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sandwiches

Is a hot dog a sandwich? What about a burrito? This timeless debate turned especially heated when John Hodgman called in to WNYC to argue with me about it.

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Think broccoli is boring? Tyler Kord makes a broccoli sub, double-decker broccoli tacos, and fried broccoli, and they're all amazing. He and Dan discuss the magic of broccoli, a thing called The Brocco-Leg, and more.

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Dan sits down with the man behind "Eat It," "Fat," "My Balogna," "I Love Rocky Road," and so many other classic food-related parody songs. This is a special one, Eaters.

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Falafel sandwiches are great in theory but problematic in practice. They have too many bites without falafel, and a pita is a poor sandwich base. Chef Einat Admony of Taim Falafel and I find a better way.

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Julia Turner of Slate's Culture Gabfest joins Dan to discuss certain muffin trends and take a quiz on U.S. states' official muffins. Plus secrets of muffin grilling and a caller who needs serious help reheating a leftover meatball sub.

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Make your inbox more delicious!



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In the first ever Sporkful with a live audience, Dan talks to Lee Frank of Nachos NY, Laura Anderson of Slate, and Chris Salgado of Chris's Awesome Guacamole. Voices are raised. Passions are inflamed.

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Katie Quinn of NowThis News joins Dan to discuss falafel sandwichization, the problems with the pita, ideal accompaniments, and whether the ball really is the best shape. Then they have a major revelation.

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Inexplicably, the folks at Subway let me make a sandwich with their executive chef and ask him all sorts of ridiculous questions about their specs. But I didn't just absorb knowledge. I also dropped it.

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Is a burrito better when its ingredients are mixed up before being rolled in the tortilla? What's the best way to eat the end cap? And if any flour tortilla shape were possible, what would be ideal?

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