# Francis Lam
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francis lam is an American food journalist, cookbook editor, and since 2017 the host of American Public Media's The Splendid Table.
== Early life and education ==
Lam was born to Chinese immigrant parents living in New Jersey and working in Manhattan's Chinatown, where they operated a small garment factory. His mother wanted him to go to business, dental, or medical school.
Turkey Confidential 2016
The Splendid Table presented Turkey Confidential 2016, our annual live Thanksgiving call-in show. Host Lynne Rossetto Kasper came to the rescue of Thanksgiving cooks, kitchen helpers, and dinner guests alike on the biggest cooking day of the year. This year, Lynne will field listeners' questions wi…
Tomatoland
We look at the surprising politics of Florida's winter tomatoes with investigative journalist Barry Estabrook, author of Tomatoland. Jane and Michael Stern take on the South's favorite cocktail accompaniment, pimento cheese. And Francis Lam, the features editor at Gilt Taste, joins Lynne to talk ab…
Eels
We look at the food life of Thailand with David Thompson, author of Thai Street Food. Then, it's the mysterious eel with James Prosek, author of Eels, An Exploration, From New Zealand To The Saragasso, of the World's Most Mysterious Fish. And Gilt Taste's Francis Lam teaches us to make Ginger Milk …
The Truth About Wine
This week we get some modern day wine truths from Matt Kramer author of Matt Kramer on Wine. We'll look at some of the world's most bizarrely set restaurants with JD Rinne of Budgettravel.com, we deconstruct and reinvent ratatouille with Gilt Taste's Francis Lam, a botanist breeds a tomato for Lynn…
Fusion or Regional Expression?
Jess Ho investigates the myth of authenticity and takes a look at what Cantonese food is in the diaspora. They visit renowned Melbourne restaurant Flower Drum to eat pearl meat and explore how migration affects a regional cuisine. In conversation with New York food writer Francis Lam, Jess asks 'Wh…
Slate Money - The Splendid Food Edition
Felix Salmon of Fusion, Slate Moneybox columnist Jordan Weissmann, and political risk consultant Anna Szymanski are joined by Teddy Goff of Black Tap, and Francis Lam of the Splendid Table for their live show to discuss:
Restaurant buzzVegetarianismThe cookbook industry
In Slate Plus: We answer a f…
Let Me Be Weird: Claudette Zepeda on “Cooking the Borderlands”
The Museum of Food and Drink
MOFAD
https://www.mofad.org/
Wed June 3, 2026: Claudette Zepeda and Francis Lam in conversation about her upcoming book Cooking the Borderlands
https://mofad.ticketing.veevartapp.com/tickets/view/list/cooking-the-borderlands
https://www.mofad.org/program-detail-pa…
Dave Beran
"Great risk, great reward, great failure, but great reward." - Dave Beran
James Beard Award–winning chef Dave Beran, the chef and owner of pasjoli and Seline in Santa Monica, joins me to share his Five Rules for Finding Your Culinary Voice. We talk about the importance of self-awareness, learning …
Chop: The science of cooking, pt. 3
Our knives are drawn and ready to mince and dice our way through the science of chopping. In this episode we'll find out what happens to that carrot you're chopping on a molecular level (spoiler alert: the knife never actually touches it!). We also visit a knifemaker's studio and talk to Splendid T…
Chop: The science of cooking, pt. 3
Our knives are drawn and ready to mince and dice our way through the science of chopping. In this episode we'll find out what happens to that carrot you're chopping on a molecular level (spoiler alert: the knife never actually touches it!). We also visit a knifemaker's studio and talk to Splendid T…
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If I have seen further than others, it is by listening to podcasts and standing upon the shoulders of
giants.
‐ Isaac "Llamacorn" Newton
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