Show Notes
Is the perfect burrito a feat of engineering or art? We debate burrito construction and the Los Angeles/San Francisco rivalry with Jesse Thorn (founder of Maximum Fun and host of Bullseye) and Evan Kleiman (host of KCRW's Good Food). Matt Yglesias (cofounder of Vox Media and author of the Slow Boring newsletter) compares Chipotle burritos to iPhones. And then, Dan and cookbook author/YouTuber Kenji López-Alt take some calls: A wife objects to her husband's embarrassing food hacks, and Kenji explains the science of tomato storage.
More from The Sporkful
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“Literally all pasta shapes are wonderful except bucatini. Bucatini can go get effed.” Francis Lam’s strongly-worded tweet inspired Dan to organize a live event in 2018, where he, Francis (host of The Splendid Table), and Evan Kleiman (host of Good Food) could debate the merits of various pasta shapes.
The craft brewery used to be a place for self-proclaimed beer nerds to sample the hot new IPA. Now, young kids, toddlers, and even infants take up as much space as beer-drinking adults. So how did this happen?
Yotam Ottolenghi is an Israeli-British chef famous for getting people to eat more vegetables. But now, he's making the case for sugar. On the heels of his 2017 dessert cookbook, Sweet, he discusses the personality differences between bakers and cooks.
In 1973, Madhur Jaffrey penned An Invitation to Indian Cooking and introduced many Americans to Indian cuisine. More than 50 years later, Priya Krishna (author of Indian-ish and Priya’s Kitchen Adventures) argues that Indian food is just as American as any other immigrant cuisine. But among many non-South Asians in the US, Indian food still carries the perception that it’s “foreign.”