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We look at the skill it takes to be a great hibachi chef, and what happens when the performance becomes problematic.

We follow barbecue from West Africa to the American South to the south side of Chicago, with help from culinary historian Michael Twitty and a pitmaster in Chicago.

When the TV chef started her food career, she turned her back on the food she grew up with. Her journey back includes false starts, U-turns, and a mail truck full of sandwiches.

What judgments do we make about a restaurant's food based on how the people working there look?

Two friends disagree about whether it's OK to keep shopping after getting in the check-out line, and cookbook author Nicole Taylor tells us about some unsolicited advice she received about working in

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.

The two comics are old friends, but how well do they really know each other's eating quirks? Plus, Dan reveals what comedians have taught him about food.

When comedian Hari Kondabolu isn't delivering incisive jokes about politics and identity, he's dreaming of being locked inside a magical bakery. Plus, Hari tells us why you shouldn't ask him about Ind

A couple calls in for advice about food tensions in their intercultural relationship, and New Yorker food writer Helen Rosner tells us why all relationships are "inter-everything."

Fifty years after the panic about "Chinese Restaurant Syndrome" began, we explore how faulty science and perceptions of race and class contributed to the making of a food myth that persists today.