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Skip to main content [#main-content] Menu Home Stories Recipes Episodes Books Store Donate Search form The Splendid Table ® This Week's Episode Stories Jumbleberry jam and summer pudding: Nigella Lawson's 7 ideas for summer fruit Nigella Lawson, author of Nigellissima, has seven suggestions for using fruit that is not quite ripe enough or past its prime. How to pick a melon (Hint: Use your nose) When it comes to selecting a melon, trust your nose. Moutarde de Meaux: A mustard for the ages Moutarde de Meaux is one of the great mustards of the world. It's mild -- you can eat it with a spoon -- but it has flavor. Hints of volcano in wines from Sicily's Mount Etna New York chef Melissa Daka, owner of Eolo and Pastai, says wines from Sicily's Mount Etna are "intense just like the fireworks of the lava that spits out of the volcano." American-made buffalo milk products aren't mainstream yet Since moving to the U.S. decades ago, Sruthi Pinnamaneni has been searching for American-made buffalo milk products. "There's just not enough buffalo milk to make them," she says. Steve Smith, who runs a buffalo dairy in Colorado, and Raffaele Mascolo, who brings milk to the U.S. 7 kitchen-cleaning tips from a person who likes the smell of ammonia Jolie Kerr thinks dish soap is romantic. She would -- she is the author of My Boyfriend Barfed In My Handbag ... And Other Things You Can't Ask Martha. Kerr shares seven tips for cleaning kitchens. In Ethiopia, fearing famine and farming teff Chef Daniel Klein and camerawoman Mirra Fine of the weekly, online documentary series The Perennial Plate learned about farming teff in Ethiopia. In Greek cuisine, feta and honey are '2 simple ingredients that just give so much' Chef Maria Elia, author of Smashing Plates, says Greece is known for its wealth of cheeses and honeys. Feta and honey are "two simple ingredients that just give so much," she says. Sriracha Oatmeal-Crusted Tilapia Karl Vogel, a married father of three who loves to cook from Lincoln, Nebraska, challenges Lynne to make a dish from tilapia filets, rolled oats, baby carrots, almond butter and garlic. Properly cooked, eggplant is 'as plush as a pillow, as soft as custard' Chef, writer and television host Amy Thielen knows her way around an eggplant. “Properly cooked eggplant is as plush as a pillow, as soft as custard,” says Thielen, who didn’t like eggplant until her 20s. 19 ingredients you were not expecting to find in your dessert When it comes to dessert, vanilla is just so, well, vanilla. With ingredients like sauerkraut and 7-Up, these desserts are anything but. Experience 'the real Italy' in these 3 classic towns Fred Plotkin is the author of the classic guide Italy for the Gourmet Traveler. He suggests three towns where visitors can experience what he calls "the real Italy." Chef Roy Choi on the rise of Korean food: 'Nobody can hate on a taco' When rebel chef Roy Choi, author of L.A. Son, served Korean tacos for $2 each, his food truck, Kogi BBQ, became an icon of the L.A. street scene. Transform fruits, vegetables and herbs into homemade liqueurs Andrew Schloss, author of Homemade Liqueurs and Infused Spirits, says fresh fruit, vegetables and herbs can be transformed into amazing-tasting liqueurs that are perfect for the summer cocktail season. Solving the world's food dilemma in 5 steps How do you feed 9 billion people? That's an estimate of how many people will be living on the planet in 40 years. Dennis Dimick, the executive editor of National Geographic, explains Jonathan Foley's article "A Five-Step Plan to Feed the World." This Hot Shot Dipping Sauce is as simple as it gets Dip grilled meats and vegetables into this at the table. The vinegar goes into sauces, livens up gazpacho and sparks drinks. Regional food is more than hamburgers and hotdogs; it's 'a national legacy' Roadfood, by Jane and Michael Stern, was published in 1977 and became a classic that is now in its ninth edition. Michael says regional food is "a national legacy, a heritage that's well worth preserving." A cheesemonger's advice for pairing beer and cheese (plus 5 combinations to try) Cheesemonger Steve Jones of Cheese Bar in Portland, Oregon, collaborates with local breweries to make cheese-friendly beers. He shares his pairing advice. David Sedaris on his father: 'He would eat in his underpants' With more than 7 million copies of his books in print, humorist and satirist David Sedaris looks at the sides of life that most of us would not even notice. The author of Let's Explore Diabetes with Owls explains why his father would dine in underpants. The Cro-Mags' John Joseph: 'To me, cooking is meditation, man' John Joseph, a punk rock singer most famous for his work with the Cro-Mags, is the author of Meat is for Pussies, which attacks the myth that men need meat to be fit and strong. Ancient burial sites contain clues to recreate flatbread recipes Paula Marcoux, author of Cooking with Fire, says many of the flatbreads we know today are "from one idea that just diffused over thousands of years." The food historian and former archaeologist recreated a flatbread recipe from archaeological artifacts. Roadfood Honor Roll: The 100 The introduction to the 2014 edition of Roadfood by Jane and Michael Stern. Don't underestimate the radish We underestimate the radish in the U.S. Make-ahead garlic paste: A simple trick for weeknight cooking Whip up this easy garlic paste on the weekend and dip into it all week long. The ritual of mate in Argentina: Don't say thank you (unless you're done) Daniel Klein and Mirra Fine of The Perennial Plate learn about mate in Argentina from Guayaki's Alex Pryor. 1 of 38 next › SPONSOR Tweets about "splendidtable" SPONSOR © | Terms and Conditions | Privacy Policy Programs American RadioWorks BBC World Service On Being Composers Datebook Marketplace Marketplace Money Marketplace Morning Report Marketplace Tech Report Performance Today Pipedreams A Prairie Home Companion The Splendid Table The Story SymphonyCast Wits The Writer's Almanac More… Support American Public Media American Public Media's online services are supported by users like you. Contribute now… More from American Public Media APM Podcasts/RSS Feeds APM Newsletters iTunes U Public Radio Tuner APM Careers About APM