close_menu
Latest News

Podcasts

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!"

Sunday, November 9, 2014

  • 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.

Sunday, October 26, 2014

  • Calls: Is It Wrong To Eat String Cheese Without Peeling It Into Strings?
    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. We take your calls!
  • 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

Saturday, October 11, 2014

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. 

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
  • 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?

Sunday, September 21, 2014

  • Mo Rocca Likes Big Ravioli, And He Cannot Lie
    Humorist and Cooking Channel host Mo Rocca joins Dan to talk about his grandma, debate whether square or round ravioli is better, and tell us which variety is the Kenny G of ravioli.
  • 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

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.  

Monday, September 8, 2014

  • Listen To Your Chocolate--It Can Tell You How Good It Is
    Dan learns what listening to chocolate can tell you about it, how our brains play tricks on our tongues, and why charging more for wine can make it taste better. 
  • What Great Chocolate Sounds Like
    Dan learns what listening to chocolate can tell you about it, how our brains play tricks on our tongues, and why charging more for wine can make it taste better. 
  • 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

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

Tuesday, August 19, 2014

  • Building Better S’mores, Inside Out Or In Pie Form
    S'mores combine wonderful flavors and textures in a format that's structurally problematic. Graham crackers splinter upon bite impact, resulting in a s'more experience I'd like to have s'less. In my You're Eating It Wrong lab, I recreate an authentic campfire experience and experiment with new and better ways to make s'mores, with help from Keavy Blueher of Kumquat Cupcakery and Allison Kave of First Prize Pies. (They're also the duo behind Brooklyn's forthcoming dessert and craft cocktail bar, Butter & Scotch.)   Recipe: S'mores Pie Allison was nice enough to share the recipe for her s'mores pie, which is in her cookbook and featured in this video. Here it is, with her introduction: The first time I experimented with this recipe, I used a very dark, bittersweet chocolate (as a rul
close_menu
Latest News