The Sporkful

By Dan Pashman and Stitcher

Listen to a podcast, please open Podcast Republic app. Available on Google Play Store.


Category: Food

Open in Apple Podcasts


Open RSS feed


Open Website


Rate for this podcast

Subscribers: 3644
Reviews: 13

indiecognition
 Aug 24, 2021

Tess
 Jun 12, 2021
Very enjoyable (and delicious cascatelli, too)!


 Mar 14, 2021


 Jul 15, 2020


 Jan 7, 2020

Description

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.

Episode Date
Women Shouldn’t Cook For Free, Says Asma Khan
00:30:51

The London restaurant Darjeeling Express is the place to go for an outstanding mutton kebab, and for celebrity sightings. But the chef behind this hotspot has no formal culinary training. Asma Khan started her cooking career hosting secret supper clubs in her apartment, when her husband was traveling for work. Now she's staffed her restaurant entirely with women, all of whom learned to cook as housewives and nannies. As she tells Dan, her advocacy is driven by the pain she faced as the second daughter in her family, in a society that prized boys over girls. We also hear the unlikely story of how her restaurant was funded, why she will absolutely never put papadams in a tuna sandwich, and her new cookbook, Ammu.

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell. This episode was mixed by Marcus Hahm.

Transcript available at www.sporkful.com.

May 16, 2022
Cold Case: Office Fridge Food Theft Edition
00:24:49

It’s Elkhart, Indiana, 2001. Two inches of Heather Coleman's turkey club disappear from her office fridge. The thief is nowhere to be found. And Heather’s life will never be the same. In this tribute to the hit podcast Serial, we investigate the shocking true story of an office fridge food theft.

This episode originally aired on March 12, 2015, and was produced by Dan Pashman and Anne Saini, with editorial help by Chris Bannon and Leital Molad. The Serial theme song was composed by Nick Thorburn. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O’Hara, Johanna Mayer, Tracey Samuelson, and Jared O’Connell.

Transcript available at www.sporkful.com.

May 09, 2022
Where Houston’s Afghan Refugees Go For A Taste Of Home
00:33:37

Over the past year, Houston has taken in more Afghan refugees than any other American city. When they arrive, Omer Yousafzai is there to welcome them. He owns The Afghan Village restaurant, which has become a community hub and gathering place for Afghans and non-Afghans alike. Dan heads to Houston to share a meal with Omer at The Afghan Village. Over palau and kabobs — cooked with the help of Omer’s nine-year-old son — they talk about how Omer’s time as a defense contractor in the war in Afghanistan inspired him to open the restaurant, the place’s rocky first days, and why some people eat there for free.

If you are looking for organizations helping to resettle Afghans and Ukrainians displaced by war, you can check out The Alliance in Houston, and the International Rescue Committee.

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell.

Transcript available at www.sporkful.com

May 02, 2022
Jason Mantzoukas Sees Every Meal As A Threat
00:32:27

Actor and comedian Jason Mantzoukas is known for playing characters that are overzealous, exuberant, and more than a little wacky. But these characters are the exact opposite of how Jason felt growing up — like a “boy made of glass.” Jason has a life-threatening allergy to eggs, and that constant threat has forced him to live a life of vigilance. Dan and Jason talk about how that’s affected Jason’s comedy. They also get into New England roast beef sandwiches, food grievances — and to top it off, Dan comes up with a way for Jason to take a break from the allergy.

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell.

Transcript available at www.sporkful.com.

Apr 25, 2022
Is Di Fara Pizza Worth The Wait? (Remembering Dom DeMarco)
00:31:09

Ever waited in a crazy long line for some famous pizza or doughnuts or barbecue? Was it worth it? This week Dan goes to Di Fara Pizza with Serious Eats founder Ed Levine. Di Fara is a legendary Brooklyn pizzeria that’s famous for its slices – and its line. Along the way, Dan talks with scientists to find out when a long wait makes your food taste better — or worse. Plus he spends some time with the legendary Dom DeMarco, who ran Di Fara for more than half a century. We’re replaying this episode from 2016 in honor of Dom, who died last month.

This episode originally aired on August 11, 2016, and was produced by Dan Pashman, Anne Saini, and Caitlin Pierce, with editing help from Shoshana Gold. Special thanks to Arwa Gunja. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O’Hara, Johanna Mayer, Tracey Samuelson, and Jared O’Connell.

Transcript available at www.sporkful.com.

Apr 18, 2022
Duff Goldman Has Learned To Live With His Fear
00:31:05

When Food Network star Duff Goldman got into baking elaborate cakes, he was just trying to pay the bills while pursuing his real dream of rock stardom. So what happened? This week we talk with the Ace of Cakes host about his deep artistic roots, the risks he took as a teenage graffiti artist, and why he almost gave up on the food industry altogether. Ten years after Ace of Cakes ended, Duff is still starring in Food Network shows — but he can’t completely shake the sense that any moment, it could all disappear. 

The Sporkful is up for a Webby Award! Head on over here and vote for us. Thanks!

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell.

Transcript available at www.sporkful.com.

Apr 11, 2022
How SPAM Became A Filipino Staple
00:25:36

During World War II, wherever American troops were sent, they left the canned meat known as SPAM in their wake. When American GIs landed overseas, they often tossed cans of SPAM out of trucks to feed hungry people. Producer Gabrielle Berbey of The Experiment podcast is familiar with that story: It’s how her grandfather first came to know and love SPAM as a kid in the Philippines. But 80 years later, SPAM no longer feels American. It is now a staple Filipino food: a beloved emblem of Filipino identity. Gabrielle sets out on a journey to understand how SPAM made its way into the hearts of generations of Pacific Islanders, and ends up opening a SPAM can of worms.

Thanks to our friends at The Experiment from WNYC Studios and The Atlantic. This episode was produced by Gabrielle Berbey and Julia Longoria with help from Peter Bresnan and Alina Kulman. Editing by Kelly Prime, with help from Emily Botein, Jenny Lawton, Scott Stossel, and Katherine Wells. Fact-check by William Brennan and Michelle Ciarrocca. Sound design by David Herman with additional engineering by Joe Plourde. Transcription by Caleb Codding. Special thanks to Noella Levy and Craig Santos Perez. You can listen to the rest of “SPAM: How The American Dream Got Canned” series here.

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell.

Transcript available at www.sporkful.com.

Apr 04, 2022
How ‘Frasier’ Got André Mack Obsessed With Wine
00:30:22

André Hueston Mack is one of America’s best known sommeliers. But for most of his career, he’s felt like an outsider. In the rarefied wine world, he likes to wear Air Jordans and a Mickey Mouse watch. He’s been known to describe wines he likes as “bangin’.” Since André was a kid, his obsessions have guided him — through the worlds of fine dining, wine making, and now: ham. Dan visits André at his wine and American ham bar in Brooklyn called & Sons to talk about the ideal thickness of sliced meats, predicting what a wine will taste like when the grapes are still growing, and how Frasier jump started his career.   

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell.

Transcript available at www.sporkful.com.

 

 

Mar 28, 2022
Are The Jell-O Heirs Cursed?
00:33:04

Allie Rowbottom’s great-great-great uncle bought the patent to Jell-O from its inventor in 1899 for $450, then sold it in the 1920s for $67 million — nearly a billion dollars in today’s money. Lately, Allie’s been obsessed with how all that Jell-O money shaped America, and her own family. It’s funded generations of Rowbottom women, including Allie, but it’s also been a shadow they can't escape. Jell-O became a twisted metaphor for all the bad things that happened to them, to the point that they started to wonder: Are we cursed?

Please note: This episode deals with eating disorders. If you or someone you know is affected by an eating disorder, you can get more information from the National Eating Disorders Association online or by calling their helpline: 800-931-2237.

This episode originally aired on September 24, 2018, and came to us from the podcast Household Name. It was produced by Claire Rawlinson, Sarah Wyman, Dan Bobkoff, and Anna Mazarakis, with help from Anne Saini, Aviva DeKornfeld, and Dan Pashman. Peter Clowney and Gianna Palmer edited the episode, and Casey Holford and John DeLore contributed sound design and original music, with additional engineering by Dan Dzula. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O’Hara, Johanna Mayer, Tracey Samuelson, and Jared O’Connell.

Transcript available at www.sporkful.com.

Mar 21, 2022
Live: Kenji López-Alt No Longer Calls His Recipes “The Best”
00:41:31

After two years of recording interviews from his basement, Dan is taking The Sporkful back on the road! Chef, YouTuber, and cookbook author J. Kenji López-Alt joins Dan on stage at Swedish American Hall in San Francisco to celebrate the release of Kenji's new book, The Wok: Recipes and Techniques. It wouldn't be a Kenji interview without some science, so we delve into what's happening, thermodynamically, when you cook with a wok. But we also go deep on how Kenji became the internet cooking science guru that he is today – and how his feelings about that role have changed in recent years. If you've ever googled a recipe plus the word "Kenji," you won't want to miss this conversation.

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell. This week's episode was mixed by Ameeta Ganatra.

Transcript available at www.sporkful.com.

 

 

Mar 14, 2022
Is Halal Pork Impossible?
00:36:04

Many of us grew up with rules or customs around food. For Aymann Ismail, a practicing Muslim, that meant not eating pork. But as he got older, he became curious about why eating pork was a line that even less observant Muslims wouldn’t cross. So when a new loophole product hit the market, Aymann was faced with a choice — one that brought up questions of faith, tradition, and whether changing your food habits changes who you are.

Check out Aymann Ismail’s writing and podcasts, and find Leah Koenig’s writing and cookbooks on her website.

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell. Editing help this week from Fernanda Aguero.

Transcript available at www.sporkful.com.

Mar 07, 2022
Are Shallots Bull$#!t?
00:29:52

Do you actually need to heat the oil in the pan before adding onions? Are fresh vegetables always better than frozen? And what’s so special about a shallot? You have lots of burning questions about recipes, ingredients, and food science, and this week, we get some answers. Daniel Holzman and Matt Rodbard, authors of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, bring their culinary knowledge to The Sporkful, and take your calls. They reveal the secret ingredient for the best baked mac and cheese, explain when to start worrying about the color of raw ground beef, and separate fact from fiction around salting your pasta water.

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell. This week's episode was mixed by Marina Paiz. 

Transcript available at www.sporkful.com

Feb 28, 2022
Mission: ImPASTAble 8 | The Pursuit Of Viscoelasticity
00:36:39

When cascatelli first went viral, Dan heard from dozens of listeners who wanted to try it, but couldn’t because they were gluten-free. Well, challenge accepted: Dan sets out to make a version of cascatelli without gluten, a project that’s now nearly a year in the making. Along the way, he learns about the science of starch with an Italian pasta researcher; he cold messages pasta execs on LinkedIn; and he meets a kindred spirit pasta maker who tries to make his gluten-free dreams come true. If you thought regular ruffles were a challenge, just wait until you try to make them gluten-free.

Buy Banza cascatelli made from chickpeas here

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell, with help this week from Mary Diduch, Gianna Palmer, and Nora Ritchie.

Transcript available at www.sporkful.com.

Feb 15, 2022
Michael Ian Black Is A Guy Who Eats Salads
00:33:26

Why does eating alligator seem more manly than eating chicken? Is coffee more “masculine” than tea? This week, comedian Michael Ian Black talks with Dan about manliness, and how it relates to food — a conversation they have as Michael decides to order salad at a pizzeria. "Are we really still going through this dumb, ritualistic flexing of our masculinity over the fact that I just want some greens?" Michael asks. "It’s so representative of something so destructive." Michael also shares some controversial pretzel opinions, and Michael and Dan bond over dad life in the suburbs.

This episode originally aired on August 6, 2018, and was produced by Dan Pashman, Anne Saini, Aviva DeKornfeld, Rob McGinley Myers, and Dan Dzula. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O’Hara, Johanna Mayer, Tracey Samuelson, and Jared O’Connell.

Transcript available at www.sporkful.com.

Feb 07, 2022
What Does A Communist Revolution Taste Like?
00:37:42

In the 1930s, after a disastrous famine killed millions of Soviet citizens, Josef Stalin made an abrupt turn in his approach to food. He ditched the idea that his countrymen could live on bread alone, and decided they should eat more joyously instead. The result of this campaign was The Book of Tasty and Healthy Food — one of the only cookbooks to exist in the Soviet Union. This week, our friends at 99% Invisible bring you the story of that cookbook, so universally known that it was called simply “Kniga,” or “The Book.” It included glossy pictures and lavish recipes for lentils and crab salad, not to mention decadent dollops of mayonnaise and plenty of dill. But it was much more than a book of recipes — “The Book” was part of a radical Soviet food experiment that transformed Russian cuisine forever.     

Music courtesy of 99% Invisible and Swan Real.

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell.

Transcript available at www.sporkful.com

Jan 31, 2022
Jacques Pépin Is Still Teaching — And Learning
00:29:32

Jacques Pépin has spent his career defying expectations. By 1958, at the age of 23, he had cooked for three French presidents. But he left that life to work at a high-end restaurant in New York, then gave that up to cook at Howard Johnson's, making food for the masses. After a life-altering accident, Jacques found his next love: teaching other people how to cook. By the early ‘90s he was one of America’s best-known TV chefs. This week, Dan visits Jacques at his home in Connecticut, where the chef shares his recipe for SPAM, talks about his pandemic pivot to Instagram, and discusses the pleasures of a life spent experimenting.

If you want to see photos of Jacques’s menu books, his wall of pots and pans, and more, follow Dan on Instagram.

And in other big news, you can now buy tickets for our Sporkful Live event! On Wednesday, March 9, at the Swedish American Hall in San Francisco, Dan will be talking with the one and only J. Kenji López-Alt. It's Kenji's first ever full-length Sporkful interview, and that week his new cookbook The Wok comes out. Proof of vaccination and masks will be required. Get your tickets here.

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell.

Transcript available at www.sporkful.com

Jan 24, 2022
Margaret Cho Has Always Been ‘Hollywood Obese’
00:26:54

Comedian Margaret Cho has struggled with eating disorders for most of her life. When she was starting out in comedy, she used alcohol and drugs to mask her hunger, and later resorted to other methods of controlling her weight. When we received a note from a teenage listener struggling with her own eating issues, we invited Margaret to share her story and advice with the listener and other young people who might be headed down the same path.

Please note: This episode deals with eating disorders and includes discussion of child sexual abuse. This episode originally aired on January 11, 2016.

The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell. 

Transcript available at www.sporkful.com.

 

Jan 17, 2022
Should You Put Ice In Your Milk?
00:32:30

Should you eat fast food on vacation, or should every meal be at a special local place? Is soup bar food? Does ice belong in milk? Brittany Luse and Eric Eddings join Dan to answer your questions — and to settle some long-standing food disputes of their own. Brittany and Eric co-host the podcast For Colored Nerds, a show about Black culture. They’re also old friends, which means they argue about everything -- from how Eric eats wings to the merits of soup. So they’re well-qualified to help when an eighth-grader calls in about a dispute in his class, and when two best friends differ in their approach to vacation eating. //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Jan 10, 2022
The Hardest Beer Test In The World
00:37:26

Mandy Naglich is an award-winning home brewer who also writes and teaches about beer. Now she wants to become a Master Cicerone — basically the beer equivalent of a master sommelier. There are only 19 in the world, and just three are women. If Mandy wants to be number 20, she’ll need to pass a grueling two-day exam that includes identifying beers by taste and smell, pairing beers with food, and fixing a broken draft line. Dan selflessly offers himself up as Mandy’s beer-tasting study buddy, and we get a glimpse of the depth of her knowledge. But will it be enough for her to become a Master Cicerone?

To sign up for one of Mandy Naglich's virtual beer workshops, go to BeersWithMandy.com. //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Jan 03, 2022
New Year’s Food Resolutions 2022
00:42:39

What foods do Sporkful listeners resolve to eat more of in the new year, and why? And what’s Dan’s New Year’s food resolution for 2022? All is revealed in our annual year-end spectacular. Plus we replay one of our favorite episodes of the year… It’s not for foodies, it’s for lovers! Earlier this year we put out the call for Sporkful listeners looking for love, and hundreds of you responded. We listen in on two blind Zoom dates that resulted from our extremely unscientific matchmaking. Is The Sporkful enough of a spark to ignite a grease fire of passion for two eaters? Or will these dates turn as cold as take-out fries? //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Dec 20, 2021
Sebastian Maniscalco’s First Stage Was The Dinner Table
00:32:39

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. Now he’s 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 working-class upbringing — during which he torched hams to earn a little extra cash — to selling out Madison Square Garden many times over. Plus, Sebastian shares his rules for being a good dinner party guest. //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com

Dec 13, 2021
How To Read A Taco Like A Book
00:31:57

Professor Steven Alvarez believes you can read a taco. Look at the meat, the spices, and the tortilla. Each ingredient has a story that unlocks something about Mexican and American history and culture. This idea is the basis for Steve’s “Taco Literacy” course at St. John’s University in New York City. This week, we go on an end-of-semester taco crawl with Steve’s class, hitting up some of his favorite regional taquerías. Turns out, you can judge a taco by its tortilla. //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Dec 06, 2021
Can We Go Viral On TikTok?
00:34:36

TikTok is the wild west of the food media world. It’s less professionalized than Instagram and YouTube, and it holds the promise of virality from the very first time you post. So we wondered: What actually makes a food TikTok go viral? To find out, we consult Bettina Makalintal, a food journalist and culture critic, and Professor Emily Contois, who studies food on Instagram. Then we get advice from a TikTok star: Joanne Lee Molinaro, aka The Korean Vegan. Armed with tips and tricks from the experts — and a pecan pie — can Dan reverse engineer his own viral TikTok?

If you’re the type who likes to flip to the end of the book first, you can watch Dan’s TikTok right here. //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Nov 29, 2021
Will The Library Of Congress Cooking Club Rise Again?
00:30:49

The Library of Congress is the biggest library in the world. It has 500,000 food books alone. A library with that many books has a lot of librarians, with expertise in just about every region, culture, and period of history you can think of. Since 1949, the library’s cooking club has drawn on that diversity of knowledge to bring together foods from all over the world. But by the 2000s, the club had lost steam and was nearly defunct. Could librarian LaVerne Page and database specialist Shirley Loo save the club? Dan travels to the club’s annual holiday luncheon to find out — and to share some of his favorite librarian jokes. //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Nov 22, 2021
A Hip Hop Track Inspired Bryant Terry To Go Vegan
00:32:58

“So often when we talk about veganism, we don't imagine Black people,” says Bryant Terry, the James Beard Award-winning cookbook author, chef, and educator. But Bryant sees veganism as deeply rooted in Black communities and traditions. And, he points out, veganism is growing faster among Black Americans than among any other group. After publishing another popular vegan cookbook last year, Bryant just released a new book that he edited: Black Food, which includes recipes, playlists, art, poetry, and essays from more than 100 contributors. Bryant joins Dan to talk about the many influences that guided him towards veganism, what it took to get the wider publishing community to take his work seriously, and why Black Food will be his last book. //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at 

www.sporkful.com

.

Nov 15, 2021
Mission: ImPASTAble 7 (Update) | Turning The Ship
00:40:38

We’re back with the latest on Cascatelli, the new pasta shape that Dan invented. Now that the chaos around Cascatelli’s launch has died down, Dan has to make some big decisions about what to do next — with help from his cousin Carrie and die maker Chris Maldari. Then while Sfoglini upgrades their factory and tries to get the pasta into stores and restaurants, Dan explores other opportunities. Can he land the kind of deal he’s hoping for? Plus: Dan puts his mom to work developing recipes for Cascatelli.

Order your limited edition cascatelli gift box now at Sfoglini.com! And use The Fresh Market’s store locator to find cascatelli in a store near you. //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at  www.sporkful.com

.

Nov 08, 2021
Patti LaBelle Says She Cooks Better Than She Sings
00:30:34

Patti LaBelle is not just a music icon, she’s also a food icon. She’s written best-selling cookbooks, hosted a food TV show, and even cooked for Elton John, The Rolling Stones, and Prince. Back in July, she released the 20th anniversary edition of her first cookbook, LaBelle Cuisine. She talks with Dan about touring the segregated South in the ‘60s, the viral video that made her sweet potato pie a Walmart sensation, and the one recipe in her cookbook that’s perfect for women going through menopause. Plus food writer Adrian Miller joins us to discuss why Patti’s sweet potato pie has particular significance in the Black community. //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Nov 01, 2021
Mission: ImPASTAble 6 (Update) | The Future of Cascatelli
00:31:33

The first run of cascatelli sold out almost immediately. In the weeks that followed, the pasta basically went viral. In this update, you’ll hear how Dan and his family reacted. Then, Dan weighs his options for the future of cascatelli. For help, he turns to die maker Chris Maldari, and Cara Nicoletti and Ariel Hauptman from Seemore Meats & Veggies.

For more information on cascatelli ordering and shipping, check out these FAQs from Sfoglini. //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Apr 26, 2021
Mission: ImPASTAble 5 | A Shape Is Born
00:39:52

After months of revisions, Dan thinks he’s got his shape. But he’s been working on this for so long, he’s not sure he knows what’s good anymore. So he brings in an all-star panel of taste testers, including Sohla El-Waylly, Francis Lam, Dorie Greenspan, Christopher Kimball, Claire Saffitz, Jet Tila, and Bill Nye the Science Guy. Then J. Kenji López-Alt, Justin Warner, and Samin Nosrat help Dan pick a name for his shape before, finally, it’s production day!

The shape is on sale right now! Get it at Sfoglini, and use promo code SPORKFUL for 15% off your whole order.

Want to see photos and videos from Dan’s journey? Follow @thesporkful on Instagram! //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Mar 18, 2021
Mission: ImPASTAble 4 | Where The Ruffles Meet The Road
00:39:22

The first test batch of Dan’s pasta rolls off the presses, but problems crop up almost immediately. In order to save his shape, Dan has to make some big decisions that come with a high price tag. Then just as things start coming together, a die redesign goes very wrong.

Want to see photos and videos from Dan’s journey? Follow The Sporkful on Instagram! //

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Mar 15, 2021
Mission: ImPASTAble 3 | What Would Juan Guzmán Do?
00:36:53

Dan dusts himself off and goes on the hunt for a pasta company to partner with. Plus, he edges closer to a design for his shape. But the real challenge is convincing pasta industry insiders to take him seriously.

Want to see photos and videos from Dan’s journey? Follow The Sporkful on Instagram!

//

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Mar 08, 2021
Mission: ImPASTAble 2 | Slanting The Floors
00:37:06

Dan seeks inspiration for the design of his new pasta shape, a process that includes an epic pasta tasting and a chat with an architect who points him to a very radical concept. But after a meeting with a pasta maker, Dan learns exactly how much these big ideas will cost him.

Want to see photos and videos from Dan’s journey? Follow The Sporkful on Instagram!

//

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Mar 01, 2021
Mission: ImPASTAble 1 | Spaghetti Sucks
00:30:59

Spaghetti doesn’t hold sauce. Angel hair goes from zero to mush. Wagon wheels are gimmicks. These are just a few of Dan’s many frustrations with classic pasta shapes. Three years ago he set out to do better when he embarked on a quest to invent a new pasta shape, actually get it made, and actually sell it. And things have not gone as planned. Starting today, we’re telling the story of Dan’s quest in a five-part series; part 2 is also up now. Will the world have a new pasta shape? Or will Dan’s dreams fall as flat as an overcooked rigatoni?

Want to see photos and videos from Dan’s journey? Follow The Sporkful on Instagram!

//

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Mar 01, 2021
Mission: ImPASTAble Trailer
00:02:21

For the last three years, Dan has been on a quest to invent a new pasta shape, actually get it made, and actually sell it. And things have not gone as planned. Starting this Monday, March 1, we’re telling the story of this quest in a five-part series.//

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Feb 25, 2021
Update: Inside The Turmoil At Bon Appétit
00:29:53

When the spotlight goes away… In the wake of allegations about systemic racism at Bon Appétit, people of color there were hopeful things would change. Nearly two months later, are they changing? How are Bon Appétit and its parent company, Condé Nast, dealing with this turmoil — employees speaking out, a refusal to produce videos until negotiations are settled, and an internal investigation into pay equity? We spoke with six people at BA, all of whom asked not to be named for fear of retaliation, to find out. After the headline-grabbing scandal comes the time when people have to make real change. Those in power have to act.

UPDATE: We published this episode Monday morning, August 3rd. On Thursday, three stars of the BA Test Kitchen— Priya Krishna, Rick Martinez, and Sohla El-Waylly—announced that they would no longer be participating in videos for Bon Appétit.

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Aug 03, 2020
A Reckoning At Bon Appetit
00:34:43

A beloved brand with a toxic workplace... The videos shot in the Bon Appetit Test Kitchen are among the most popular food videos on YouTube, beloved for their depiction of a workplace that feels cool, fun, and diverse, full of chummy editors who have become celebrities. But that all changed this week when a photo of Bon Appetit editor-in-chief Adam Rapoport in brownface was posted to Twitter. It brought to the fore long-simmering anger about a lack of diversity among the staff and the cuisines that get highlighted, as well as pay inequities and hostile treatment for people of color at BA. We speak with reporter Rachel Premack, former staffer Nikita Richardson, and current BA assistant editor Sohla El-Waylly to find out what it’s like to work at Bon Appetit, and what it will take to change it.

Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

Transcript available at www.sporkful.com.

Jun 13, 2020
When White People Say Plantation
00:42:59

The word "plantation" pops up a lot in the food world – Plantation Mint Tea, Plantation Chicken, Plantation Rum. But it's not a culinary term. It doesn't indicate certain spices or cooking methods. So what are white people in food who use this word trying to evoke? Inspired by a piece by food writer Osayi Endolyn, we go on a mission to find out. In the process, we try to learn something about whiteness in America.

Transcript available at www.sporkful.com.

This episode is from The Sporkful's archives. Normally, this episode and hundreds like it are only available with Stitcher Premium. But in these difficult times, we're releasing it for free — both to help our listeners through quarantine, and to say thanks for continuing to support our show. If you'd like to have access to our entire archive, you can sign up for Stitcher Premium at www.stitcherpremium.com/SPORKFUL, and use the promo code SPORKFUL for a special discount.

Jun 08, 2020
Trailer: Welcome to The Sporkful
00:02:58

This podcast isn’t for foodies, it’s for eaters. We have a ton of fun obsessing about food to learn more about culture, science, history, and most importantly—people. In every episode of The Sporkful you’re going to learn something, feel something, and laugh. Winner of the James Beard and Webby Award for Best Food Podcast. Hosted by Dan Pashman, who also hosts Cooking Channel’s “You’re Eating It Wrong.” Subscribe or favorite now and join us!

Jan 01, 2020