How did Amy Pearl develop an allergic reaction to meat?
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.
What’s the real difference between cheap and luxury vodka? We make our own, and send it to a lab, to find out.
We explore the surprising origins of the names of two foods — ketchup and rocky road — with help from the podcast Science Diction, which tells the science stories behind everyday words.
What are “natural flavors” and why are they shrouded in secrecy? Why doesn’t lemon-flavored seltzer contain lemon juice? A flavor chemist explains it all.
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.
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