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Stuck with bad hot dog buns? Plagued by overcondimentation? There's a better way. Watch the latest installment of You're Eating It Wrong.

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Dan talks to the flavor chemist who invented Pizza Hut Stuffed Crust Pizza and McDonald's McGriddles about how he made them, how he eats them, and whether he's sorry.

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We're pleased to announce that on October 14, Simon & Schuster will publish Eat More Better: How to Make Every Bite More Delicious!

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I talk to a third generation peanut man to find out the best way to crack open a peanut and debate popcorn-to-peanut ratios in a box of Cracker Jack with a former Shea Stadium food vendor.

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Effective picnicking isn't as easy as it looks in the Williams Sonoma catalog, but The Toothpicnic technique will be your friend from steak to cake.

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Dan talks with the woman who introduced Belgian waffles to America 50 years ago, and a man carrying on her legacy.

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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.

Singer/songwriter Kelis (of "Milkshake" fame) is also a trained chef whose new album is called "Food." She joins Dan to explain why, if she were a kitchen implement, she'd be a cast iron skillet.

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In honor of the late Carol Grimaldi we're replaying this classic Sporkful, which covers slice folding technique, the art of using a coal oven, and what Mrs. Grimaldi taught her husband about pizza.

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Dan talks to a Southern Baptist matzoh expert about the science of matzoh and a rabbi about the religion of it. If you like crackers, this episode is for you!

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When I traveled to the Manischewitz factory in New Jersey, they told me how the women in their test kitchen make matzoh brei.

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I've been carrying a jar of duck fat around for about the past year, and I finally put it to use.

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