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

  • 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>
  • 649: Behind the Restaurant
    <div>The complicated community of restaurants and their people.</div>
  • 648: New Eyes on the Pantry
    <div>Marcus Samuelsson on global ingredients, Olia Hercules on Ukrainian flavors, making toum at home, training your wine palate, ATK tests tea kettles</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>
  • 647: Mexican Food in America
    <div>Jorge Gaviria on tortillas, Steve Alvarez on Mexington, ATK on chilaquiles, Wesley Avila on tacos, Fany Gerson on flan, the importance of Mitla Cafe</div>
  • 646: Fifth-Generation Street Vendor
    <div>Azalina Eushope on street food, Anna Thomas on green soup, America&#039;s Test Kitchen on sourdough, Elaine Khosrova on butter, Greg Engert on craft beer</div>


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