The Sporkful

David Hu, a mechanical engineering professor at Georgia Tech, dives into the fascinating mechanics of eating and the joy of slurping noodles. He reflects on the intricate art of enjoying pho, sharing humorous tips on etiquette and flavor harmony. The conversation gets lively as they explore how slurping enhances flavors and even discuss the science behind noodle types and sauce viscosity. Hu also reveals surprising insights about how our breathing affects taste perception, turning every bowl of pho into a delightful sensory experience.

Deb Freeman, a food writer and podcast host, created the PBS documentary Finding Edna Lewis, highlighting the journey of Edna Lewis, a groundbreaking Black chef. They delve into Edna's innovative approach to Southern cooking, emphasizing seasonal ingredients long before it was trendy. The conversation also uncovers her struggle for recognition, her impact on American cuisine, and the rich culinary narratives shaped by her experiences. Discover how her legacy continues to inspire chefs today and why her contributions deserve greater acknowledgment.

André Prince Jeffries, the owner of Prince's Hot Chicken, shares her family's 40-year legacy in Nashville’s hot chicken scene. She discusses how the dish rose to fame while highlighting its roots in the Black community that created it. The conversation tackles the troubling dynamics of appropriation, revealing how big chefs benefit from a dish steeped in cultural history. André also reflects on the challenges faced by family-run establishments in a landscape filled with imitators, emphasizing the importance of recognizing the dish's true origins.

Join a culinary road trip across the South, where gas stations double as hidden gems for mouthwatering food. Discover pimento cheese sandwiches, tacos, and even sushi from surprising spots. Meet the passionate people behind these unique eateries, learning how they're adapting to change while preserving local flavors. Delve into the cultural significance of gas stations as community hubs, showcasing the warmth and charm of Southern dining. Get ready for an adventure filled with delicious treats and the richness of Southern food culture!

In this engaging conversation, Matt Reynolds, director of the quirky documentary The Great Chicken Wing Hunt, shares his expertise in the quest for the perfect buffalo wing. He humorously discusses the art of wing-making and its surprising connection to love. The dialogue explores the philosophical parallels between culinary perfection and romantic pursuits, emphasizing balance and realistic expectations. Listeners will delight in the passionate debates over wing preferences and the significance of sauce application, making for a tasty journey into flavor and relationships.

Dan is live on stage in Memphis with famed local restaurateur Karen Blockman Carrier! Karen grew up Orthodox Jewish in Memphis, and she wanted to be a painter. But after a chance meeting with a caterer in a smoke-filled bathroom stall in New York City, she decided to focus on food. Karen shares the twists and turns of her life, from a disastrous day working for Martha Stewart, to reinventing the Memphis dining scene with eclectic restaurants in an old Victorian home and a former hair salon, to a private chef gig for Tom Cruise.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O’Hara, Jared O'Connell, and Giulia Leo. Publishing by Shantel Holder.Transcript available at www.sporkful.com.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.

We're revisiting two "Call-In Smorgasbord" episodes from 2011, which were all about settling scores, issuing opinions, and learning about your kitchen innovations. In part one, we tackle a debate between an engaged couple, both philosophers, who want help answering the existential question: "Is it soup?" In part two, we take calls from a couple of students in Canada who are clearly ahead of the class. One caller has an important question about milk, and the other needs our consultation on a school project. Plus, a man in San Francisco calls in to share his strong opinions about mac and cheese.These episodes originally aired on March 1, 2011 and March 14, 2011, and were produced by Dan Pashman. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, and Jared O'Connell. Publishing by Shantel Holder.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.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.

Chandra Ram, a talented cookbook author and associate editorial director for Food & Wine, dives deep into the art of recipe writing. She shares insights on what makes a recipe reliable and how misleading instructions can frustrate home cooks. The talk highlights the innovative 'action method' used in the latest edition of The Joy of Cooking and how it has evolved over time. There are also entertaining anecdotes about recipe mishaps, including the quest for the perfect brownie, and reflections on the rich history of iconic dishes like chocolate chip cookies.

Eleanor Sterling, co-curator of the American Museum of Natural History's "Our Global Kitchen" exhibit, shares her expertise on historical culinary practices. She dives into the tantalizing question of what dinosaur eggs might have tasted like and elaborates on the unique challenges of preparing food in extreme environments like the Gobi Desert. Sterling also offers insights on the evolution of ice cream-making techniques and the rich history of corn, revealing how ancient Aztecs might have benefited from dietary shifts.

Tom Scocca, a journalist known for his insightful critique on cooking instructions, dives into the murky world of misleading recipes. He unpacks the frustrations around exaggerated cooking times, particularly for caramelized onions, revealing how such myths can cause unnecessary stress for home cooks. Alongside recipe-writing expert Christopher Kimball and food writer Elizabeth Dunn, they discuss the pressure on recipe developers to promise quick and easy meals, challenging the notion of effortless cooking in our busy lives.