Thanks for listening to The Sporkful.

Be sure to tune in each week for new episodes on Amazon Music.

Or just ask, Alexa, play the podcast The Sporkful on Amazon Music.

There's always going to be people who care more about status than about food.

Totally.

But it's like, really, like, you wanted to open a restaurant and this is the direction

you decided to go in? And often these people are then, you know, given enormous media profiles.

They make really successful lines of like packaged foods. They're also mediocre. Yes,

that are also incredibly mediocre and overpriced. And so you end up with these people who are

sort of like the guiding lights of the culinary world in some respects

who have not ever made like an incredibly good plate of food in their lives.

This is the Sporkful. It's not for foodies. It's for eaters. I'm Dan Pashman. Each week on our

show we obsess about food to learn more about

people. And today we're bringing you another salad spinner edition of this porkful. This is our

rapid fire roundtable discussion of the biggest, strangest, and most surprising food news of the moment.

And of course, you can't have a roundtable discussion with only one person, right?

I won't tell people that our table is also rectangular. But most importantly, we need people

for me to talk with, and that's why I'm so happy to introduce our two esteemed guests

who you've heard here on the show before. First up, joining us from Austin, Texas.

She's a food writer, recipe developer, and industrial engineer, but you can

just think of her as one of my favorite food science nerds. On Instagram, her handle is

Upgrade My Food. Some of her recent videos include deep dives on the science of paneer and how to

...