The Splendid Table

We'll be back in a minute with more from Carla Hall, author of Carla Bakes.

I'm Francis Lam, and this is The Splendid Table from APM, American Public Media.

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Support for the show comes from Feeding America.

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We'll be back with more Midwest baking with Martin Sorge, author of Great Bakes, in just a minute.

I'm Francis Lam, and this is The Splendid Table from American Public Media.

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Check it out.

I'm Francis Lam, and this is The Splendid Table from APM.

[upbeat music] When you go to the farmers market this time of year, when summer and fall blend together, it's just the best.

[laughs] I just love it so much.

Available in select areas.

Terms apply.

[upbeat music] I'm Francis Lam, and this is The Splendid Table, a show for curious cooks and eaters.

We are mid-visit to New York City chef Sunny Lee at her restaurant Sons, where we're getting a lesson in the delicious Korean side dishes called banchan.

Create your first Monday agent in minutes at monday.com.

I'm Francis Lam, and this is The Splendid Table from APM.

You know, as humans, we interact with our food on many different levels, from the biological to the cultural and the symbolic.

On our show today, we'll talk with Davide Risso and Gabriella Morini, two Italian scientists who studied the mechanisms in our bodies that define taste, and the surprising ways that our bodies use taste for, well, more than just taste.

And I think that this is one of those things where, like, this dish is fun because it gives you something to bite into rather than just soft on soft on soft, which is what most aspic tend to be.

We'll be back in a minute with more from Bobby Hicks, author of Retro Recipes: Vintage Dishes with a Modern Twist.

I'm Francis Lam, and this is The Splendid Table from APM, American Public Media.

Our show is supported by Square.

Austin Bush is the author of The Food of Southern Thailand, and if you happen to be a completist, he's also the author of The Food of Northern Thailand.

You can find that recipe we talked about for a simple Thai-style rice salad, khao yam, at splendidtable.org. Well, that is our show for the week.

Thanks for listening, and go find the sun today, will you? We'll talk to you next week.

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Have a listen.

I'm Francis Lam, and this is The Splendid Table from APM.

Whether you call this time of year back to school or back to busy or, "What are you even talking about? My kid's been in school for six weeks," there's no getting around the fact that the need to cook is ramping up.

Your boss is out of office isn't on anymore, and neither is yours for that matter.

Available in select areas.

Terms apply.

[upbeat music] I'm Francis Lam, and this is The Splendid Table, the show for curious cooks and eaters.

We're talking, quote-unquote, kid food today, and right now, it's all about the actual glories of instant ramen with Peter Kim.

... and how that idea came about.

That came out of The Splendid Table.

So I started listening to podcast, I wanna say in 2016.

I don't even know how I began.

[upbeat music] We'll be back in a minute with more from Omi Hopper, author of Cooking con Omi.

I'm Francis Lam, and this is The Splendid Table from APM American Public Media.

Excuses are easy.

An epic movie night? We don't have enough snacks.

Sheldon Simeon is the author of Ohana Style: Food from Hawaii for Your Family.

We'll be back with him in just a minute.

I'm Francis Lam, and this is The Splendid Table from American Public Media.

[upbeat music] The perfect lunch combo.