The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

This week, we explore some of the iconic dishes of the Midwest. First, we talked to chef Paul Fehribach about Midwestern cuisine and the history of its unique dishes as they evolved from generations of immigrants. From the evolution of Midwestern-style barbecue to Cincinnati chili,considered by Paul to be one of the oldest examples of fusion cooking. Paul Fehribach is the author ofMidwestern Food, A Chef’s Guide to the Surprising History of a Great American Cuisine.Then, we take a field trip to New York City and visit Burger Scholar George Motz at his new restaurant, Hamburger America, to see what makesan epic hamburger. He walks us through some of the most iconic burgershe’s tasted, theirhistories,and their different cooking techniques. George Motz is a filmmaker and author. His latest bookisThe Great American Burger Book.

Have you ever wondered why things in the world have the smells that they do? Food science writer Harold McGee, long a fan of flavor, explored the world of smell to find out.He joins Francis to talk about his discoveries, explaining how he“listens”to smells, and what it can teach us about our lives. He’s one of the legends of food science writing and is the author ofOn Food and Cooking, the beloved, best-selling, game-changing culinary guide. His latest book isNose Dive: A Field Guide to The Smells of the World.

Broadcast dates for this episode:

• December 4, 2020 (originally aired)




• December 10, 2021 (rebroadcast)




• January 5, 2024 (rebroadcast)

This week, we’re all about trying some new things in the kitchen. We’ve got unexpectedideas from our listeners and from pros likeMilk Bar’sChristina Tosi.Food & Wine’srestaurant editor Khushbu Shah weighs in on the best way to cook riceand their wine editor Ray Isle turns to canned wine. Chef Pierre Thiam introduces us the African super grain fonio, and Ariel Dumas, adventurist cook and a head writer forThe Late Show with Steven Colbert,accepts a ratatouille challenge from Francis.

Broadcast dates for this episode:

• August 28, 2020 (originally aired)




• September 3, 2021 (rebroadcast)




• December 29, 2023 (rebroadcast)

  
  

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This week, we have just what you need to prepare for this holiday season. First, award-winning author and food scientist Nik Sharma shares his favorite holiday traditions and food pairings that will make your vegetables shine at the table. He is the author ofVeg-Table, Recipes, Techniques and Plant Science for Big-Flavored, Vegetable-Focused Meals, and he left us with his recipe for Stuffed Cabbage Rolls. Then, the internet’s most beloved cooking star, Claire Saffitz, brings us her top holiday dessert ideas. She covers everything from citrus desserts, like her Souffleed Lemon Bread Pudding, to her holiday cookies, like the Chewy Molasses Spice Cookie, and what to make for New Year's. Her latest book isWhat’s for Dessert, Simple Recipes for Dessert People.Then, award-winning author Toni Tipton–Martin, talks about historical cocktail recipes and their modern interpretations. Her latest book isJuke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African American Cookbooks.And she left us with her recipefor Pomegranate Demerara Rum Punch.

Broadcast dates for this episode:

• December 22, 2023 (originally aired)

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We’re dropping a bonus episode in our feed this weekfrom our Sister Podcast, The One Recipe.Join host Jesse Sparks for a holiday edition ofThe Splendid Table’ssister podcast,The One Recipe. In this hour-long episode, Jesse talks to culinary superstars about their family traditions and their “One,” the recipe that signals the holidays have officially begun! Our guests bring us their family food traditions from all over the globe. Chetna Makan, Britain’s queen of Indian home cooking, gives us a recipe for a seriously delicious nibble for cocktails,Chetna’s Cheesy Potato Balls, beloved Texan chef ofRoots Chicken Shackin Dallas, Tiffany Derry, has amazing stories from her family’s truly enormous holiday feast and talks us through a recipe for herMother’s Gumboand Matt Adlard, influencer, author of the best-sellingBake it Betterandthe son of a Michelin starred chef, talks about his family’s sometimes competitive holiday cooking and leaves us with a perfect recipe for hisChocolateYule Log.

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This week, we’re all about discovering the secret of cooking—and exploring an iconic French Dish. First, Award-winning food historian Bee Wilson talks to us about her latest book,The Secret of Cooking: Recipes for an Easier Life in the Kitchen. She talks about how to find the joy in cooking with real-world advice, from embracing your favorite kitchen tool to considering cooking as a remedy. She left us with her recipe for Magic Pasta with Mushrooms, Garlic Cream, and Wine. Then, food writer Sylvie Bigar takes us through an amazing culinary journey, exploring the history and culture of cassoulet and why she became so obsessed with the iconic French dish. Her book isCassoulet Confessions: Food, France, Family and the Stew That Saved My Soul, and she left us with her recipe for Gateway Cassoulet.

Broadcast dates for this episode:

• December 8, 2023 (originally aired)

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This week we’re sharing an episode ofDishing on Julia, the official companion podcast to the Max original series,Julia. Hosted by Kerry Diamond of Cherry Bombe, each episode ofDishing on Juliatakes you behind the scenes with the show's producers, creators, and crew to unpack each episode and explore the making of the series. For the inaugural episode of Season 2 ofDishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the show's second half, it’s world-renowned Chef Eric Ripert of New York’s Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Listen to Dishing on Julia, the Official Julia Companion Podcast on Max, or wherever you get your podcasts. And stream new episodes ofJuliaThursdays on Max.

This week’s show was recorded live at the Hot Docs Podcast Festivalin Toronto. Francis and his team of intrepid eaters tackle a tantalizing question: what makes Canada so delicious? Guests include Matty “The Flavor Lord” Matheson (Just a Dash); Greater Toronto Area food, drink and travel writer Suresh Doss; andNew York Timesfood columnist and host of ourWeeknight Kitchenpodcast Melissa Clark, who impresses everyone with her quick thinking in a game of Stump the Cook.

Broadcast dates for this episode:

• January 24, 2020 (originally aired)




• January 29, 2021 (rebroadcast)




• November 24, 2023 (rebroadcast)

Francis Lam hosts the 2023 pre-recorded edition of our popular Thanksgiving show. Francis is joined by special guests chef Kristen Kish,Top Chef’snewest judge, Dan Pelosi aka “Grossy Pelosi” the exuberant author ofLet’s Eat, 101 Recipes to Fill Your Heart and Home, Michigan chef and award-winning writer Abra Berens author ofPulp, A Practical Guide to Cooking with Fruit, and Jocelyn Delk Adams ofGrandbaby Cakes

Broadcast dates for this episode:

• November 23, 2023

This week, we are all aboutgetting you ready foryour Thanksgiving feast! First, cookbook author Amy Thielen sets us up with tips on keeping the holiday stress-free and enjoyable. She shares herremarkable thinking around “turkey secrets,” talks us through some of her favorite techniquesfor stuffing and starters, and leaves us with her amazing alternative to mashed potatoes, Fun House Baked Potatoes. Her latest book isCompany: The Radically Casual Art of Cooking for Others.Then, Chef Eric Ripert talks us through simple seafood dishes to stand -in or accompany your turkey,like his Salmon Rillettes, a signature dish fromLe Bernardin. His latest book isSeafood Simple. Then Chef Pierre Thiam brings West African flavors to the table with reimagined sidedishoptions like his Coconut Collard Greens with Butternut Squash. His latest book isSimply West African, Easy Joyful Recipes for Every Kitchen.

Broadcast dates for this episode:

• November 17, 2023 (originally aired)

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