Hey everyone, Dan here with another sporkful reheat for your listening pleasure.

We're returning to another pizza-focused episode, and this one, food writer Kenji Lopez-Alt,

and I took your questions, including one about pizza that involved a surprising amount of geometry.

I actually, of all the food topics that I, you know, that we've done a number of times but could do so much,

I feel like pizza, we could do 10 more pizza episodes.

I ought to count it up because in the very, very early days, we did like a multi-part series.

We did this one with Kenji.

We did this couple of Scott Weiner episodes.

We did the grimalities we released recently.

Anyway, here's to more pizza content in the next year.

That's what I'm saying. Remember, if there's an episode of the Sporkful, you want us to pull out of the deep freezer, let us know.

Send me a voice memo or email to hello at sporkful.com.

Tell me your first name, location, what episode you want us to reheat and why.

Thanks so much and enjoy.

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. Joining me today to

ride Shotgun for this episode is our old friend Kenji Lopez-Alt.

He's the food science guru at Sirius Eats and author of The Food Lab,

Better Home Cooking Through Science. Hey, Kenji.

Hey, how's it going?

It's going well. Now, later on, Kenji, you're going to be in the hot seat for the lightning

ride. You're going to get three food science questions, some from me,

some from listeners. So get ready for that. Get your seat warmed up for that, my friend.

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