80 episodes

We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman, who's also the inventor of the new pasta shape cascatelli. James Beard and Webby Award winner for Best Food Podcast. A Stitcher Production.

The Sporkful Stitcher Studios

    • Arts
    • 4.6 • 104 Ratings

We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman, who's also the inventor of the new pasta shape cascatelli. James Beard and Webby Award winner for Best Food Podcast. A Stitcher Production.

    Anything’s Pastable 4 | A Cookbook Is Born

    Anything’s Pastable 4 | A Cookbook Is Born

    In the final episode of “Anything’s Pastable,” the recipes are done — but they’re all in Google Docs. Now Dan has to bring them together into an actual book, with a cohesive visual style. So he hires an art director who scours flea markets for just the right props to bring the book’s personality to life. Then Dan heads to the Bay Area for the photo shoot, which means cooking nearly every recipe from the book one last time.

    • 43 min
    Anything’s Pastable 3 | Searching For A Spark

    Anything’s Pastable 3 | Searching For A Spark

    As Dan’s cookbook deadline approaches, recipe testing kicks into high gear — and he attempts to develop a few recipes on his own. But scorched pans and sauce spills lead to frayed nerves. Can he rediscover the creative spark that got him excited about this project in the first place?

    • 33 min
    Anything’s Pastable 2 | Eat Sauté Love

    Anything’s Pastable 2 | Eat Sauté Love

    In part two of “Anything’s Pastable,” Dan embarks on an epic trip across Italy in search of lesser-known pasta dishes — and to learn about the evolution of pasta more broadly. He starts in Rome, where food writer Katie Parla reveals a shocking truth about pasta. Then an Italian food historian challenges Dan’s thinking about carbonara.

    • 38 min
    Anything’s Pastable 1 | Every Grain Of Salt

    Anything’s Pastable 1 | Every Grain Of Salt

    After Dan’s pasta shape, cascatelli, went viral, people everywhere were cooking with it and sending him photos of what they were making. As exciting as that was, he was disappointed that most folks were only making a handful of well-worn dishes with this new shape. So Dan decided to write a cookbook to show the world that there’s so much more you can and should be putting on all your pasta shapes, cascatelli and beyond!

    • 44 min
    Gary Gulman’s Ice Cream Joke Was A Cry For Help

    Gary Gulman’s Ice Cream Joke Was A Cry For Help

    Gary Gulman did so many food bits early in his stand-up career that he joked he was "a strictly food-based comic." But as his comedy started to evolve in new directions, the role of food in his act changed, too. Instead of observational humor, Gary now uses food in a more personal way — from talking about ice cream as a window into his clinical depression, to skewering income inequality through a discussion of Pop-Tarts.

    • 35 min
    Deep Dish With Sohla And Ham: Bagels

    Deep Dish With Sohla And Ham: Bagels

    Violence, death threats, and bagels, oh my! In this final episode of Deep Dish season one, Sohla and Ham explore the origins of bagels, and the tough-as-nails Eastern Europe immigrants who created a thriving bagel business in New York. When the mafia tried to muscle its way into the bagel business, the bagel bakers fought back — but in the process, they failed to see a bigger threat.

    • 39 min

Customer Reviews

4.6 out of 5
104 Ratings

104 Ratings

frank pellow ,

so much fun and inspiring

whenever i see a new episode of the sporkful in my podcast feed I feel excited. Excited that i am going to learn something new about food and be inspired. Even when it's something i wouldn't cook/eat myself the episode is very enjoyable to listen to.

Missy_B_ ,

Great listen!

I really love to listen to the Sporkful, always something new to learn and they cover really interesting topics in the food world. I’m starting to talk to people about surface area on foods ;)

HLB220493 ,

Enjoyed episode apart from...

I was listening the podcast for the first time and enjoying the episode with Nadiya Hussain. Then, the host referred to North England as a rust belt- a term I’d never heard before.
After researching this expression and as an unimpressed North England listener, I’ll not be listening to this podcast again.

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