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Anything’s Pastable 3 | Searching For A Spark
As Dan’s cookbook deadline approaches, recipe testing kicks into high gear — and he attempts to develop a few recipes on his own. But scorched pans and sauce spills lead to frayed nerves. Can he redi…
Published on 1 year, 9 months ago
Anything’s Pastable 2 | Eat Sauté Love
In part two of “Anything’s Pastable,” Dan embarks on an epic trip across Italy in search of lesser-known pasta dishes — and to learn about the evolution of pasta more broadly. He starts in Rome, wher…
Published on 1 year, 9 months ago
Anything’s Pastable 1 | Every Grain Of Salt
After Dan’s pasta shape, cascatelli, went viral, people everywhere were cooking with it and sending him photos of what they were making. As exciting as that was, he was disappointed that most folks w…
Published on 1 year, 9 months ago
Gary Gulman’s Ice Cream Joke Was A Cry For Help
Gary Gulman did so many food bits early in his stand-up career that he joked he was "a strictly food-based comic." But as his comedy started to evolve in new directions, the role of food in his act c…
Published on 1 year, 10 months ago
Deep Dish With Sohla And Ham: Bagels
Violence, death threats, and bagels, oh my! In this final episode of Deep Dish season one, Sohla and Ham explore the origins of bagels, and the tough-as-nails Eastern Europe immigrants who created a …
Published on 1 year, 10 months ago
Can A Restaurant Makeover Make Diners Spend More?
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 Pl…
Published on 1 year, 10 months ago
Can A Stanley Drinking Cup Really Withstand A Car Fire?
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 Jo…
Published on 1 year, 10 months ago
Deep Dish With Sohla And Ham: Tacos Al Pastor
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 surp…
Published on 1 year, 10 months ago
Undercover Dining With NY Times Restaurant Critic Pete Wells
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 s…
Published on 1 year, 10 months ago
Why Hibachi Gets Complicated
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…
Published on 1 year, 10 months ago