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If cooking, hosting, guesting or eating at Thanksgiving has you stressed, The Sporkful is here to help, with assists from Mo Rocca, NY Times food editor Sam Sifton, and drinks maven Rosie Schaap.

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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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When I hunker down for a Thanksgiving day in the kitchen, the first thing I like to do is pour myself a drink.

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In this edition of Food Court we put French fries on the stand and debate the merits of different shapes and toppings. How do you rule?

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Dan meets someone as obsessed with sandwich engineering as he is. They argue about peanut butter and jelly, then Dan unveils his new sandwich---the PBB&J. Watch to find out what the extra "B" is for.

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Fed up with falling fillings and shattered shells and dreams? Dan brings in Chef Tyler Kord of No. 7 Restaurant to help him build a better hard taco.

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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.

Talia Ralph is not vegan. For years, she mocked vegan baking. Then she ate a donut that changed her life.

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In this Sporkful we take your calls! Rhonda in Memphis rants against nacho cheese, Cindy in Portland needs help reheating cinnamon rolls, and Chris and Renee in Berkeley argue about string cheese.

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As syrup flows down a pancake stack, the bottom pancake turns to mush. Build a bacon lattice Porklift to elevate the stack and imbue your bacon with syrup. It's easier than it sounds. Watch the video!

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Recently a woman celebrated her 102nd birthday by eating at White Castle. That got us thinking here at Sporkful HQ--What will we eat when we turn 102?

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Butter in coffee is so yesterday. Elite Truong experiments with putting butter into other hot beverages.

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