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baking

We follow one woman through a year of eating disorder recovery, as she struggles to fulfill her new year's resolution to eat without fear.

The influential chef talks about the personality differences between bakers and cooks, why he never orders restaurant specials, and what happens when a perfectionist cooks with his kids.

We explore the science of weed-infused foods with a pastry chef and Radiolab's Jad Abumrad. We’ll tell you how it tastes, how it makes us feel, and what happens when you eat too much of it.

Serious Eats food science guru Kenji Lopez-Alt challenges some of Dan's eating innovations, then Sporkful listeners challenge Kenji with their own questions. Can The Sporkful stump Kenji?

Radiolab's Jad Abumrad and I explore the new frontier of weed-infused foods with a pastry chef. We’ll tell you how it tastes, how it makes us feel, and what happens when you eat too much of it.

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.

One of Wonder Bread's first slogans was, "Untouched by human hands." But baker Amy Scherber says using hands is the key. We discuss how we got from there to here, and Amy offers a great focaccia recip