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Dan talks to a third generation peanut man to find out the best way to crack open a peanut, and debates the ideal popcorn-to-peanut ratio in a box of Cracker Jack with a former Shea Stadium food vendor.

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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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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 passing of 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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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 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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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.

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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Think broccoli is boring? Tyler Kord makes a broccoli sub, double-decker broccoli tacos, and fried broccoli, and they're all amazing. He and Dan discuss the magic of broccoli, a thing called The Brocco-Leg, and more.

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I brought Maron a couple of hamentaschen, one of which my wife had made (and deemed a bad batch) and one of which I didn't cook. Listen to his priceless reaction.

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Dan sits down with the man behind "Eat It," "Fat," "My Balogna," "I Love Rocky Road," and so many other classic food-related parody songs. This is a special one, Eaters.

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