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We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman of Cooking Channel's You're Eating It Wrong and the book Eat More Better. A Stitcher Production.
Mark Garrison and Dan Pashman of The Sporkful podcast try out weird and wonderful new ways to prepare food.
Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?
Table to Farm, featuring Slate's L.V. Anderson and The Sporkful's Dan Pashman, reverse engineers the food chain, exploring the origins of what we buy, cook, and eat.
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 ...
For the last three years, Dan has been on a quest to invent a new pasta shape, actually get it made, and actually sell it. And things have not gone as planned. Starting this Monday, March 1, we’re telling the story of this quest in a five-part series.// Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when …
Bowls of this cereal grain have been sustaining humans for tens of thousands of years. Anney and Lauren explore the sweet/savory science and history of oatmeal. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
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 to be the senior supervising producer, to settle this debate once and for all. Along the way we visit a v…
These crisp-coated, bite-sized bits of processed chicken changed the way the chicken industry works. Anney and Lauren dip into the history and culture of the chicken nugget. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
Turning liquid cream into this delicate foam requires only a little work – but a lot of science. Anney and Lauren dig into the history and structure of whipped cream, including how it came to be sold in pressurized cans. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
It’s not for foodies, it’s for lovers… 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 hundreds of you responded. This week, we listen in on two blind Zoom dates that resulted from our extremely unscientific matchmaking. Is The Sporkful enough of a sp…
Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! In this classic episode, Anney and Lauren break down the problematic yet delicious history of brunch. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com…
In the New Orleans tradition, these melt-in-your-mouth pecan confections welcome tourists to the French Quarter – and related treats delight in other corners of the world. Anney and Lauren stir up the history and culture of pralines. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com…
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Kumail Nanjiani and Emily V. Gordon Eat Differently Now
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Cauliflower rice biryani anyone?… When Kumail Nanjiani was cast as a Marvel superhero, he decided to transform his body. Gone was the guy who played a schlubby coder on Silicon Valley — Kumail got jacked. To many of his fans, and to anyone who heard him wax poetic about his favorite foods on The Sporkful four years ago, this change was shocking. Bu…
These sweet fruits can be shockingly astringent before they’re ripe – and they owe all kinds of amazing properties to that astringency. Anney and Lauren dig into the not at all cut-and-dried science and history of persimmons. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
This melty, seasoned cheese dip is best known for having physical properties that do not belong to cheese. Anney and Lauren flow with the science and history of chile con queso. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
This spice is the most expensive in the world because it’s made from one small part of flowers that bloom only once a year. Anney and Lauren follow the threads of the science and history of saffron. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
Plus, a surprising new update… Do you drink a Guinness on St. Patrick's Day, even though you're not Irish? Do you eat chips and salsa on Cinco de Mayo, even though you're not Mexican? Here at Sporkful HQ, we sure do. When one culture's holiday becomes everyone's excuse to party, what's gained and what's lost? And how does it feel when it's your hol…
This comforting dish is a lot more than just rice with stuff – it’s been called the history of Spain in a pan. Anney and Lauren dig into the rich story behind paella. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
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Men Have Eating Disorders, Too. Why Don’t They Seek Help?
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Three personal stories about an overlooked problem…Public discussions about eating disorders tend to focus on women, and in the past, so have our episodes on the subject. But millions of men also struggle with some form of disordered eating, though they’re far less likely to be diagnosed or to seek treatment. Today we hear stories from three men—in…
These half-moon legumes go by many names and spark many strong opinions. Anney and Lauren explore the science and history of the lima bean/butterbean. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
Sufganiyot, pączki, Berliners, bismarcks, or jambusters: Whatever you call 'em, we love jelly doughnuts. Anney and Lauren explore how this treat became a part of holidays around the world. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
And why hunger in America became partisan… When Julián Castro sought the Democratic nomination for president in 2020, he made hunger one of his key campaign issues. The former HUD secretary and San Antonio mayor joins us to discuss food policy, the power and limitations of boycotts, and what he thinks will be different under President Biden. But fi…
This breakfast protein isn’t well known outside of the Mid-Atlantic, but not for a lack of enthusiastic press. Anney and Lauren dig into the history, culture, and poetry of scrapple. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
These potato-based snack chips are wonders of structural science. Anney and Lauren explore the history and mathematics behind Pringles. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
The laws of gastrophysics at work… How do background music, the shape of a spoon, and your DNA affect your taste? These are just a few of the questions that psychologist Charles Spence looks at in his research in the emerging field of gastrophysics. This week, we talk with Charles about the hidden factors that influence our eating experience. Then,…
This sweet wine is made from grapes frozen on the vine to produce concentrated flavors. Anney and Lauren explore the decidedly cool science and history of ice wine. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
This warm-flavored herb has been highly regarded as a seasoning and a medicine throughout the ages. Anney and Lauren explore the history, culture, and science of sage. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
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This Food Stylist Is Bringing More Compassion To The Kitchen
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And the importance of representation in food photography… Elle Simone Scott once said that a food stylist’s job is to tell the story of the food — and in her work on shows for Bravo, Food Network, and America’s Test Kitchen, she’s gone to great lengths to do just that. Combing through boxes of cereal for the best-looking cornflakes? Check. Throwing…
This bread is definitely made from cornmeal, but what else goes in (or definitely doesn’t go in) is a matter of some opinion. Anney and Lauren dig into the history and culture of cornbread. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
This seasoning paste (and soup ingredient) owes its complex flavors to a double fermentation of grains and legumes. Anney and Lauren dip into the history and science of miso. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
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Fictional Foods: The Chronicles of Narnia
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This series of fantasy stories is about adventure, friendship, loyalty, faith – and food. Anney and Lauren go further up and further into the fantastical fruits and humble feasts of C.S. Lewis’s ‘The Chronicles of Narnia’. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
Toasting can be an art, an honor, or an excuse to drink a lot. In this classic episode, Anney and Lauren explore the culture of clinking glasses (or not!), from ancient toasting traditions to how people do it around the world today. Hear hear! Learn more about your ad-choices at https://www.iheartpodcastnetwork.com…
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 2021? All is revealed in this annual tradition. Plus we replay one of our favorite episodes of the year… Earlier this year (before Covid), Sotheby’s put a trove of Georgia O'Keeffe items up for sale. It included document…
"Quiche, the simple baked custard that took the '70s by storm, has a winding history -- involving some weird gender issues. In this classic episode, Anney and Lauren serve forth the ins and outs of quiche." Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
These fruits prove that being bitter and oily doesn’t mean you can’t be popular. Anney and Lauren pit their wits against the science and history of olives. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
The adventure continues! We turn again to our inboxes to share your stories, from a persevering pineapple and a beef with Ginger Beef to sweet maple syrup memories and one spicy Princess Stew. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
Our gift recommendations…Fruitcake has long been the butt of jokes, an inedible brick that people receive around Christmas, don’t eat, then regift the next year. But it’s also been a beloved baked good for generations. And one of the most famous is Jane Parker Fruit Cake. Jane Parker was the private label brand of supermarket chain A&P. But when A&…
A treatment including curing, smoking, and seasoning turns tough beef brisket into this delectable deli meat. Anney and Lauren dig into the history and science behind pastrami. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
This brand of shelf-stable soups (and other foods) is an American staple, replete with nostalgia, sodium, and labor disputes. Anney and Lauren tap into the history and culture behind the Campbell Soup Company and their products. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com…
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Two Books For The Food Science Nerd In Your Life
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Do roses really smell like poo-poo-oo?... From tortilla chips to tree bark, from fancy cheese to toe cheese, there’s a world of smells all around us that tell us a lot about food, drink, and everything else. So says legendary food scientist Harold McGee in his new book, Nose Dive: A Field Guide to the World’s Smells. Harold joins us to explain the …
This large citrus fruit features tasty tart and bitter flavors – but watch out, because it doesn’t mix with some medications. Anney and Lauren explore the history and science of grapefruit. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
Why do we shape gingerbread cookies into people and houses? Why is it generally considered a winter treat? In this classic episode, Anney and Lauren tackle gingerbread (in all its formats) head first. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comBy iHeartRadio
