Our first-ever in-depth interview with longtime friend of the show.
kenji lopez-alt
A neuroscientist calls in to debate the geometry of pizza, and food science guru Kenji Lopez-Alt explains how woodworking can help us make a better bagel and cream cheese.
In cooking and eating, sound is the forgotten sense. But you can tell whether you're cutting scallions correctly, or how good your chocolate is, by the sounds they make.
The Sporkful is back on the road!
An update on our giveaway!
Last week we talked hibachi and why it's complicated. This week, we take your questions and discuss, with friends-of-the-show and cookbook authors Kenji López-Alt and Nicole Taylor.