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science

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.

We talk turkey cooking science with Kenji Lopez-Alt of Serious Eats and Thanksgiving for vegetarians with Slate's L.V. Anderson. Plus, how not to make dessert with Brooke Gladstone of On The Media.

We all know that folding pizza makes it easier to get the slice into your mouth. But why exactly? An age old mathematical theorem explains the phenomenon.

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 the nerdiest Sporkful ever, I learn what listening to chocolate can tell you about it, how our brains play tricks on our tongues, and why charging more for wine can make it taste better.

Famed Oklahoma meteorologist Gary England evaluates weather-themed desserts based on the severity of their namesake weather systems and helps invent a new dessert. Plus how weather affects taste.

An interview with a microbiologist explores the scientific merits of the five second rule. And it turns out some foods will last way longer than five seconds.

NPR science correspondent and Radiolab co-host Robert Krulwich joins us for this landmark meeting of the minds. We cover scientific principles including force = mass x acceleration (as in "How do you construct a sandwich that will withstand the force