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Before Aleppo became famous for fighting, it was famous for food. This week we go on a quest to find out whether a beloved sandwich shop has survived the Syrian Civil War.

I often get emails from listeners traveling to New York who want restaurant recommendations. So now here they are, in one handy place!

The comedy icon discusses the role food can play in comedy and drama. Plus, he tells us why learning a new part is like eating spaghetti and meatballs.

Dan travels to Prince's Hot Chicken in Nashville, where hot chicken was invented, to explore the restaurant's complicated history with race -- from segregation to today.

Two friends call in for help settling a long-running feud, and Kenji Lopez-Alt explains the science of burgers taken to go.

During the week Devin Pickard is the pitmaster at his family's BBQ restaurant in Centerville, Tennessee. But on Sundays he trades the pit for the pulpit at the local church where he preaches.

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.

Behind the spiky hair and donkey sauce is a savvy businessman who's been obsessed with finding success in the world of food ever since he was a kid.

While Cuban-Americans in Miami enjoy the dishes their grandparents grew up with, food shortages in Cuba have forced the cuisine there to change. So what defines Cuban food today?

A neuroscientist calls in to debate the geometry of pizza, and food science guru Kenji Lopez-Alt explains how woodworking can help us make a better bagel and cream cheese.

The longtime Reading Rainbow host and Star Trek star talks about the power of food memories and the art of PB&J. Plus he performs dramatic readings of recipes.

As a struggling young actor, Ty Burrell pretended to be a guest at hotels to get the free breakfast buffet. Now he fights the urge to pocket food at the Emmys.