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The Sporkful
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Cookbook author Priya Krishna was a world traveler as a kid. Because of her mom’s job in the airline industry, Priya was able to go to China, Egypt, France, and more, chronicling all of the new foods she tried on her travels in her journal. Now
Dips are having a moment — from a dips-only restaurant in Atlanta to Martin Short playing a character who only eats dips. But TV host and Cosmo columnist Alyse Whitney was a self-described Dip Queen long before they got hot, and she proves it i
You may think you know LeVar Burton. After starring in the seminal 1977 mini-series Roots, he hosted Reading Rainbow and starred alongside Sir Patrick Stewart in Star Trek: The Next Generation. These days he hosts the podcasts LeVar Burton Read
Naama Shefi remembers visiting her husband’s grandmother for the first time, and being astonished by the stories tucked into each dish on the dinner table. That moment led her to start the Jewish Food Society, an organization that preserves and
Laura and Beth Winters are fraternal twins who come from a family of proud picky eaters. But after high school, Laura left home for college and started exploring new foods, while Beth stayed close to home and continued to eat the same way she d
You probably know Guy Fieri from his TV shows: Diners, Drive-Ins and Dives, and Guy's Grocery Games. Or maybe you remember Pete Wells's epically scathing review of Guy's restaurant in New York City. But what you don’t know: The real Guy Fieri w
In the final episode of “Anything’s Pastable,” the recipes are done — but they’re all in Google Docs. Now Dan has to bring them together into an actual book, with a cohesive visual style. So he hires an art director who scours flea markets for
As Dan’s cookbook deadline approaches, recipe testing kicks into high gear — and he attempts to develop a few recipes on his own. But scorched pans and sauce spills lead to frayed nerves. Can he rediscover the creative spark that got him excite
In part two of “Anything’s Pastable,” Dan embarks on an epic trip across Italy in search of lesser-known pasta dishes — and to learn about the evolution of pasta more broadly. He starts in Rome, where food writer Katie Parla reveals a shocking
After Dan’s pasta shape, cascatelli, went viral, people everywhere were cooking with it and sending him photos of what they were making. As exciting as that was, he was disappointed that most folks were only making a handful of well-worn dishes
Gary Gulman did so many food bits early in his stand-up career that he joked he was "a strictly food-based comic." But as his comedy started to evolve in new directions, the role of food in his act changed, too. Instead of observational humor,
Violence, death threats, and bagels, oh my! In this final episode of Deep Dish season one, Sohla and Ham explore the origins of bagels, and the tough-as-nails Eastern Europe immigrants who created a thriving bagel business in New York. When the
One table in New York's Adda Indian Canteen is underperforming the others. And in a business with razor-thin margins, that's a real problem. In this special collaboration with Sally Helm and NPR's Planet Money, we enlist the help of a tape meas
Stanley cups are all the rage, but did you know they’ve been around for decades? So what happened to make them go viral? We chat about that and much more, including the internet’s love affair with Josh wines, competitive hot pepper eating, and
Tacos al pastor are an iconic Mexico City dish — but a relatively new addition to Mexican cuisine. And they only came to be with influences from halfway around the world. Ham and Sohla share the surprising story of al pastor’s origins, then Ham
New York Times restaurant critic Pete Wells has been called the most feared food writer in America. He can make or break a restaurant with the power of one of his reviews. When he goes out, he does so in secret, making reservations under fake n
In 1964 Rocky Aoki, a Japanese immigrant, created hibachi restaurants in America when he opened his first Benihana. Rocky later said that he based his concept on the idea that "Americans enjoy eating in exotic surroundings, but are deeply mistr
Today on Deep Dish, Sohla and Ham explore the history of Korea through the story of a rice cake. Tteokbokki (Korean rice cakes) are as popular in Korea as hot dogs are in the U.S. Ji Hye Kim, the chef and owner of Miss Kim in Ann Arbor, Michiga
Introducing Deep Dish, a new podcast from The Sporkful hosted by Sohla and Ham El-Waylly! Sohla and Ham are chefs, recipe developers, YouTube stars — and they’re married. In each episode, Sohla and Ham uncover the surprising story behind a dish
Over the past few years there has been an explosion in new products in grocery stores, from barbecue sauces to nut butters to seltzers. Big brands have dominated the shelves for decades, but small startups have elbowed their way in thanks to a
Ben Abbott wants to pair his meals with drinks, but as a Mormon, he doesn't drink alcohol. So Dan journeys to Galco’s Soda Pop Stop, an offbeat soda shop in Los Angeles, to find Ben some beverages. Plus, linguist John McWhorter explains why som
The most common New Year’s resolution Americans make is to lose weight. For many years, that was Aubrey Gordon’s resolution, too. But one conversation with a friend led Aubrey to rethink the way we talk about fat people and weight loss. Now, as
From tortilla chips to tree bark, from fancy cheese to toe cheese, there’s a world of smells all around us that tells us a lot about food, drink, and everything else. So says legendary food scientist Harold McGee in his new book, Nose Dive: A F
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 2024? All is revealed in our annual year-end spectacular. Plus we replay one of the Sporkful crew’s favorite episo
Samin Nosrat, author of the best-selling cookbook Salt Fat Acid Heat, joins Dan to talk about feeling like an outsider, sexism and pretentiousness in food, and the finer points of toast.This episode originally aired on October 8, 2018. It was p
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