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In cooking and eating, sound is the forgotten sense. But you can tell whether you're cutting scallions correctly, or how good your chocolate is, by the sounds they make.

Is there really a difference between cheap and expensive vodkas? We go on a mission to learn how super premium vodka is made and marketed. Then we make our own, to see how it measures up.

Comic Paul F. Tompkins explains how his approach to comedy mimics his mother's approach to cooking.

When one culture's holiday becomes everyone's excuse to party, what's gained and what's lost? We go to two very unique gatherings to find out.

The leader of the farm-to-table movement loves Cracker Jacks, hates questions about GMO's, and says no one invites him to dinner. Are his followers missing his message?

A married couple calls in for advice about the ethics of free ice cream samples, and Cooks Illustrated's Dan Souza reveals the artisanal ice cream industry's biggest secret.

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.