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Dan Pashman

Dan Pashman is the creator and host of the James Beard Award-nominated WNYC food podcast The Sporkful, where he and guests discuss, debate, and obsess over ridiculous food minutiae in search of new and better ways to eat.

He started it as a hobby, but after iTunes named it a Best New Podcast of 2010, it grew into one of the most popular food podcasts on the web.

Typical Sporkful topics include sandwich engineering, buffet strategy, etiquette and ethics in nacho consumption, and the ideal surface-area-to-volume ratio of ice cubes. You know, the important things. The Sporkful isn't for foodies, it's for eaters.

Dan is also the host of Cooking Channel's Good to Know and You're Eating It Wrong, and a contributor to NPR, Slate, and LA's KCRW. In October 2014, Simon & Schuster will publish his first book, Eat More Better: How to Make Every Bite More Delicious.

Before starting The Sporkful, Dan worked as a radio and print journalist and producer covering news, politics, music, and culture for NPR, Vanity Fair, Slate, and the Washington Post. He's reported from the New Hampshire and South Carolina primaries and the U.S. Naval Base at Guantanamo Bay.

Dan is originally from Upper Saddle River, NJ. He's a graduate of Tufts University and currently lives with his wife and two daughters.

Shows:

Dan Pashman appears in the following:

Even Spies Hate Stale Bread: Secrets Of The CIA Cafeteria Revealed

Monday, March 23, 2015

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.

Foraging In The Office Fridge: Petty Theft Or Public Service?

Sunday, March 22, 2015

A splash of milk for your coffee might pass, but helping yourself to a whole sandwich? Like any controversial office issue, the ethical lines that cut through the fridge aren't so clear.

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The Purloined Lunch

Thursday, March 19, 2015

 The Sporkful's Dan Pashman parodies "Serial" with an office fridge/stolen lunch investigation, and tries to come up with guidelines for when sharing crosses the line.

Comments [7]

Office Fridges: What Would The Founding Fathers Do?

Monday, March 16, 2015

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.

True Crime: Investigating An Office Fridge Food Theft

Monday, March 09, 2015

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.

The Moist Towelette Museum Is A Thing

Monday, March 02, 2015

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.

This Is Your Brain On Cheesesteak

Monday, February 23, 2015

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.

Ringing In Lunar New Year with Chef Eddie Huang and Notorious MSG

Monday, February 16, 2015

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

Dan Savage Recommends A Polyeaterous Lifestyle

Monday, February 09, 2015

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.

Calls: Life Without Menus, Engineering A Better Jelly Donut, and Storing Peanuts In Your Cheeks

Monday, February 02, 2015

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

Your Super Bowl Snack Guide: Slow Cooker Dips

Thursday, January 29, 2015

Ahead of the Super Bowl, we'll be giving you a daily dip for each day leading up to the game. Today we look at the elements that go into a game favorite: Slow cooker dips.

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Your Super Bowl Snack Guide: Entree Dips

Wednesday, January 28, 2015

Ahead of the Super Bowl, we'll be giving you a daily dip for each day leading up to the game. Today we look at the elements that go into a hearty favorite: Entree dips.

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Your Super Bowl Snack Guide: Salsas

Tuesday, January 27, 2015

Ahead of the Super Bowl, we'll be giving you a daily dip for each day leading up to the game. Today we look at the elements that go into America's favorite dip: Salsa.

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Pantry Raid: Sporkful's Guide to Snowstorm Survival Eating

Monday, January 26, 2015

If the shelves go empty and delivery's a no-go, you're going to be eating from your larder during this blizzard. Here's how to make the most of it.

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Your Super Bowl Snack Guide: Multi-Layer Dips

Monday, January 26, 2015

Ahead of the Super Bowl, we'll be giving you a daily dip for each day leading up to the game. Today we look at the elements that go into a game favorite: Taco dips.

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The Search For Perfection In Buffalo Wings And Love

Monday, January 26, 2015

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?

Leonard Lopate Weekend: Al Pacino, Aasif Manvi with Dean Obeidallah, and Chicken Wings 101

Friday, January 23, 2015

The Leonard Lopate Show's three favorite segments from the last week, in case you missed them. 
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The Right Way to Eat Chicken Wings During the Super Bowl

Wednesday, January 21, 2015

We've got you covered for everything from fing eating technique, Buffalo sauce, to Dan's controversial approach of ordering wings dry, with sauce on the side

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A Soda Jerk And A Mormon Walk Into A Podcast

Monday, January 19, 2015

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?

What Kind Of Kitchen Are You?

Monday, January 12, 2015

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.