Sporkful 공개
[search 0]
Download the App!
show episodes
 
Artwork

1
The Sporkful

Dan Pashman

icon
Unsubscribe
icon
icon
Unsubscribe
icon
주마다+
 
We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman, who's also the inventor of the new pasta shape cascatelli. James Beard and Webby Award winner for Best Food Podcast. A Stitcher Production.
  continue reading
 
Loading …
show series
 
If you do the cooking, should your partner do the cleaning? Are savory oats underrated? Are broccoli stems better than the florets? This week we’re taking your calls, tackling your food disputes, and hopefully bringing some peace and resolution to your homes. Helping Dan mediate (and sharing some hot takes of their own) are Paola Velez, author of B…
  continue reading
 
We take you to two iconic hot dog joints in Detroit and New Jersey to find out what makes them special. Plus Kenji Lopez-Alt schools us on the science of deep-fried hot dogs, and Dan's parents make a special cameo. This episode originally aired on June 26, 2016, and was produced by Dan Pashman and Anne Saini, edited by Shoshana Gold, and mixed by C…
  continue reading
 
Dan Rossi sells hot dogs in the most coveted spot for a street vendor in all of New York City – outside the Metropolitan Museum of Art. He’s been in this location for nearly twenty years, and he’s spent much of that time fighting politicians, public health officials, the NYPD, the Met, and other vendors to hold on to his precious location. In recen…
  continue reading
 
How the (part veggie) sausage gets made...Cara Nicoletti comes from a long line of butchers, but her grandfather didn’t want her to follow in his footsteps. It’s physical work, it requires long hours, the pay isn’t great, and the path is even tougher for women. Cara went against her grandfather’s wishes anyway and became a butcher — but she hasn’t …
  continue reading
 
Over more than fifty years and 16 books, Dr. Jessica B. Harris has uncovered the ways that West African food, and African American people, have fundamentally shaped American cuisine. Her seminal 2011 book, High on the Hog, brought the connection between African and American food into the culinary conversation, and led to the 2021 Netflix series of …
  continue reading
 
Welcome to our summer cookout spectacular episode! We talk with renowned burger historian George Motz about the history of the hamburger, and about the wide range of regional burgers across the country, many of which are unknown outside their areas. Then we get an incredible burger recipe from Chef Jehangir Mehta, inspired by Indian street food, th…
  continue reading
 
Chefs tend to have a love-hate relationship with restaurant critics, who have the power to make or break them. Critics try to enter restaurants undetected, while chefs try to spot them, then ensure a flawless experience and a good review. This week, we have a story about one critic’s very unusual encounter with a famous chef, and the bombshell arti…
  continue reading
 
As civil war erupted in Yemen, Mokhtar Alkhanshali found himself imprisoned, with $5,000 stuffed in his underwear and his coffee samples confiscated. To get those samples to the biggest specialty coffee expo in North America, he’d have to survive more than one near-death experience. Would his coffee be worth the risk? This is the second half of our…
  continue reading
 
Thomas’ English Muffins are so famous for their nooks and crannies that the recipe that produces those iconic features is a closely guarded trade secret. Only a select group of people know it, and as you’ll hear in this week’s show, when one of those people took a job at a competitor, all hell broke loose. This story comes from our friends at Revis…
  continue reading
 
Mokhtar Alkhanshali was a doorman in San Francisco when he saw a statue that changed his life. The statue was of an Arab man holding a cup of coffee, and it led Mokhtar to learn about the origins of coffee, in Yemen, where his family is from. While coffee’s roots in Yemen run deep, Mokhtar learned that present-day Yemeni coffee was hard to source, …
  continue reading
 
In parts of Texas, a kolache is about as common as a donut — but it’s relatively unknown outside the Lone Star State. The kolache is a traditional Czech pastry made with a sweetened, yeasty dough and filled with either fruit, cheese or sausage. It got a foothold in Texas after a wave of Czech immigrants came to the state more than a century ago. Th…
  continue reading
 
This was supposed to be the Queens Night Market’s big summer... When the open-air market debuted in 2015, the crowds were massive. Founder John Wang selected food vendors who represented more than 90 countries. And he had one rule for them: no item could cost more than $5. That way the market would be accessible to nearly everyone, and big business…
  continue reading
 
Sebastian Maniscalco is one of the top-grossing comedians in America, beloved for his stories about the food-obsessed family he grew up in, and his constant irritation at just about everyone around him. And in 2021, he parlayed his love of food into a new Food Network show, Well Done. Sebastian talks with Dan about what it’s like going from a worki…
  continue reading
 
A 150-year-old blood feud over processed meat... When the New Jersey State Legislature tried to designate an Official State Sandwich, a fight broke out. Should it be pork roll, egg, and cheese — or Taylor ham, egg, and cheese? Thing is, pork roll and Taylor ham are the same food. New Jerseyans just can't agree on what to call it. And this debate ha…
  continue reading
 
Food critic Brian Reinhart fell in love with spicy Mexican cuisine as a teenager in Texas, but over the years he started to notice that the jalapeños he’d buy in the grocery store were less and less hot. So he called up an expert who studies chili pepper genetics, and she shared a shocking revelation. In this episode from our friends at the Slate p…
  continue reading
 
How to judge seltzers, plus the science of carbonation... Over the past decade, seltzer has exploded. Sales have doubled, and companies like Coke and Pepsi are buying up brands and creating their own sparkling waters. So in a crowded field, with a drink that doesn't have much flavor to begin with, how do you tell which one is best? We talk with the…
  continue reading
 
Are the vibes at a restaurant more important than the food? Would you rip a bagel and drag a piece through cream cheese, instead of slicing and spreading? Do you tip less when you get bad service? We get into these questions and a lot more in this edition of The Salad Spinner, our rapid fire roundtable discussion of food news and trends, live at Si…
  continue reading
 
Loading …

빠른 참조 가이드

탐색하는 동안 이 프로그램을 들어보세요.
재생