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science

Two friends call in for help settling a long-running feud, and Kenji Lopez-Alt explains the science of burgers taken to go.

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A neuroscientist calls in to debate the geometry of pizza, and food science guru Kenji Lopez-Alt explains how woodworking can help us make a better bagel and cream cheese.

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Psychologist Charles Spence says "taste" is influenced by many different factors -- from the background music in a restaurant to your own DNA and even the shape of your spoon.

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A wife who objects to her husband's embarrassing food hacks calls in for advice, and food science guru Kenji Lopez-Alt explains the science of tomato storage.

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Can adding food flavors and smells to live theater make it feel more real? We go behind the scenes of a new production of the musical "Sweeney Todd" to find out.

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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.

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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