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Guys and Food is for you and other guys who love food. You don’t have be a chef or work in the food business. You don’t have to be an expert or a gourmet. You may just enjoy cooking, you may like to explore history or other cultures through food, or you may just like to eat. You’ll probably like Guys and Food if: • Your idea of a power tool is an immersion blender. • You’re more interested in who won Top Chef than who won the latest sporting event in the national headlines. • You’re the type ...
 
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Anger, depression, and massive success… For David Chang, every restaurant he opens feels like life or death. That mentality is a major reason why he’s one of the biggest figures in the restaurant world today. He combines highbrow and lowbrow, mashing cuisines together to create dishes that aren’t fusions — they’re collisions. If you know him from T…
 
This was supposed to be the Queens Night Market’s big summer... When the open-air market debuted in 2015, the crowds were massive. Founder John Wang selected food vendors who represented more than 90 countries. And he had one rule for them: no item could cost more than $5. That way the market would be accessible to nearly everyone, and big business…
 
And the science of rocky road’s success… 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 group there called “The Poison Squad” that tested the safety of different chemicals — by eating them. We hear that story. Then a linguist explains why the name…
 
What you don’t know about the celebrity chef… Guy Fieri is a legend on Food Network, known for his shows Diners, Drive-Ins and Dives and Guy's Grocery Games. But he was a successful restaurateur even before he got on TV. And his intense ambition was evident even earlier, when he ran a successful pretzel cart at age 10. Behind the spiky hair and fla…
 
And a debate about potato salad… Welcome to our summer cookout spectacular! We talk with renowned burger historian George Motz about the history of the hamburger, and about the wide range of regional burgers across the country, many of which are unknown outside their areas. Then we get an incredible burger recipe from Chef Jehangir Mehta, inspired …
 
When the spotlight goes away… In the wake of allegations about systemic racism at Bon Appétit, people of color there were hopeful things would change. Nearly two months later, are they changing? How are Bon Appétit and its parent company, Condé Nast, dealing with this turmoil — employees speaking out, a refusal to produce videos until negotiations …
 
How the (part veggie) sausage gets made...Cara Nicoletti comes from a long line of butchers, but her grandfather didn’t want her to follow in his footsteps. It’s physical work, it requires long hours, the pay isn’t great, and the path is even tougher for women. Cara went against her grandfather’s wishes anyway and became a butcher — but she hasn’t …
 
Plus a rum expert’s summer cocktail tips...The word “plantation” has been used in food branding to conjure images of a romanticized, whitewashed American South. (Think “Plantation Mint Tea” or “Plantation Chicken.”) Food writer Osayi Endolyn, whose work inspired our 2019 episode on this topic, “When White People Say Plantation,” returns to discuss …
 
On the weight of being Black in America... Kiese Laymon has spent his whole life in conflict over eating and not eating. Over the course of his life, his weight has spiked and dipped. In his book, Heavy: An American Memoir, Kiese weaves together all these experiences. In doing so, disordered eating, anti-blackness, fat-phobia, and addiction all bub…
 
And why natural flavors are shrouded in secrecy...“Natural flavors” show up on ingredient lists for all kinds of foods. But what does that mean exactly? We get a peek into the secretive science of flavoring when we talk with Marie Wright of ADM Nutrition, who’s created more than 1,000 flavors in her 30 years as a flavor chemist. She explains how na…
 
The word "plantation" pops up a lot in the food world – Plantation Mint Tea, Plantation Chicken, Plantation Rum. But it's not a culinary term. It doesn't indicate certain spices or cooking methods. So what are white people in food who use this word trying to evoke? Inspired by a piece by food writer Osayi Endolyn, we go on a mission to find out. In…
 
"White people are comfortable anywhere," says restaurateur Andy Shallal. "In order for a black person to walk into a space, there need to be signals that say, 'You're welcome.'" In this week's show we decode those signals, which include the decor and music, the staff and other customers, and more. These codes tell you what kind of place a restauran…
 
How to judge seltzers, plus the science of carbonation... Over the past decade, seltzer has exploded. Sales have doubled, and companies like Coke and Pepsi are buying up brands and creating their own sparkling waters. So in a crowded field, with a drink that doesn't have much flavor to begin with, how do you tell which one is best? We talk with the…
 
A middle-aged dad infiltrates the brutal world of high-end restaurants… Bill Buford is a writer who specializes in throwing himself into high-pressure environments that he’s not equipped to handle. For his seminal book "Heat," he spent a few months cooking in Mario Batali’s New York restaurant kitchen, a decade before Batali’s #MeToo downfall. For …
 
The writer on food, sex, and digestive issues… 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 disease), depression (which she also has), and sex. Throughout her writing, food is a recurring character. You can often gauge where she's at in life by…
 
A 150-year-old blood feud over processed meat... When the New Jersey State Legislature tried to designate an Official State Sandwich, a fight broke out. Should it be pork roll, egg, and cheese — or Taylor ham, egg, and cheese? Thing is, pork roll and Taylor ham are the same food. New Jerseyans just can't agree on what to call it. And this debate ha…
 
Plus the art of escapism cooking... We asked for your stories about broken dishes, and you delivered. This week we wonder why we all seem to be breaking so much stuff — Dan's math says it's not just that we're home more — and hear the personal stories behind some of your most treasured items. Cartoonist Liana Finck, whose work you might have seen i…
 
"Bob's Burgers" star cures salmon in quarantine... In comedy and cooking, Eugene Mirman loves a project. He has a stand-up bit about how he bought a laminating machine to make fake signs to leave in restaurant bathrooms, next to the hand washing signs. (One example: "Do not use your cell phone ever again.") In the kitchen he cures his own salmon, m…
 
The science of crackers... Ahead of the Jewish holiday of Passover, we nerd out on matzah with help from the man who runs one of the biggest matzah factories in the world. Turns out those little holes in the matzah cracker (and other crackers like Ritz and Saltines) serve a very important purpose. Then Dan debates kosher law with a rabbi and shares…
 
The painter's recipes go up for auction... Sotheby’s is about to put a trove of Georgia O'Keeffe items up for sale. While the auction will include paintings likely to go for millions of dollars, we're interested in something less valuable, but to us, way more exciting — O'Keeffe's box of grease-stained, handwritten recipes. This week Dan goes to se…
 
Cooking and panicking in quarantine... Most weeks we plan on providing you with a nice distraction during these times, but this week, in a show recorded in Dan's basement, we're here with commiseration. For that Dan turns to two old friends. Marc Maron, comic and host of the podcast "WTF," may be an expert on panic. He's spent much of his life expe…
 
This podcast isn’t for foodies, it’s for eaters. We have a ton of fun obsessing about food to learn more about culture, science, history, and most importantly—people. In every episode of The Sporkful you’re going to learn something, feel something, and laugh. Winner of the James Beard and Webby Award for Best Food Podcast. Hosted by Dan Pashman, wh…
 
Episode 028- Imagine loving a food so much that you quit your job and make a movie about it. That's what Matt Reynolds did. Reynolds is a filmmaker from central New York. He made a documentary about the finding the best wing called The Great Chicken Wing Hunt. Here is the trailer for The Great Chicken Wing Hunt. What was once a simple regional food…
 
Episode 027- In this episode, I will let you know what I am up to food-wise and drink-wise. It's my thinking that you might be interested or inspired to try some of these things. Note: I do not receive any compensation for you clicking on any of these links. They are for your knowledge, use, and enjoyment. If you enjoy Guys and Food, it would mean …
 
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