The Sporkful Stitcher Studios

Food writer Khushbu Shah and chef Edy Massih each released their first cookbooks this spring. Both works are part of a new generation of cookbooks that take inspiration from specific cuisines without being beholden to them. These books aren’t about preservation — they’re a reflection of their authors’ specific experiences. Which is why Khushbu and Edy may not do it the way your grandmother does it.

In this episode of the Sporkful, a former Shea Stadium food vendor tells Dan about the worst gig in the ballpark. Plus a North Carolina peanut man tells us how they get the salt inside the shell, and Mike Pesca from The Gist tells us how much free advertising Cracker Jack got from being included in "Take Me Out To The Ball Game".

We’re back with our annual game show Two Chefs And A Lie! 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. Can he, and can you, spot the fake chef?

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?

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?

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.