The Sporkful with Dan Pashman

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The Sporkful with Dan Pashman Get all the info about the new Cascatelli pasta shape here:
https://www.sporkful.com/cascatelli

Dan Pashman is the 3x James Beard Award winning host of The Sporkful food podcast, inventor of the viral pasta shape Cascatelli, and author of the cookbook Anything's Pastable.

Times Square baby! Pretty cool to see The Sporkful up there. Thanks & for the love. Remember that you can listen to Th...
24/07/2025

Times Square baby! Pretty cool to see The Sporkful up there. Thanks & for the love. Remember that you can listen to The Sporkful on Amazon Music!

Can’t believe the podcast I started in my living room nearly 16 years ago is now one of Time’s 100 Best Podcasts Of All ...
23/07/2025

Can’t believe the podcast I started in my living room nearly 16 years ago is now one of Time’s 100 Best Podcasts Of All Time! Thank you and and congrats to our whole team!

I​n 2017 we aired one of our most popular Sporkful episodes ever, about a beloved sandwich shop in Aleppo, Syria. ​When ...
21/07/2025

I​n 2017 we aired one of our most popular Sporkful episodes ever, about a beloved sandwich shop in Aleppo, Syria. ​When Syria’s Assad regime fell last year, many of you asked us for an update. Today, we have it.

I had so many special requests for my ice cream sundae at that the poor guy at the register ran out of characters tryi...
21/07/2025

I had so many special requests for my ice cream sundae at that the poor guy at the register ran out of characters trying to type it all in. Half vanilla half chocolate ice cream (instead of all chocolate), no chocolate syrup, extra PB syrup, extra Reese’s Pieces. Emily and Janie each got milkshake flights and Becky got a milkshake so between the four of us our order brought the entire assembly line to a standstill. Nothing like ice cream for dinner!

This week we are re-airing our two-part Aleppo Sandwich story, ahead of a *brand new* update next Monday, in the wake of...
15/07/2025

This week we are re-airing our two-part Aleppo Sandwich story, ahead of a *brand new* update next Monday, in the wake of the fall of the Syrian regime.

Um yeah so add this to the list of things that were not on my vision board when I set out to invent a new pasta shape! T...
14/07/2025

Um yeah so add this to the list of things that were not on my vision board when I set out to invent a new pasta shape! These beauties are in select stores for a limited time! They’re mostly for display but I think if you spend a certain amount you get one. I don’t have the details or a list of stores but if you spot it in a near you then drop the location in the comments!

If you do the cooking, should your partner do the cleaning? Are savory oats underrated? Are broccoli stems better than t...
10/07/2025

If you do the cooking, should your partner do the cleaning? Are savory oats underrated? Are broccoli stems better than the florets? We debate these questions and other pressing issues in this week's call in show!

Love this follow up to our recent episode from listener .white.homes…“I was JUST at Rutt’s Hut after my godmother’s fun...
07/07/2025

Love this follow up to our recent episode from listener .white.homes…

“I was JUST at Rutt’s Hut after my godmother’s funeral few weeks ago. She and my mom met there as waitresses in 1971 while my mom was living in Garfield and finishing up school at Rutgers Newark.

My godmother, Irma, had worked as a waitress there for maybe 3 years while at Montclair State College (not yet a university). After she passed in June my mom and I decided to skip the repast (which actually was a bummer because it was in a great old school NJ red sauce Italian place) and we had our own hot dog repast at Rutt’s Hut.

Mom hadn’t been in maybe 30 years and stopped in her tracks when arriving at the restaurant section, which opened shortly before she was hired. It’s EXACTLY THE SAME!

We of course told a few patrons about our legacy there and invariably another guy about my age told us about going there for four generations. Another group of ladies had graduated from nearby Clifton High school, class of 75.”

Thanks for sharing Kiani!

These are the legendary rippers — deep fried hot dogs served at in NJ for over 100 years. Pic 3 is my grandfather (pret...
04/07/2025

These are the legendary rippers — deep fried hot dogs served at in NJ for over 100 years. Pic 3 is my grandfather (pretending to hold up his friends) outside Rutt’s about 90 years ago. Pics 3 and 4 are with Rich at Red Hots Coney Island in Detroit, where I went in 2016. Red Hots restaurant closed down but it lives on in brand. This week in honor of our episode is entitled “This Hot Dog Tastes Like Home” — featuring a cameo from my parents. Happy 4th!

In 2019 I attended a food writer’s symposium hosted by . It was one of the first times I started to tell people in the w...
29/06/2025

In 2019 I attended a food writer’s symposium hosted by . It was one of the first times I started to tell people in the world of food about my plan to try to invent a new pasta shape. One of the people I met was Emilio Mignucci () whose family has owned the legendary Philly Italian market since 1939. I asked him for advice on my quest. He said, “If it has a great story behind it, people will want it.”

I’ll admit I was skeptical of that. But then we did an episode on Nearest Green Whiskey, which is named after the enslaved man who taught Jack Daniel how to make whiskey, and I found myself sharing the story, and the whiskey, with others. I understood then what Emilio meant. Photo 1 is me seeing Emilio at the Fancy Food Show for the first time since that meeting.

Also at that 2019 symposium I met and when I told her about my plan she said, “YOU HAVE TO TALK TO ROLANDO!” Rolando was so famous in the world of pasta that his first name alone was supposed to mean something to me, but I didn’t know who she was talking about.

For several years after, at least twice a year, I’d meet someone in the world of pasta who’d say, “HAVE YOU TALKED TO ROLANDO?!!” I learned that Rolando was Rolando Beramendi () whose company imports a range of incredible products from Italy — including pasta, which I adore — for and other stores across America.

Today, 6 years later, I met Rolando at the Fancy Food Show! He likes cascatelli. He told me where to eat in Abruzzo. We had a great chat. Now when people ask me if I’ve talked to Rolando, I can tell them I have!

Love this email from listener Elizabeth in Sydney, Australia!
25/06/2025

Love this email from listener Elizabeth in Sydney, Australia!

Dr. Jessica B. Harris has redefined American food, by tracing its roots to West Africa. Hear her story in this week's po...
23/06/2025

Dr. Jessica B. Harris has redefined American food, by tracing its roots to West Africa. Hear her story in this week's podcast.

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The Sporkful is a James Beard Award-winning food podcast where we obsess about food to learn more about people. We like to say it's not for foodies, it's for eaters. The Sporkful is created and hosted by Dan Pashman, who's also well known as host of Cooking Channel's "You're Eating It Wrong."