Anne Noyes Saini

What’s the difference between a good donut and a great one? Dan travels from Portland to Brooklyn in search of the answer.

Slate's Mike Pesca and I discuss what you can tell about a workplace based on the kitchen. Then I offer Mike a detailed critique of his sandwich construction methods.

We talk to a guy whose Freedom of Information Act request pried open the CIA cafeteria suggestion box. Turns out even spies hate stale bread. Plus the unwritten rules of office potlucks.

Your philosophy about how a communal fridge should be used says a lot about how you think society should function. Sporkful listeners call in with contrasting perspectives.

It’s Elkhart, Indiana, 2001. Two inches of Heather Coleman's turkey club disappear from her office fridge. The thief is nowhere to be found. And Heather’s life will never be the same.

Dan talks to the Moist Towelette Museum's curator, then discusses whether napkin color affects meal enjoyment and whether restaurants should be banned from using scented hand soap.

Sporkful host Dan Pashman feasts on Philly's most iconic foods, then brings samples to a scientist to find out what makes greasy treats like cheesesteak and scrapple so irresistible.

Dan tries chicken feet and a dessert soup called tang yuan with some passionate eaters who are defying stereotypes of Asian-Americans.

What should you cook for breakfast the morning after? How can couples share power in the kitchen? We talk food and relationships with Dan Savage and Death, Sex and Money’s Anna Sale.

Listeners call in to confess their quirkiest eating habits and desires. But if we’re all weird, doesn’t that make us all normal?

A pair of young lovers leads a motley crew of wing fanatics on a quest for the perfect Buffalo wing. But will the universe deliver a happy ending for their hearts and bellies?

What soda pairs best with enchiladas? Why are soft drinks carbonated with dry ice so much better? Plus we talk regional soda pop nomenclature with a linguist. Got belly wash?

How will research big food companies are doing today affect what we eat tomorrow? And how can it make our lives more delicious now? We get a rare peek inside the Campbell's Test Kitchen.

The Two Man Gentlemen Band performs "Pork Chops" and "Fancy Beer" live in studio and we discuss the intersection of food and music with Zach Brooks from Food Is The New Rock.

Which is better for a hangover--home fries or hash browns? We cover breakfast potato minutiae with Slate's L.V. Anderson, just in time for New Year's.

We talk to coquito masters in Harlem and a moonshiner in the Bronx to learn about the holiday drink that’s the centerpiece of a Puerto Rican Christmas celebration.

How do you get an indecisive group to go to your preferred restaurant? If your friends say your salsa’s too spicy should you make milder salsa or get spicier friends? We take your calls!

It's not just because he can. The pastry's creator explains why, and tells us what he thinks of his many imitators. Plus, the best way to eat a cronut and food portmanteau trivia!

We debate the merits of melon balls, the pros and cons of temperature contrast in sandwiches, and whether the high from eating sausage gravy is worth the food shame-induced crash.