<p>It’s our favorite time of year – Fall Cookbook season! We’re joined by baker Samantha Seneviratne, author of <em>Bake Smart</em>, who tells us about her favorite baking techniques, including a butter trick that creates the creamy texture in her <a href="https://www.splendidtable.org/story/2023/11/03/gooey-cranberry-crumb-cake" class="default">Gooey Cranberry Crumb Cake</a>. Then, chef and content creator Jon Kung talks about his debut cookbook, <em>Kung Food: Chinese American Recipes from a Third-Culture Kitchen</em>. He tells us about his cultural identity as a “third-culture kid,” how he experienced multiple cultures at once while growing up, and how he applies that experience to his fusion cooking. He shares a recipe for reimagined <a href="https://www.splendidtable.org/story/2023/11/03/hong-kong-chicken-and-waffles" class="default">Hong Kong Style Chicken and Waffles</a>. Then, Rose Previte, author of the new book <em>Maydan: Recipes from Lebanon and Beyond, </em>talks about travels and her cultural background that influenced her award-winning restaurant and her interest in dishes cooked over fire like <a href="https://www.splendidtable.org/story/2023/11/03/omani-shrimp-kebabs" class="default">Omani Grilled Shrimp Kebabs</a>.</p><br/><p>Broadcast dates for this episode:</p><br/><ul><br/><li><p>November 3, 2023 (originally aired)</p></li><br/><li><p>November 29, 2024 (rebroadcast)</p></li><br/><br/></ul><br/><br/><hr><br/><p><a href="https://support.americanpublicmedia.org/ST-POD" class="default">Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.</a></p>
