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.



immigration

How exactly does an immigrant cuisine assimilate? What compromises are made along the way? Cookbook authors Madhur Jaffrey and Priya Krishna join us to discuss.

Sporkful listeners and Dan reveal what food they resolve to eat more of in the new year -- and why. Plus we replay one of our favorite episodes of 2018.

Samin Nosrat, author of the bestselling cookbook "Salt Fat Acid Heat", joins Dan to talk about feeling like an outsider, sexism and pretentiousness in food, and the finer points of toast.

A chef working in the US as an undocumented immigrant cooks to stay connected to her home. But what happens when food isn't enough to bridge the distance?

After months of searching, we finally meet "the Donut King" and learn what happened to him. He's returned to the Cambodian community seeking redemption. But will he find it?

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.

After escaping Cambodia's "Killing Fields," Ted Ngoy built a donut empire in California. Then he lost it all, and disappeared. This week we're searching for the Donut King -- and his legacy.

When one culture's holiday becomes everyone's excuse to party, what's gained and what's lost? We go to two very unique gatherings to find out.

The Iranian-American Muslim comedian says everything is negotiable -- even religious law. Plus, the former policy advisor uses her lamb kebab to school us on campaign finance reform.

A Nigerian and a Native American chef each talk about using their cooking to spread political messages. "Food is a delicious tool," says Tunde Wey, "but it's pointing to something bigger."