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
Pitch Analysis
Required Pod Score for this show. PitchCentric checks your profile against host openness, topical fit, and audience signals before you generate a pitch.
Contact path
Verified email
Booking probability
39%
Guest openness
Selective
Verified email on file
92/100
Required Score
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What is The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters?
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters is a arts podcast hosted by Unknown Host, with 791 episodes on record and a Required Pod Score of 92.
About the host
Unknown Host hosts The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters, a arts show with 791 episodes published.
Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
835: Fall Cookbooks with Aleksandra Crapanzano, Anna Ansari, and Cassie Yeung
Oct 2, 202651 min
This week, we’re celebrating new fall cookbooks that belong on your kitchen counter. First, Aleksandra Crapanzano, author of Chocolat: Parisian Desserts and Other Delights , takes us from Marie Antoinette’s early “truffle” to the French art of baking at home. She leaves us with her Chocolate Ganache Tart with Raspberries . Then, Anna Ansari explores the delicious connections across cuisines in Silk Roads: A Flavor Odyssey , tracing flavors from Baku to Beijing and shares her recipe for Shivit Oshi (Khivan green noodles with beef stew) . Finally, creator and Next Level Chef alum Cassie Yeung brings big, weeknight-friendly energy from Bad B*tch in the Kitch , including her 30-minute Beef & Broccoli . Broadcast dates for this episode: October 3, 2025 (originally aired) October 2, 2026 (rebroadcast) Celebrate kitchen companionship with a gift to The Splendid Table today.
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
857: Cha Chaan Teng with Lucas Sin and Nourishing Networks with Dr. Ashley Rose Young
Sep 25, 202650 min
This week, we’re diving into the everyday food of two of the world’s best food cities, Hong Kong and New Orleans. First, chef Lucas Sin joins us to talk about the iconic dishes found at a cha cha teng , a casual Hong Kong-style food diner. Dishes like scrambled egg sandwiches, delicious milk teas, and golden rice, all born from limited pantry ideas and reinvented with kitchen hacks and techniques. Lucas Sin is the author of Cha Chaan Teng: Comfort Food from Hong Kong's Iconic Diners . He left us with his recipe for the Hong Kong classic, Baked Pork Chop Rice. Then, we turn to the origins of the food scene in one of America's great food cities, New Orleans, with historian Dr. Ashley Rose Young. She walks us through the history of the public markets, tells us about New Orleans’ most iconic street vendors like Mr. Okra, and how street food shaped New Orleans’ culture and cuisine. Dr. Ashley Rose Young is the author of Nourishing Networks: The Public Culture of Food in New Orleans. Head to our YouTube channel and watch this extended cut of our interview with Lucas Sin. Subscribe so you don’t miss anything! Broadcast dates for this episode: September 25, 2026 (originally aired) Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
834: Fall Cooking and Bitter Flavors with Genevieve Ko and Alexina Anatole
Sep 18, 202650 min
This week, we’re diving into fall cooking and the beauty of bitter flavors. First, Genevieve Ko, deputy editor at New York Times Cooking , joins Francis to take your fall cooking questions. From freezing smart to cabbage makeovers, Genevieve shares practical advice for making the most of fresh produce and tackling leftovers. She also shares the NYT Cooking piece 15 Ways to Make a Head of Cabbage Dinner and her Pumpkin Meringue Pie recipe. And check out her Cinnamon-Toast Graham Crackers from the last time she joined us to talk about Better Baking . Then, London-based cookbook author Alexina Anatole shares the inspiration behind her debut book, Bitter . She makes the case for bitterness as an essential flavor, one that brings depth, intrigue, and balance to our cooking. Alexina reminds us how bitterness touches so many of our favorite foods and she leaves us with her recipe for Stout Sticky Toffee Pudding , a perfect example of sweet meeting bitter in harmony. Broadcast dates for this episode: September 19, 2025 (originally aired) September 18, 2026 (rebroadcast) Your support is a special ingredient in helping to make The Splendid Table. Donate today .
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
856: Fall Baking with Carla Hall & Martin Sorge
Sep 11, 202650 min
Fire up your ovens because this week, it’s all about Southern and Midwestern baking. First, we catch up with the inimitable Carla Hall about her latest projects, including her one-woman show and her first-ever baking book that brings her love for baking and savory cooking together. She walks us through practical tips to help you feel comfortable in the kitchen, from pre-prepping pancake batter to investing in a scale and making the most of her ingredients, as she does for her “Black-ish cake” and Chocolate Focaccia. Carla Hall is the author of Carla Bakes: Sweet, Savory, and from the Heart: A Baking Book . She left us with her recipe for Savory Parmesan Shortbread Sandwich Cookies with Tomato Basil Cream Cheese. Then we head to the Midwest to talk with Martin Sorge, author and winner of the Great American Baking Show, about his love for baking. He walks us through his love for whole grain flours and how to put them to good use in your baking (hint: buckwheat for flavorful shortbreads, rye for gooey brownies and chewy cookies!) and his technique for fluffy cakes. Martin Sorge is the author of Great Bakes: Modern Classic Bakes From the Midwest , and he left us with his recipe for Coconut Caramel Brownies . Head to our YouTube channel and watch this extended cut of our interview with Carla Hall. Subscribe so you don’t miss anything! Broadcast dates for this episode: September 11, 2026 (originally aired) Celebrate kitchen companionship with a gift to The Splendid Table today.
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
833: Salsa, Sauces & Sides with Rick Martínez and Sunny Lee
Sep 4, 202650 min
This week, we’re turning peak-season produce into bold, flavorful dishes. First, we talk with Rick Martínez, author of Salsa Daddy: Dip Your Way into Mexican Cooking , about transforming simple ingredients – think tomatoes, onions, garlic, and chilis – into salsas that sing. Rick explains why salsa is its own food group and leaves us with his family-inspired peach-and-pecan Salsa Tejana recipe. Then, we visit New York chef Sunny Lee of Sunn’s , a restaurant devoted to banchan, Korea’s iconic side dishes. Sunny teaches Francis how to elevate fresh vegetables into inventive, season-forward sides, including her recipe for Tahini Pickled Mushroom banchan . Broadcast dates for this episode: September 5, 2025 (originally aired) September 4, 2026 (rebroadcast) Celebrate kitchen companionship with a gift to The Splendid Table 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.
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