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Fed up with falling fillings and shattered shells and dream? Dan brings in Chef Tyler Kord of No. 7 Restaurant to help him build a better hard taco.

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Butter in coffee is so yesterday. Elite Truong experiments with putting butter into other hot beverages.

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As an American there are two things I love—sugar and artificial scarcity.

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The first Sporkful book, EAT MORE BETTER: How To Make Every Bite More Delicious, is out now! Click through to find excerpts.

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As an eating device, the ice cream cone is inherently flawed: leaky, drippy, poorly-proportioned to the ice cream and an ineffective vessel for toppings. Let's eat ice cream better. For the children.

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Julie Zwillich test drives a new crop of Halloween candies, including Candy Corn Starburst and Hershey Bars, Pumpkin Spice M&M's, and the Caramel Apple Milky Way.

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Make your inbox more delicious!



Get The Sporkful newsletter and you'll never miss a podcast, video, or recipe.



Our newsletter goes out every week or two. We'll never share your email address.

This week on The Sporkful podcast we're celebrating the release of my new book, Eat More Better: How To Make Every Bite More Delicious, with an all-star lineup of guests!

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Visiting a new city and facing a laundry list of restaurant recommendations? Here’s how to tell the good spots from the bad and find authentic local food.

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People love to mock art made out of food. It's an easy target. Too easy. Talia Ralph takes up a real challenge--defending it. Behold the Ground Beef Spider.

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On The Media's Brooke Gladstone calls modern bagels "a betrayal" and former congressman Anthony Weiner calls a bagel judging event "offensive.” Plus, an argument over when bagels should be toasted.

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By using a clever sandwich technique on a burger (which is a type of sandwich), a London restaurant has opened the door to a culinary wonderland, only to trip while crossing the threshold.

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