The Sporkful
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The Sporkful
3x James Beard Award winner. Named one of TIME's 100 Best Podcasts Of All Time. We obsess about food to learn more about people. It's not for foodies, it's for eaters. Hosted by Dan Pashman, inventor of the viral pasta shape cascatelli.
Recente afleveringen
252 afleveringen
Cold Case: Office Fridge Food Theft Edition (Reheat)
It’s Elkhart, Indiana, 2001. Two inches of Heather Coleman's turkey club disappear from her office fridge. The thief is nowhere to be found. And Heath...
Stanley Tucci Always Keeps A Martini Kit On Set
Stanley Tucci nearly broke the internet in 2021 when he made a Negroni on Instagram. But long before that, the award-winning actor built his career ar...
A Hip Hop Track Inspired Bryant Terry To Go Vegan (Reheat)
“So often when we talk about veganism, we don't imagine Black people,” says Bryant Terry, the James Beard Award-winning cookbook author, chef, and edu...
New Year's Food Resolutions 2026
What foods do Sporkful listeners resolve to eat more of in the new year, and why? And what’s Dan’s New Year’s food resolution for 2026? All is reveale...
Elevating Airplane Food To New Heights (Reheat)
This episode is chock full of strategies for making your way in one of the world's most barren food wastelands. We cover both the airport and airplane...
How To Steal A Truckload Of Tequila: Salad Spinner Year In Review
From a moisturizer made of beef fat, to bartenders hating on Gen Z, to tariffs, a lot happened this year. (How do you get away with stealing 100,000 e...
Patti LaBelle Says She Cooks Better Than She Sings (Reheat)
Patti LaBelle is not just a music icon, she’s also a food icon. She’s written best-selling cookbooks, hosted a food TV show, and even cooked for Elton...
Samin Nosrat’s Success Looked Different Behind Closed Doors
It’s been eight years since Samin Nosrat published her smash-hit cookbook, Salt Fat Acid Heat. She says her whole adult life was on a trajectory towar...
Can We Go Viral On TikTok? (Reheat)
TikTok is the wild west of the food media world. It’s less professionalized than Instagram and YouTube, and it holds the promise of virality from the...
Seed Oils Are The Latest Battle In The Cooking Fat Wars
In America, the cooking fat you use — lard, butter, shortening, oil — has long been a signifier of health, virtue, and class. What is it about fat tha...
What Should Be The Last Cheese On Earth? (Reheat)
This week we’re reheating two call-in episodes from 2015. First: Two Sporkful listeners call in to debate the best way to make enchiladas: flat (lasag...
What’s It Like To Cook With A Brain Injury?
How does a traumatic brain injury affect the way you cook and eat? Filmmaker Cheryl Green, who has a brain injury, satirizes her own experiences in th...
Hosting Thanksgiving With Amy Sedaris (Reheat)
Amy Sedaris offers advice on dealing with family members who are drunk or confrontational at the holidays. Plus, Robert Krulwich (formerly of Radiolab...
The Last Meal Roy Wood Jr. Made For His Father
Roy Wood Jr. has long used humor to discuss topical issues and get at deeper truths. As a correspondent for The Daily Show, and now as the host of Hav...
In The Test Kitchen With Dan Souza & Lisa McManus
Today we’re bringing you a conversation Dan had on the new podcast In the Test Kitchen, from America’s Test Kitchen. Hosts Dan Souza and Lisa McManus...
What Is Colorado Style Pizza?
We all know the classic regional pizza styles: New York, Chicago, Detroit. But Colorado? If you haven’t heard of that one, you’re not alone. Paul Karo...
Phil Rosenthal Has A Menu Strategy (Reheat)
Wherever Phil Rosenthal goes, he wants to eat — which explains the name of his Netflix show, Somebody Feed Phil. He travels the world with wide eyes,...
How Did Tony Shalhoub Learn To Play A Chef On Screen?
Tony Shalhoub is an actor whose roles skew towards the quirky and neurotic — and his characters’ quirks often come out through food. In the classic 19...
A Comprehensive Candy Treatise For Halloween (Reheat)
This week we're talking about a number of key candy issues with special guests in time for Halloween. You'll hear from a Colorado-based Eater whose hi...
What Makes Dorie Greenspan’s Recipes So Good?
Ask folks in the world of food and cookbooks, “Who writes the best recipes?” and you’ll hear one name more than any other: Dorie Greenspan. "Dorie doe...
How Did Staying Hydrated Become A Thing? (Reheat)
To say that hydration is an invention is only a slight exaggeration. Water bottles have become a crucial accessory — a status symbol. How did that hap...
How Does Paul Hollywood Dunk His Cookies?
On The Great British Bake Off, Paul Hollywood is known for his tough but fair judgments, his piercing blue eyes, and his handshake, which he offers to...
Nadiya Hussain, From “Great British Bake Off” To Elbows Out (Reheat)
When Nadiya Hussain competed on The Great British Bake Off in 2015, it seemed like all of Britain — from self-proclaimed #Nadiyators to the prime mini...
Why Would You Put A Recipe On Your Gravestone?
Rosie Grant was already obsessed with cemeteries when she came across her first gravestone recipe. The headstone was carved into the shape of an open...
Can I Wipe My Oily Hands On My Legs? (Reheat)
We open the phone lines to settle your most contentious food disputes this week. Eliza wants to wipe her oily hands on her bare legs — is her boyfrien...
What's In Taylor Swift's Signature Cocktail?
Are chicken tenders having a renaissance? Are lit candles in restaurants worth the risk of a few people’s hair catching on fire? And when Taylor Swift...
How Ketchup Got Its Name (Reheat)
Ketchup started as a far different product from what’s on the shelves today. A lot of its evolution can be traced to an early government agency and a...
What Can McDonald’s Tell Us About Black America?
Growing up as a Black kid in Chicago, Dr. Marcia Chatelain says she learned more about Black history from McDonald’s than from her fancy prep school....
Celebrating Shabbat At Wendy’s (Reheat)
Shabbat — the Jewish Sabbath – begins every Friday at sundown with a meal. But in all the years that Jews have been having Shabbat dinner, there’s no...
What’s A Jewish Tavern And House Of Learning?
Josh Foer and Rabbi Charlie Schwartz set out to create a new kind of Jewish space, one that would be welcoming, thought-provoking, delicious, and even...
Is The Future Of Bourbon Female? (Reheat)
Bourbon's growing popularity is changing an industry with deep roots in Kentucky. We travel there to learn what that means for one of the oldest and o...
Why Does Cracker Barrel Keep Making People So Mad?
A few weeks ago, Cracker Barrel announced it was changing its logo — removing the old man in overalls and the barrel, updating the font, and removing...
How To Host Your Own Porkapalooza
This week, we’re ringing in fall tailgating season with a barbecue, featuring three different cuts of pork: ribs, pork chops, and bratwurst. The grill...
Soju, Snacks, And Ramen: How To Party Like A Korean
This week’s show is a raucous Korean-style night out, all on a weekday afternoon. Dan heads to Orion Bar in Brooklyn to learn how to drink like a Kore...
Writer Samantha Irby Is Having Fewer Over-The-Sink Moments (Reheat)
Best-selling author Samantha Irby specializes in wringing comedy out of her own personal tragedies. Among her favorite topics: poop (she’s got Crohn’s...
Queer Eye’s Antoni Porowski Is An Emotional Eater
Antoni Porowski wasn’t the obvious choice to be the food expert on Queer Eye — he’s not a chef and he has no formal culinary training. When the show d...
Dan Savage Recommends A Polyeaterous Lifestyle (Reheat)
What should you cook for breakfast the morning after? How can couples share power in the kitchen without driving each other crazy? We talk food and re...
How Long Should You Wait For The First Bite?
Dan Pelosi and Negin Farsad join Dan to settle your food disputes! One couple can’t agree on when they should take the first bite of a meal: when the...
The Sporkful Dating Game! (Reheat)
Could listening to The Sporkful be the fertile soil out of which true love grows? We put out the call for Sporkful listeners looking for love, and hun...
On The Hunt For The Elusive Pawpaw
An email from Sara Bir set us off on an adventure. She’s an author and recipe developer who’s obsessed with pawpaws, the largest fruit native to North...