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.
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.
The first Sporkful book, EAT MORE BETTER: How To Make Every Bite More Delicious, is out now! Click through to find excerpts.
Sutter Home's Build a Better Burger Contest is underway, and they've analyzed early entries to compile a list of top burger trends. Some are obvious (spoiler alert--bacon makes the cut) but others are surprising.
This week on Slate's Table to Farm podcast, Dan and co-host Laura Anderson talk to Niman Ranch founder Bill Niman, who explains why pigs are his favorite animals in the barnyard.