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Lyt når som helst, hvor som helst 

American Public Media

If you love to eat, cook and travel, The Splendid Table is your weekly go-to source. Our public radio program has been connecting people through the common language of food for over three decades. Hosted by award-winning food journalist Francis Lam, each week we bring you fresh voices and surprising conversations at the intersection of cooking, people and culture. We cover all things food – from recipes and restaurants to history and science, farmer’s markets and of course, the Thanksgiving feast. Our wide-ranging, freewheeling guest list includes both world-class and rookie chefs, bestselling authors, scientists, poets, musicians, and even an astronaut in orbit!
Subscribe to our weekly newsletter, The Weeknight Kitchen, to receive practical, delicious weeknight-ready recipes. Once a month, we also share a sweet treat or baking recipe. Sign up at Splendidtable.org/newsletter
Produced by American Public Media. Part of the Vox Media Podcast Network

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

It's officially grilling season, and this week, we’re bringing you an explosion of flavors. First, award-winning author Andrea Nguyen sits down with us to talk about the spreads you’d find at a Vietnamese grill. From delicious platters of fresh herbs to beautiful summer rolls, and savory marinated meats like her Lemongrass Pork Chop Recipe, and of course, we can’t forget Nuoc Cham, the world’s most delicious dipping sauce. Andrea is a James Beard award-winning author, cooking teacher, and consultant. Her latest cookbook is Ever-Green Vietnamese, and you can find her at Vietworldkitchen.com and on Substack. Then, recipe developer and author Farideh Sadeghin takes us into the world of hot dogs, from its history to its many regional variations, all perfect for your July 4th cookout. Farideh is the author of The Hot Dog Cookbook, and she left us with her recipe for Hog Dog Flowers, a festive take on the world-favorite dog! 

Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!

Broadcast dates for this episode:

July 03, 2026 (originally aired)

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852: 4th of July Cookout with Andrea Nguyen and Farideh Sadeghin

This week, we explore traditional foods and identity with two amazing chefs. First, Food editor and author Monti Carlo talks about her visit home to Puerto Rico after many years away and how reconnecting with her roots shaped her approach to cooking traditional dishes, even adding her own spin, like her Bacalaíto Battered Onion Rings recipe. Monti Carlo is the Senior Food & Dining Editor at the Atlanta Journal-Constitution and author of the latest book, Spanglish. Then, we get into the spicy, savory, sticky food of Laos with Saeng Douangdara. Saeng talks about his upbringing in Wisconsin, why sticky rice is a huge identifier of Laotian culture, and shares his favorite recipes, including his take on the Laab Taco. Saeng Douangdara is the author of The Lao Kitchen: Lao Flavors and Stories Told Through Family Recipes.

Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!

Broadcast dates for this episode:

June 12, 2026 (originally aired)

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851: Spanglish with Monti Carlo and The Lao Kitchen with Saeng Douangdara

This week, we went deep into our archives to bring you a conversation with the legendary, Anthony Bourdain. In the early days of our show, Lynne Rossetto Kasper, the OG and co-creator of the show, talked with Tony about his book, A Cook’s Tour: In Search of the Perfect Meal. He tells us about his adventurous travels, his definition of “perfect meals,” and how his Food Network series by the same name came to exist

Culinary Masters Collection -Anthony Bourdain

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTube

We've put together a collection we're calling Culinary Masters. It's our favorite interviews with truly iconic people in the world of food, people who have fundamentally changed how so many of us cook, enjoy, and understand food. This week, we’re revisiting a conversation with my dear friend, Dr. Jessica B. Harris. Enjoy!

Culinary Masters Collection - Dr. Jessica B. Harris

This week, we spend an hour with award-winning chef and author, José Andrés. We talk about his illustrious career, his world travels, and his love of regional Spanish cooking, its products, and its people. José Andrés is the founder of World Central Kitchen and author of many books, including Tapas, Vegetable Unleashed, We Fed an Island, and his latest, Spain My Way: Eat, Drink, and Cook Like a Spaniard. He left us with his delicious recipe for Gambas al Ajillo, sizzled shrimp in a delicious garlicky oil.

Head to our YouTube channel and watch this extended cut of our interview with Chef José Andrés. Subscribe so you don’t miss anything!

Broadcast dates for this episode:

May 22, 2026 (originally aired)

850: Spain My Way with Chef José Andrés

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTube

We've put together a collection we're calling Culinary Masters. It's our favorite interviews with truly iconic people in the world of food, people who have fundamentally changed how so many of us cook, enjoy, and understand food. This week, it’s an interview with the great French chef Jacques Pépin.

Culinary Masters Collection - Jacques Pépin

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTube.

For decades, we’ve sat down with some of the greatest culinary minds — and now we’re re-sharing a few of those remarkable conversations as a part of our Culinary Masters series. This week, we're visiting the home of one of the world's great ambassadors of Indian cuisine, author of 30 books, and award-winning actress, Madhur Jaffrey.

Culinary Masters Collection - Madhur Jaffrey

This week, we get some seasonal Italian inspiration and delicious Italian sweets. First, we sit down with chef and cookbook author Hillary Sterling to talk about some of her signature dishes, how her obsession with Italian cooking began, and what it takes to get an exquisite dish on the table. Famous for her Creamy Parmigiano-Braised Beans, Hillary Sterling is the chef of Ci Siamo in New York City and author of Ammazza! Culinary Adventures from New York to Italy and Back Again. 

Then, we are on to Italian sweets with award-winning writer Domenica Marchetti. Domenica has written a book that is kind of a cookie travelogue! She joins us to talk Italian cookies, from North to South, everything from soft macaroons to crunchy amaretti, ready for dunking. Domenica is the author of Italian Cookies, Authentic Recipes and Sweet Stories from Every Region, and she left us with her recipe for Amaretti from Sardinia.

Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!

Broadcast dates for this episode:

May 8, 2026 (originally aired)

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849: Ammazza! with Chef Hillary Sterling and Italian Cookies with Domenica Marchetti

Every week on our show, we celebrate the intersection of food and life. And this month, we’re highlighting some of the most iconic people in the food world. It’s a new collection called Culinary Masters. We revisit interviews with some of the people who have fundamentally changed how many of us cook and think about food. This week, the man who brought Chinese cuisine into the homes of millions of Americans, the one and only Martin Yan.

Culinary Masters Collection - Martin Yan

Every week on our show, we celebrate the intersection of food and life. And this month, we’re highlighting some of the most iconic people in the food world. It’s a new collection called Culinary Masters. We revisit interviews with some of the people who have fundamentally changed how many of us cook and think about food. This week, we're all about the iconic Claudia Roden, who helped introduce the food of the Middle East and Mediterranean to the English-speaking world.

Culinary Masters Collection - Claudia Roden

San Francisco Chronicle’s Soleil Ho and chef Hugh Acheson talk about what's happening on the ground in restaurants, both the bad and the good.

711: How Restaurants are Dealing

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