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chinese food

Why are foods from European countries accepted as American faster than foods from other parts of the world?

We discuss tradition and the Wheel Of Infinite Thanksgiving Anxiety with legendary food writer Mimi Sheraton, Milk Street's Christopher Kimball, and cookbook author Kian Lam Kho.

Sporkful listeners and Dan reveal what they resolve to eat more of in the new year. Plus we replay one of our weirdest, favoritest shows from 2016.

Chef Charles Phan shows us the right way to eat Vietnamese pho. Then we take a deep dive into the science of soup slurping with a researcher who studies the mechanics of eating.

Writer (and iconoclast) Jiayang Fan argues that dumplings are overrated. Can a group of architects improve the design of Lunar New Year’s beloved comfort food?

I try chicken feet and a dessert soup called tang yuan with some passionate eaters who are defying stereotypes of Asian-Americans.