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race

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

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."

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.

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.

Dan travels to Prince's Hot Chicken in Nashville, where hot chicken was invented, to explore the restaurant's complicated history with race -- from segregation to today.

The TV host's Afro-Cuban mom and Irish-Australian dad got married when interracial marriage was still illegal in much of the US. She tells us how different cultures came together on the dinner table.

When a meat-and-potatoes white girl falls in love with an Indian vegetarian, what food will be their food? And how will their families feel about their choices?