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The SporkfulEpisodes
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The Sporkful
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Best Episodes of The Sporkful
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One false bite could cost you the presidency... Every four years, presidential candidates flock to the Iowa State Fair for a stump speech and a photo op. But one wrong food-related move, and their campaign could be in jeopardy. This week, Dan t
Putting our own homemade vodka to the test... Dan’s friend Alex Goldmark insists that cheap vodka makes his face turn red; Dan doesn’t believe him, because Dan thinks all vodka is the same. We team up with NPR’s Planet Money, where Alex happens
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
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
When the first Barbie Dreamhouse came out in 1962, it didn’t have a kitchen. Fast forward to today and there are a dozen chef Barbies. What does that say about Barbie, and about American food culture? We talk with Helene Siegel, author of The B
In the last 15 years, Nashville hot chicken has become a hot trend. But for decades before that, hot chicken was well known among Nashville’s Black community. For generations, you could only get it at the place where it was invented: Prince’s H
Just as summer is really starting to heat up, so is the classic debate: Is a hot dog a sandwich? We revisit one of The Sporkful’s most popular episodes — one that has come to define Dan’s career (and still dominates his Twitter mentions). In fr
McDonald’s ice cream machines break down so often that it's a meme. Enter Jeremy O’Sullivan and Melissa Nelson, two entrepreneurs who thought they'd hacked a solution — until McDonald’s told its franchisees not to use it. This week we talk with
After months of revisions, Dan thinks he’s got his shape. But he’s been working on this for so long, he’s not sure he knows what’s good anymore. So he brings in an all-star panel of taste testers, including Sohla El-Waylly, Francis Lam, Dorie G
The first test batch of Dan’s pasta rolls off the presses, but problems crop up almost immediately. In order to save his shape, Dan has to make some big decisions that come with a high price tag. Then just as things start coming together, a die
Dan dusts himself off and goes on the hunt for a pasta company to partner with. Plus, he edges closer to a design for his shape. But the real challenge is convincing pasta industry insiders to take him seriously. Want to see photos and videos
Dan seeks inspiration for the design of his new pasta shape, a process that includes an epic pasta tasting and a chat with an architect who points him to a very radical concept. But after a meeting with a pasta maker, Dan learns exactly how muc
Spaghetti doesn’t hold sauce. Angel hair goes from zero to mush. Wagon wheels are gimmicks. These are just a few of Dan’s many frustrations with classic pasta shapes. Three years ago he set out to do better when he embarked on a quest to invent
The former Daily Show correspondent talks food and his triple identity: Indian, British, American… Aasif Manddvi isn't a fan of American food excess – except when it provides the perfect metaphor for his own tri-cultural upbringing. He talks ab
Celery was the hottest food trend in early 1900s America. Why did it fall from grace? And can it ever make a comeback?Today's sponsor: Go to TheGreatCoursesPlus.com/Sporkful to start your free month.
Dan travels to Palm Desert, California, to ring in the Jewish sabbath with a group of seniors the way they do it every week -- at the fast food chain Wendy’s.Today's sponsors: Go to BobsRedMill.com to explore their huge range of products and re
Ever waited in a crazy long line for some famous barbecue or donuts? Was it worth it? This week we visit a legendary pizzeria with a famous queue -- and talk with scientists -- to find out when a long wait makes your food taste better and when
Two friends disagree about whether it's OK to keep shopping after getting in the check-out line, and cookbook author Nicole Taylor tells us about some unsolicited advice she got about navigating the food world as a black woman.Today's sponsors:
Professor Steven Alvarez teaches a college course called Taco Literacy, which explores Mexican history and culture through food. When he and his students take us on their end-of-semester taco crawl, we learn that every taco tells a story -- you
After escaping Cambodia's "Killing Fields," Ted Ngoy built a donut empire in California. Then he lost it all, and disappeared. This week we're searching for The Donut King -- and his legacy.This episode is from The Sporkful's archives. Normall
A famous sandwich shop in Aleppo, Syria, played a key role in changing Shadi Martini's life forever. Today on The Sporkful we hear the rest of Shadi's story, and conclude our quest to find out what made that shop special and whether it survived
Before Aleppo became famous for fighting, it was famous for food. This week we go on a quest to find out what made a beloved sandwich shop there special, and whether the restaurant and its owners have survived the Syrian Civil War.Today's spons
Live on stage! A world-renowned mixologist and the former bartender at a beloved Chicago dive bar tell us how their work is a little like showbiz and a little like babysitting.
Live on stage! The host of NPR's Wait Wait Don't Tell Me tells us how getting divorced and struggling with depression changed his eating, and why he never mixes running with drinking.
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