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We feast on Philly's most iconic foods, then bring samples to a scientist to find out what makes greasy treats like cheesesteak and scrapple so irresistible.

I run around Philly eating the city's most iconic foods, then bring samples to a scientist at the Monell Chemical Senses Center to learn why greasy treats like scrapple and cheesesteak are so good.

The first Sporkful book, EAT MORE BETTER: How To Make Every Bite More Delicious, is out now! Click through to find excerpts.

Sutter Home's Build a Better Burger Contest is underway, and they've analyzed early entries to compile a list of top burger trends. Some are obvious (spoiler alert--bacon makes the cut) but others are

This week on Slate's Table to Farm podcast, Dan and co-host Laura Anderson talk to Niman Ranch founder Bill Niman, who explains why pigs are his favorite animals in the barnyard.

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In Sporkful 147, Dan heads to Rockefeller Center to talk to people about Christmas dinner strategies and preferences. Plus a couple calls in for help settling a dispute over the correct way to drink w

Dan talks to chefs and eaters at the Second Annual Brooklyn Grilled Sandwich Smackdown about what constitutes a grilled sandwich, the ethics of picking pieces of stray pork off a public serving tray w