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If the food at a restaurant just isn’t your taste, should you send it back? A father and daughter disagree, so Dan and Kenji Lopez-Alt of Serious Eats weigh in.

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We talk with coquito masters in Harlem and a moonshiner in the Bronx to learn about the holiday drink that’s the centerpiece of a Puerto Rican Christmas celebration.

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Puerto Rico's boozy holiday drink of choice is a coconut-y spin on eggnog: coquito. Tania Lopez's recipe can be adapted for vegans and children.

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The Top Chef host talks about food memories from her childhood in India, the challenges of straddling two cultures, and the judgments people make about her body and her brains.

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Are some foods for snacking on-the-go and others for snacking at home? A couple can't agree. Dan and Serious Eats' Kenji Lopez-Alt take their call and issue a verdict.

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We follow a young truffle dealer as he hustles his way across New York City, then try to figure out why people pay so much for this funky fungus.

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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.

Amy Sedaris and Mo Rocca offer advice on dealing with family, Radiolab's Robert Krulwich tells of a lovesick turkey, and we call Butterball’s hotline for life advice.

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Food science guru Kenji Lopez-Alt shares the recipe for what he says is the absolute best way to cook a turkey. (We call this yoga position "downward facing bird.")

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Side dishes are great, but vegetarians need a large, time-consuming, centerpiece-worthy dish on Thanksgiving. Enter the Veggieducken. Watch this video to see how it's done.

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Vegetarians, this cornbread stuffing recipe from Slate's L.V. Anderson is for you.

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It is important to note that this dish does not have an anchovy flavor. Indeed, there is no reason ever to tell anyone who eats this dish that there are anchovies in it.

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