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The Sporkful

Dan Pashman and Stitcher

791
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2.4K
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The Sporkful

The Sporkful

Dan Pashman and Stitcher

791
Followers
2.4K
Plays
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About Us

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.

Latest Episodes

Plantation Rum Is Changing Its Name. Is That Enough?

EPlus 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. (Think “Plantation Mint Tea” or “Plantation Chicken.”) Food writer Osayi Endolyn, whose work inspired our 2019 episode on this topic, “When White People Say Plantation,” returns to discuss Plantation Rum’s name change, as well as similar recent changes by Bigelow Tea and Aunt Jemima. 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. These drinks pair especially well with difficult conversations. 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.sporkfu...

40 MIN2 d ago
Comments
Plantation Rum Is Changing Its Name. Is That Enough?

Writer Kiese Laymon Wants To Be Heavy

EOn the weight of being Black in America... Kiese Laymon has spent his whole life in conflict over eating and not eating. Over the course of his life, his weight has spiked and dipped. In his book, Heavy: An American Memoir, Kiese weaves together all these experiences. In doing so, disordered eating, anti-blackness, fat-phobia, and addiction all bubble together. "As artists, we got to be able to talk about all of it at once because it always happens at once," he says. "Food to me is a paradoxical way to get into all of the mess of what we are." 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 MIN1 w ago
Comments
Writer Kiese Laymon Wants To Be Heavy

How To Taste Food Like A Flavor Chemist

And why natural flavors are shrouded in secrecy...“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 Nutrition, who’s created more than 1,000 flavors in her 30 years as a flavor chemist. She explains how natural flavors are made, why lemon flavor doesn’t contain lemon juice, and why flavoring plant-based burgers is so hard. Then she walks Dan through a series of experiments to teach him to taste food the way she does. (You can do your own versions with instructions at Sporkful.com.) Plus, Marie responds to criticism about the rise of natural and artificial flavors in processed foods, and their role in the obesity epidemic. 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.spo...

33 MIN2 w ago
Comments
How To Taste Food Like A Flavor Chemist

A Reckoning At Bon Appetit

EA beloved brand with a toxic workplace... 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. But that all changed this week when a photo of Bon Appetit editor-in-chief Adam Rapoport in brownface was posted to Twitter. It brought to the fore long-simmering anger about a lack of diversity among the staff and the cuisines that get highlighted, as well as pay inequities and hostile treatment for people of color at BA. We speak with reporter Rachel Premack, former staffer Nikita Richardson, and current BA assistant editor Sohla El-Waylly to find out what it’s like to work at Bon Appetit, and what it will take to change it. 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). Trans...

34 MINJUN 14
Comments
A Reckoning At Bon Appetit

When White People Say Plantation

EThe word "plantation" pops up a lot in the food world – Plantation Mint Tea, Plantation Chicken, Plantation Rum. But it's not a culinary term. It doesn't indicate certain spices or cooking methods. So what are white people in food who use this word trying to evoke? Inspired by a piece by food writer Osayi Endolyn, we go on a mission to find out. In the process, we try to learn something about whiteness in America. Transcript available atwww.sporkful.com. This episode is from The Sporkful's archives. Normally, this episode and hundreds like it are only available with Stitcher Premium. 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. 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.

46 MINJUN 8
Comments
When White People Say Plantation

Can A Restaurant Be For Everyone?

E"White people are comfortable anywhere," says restaurateur Andy Shallal. "In order for a black person to walk into a space, there need to be signals that say, 'You're welcome.'" In this week's show we decode those signals, which include the decor and music, the staff and other customers, and more. These codes tell you what kind of place a restaurant is, and whether it's for you. So what happens when a restaurant uses these signals to bring certain people in, and keep others out? This week we visit three very different restaurants in Washington D.C. to talk with the owners and customers about the different signals these places send, and what those codes can tell us about larger questions of race and culture. 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. We know that many of us can’t go to restaurants right now, but we think the questions it raises are bigger than restaurants...

42 MINJUN 1
Comments
Can A Restaurant Be For Everyone?

What Makes Some Seltzers Sparkle?

How to judge seltzers, plus the science of carbonation... Over the past decade, seltzer has exploded. Sales have doubled, and companies like Coke and Pepsi are buying up brands and creating their own sparkling waters. 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?We talk with the hosts of the podcast Seltzer Death Match to find out. 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? Dan Souza, editor-in-chief of Cook's Illustrated, has the answers. 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 MINMAY 25
Comments
What Makes Some Seltzers Sparkle?

The Rigor And Aggression Of The French Kitchen

EA 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. 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. For his latest book, "Dirt," Bill moved his family to Lyon, France, so he could learn to cook French cuisine. He saw firsthand the French reverence for rules and learned to follow them. But he also came face-to-face with the “toxic aggression” that permeates high-end kitchens. He tells us about rethinking his role as a journalist, cook, and human being after that experience, and we ask him how much the food world has changed since he covered Mario Batali. 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)...

36 MINMAY 18
Comments
The Rigor And Aggression Of The French Kitchen

Writer Samantha Irby Is Having Fewer Over-The-Sink Moments

EThe writer on food, sex, and digestive issues… Best-selling author Samantha Irby specializes in wringing comedy out of her own personal tragedies. Among her favorite topics: poop (she’s got Crohn’s disease), depression (which she also has), and sex. Throughout her writing, food is a recurring character. You can often gauge where she's at in life by what she's eating at the time. This week she takes us from the Oatmeal Creme Pies that got her through a troubled childhood, to an unforgettable moment with a glazed doughnut when she was in her 20s, to the fights she now has with her wife over condiments. And we ask her: What do you do when the same foods that bring you emotional comfort make you sick? 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.

32 MINMAY 11
Comments
Writer Samantha Irby Is Having Fewer Over-The-Sink Moments

New Jersey's Pork Roll-Taylor Ham Wars

A 150-year-old blood feud over processed meat... When the New Jersey State Legislature tried to designate an Official State Sandwich, a fight broke out. Should it be pork roll, egg, and cheese — or Taylor ham, egg, and cheese? Thing is, pork roll and Taylor ham are the same food. New Jerseyans just can't agree on what to call it. And this debate has its roots in a 150-year-old blood feud. We talk with a bunch of locals, a pork roll historian, and comedian Chris Gethard to find out: What is this food? Why does it matter so much to the people of New Jersey? And why can't they stop fighting about it? 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.

25 MINMAY 4
Comments
New Jersey's Pork Roll-Taylor Ham Wars

Latest Episodes

Plantation Rum Is Changing Its Name. Is That Enough?

EPlus 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. (Think “Plantation Mint Tea” or “Plantation Chicken.”) Food writer Osayi Endolyn, whose work inspired our 2019 episode on this topic, “When White People Say Plantation,” returns to discuss Plantation Rum’s name change, as well as similar recent changes by Bigelow Tea and Aunt Jemima. 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. These drinks pair especially well with difficult conversations. 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.sporkfu...

40 MIN2 d ago
Comments
Plantation Rum Is Changing Its Name. Is That Enough?

Writer Kiese Laymon Wants To Be Heavy

EOn the weight of being Black in America... Kiese Laymon has spent his whole life in conflict over eating and not eating. Over the course of his life, his weight has spiked and dipped. In his book, Heavy: An American Memoir, Kiese weaves together all these experiences. In doing so, disordered eating, anti-blackness, fat-phobia, and addiction all bubble together. "As artists, we got to be able to talk about all of it at once because it always happens at once," he says. "Food to me is a paradoxical way to get into all of the mess of what we are." 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 MIN1 w ago
Comments
Writer Kiese Laymon Wants To Be Heavy

How To Taste Food Like A Flavor Chemist

And why natural flavors are shrouded in secrecy...“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 Nutrition, who’s created more than 1,000 flavors in her 30 years as a flavor chemist. She explains how natural flavors are made, why lemon flavor doesn’t contain lemon juice, and why flavoring plant-based burgers is so hard. Then she walks Dan through a series of experiments to teach him to taste food the way she does. (You can do your own versions with instructions at Sporkful.com.) Plus, Marie responds to criticism about the rise of natural and artificial flavors in processed foods, and their role in the obesity epidemic. 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.spo...

33 MIN2 w ago
Comments
How To Taste Food Like A Flavor Chemist

A Reckoning At Bon Appetit

EA beloved brand with a toxic workplace... 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. But that all changed this week when a photo of Bon Appetit editor-in-chief Adam Rapoport in brownface was posted to Twitter. It brought to the fore long-simmering anger about a lack of diversity among the staff and the cuisines that get highlighted, as well as pay inequities and hostile treatment for people of color at BA. We speak with reporter Rachel Premack, former staffer Nikita Richardson, and current BA assistant editor Sohla El-Waylly to find out what it’s like to work at Bon Appetit, and what it will take to change it. 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). Trans...

34 MINJUN 14
Comments
A Reckoning At Bon Appetit

When White People Say Plantation

EThe word "plantation" pops up a lot in the food world – Plantation Mint Tea, Plantation Chicken, Plantation Rum. But it's not a culinary term. It doesn't indicate certain spices or cooking methods. So what are white people in food who use this word trying to evoke? Inspired by a piece by food writer Osayi Endolyn, we go on a mission to find out. In the process, we try to learn something about whiteness in America. Transcript available atwww.sporkful.com. This episode is from The Sporkful's archives. Normally, this episode and hundreds like it are only available with Stitcher Premium. 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. 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.

46 MINJUN 8
Comments
When White People Say Plantation

Can A Restaurant Be For Everyone?

E"White people are comfortable anywhere," says restaurateur Andy Shallal. "In order for a black person to walk into a space, there need to be signals that say, 'You're welcome.'" In this week's show we decode those signals, which include the decor and music, the staff and other customers, and more. These codes tell you what kind of place a restaurant is, and whether it's for you. So what happens when a restaurant uses these signals to bring certain people in, and keep others out? This week we visit three very different restaurants in Washington D.C. to talk with the owners and customers about the different signals these places send, and what those codes can tell us about larger questions of race and culture. 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. We know that many of us can’t go to restaurants right now, but we think the questions it raises are bigger than restaurants...

42 MINJUN 1
Comments
Can A Restaurant Be For Everyone?

What Makes Some Seltzers Sparkle?

How to judge seltzers, plus the science of carbonation... Over the past decade, seltzer has exploded. Sales have doubled, and companies like Coke and Pepsi are buying up brands and creating their own sparkling waters. 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?We talk with the hosts of the podcast Seltzer Death Match to find out. 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? Dan Souza, editor-in-chief of Cook's Illustrated, has the answers. 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 MINMAY 25
Comments
What Makes Some Seltzers Sparkle?

The Rigor And Aggression Of The French Kitchen

EA 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. 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. For his latest book, "Dirt," Bill moved his family to Lyon, France, so he could learn to cook French cuisine. He saw firsthand the French reverence for rules and learned to follow them. But he also came face-to-face with the “toxic aggression” that permeates high-end kitchens. He tells us about rethinking his role as a journalist, cook, and human being after that experience, and we ask him how much the food world has changed since he covered Mario Batali. 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)...

36 MINMAY 18
Comments
The Rigor And Aggression Of The French Kitchen

Writer Samantha Irby Is Having Fewer Over-The-Sink Moments

EThe writer on food, sex, and digestive issues… Best-selling author Samantha Irby specializes in wringing comedy out of her own personal tragedies. Among her favorite topics: poop (she’s got Crohn’s disease), depression (which she also has), and sex. Throughout her writing, food is a recurring character. You can often gauge where she's at in life by what she's eating at the time. This week she takes us from the Oatmeal Creme Pies that got her through a troubled childhood, to an unforgettable moment with a glazed doughnut when she was in her 20s, to the fights she now has with her wife over condiments. And we ask her: What do you do when the same foods that bring you emotional comfort make you sick? 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.

32 MINMAY 11
Comments
Writer Samantha Irby Is Having Fewer Over-The-Sink Moments

New Jersey's Pork Roll-Taylor Ham Wars

A 150-year-old blood feud over processed meat... When the New Jersey State Legislature tried to designate an Official State Sandwich, a fight broke out. Should it be pork roll, egg, and cheese — or Taylor ham, egg, and cheese? Thing is, pork roll and Taylor ham are the same food. New Jerseyans just can't agree on what to call it. And this debate has its roots in a 150-year-old blood feud. We talk with a bunch of locals, a pork roll historian, and comedian Chris Gethard to find out: What is this food? Why does it matter so much to the people of New Jersey? And why can't they stop fighting about it? 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.

25 MINMAY 4
Comments
New Jersey's Pork Roll-Taylor Ham Wars

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