Recent Episodes
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Alyse Whitney Brings Big Dip Energy
Apr 15, 2024 – 00:33:15 -
Reheat: LeVar Burton Even Reads Recipes Dramatically
Apr 12, 2024 – 00:26:15 -
Jewish Food Is More Than Matzoh Balls
Apr 8, 2024 – 00:32:40 -
In Defense Of Picky Eating
Apr 1, 2024 – 00:35:59 -
Reheat: Guy Fieri Hates That Flame Shirt
Mar 29, 2024 – 00:33:55 -
Anything’s Pastable 4 | A Cookbook Is Born
Mar 18, 2024 – 00:43:43 -
Anything’s Pastable 3 | Searching For A Spark
Mar 11, 2024 – 00:33:14 -
Anything’s Pastable 2 | Eat Sauté Love
Mar 4, 2024 – 00:38:36 -
Anything’s Pastable 1 | Every Grain Of Salt
Mar 4, 2024 – 00:44:34 -
Gary Gulman’s Ice Cream Joke Was A Cry For Help
Feb 26, 2024 – 00:35:53 -
Deep Dish With Sohla And Ham: Bagels
Feb 22, 2024 – 00:39:26 -
Can A Restaurant Makeover Make Diners Spend More?
Feb 19, 2024 – 00:28:53 -
Can A Stanley Drinking Cup Really Withstand A Car Fire?
Feb 12, 2024 – 00:34:32 -
Deep Dish With Sohla And Ham: Tacos Al Pastor
Feb 8, 2024 – 00:39:54 -
Undercover Dining With NY Times Restaurant Critic Pete Wells
Feb 5, 2024 – 00:36:49 -
Why Hibachi Gets Complicated
Jan 29, 2024 – 00:28:49 -
Deep Dish With Sohla And Ham: Tteokbokki
Jan 25, 2024 – 00:37:19 -
Deep Dish With Sohla And Ham: Delta Tamales
Jan 22, 2024 – 00:31:49 -
The Hidden Battle Over Grocery Store Shelves
Jan 15, 2024 – 00:34:15 -
Reheat: A Soda Jerk And A Mormon Walk Into A Podcast
Jan 12, 2024 – 00:26:31 -
Ozempic Isn’t So Great For Fat People, Says Aubrey Gordon
Jan 8, 2024 – 00:40:43 -
Reheat: Two Books For The Food Science Nerd In Your Life
Dec 29, 2023 – 00:35:02 -
New Year’s Food Resolutions 2024
Dec 18, 2023 – 00:42:22 -
Reheat: Samin Nosrat Drinks Milk With Her Chocolate Soufflé
Dec 15, 2023 – 00:36:33 -
How Do Michelin Stars Actually Work?
Dec 11, 2023 – 00:26:02 -
Rise Of The Foodie Bro (The Year In Food 2023)
Dec 4, 2023 – 00:39:45 -
Reheat: Comic Maria Bamford Risked Her Life For Ice Cream
Dec 1, 2023 – 00:28:03 -
What Westerners Misunderstand About Chinese Cuisine
Nov 27, 2023 – 00:37:52 -
The Grandma Chefs Of Staten Island
Nov 20, 2023 – 00:28:21 -
Reheat: The Last Sporkful Thanksgiving Special Ever
Nov 17, 2023 – 00:38:20 -
The Drinking Coach Has A Cocktail For You
Nov 13, 2023 – 00:35:20 -
How To Make A Battle-Ready Pizza
Nov 6, 2023 – 00:39:33 -
Sohla El-Waylly Went To Culinary School To “Prove Everyone Wrong”
Oct 30, 2023 – 00:33:21 -
Big News About Dan’s Cookbook!
Oct 25, 2023 – 00:03:35 -
Rediscovering Nigeria By Becoming American
Oct 23, 2023 – 00:37:15 -
Can Bass Pro Shops Teach Grocery Stores Something?
Oct 16, 2023 – 00:36:11 -
Detroit Through A Chinese Restaurant Window
Oct 9, 2023 – 00:30:02 -
School Lunch Triumphs And Tragedies With Kenji López-Alt
Oct 2, 2023 – 00:30:42 -
Natasha Leggero And Moshe Kasher Give Dan Marriage Advice
Sep 25, 2023 – 00:30:30 -
What “Couscousgate” Tells Us About French Food
Sep 18, 2023 – 00:35:28 -
A Chili Crisp Cookbook And An Ode To Shabbat
Sep 11, 2023 – 00:38:47 -
How To Create A New Apple
Sep 4, 2023 – 00:32:27 -
A Garlic Dispute 20 Years In The Making
Aug 28, 2023 – 00:39:30 -
A Forager's Life In Virginia
Aug 21, 2023 – 00:27:06 -
Searching For The Pickle King
Aug 14, 2023 – 00:27:31 -
Instant Pot’s Bankruptcy And Thai Cheese “Burgers”
Aug 7, 2023 – 00:34:42 -
Tommy Pico’s Food History Wasn’t Lost. It Was Stolen.
Jul 31, 2023 – 00:37:11 -
Why Barbie’s First Dreamhouse Didn’t Have A Kitchen
Jul 21, 2023 – 00:31:45 -
Why Ice Is This Summer's Hottest Trend
Jul 17, 2023 – 00:34:41 -
2 Chefs And A Lie: Name That Mustard Edition
Jul 10, 2023 – 00:31:05
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