327 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.

    Padma Lakshmi Just Wants To Eat Her Samosa In Peace

    Padma Lakshmi Just Wants To Eat Her Samosa In Peace

    Since we first had Padma Lakshmi on The Sporkful in 2016, a lot has changed — in the world, and for her. She’s become a vocal activist, speaking out on immigration and women’s rights, and sharing more of her own personal experience in the process. She created and hosts a food travel show, Taste the Nation, that looks at the immigrant experience through the lens of food. She’s also just published her first children’s book, Tomatoes for Neela, all while continuing to host Top Chef. This week Padma reflects on the rejections she faced when pitching her show, the aspect of her work that she resents the most, and how she’s finally taken more control over her own career. //

    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.

    • 29 min
    Who Invented Flamin’ Hot Cheetos?

    Who Invented Flamin’ Hot Cheetos?

    For two decades, Flamin’ Hot Cheetos has been one of the most popular snacks in America. In recent years its legend has grown, as word spread that they were invented by Richard Montañez, a Mexican-American janitor at Frito-Lay who went on to become a company executive. The story made Montañez something of a Latino icon, with two memoirs and a soon-to-be-released biopic based on his life. But when a journalist at the L.A. Times started looking into this feel-good story, he found a very different tale. //

    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.

    • 29 min
    Queer Eye’s Antoni Porowski On Emotional Eating And Impostor Syndrome

    Queer Eye’s Antoni Porowski On Emotional Eating And Impostor Syndrome

    Antoni Porowski wasn’t the obvious choice to be the food expert on Queer Eye — he’s not a chef and he has no formal culinary training. When the show debuted in 2018, many people asked, “Can this guy actually cook?” Not the most reassuring reaction for a person who already struggled with impostor syndrome. In the years since, he’s alternated between trying to prove his haters wrong, and trying to stop worrying about what others think. On the eve of his second cookbook coming out, where is he at with these internal battles? Antoni also reveals his struggles with body image, his secrets for a good salad, and his hot takes on pierogi. //

    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.

    • 28 min
    Being Thin Isn't A Virtue, Says Lindy West

    Being Thin Isn't A Virtue, Says Lindy West

    Lindy West is a leading voice of the fat acceptance movement, a position that's earned her a lot of devoted fans — and a lot of enemies. Dan sits down with Lindy, author of the best seller Shrill: Notes from a Loud Woman, at a New York City diner, where they get into the issues that fat people face when eating in public. Lindy explains why she still feels the need to buy carrots at the grocery store when she’s picking up a cake, and discusses the assumptions strangers make when they see her with her “skinny, hot husband.” But it’s not all serious. Dan and Lindy geek out over the best way to make sandwiches at an airport lounge, and Lindy reveals her controversial theory about Lean Cuisine pizza. //

    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).

    • 29 min
    The Rice Cooker That Changed Jake Cohen’s Life

    The Rice Cooker That Changed Jake Cohen’s Life

    Jake Cohen didn’t care much about Jewish food when he went to culinary school and worked in high end restaurants. But when he met his future husband, Jake was introduced to the Middle Eastern Jewish recipes of his in-laws, like tahdig and kubbeh. Soon, he was mining his own family’s Eastern European Jewish recipes, and putting his spin on matzo ball soup and kasha varnishkes. Earlier this year Jake published his first cookbook, Jew-ish: Reinvented Recipes From A Modern Mensch, and he’s become a social media star. Ahead of Rosh Hashanah (the Jewish New Year), Dan and Jake talk about the controversial ingredient Jake adds to tahdig, whether Rosh Hashanah brisket is overhyped, and why personality is so important in online food videos. //

    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.

    • 31 min
    The Bucatini Dialogues: A Debate About Pasta Shapes

    The Bucatini Dialogues: A Debate About Pasta Shapes

    “Literally all pasta shapes are wonderful except bucatini. Bucatini can go get effed.” Francis Lam’s strongly-worded tweet inspired Dan to organize a live event in 2018, where he, Francis (host of The Splendid Table), and Evan Kleiman (host of Good Food) could debate the merits of various pasta shapes. It was called “The Bucatini Dialogues” — and yes, it was the night when Dan first announced his intention to invent a new pasta shape. But now, for the first time, we’re airing the rest of that conversation. We cover a range of shapes and tackle the tough questions, like: Why would you ever use a penne without ridges? Is there a time and a place for overcooked pasta? And what’s the best approach to eating a bowl of ramen? //

    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.

    • 33 min

Customer Reviews

4.6 out of 5
3.2K Ratings

3.2K Ratings

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.

KJHJewett ,

Love learning more about people through food!

Awesome variety in content! Always something I’ve never thought about before, but find interesting. Dan’s passion is contagious! Wish the repeat episodes would be labeled in the title or somewhere in the ep notes. Have listened partway through a few only to think, “Hmm… this sounds familiar. Have I heard this before? No way to know!”

bubba4433 ,

Boo

Disappointed that you are pimping ben and jerrys

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