Your favorite food radio show, The Splendid Table, just got even more splendid with (guess who?!) as guest host.

David was surprised when a virtual stranger cooked a meal for him from his book, making him judge, jury, and guest of honor.

This skillet full of pumpkin macaroni and cheese awesomeness ranks off the charts in its indulgence-o-rama rating.

Cheese straws that marry a cute form with a nonbreakable function. And that's to say nothing of the rich, cheesy flavor.

The Splendid Table asked our very own David to interview Mary Karr, famous memoir writer, about the notion of sacred carnality.

David interviews Cara Nicoletti, the blogger and author who melds food and fiction by sharing recipes inspired by her fave books.

"Brilliant." "Simply astounding!" "Sublime." "Perfect." That's what folks are saying about this avocado sorbet recipe.

Luca, David's youngest staffer, heralds World Elephant Day with a lemonade stand, a batch of brownies, and the sweetest intentions.

David brags about his latest harvest and expresses dismay at blight and Japanese beetles and creepers and other garden horrors.

David's not a poet and he knows it. Still, he was inspired to try his hand at poetry when he harvested his first vegetables.

David interviews Shauna Sever, aka the Next Door Baker and author of Real Sweet, who discusses alternatives to refined sugar.

In 2003, Tara Whitsitt converted a school bus into a fermentation lab called Fermentation on Wheels and teaching across the country.

David tells the story of these charming Portuguese artisans who design and replicate beautiful patterns in a nearly lost art.

David meets Portuguese chef Ilda Vinagre, the Michelin-starred mastermind behind A Bolota who is as talented as she is humble.

David surprises himself and all of us by trying something that's actually healthful—quinoa. His response surprised us all even more.

This tactful treatise is David Leite's attempt to school the rest of us on the right way to communicate with a fat person.

David explains how you--yes, you—can come to understand the breadth, importance, and uniqueness of your life.

David details how he HATES to fly—save for those quiet and contemplative moments when he flies off into the sunrise.

Yep. We smoked, pickled, and fried these spuds. And we've no regrets. David divulges—and indulges—all in this blog post.

David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you'll just have to read about it.