app_store_button

google_play_button

DK - Details page - Device banner - 894x1036

Nyd den ubegrænsede adgang til tusindvis af spændende e- og lydbøger - helt gratis

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

This week, we get into the history, craft, and techniques of homemade Ramen with the brilliant author, Sho Spaeth. We talk about its origins in Japan, the introduction of ramen to the US, and the recent innovation that gave rise to what we know as instant ramen. We learn about the five elements that go into a bowl of ramen: broth, tare, fat, noodles, and toppings, and how these have been refined over the years to create endless variations, including the kind that can be enjoyed in our own homes. Sho Spaeth is the author of Homemade Ramen. He left us his recipe for Niboshi Shoyu Ramen.

Head to our YouTube channel to watch our interview with Sho Spaeth. Subscribe so you don’t miss anything!

Broadcast dates for this episode:

March 13, 2026 (originally aired)

Your support is a special ingredient in helping to make The Splendid Table. Donate today

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you.

845: Homemade Ramen with Sho Spaeth

This week, we’re joined in the studio by food superstar and philanthropist Jamie Oliver. We talk about his start in food, growing up above a small-town pub, and finding himself at the iconic River Café with Ruth Rogers and Rose Gray, and later becoming the TV persona behind The Naked Chef. He talks about his travels, his admiration for women cooks, and the use of his platform to champion nutrition programs and job-skills training for underserved communities. Jamie Oliver is a restaurateur, TV personality, and the author of over 30 cookbooks, including the best-selling 30-Minute Meals, 5 Ingredients: Quick & Easy Food, and Veg: Easy & Delicious Meals for Everyone. His latest book is Eat Yourself Healthy: Food to Change Your Life. He left us with his recipe for Harissa Tuna Bean Parcels.

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

Broadcast dates for this episode:

February 27, 2026 (originally aired)

Your support is a special ingredient in helping to make The Splendid Table. Donate today

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you.

844: Global Food Activist and Bestselling Cookbook Author: Jamie Oliver

This week, we’re all about mindfulness in our kitchens. First, we explore a whole new meaning of fancy with author and recipe developer Jerrelle Guy. She shares her unusual thinking and creative recipes that can transform your everyday eating. The little extras that can make a dish a bit more celebratory. Jerrelle Guy’s latest book is We Fancy: Simple Recipes to Make the Everyday Special, and she left us with her recipe for Olive Oil Brownie Pudding. Then we talk with Bee Wilson about the surprisingly sentimental nature of kitchen objects. In Bee’s latest memoir, The Heart Shaped Tin, she dives deep into the emotional relationships many people have with their kitchen tools, from a mother’s rice cooker to learning to eat off the best china rather than saving it. She shares her personal relationship to her most cherished kitchen items with stories of people who share the connection. Bee Wilson’s latest book is The Heart-Shaped Tin: Love, Loss, and Kitchen Objects.

Broadcast dates for this episode:

February 13, 2026 (originally aired)

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

Your support is a special ingredient in helping to make The Splendid Table. Donate today

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you.

843: We Fancy with Jerrelle Guy and The Heart Shaped Tin with Bee Wilson

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

This week, we explore flavors and techniques with two incredible guests. First, James Beard award-winning author Henrietta Lovell, aka the Tea Lady, takes us on her tea journey. From discovering the art of tea in China and countries beyond, to teaching us how to taste the nuanced flavor profiles and appreciate the craftsmanship. She left us with a recipe for Cold Brew Iced Teas that can be enjoyed like a fine wine. Henrietta is the author of Infused – Adventures in Tea and founder of the Rare Tea Company. Then, we talk to our favorite food scientist, Nik Sharma, about his latest video series, Flavor Forward with America’s Test Kitchen. He shares tips and tricks for the home cook on elevating your dinners. Like the Tandoori Salmon, Braised Lemon Chicken with Couscous, and Calabrian Chile White Beans with Almond Romesco. Nik Sharma is the author of Veg Table, The Flavor Equation, and the forthcoming Fundamentals of Flavor (Sept. 2026)

Broadcast dates for this episode:

January 30, 2026 (originally aired)

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

Generous listeners like you make The Splendid Table possible. Donate today to support the show.

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you.

842: Adventures in Tea with Henrietta Lovell and Flavor Forward with Nik Sharma

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

This week, it's the final show of our 30th anniversary celebration, recorded from the stage of The Fitzgerald Theater in St. Paul, MN, where it all began. Francis is joined onstage by some of the best chefs in Minnesota, including American Oglala Lakota Sioux chef, Sean Sherman, Somali-American chef, Jamal Hashi, Karyn Tomlinson of Myriel the winner of the 2025 James Beard Award for Best Chef: Midwest and 6-time James Beard Nominee, Diana Moua of Diane's Place to talk about their culinary journeys and the importance of community and culture in food. We’re then joined on stage by a very special guest, Lynne Rossetto Kasper. 

Head to our YouTube channel and watch this extended cut of our Live Show. Subscribe so you don’t miss anything!

Broadcast dates for this episode:

January 16, 2026 (originally aired)

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

Generous listeners like you make The Splendid Table possible. Donate today to support the show.

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you.

841: Celebrating 30 Years: Live from St. Paul!

This week, we’re celebrating the holidays by looking beyond, into global stories that shape the season. First, we talk with Hetty Lui McKinnon about her new book, Linger: Salads, Sweets and Stories to Savor, and what the holidays look like in Australia, where Christmas is hot and the seafood markets buzz at midnight. Hetty reflects on the vegetable forward meals that defined her Chinese Australian upbringing and leaves us with her recipe for Coronation Cauliflower and Chickpeas. Then, we turn to writer Yasmin Khan for a deeper look at Yalda Night, the Persian winter solstice celebration that reminds us of the return of the sun, after the longest night of the year. Her latest cookbook, Sabzi: Vibrant Vegetarian Recipes, explores vibrant vegetarian cooking rooted in Persian culture. Yasmin shares how Yalda brings people together through poetry, pomegranates, and seasonal comforts, and leaves us with her recipe for Eggplant Fesenjan.

Broadcast dates for this episode: 

 • December 19, 2025 (originally aired)

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

Generous listeners like you make The Splendid Table possible. Donate today to support the show.

840: Holiday Traditions Around the World with Hetty Lui McKinnon and Yasmin Khan

This week, we’re taking a trip through the South and its food – how it tells the story of a region shaped by migration, memory, and culture. First, we talk with scholar and writer Michael W. Twitty about his new book, Recipes from the American South, a sweeping look at the many communities – Black, white, Indigenous, immigrant – whose traditions built Southern cooking as we know it. Michael reflects on the histories that define the region and leaves us with his recipe for Maque Choux, the Louisiana classic made of corn and peppers. Then, we turn to writer and filmmaker Deb Freeman for a deeper look at one of the South’s most influential voices: Edna Lewis. Her new PBS documentary, Finding Edna Lewis, traces how Miss Lewis’s rural Virginia roots shaped her cooking and her revolutionary impact on American food. Deb shares why Lewis remains essential today and what we can still learn from her.

Our annual cookbook giveaway is live! To enter for free, visit splendidtable.org/cookbook

Broadcast dates for this episode: 

 • December 5, 2025 (originally aired)

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

Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

839: A Journey Through Southern Food with Michael W. Twitty and Deb Freeman

Today we have a bonus episode for you from Happier with Gretchen Rubin, featuring our very own Francis Lam. 

Gretchen Rubin is HAPPIER, and she wants you to be happier too. The #1 bestselling author of The Happiness Project and Better Than Before gets more personal than ever as she brings her practical, manageable advice about happiness and good habits to this lively, thought-provoking podcast. Gretchen’s cohost and guinea pig is her younger sister, Elizabeth Craft, a TV writer and producer living in Los Angeles, who (lovingly) refers to Gretchen as her happiness bully.

On this episode of More Happier:

It’s easy to get swept up in a cycle of holidays that feels more like a relentless to-do list than a source of joy. In this Celebration Roundtable, we talk about how to embrace the holidays as opportunities for intentional connection and meaning.

Bonus Episode: Do Holidays Leave You Exhausted, Not Restored? Priya Parker, Francis Lam & Kate Bowler on Celebration

Join us for Turkey Confidential, our must-listen-to annual Thanksgiving Day broadcast! This year’s guests are Samin Nosrat, author of bestseller Salt, Fat, Acid, Heat and Good Things; Brooklyn-based recipe developer Yossy Arefi, author of Snacking Bakes and Snacking Cakes; Vivian Howard, author, TV personality, and chef, known for This Will Make It Taste Good and Deep Run Roots; Evan Kleiman, chef, cookbook author, and host of KCRW’s Good Food. And, of course, Francis!

Broadcast dates for this episode:

 • November 27, 2025

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

Generous listeners like you make The Splendid Table possible. Donate today to support the show.

Turkey Confidential 2025

This week, we’re celebrating Thanksgiving and looking at the way this American holiday and its food tell our stories. First, we talk with Padma Lakshmi about her new cookbook, Padma’s All American, a celebration of the immigrant dishes and regional traditions that make up our country’s culinary landscape. Padma talks about what she’s learned from years of traveling for Taste the Nation and leaves us with a delicious Thanksgiving alternative for mashed potatoes: Podimas (Potatoes with Turmeric and Fried Lentils). Then, we turn to baker extraordinaire Dorie Greenspan for a sweet addition to the holiday dessert table. Her new book, Dorie’s Anytime Cakes, is filled with unfussy, comforting cakes meant to live on your counter — the kind you slice into whenever the craving strikes. Dorie talks about why simple cakes feel right for the season and leaves us with her Cocoa-Swirled Pumpkin Bundt.

Head to our YouTube channel and watch our interview with Padma Lakshmi. Subscribe so you don’t miss anything!

Our annual cookbook giveaway is live! To enter for free, visit splendidtable.org/cookbook

Broadcast dates for this episode: 

 • November 14, 2025 (originally aired)

Celebrate kitchen companionship with a gift to The Splendid Table today.

838: Our All-American Thanksgiving with Padma Lakshmi and Dorie Greenspan

This week, we’ve surprisingly simple desserts with amazing bakers & chefs, Anne Byrn, Dave Beran, Aran Goyoaga, & Paola Velez

744: Secretly Simple Desserts with Anne Byrn, Dave Beran, Aran Goyoaga, & Paola Velez

Lyt når som helst, hvor som helst

Other podcasts you might like ...