Streams

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:

The Greene Space

The Sporkful: Eat More Better

Wednesday, October 29, 2014

7:00 PM

Join host Dan Pashman for the first live taping of the WNYC podcast The Sporkful. With guests Amy SedarisRadiolab's Robert Krulwich and cronut creator Dominique Ansel.  

"The Equalizer," "Boxtrolls," "The Two Faces of January," and Movie Therapy

Friday, September 26, 2014

At first glance, it really seems we're digging to the bottom of the 1980s TV barrel with "The Equalizer." But maybe we'll feel differently at second glance. 
Read More

Comment

Not Your Bubbe's Cooking: Rethinking Rosh Hashanah Recipes

Thursday, September 25, 2014

Tonight, millions of families will gather around tables for the second night of Rosh Hashanah. It may be a centuries-old celebration, but we're looking for some new recipes to try.

Comments [1]

Mo Rocca Likes Big Ravioli, And He Cannot Lie

Monday, September 22, 2014

Humorist and Cooking Channel host Mo Rocca joins Dan to talk about his grandma, debate whether square or round ravioli is better, and tell us which variety is the Kenny G of ravioli.

Listen To Your Chocolate--It Can Tell You How Good It Is

Tuesday, September 09, 2014

Dan learns what listening to chocolate can tell you about it, how our brains play tricks on our tongues, and why charging more for wine can make it taste better. 

An 11 Year Old Offers A Lesson in Hot Sauce

Tuesday, August 26, 2014

Full disclosure: I’m a caliente wimp. But 11-year-old hot sauce enthusiast (and founding president of The Sporkful Junior Eaters Society) Nathaniel Goodyear thinks he can change that. 

Having Guinness and Pepperoni Rolls with Morgan Spurlock

Monday, August 11, 2014

He's well known for his less-than-flattering portrayals of excess and gluttony, but Morgan Spurlock seems to apply the mantra "all things in moderation" only "in moderation." 

Welcome to The Fast-Food Renaissance

Tuesday, August 05, 2014

Healthy fast-food sounds like a bit of of an oxymoron, but that hasn't stopped consumers from going on a quest to find it. And nowadays, it looks like the greasy hamburger and fries soon be behind us.

Comment

From Flurry to Blizzard: Ranking Weather-Themed Desserts With a Meteorologist

Tuesday, July 29, 2014

There are a lot of desserts named after severe weather phenomena, but not all of them are created equal. We asked tornado alley's top meteorologist, Gary England, to help us rank some of these desserts, based on the severity of the weather they are named for. In addition to Gary England's dessert rankings, the newest episode of The Sporkful includes a conversation Paul Breslin about how weather affects our tastes. Breslin is a professor with the Department of Nutritional Sciences at Rutgers University. He also works with the Monell Chemical Senses Center, researching taste perception.

The Price of Chocolate is Rising

Monday, July 28, 2014

Earlier this year, we reported that shortages of limes, avocados, and pork have sent prices of margaritas, guacamole, and bacon sky high. And now the unthinkable: Mars and Hershey have announced that they will be increasing the prices of chocolate products price by seven and eight percent, respectively. How will we cope?

Comments [5]

I Dreamed of a Dairy Queen Blizzard Last Night

Friday, July 25, 2014

I was eight years old when Dairy Queen introduced their now-famous Blizzard. A perfect concoction of ice cream and candy, it nurtured the young eater that I was, and led me to gain more than a few pounds during that magical summer. Years later, working a dead-end temp job in Chicago, my life had a lot less magic. But the Dairy Queen Blizzard visited me in my dreams one night, giving me solace and hope. The dream was so vivid and so intense, that I spent most of the next day writing a poem about the Blizzard; and I share that fine poem with you now. 

Read More

Comment

Is a Hot Dog a Sandwich?

Thursday, July 24, 2014

A heated debate over the definition of a sandwich — and what makes for the best kind — featuring Sporkful host and "strict sandwich constructionist" Dan Pashman.

Comments [13]

Is This A Sandwich? Or #NotASandwich

Thursday, July 24, 2014

Sporkful host, Dan Pashman, throws down over what does and doesn't constitute a sandwich...beginning with his controversial stance that a hot dog is NOT a sandwich. He's joined by participants from a variety of backgrounds, including John Hodgman, Micki Maynard of the New York Times, Grammar Girl Mignon Fogarty, and the Planet Money team (who recently reported on why the state of New York defines a burrito as a sandwich).

Read More

Comment

Spiral Cut Watermelon: A Summertime Treat For Any Size Face

Thursday, July 17, 2014

Melon balls look nice, but they roll all over the plate. Squares and rectangles are fine but boring. By employing the same spiral cut technology used for Easter hams, we can eat watermelon better.

Read More

Comment

There's Nothing Gross about Eating Your Kids' Chewed-up Meatloaf

Wednesday, July 16, 2014

Dan Pashman, host of The Sporkful, and Hillary Frank, host of The Longest Shortest Time, discuss how to eat well  or try to — while parenting. Plus, Leonard declares a winner in Hillary & Dan's great graham cracker debate.

Comments [10]

How to Find Deliciousness in Your Kids' Table Scraps

Tuesday, July 15, 2014

Eating off children's plates is part of the everyday dining experience for parents. But can you find hidden gems? Watch Dan Pashman's video guide to what's edible and what's just too gross.

Anthony Weiner Leaves No Child's Mac and Cheese Behind

Tuesday, July 08, 2014

How do you find deliciousness among the detritus of your kids' table scraps? Do you ever sneak treats when your kids aren't looking, or try to get them to order the thing you want to eat at a restaurant, since you know they won't finish it anyway? If so, what's the best way to do it without them catching on? Anthony Weiner weighs in. 

Read More

Comment

How to Eat off Your Children's Plates

Tuesday, July 08, 2014

Like burying beetles and blowflies, parents are natural scavengers. When our little kids finish eating, we swoop in to survey the scene and forage for the tasty morsels they've left behind. Most of the time, however, it's slim pickings. I've identified a hierarchy of small children's table scraps, to help parents decide where to draw the line between edible and trash-worthy. Here they are, from the ideal scenario to the bottom of the barrel...

Read More

Comment

The Hot Dog King of Chicago Hangs Up His Hat

Tuesday, July 01, 2014

There's no shortage of hot dog and sausage joints in Chicago, but one restaurant inspires a level of devotion unlike any other--Hot Doug's. People come from all over the country to wait in line for hours for a taste of their exotic sausage concoctions and Chicago style hot dogs. Doug has turned down million dollar offers to expand, and recently, he announced that he's closing up shop in October. Dan Pashman travels to Hot Doug's to find out what makes it special and why Doug is walking away. Also in this show, Dan explains why hot dogs are sandwiches and covers the time that hot dogs defeated the Nazis.

4 Tips for Beating Bad Buns and Overcoming Overcondimentation

Monday, June 30, 2014

As we head into July 4th weekend it's time to look at some of the common barriers to hot dog enjoyment, and cover the solutions.

Read More

Comment