The Sporkful

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!

Cheryl Green, a multimedia artist and filmmaker focused on disability experiences, shares her journey of living with a traumatic brain injury. She humorously details how her cooking has changed, including the challenges of relearning basic tasks like flipping salmon and testing stove burners. Cheryl discusses the emotional rollercoaster of laughter post-injury and the importance of asking for help, highlighting the often-overlooked struggles of those with invisible disabilities. Her satirical film 'Cooking With Brain Injury' vividly captures these experiences.

Join veteran radio producer Robert Krulwich and comedian Amy Sedaris as they tackle Thanksgiving with humor and practicality. Robert shares a hilarious tale about a turkey that fell in love with his wife, while Amy offers witty hosting advice, including how to manage drunken guests and family drama. She suggests useful items for guests to bring and warns against unexpected pets crashing the party. With funny anecdotes and practical tips, this conversation prepares you for a delightful Thanksgiving!

Roy Wood Jr., a comedian and correspondent known for his work on The Daily Show, dives into the heartfelt connection between food and family in his new memoir, The Man of Many Fathers. He shares touching memories of car breakfasts with his mom and the significant meals that marked his relationship with his dad. Roy discusses the impact of his father's cancer diagnosis, their complex bond, and how cooking for his own son helps him navigate his parenting journey. Through humor and reflection, he uncovers the layers of familial love and loss.

Dan Pashman, a three-time James Beard Award winner and host of the Sporkful, joins Dan Souza and Lisa McManus in an engaging discussion about pasta design. They dive into the creation of his unique pasta shape, Cascatelli, focusing on its sauce-holding abilities and texture. The trio debates spaghetti's effectiveness and explores unusual pasta shapes like Vesuvio and Quattratini. Dan also shares inventive recipes, including chili crisp cacio e pepe, and waxes poetic about the culinary delights of Italy and the art of food pairing.

Paul Karolyi, a reporter and executive producer at CityCast Denver, spends years tracing the origins of Colorado-style pizza, particularly its iconic honey-on-crust feature. Together with pizza expert Scott Wiener, they explore criteria for defining regional pizza styles and question whether Colorado-style deserves a spot in the pizza pantheon. They discuss Bojo's history, the implications of its trademark, and the potential for wider recognition. With a mix of quirky anecdotes and expert insights, this conversation dives deep into the pizza world’s lesser-known corners.

Phil Rosenthal, the creative mind behind 'Somebody Feed Phil' and 'Everybody Loves Raymond', shares his fascinating food journey. He reveals his menu strategy, emphasizing surprise and adventurous starters over heavy entrees. Phil discusses his parents' Holocaust background and how it influenced their relationship with food, adding depth to his culinary experiences. They dissect the role of food in Raymond, highlighting how it mirrored family dynamics. Plus, Phil reflects on bringing joy to dining through his travel shows, merging humor and heartfelt moments.