Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.
What rare wines are to some, heirloom beans are to Rancho Gordo's Steve Sando. Lynne Rossetto Kasper talks to him about how he got his start, his favorite kinds of beans, and his "foolproof" method for preparing them.
Eggs are tricky. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, agrees, and says it all comes down to the white and the yolk. She tells Sally Swift how to best soft-boil an egg and shares a recipe for Runny Yolk Sauce.
Krishnendu Ray didn't learn to cook until he came to the U.S. from India. He quickly became fascinated with the subject, so much so that he's written The Ethnic Restaurateur, a history of immigrant food cultures in America.
The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus.
Chef, author, and "vegetable shaman" Steven Satterfield shares an appreciation for blackberries, how to tell them apart from raspberries, and a cold brining method to get the most out of them this summer.
When you think of an Italian kitchen, preserved food may not be the first thing that comes to mind, but author Domenica Marchetti wants you to think again. She talks with Shauna Sever about Italy's long tradition of preserving foods.
David Leite and Splendid Table listeners have questions about the perfect pie crust. Art of the Pie's Kate McDermott has all the answers. She also has 98 pie pans, so she's definitely the right person to ask.
Running with Scissors author Augusten Burroughs is back with a new memoir, Lust & Wonder. He talks with David Leite about stability, compromise, his struggles with both, and how he's learning to "let the bread rise."
What defines great restaurant service? Restaurateur Will Guidara, co-owner of New York's renowned Eleven Madison Park, shares his thoughts, and why it sometimes includes personalized bocce balls, with Francis Lam.