Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTubeWe'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.

We're celebrating our 30th Anniversary on the road, and this week, we make our fourth stop in Iowa City in partnership with IPR. We talk to bakers, chefs, restaurateurs, and farmers about the food of the heartland. First up, Shae and Anna Pesek of Over the Moon Farm and T.D. Holub of The Garden Oasis Farm talk about their personal experiences with farm life, from agricultural challenges to sustainability and the community and passion that contribute to the success and drive of a farm. Then, we talk to Jamie Powers, owner and executive chef of Deluxe Bakery, and Carrie and Andy Schumacher, owners of the restaurant Cobble Hill, about opening their restaurants in Iowa and how building community is the most important part of their businesses.Broadcast dates for this episode:May 30, 2025 (originally aired)May 15, 2026 (rebroadcast)Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Celebrate kitchen companionship with a gift to The Splendid Table today.

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.

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

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.

We're on the road celebrating our 30th Anniversary and this week, we bring you an eventful night in Seattle in partnership with KUOW. First up, Valerie Segrest, cofounder of Tahoma Peak Solutions, and Jeremy Thunderbird, owner of Native Soul Cuisine, about the diversity of indigenous food, carrying on traditional recipes, and food sovereignty. Then, Tan Vinh, host of KUOW's Seattle Eats podcast, and Melissa Miranda, chef-owner of Musang and Kilig, talk about the rich Asian community food scene and then, Yasuaki Saito, owner of Saint Bread bakery, a semifinalist for the James Beard award for the best bakery in the country, and Janet Becerra, chef and founder of Pancita, and a semifinalist this year for Best Chef: Northwest, talk about how their local eateries reflect and serve their communities.Broadcast dates for this episode:May 9, 2025 (originally aired)May 8, 2026 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the showSubscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!

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.

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTube.This week, we’re excited to get cooking! First, two-time New York Times bestselling cookbook author and the internet’s favorite Italian, Dan Pelosi, joins us to staff the phone and answer your cooking questions. We get into his top hosting tips, the how-tos of building menus for all kinds of gatherings, and his favorite springtime recipe, Roasted Asparagus with Parmesan Sauce. Then, Francis and Dan jump into your cooking questions. Dan Pelosi is the author of Let's Eat: 101 Recipes to Fill Your Heart & Home - A Cookbook, and his latest book is Let's Party: Recipes and Menus for Celebrating Every Day. Then, we dive into Caribbean cooking with Brooklyn-based chef Rawlston Williams. Rawlston talks about growing up in St. Vincent and the Grenadines and his introduction to that island’s foodways. He talks about the diverse and delicious culinary traditions of the Caribbean, and we take an in-depth look at the different seasonings and marinades that are the foundation of Caribbean cooking. Ralwston Williams is the author of The Caribbean Cookbook, and he left us with recipes for Green Seasoning, Jerk Marinade, and Sofrito from Puerto Rico.Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Broadcast dates for this episode:April 24, 2026 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

This week, it's home cooking with the authors of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts. Daniel Holzman and Matt Rodbard bust food myths about cooking with frozen meat, and extoll the beauty of letting butter brown in the pan. Then, we visit J. Kenji López-Alt’s home where he gives us a lesson on cooking his favorite childhood dish, a super quick Japanese take on the Chinese classic, Ma po Tofu. Kenji is the author of the New York Times #1 Bestseller, The Wok: Recipes and Techniques. Broadcast dates for this episode:May 20, 2022 (originally aired)May 19, 2023 (rebroadcast)April 17, 2026 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

This week, we talk about Mexican street food and the sometimes surprising foods that make us happy. Masienda founder, Jorge Gaviria, gives us a quick lesson on Vitamina T,aka those delicious masa-based Mexican street foods. Jorge is co-author, with Fermin Nunez, of Vitamina T, Your Daily Dose of Tacos, Tamales, Tortas and More Mexican Street Food Classics. He leaves us with a delicious recipe for a soon-to-be classic, Beet and Avocado Tostada. Then, pastry chef and writer Tanya Bush talks about her latest book, a memoir-cookbook documenting a year of experimental baking & living that ultimately led to delicious desserts like her Dark Chocolate and Toasted Coconut Birthday Cake. Tanya Bush is the author of Will This Make You Happy, Stories and Recipes from a Year of Baking.Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Broadcast dates for this episode:April 10, 2026 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.