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pretzels

Behind the spiky hair and donkey sauce is a savvy businessman who's been obsessed with finding success in the world of food ever since he was a kid.

Dan and guest Eric Zorn of the Chicago Tribune cover most over- and underrated options. You'll be shocked by where Dan places the sandwich. Plus, a caller offers useful advice on navigating restaurant

Find out how to un-degrade the eating experience that comes with a coach ticket, including drinks, snack, food, technique and airport eating.

Around this time of year, we like to look back at our favorite episodes. Next week you'll find out Dan's favorite episode from 2011. This week, we revisit Mark's favorite topic of the year, snack mix. Aesthetics, physics, engineering and

This episode is chock full of strategies for making your way in one of the world's most barren food wastelands. We cover both the airport and airplane, short domestic flights and long haul international flights, snacks, entrees, and more. We'll

Make your inbox more delicious!



Get The Sporkful newsletter and you'll never miss a podcast, video, or recipe.



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From the vastly superior hot, soft pretzel to the less exciting -- but still worthwhile -- hard, bagged pretzel, we discuss it all, including stuffed, sugared, covered and condimented varieties.