The Sporkful

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!

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.