337 episodes

We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman of Cooking Channel's You're Eating It Wrong and the book Eat More Better. A Stitcher Production.

The Sporkful Stitcher

    • Arts
    • 4.6 • 3.2K Ratings

We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman of Cooking Channel's You're Eating It Wrong and the book Eat More Better. A Stitcher Production.

    Can We Go Viral On TikTok?

    Can We Go Viral On TikTok?

    TikTok is the wild west of the food media world. It’s less professionalized than Instagram and YouTube, and it holds the promise of virality from the very first time you post. So we wondered: What actually makes a food TikTok go viral? To find out, we consult Bettina Makalintal, a food journalist and culture critic, and Professor Emily Contois, who studies food on Instagram. Then we get advice from a TikTok star: Joanne Lee Molinaro, aka The Korean Vegan. Armed with tips and tricks from the experts — and a pecan pie — can Dan reverse engineer his own viral TikTok?

    If you’re the type who likes to flip to the end of the book first, you can watch Dan’s TikTok right here. //

    Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

    Transcript available at www.sporkful.com.

    • 34 min
    Will The Library Of Congress Cooking Club Rise Again?

    Will The Library Of Congress Cooking Club Rise Again?

    The Library of Congress is the biggest library in the world. It has 500,000 food books alone. A  library with that many books has a lot of librarians, with expertise in just about every region, culture, and period of history you can think of. Since 1949, the library’s cooking club has drawn on that diversity of knowledge to bring together foods from all over the world. But by the 2000s, the club had lost steam and was nearly defunct. Could librarian LaVerne Page and database specialist Shirley Loo save the club? Dan travels to the club’s annual holiday luncheon to find out — and to share some of his favorite librarian jokes. //

    Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

    Transcript available at www.sporkful.com.

    • 30 min
    A Hip Hop Track Inspired Bryant Terry To Go Vegan

    A Hip Hop Track Inspired Bryant Terry To Go Vegan

    “So often when we talk about veganism, we don't imagine Black people,” says Bryant Terry, the James Beard Award-winning cookbook author, chef, and educator. But Bryant sees veganism as deeply rooted in Black communities and traditions. And, he points out, veganism is growing faster among Black Americans than among any other group. After publishing another popular vegan cookbook last year, Bryant just released a new book that he edited: Black Food, which includes recipes, playlists, art, poetry, and essays from more than 100 contributors. Bryant joins Dan to talk about the many influences that guided him towards veganism, what it took to get the wider publishing community to take his work seriously, and why Black Food will be his last book. //

    Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

    Transcript available at www.sporkful.com.

    • 32 min
    Mission: ImPASTAble 7 (Update) | Turning The Ship

    Mission: ImPASTAble 7 (Update) | Turning The Ship

    We’re back with the latest on cascatelli, the new pasta shape that Dan invented. Now that the chaos around cascatelli’s launch has died down, Dan has to make some big decisions about what to do next — with help from his cousin Carrie and die maker Chris Maldari. Then while Sfoglini upgrades their factory and tries to get the pasta into stores and restaurants, Dan explores other opportunities. Can he land the kind of deal he’s hoping for? Plus: Dan puts his mom to work developing recipes for cascatelli.

    Order your limited edition cascatelli gift box now at Sfoglini.com! And use The Fresh Market’s store locator to find cascatelli in a store near you. //

    Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

    Transcript available at www.sporkful.com.

    • 40 min
    Patti LaBelle Says She Cooks Better Than She Sings

    Patti LaBelle Says She Cooks Better Than She Sings

    Patti LaBelle is not just a music icon, she’s also a food icon. She’s written best-selling cookbooks, hosted a food TV show, and even cooked for Elton John, The Rolling Stones, and Prince. Back in July, she released the 20th anniversary edition of her first cookbook, LaBelle Cuisine. She talks with Dan about touring the segregated South in the ‘60s, the viral video that made her sweet potato pie a Walmart sensation, and the one recipe in her cookbook that’s perfect for women going through menopause. Plus food writer Adrian Miller joins us to discuss why Patti’s sweet potato pie has particular significance in the Black community. //

    Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

    Transcript available at www.sporkful.com.

    • 30 min
    Pati Jinich Can Read Your Fridge Like A Tarot Card

    Pati Jinich Can Read Your Fridge Like A Tarot Card

    Pati Jinich has always had to move between worlds — as a Jew growing up in Mexico, and as a Mexican immigrant to the US, where she first worked as a policy analyst. “It wasn’t until I switched to cooking,” she tells us this week, “that I was finally able to make sense of all the pieces of myself.” Since that transition she’s spent a decade documenting Mexico’s vast and varied food cultures in her cookbooks, and on her PBS show Pati’s Mexican Table, which is watched by more than 65 million people around the world. Her new docu-series, La Frontera, is more political, examining the US-Mexico border, and the people who navigate the two worlds between it. It’s also her most personal work yet. She talks with Dan about why this show is so important to her. Plus she peers into his fridge over Zoom, and tells us about a deep fried quesadilla in Jalisco that she’ll never forget. //

    Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL).

    Transcript available at www.sporkful.com.

    • 34 min

Customer Reviews

4.6 out of 5
3.2K Ratings

3.2K Ratings

BonusDad ,

It’s a Show for Eaters—and Thinkers

Pashman has a wonderful sense of humor and a humorous sense of wonder. He also is a terrific interviewer covering a broad range of cultural touchstones. I’ve listened weekly for about three years and in that stretch there have been maybe two dogs I couldn’t finish. Every other episode has engaged me on multiple levels. And if that weren’t enough praise, he also created my favorite pasta, which spawned an engrossing series of episodes. My family loves Cascatelli, too, but show signs of weariness when I expound on the journey Pashman took to create the pasta every time I cook it. My dog loves the show, too, because I don’t rush her home on our evening walks as I listen. Lots of time for sniffing results. You should give The Sporkful a whiff.

pence is not xtian ,

Description says it’s sponsored!

It clearly said the episode is sponsored. If it’s not something that doesn’t interest you then don’t listen.

5339kln ,

My goodness!

Finally listened to an episode the other day (though I had the show in my library for quite some time). So glad I did, now I’m binging through the past episodes to catch up. I love the vibe and tempo, and how it’s edited and put together. Great guests and conversations.

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