The Sporkful

Stanley Tucci, award-winning actor and food enthusiast, shares his culinary journey from films to cookbooks. He reveals how his viral Negroni video lifted spirits during lockdown and discusses the art of eating on camera. Tucci also reflects on his battle with oral cancer and its impact on his relationship with food. He shares fond memories of his late wife's recipes and the importance of family meals, all while emphasizing his love for crafting the perfect martini on set.

Bryant Terry, a James Beard Award-winning chef and author, shares his journey to veganism, sparked by a hip-hop song and his rich heritage. He highlights the vegetable-centric nature of Black food traditions and the growing interest in veganism among Black Americans. Terry discusses his struggles to publish impactful cookbooks and the creation of Black Food, which he views as a farewell to his writing career to focus on mentoring new authors. He also critiques the reliance on meat substitutes and advocates for more creative plant-based cooking.

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 2026? All is revealed in our annual year-end spectacular. We also replay one of the Sporkful crew’s favorite episodes of the year. Scott Wiener, founder of Scott’s Pizza Tours, has made a name for himself as one of the most knowledgeable and passionate pizza experts in America. (He has the Guinness Record for the world’s largest collection of pizza boxes — nearly 2,000.) This week, Dan and his family join Scott on one of his famous Sunday tours, in which pizza pilgrims board a school bus not knowing what pizzerias Scott plans to take them to. On the tour, Dan gets to watch Scott in action: figuring out his route on the fly, taking the temperature of pizza ovens with an infrared thermometer, and debunking NYC pizza myths. Plus, we have a big update on Scott’s personal life since he was on the show in 2018.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. Additional production by Grace Rubin.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This episode is chock full of strategies for making your way in one of the world's most barren food wastelands. We cover both the airport and airplane, short domestic flights and long haul international flights, snacks, entrees, and more. We'll tell you how to mix your cocktail, how to use your pretzels to improve your other food, how to get served first, and how to end up with enough beverages to get you to your destination.This episode originally aired on August 16, 2011, and July 30, 2012, and was produced by Dan Pashman and Mark Garrison. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

From a moisturizer made of beef fat, to bartenders hating on Gen Z, to tariffs, a lot happened this year. (How do you get away with stealing 100,000 eggs and a truckload of Guy Fieri’s tequila?) We cover the biggest and strangest food stories of 2025 in our Salad Spinner Year in Review! Helen Rosner, staff writer at The New Yorker, and Yasmin Tayag, staff writer at The Atlantic, join us to discuss all these headlines and more -- and we inaugurate our brand new Silver Spork Awards!Subscribe to Helen Rosner’s newsletter, The Food Scene, and check out her story, “I’m Donut ? And The Allure Of The International Chain.”Listen to Yasmin Tayag’s podcast, How To Age Up, and check out her story, “Can Jollibee Beat American Fast Food At Its Own Game?”Correction: We checked after the fact, and Bob's Red Mill Gluten Free Protein Oats do indeed have more protein than their Old Fashioned Regular Rolled Oats.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell, with production help this week by Morgan Johnson.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In a delightful chat, music and food icon Patti LaBelle shares her culinary journey, from cooking for legends like Elton John to her viral sweet potato pie. She reflects on her early kitchen memories and the joy of feeding others being akin to performing on stage. Food writer Adrian Miller joins to explore the rich cultural significance of sweet potato pie in the Black community and Patti's role in promoting healthier soul food after her diabetes diagnosis. Together, they blend soul, flavor, and personal stories that are both heartwarming and tasty!

Samin Nosrat, a celebrated chef and author of Salt Fat Acid Heat, shares her fascinating journey from the heights of success to grappling with loneliness and depression. She discusses how her ambition led her to reinvent her cooking approach and find inspiration in unexpected places like Taco Chronicles. Samin also reflects on her new book, Good Things, exploring community through cooking rituals. With humor, she touches on flexible recipes and the importance of personal stories in her work, creating a deeper connection with her readers.

Bettina Makalintal, a food journalist known for her work with Bon Appétit, and Joanne Lee Molinaro, The Korean Vegan and former attorney, dive into the chaotic world of food TikTok. They discuss the platform’s role in shaping food trends and what makes videos go viral. Bettina shares insights on early content success, while Joanne emphasizes using personal stories and strong hooks for engagement. They also explore the emotional ups and downs of viral fame, offering practical tips for aspiring creators navigating TikTok's unpredictable landscape.

In this discussion, food reporter Adwoa Gyimah-Brempong takes listeners on a historical journey through American cooking fats. She reveals how food culture intertwines with health and class, including the rise of Crisco over lard and margarine's reinvention thanks to Eleanor Roosevelt. Adwoa addresses the current panic over seed oils, dissecting the influence of social media and the lack of scientific backing. The conversation highlights recurring themes of American anxiety about food safety and identity throughout history.

In this lively discussion, Jane, a neurobiology grad student, passionately defends rolled enchiladas, linking taste preferences to brain plasticity. Meanwhile, friends Adam and Jonathan debate a dystopian future with only one cheese—Adam praises mozzarella's versatility, while Jonathan argues for cheddar's bold character. The conversation takes a cerebral turn with metaphysical ponderings on grilled cheese versus melts, as they establish a witty rule about accompaniment limits. It's a deliciously thought-provoking clash of culinary philosophies!