All Episodes
The Splendid Table — 807 episodes · page 4 of 9
Breeding a Better Apple
Pancit Canton with Chef King Phojanakong
The Ten Restaurants That Changed America
Seasons
Meeting Hoppin' John
Mortar & Pestle
Fresh Water
The Roots of Zoe's Ghana Kitchen
Nordic Fare
Slow Change
Twenty
Silk Road Food
Colonel Sanders, Mahalia Jackson and the South’s Influence on Fast Food
The Secrets of Service
Bon Appétit's Adam Rapoport interviews host Francis Lam
Spring Fling
Farm-to-Table
Bonus: Samin Nosrat's Pasta alle Vongole - extended interview with recipe
Wurst Case
Brain Food
Bonus: Shane Mitchell Extended Interview
Koreatown
What We Talk About When We Talk About Food
The Dirt Cure
Six Hundred
Fed, White, and Blue
A New Chapter
Biodiversity
Smashed, Mashed, Boiled, and Baked
Cheddar
The Jemima Code
Willpower
Notes on Creativity
Ruled by Fire
Soul Food
Turkey Confidential 2016
Dressing vs. Stuffing
Bonus: Anthony Bourdain Extended Interview
A Turn for the Bitter
Angel Food
Fat
Cryo-Blanching
Heirlooms and Hybrids
Teranga
$4 a Day
Sweet Talk
Urban Farming
Daniel's Aioli
Field Goals
Lust and Wonder
Bananas
On the Lambic
Factory Farm
Chefs' Obsessions
Saffron
Almond Ploy
Spring Pickling
Chicken of Tomorrow
Ambergris
Bulletproof Recipes
It Gets Bitter
One-Pot Cooking
Lowcountry Cooking
Wine and Cheetos
John's Fried Eggs
Turkey Confidential 2015
Lardcore
Fake Vegetables
Tom's Tomato Soup
A Father's Advice
Tasting the Dirt
The Whole Farm
Home Bar
Frog Legs
Female Chefs
Buffalo Milk
Feeding 9 Billion
Sedaris Family Dinners
Charred and Scruffed
Quinoa Quarrel
Fried and True
Mindfulness
True Chef
Ramen Slurp
Tasting in the Dark
Shucked
Chickenization
Toro Bravo
Zero Gravity
No Props
Isaac's Vinaigrette
Duck, Duck, Goose
Winter Food to Warm the Soul
Turkey Confidential 2014
No Pumpkin Pie?
The Celebrity Chef
Old Vines
Turbot Soufflé
Salt Block Cooking
Buttermilk