We discuss, debate and obsess over ridiculous food minutiae, in search of new and better ways to eat.

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Photo: Flickr CC / jeffreyw

Here’s My New Year’s Food Resolution — What’s Yours?

After resolving to eat more butter in 2011 and more grilled red onions in 2012, it's time for me to unveil my 2013 New Year's Food Resolution. What's yours? More


Cooking Channel’s Alie and Georgia, Food Network’s Adam Gertler, and an L.A. Field Trip (Ep 127)

  Dan and Win trade eating observations and experiences from their recent trips to Los Angeles, including Dan's first ever In-N-Out Burger, and his trip to the most pretentious coffee... More


Bagels (Ep 112)

We cover the the problem with everything bagels, to toast or not to toast, how big is too big, and the perils of bagel sandwichization. Photo: Flickr CC / stevendepolo


Behold the Chip Buddy

Part of our vision for The Sporkful has always been to create a clearinghouse for innovations in the field of eating. Some day we hope to bring all this collective... More


Joys of German Bread Engineering

On one of my first visits to Germany, I stayed with friends who asked if I wanted bread, just a little afternoon snack. I never turn down food, so naturally... More


Butter Enhancement and Delivery (Ep 83)

It's the logical conclusion of Dan and Mark's toast series: butter. Various butter modifications and delivery systems are discussed and debated, including bread, toast and lobster.     Photo: Flickr... More


Toast Pt. 2 (Ep 82)

How often is buttering both sides of your toast appropriate? What about just eating it butter-side tongueward? Dan and Mark tackle these issues and take listener suggestions for some outrageous... More


Toast Pt. 1 (Ep 81)

Dan brags about his new (used 30-year-old) toaster, then he and Mark discuss the pros and cons of thick vs. thin toast and the importance of maintaining toast strata. Next... More


Toasting In A Tiny Kitchen, With No Toaster

Next week we kick off a two-part series on toast, followed by a show on butter. Here's a great email we received recently from Erika, an American living in Paris:... More