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.



bbq

During the week Devin Pickard is the pitmaster at his family's BBQ restaurant in Centerville, Tennessee. But on Sundays he trades the pit for the pulpit at the local church where he preaches.

Live on stage from Chicago! We debate your questions about summer BBQ etiquette with Brendan and Rico from The Dinner Party Download and Greta and Tricia from the Nerdette podcast.

The comic discusses food shame and whether the high from eating sausage gravy is worth the sadness that follows.

Corn on the cob gets stuck in your teeth, it's hard to season evenly and without mess, and its remains are ugly. Watch this video to learn why corn OFF the cob is better.

Comedian Marc Maron and I debate everything from temperature contrast in breakfast sandwiches to the efficacy of melon balls. Plus Maron on food shame and a recap my own Thanksgiving turkey anxiety.

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.

What's the best ratio of burger or dog to bun? What's the best shape of watermelon? And what's the ideal serving temperature of each? We cover this and more when we pair two summer staples for your li

Matt in Wilmington, Delaware, shares this: Hey Guys, Great shows lately, especially with the online German food coverage. I just wanted to share my personal view from my laptop image...I had some baby back ribs left over from the other day

One-sided came up in our recent BLT episode as a possible toasting technique especially suited for BLT deployment. One sided toast can be made using a broiler, a tool I used before I had a toaster.