The Splendid Table

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.

Molly Birnbaum (America's Test Kitchen) explains that sourcing the right scallop is as important as how you cook it.

It’s the food of Persia with conversations about fresh herbs, tahdig, a classic fish stew, modern Iranian cuisine, and the Persian pantry.

Maryn McKenna on Big Chicken, Pascal Baudar on foraging, Barton Seaver on fish, ATK on charred beet salad, Alpana Singh on Master Sommelier exam

Best-selling cookbook author Andrea Nguyen weighs in on some surprising ingredients you might not associate with Vietnamese food.