THE SPORKFUL HAS MOVED!
The Sporkful
The Sporkful has a new app and a new RSS feed. The Sporkful app is defunct. To listen through an app, get the free WNYC app at . The new RSS feed is . This is all because we're now part of the WNYC / NY Public Radio family. (Yay!) See you at the new location!
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SF183: Kelis: The Sporkful Interview
The Sporkful
Singer/songwriter Kelis (of "Milkshake" fame) is also a trained chef whose new album is called "Food." She joins Dan to perform in studio and explain why, if she were a kitchen implement, she'd be a cast iron skillet.
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SF182: Pizza Legends Patsy and Carol Grimaldi
The Sporkful
In the wake of the passing of Carol Grimaldi, Dan replays this classic Sporkful interview with a pair of New York pizza legends. 81-year-old Patsy Grimaldi may be the last person making pizza today who trained under someone who trained at Lombardi's--the first pizzeria in American history. Dan and the Grimaldi's discuss slice folding technique, the art and science of using a coal oven, what she taught him about pizza, and several trends Patsy deems "ridiculous."
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SF181: Matzoh
The Sporkful
Dan talks to a Southern Baptist matzoh expert about the science of matzoh making, and to a rabbi about the rules that govern the process. Between the two they cover why matzoh has so many holes, how much charring is the right amount, and whether an open-faced matzoh sandwich is a sandwich. This episode is for all cracker lovers.
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SF180: Broccoli
The Sporkful
Think broccoli is boring? Chef Tyler Kord makes a broccoli sub, broccoli tacos, and fried broccoli, and they're all amazing. He and Dan discuss the magic of broccoli, taco construction, and something called The Brocco-Leg. Watch the video of Tyler making his broccoli sub and get the recipe .
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SF179: Fish and Chips
The Sporkful
Is it better to have one big piece of fish or several smaller ones? What's the ideal batter-to-fish ratio? And is even the fish better when eaten with your hands? Slate's June Thomas joins Dan to answer these questions, and to reminisce about the magical pan of lard that was so integral to her childhood in northern England. Follow The Sporkful and like us .
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SF178: Wait Wait Don't Tell Me's Peter Sagal: The Sporkful Interview
The Sporkful
Peter Sagal of NPR's Wait Wait Don't Tell Me joins Dan to discuss growing up as a fat kid, his opinions on Chicago pizza, grilling the perfect burger, how Courtney Love turned him against melted cheese, and much more. Like The Sporkful , follow us , and watch videos at .
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SF177: Restaurant Eating (w/Adam Platt)
The Sporkful
Just in time for Valentine's Day, New York Magazine Restaurant Critic Adam Platt joins Dan to discuss the best time to eat out, where to sit, ordering strategy, the napkin collar tuck, and Adam's recent decision to shed his restaurant critic's "anonymity." Like The Sporkful and follow us .
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SF176: The Great Chicken Wing Hunt
The Sporkful
Dan talks to Matt Reynolds, director and star of the new documentary comedy The Great Chicken Wing Hunt, about the search for perfection in love and wings. Watch the wings episode of Dan's new web series, You're Eating It Wrong, .
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SF175: Frozen Pizza
The Sporkful
Dan talks frozen pizza with Greg Ng, The Frozen Food Master behind FreezerBurns.com. They discuss what you can discern from the packaging, whether more expensive brands are worth it, and how to trick out even the worst frozen pizza. Plus Greg explains why he'll never review Ellio's. Like The Sporkful and follow us .
info_outlineIn the wake of the passing of Carol Grimaldi, Dan replays this classic Sporkful interview with a pair of New York pizza legends. 81-year-old Patsy Grimaldi may be the last person making pizza today who trained under someone who trained at Lombardi's--the first pizzeria in American history. Dan and the Grimaldi's discuss slice folding technique, the art and science of using a coal oven, what she taught him about pizza, and several trends Patsy deems "ridiculous."