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. 

Schedule:

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

Contact Info:

Contact the Show

Francis Lam
Host:
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

  • Wine Headaches
    <div>Food science writer Dr. Nadia Berenstein looks at the chemical compounds that could cause you to have a wicked headache when drinking wine.</div>
  • 667: Taking Care
    <div>We look at what it means to take care of yourself and others with food – from pies and inherited tea to community farms and home kitchens.</div>
  • 639: Filipino Food
    <div>Inside the food of the Philippines with Amy Besa, King &amp; Emma Phojanakong, Chad Valencia, Jessica Hagedorn, Joanne Boston, and America&#039;s Test Kitchen</div>
  • Preserving the Taste of Summer
    <div>Food preservationist extraordinaire Marisa McClellan shares scaled-down canning projects to help capture and keep the flavors of summer.</div>
  • 666: In Jacques Pépin's Kitchen
    <div>Francis meets up with Chef Jacques Pépin in his home kitchen to talk career, life, and the magic of instant-cured gravlax.</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>
  • Eating Summer: Tomatoes and Watermelon
    <div>As summer comes to an end, Southern chef Vivian Howard shares some of her favorite ways to cook and preserve watermelon and tomatoes.</div>
  • 665: How Bees Made What We Eat
    <div>We spotlight bees: their important role in food and evolution, urban beekeeping, the mystery of colony collapse, and how to use honey in the kitchen</div>
  • 636: Peppers, Onions & Butter
    <div>Maricel Presilla on chili peppers, America&#039;s Test Kitchen on Colorado Green Chile, Alex Halberstadt on butter, Kate Winslow on Onions</div>
  • Saladish: Beyond Leafy Greens & Dressing
    <div>Ilene Rosen encourages improvisation and experimentation with ingredients to amplify your vegetables</div>