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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, February 10, 2014
Peter Sagal of NPR’s Wait Wait Don’t Tell Me: The Sporkful Interview
It's all fun, food, and wacky facts, when the one and only Peter Sagal of NPR's Wait Wait...Don't Tell Me! joins Dan for a wide-ranging conversation on many of the most pressing issues of the day. Peter talks about growing up as a fat kid, what he eats after a 20 mile run, his opinions on Chicago pizza, grilling the perfect burger, and spaghetti consumption techniques, among many other topics. He then channels Courtney Love for a profanity-laced tirade against melted cheese. (In fairness the profanity was Courtney Love's, not Peter's. He was just channeling. But he still agrees with her conclusion.) Also discussed: The fact that when Wait Wait producer Ian Chillag (also of NPR's How to do Everything) tried running while listening to different podcasts, his times looked like this: Wait Wait
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SF177: Restaurant Eating (w/Adam Platt)
Just in time for Valentine's Day, New York Magazine Restaurant Critic Adam Platt joins Dan to discuss the best time to eat out, where to sit, ordering strategy, the napkin collar tuck, and Adam's recent decision to shed his restaurant critic's "anonymity." Like The Sporkful on Facebook and follow us on Twitter.
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Monday, January 27, 2014
SF176: The Great Chicken Wing Hunt
Dan talks to Matt Reynolds, director and star of the new documentary comedy The Great Chicken Wing Hunt, about the search for perfection in love and wings. Watch the wings episode of Dan's new web series, You're Eating It Wrong, here.
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Ramen: Cooking Methods, Flavor Packet Usage, and The Ramen Code
There's plenty to slurp up, when Slate Food and Drink Editor L.V. Anderson joins Dan to debate ideal ramen cooking methods, broth-to-noodle-ratio, and flavor packet usage. Plus L.V. explains what curly hair can teach you about ramen while Dan lays out The Ramen Code and introduces several new techniques for ramen preparation, including one that produces multi-textured ramen in the same bowl and another that lets you make your own flavor packet. Also, Dan, L.V. and a caller from Alaska discuss the proper use of the word "vegetarian."
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Monday, January 13, 2014
SF175: Frozen Pizza
Dan talks frozen pizza with Greg Ng, The Frozen Food Master behind They discuss what you can discern from the packaging, whether more expensive brands are worth it, and how to trick out even the worst frozen pizza. Plus Greg explains why he'll never review Ellio's. Like The Sporkful on Facebook and follow us on Twitter.
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Debating Muffin Tops, Plus the Cake-ification of Muffindom
From debating the merits of muffin tops, to discussing the secrets of muffin grilling to bemoaning the cake-ification of muffins, it's all things muffindom when Dan sits down with the great Julia Turner from the Slate Culture Gabfest. Plus, a quiz on the official muffins of various U.S. states, and a caller who needs serious help reheating a leftover meatball sub.
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Monday, December 30, 2013
SF174: Eating Throughout History + Deepak Chopra on Total Pizza Awareness
Dan replays his favorite Sporkful of the year, and issues his annual year-end request for donations. (Support The Sporkful here!) What did dinosaur eggs taste like? In what shape would Jane Austen likely have had her dessert served to her? What does one of the world's leading paleontologists think of the Paleo Diet? How do you get maggots out of boiled sheep in the Gobi Dessert? How do you make ice cream on an uninhabited island in Madagascar in the summer? And how many ancient Aztecs would have had better teeth if they'd learned to eat corn by listening to The Sporkful? Dan gets answers to these questions and many more when he interviews the curators of a special food exhibit at the American Museum of Natural History. Plus, Dan calls up Deepak Chopra for some guidance on how to get m
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The Great Chicken Wing Hunt and Perfection in Food and Life
"I want to believe that there are perfect things in life. The perfect relationship, the perfect song, or the perfect day. And the perfect wing. I think it's out there." So says Matt Reynolds at the start of The Great Chicken Wing Hunt, a new documentary comedy in which he leaves his life as an American expat in Slovakia to return to his native western New York in search of the perfect Buffalo wing. Equipped with a scoresheet developed by one of the nation's top cancer researchers, Matt sets off with a motley crew of wing fanatics, Slovak filmmakers, and his Czech girlfriend Lucie, convinced that "everything you can possibly imagine existing in the world is out there, and if you look hard enough, you'll find it." But is that still his belief by the end? What constitutes the perfect Buffalo
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Monday, December 16, 2013
SF173: Hash Browns and Home Fries
Dan and Slate's L.V. Anderson debate the relative merits, ideal characteristics, and correct definitions of hash browns and home fries. Like The Sporkful on Facebook and follow us on Twitter.
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Sporkful Live at Guactacular: Guacamole Composition & Consumption
Dan talks to Lee Frank of Nachos NY, L.V. Anderson of Slate, and Chris Salgado of Chris's Awesome Guacamole about guac composition and consumption. They debate optimal chunkiness, the tomato question, proper tortilla chip dip technique, and much more. Plus Laura offers a suggestion for testing whether a guac is chunky enough, and Dan discusses his latest innovation for preventing chip breakage. This show was taped on stage at Guactacular 2013 at the Bell House in Brooklyn. See more pics from the taping below. Above photo left to right: Chris Salgado, Laura Anderson, Lee Frank and Dan Pashman.
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Monday, December 2, 2013
SF172: Airplane Food
As we head into holiday travel season, it's time to cover tips, strategies, and techniques for airplane and airport eating that at least make the experience a little less demoralizing, and occasionally actually delicious. Like The Sporkful on Facebook and follow us on Twitter. 
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Falafel Philosophy: The Shape, Consumption, and Meaning of Falafel
Katie Quinn of Now This News joins Dan to discuss falafel sandwichization, the problems with the pita, ideal accompaniments, and whether the ball really is the best shape. (Note that the falafel patty referenced in this episode is pictured on this page.) They also address key falafel questions, including:   What's the ideal diameter of a falafel ball? Should the Eater strive for bite variety or bite consistency when eating falafel, and why? If you have a regular falafel ball, spicy falafel ball, and roasted red pepper falafel ball, in what order should you eat them?   In the end, Dan and Katie have a revelation about the fundamental meaning of falafel.
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Monday, November 18, 2013
SF171: Eater X: The Sporkful Interview
Thanksgiving is the one day when we’re all competitive eaters, so for the annual Thanksgiving show, Dan sits down with Tim “Eater X” Janus, the second-ranked competitive eater in the world. Eater X discusses why competitive eating is a sport, what happens to his stomach after contests, how he taught himself to love hot dogs, the problem of cheating on the circuit, the economics of competitive eating as a job, and the importance of good dental care. Finally, he offers Eaters everywhere a Thanksgiving Day pep talk.
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Eater X: The Sporkful Interview
On Thanksgiving we're all competitive eaters, so who better to talk to than Tim "Eater X" Janus, the #2 competitive eater in the world? Yes, the annual Sporkful Thanksgiving show is here, and it's a doozy. Eater X discusses what happens to his stomach after a contest, why he thinks competitive eating is a sport, why he quit his job as a day trader, how they deal with cheaters on the tour, why most competitive eaters have day jobs (and how much money the top ones make), what it's like to pick up women when you're a competitive eater, and the importance of good dental care. Finally, Eater X offers a Thanksgiving pep talk to all the eaters out there, professional and otherwise. Happy Thanksgiving!
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Monday, November 4, 2013
Fish and Chips and a Magical Pan of Lard
Is it better to have one big piece of fish or several smaller ones? What's the ideal batter-to-fish ratio? And is even the fish better when eaten with your hands? Slate's June Thomas hails from northern England. She joins Dan at Brooklyn's Chip Shop to answer these questions, and to reminisce about the magical pan of lard that was so integral to her childhood. She also introduces Dan to mushy peas.
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