The Sporkful

Omar Yousafzai, Houston restaurateur who founded Afghan Village and helps newly arrived Afghan refugees. He talks about opening a community hub around palau and kabobs, how his defense-contracting past influenced the restaurant, training cooks with his mother, feeding people who cannot pay, and his kids pitching in in the kitchen.

Mo Rocca, humorist and CBS Sunday Morning correspondent who created My Grandmother's Ravioli, reminisces about his grandma’s giant square ravioli. He debates square versus round shapes. They dissect pouch versus trim, ideal trim size, and why filling texture matters. Mo compares butternut squash to heartier fillings and shares thoughts on fried ravioli and his TV series.

Pailin Chongchitnant, cookbook author and creator of Hot Thai Kitchen, shares Thai techniques and family-flavor stories. Ham El‑Waylly, chef and author of Hello, Home Cooking, talks home-cooking comfort and practical tips. They debate utensil etiquette for rice, preheating stainless steel, when to save the best bite, double-dipping rules in relationships, and salted versus unsalted butter.

Moshe Kasher, comedian and memoirist, and Natasha Leggero, comedian and actor, bring sharp marriage and hosting banter. Phoebe Robinson, comedian and writer, dives into dating, identity, and food dilemmas. They trade stories about eating in skinny jeans, who pays on a first date, interracial dining dynamics, fast food hot takes, and practical tips for dividing hosting chores before a party.

Eva Longoria, actor and producer turned food nerd, hosts culinary shows exploring food history. She unpacks jalapeño etymology, French pastry politics, and the regional fats of France. She shares Texas tamale habits, travel-to-kitchen rituals, and stories of learning to cook from family. Energetic, curious, and full of tiny food stories.

Helen Zaltzman, language and word expert from The Allusionist, and Peter Kim, founder of the Museum of Food and Drink and food-culture advocate, spar over what counts as a sandwich. They debate spreads versus fillings, legal and cultural tests like the turkey club and burrito cases, and whether sparkling water, brunch, panini plurals, and donut spellings deserve special labels.

Featuring Thomas Niederheiser (creative producer), Stephanie Dole (beverage director), Ben Van Busiekum (creative director), Brian Pisecki (Flavor Lab chef) and Wendy Aguila (project coordinator). They tour how themed food and drinks are invented, from blue milk and cantina concoctions to toy-scale barbecue and Tiana’s authentic gumbo recipe. Hear design rules, storytelling choices, and playful menu secrets.

Kevin Pang, Chicago food writer turned filmmaker who made For Grace; Curtis Duffy, Michelin‑starred chef known for obsessive fine‑dining craftsmanship; Doug Sohn, creator of cult favorite Hot Doug's. They trade stories about closing a legendary sausage shop, turning a short film into a four‑year documentary, extreme attention to dining details, and playful ideas for hybrids between haute cuisine and hot dogs.

Featuring Amy Pearl, a storyteller who developed a baffling tick-induced red-meat allergy; Latif Nasser, Radiolab producer who unpacks the science; and Robert Krulwich, veteran reporter adding narrative context. They trace delayed anaphylaxis, the discovery of the sugar alpha-gal, links to tick bites and geographic patterns, and how a sudden loss of meat reshapes identity and food life.

Kenji López-Alt, chef, cookbook author and food scientist known for The Food Lab and The Wok, joins a live conversation. He talks about his switch from biology to kitchens and the science behind wok cooking. He reflects on stepping back from calling recipes "the best," the pressures of fame, and balancing family with food projects.