The Sporkful

Pretty much every restaurant has salads, and yet how often do you get really excited to eat one? In restaurants and at home, most salads seem to be there because the person making the meal felt obligated to offer them. And diners eat them for the same reason. This week we set out in search of salads that you’ll still be talking about weeks later. We hear from Chef Ayesha Nurdjaja of Shuka and Shukette in New York City, who makes Dan’s favorite salad. Then Emily Nunn, who writes the newsletter The Department of Salad, shares why she believes that “anything that you can eat can be a salad” — with one important exception -- and why she does “not by any means consider salad a ‘diet’ food, so get that out of your head this instant.”The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Ella Barnes. Transcription by Emily Nguyen.Transcript available at www.sporkful.com.Thank you to Subaru for sponsoring today's episode. Visit subaru.com/forester to learn more. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Is it unethical to sample an ice cream shop's flavors and not buy anything? A married couple calls in for advice, and Cooks Illustrated's Dan Souza reveals the artisanal ice cream industry's biggest secret. Plus, two listeners who run a French fry stand together call in to debate the definition of a condiment.This episode originally aired on February 26, 2018, and was produced by Dan Pashman and Anne Saini, with editing by Peter Clowney. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Ella Barnes. Transcription by Emily Nguyen.Every other 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.Transcript available at www.sporkful.com. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Celery doesn't get a lot of love these days. But it was the avocado toast of the late 1800s and early 1900s. People thought it had magical powers, and the hottest chefs in New York City were making celery-fed duckling, mashed celery, fried celery, and celery tea. So why did celery fall from grace? And can this once vaunted vegetable make a comeback? Reporter Maya Kroth and our friends at the podcast Proof, from America’s Test Kitchen, investigate. This episode originally aired on January 7, 2019, and was reported by Maya Kroth and produced by Dan Pashman and Anne Saini. It was edited by Gianna Palmer and mixed by John DeLore. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Ella Barnes. Transcription by Emily Nguyen.Transcript available at www.sporkful.com. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Food writer Khushbu Shah and chef Edy Massih discuss their unique cookbooks that reflect their specific experiences, not traditional cuisines. They share insights on writing their books, the challenges of recipe development, and the importance of choosing the right ingredients. The conversation includes reflections on identity, family relationships, and the nuances of cookbook publishing.

Former Shea Stadium food vendor shares worst gig at the ballpark, North Carolina peanut man explains salt in shell, Mike Pesca discusses Cracker Jack advertising. Podcast explores peanuts, Cracker Jack history, nostalgia of ballpark vendors, and memories of ballpark food.

We’re back with our annual game show Two Chefs And A Lie! Here’s how it works. Dan talks with three “chefs.” Two of them are real chefs, one is an imposter. Dan can ask each of them just five questions, and then has to guess who the liar is. And you can play along too! Dan lost the first two games, but he won last year. Can he start a streak? Can he, and can you, spot the fake chef?The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Ella Barnes. Publishing by Shantel Holder and transcription by Emily Nguyen. Transcript available at www.sporkful.com. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Recently, a friend of restaurant critic Tim Hayward called him a glutton. This week, our friends at the Life and Art from FT Weekend podcast dig into that label with Tim — and he explains why he embraces the label. Then, Life and Art host Lilah Raptopoulos speaks with food and drink editor Harriet Fitch Little about dinner parties. What’s the perfect vibe — and the perfect soundtrack? How can you throw a dinner party that both guests and hosts will actually enjoy? And can you still host even if you’re a bad cook? They answer all these questions and more.Additional links:“As God is my witness, gluttony is not a sin” by Tim Hayward“Who’d invite their boss to dinner?” by Anjli Raval“‘No effort’ dinner parties are a delusion” by Tim HaywardHarriet Fitch Little’s dinner music recommendation is A Piano and A Microphone by PrinceThe Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. Publishing by Shantel Holder and transcription by Emily Nguyen.Transcript available at www.sporkful.com. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

After months of searching, we finally meet Ted Ngoy, aka "the Donut King", and learn what happened to him. He's returned to the Cambodian community seeking redemption. But will he find it?(This is part two of a two-part series; scroll back in your feed for part one.)This episode originally aired on April 30, 2018, and was produced by Anne Saini and Dan Pashman, with editing by Peter Clowney. The Sporkful team now includes Emma Morgenstern, Andres O’Hara, Jared O’Connell, Nora Ritchie, and Ella Barnes. Publishing by Shantel Holder and transcription by Emily Nguyen.Transcript available at www.sporkful.com. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

After escaping Cambodia's Killing Fields, Ted Ngoy built a donut empire in California. Then he lost it all, and disappeared. This week we're searching for the Donut King and his legacy. (This is part one of a two-part series. The second part comes out on Friday.)Additional info:Chad Phuong's Cambodian-Texas Battambong BBQ (Southern California)Dary and Sreyrot Chan's gourmet donut shop Sweet Retreat (Long Beach, CA)Greg Nichols' piece, "Dunkin and the Donut King" (California Sunday Magazine)Frank Shyong's piece, "In Cambodia Town, moving beyond the ‘killing fields’ and into success" (The Los Angeles Times)This episode originally aired on April 23, 2018, and was produced by Anne Saini and Dan Pashman, with editing by Peter Clowney. The Sporkful team now includes Emma Morgenstern, Andres O’Hara, Jared O’Connell, Nora Ritchie, and Ella Barnes. Publishing by Shantel Holder and transcription by Emily Nguyen.Transcript available at www.sporkful.com. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Molly Baz shares her innate confidence in taste and style, revealing her recipe development process and visual aesthetic. From signature dishes to her career evolution, she discusses baking the perfect cornbread, leaving Bon Appetit to start The Club, and embracing personal branding. The episode dives into Molly's journey from private dining to cookbook authorship, highlighting her unique flavor combinations and creative freedom in culinary exploration.