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.

The Iranian-American Muslim comedian says everything is negotiable -- even religious law. Plus, the former policy advisor uses her lamb kebab to school us on campaign finance reform.

Mimi Sheraton has seen it all in her 92 years. Now the legendary food critic is offering advice on food and life in our new spinoff podcast, Ask Mimi!

We follow a firefighter who moonlights as an upscale chef as he attempts to get lunch on the table at the firehouse on time. But can he get his crew mates to eat kale?

A Nigerian and a Native American chef each talk about using their cooking to spread political messages. "Food is a delicious tool," says Tunde Wey, "but it's pointing to something bigger."

British-born TV writer June Thomas shares childhood memories of fish, chips, and a magical pan of lard, and shares strategies for eating in front of the TV, which she does A LOT.

We follow one woman through a year of eating disorder recovery, as she struggles to fulfill her new year's resolution to eat without fear.

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.

Fifty years after the panic about "Chinese Restaurant Syndrome" began, we explore how faulty science and perceptions of race and class contributed to the making of a food myth that persists today.

Richard Blais started his culinary career "hiding" in the kitchen at McDonald's. Now he's a regular on cooking TV shows. But he had to relearn everything he knew about cooking to make it on TV.

Sporkful listeners and Dan reveal what food they resolve to eat more of in the new year -- and why. Plus we replay one of our favorite shows from 2017.

We explore Star Wars food with The Food Lab's Kenji Lopez-Alt, Nerdette's Greta Johnsen, and the recipe developer behind Han Solo Frozen In Carbonite Jello Mold.

We talk to three inventors who've sacrificed everything -- from their life savings to their gall bladders -- in pursuit of their dream of changing the way we eat and drink.