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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.

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.

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.

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!

Serious Eats food science guru Kenji Lopez-Alt challenges some of Dan's eating innovations, then Sporkful listeners challenge Kenji with their own questions. Can The Sporkful stump Kenji?

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, Slate's L.V. Anderson and I order sandwiches around New York City to find out whether sandwich sexism is real.

The order of your toppings affects how your burger tastes. I find out why, and dig into the science of burger smashing. Plus a man in search of the perfect burger on exactly what he's looking for.

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

I run around Philly eating the city's most iconic foods, then bring samples to a scientist at the Monell Chemical Senses Center to learn why greasy treats like scrapple and cheesesteak are so good.