Can A Restaurant Makeover Make Diners Spend More?
The Sporkful
by Stitcher
5d ago
One table in New York's Adda Indian Canteen is underperforming the others. And in a business with razor-thin margins, that's a real problem. In this special collaboration with Sally Helm and NPR's Planet Money, we enlist the help of a tape measure-wielding professor to try to turn the loser table into a winner. It turns out that how a restaurant treats its real estate might be more important than how it cooks its food — at least when it comes to how much customers spend. This episode originally aired on February 24, 2020, and was produced by Dan Pashman, Sally Helm, Emma Morgenstern, Harry Hug ..read more
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Can A Stanley Drinking Cup Really Withstand A Car Fire?
The Sporkful
by Stitcher
1w ago
Stanley cups are all the rage, but did you know they’ve been around for decades? So what happened to make them go viral? We chat about that and much more, including the internet’s love affair with Josh wines, competitive hot pepper eating, and a food-based test of true love, in this edition of the Salad Spinner. This week’s rapid-fire roundtable discussion of the latest food news features the TV host, chef, and restaurateur Vivian Howard, and Amanda Mull, a staff writer at The Atlantic.  The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and ..read more
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Deep Dish With Sohla And Ham: Tacos Al Pastor
The Sporkful
by Stitcher
2w ago
Tacos al pastor are an iconic Mexico City dish — but a relatively new addition to Mexican cuisine. And they only came to be with influences from halfway around the world. Ham and Sohla share the surprising story of al pastor’s origins, then Ham visits Taquería Ramírez, one of the most talked about taco spots in Brooklyn, to learn their unique method. Make sure you listen all the way to the end of the episode to hear Ham cook up tacos al pastor with a twist! You can find that recipe on Ham’s Instagram. Deep Dish is a production of The Sporkful. The team includes Sohla El-Waylly, Ham El-Waylly ..read more
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Undercover Dining With NY Times Restaurant Critic Pete Wells
The Sporkful
by Stitcher
2w ago
New York Times restaurant critic Pete Wells has been called the most feared food writer in America. He can make or break a restaurant with the power of one of his reviews. When he goes out, he does so in secret, making reservations under fake names because he doesn't want restaurants to know that he's coming. This week Pete takes Dan on an undercover mission to a New York restaurant. Then they talk about the nuts and bolts of Pete’s life as a critic. He eats out five nights a week, meaning he has plenty of bad meals — so how does he decide which places warrant bad reviews? And how does he ..read more
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Why Hibachi Gets Complicated
The Sporkful
by Stitcher
3w ago
In 1964 Rocky Aoki, a Japanese immigrant, created hibachi restaurants in America when he opened his first Benihana. Rocky later said that he based his concept on the idea that "Americans enjoy eating in exotic surroundings, but are deeply mistrustful of exotic foods.” The restaurant took off, but Rocky's legacy is complicated. In this week's show we hear from people who knew Rocky, and we talk with a hibachi chef who's one of the more daring performers you'll find. We also hear from a former hibachi chef who says he was pushed to act "more Japanese" — and how that affected the way he thought a ..read more
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Deep Dish With Sohla And Ham: Tteokbokki
The Sporkful
by Stitcher
1M ago
Today on Deep Dish, Sohla and Ham explore the history of Korea through the story of a rice cake. Tteokbokki (Korean rice cakes) are as popular in Korea as hot dogs are in the U.S. Ji Hye Kim, the chef and owner of Miss Kim in Ann Arbor, Michigan, fell in love with tteokbokki as a kid in South Korea. When she moved to Michigan, her attempt to recreate a taste of home led her to tteokbokki’s surprising history as a delicacy of the royal court. Hear how Ji Hye reclaimed this beloved dish, and make sure you listen all the way to the end of the episode to hear Sohla cook up tteokbokki with a twist ..read more
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Deep Dish With Sohla And Ham: Delta Tamales
The Sporkful
by Stitcher
1M ago
Introducing Deep Dish, a new podcast from The Sporkful hosted by Sohla and Ham El-Waylly! Sohla and Ham are chefs, recipe developers, YouTube stars — and they’re married. In each episode, Sohla and Ham uncover the surprising story behind a dish, then go back to their kitchen to see what they’re inspired to cook up. All episodes of Deep Dish will run here in The Sporkful feed. In this first episode, Sohla and Ham dive into the story of Delta tamales. When Detective Charles Sledge answered a call about a fatal car crash on a highway in Mississippi, he had no idea it would set him on a path to be ..read more
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The Hidden Battle Over Grocery Store Shelves
The Sporkful
by Stitcher
1M ago
Over the past few years there has been an explosion in new products in grocery stores, from barbecue sauces to nut butters to seltzers. Big brands have dominated the shelves for decades, but small startups have elbowed their way in thanks to a surprising strategy, which reveals something about how supermarkets actually make money. Dan goes to a grocery store with John Stanton, a professor at St. Joseph’s University, to see this battle for shelf space in action. Then he talks with Steven Vigilante of the beverage brand Olipop about how the little guys are fighting against the established brands ..read more
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Reheat: A Soda Jerk And A Mormon Walk Into A Podcast
The Sporkful
by Stitcher
1M ago
Ben Abbott wants to pair his meals with drinks, but as a Mormon, he doesn't drink alcohol. So Dan journeys to Galco’s Soda Pop Stop, an offbeat soda shop in Los Angeles, to find Ben some beverages. Plus, linguist John McWhorter explains why some people say soda, coke, or pop. This episode originally aired on January 21, 2015, and again on March 25, 2019. It was produced by Dan Pashman, Anne Saini, Ngofeen Mputubwele, Gianna Palmer, and Jared O’Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. Every other Friday, we reach in ..read more
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Reheat: Two Books For The Food Science Nerd In Your Life
The Sporkful
by Stitcher
2M ago
From tortilla chips to tree bark, from fancy cheese to toe cheese, there’s a world of smells all around us that tells us a lot about food, drink, and everything else. So says legendary food scientist Harold McGee in his new book, Nose Dive: A Field Guide to the World’s Smells. Harold joins us to explain the connection between wet dog smell and fermented cabbage, and why we should have more “smell empathy” for others. Then we chat with Nik Sharma, whose new cookbook, The Flavor Equation, lays out the six components of flavor: aroma, sight, taste, emotion, sound, and mouthfeel. Why does tomato j ..read more
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