The work of Dr. Jessica B. Harris has redefined the mainstream history of American food. Now a Netflix adaptation of her book has brought her scholarship to a whole new audience.
Lobsters have been a mystery to scientists and fishermen for years. Researchers have puzzled over how to determine their age, and how they reproduce. This week we look for answers.
One woman's quest to share the story of Nathan "Nearest" Green.
We tour the kitchens of one of America's most famous plantations, Thomas Jefferson's Monticello, with three descendants of enslaved Virginians.
Bourbon's growing popularity is changing an industry with deep roots in Kentucky. We travel there to learn what that means for one of the oldest and one of the youngest bourbon masters.
Celery was the hottest food trend in early 1900s America. Why did it fall from grace? And can it ever make a comeback?
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