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Side dishes are great, but vegetarians need a large, time-consuming, centerpiece-worthy dish on Thanksgiving. Enter the Veggieducken. Watch this video to see how it's done.

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Dan meets someone as obsessed with sandwich engineering as he is. They argue about peanut butter and jelly, then Dan unveils his new sandwich---the PBB&J. Watch to find out what the extra "B" is for.

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Fed up with falling fillings and shattered shells and dreams? Dan brings in Chef Tyler Kord of No. 7 Restaurant to help him build a better hard taco.

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As an eating device, the ice cream cone is inherently flawed: leaky, drippy, poorly-proportioned to the ice cream and an ineffective vessel for toppings. Let's eat ice cream better. For the children.

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The humorist and Cooking Channel host joins Dan to talk about his grandma, debate whether square or round ravioli is better, and tell us which variety is the Kenny G of ravioli.

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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.

Like society, nacho consumption can get messy. With help from Thomas Farley (a.k.a. Mr. Manners), I present three rules of nacho etiquette and a technique that’ll help us all eat in harmony.

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Graham crackers splinter upon bite impact, resulting in a s'more experience I'd like to have s'less. So with help from some friends, I recreated a campfire in my lab to experiment with improvements.

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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.

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Melon balls look nice, but they roll all over the plate. Squares and rectangles are fine but boring. By employing the same spiral cut technology used for Easter hams, we can eat watermelon better.

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