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What is the secret to making great toast?

Oh, you're just going to go in with the hard-hitting questions.

I'm Dan Pashman from the Sporkful. We like to say it's not for foodies, it's for eaters. We use food to learn about culture, history, and science. There was the time we looked into allegations of discrimination, Bon Appetit, or when I spent three years inventing a new pasta shape. It's a complex noodle that you put together.

Every episode of the Sporkful, you're going to learn something, feel something, and laugh.

The Sporkful.

Get it wherever you get your podcasts.

I'm Francis Lamb, and this is The Splendid Table from APM.

I remember my first bowl of real ramen in Japan.

It was like 25 years ago.

I had an entire childhood, you know, just loving the instant noodles that came in packets and styrofoam cups.

But I was visiting friends in Tokyo, and they took me to the favorite shop where the cooks wore shirts that said super pork bone soup

noodle and had a full skeleton diagram of a pig. And I'm like, what are we doing here? The soup was

rich, like gravy. The noodles were bouncy and springy, and like,

even the scallions on top were like the best scallions that ever had.

And I knew right then that I was gonna be a fan of ramen for life.

Coming back to the States, you know,

back then craft ramen really wasn't a thing here.

There were like a few okay restaurants serving ramen in New York, and I clung to them.

But we were a long, like long time away from where we are now, where it seems like most towns of any size have at least a ramen specialist or two.

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