The Splendid Table

The Splendid Table has been celebrating the intersection of food and life for more than two decades. A culinary, culture and lifestyle program, it has hosted our nation's conversations about cooking, sustainability and food culture and has introduced us to generations of food dignitaries. Recently, Francis Lam was named host of the show. The Splendid Table also airs weekly America's Test Kitchen segments featuring a variety of America's Test Kitchen personalities including Bridget Lancaster, Jack Bishop, Tucker Shaw, Doc Willoughby, Molly Birnbaum and Dan Souza. 

Sunday 2:00 PM - 3:00 PM on WUSF 89.7

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Francis Lam
Francis Lam

Francis Lam is the host of The Splendid Table, produced by American Public Media. A regular contributor and frequent guest host on The Splendid Table since 2010, Lam is the former Eat columnist for The New York Times Magazine and is Editor-at-Large at Clarkson Potter, a division within Penguin Random House that is a leader in cookbook publishing. For two seasons, Lam was a regular judge on Bravo's hit show, Top Chef Masters. An award-winning writer, Lam has written for numerous publications, including GourmetBon AppetítFood & WineLucky PeachSaveurSalon, Men's Journal, and the... Read More...

From The Splendid Table

  • 660: Barbacoa, Boniato, and Ceviche
    <div>An episode dedicated to pinnacle dishes and ingredients from Peru, the Caribbean, and Mexico.</div>
  • Anthony Bourdain Remembered
    <div>The Splendid Table with Anthony Bourdain: chef, industry booster and critic, world traveler, and adventurous eater.</div>
  • Vedge on Veganism
    <div>In our Splendid Table Selects, Kate Jacoby and Rich Landau, of Vedge, talk about the ever-expanding world of vegan food.</div>
  • 638: The Future of Urban Farming
    <div>Caleb Harper on urban farming, Rachel Khong on eggs, America&#039;s Test Kitchen on grill tongs, Patrick Comiskey on American Rhône, and Miami Gas Stations</div>
  • 659: Vegging Out
    <div>The cultural (and family) politics of vegetarianism, new techniques and better planning for cooking veggies, and essential vegan dishes from Vedge.</div>
  • Cooking & Eating in Spring
    <div>The New York Times food writer Melissa Clark talks about springtime recipes - from Green Goddess dressing to a tangy take on new potatoes and peas.</div>
  • 632: Food Myths
    <div>America&#039;s Test Kitchen on busted food myths, Trine Hahnemann on hygge, Ole Mouritsen on mouthfeel, Burmese cuisine, and classic vegetarian cookbooks</div>
  • 658: Nigella Lawson Defends the Honor of Home Cooking
    <div>Food world superstar Nigella Lawson embraces the pleasure of home cooking, speaks against food elitism, and approaches cookbooks like conversations</div>
  • Patti LaBelle in the Kitchen
    <div>Legendary singer and cookbook author Patti LaBelle talks about cooking from the soul and keeping it basic.</div>
  • 631: Jessica Harris
    <div>Jessica Harris on her memoir, The Key 3 with Dale Talde, ATK taste tests bagged popcorn, Mads Refslund &amp; Tama Matsuoka Wong on &#039;trash cooking&#039;</div>


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