Anything's Pastable: Eat Sauté Love

<p>People once dreamed of sidewalks that could whisk them across cities. Somehow, that dream ended up at the airport.</p> <p><p>Subscribe to SiriusXM Podcasts+ to listen to new episodes of 99% Invisible ad-free and a whole week early.&nbsp;<br><br>Start a free trial now on Apple ... Show More

<p>Comedy writer Elliott Kalan (The Daily Show, <a href="https://www.flophousepodcast.com" target="_blank">The Flop House</a>, <a href="https://mst3k.com" target="_blank">Mystery Science Theater 3000</a>, and co-host of the <a href="https://99percentinvisible.org/powerbroker" tar ... Show More

<p>From buckskin breeches to Patagonia vests, uncover how America’s obsession with ruggedness and war shaped the clothes we wear every day. Avery Trufelman is back with an episode from <a href="https://www.articlesofinterest.co/podcast" target="_blank"><i>Articles of Interest</i> ... Show More

<p>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, where food writer <a href="https://katieparla.com/" target="_blank">Katie Parla</a ... Show More

<p>In the final episode of “Anything’s Pastable,” the recipes are done — but they’re all in Google Docs. Now Dan has to bring them together into an actual book, with a cohesive visual style. So he hires an art director who scours flea markets for just the right props to bring the ... Show More

Spaghetti, penne, farfalle, gnocchi, lasagna – just a few of the 300-plus shapes of pasta in existence. And there are some very strong opinions about them. This Italian staple is one of the world’s most popular foods and one of the most versatile. In this programme, Ruth Alexande ... Show More

You think you know pasta? Think again! This week on A Taste of the Past, Linda Pelaccio chats with author and pasta expert Maurren Fant who dispels many common myths around everybody’s favorite carb. From cooking times to salting water, Maura breaks down pasta from A-Z and leaves ... Show More

<p>For a thousand years, Italy’s cities have been magnets for everything that makes for great eating: ingredients, talent, money and power. Italian food is city food, and telling its story means telling the story of the Italians as a people of city dwellers.</p><br><p>In this epi ... Show More

<p>In questo episodio andiamo in viaggio con Pellegrino Artusi, il padre della cucina italiana.</p> <p>Parliamo di:</p> <ul> <li>La scienza in cucina e l’arte di mangiar bene, il libro che ha fondato la cucina italiana</li> <li>Storia e curiosità sull’arte culinaria in Italia</ ... Show More

In an illustrious career spanning three decades, there’s little that booking-writing, seed-breading, ‘philosopher chef’ Dan Barber has not put his hands to. Celebrated as the poster child of the ‘farm to fork’ movement, he tells Graihagh Jackson how a visit to a wheat farm called ... Show More

Today we’re sharing an episode from a food podcast that we think you might like called The Sporkful, hosted by Dan Pashman. A few years ago, Dan invented a new pasta shape called cascatelli. It went viral and was named one of Time Magazine's 100 Inventions of the Year in 2021. Da ... Show More

It's the season 2 premiere of Food Court with Richard Blais and Dan Pashman (the Sporkful) is here to tell Evan Kleiman (KCRW's Good Food), and the rest of the world, that spaghetti is the worst pasta shape but mafalde, a pasta shape few have even heard of, is the best. Last year ... Show More