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science

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.

In cooking and eating, sound is the forgotten sense. But you can tell whether you're cutting scallions correctly, or how good your chocolate is, by the sounds they make.

Is there really a difference between cheap and expensive vodkas? We go on a mission to learn how super premium vodka is made and marketed. Then we make our own, to see how it measures up.

A married couple calls in for advice about the ethics of free ice cream samples, and Cooks Illustrated's Dan Souza reveals the artisanal ice cream industry's biggest secret.

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

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.

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.

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.

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.

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.