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