The Sporkful

• New Jersey's Pork Roll-Taylor Ham Wars (Reheat)

  A 150-year-old blood feud over processed meat... When the New Jersey State Legislature tried to designate an Official State Sandwich, a fight broke out. Should it be pork roll, egg, and cheese — or Taylor ham, egg, and cheese? Thing is, pork roll and Taylor ham are the same food. New Jerseyans just can't agree on what to call it. And this debate has its roots in a 150-year-old blood feud. We talk with a bunch of locals, a pork roll historian, and comedian Chris Gethard to find out: What is this food? Why does it matter so much to the people of New Jersey? And why can't they stop fighting about it?This episode originally aired on May 3, 2020, and was produced by Dan Pashman, Anne Saini, and Shoshana Gold, editing from Dan Charles, engineering from Chase Culpon, Bill O’Neill, and Irene Trudel, additional reporting for this episode by Kyrie Greenberg. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at [email protected], and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

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• How the Jalapeño Lost Its Heat

  Food critic Brian Reinhart fell in love with spicy Mexican cuisine as a teenager in Texas, but over the years he started to notice that the jalapeños he’d buy in the grocery store were less and less hot. So he called up an expert who studies chili pepper genetics, and she shared a shocking revelation. In this episode from our friends at the Slate podcast Decoder Ring, host Willa Paskin tells the story, then talks with Los Angeles Times columnist Gustavo Arellano, who puts the jalapeño in the context of an age-old cycle in the American obsession with Mexican food.Brian Reinhart’s article about the jalapeño ran in D Magazine. Gustavo Arellano’s book is called Taco USA: How Mexican Food Conquered America. This episode was produced by Evan Chung.Follow Decoder Ring wherever you listen to podcasts. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O’Hara, Kameel Stanley, Jared O'Connell, and Giulia Leo. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

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• What Makes Some Seltzers Sparkle? (Reheat)

  How to judge seltzers, plus the science of carbonation... Over the past decade, seltzer has exploded. Sales have doubled, and companies like Coke and Pepsi are buying up brands and creating their own sparkling waters. So in a crowded field, with a drink that doesn't have much flavor to begin with, how do you tell which one is best? We talk with the hosts of the podcast Seltzer Death Match to find out. Then we nerd out on the science of carbonation: What exactly is it, how does it affect the taste experience, and how do you get the best results from home carbonation systems? Dan Souza, editor-in-chief of Cook's Illustrated, has the answers.This episode originally aired on May 17, 2020, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, and Sam Lee. Edited by Tracey Samuelson. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at [email protected], and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

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• How Much Should You Tip For One Muffin?

  Are the vibes at a restaurant more important than the food? Would you rip a bagel and drag a piece through cream cheese, instead of slicing and spreading? Do you tip less when you get bad service? We get into these questions and a lot more in this edition of The Salad Spinner, our rapid fire roundtable discussion of food news and trends, live at SiriusXM headquarters in New York City! We’re joined by Mamrie Hart, actor, comedian and co-host of the podcast This Might Get Weird — Her new cookbook is All I Think About Is Food: A Vegetarian Cookbook That'll Keep the Party Going. And we’re joined by Deena Shanker, a reporter for Bloomberg and Bloomberg Businessweek who covers food, health, and the personal care business. They share their thoughts on the rise of “functional sodas,” whether unsalted pretzels deserve to exist, and more!The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O’Hara, Kameel Stanley, and Jared O'Connell, with production by Manolo Morales. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

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• Nigella Lawson Orders Food Like A Method Actor (Reheat)

  Nigella Lawson is a domestic goddess of the highest order. She strikes the perfect balance between aspiration — a beautiful garden, perfect lighting — and accessibility — sheet pan dinners and a disdain for pretentiousness. Nigella reveals how her own cooking show persona comes from her discomfort in social situations, and shares the two condiments she always keeps in her purse. She also rebuffs the one piece of criticism that she believes no male chef would ever receive.This episode originally aired on May 28, 2018, and was produced by Dan Pashman and Anne Saini, with editing by Peter Clowney and mixing by John DeLore. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at [email protected], and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

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