Disordered eating, anti-Blackness, and addiction all bubble together in Kiese Laymon’s new memoir, Heavy. "Food to me is a paradoxical way to get into all of the mess of what we are,” he says.
What are “natural flavors” and why are they shrouded in secrecy? Why doesn’t lemon-flavored seltzer contain lemon juice? A flavor chemist explains it all.
When a photo of the editor-in-chief in brownface surfaced, that was just the beginning of turmoil at the magazine and YouTube channel.
When you walk into a restaurant, you’re bombarded with signals that tell you what kind of place it is. But what happens when those signals bring certain people in, and keep others out?
What are people who use the word "plantation" in names of dishes like Plantation Chicken and Plantation Rice trying to evoke? And what does the answer say about whiteness in America?
Seltzer is exploding. But with a drink that doesn't have much flavor to begin with, how can you tell which one is best? We investigate, and nerd out on the science of carbonation.
As a middle-aged dad, writer Bill Buford moved his family to France to see if he could cut it as a chef in a high end restaurant. He learned that the French love rules — and so does he.
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