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In this Sporkful we take your calls! Rhonda in Memphis rants against nacho cheese, Cindy in Portland needs help reheating cinnamon rolls, and Chris and Renee in Berkeley argue about string cheese.

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As syrup flows down a pancake stack, the bottom pancake turns to mush. Build a bacon lattice Porklift to elevate the stack and imbue your bacon with syrup. It's easier than it sounds. Watch the video!

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Recently a woman celebrated her 102nd birthday by eating at White Castle. That got us thinking here at Sporkful HQ--What will we eat when we turn 102?

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

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

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

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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.

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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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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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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