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.



pasta

Comic Paul F. Tompkins explains how his approach to comedy mimics his mother's approach to cooking.

The humorist gets deep on ravioli – from Chef Boyardee to his grandma's recipe to "the Kenny G of ravioli." Plus Mo and Dan debate Latin grammar, and Mo tells us about a meal that almost killed him.

From getting the right amount on the fork to dealing with danglers, pasta is problematic. Dan and Nicky Meatballs are here to help.

This week on The Sporkful podcast we're celebrating the release of my new book, Eat More Better: How To Make Every Bite More Delicious, with an all-star lineup of guests!

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.

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.

Peter Sagal joins Dan to discuss growing up as a fat kid, his opinions on Chicago pizza, grilling the perfect burger, how Courtney Love turned him against melted cheese, and much more.

Slate's Julia Turner joins Dan to discuss the merits of short vs. long pastas, which shapes should be eliminated, and the best ways to get different shapes into your mouth, including the question of w

Our recent conversation with a caller about foods where composition inhibits eating caught the ear of food editor Kathryn Rem, whose article appears now in various papers. Among her gripes are "salads with hunks of lettuce

On this week's show we take a call from Wayne, who also emailed us some photos to illustrate the reason for his call. He writes: Listen- there is a problem out there and no one is addressing it. Restaurants are putting