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The Sporkful
The Sporkful is an award-winning podcast and blog about eating, where we discuss, debate, and obsess over the most ridiculous food-related minutiae, always seeking new and better ways to eat. Hosted by Dan Pashman and Mark Garrison, former co-workers at NPR, The Sporkful encourages everyone to eat more, eat better, and "EAT MORE BETTER!"
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Monday, December 8, 2014
Skip the Fruitcake - Give a Food Experience
I don't want to go overboard with promoting my really awesome book—though you should definitely get it—and instead I'd like to use this opportunity to promote other people's great work and help you with your holiday shopping in the process. And as you may know, studies have shown that people derive more lasting happiness from life experiences than material possessions, so I urge you to stay away from superfluous kitchen gadgets. Instead, give the Eater in your life one of these great experiences… League of Kitchens Give the gift of an “ethnic” cooking class with an immigrant home cook in her own home. Come for the learning, stay for the post-class feast!   Scott’s Pizza Tours You think you love pizza? You’ve got nothing on Scott Wiener, whose passion for this culinary
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Sunday, November 30, 2014
Marc Maron's Drug of Choice Is Sausage Gravy And Biscuits
Dan and WTF host Marc Maron have been arguing about eating for over a decade. This week they revisit old feuds and start news ones, sparring over temperature contrast in sandwiches, the merits of melon balls, and whether the high from sausage gravy is worth the food shame-induced crash. Plus Dan recaps his own Thanksgiving anxieties.
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Saturday, November 22, 2014
Amy Sedaris on Holiday Entertaining and Radiolab's Robert Krulwich on Holiday Eating
Amy Sedaris offers advice on dealing with family who are drunk or confrontational at the holidays. Plus, Radiolab's Robert Krulwich on the time a turkey fell in love with his wife. Amy Sedaris says she loves a family fight at the holidays and tells us how to deal with guests who are drunk and/or confrontational. Plus Radiolab's Robert Krulwich on the time a turkey fell in love with his wife.
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Sunday, November 16, 2014
Why A Turkey Is Like A Tube Of Toothpaste
Dan talks with Serious Eats' Kenji Lopez-Alt about the science of turkey cookery and gets a vegetarian perspective on Thanksgiving from Slate's L.V. Anderson. Plus, On The Media's Brooke Gladstone shows Dan how to make her favorite holiday dessert -- to disastrous effect.
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Sunday, November 9, 2014
How To Win Thanksgiving
Mo Rocca explains how to avoid feeling bad when you don't cook on Thanksgiving and how to deal with family strife. New York Times food editor Sam Sifton tells us how to class up your holiday table and reveals the one thing he considers a grievous Thanksgiving insult. Plus Sam's colleague Rosie Schaap shows us what to drink when you're spending a fall day in the kitchen.
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How To Win Thanksgiving (HINT: Nicer napkins, fewer nuts)
Mo Rocca explains how to avoid feeling bad when you don't cook on Thanksgiving and how to deal with family strife. New York Times food editor Sam Sifton tells us how to class up your holiday table and reveals the one thing he considers a grievous Thanksgiving insult. Plus Sam's colleague Rosie Schaap shows us what to drink when you're spending a fall day in the kitchen.
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Sunday, October 26, 2014
String Cheese and Cinnamon Buns
We're taking your calls! Rhonda in Memphis rants against nacho cheese, Cindy in Portland needs help reheating cinnamon rolls, and Chris and Renee in Berkeley can't agree on whether it's okay to eat string cheese without peeling it into strings. Subscribe to The Sporkful in iTunes
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Saturday, October 11, 2014
Rachel Maddow, Radiolab's Robert Krulwich and Slate's Julia Turner: Eat More Better Book Release Spectacular!
We celebrate the release of Dan's new book, Eat More Better, by talking to MSNBC’s Rachel Maddow about cocktail philosophy and Radiolab’s Robert Krulwich about sandwich science. Plus, Julia Turner of the Slate Culture Gabfest designates certain pasta shapes for elimination.
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Wednesday, October 8, 2014
Anthony Weiner Takes Bagels Seriously
Anthony Weiner was recently selected to be a judge in a bagel-tasting contest. Little did the organizers realize how seriously the former congressman would take his duties. To hear the full episode, visit The Sporkful. 
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Sunday, October 5, 2014
Bagels
What do former congressman Anthony Weiner and On the Media host Brooke Gladstone have in common? They're both really passionate about bagels. When BuzzFeed assembled a team of judges to pick the best bagel in New York, Weiner went apoplectic when he heard the bagels might be sliced into bite-sized morsels before facing scrutiny. "I'm leaving. That's offensive to my sensibilities!" he cried. "You don't eat a bagel in little bits." (Weiner prevailed on the organizers. He stayed.) In fairness, the congressman wasn't just grandstanding. He worked at a bagel shop in Brooklyn before getting into politics. In this week's episode of The Sporkful, he lays out some pretty good reasons why you need to see a bagel whole to evaluate it. (In short, it's all about the boiling.) And he's not the only on
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Bagels with Brooke Gladstone and Anthony Weiner
On The Media's Brooke Gladstone calls modern fluffy bagels "a betrayal." Anthony Weiner calls BuzzFeed's bagel judging event "offensive.” What's the right way to do bagels?
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Sunday, September 21, 2014
Mo Rocca on Ravioli
"They were really big." That's humorist and Cooking Channel host Mo Rocca's defining memory of his grandmother's perfect ravioli -- they were 2 1/2 inches by 2 1/2 inches, to be exact -- which he shares with Dan on the latest episode of The Sporkful. "They were big panes of dough," he adds. "She could have worked in a glass shop." Perhaps in the spirit of grandma Rocca's ravioli, Mo and Dan don't shy away from the big issues, like Chef Boyardee, round vs. square, plural and singular vocabulary (ravioli vs. raviolo), trim-to-pouch ratios, and the anxiety of the unsealed raviolo (yep, that's one single square or circle). Plus, Mo calls his relationship with ravioli a "Madonna-whore sort of thing," identifies the variety that he calls "the Kenny G of ravioli," and relays a ravioli-relate
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Wednesday, September 10, 2014
This Is The Sound Of Good Chocolate
Madre Chocolate's Nat Bletter, PhD, explains that you can tell a chocolate's quality by the sound it makes when you break it. Listen for examples of good vs. bad chocolate bars here. And enjoy the full episode at The Sporkful. Subscribe to The Sporkful podcast in iTunes.  
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Monday, September 8, 2014
Wine Chocolate Math Science
Most of us know what chocolate tastes like. But have you ever paid attention to what it sounds like? Listen carefully and it will tell you its secrets. In this episode of The Sporkful, Madre Chocolate's Nat Bletter, PhD, explains that you can tell a chocolate's quality by the sound it makes when you break it. A crisp snap means the chocolate is well tempered, so it retains its glossy finish and won't melt on your fingers as easily. If, upon breaking, the chocolate sounds meek and sad, it's probably poorly-tempered. That means it's less durable and likely to accumulate that unattractive white dust on its exterior. Listen to this week's show and you'll actually hear the difference. Nat also delineates three types of chocolate eaters: melters (who let it melt in their mouths), chompers (who
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Monday, August 25, 2014
Hot Sauce with 11-Year-Old Nathaniel Goodyear
Dan Pashman is not the biggest fan of hot sauce. He doesn't think the eating experience should include pain. He says salsa is over-rated and Tabasco has too much vinegar. And he's ten years late to the whole sriracha party. He's kind of a caliente wimp. Nathaniel Goodyear, founding president of The Sporkful Junior Eaters Society. Enter hot sauce enthusiast Nathaniel Goodyear, who believes Dan has the potential to love spice as much as he does. The 11-year-old founding president of The Sporkful Junior Eaters Society volunteered to serve as Dan's hot sauce personal trainer, increasing Dan's endurance and whipping him into shape as they work their way from the mild stuff to sauce labeled "XXX." How much hot sauce is too much hot sauce? The pair sat down in Nathaniel’s kitchen to p
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