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pizza

The flavor chemist who created Pizza Hut Stuffed Crust Pizza and the McDonald’s McGriddle tells us how to make the perfect burger.

"I love pizza, but I really don't think I'm insane," says Scott Wiener, who limits his consumption to 15 slices per week, and has a Guinness World Record holding collection of 1,400 pizza boxes.

We visit a legendary pizzeria with a famously long line, then talk to scientists to try to figure out whether waiting to eat makes our food taste better -- or worse.

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.

We visit a legendary pizzeria with a famously long line, then talk to scientists to try to figure out whether waiting to eat makes our food taste better -- or worse.

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.

Serious Eats food science guru Kenji Lopez-Alt challenges some of Dan's eating innovations, then Sporkful listeners challenge Kenji with their own questions. Can The Sporkful stump Kenji?

How do you get an indecisive group to go to your preferred restaurant? Is pizza a type of flatbread? And if friends say your salsa’s too spicy, should you make milder salsa or get spicier friends?

By using a clever sandwich technique on a burger (which is a type of sandwich), a London restaurant has opened the door to a culinary wonderland, only to trip while crossing the threshold.

We all know that folding pizza makes it easier to get the slice into your mouth. But why exactly? An age old mathematical theorem explains the phenomenon.