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.
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.
© 2009-2020 The Sporkful. All rights reserved.
The Sporkful and Eat More Better are registered trademarks of Dan Pashman.
Sporkful logo by Lori Hoffman and Eric Meller
Site by Celis Design