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.
science
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.
We explore the future of carnivorousness -- from meat grown in labs to veggie burgers that really bleed to the hybrid car of burgers.
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?