97 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 • 3.7K 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.

    Book Tour 2: How’d You Get So Good At Failure?

    Book Tour 2: How’d You Get So Good At Failure?

    In the second half of our Best of the Book Tour series, we’re answering your questions! We’ll tackle the most frequently asked questions Dan got on the tour, and the ones he never saw coming. Plus we’ll hear from other folks who worked on Anything’s Pastable about the recipes that were cut from the book, and the ones that created the most conflict between Dan and his collaborators.

    • 35 min
    Reheat: Andy Richter Bought A Midlife Crisis Fridge

    Reheat: Andy Richter Bought A Midlife Crisis Fridge

    The comic, actor, writer, and podcast host, best known as Conan O’Brien’s late night TV sidekick, tells us why he chose a really nice refrigerator over a sports car. And he traces his issues with weight back to a childhood ice cream outing with his grandmother.

    • 22 min
    Book Tour 1: Do You Really Need That Many Recipe Tests?

    Book Tour 1: Do You Really Need That Many Recipe Tests?

    For six weeks this spring, Dan hit the road for the biggest tour in Sporkful history, all in celebration of his cookbook Anything’s Pastable. He traveled to ten cities and spoke with a stacked line-up of chefs, comedians, and journalists in front of live audiences.

    • 40 min
    How You Can Taste Food Like A Flavor Chemist

    How You Can Taste Food Like A Flavor Chemist

    “Natural flavors” show up on ingredient lists for all kinds of foods. But what does that mean exactly? We get a peek into the secretive science of flavoring when we talk with Marie Wright of ADM, who’s created more than 1,000 flavors in her 30+ years as a flavor chemist.

    • 32 min
    Reheat: Why Roy Wood Jr. Sees Pros To Bad Service And Confederate Flags

    Reheat: Why Roy Wood Jr. Sees Pros To Bad Service And Confederate Flags

    Comedian and Daily Show correspondent Roy Wood Jr. is known for his thoughtful and pointed takes on race. He joins us to discuss McRib conspiracy theories, the dangers of touring the South as a black comic, and the advantages of bad service and Confederate flags.

    • 29 min
    When Mom Forgets Her Favorite Foods, With Michele Norris

    When Mom Forgets Her Favorite Foods, With Michele Norris

    “Tell me about your mama’s kitchen.” That’s how Michele Norris, former host of NPR’s All Things Considered, starts conversations with the likes of Michelle Obama and Matthew Broderick on her podcast Your Mama’s Kitchen. So naturally, Dan turns the tables and asks Michele about her own mama’s kitchen — and how those earliest food memories shape us.

    • 30 min

Customer Reviews

4.6 out of 5
3.7K Ratings

3.7K Ratings

987654321erin ,

Great Format

I really enjoy how this podcast is edited and formatted for the listeners. Many podcasts just conduct an interview and only edit out long pauses or ‘ums’ before publishing. But this format puts up the response of the guest and Dan Pashman will edit-in his own analysis and summary later. I guess it’s like reading a research/analysis article rather than a typical back-and-forth interview.
I feel as though I’m getting more out of the interview and don’t get bored with filler phrases.

Speedymoose ,

Love the Sporkful!

Dan is funny, thoughtful, perceptive and great to listen to. I look forward to listening every week!

eonc12345 ,

Cookbook promotion overload

Long-time listener, but the podcast has become a platform for cookbook sales.

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