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kenji lopez-alt

Last week we talked hibachi and why it's complicated. This week, we take your questions and discuss, with friends-of-the-show and cookbook authors Kenji López-Alt and Nicole Taylor.

In cooking and eating, sound is the forgotten sense. But you can tell whether you're cutting scallions correctly, or how good your chocolate is, by the sounds they make.

We explore Star Wars food with The Food Lab's Kenji Lopez-Alt, Nerdette's Greta Johnsen, and the recipe developer behind Han Solo Frozen In Carbonite Jello Mold.

Two friends call in for help settling a long-running feud, and Kenji Lopez-Alt explains the science of burgers taken to go.

A neuroscientist calls in to debate the geometry of pizza, and food science guru Kenji Lopez-Alt explains how woodworking can help us make a better bagel and cream cheese.

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.

A wife who objects to her husband's embarrassing food hacks calls in for advice, and food science guru Kenji Lopez-Alt explains the science of tomato storage.

Is it OK to claim your seat before you get your food in a busy restaurant? A listener with a dining ethics dilemma calls in for advice from Dan and Kenji Lopez-Alt of Serious Eats.

If the food at a restaurant just isn’t your taste, should you send it back? A father and daughter disagree, so Dan and Kenji Lopez-Alt of Serious Eats weigh in.

Are some foods for snacking on-the-go and others for snacking at home? A couple can't agree. Dan and Serious Eats' Kenji Lopez-Alt take their call and issue a verdict.