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.



pizza

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.

More

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.

More

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?

More

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?

More

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.

More

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.

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.

More

In honor of the late Carol Grimaldi we're replaying this classic Sporkful, which covers slice folding technique, the art of using a coal oven, and what Mrs. Grimaldi taught her husband about pizza.

More

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.

More

Junior Eaters Elsie and Clara review some techniques introduced in my new web series, You're Eating It Wrong.

More