99 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.

    Reheat: In Search Of Rosa Parks' Pancakes

    Reheat: In Search Of Rosa Parks' Pancakes

    In 2016, the Library of Congress posted Rosa Parks' personal documents online for the first time. Buried under postcards from Martin Luther King and lists of volunteers for the Montgomery Bus Boycott was a pancake recipe, written on the back of an envelope — which included the addition of peanut butter to the batter.

    • 34 min
    Yia Vang Says Hmong Food Is His Family's Legacy

    Yia Vang Says Hmong Food Is His Family's Legacy

    For years, chef Yia Vang operated his restaurant Union Hmong Kitchen in a trailer outside of a brewery in Minneapolis. Last year, he finally opened his first brick-and-mortar restaurant, and it already feels like a neighborhood institution — especially in the region of the U.S. with the largest community of Hmong refugees from southeast Asia. Over a meal of whole grilled branzino, Hmong sausage, purple sticky rice, and a lot more, Yia tells Dan about his mission to tell his parents’ story — and the story of the Hmong people — through his cooking.

    • 29 min
    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

Customer Reviews

4.6 out of 5
3.7K Ratings

3.7K Ratings

The Joke Master 😜 ,

I can just skip the commercials

Original gefilte fish was invented in order to prevent people from being mechal’el Shabbos by doing the issur of בורר,separating.so instead, before Shabbos They would take out the insides and bones and grind them up, stuff it back in and then boil it. Eventually someone came up with the idea to not stuff it back in and instead roll it into chunks like matzo balls and boil them instead. “Gefilt” is Yiddish for stuffed, hence “Gefilte fish” or stuffed fish. (PS) I’m not joking #Rabbi Dovid Orlofsky Rules!

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!

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