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

  • For the Love of Fat
    <div>Andrew Zimmern explains how important fat is to the flavor, appearance and texture of the foods we love.</div>
  • 654: The Oyster King and the Seagull Test
    <div>Let’s dive into oysters: we’ll talk about how they’re grown, the history of a surprising oyster king, shucking with a pro, and grief in a half shell. </div>
  • 653: The Women's Pages
    <div>Amanda Cohen on female chefs, Hanna Raskin on the women&#039;s pages, Buddhist cooking in Japan, ATK on slow cookers, Daniel Patterson on vegetables</div>
  • Eating in Space
    <div>Astronaut Col. Chris Hadfield enjoys sharing all aspects of life in space, especially what it&#039;s like to eat and handle food in zero gravity. </div>
  • 652: Good News for Chicken & Post-Wildfire Foraging
    <div>Maryn McKenna on Big Chicken, Pascal Baudar on foraging, Barton Seaver on fish, ATK on charred beet salad, Alpana Singh on Master Sommelier exam</div>
  • 651: Eating in the Instagram Era
    <div>We look at food and identity through the lenses of social media, Instant Pot/multicookers, social protest, rediscovered roots, and shopping behavior</div>
  • All About Fondue
    <div>Splendid Table Selects featuring travel writer Tim Neville on his discovery of -- and the perfect formula for making -- fantastic fondue. </div>
  • 626: The President's Kitchen Cabinet
    <div>Adrian Miller on black presidential chefs, Andrea Nguyen on pho, The Key 3 with Amanda Cohen, and America&#039;s Test Kitchen on premium EVOO</div>
  • 650: The Art of the Sandwich
    <div>Turning the sandwich, a workday workhorse, into a work of art</div>
  • Landing (and Cooking) the Perfect Fish
    <div>Splendid Table Selects with fish/seafood expert chef Mike Cimarusti on ways to cook fish, dock-to-dish sustainability, and chowder essentials.</div>


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