(In honor of our 10th anniversary we’re re-releasing three all time favorite stories, as selected by listeners, each with a brand new update. It’s physical work, it requires long hours, the pay isn’t great, and the path is even tougher for women. The second part is in your feed now, with a special update at the end.Before Aleppo became an international symbol for the devastation of the Syrian civil war, it was Syria's food capital. But he also came face-to-face with the “toxic aggression” that permeates high-end kitchens.

Today's sponsors: Go to BobsRedMil...Show More. This is the conclusion of the first story. And will it live up to the hyp...Show More, Fascinating episode about how new kinds of apples are created and more importantly how the marketing behind the release works.

)//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.

It doesn't indicate certain spices or cooking methods. Then she walks Dan through a series of experiments to teach him to taste food the way she does. This week, to understand some of what we’ve lost to the pandemic, we share a vivid reminder of what we had.

We like to say "It's not for foodies, it's for eaters." If you'd like to have access to our entire archive, you can sign up for Stitcher Premium at www.stitcherpremium.com/SPORKFUL, and use the promo code SPORKFUL for a special discount.See omnystudio.com/listener for privacy information. The Sporkful isn't for foodies, it's for eaters.

Most weeks we plan on providing you with a nice distraction during these times, but this week, in a show recorded in Dan's basement, we're here with commiseratio...Show More, Apparently you can't get coronavirus if you eat something contaminated, but who wants to be in the presence of it and take the risk anyhow? Loved hearing the “forensic” look into food where you eat something b...Show More, 47:46 | Dec 10th, 2018More Details keyboard_arrow_right, We follow barbecue from West Africa to the American South to the south side of Chicago, with help from culinary historian Michael Twitty and a pitmaster in Chicago.

How was it invented? Today, we go on a quest to find out what made a beloved sandwich shop there special, and whether the restaurant and its owners have survived the conflict. !...Show More, 37:42 | Dec 17th, 2018More Details keyboard_arrow_right, We explore the history of an iconic American food couple -- cereal and milk -- with help from NYT food correspondent Kim Severson and author Mark Kurlansky. In this episode we follow one woman's attempt to recover from an eating disorder over the course of a year. The videos shot in the Bon Appetit Test Kitchen are among the most popular food videos on YouTube, beloved for their depiction of a workplace that feels cool, fun, and diverse, full of chummy editors who have become celebrities.

Apparently you can't get coronavirus if you eat something contaminated, but who wants to be in the presence of it and take the risk anyhow?!

The Sporkful podcast is host Dan Pashman's passionate discussion of ridiculous food minutiae, debating favorties old and new and exploring new ways to eat. But he also came face-to-face with the “toxic aggression” that permeates high-end kitchens. In the process, we try to learn something about whiteness in America.

Transcript available at www.sporkful.com.This episode is from The Sporkful's archives.

If you'd like to have access to our entire archive, you can sign up for Stitcher Premium at www.stitcherpremium.com/SPORKFUL, and use the promo code SPORKFUL for a special discount.See omnystudio.com/listener for privacy information. He combines highbrow and lowbrow, mashing cuisines together to create dishes that aren’t fusions — they’re collisions.

A Stitcher Production. See omnystudio.com/listener for privacy information.

That way the market would be accessible to nearly everyone, and big businesses would stay away. His story is so wild that he wrote a memoir, Notes From A Young Black Chef, that's now being made into a movie starring Lakeith Stanfield. Finally, our old friend J. Kenji Lopez-Alt stops by for a debate that’s sure to spark conversation at your next socially-distanced outdoor gathering: Should potato salad be called a salad? A middle-aged dad infiltrates the brutal world of high-end restaurants… Bill Buford is a writer who specializes in throwing himself into high-pressure environments that he’s not equipped to handle. Anger, depression, and massive success… For David Chang, every restaurant he opens feels like life or death. We talk with the hosts of the podcast Seltzer Death Match to find out.

We talk with renowned burger historian George Motz about the history of the hamburger, and about the wide range of regional burgers across the country, many of which are unknown outside their areas. This episode is co-hosted by writer and reporter Kat Chow, formerly of the NPR podcast and blog Code Switch.Note: This episode first aired four years ago. On the weight of being Black in America... Kiese Laymon has spent his whole life in conflict over eating and not eating. A quest for a sandwich… In honor of our 10th anniversary we’re re-releasing three all time favorite stories, as selected by listeners, each with a brand new update. So in a crowded field, with a drink that doesn't have much flavor to begin with, how do you tell which one is best? Hosted by Dan Pashman of Cooking Channel's You're Eating It Wrong and the book Eat More Better.
Then she walks Dan through a series of experiments to teach him to taste food the way she does.

37:07 | May 13th, 2019More Details keyboard_arrow_right, NY Times restaurant critic Pete Wells has been called the most read and most feared food writer in the US.

Transcript available at www.sporkful.com.This episode is from The Sporkful's archives. He can make or break a restaurant with one review. But in this conversation and in his new memoir, Eat A Peach, he opens up about his decades-long struggles with anger and depression, his relationship with his father, and the role it’s all played in his success.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.See omnystudio.com/listener for privacy information.
We get a peek into the secretive science of flavoring when we talk with Marie Wright of ADM Nutrition, who’s created more than 1,000 flavors in her 30 years as a flavor chemist. But in these difficult times, we're releasing it for free — both to help our listeners through quarantine, and to say thanks for continuing to support our show.

What makes it special? Fascinating episode with snippets from 'The Cooking Gene' book - that also won the James Beard Award for Book Of The Year! On the weight of being Black in America... Kiese Laymon has spent his whole life in conflict over eating and not eating. Part 2 is in your feed now, with a special update… In 2019, Kwame Onwuachi became one of the fastest rising star chefs in America, and his DC restaurant Kith and Kin was widely considered one of the best in the country. But he went through countless twists and turns to get there. For his seminal book "Heat," he spent a few months cooking in Mario Batali’s New York restaurant kitchen, a decade before Batali’s #MeToo downfall.

In 2020 they planned to release a cookbook.

Then we nerd out on the science of carbonation: What exactly is it, how does it affect the taste experience, and how do you get the best results from home carbonation systems?

That way the market would be accessible to nearly everyone, and big businesses would stay away.

We obsess about food to learn more about people. Founder John Wang selected food vendors who represented more than 90 countries. Later in the show, we talk with bartender and rum expert Shannon Mustipher, author of “Tiki: Modern Tropical Cocktails.” She explains why she doesn’t have a problem serving Plantation Rum, and walks us through some of her favorite rum-based cocktails. And he had one rule for them: no item could cost more than $5. A Stitcher Production.

Plus a rum expert’s summer cocktail tips...The word “plantation” has been used in food branding to conjure images of a romanticized, whitewashed American South. sporkful host. It's not for foodies, it's for eaters.


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