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science

In this special Sporkful investigation, we order sandwiches around New York City to find out whether places make smaller sandwiches for women.

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Amy Pearl loved meat -- until a steak almost killed her. We hear her riveting (and hilarious) story, and explore how allergies change your relationship with food and people.

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Sporkful listeners and Dan reveal what they resolve to eat more of in the new year. Plus we replay one of our weirdest, favoritest shows from 2016.

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Food science guru Kenji Lopez-Alt shares the recipe for what he says is the absolute best way to cook a turkey. (We call this yoga position "downward facing bird.")

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We explore the science of weed-infused foods with a pastry chef and Radiolab's Jad Abumrad. We’ll tell you how it tastes, how it makes us feel, and what happens when you eat too much of it.

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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.

We visit a legendary pizzeria with a famously long line, then talk to scientists to try to figure out whether waiting to eat makes our food taste better -- or worse.

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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.

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Chef Charles Phan shows us the right way to eat Vietnamese pho. Then we take a deep dive into the science of soup slurping with a researcher who studies the mechanics of eating.

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Changing background music can make chocolate taste sweeter. And you can tell whether you're cutting scallions correctly by the sound they make. Hear (and taste) the difference yourself in this show!

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