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In honor of the men and women in uniform spending Thanksgiving far from their families, we bring you stories of their meals on the front lines -- from fishing with grenades in WWII to an unforgettable

Mimi Sheraton discusses the etiquette of free food samples and offers NPR host Ophira Eisenberg advice for dealing with her picky eater husband. Plus, Mimi's final words of wisdom for living and eatin

Emily and Patrick have to learn to work together, if they're going to be together for the long haul. They get advice from Dan and food writer Nicole Taylor, who returns to ride shotgun.

In this special bonus episode, Dan talks to a dairy farmer about why cows wear fit bits and the best way to drink a glass of milk.

Cincinnati chili does not get a lot of love around the US. But this midwestern specialty has roots that span centuries and continents. Plus, an unlikely love story between a chef and a city.

Mimi Sheraton discusses sex and marriage, including the two times she eloped. Plus, pastry chef Jacques Torres debates the merits of frozen Milky Way bars.

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.

Sam Kass shares stories of his time as the Obama family’s chef -- cooking on Air Force One, smuggling special ingredients in to the White House, and creating a dish that came to be known as 'lucky p

What judgments do we make about a restaurant's food based on how the people working there look?

In part two of our special series Ask Mimi, legendary food critic Mimi Sheraton discusses being a working mother, eating alone, and mac and cheese. Plus Brendan Francis Newnam argues against brunch.

Dan sets out on a mission in which he attempts to take three actions to alleviate his food guilt: compost, spice up his leftovers, and figure out what expiration dates actually mean.

Samin Nosrat, author of the bestselling cookbook "Salt Fat Acid Heat", joins Dan to talk about feeling like an outsider, sexism and pretentiousness in food, and the finer points of toast.