The Sporkful

Ahead of the Jewish High Holidays, we’re talking with two cookbook authors about how Jewish food around the world has evolved, and where it’s going next. For decades, Jewish home cooks have turned to Joan Nathan for a taste of the familiar, and for a window into what Jews in other parts of the world eat. Dan talks with Joan about why her first cookbook was initially rejected by 16 publishers, and the Arab chicken dish she ate in Israel that changed her life. Then, Dan talks with Jeremy Salamon, part of a new guard of Jewish chefs pushing the cuisine forward. His Hungarian-Jewish restaurant in Brooklyn, Agi’s Counter, has received national acclaim, but he’s also heard from some unhappy Hungarians who came in looking for an old world approach. He tells Dan about his first restaurant job when he was 11, and why his grandmother is his best publicist. Joan Nathan’s new book is My Life In Recipes: Family, Food, And Memories. Her upcoming book, A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families, is available for pre-order. Jeremy Salamon’s book is Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table. We are giving away a copy of My Life in Recipes and Second Generation! To enter to win a copy, all you have to do is sign up for our newsletter by October 18. If you’re already signed up, then you’re already entered to win. Open to US addresses only. Sign up now at sporkful.com/newsletter.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O’Hara, Nora Ritchie, Jared O'Connell, and Giulia Leo. Transcription by Emily Nguyen.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 explore the history of an iconic American food couple — cereal and milk — with help from New York Times food correspondent Kim Severson and author Mark Kurlansky.This episode originally aired on December 17, 2018 and was produced by Dan Pashman, Anne Saini, and Aviva DeKornfeld, edited by Gianna Palmer, and mixed by Dan Dzula.  The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. This update was produced by Gianna Palmer. 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.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.

Discover the fascinating five-year journey behind Taco Bell's collaboration with Cheez-It to create the Big Cheez-It Crunchwrap Supreme and Tostada. Hear from the food developers as they share the challenges of innovative food creation, including the unique concept of a Cheez-It taco shell. Experience the excitement of flavor integration and consumer testing during the product launch, and learn how social media shaped public perception. This story reveals the dedication and creativity that goes into bringing bold new ideas to the menu.

Fawn Weaver, a passionate historian and advocate, dives into the overlooked legacy of Nathan "Nearest" Green, the formerly enslaved man who taught Jack Daniel how to make whiskey. The conversation reveals how this partnership shaped whiskey-making in America and the efforts to recognize Green's contributions. Weaver shares her emotional journey and the importance of acknowledging historical injustices, as well as the initiatives she's spearheading to honor Green's legacy and support his descendants.

Discover the surprising connection between sound and taste, revealing how crunching scallions or the background music during chocolate tasting can alter our flavor perception. Learn why chefs emphasize selling the sizzle, and hear insights from food scientists on browning meat and auditory cues in cooking. Dive into the science behind emulsifying homemade mayonnaise, emphasizing how technique and sound elevate both flavor and texture in your dishes. This exploration showcases the powerful role of our senses in creating memorable culinary experiences.

Janie Pashman, wife of the host, joins Dan to tackle listener food dilemmas with humor and insight. They mediate a couple’s menu planning spat and debate preferences on deli meats and cucumbers. When a listener asks how Dan handles family criticism of his cooking, the conversation turns personal and relatable. The couple draws on their own family dynamics, highlighting the joy and chaos of mealtime. With lively discussions about ketchup on mac and cheese and culinary creativity, this episode is a delicious blend of family bonding and food humor.

José Ralat, the taco editor for Texas Monthly, dives into the flavorful world of tacos across Texas. He shares his incredible journey of traveling over 10,000 miles in search of the best tacos, highlighting the cultural significance of dishes like barbacoa. Ralat advocates for the respect that Tex-Mex deserves, while defending the legitimacy of America's regional tacos compared to their Mexican counterparts. Buckle up for a delicious discussion that celebrates taco culture and challenges perceptions of authenticity!

Jad Abumrad, co-founder of Radiolab and a pioneer in podcasting, joins Dan to explore the tantalizing world of cannabis-infused foods. They dive into gourmet innovations following legalization, discussing the complexities of dosing and flavor. Listeners are treated to anecdotes about the unpredictable effects of edibles and the delightful challenges of creating safe yet delicious treats. With humor and vivid stories, they highlight the balance of taste and the highs and lows of this culinary adventure.

Bea Ojakangas, an influential food personality and author of the first Finnish cookbook in the U.S., shares her remarkable journey. She recounts her childhood on a Minnesota farm, the challenges of being a woman writer in the 1950s, and the life-changing call from Julia Child. Her culinary innovation includes inventing Gino's Pizza Rolls, revealing the ups and downs of that journey. Bea also reflects on her competitive baking experiences, her passion for local food culture, and her eventual success in publishing 23 cookbooks.

Josh Scherer and Nicole Enayati, co-hosts of Mythical Kitchen's A Hot Dog Is A Sandwich, dive into the quirks of cuisine. They tackle the heated debate on lab-grown meat bans and question Chipotle's portion sizes. The duo humorously navigates whether tacos could legally be defined as sandwiches. Alongside this, they explore age restrictions in restaurants and the food world's latest oddities, including new cereal mixes. Their unique perspectives bring a blend of comedy and critical thought to the food landscape.