"White people are comfortable anywhere," says restaurateur Andy Shallal. "In order for a black person to walk into a space,... more

What do Julia Child’s Mastering the Art of French Cooking and The Diary of Anne Frank have in common? A... more

Jake Cohen didn’t care much about Jewish food when he went to culinary school and worked in high end restaurants.... more

Before the James Beard Awards, there was the man himself. Beard was the first celebrity chef of the TV era,... more

Sam Kass shares stories of his time as the Obama family’s chef — cooking on Air Force One, smuggling special... more

Bobby Flay has competed in more than 700 TV cooking challenges and written a dozen cookbooks. But at heart, he... more

We cook up a Diwali feast with a Trinidadian mother and daughter and discuss straddling cultures with the Indian-American DJ... more

Twenty years ago, Morgan Spurlock released his low-budget documentary Super Size Me, and achieved success that most documentary filmmakers can... more

Food Network star Jet Tila’s parents opened the first Thai market in the US in 1972. Now he’s trying to... more

Comedian Ed Gamble calls himself a “very greedy boy.” That’s because he’s always loved food, from the diary entry he... more

Dan eats fresh mozzarella with the former Van Halen frontman and drinks beer out of paper cups with the legendary... more

In honor of National Pasta Month, Dan shares the story of how his pasta shape, cascatelli, ended up in a... more

Ahead of the Jewish High Holidays, we’re talking with two cookbook authors about how Jewish food around the world has... more

We explore the history of an iconic American food couple — cereal and milk — with help from New York... more

Today we're bringing you a rare behind-the-scenes look at a collaboration between two giant American food brands: Taco Bell and... more

In 2016, Jack Daniel’s announced the company would make changes to its official history. They planned to honor Nathan “Nearest”... more

In cooking and eating, sound is the forgotten sense. But you can tell whether you're cutting scallions correctly, or how... more

Dan brings his whole family on the podcast this week to answer your questions, just as they did in an... more

José Ralat’s job at Texas Monthly magazine is so unique that when he got it five years ago, it made... more

Dan and Radiolab's Jad Abumrad explore the new frontier of weed-infused foods with a pastry chef. They'll tell you how... more

As the Minnesota State Fair kicks into high gear, we’re talking with one of the state’s most iconic food personalities.... more

Why are politicians trying to ban lab-grown meat? Is Chipotle secretly serving smaller portions? And just how good is that... more

The founder of Milk Street hates celebrations and says pleasure is annoying. This week, Chris Kimball tells us why he... more

Jameela Jamil may be best known for her role on the NBC show The Good Place. On the show, her... more

Pretty much every restaurant has salads, and yet how often do you get really excited to eat one? In restaurants... more

Is it unethical to sample an ice cream shop's flavors and not buy anything? A married couple calls in for... more

Celery doesn't get a lot of love these days. But it was the avocado toast of the late 1800s and... more

Food writer Khushbu Shah and chef Edy Massih each released their first cookbooks this spring. Both works are part of... more

In this episode of the Sporkful, a former Shea Stadium food vendor tells Dan about the worst gig in the... more

We’re back with our annual game show Two Chefs And A Lie! Dan talks with three “chefs.” Two of them... more

Recently, a friend of restaurant critic Tim Hayward called him a glutton. This week, our friends at the Life and... more

After months of searching, we finally meet Ted Ngoy, aka "the Donut King," and learn what happened to him. He's... more

After escaping Cambodia's Killing Fields, Ted Ngoy built a donut empire in California. Then he lost it all, and disappeared.... more

Everything Molly Baz puts out — from her best-selling cookbooks Cook This Book and More Is More, to her Instagram... more

In 2016, the Library of Congress posted Rosa Parks' personal documents online for the first time. Buried under postcards from... more

For years, chef Yia Vang operated his restaurant Union Hmong Kitchen in a trailer outside of a brewery in Minneapolis.... more

In the second half of our Best of the Book Tour series, we’re answering your questions! We’ll tackle the most... more

The comic, actor, writer, and podcast host, best known as Conan O’Brien’s late night TV sidekick, tells us why he... more

For six weeks this spring, Dan hit the road for the biggest tour in Sporkful history, all in celebration of... more

“Natural flavors” show up on ingredient lists for all kinds of foods. But what does that mean exactly? We get... more

Comedian and Daily Show correspondent Roy Wood Jr. is known for his thoughtful and pointed takes on race. He joins... more

“Tell me about your mama’s kitchen.” That’s how Michele Norris, former host of NPR’s All Things Considered, starts conversations with... more

Actor Claudia Jessie is just as nonconformist as Eloise, her character on the hit Netflix show Bridgerton. She lived on... more

How do parents who adopt kids from other countries use food to connect their children to their birthplace? And what... more

Sotheby’s is about to put a trove of Georgia O'Keeffe items up for sale. While the auction will include paintings... more

Music producer and artist benny blanco has credits on 29 number one songs, working with stars such as Katy Perry,... more

The food-obsessed comic discusses eating with his five children, navigating birthday parties and buffets, his dad's steaks, and when it's... more

Cookbook author Priya Krishna was a world traveler as a kid. Because of her mom’s job in the airline industry,... more

Dips are having a moment — from a dips-only restaurant in Atlanta to Martin Short playing a character who only... more

You may think you know LeVar Burton. After starring in the seminal 1977 mini-series Roots, he hosted Reading Rainbow and... more

Naama Shefi remembers visiting her husband’s grandmother for the first time, and being astonished by the stories tucked into each... more

Laura and Beth Winters are fraternal twins who come from a family of proud picky eaters. But after high school,... more

You probably know Guy Fieri from his TV shows: Diners, Drive-Ins and Dives, and Guy's Grocery Games. Or maybe you... more

In the final episode of “Anything’s Pastable,” the recipes are done — but they’re all in Google Docs. Now Dan has... more

As Dan’s cookbook deadline approaches, recipe testing kicks into high gear — and he attempts to develop a few recipes... more

In part two of “Anything’s Pastable,” Dan embarks on an epic trip across Italy in search of lesser-known pasta dishes... more

After Dan’s pasta shape, cascatelli, went viral, people everywhere were cooking with it and sending him photos of what they... more

Gary Gulman did so many food bits early in his stand-up career that he joked he was "a strictly food-based... more

Violence, death threats, and bagels, oh my! In this final episode of Deep Dish season one, Sohla and Ham explore... more

One table in New York's Adda Indian Canteen is underperforming the others. And in a business with razor-thin margins, that's... more

Stanley cups are all the rage, but did you know they’ve been around for decades? So what happened to make... more

Tacos al pastor are an iconic Mexico City dish — but a relatively new addition to Mexican cuisine. And they... more

New York Times restaurant critic Pete Wells has been called the most feared food writer in America. He can make... more

In 1964 Rocky Aoki, a Japanese immigrant, created hibachi restaurants in America when he opened his first Benihana. Rocky later... more

Today on Deep Dish, Sohla and Ham explore the history of Korea through the story of a rice cake. Tteokbokki... more

Introducing Deep Dish, a new podcast from The Sporkful hosted by Sohla and Ham El-Waylly! Sohla and Ham are chefs,... more

Over the past few years there has been an explosion in new products in grocery stores, from barbecue sauces to... more

Ben Abbott wants to pair his meals with drinks, but as a Mormon, he doesn't drink alcohol. So Dan journeys... more

The most common New Year’s resolution Americans make is to lose weight. For many years, that was Aubrey Gordon’s resolution,... more

From tortilla chips to tree bark, from fancy cheese to toe cheese, there’s a world of smells all around us... more

What foods do Sporkful listeners resolve to eat more of in the new year, and why? And what’s Dan’s New... more

Samin Nosrat, author of the bestselling cookbook "Salt Fat Acid Heat," joins Dan to talk about feeling like an outsider,... more

Since the Michelin Guide was created in 1926, it has awarded about 3,000 stars to select restaurants around the world.... more

We are back with another Salad Spinner, and this time it’s our year end edition! Remember when Starbucks debuted olive... more

The native Minnesotan explains why a little internal bleeding can't keep her from a treat, and why the way she... more

Fuchsia Dunlop has written some of the best known English-language books on Chinese cooking, spending years at a time immersing... more

When Jody Scaravella lost his grandma, his mom, and his sister within a few years, he opened a restaurant in... more

Starting this week we're pulling one classic Sporkful from the deep freezer every other Friday and sharing it with you!... more

Tiffanie Barriere is an award-winning bartender and cocktail educator who goes by the title “The Drinking Coach.” As the holidays... more

How did the U.S. military create a pizza that soldiers could eat on the battlefield? Our friends at the podcast... more

Sohla El-Waylly — chef, recipe developer, YouTube star — just released her first cookbook, Start Here: Instructions for Becoming a... more

Major announcement! Dan’s first cookbook, Anything’s Pastable, is available for preorder wherever books are sold starting today! This collection of... more

Back in 2018, we talked with chef and recipe developer Yewande Komolafe about her experience as an undocumented immigrant. She... more

We are back with the Salad Spinner! This is our rapid fire roundtable discussion of the latest food news, from... more

Curtis Chin was practically raised at Chung’s Cantonese Cuisine, his family’s restaurant in Detroit. It was a restaurant that served... more

School is back in session. And for kids, lunch period is the closest you get to being on your own... more

Husband-and-wife comedians and podcast hosts Natasha Leggero and Moshe Kasher often perform standup together. In their Netflix special they offer... more

Back in 2017, a far-right politician in France angered his supporters and caused a small scandal. The faux pas? Enjoying... more

On today’s show, we’re featuring two new cookbooks that we’re excited about, and the stories of the authors behind them.... more

Breeders at Washington State University spent 20 years developing a completely new variety of apple: Cosmic Crisp. What exactly does... more

We asked for your food fights and hot takes, and you delivered! We hear about a 20-year dispute over a... more

Foraged ingredients have become all the rage in high end restaurants, part of the move toward hyperlocal, farm-to-table ingredients. Of... more

While the villages to the east and west have charming Main Streets, the small town of Greenlawn, sandwiched in between,... more

Today we tackle news in the world of food that’s at turns substantive, silly, and surprising in a new series... more

A few years ago, Tommy Pico, a queer indigenous American poet, and lover of junk food, set out to learn... more

When the first Barbie Dreamhouse came out in 1962, it didn’t have a kitchen. Fast forward to today and there... more

Once known for its glacial pace, ice news today is breaking. In the wake of Starbucks’ recent announcement that they’re... more

It’s time for our annual game show, 2 Chefs And A Lie! The game is simple. Dan talks with three... more

This week in honor of July 4th, we’re exploring an important part of American history – the contributions of enslaved... more

How do you feed yourself on a hike that’s more than 2,200 miles long and takes six months to complete?... more

The stand-up comedian Zarna Garg spent 16 years as a stay-at-home mom. Now she sells out shows across the country... more

Remember that time you bought an apple in Canada or a piece of cheese in France and “forgot” to declare... more

Top Chef judge Gail Simmons never thought she’d have a career in food. Sure, her mom ran a cooking school... more

In the 1980s, six women on an island off the coast of Massachusetts began selling lobster rolls as a church... more

Comedian and podcaster Jamie Loftus set out on a cross-country road trip to try to figure out: Why do hot... more

When the California government stepped in to try to prevent abalone from going extinct, it also criminalized the food traditions... more

This week we're exploring the musical history of jelly, from the Harlem Renaissance to Beyoncé and beyond. Along the way,... more

ChatGPT can use artificial intelligence to generate high school essays, emails, cover letters, and a lot more. But can it... more

Cookbook author Andrea Nguyen helped change the tone of Vietnamese cookbooks when she published her first in 2006. “They had... more

Crunchy, creamy, squishy, slimy… the list goes on. Texture might not be the first thing you think of when describing... more

Bill Nye is a goofball nerd to the core, and he’s built a career on making science fun and accessible... more

How do you eat ice cream on a first date? When should you start meal prepping when you’re in a... more

Hip hop records as placemats. A sneaker chandelier, reminiscent of shoes hanging on telephone lines. A bouillabaisse overflowing with seafood... more

Zahra Tabatabai’s parents grew up in an Iran that would be unrecognizable today. “The pictures I see of my family... more

A year ago we spoke with a young woman we’re calling Raina, who felt she was on the verge of... more

The Copenhagen restaurant Noma has consistently topped lists of best restaurants in the world. People fly in from all over... more

When Alexandra Yingst plopped down at a bar in Reykjavik after a 10-hour drive through a blizzard, she saw something... more

"Flirting over food is really the best way to flirt," says actor Alan Alda, and he would know. He met... more

When the French chef Jean-Robert de Cavel died in December, hundreds of chefs wore their white coats to his memorial... more

The number one question Dan has gotten since inventing cascatelli is: Are you going to invent another pasta shape? The... more

When cascatelli first went viral, Dan heard from dozens of listeners who wanted to try it, but couldn’t because they... more

Mandy Naglich is an award-winning home brewer who also writes and teaches about beer. Now she wants to become a... more

We’re back with the latest on Cascatelli, the new pasta shape that Dan invented. Now that the chaos around Cascatelli’s... more

The first run of cascatelli sold out almost immediately. In the weeks that followed, the pasta basically went viral. In... more

After months of revisions, Dan thinks he’s got his shape. But he’s been working on this for so long, he’s... more

The first test batch of Dan’s pasta rolls off the presses, but problems crop up almost immediately. In order to... more

Dan dusts himself off and goes on the hunt for a pasta company to partner with. Plus, he edges closer... more

Dan seeks inspiration for the design of his new pasta shape, a process that includes an epic pasta tasting and... more

Spaghetti doesn’t hold sauce. Angel hair goes from zero to mush. Wagon wheels are gimmicks. These are just a few... more

For the last three years, Dan has been on a quest to invent a new pasta shape, actually get it... more