Dan Pelosi and Negin Farsad join Dan to settle your food disputes! One couple can’t agree on when they should take the first bite of a meal: when the food is fresh and piping hot, or once they’re sitting down at the table? Another couple struggles over how to reheat leftovers to maximize flavor and minimize mess.

Could listening to The Sporkful be the fertile soil out of which true love grows? We put out the call for Sporkful listeners looking for love, and hundreds of you responded. This week, we listen in on two blind Zoom dates that resulted from our extremely unscientific matchmaking.

An email from Sara Bir set us off on an adventure. She’s an author and recipe developer who’s obsessed with pawpaws, the largest fruit native to North America. “Pawpaws are tricky in the kitchen,” Sara wrote to us.

Casey Elsass is known as the “cookbook doula” because he’s helped birth nearly 20 cookbooks, as a ghostwriter or co-writer. Now, Casey has published his very first solo cookbook, What Can I Bring? Recipes To Help You Live Your Guest Life, about how to be the best guest at a dinner party.

For years, Dan has kept a Google Doc of ideas for ice cream flavors and ice cream sandwiches. But nobody asked him for it. Then, the folks at Heap’s Ice Cream in Brooklyn asked Dan to collaborate on the ice cream sandwich of his dreams.

There are a lot of desserts named after severe weather phenomena, but not all of them are created equal. We asked Tornado Alley's top meteorologist, Gary England, to help us rank some of these desserts, based on the severity of the weather they are named for.

We’re back with our annual game show: Two Chefs And A Lie! But this year, things are a bit different. Dan isn’t playing — he’s the emcee! And our contestant is Rachelle Hampton, host of the podcast Normal Gossip.

Dan and WTF host Marc Maron have been arguing about eating for over a decade. This week they revisit old feuds and start news ones, sparring over temperature contrast in sandwiches, the merits of melon balls, and whether the high from sausage gravy is worth the food shame-induced crash.

Some people say that when they eat pasta in the US it makes them feel like garbage, but when they eat it in Italy they feel great. Is that legit? What does the science say? Also, why is the food at many tony restaurants so mediocre?

Fifty years after the panic about "Chinese Restaurant Syndrome" began, we explore how faulty science and perceptions of race and class contributed to the making of a food myth that persists today. And we tell you how to make the best Bloody Mary ever.