After escaping Cambodia's "Killing Fields," Ted Ngoy built a donut empire in California. Then he lost it all, and disappeared. This week we're searching for the Donut King -- and his legacy.
Showing results for "2 Chefs And A Lie"
Ahead of a new series on race, culture, and food, we're repeating "Other People's Food." Chef Rick Bayless opens up about the pros and cons of cultural exchange.
We explore the science of weed-infused foods with a pastry chef and Radiolab's Jad Abumrad. We’ll tell you how it tastes, how it makes us feel, and what happens when you eat too much of it.
Live on stage, the famously opinionated restaurant critic takes questions from Sporkful listeners on latte foam preservation, carrot stick-to-dip ratio, and when in a meal to take the best bite.
Chicago Tribune food writer Kevin Pang reveals his top ten favorite sausages, from Chinese lap cheong to Lil' Smokies. Plus we debate whether hot dogs are a type of sausage.
Your philosophy about how a communal fridge should be used says a lot about how you think society should function. This week on the podcast, listeners call in to express contrasting perspectives.