Sirius XM Podcasts.

Swayto, why bother with the air fryer if you're just using it on regular oven mode?

It's just that's smaller and heats faster?

Okay.

I need you to get an air friar, Dan.

It is so good and so useful. It's a small oven. It doesn't take so much time to heat. It's a much more efficient space. But I have a toaster oven. I don't like kitchen a plight. I just finally broke down and bought a food processor. New York City living, one can safely guess that you don't have endless...

I live in the suburbs. I have a whole house now. Oh, are you serious? I got a garage.

I got an air fryer.

For the level of food nerd you are, you need to get an air friar, Dan.

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 happy New Year! I hope you had a relaxing and delicious holiday season with family and or friends. And I got some good news to help you start the new year on the right foot. Listen up, we have two

live Sporkful tapings coming up, March 19th in Brooklyn with Kenji Lopez-Alt and May 1st in Boston,

guest TBD. Links for tickets are at sporkful.com slash events. Can't wait to see you.

All right, let's jump into it this week. We are opening the phone lines, but not just for any

old kind of issues. We are taking your food, science, questions, and arguments. So put

on your nerd glasses and fire up those Bunsen burners. This is going to be fun. All that said,

look, science is not my strong suit. I know a bit, but not enough.

I need some help.

First up, you've heard her here on this porcful before talking about phase change in Katje Pepe.

She's an industrial engineer, a columnist for the Hindustan Times, a contributor to Sirius Eats and the woman behind the substack and Instagram feed, Upgrade My Food.

Joining us from Austin, Texas, it's Sweta Civacumar.

Hello, Sweta.

Hi, Dan. How are you doing? Welcome back. Thank you. And joining me right here in the studio in Midtown, Manhattan. You know him as the editorial director of Serious Eats, where he's worked for more than a decade. He's also worked in professional kitchens. some of New York's top restaurants starting at Chanterell when he was just 13.

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