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cheese

We feast on Philly's most iconic foods, then bring samples to a scientist to find out what makes greasy treats like cheesesteak and scrapple so irresistible.

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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?

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Adam and Jonathan in L.A. call in to debate a dystopian future with only one cheese, and Erica in Illinois asks when a grilled cheese has so many fillings, it's no longer a grilled cheese.

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I like my egg and cheese sandwiches with the eggs scrambled. But when you make scrambled eggs the traditional way, they all fall out of the sandwich. Here's how to make the perfect scrambled (and grilled) egg and cheese sandwich.

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I run around Philly eating the city's most iconic foods, then bring samples to a scientist at the Monell Chemical Senses Center to learn why greasy treats like scrapple and cheesesteak are so good.

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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.

The Two Man Gentlemen Band performs "Pork Chops" and "Fancy Beer" and shares tips for eating while driving a tour van. Plus the host of Food Is The New Rock on the intersection of food and music.

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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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My friend Laurie challenged me to make five appetizers from a one-pound block of cheddar cheese in the latest installment of Good to Know. Spoiler alert: Mac and Cheese Pops. Watch!

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"Rev" David Ciancio of Burger Conquest joins Dan for one of the more passionate burger conversations you'll ever hear. They cover burger-to-bun ratios, perfect patty formation, cheese on the bottom, a

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