Dan Pashman

In this engaging discussion, Dan Pashman, host of The Sporkful, teams up with Alex Jameson, a vegan chef and Morgan Spurlock's former girlfriend, and Sean Lawton, a speaking agent for Spurlock. They delve into the origins and legacy of 'Super Size Me,' revealing its cultural shockwaves and lasting impact on health education. The trio reflects on Spurlock's controversial admissions and the broader implications of using films in school curricula. They also explore how the documentary reshaped conversations around diet, health, and the fast-food industry.

Join Dan Pashman, a three-time James Beard Award-winning host, and Melissa McCart, Eater NYC reporter and food writing expert, as they dive into the New York pizza scene. They tackle the debate over East Coast vs. West Coast pizza, discuss the evolving styles and pricing, and put the hot honey pizza trend to the test. Expect insights on personal preferences, the impact of social media on dining, and the thrilling rivalry between iconic pizzerias Scar's and Roberta's. It's a flavorful showdown you don’t want to miss!

Dan Pashman, creator of the Sporkful Food Podcast and inventor of cascatelli, explores the fascinating world of pasta in his culinary journey. He shares the inspiration behind his cookbook, including innovative pasta shapes and unique pairings. Dan embarks on a tour across Italy, uncovering lesser-known dishes and challenging common perceptions of pasta, like the evolution of carbonara. His interactions with renowned food writers and chefs highlight a dynamic culinary culture that embraces both tradition and modern innovation in Italian cuisine.

Join the debate on the best pasta sauce with guest Dan Pashman. Explore unique pasta shapes, pesto origins, and pasta water secrets. Laugh at pasta fusion dishes and learn about Dan's new cookbook.

Chef Jet Tila returns to take Thanksgiving calls, Dan Pashman constructs the ultimate plate, Rossi Anastopoulo reveals the secret history of pie in America, Milk Street team gives mashed potatoes a makeover, and Jacques Pépin shares his Thanksgiving plans.

This week features Lesley Bannatyne, a Halloween expert and author, who shares insights into Victorian-era Halloween celebrations, complete with playful games and traditions. Food writer Alex Beggs explores the intriguing science behind candy-flavored fruits like cotton candy grapes. Dan Pashman compares the joys of full-size versus miniature Halloween treats, while Lynn Clark introduces a delightful German-style winter squash bread. Finally, Cheryl Day addresses baking queries, focusing on cake frosting and fruit substitutions.

Dan Pashman, a cookbook author and the host of Sporkful, embarks on a flavorful journey through Italy, uncovering hidden regional pasta dishes. He shares surprising insights about innovation versus tradition in Italian cuisine. The conversation highlights unique creations like 'assassin's spaghetti' and how social media reshapes culinary landscapes. Pashman also celebrates the cultural significance of pasta, blending history with modern twists. His passion for pasta shines through, inspiring a desire to explore the rich flavors of Italy.

Dan Pashman, a James Beard Award-winning podcaster, and Joan Nathan, a celebrated cookbook author, explore the intersection of food and culture. Pashman discusses his innovative pasta projects and shares how he created a viral pasta shape, encouraging home cooks to embrace simplicity. Nathan dives into her Jewish heritage, highlighting the importance of family recipes, such as matzo ball soup, that connect personal history with culinary traditions. Together, they celebrate food's ability to tell stories and foster family bonds.

Discover how Dan Pashman created a new pasta shape, the challenges of developing unique pasta sauces, the journey of starting a cookbook, the importance of salt in cooking, and the process of refining pasta recipes in this entertaining podcast episode.

Dan Pashman, host of The Sporkful, dives into his hilarious mission to create a new pasta shape while arguing why he detests spaghetti. He leads a lively debate on the merits of various pasta forms and proposes an evaluation system based on forkability and sauceability. Alongside experts, Dan discusses the science of durum wheat and the making of high-quality pasta. Expect humorous anecdotes and a spirited exploration of pasta innovation, all while challenging established culinary norms.