New Year's Food Resolutions 2026

What foods do Sporkful listeners resolve to eat more of in the new year, and why? And what’s Dan’s New Year’s food resolution for 2026? All is revealed in our annual year-end spectacular.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:00Dan Pashman?

  Make holiday hosting effortless with Boars Head Sweet Slice Uncured Ham. It's the perfect centerpiece for gathering family and friends around the holiday table. Hand-packed into netting, Sweet Slice Uncured Ham has the look of a traditional holiday ham with rich flavor worth savoring. Slow-roasted and delicately smoked, boneless Sweet Slice Uncured Ham delivers classic bone-in flavor made for the moments that bring everyone together. Find Sweet Slice Uncured Ham at your nearest Boars Head deli. And for holiday entertaining inspiration, recipes, and more, visit boarshead.com. If you're the kind of person who plans vacations around where you're going to eat, Scottsdale belongs on your list. And look, whenever I go somewhere, my priority is on eating things that are the specialties of that region, eating things that I can't get at home.

• 0:44Dan Pashman?

  So when I'm in that area, I'm looking for the specialties of the region, like authentic southwestern and Native American flavors, modern Mexican cuisine, and as basic as it sounds, homemade, fresh flour tortillas. There's nothing like it, and you can't get them like that in the Northeast. And there is such a farm-to-table culture in Scottsdale, inspired by the Sonoran Desert. Everything is so fresh, the peppers, the spices, it is so vibrant. And Scottsdale's just got a great vibe. It's one of those places where breakfast becomes brunch, happy hour turns into dinner, and every patio has another amazing view. And explore Old Town Scottsdale between meals, or relax at a spa after brunch. From award-winning and James Beard-recognized chefs to neighborhood gems and nationally acclaimed restaurants, every meal in Scottsdale tells a story.

• 1:29Dan Pashman?

  So come hungry and leave with new favorite restaurants. Start planning your next culinary getaway at experiencescottsdale.com.

• 1:51Speaker 01

  Hey, sportful family. This is Alejandra calling from Charleston, Illinois. For 2026, I resolved to eat more grilled cheese. I had a really good fancy grilled cheese when I lived in Panama City Beach, Florida around 2019, and I haven't had one exactly like that since. Although, last month, when I visited my daughter in Tucson, Arizona, we went out to eat and I saw that they had grilled cheese on the menu. It was not the same, but it was indeed delicious. Thank you and Happy New Year.

• 2:27Speaker 02

  I'm Theo. I'm from Westport, Connecticut. And the food I've resolved to eat more of in the new year is chicken parmigiana because it absolutely slaps and it's so good, but I don't, I don't have it enough.

• 2:41Speaker 03

  This is Heidi from Sandy, Utah, and my New Year's food resolution is to have more tea parties. I love tea parties so much. I've been collecting tea cups for over 10 years, but I need to use them more often. Tea party foods, which are basically small bite appetizers and desserts are so much fun. So in 2026, I've resolved to get out those tea cups, bring out the little party foods and invite my friends and family over for afternoon tea.

• 3:10Dan Pashman?

  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 here we are, friends, winding down 2025 with our annual New Year's spectacular. The first thing I do for this tradition, I'm gonna sit back in my chair a little bit. I'm gonna relax. I'm gonna take a deep breath. It's the end of the year. It's time to slow down. It's time to slow down. Now, there are a couple of things that make this episode special. The first is your New Year's food resolutions. We just heard a couple. Theo in Connecticut likes chicken parm. Theo, you're preaching to the choir here. Probably one of my top 10 foods. And my wife, Janie, who generally eats kosher style, meaning not mixing meat and dairy, will break that rule for chicken parm.

• 3:53Dan Pashman?

  We're gonna hear more of your resolutions. We're going to replay one of my and The Sporkful team's favorite episodes from the year. And at the end of the episode, I will grade myself on my 2025 New Year's food resolution and I will reveal my new New Year's food resolution for 2026. But before all that, let's hear a few more of your resolutions.

• 4:15Speaker 04

  Hello, Dan Pashman. My name is Aline. I'm 31 and I'm from the Netherlands. This is maybe a bit of an embarrassing story, but I'm really bad at cooking rice. Whenever I try to make it, somehow always gets like mushy. My resolution for the next year is that I learn how to cook rice.

• 4:43Speaker 05

  This is Dan from Kuznag, Switzerland. My New Year's food resolution is to eat more French food. My husband Derek and I live in Kuznag, about a 75-minute drive to the French border. Twice a year, we drive to France to enjoy a gourmet French meal at a Michelin-recommended restaurant. We visit some local shops and come home with eight to 10 soft French cheeses, some baguettes, and a few bottles of wine. That's our dinner that evening. We've asked ourselves, why don't we do this more often? So in 2026, we pledged to make that drive to France more often and enjoy more French food, both there and at home.

• 5:18Speaker 06

  Hey, Dan. This is Jennifer L., and I am currently living in Tajikistan. And as much as I love the people and culture here, I will tell you that what I want to eat more of next year is pork. It is so hard to find here, and I just, I really miss it. So that's my plan.

• 5:38Speaker 07

  My name is Don Tess from Calgary, Alberta. I've always liked steak tartare, but for some reason, in the last few months, I have really dug into it. And so my resolution for 2026 is to eat more steak tartare. I've even started an Instagram page. It's @tartarecontrol, and I'm hoping to spread the joy of great steak tartare from around the world.

• 6:07Dan Pashman?

  All right, Dan, in Switzerland, you live an hour and 15 minutes from the French border, and you go to France twice a year. I would like go for a drink. But also, Don in Canada, Tartare Control is a phenomenal name for your Instagram feed. And I'm with you, steak tartare is amazing, although, you know, getting the seasoning right is tough. I actually had some steak tartare in Rome this fall, and I thought, oh, it's gonna be phenomenal. I had had a beef carpaccio the year before that was one of the best things I ate in 2024. This tartare was a little bland, and then I was like, I want to ask for salt, but like, am I gonna insult them? Like, is the chef gonna come out of the kitchen and start, you know, flipping tables? And I, I, I got halfway through the tartare, and I was like, it just needs some salt.

• 6:51Dan Pashman?

  And I asked the server, they're like, yes, of course, of course. And they brought over some flaky salt, and I didn't offend anyone. But, Don, just, you know, don't be shy with the salt and maybe some capers, a little tiny bit of maybe some mustard in there. There's a lot you can do with steak tartare. Anyway, we'll hear more of your resolutions later on. I'll reveal mine, as I said. But now we're gonna reshare one of our favorite episodes from the year. We have a couple of criteria, Team Sporkful and I, when we pick this episode. First, we pick one from like earlier in the year, not one we just played. And then also, it's an episode that we really loved, but that maybe didn't get the attention or the reaction that we expected. Sometimes a great episode slips through the cracks just a little bit, and we don't want that to happen. And so this year, we're replaying an episode with one of my very favorite people.

• 7:36Dan Pashman?

  I love him because he's so passionate. He's so obsessed with his subject matter. And when you're around him and talking about his area of expertise, you cannot help but be sucked in by that enthusiasm and passion, and to feel it yourself. What is that area of passion and expertise? Pizza. Which means, of course, I'm spending this episode hanging out with Scott Weiner of Scott's Pizza Tours. This was so much fun to make this episode. I think it's so much fun to listen. Enjoy. So Scott, set the scene. Where are we and what's happening today?

• 8:12Speaker 08

  So we're at the corner of Fulton and Gold Street in Lower Manhattan, which is where I start every Sunday pizza bus tour.

• 8:18Dan Pashman?

  And what is the Sunday pizza bus tour?

• 8:21Speaker 08

  Sunday pizza bus tour is electric. This is unlike the other tours we do throughout the week that are walking tours, where you go to one neighborhood and we go to a bunch of places in that neighborhood. The Sunday tour, we go around all over the place, wherever the school bus will take us. So it's the most improvisational tour, and it's like the one that's definitely the most interesting, because the most can go wrong.

• 8:43Dan Pashman?

  What's the thing that went the most wrong on one of these tours?

• 8:45Speaker 08

  You know, fortunately, it hasn't gotten that bad, because it's always salvageable. But there have been times where I'm like, oh, I forgot that today's the Five Borough Bike Tour. Oh, there was one time there was a car show on Arthur Avenue. And I was like, okay, we're gonna park the bus a block away. Everybody will find us. Everybody didn't find us then. I left two people in the Bronx. That was... Okay, scratch what I said about nothing ever going wrong.

• 9:16Dan Pashman?

  This week, we're going on a food field trip with pizza obsessive Scott Weiner. He's the guy behind Scott's Pizza Tours, a company that offers tours of New York City's most notable pizzerias. Now, Scott started this business on his own back in 2008. The company has grown a lot since then.

• 9:34Speaker 08

  All right, excited, we're gonna meet Scott from Scott's Pizza Tour. And look at the ride Gellman sprung for.

• 9:38Dan Pashman?

  In 2018, Scott gave a tour to Ryan Seacrest for an episode of Live with Kelly and Ryan.

• 9:43Speaker 08

  Why do you like Lombardi's? So coal-fired oven, fast bake, crunchy on the outside, soft on the inside. Perfect balance. Everything I want to hear.

• 9:51Dan Pashman?

  Scott's been running his company for 17 years now. It's become so popular, he's had to hire a whole team of people to help him lead all the different tours. They take eaters through all five boroughs of New York City to try a range of pizza styles: Neapolitan, Sicilian, deep dish, wood-fired, coal-fired. Over the years, Scott's made a name for himself as one of the most passionate and knowledgeable pizza experts in America. And he never stops doing research, although he limits himself to 15 slices per week. Now, if all this sounds familiar, that's because we had Scott on the show back in 2018. In that episode, we heard he's not just obsessed with pizza, he's fanatical about anything relating to pizza, which is why he has the Guinness Record for the world's largest collection of pizza boxes. He's now got nearly 2,000 of them from all over the world, so many that he's had to move them into a storage unit.

• 10:36Dan Pashman?

  But back when I first interviewed Scott, he was keeping all those boxes in his apartment. Here's a bit of that conversation.

• 10:42Speaker 08

  Okay, so, well, now we're in my office, which has two stacks of pizza boxes that have been photographed but not logged into my spreadsheet. So I catalog all the boxes.

• 10:52Dan Pashman?

  It's a big spreadsheet. Clearly, as I learned the first time I interviewed Scott, when you turn your passion into your day job, there's no such thing as leaving work at the office, which made me wonder. How has this career path influenced your dating life?

• 11:08Speaker 08

  Oh, what a funny question. Um, it's interesting because I try to stay away from talking about my job. If I like first meet somebody, I try to stay away from even talking about it.

• 11:24Dan Pashman?

  Yeah, you're trying to play it cool.

• 11:25Speaker 08

  Yeah, and I'm terrified, like, I'm worried about, it's so easy for this to take over a whole conversation, but I'm, I also know that it's very much truly me. So it's okay if I'm getting to know somebody, they will need to know this at some point. But maybe not the first five minutes of like, hey, how you doing? Hey, I gotta tell you about this pizza I saw yesterday. Listen to this.

• 11:49Dan Pashman?

  I would save the discussion of the spreadsheet for the second date.

• 11:56Speaker 08

  I mean, if that, if that comes up and she's into it, then hey.

• 11:59Dan Pashman?

  Right.

• 11:59Speaker 08

  I'll buy a ring.

• 12:03Dan Pashman?

  Has anyone you've been dating ever said something along the lines of, I think you love pizza more than me?

• 12:12Speaker 08

  Oh, everyone. Everyone.

• 12:17Speaker 08

  Oh, no. And, you know, maybe it's, it was acted as if it was in jest, but I know the truth. Look, I love pizza, but I, I don't, I really don't think I'm insane.

• 12:37Dan Pashman?

  We'll return to the topic of Scott's love life later, but now let's get to that field trip. This past January, I met back up with Scott for one of his famous Sunday bus tours. His company offers a lot of different kinds of tours, but this one is special for a couple reasons. It's the only one Scott consistently leads, and while the others are walking tours, stay in one neighborhood, this is the only one with a bus, which allows Scott to cover more ground. He promises to take you to four pizzerias with diverse styles in at least two different boroughs of New York City. Scott starts every Sunday tour at Casta Pizza and Vino in Lower Manhattan, but the other three stops change every time. Scott improvises the itinerary based on his read of the crowd. There's about 30 of us on the tour today, including my wife, Janey, and our kids, Becky and Emily.

• 13:20Dan Pashman?

  It's a mix of local New Yorkers and tourists from across the US, South America, and Europe. As the group assembles, Scott chats everyone up to learn about their previous pizza eating and pizza making experiences. Helps him plan his route. Sometimes he doesn't know where he's going until 15 minutes before. But he's so tapped into the New York pizza scene that he can secure a reservation on a moment's notice. And if one of the places he wants to go doesn't pan out?

• 13:42Speaker 08

  I'll reroute. There's 3,000 pizzerias in the city.

• 13:46Dan Pashman?

  Once everyone's seated inside Castee, Scott gives us the rundown. He explains that the point of this tour is not just to taste a bunch of pizza. He wants us to really pay attention to what we're eating and evaluate it scientifically. That's why he gives everyone a pocket pizza journal and mini pencil to take notes.

• 14:01Speaker 08

  We do cheese pizza at every stop. Cheese, sauce, crust. We don't add anything else because that will skew the scientific method. I want the variable to be the pizzeria itself. So that's why when we're at the pizzeria, as you're eating, you should be jotting down your personal tasting notes. Come on in, come on in.

• 14:20Dan Pashman?

  Midway through Scott's spiel, two more people walk into the restaurant and join our group.

• 14:24Speaker 08

  We're talking about, we're talking about cheese to sauce ratio. We're talking about structural integrity of crust. I still, I'm... You gotta hide those boxes from me. I can't concentrate on anything else right now. They brought boxes. You guys are in Sao Paulo? Yeah. Oh my god.

• 14:40Dan Pashman?

  The two latecomers brought gifts, new additions to Scott's pizza box collection from a pizzeria in Sao Paulo, Brazil. Scott is like a puppy who just heard the word treat.

• 14:48Speaker 08

  Oh my god. Yes. Can I really have this? I will. I...

• 14:56Dan Pashman?

  Whoa. Scott is very excited.

• 14:58Speaker 08

  I can't breathe.

• 14:59Dan Pashman?

  Scott forces himself to settle down and get back on track. He tells us about the restaurant we're at, Castee. It's a Neapolitan pizzeria and stop number one on the tour. He tells everyone to get up and follow him into the kitchen to get a good look at the oven.

• 15:14Speaker 08

  And the way that it's designed is to trap as much heat as possible. So that's why this style of pizza, Neapolitan pizza, is always baked at high temperatures for a very short amount of time. In fact, right now... We're at 750 Fahrenheit, which is 400 Celsius.

• 15:33Dan Pashman?

  Scott just pulled an instant read thermometer out of his pocket.

• 15:36Speaker 08

  That's the temperature of this oven right now, and it's the beginning of the day.

• 15:39Dan Pashman?

  Like an infrared thermometer.

• 15:40Speaker 08

  And in fact, that's just the temperature of the floor of the oven.

• 15:43Dan Pashman?

  I love that nobody on this tour thought it was strange that Scott had an infrared thermometer in his pocket.

• 15:51Speaker 08

  So, reason for that is because pizza first evolved, like way back in the day before we had pizza in New York. It came out of Southern Italy in and around Naples. And the reason that pizza developed the way it did is because pizza wasn't originally made as a food. It was made as a tool.

• 16:10Dan Pashman?

  As Scott explains, the first people to make pizza in Southern Italy were bread bakers in the mid 1700s. Back then, they weren't trying to make pizza. They were just trying to cool down their ovens.

• 16:19Speaker 08

  So you see how this oven's really hot, right? If you were a bread baker, you would build a fire in the inside of the oven, and the fire would heat up the oven. And that's when bread bakers would start baking breads. But the problem is the oven floors were so hot that they would burn the first bunch of breads.

• 16:36Dan Pashman?

  Just so we're clear, these ovens have no racks. So the floor of the oven is not only the bottom, it's also the surface you put the dough on. But for these bakers back in the day, when the fire first really got going, the floor was too hot. So bakers would toss circles of dough onto their oven floors, purely for the purpose of absorbing heat. Problem was, plain dough would puff up into a balloon when baking. So hardly any of it was touching the oven floor, which meant it wasn't serving its purpose of absorbing heat and cooling the oven. The solution? Put something on the dough to weigh it down, to keep it flat. Toppings. According to Scott, when bakers first put toppings on flat dough, pizza was born.

• 17:17Speaker 08

  Pizza, in my definition, is a leavened dough that gets stretched, topped, then baked. So when people try to argue that, "Oh, so, uh, oh, that's deep dish pizza's not a pizza." I say, "No, of course it is." Dough that you top and then bake, pizza.

• 17:38Dan Pashman?

  But it took time for those early toppings to change, for pizza to evolve into the food we know today.

• 17:43Speaker 08

  If you think with the mind of a, you know, mid 18th century bread baker in Southern Italy, you're using whatever is available, whatever's cheap, and whatever's edible, which would at that time have been lard.

• 17:56Speaker 08

  Fish paste.

• 17:57Dan Pashman?

  Scott says tomatoes didn't enter the equation until the early 1800s. Any fresh produce would have been too expensive and hard to come by to be used just for pizza. Because you know, at that time, pizza was a food eaten only by poor Italians.

• 18:08Speaker 08

  Pizza was not a celebrated food. It was a part of the culture, it was a part of the street culture. And the people who ate it are what they called the lazaroni, the beggars, the street folks.

• 18:19Dan Pashman?

  In the late 18 and early 1900s, there was an influx of poorer southern Italian immigrants to America. And over time, pizza became hugely popular here. Only then, starting around 1950, did pizza become more commonly eaten across Italy.

• 18:33Speaker 08

  So this in my hand here is a Neapolitan pizza.

• 18:37Dan Pashman?

  Scott pulls a freshly baked Neapolitan-style pizza out of the oven that we're all standing around.

• 18:41Speaker 08

  It's also so soft and puffy on the edge that when you poke it with your finger, it pops right back up. This is where this style of pizza is really, really good.

• 18:50Dan Pashman?

  He leads our group out of the kitchen and back to our tables to try our first slice of the day.

• 18:54Speaker 08

  When the pizza lands at your table, you're gonna put your plate right next to the slice you want, and then you're gonna do the snag and drag. You snag the slice, pull it horizontally on your plate.

• 19:05Dan Pashman?

  Alright, first pizza, first slice, Casta.

• 19:08Speaker 09

  The crust is really good.

• 19:09Dan Pashman?

  This is my daughter Emily. To me, what makes this crust so good, you notice how it's like crispy on the outside and chewy on the inside? And that combination of crispy and chewy together is special, and that's very hard to find in pizza crusts. The sauce is also excellent. The only ingredients in it are fresh, raw tomato and salt. After finishing our slices, I go over to the couple that brought Scott the pizza boxes all the way from Sao Paulo. Turns out they own seven pizzerias across southeastern Brazil. Last year, they competed in the World Pizza Championship and came in second for the best Roman-style pizza in the country. And for them, coming on one of Scott's tours is a sort of pilgrimage. I was curious to get their thoughts on the pizza at Casta. It's very, very amazing. The fermentation is perfect.

• 19:54Dan Pashman?

  I think it's very good.

• 19:57Speaker 09

  The smells of the dough is very amazing.

• 20:00Dan Pashman?

  I, I, I didn't smell the dough. Next pizzeria, I'm gonna smell the dough.

• 20:10Dan Pashman?

  After everyone's finished their slices, it's time to head to stop number two.

• 20:14Speaker 08

  When we leave the first stop, people always say, "Oh, I'm so hungry. I need more." And I'm like, "Just wait. Trust me about this."

• 20:21Dan Pashman?

  Scott leads our group out of the restaurant and onto the street, where we find the defining feature of the Sunday tour.

• 20:27Speaker 08

  Oh, look, it says pizza bus on it.

• 20:29Dan Pashman?

  It's a big, yellow, school bus.

• 20:31Speaker 08

  Okay, pizza buddies, welcome to the school bus.

• 20:34Dan Pashman?

  We climb in and head towards the second stop, but only Scott and the driver know where we're going. Remember, the Sunday pizza bus tour is improvised.

• 20:41Speaker 08

  So we just crossed under the Brooklyn Bridge, and then we're going to go under the Manhattan Bridge. We're going to be cruising up the east side of Manhattan.

• 20:48Dan Pashman?

  On our way, Scott asks if anyone has any questions about what we've seen so far. Someone in the back raises their hand.

• 20:53Speaker 08

  So Karen's question is about why is pizza better in New York than it is in other cities? My first response is, it's not, it doesn't have to be better. Pizza can be equally as good in every other place on the planet. Like Lindsay was just joking about. People say, "Oh, it's because of the water." It is 100% not about the water. Our water doesn't have anything extra that nobody else has. What it has is less. Low, pretty low in chlorine, especially in the winter. And that just means you can match our water pretty easily by filtering and doing like pretty simple filtration systems that anybody can get. What it is about a place like New York is culture.

• 21:36Speaker 08

  It's not that the pizza can't be better in other places, it's that there's no reason for it to match the style that we have here.

• 21:44Dan Pashman?

  Because sliced joints are such a huge part of New York culture, there are pizzerias everywhere, which means a lot of competition and a discerning customer base, which creates pressure to make better pizza. You know, it's the same reason why barbecue is, on average, still better in the parts of the country known for barbecue, even though you can smoke meat anywhere. Anyway, after about 20 minutes, we arrive at our destination.

• 22:05Speaker 08

  Okay, so we're up First Avenue between 117th and 118th Street. I'm taking you to the original Passy's in East Harlem, which has a coal-fired oven. So this way, we can learn more about the difference between this and other oven types and all those other details, all right? Ready to rumble? Let's go. You hungry?

• 22:28Dan Pashman?

  The pizza at the original Patsy's is coal-fired. It's made in the same oven they used when the restaurant first opened in 1933. Patsy's was one of New York's first pizzerias alongside Lombardi's, Tetonos, and John's. Today, there are a handful of spinoff locations under other ownership, but only this one and the one in Brooklyn still use a coal-fired oven. So before we eat, Scott takes us into the kitchen to see the oven in action.

• 22:51Speaker 08

  Watch your step here.

• 22:52Dan Pashman?

  Pizza's coming through. When Scott spots two pizzas that are about to go in, he pulls out his phone to time how long they take to bake.

• 22:59Speaker 08

  Now, these are going in. Two regular pies.

• 23:02Dan Pashman?

  We all crowd around the oven, which Scott's infrared thermometer tells us is about 750 degrees. The coal inside burns day-glow orange.

• 23:10Speaker 08

  Boom. 3 minutes 20 seconds. And it looks perfect.

• 23:16Dan Pashman?

  With two pies freshly out of the oven, it's time to eat. Scott still has his thermometer in his hand. Scott, how often do you break out the infrared thermometer at home?

• 23:25Speaker 08

  Infrared thermometer is an important part of every day. Every day. I wake up, I shoot it out the window toward the sun. I want to know what the weather's gonna be like.

• 23:36Dan Pashman?

  This time, Scott measures the temperature of the cheese on top of the pizza as it comes out of the oven and lands on our tables. You know, because he doesn't want any burned mouths. We're only at stop number two. And a burned mouth at Patsy's specifically is a real concern because of the type of cheese they use.

• 23:49Speaker 08

  It's called low-moisture mozzarella. It's more fat. So this comes out hotter.

• 23:53Dan Pashman?

  All right. Our pizza's coming. This looks beautiful. Let it cool. Scott, what's the temperature of the surface of our pizza right now?

• 24:04Speaker 08

  So this is where, this one's gonna be hotter. 187, so...

• 24:09Dan Pashman?

  Don't eat it yet. The cheese pizza at Patsy's is extra thin and crispy, with shredded mozzarella on top and a more savory sauce than what we had at Kestay. Picture an upscale version of a classic New York slice. What temper are we at now? Let's check the temper of the cheese again.

• 24:23Speaker 08

  So it's been a couple minutes, so my bet is that it's around 176. Oh, down lower, 165.

• 24:29Dan Pashman?

  So we're safe?

• 24:30Speaker 08

  Golden territory, guys.

• 24:31Dan Pashman?

  All right, chow down.

• 24:35Speaker 10

  This crust is pretty good.

• 24:37Dan Pashman?

  This is my wife Janie and our other daughter Becky.

• 24:39Speaker 10

  This is very good, but the crust like at the top of the slice looks less like soft than the other one.

• 24:46Dan Pashman?

  It's more crispy. I mean, I do love the thinness of this crust. I think the flavor is great. But I think that difference of the uncooked tomato sauce that they use at Kestrel, they just put tomatoes on. The only cooking is in the oven gives it more of a fresh tomato taste, which I kind of prefer versus the sort of stewed tomato taste.

• 25:00Speaker 10

  Yeah.

• 25:01Speaker 09

  For the first one, I rated it an 8.7.

• 25:05Dan Pashman?

  And what's your rate, this one?

• 25:07Speaker 09

  Um, 8.5, 8.57.

• 25:14Dan Pashman?

  Oh, so this is better, you're rating it?

• 25:17Speaker 09

  No, the other one is gonna be 8.85. This is gonna be 8.57.

• 25:21Dan Pashman?

  Wow, it's just got promoted?

• 25:22Speaker 09

  Nope, 8.58. Actually, 8.5789. No, 8.5897.

• 25:38Dan Pashman?

  Coming up, the tour continues and we try two more styles of pizza in two other boroughs of New York. I feel like because there's been time in between each slice, each slice that I eat, Scott, I just get more hungry.

• 25:48Speaker 08

  That's the goal. You should not feel full until after the fourth one. But when you get to the fourth, you should look at it and be like, I know my body's done, but my heart is not.

• 25:59Dan Pashman?

  Then later, has Scott found someone who can capture a bigger slice of his heart than pizza? And I reveal my New Year's food resolution for 2026. Stick around.

• 26:12Speaker 11

  And now, a delicious word from our sponsors. It's very good.

• 26:19Dan Pashman?

  When you're cooking, ingredients matter, right? You use higher quality ingredients, you usually get better results. And if you're listening to this show, you're probably the kind of person who puts some thought and effort into your ingredients. But ingredients don't just matter with food, they also matter with laundry detergent. Of course, the cleaning job needs to get done, the odors and stains have to be tackled, and I want to feel good about the detergent and the ingredients in it. Because remember, whatever's in your laundry detergent is essentially in your clothes. And then you're putting those clothes on, you want good stuff in there. And All Free Clear uses only essential ingredients. It's 100% free from dyes, perfumes, parabens, and irritating residues. Check out the label and see for yourself, it lists all the ingredients and what they do. We've been using it in my house, we're very happy with it. And let me tell you, family of four, two teenagers, we do a lot of laundry.

• 27:04Dan Pashman?

  So we have put All Free Clear to the test. It's a powerful clean that you can feel good about. All Free Clear is the number one detergent brand recommended by dermatologists for sensitive skin. When it comes to laundry detergent, the choice is clear. All Free Clear. Pick up a bottle for your next laundry day. If you're the kind of person who plans vacations around where you're going to eat, Scottsdale belongs on your list. And look, whenever I go somewhere, my priority is on eating things that are the specialties of that region, eating things that I can't get at home. So when I'm in that area, I'm looking for the specialties of the region, like authentic southwestern and Native American flavors, modern Mexican cuisine. And as basic as it sounds, homemade, fresh flour tortillas. There's nothing like it, and you can't get them like that in the Northeast.

• 27:48Dan Pashman?

  And there is such a farm-to-table culture in Scottsdale, inspired by the Sonoran Desert. Everything is so fresh, the peppers, the spices, it is so vibrant. And Scottsdale's just got a great vibe. It's one of those places where breakfast becomes brunch, happy hour turns into dinner, and every patio has another amazing view. And explore old-town Scottsdale between meals, or relax at a spa after brunch. From award-winning and James Beard-recognized chefs to neighborhood gems and nationally acclaimed restaurants, every meal in Scottsdale tells a story. So come hungry and leave with new favorite restaurants. Start planning your next culinary getaway at experiencescottsdale.com. Last year, right around this time, I got a new jacket from Quince, a lightweight fall jacket.

• 28:32Dan Pashman?

  And it has turned into my favorite jacket. And this is why you need a lightweight jacket, and probably a new one, because it's time to freshen up your look. You need a lightweight jacket from Quince because the beauty of a lightweight jacket is you can wear it in the early fall, you can wear it in the early spring, but also it goes over a sweater, over a sweatshirt. And then suddenly, your lightweight jacket is a great accessory for pretty much the whole winter. Bottom line. When the temperatures start to drop, Quince makes it easy to build on those everyday staples with versatile layers designed to keep you warm and comfortable all season long. They make elevated everyday essentials using premium materials and designs that are timeless, thoughtfully crafted, and made to be worn again and again. So find your next fall favorites at Quince. Download the Quince app for app-exclusive offers or go to quince.com.

• 29:17Dan Pashman?

  Get free shipping on your order and 365-day returns, now available in Canada and the UK, too. And when Quince asks where you heard about them, let them know it was The Sporkful. It's the best way to support the show.

• 29:29Speaker 12

  Fidelity Active ETFs have the flexibility to shift and transform as markets do the same. So instead of just riding an index, they can seek to outperform it by adapting to market conditions and pursuing new opportunities as they emerge. And while you get the potential outperformance of an actively managed fund, you can still buy and sell it on your terms, just like any other ETF. Markets can change in real time. Make sure your ETF can, too. Learn more at fidelity.com/activeetfs. Before investing in any exchange-traded fund, you should consider its investment objectives, risks, charges, and expenses. Contact Fidelity for a prospectus, an offering circular, or if available, a summary prospectus containing this information. Read it carefully.

• 30:12Speaker 12

  While Active ETFs offer the potential to outperform an index, these products may more significantly trail an index as compared with passive ETFs. ETFs are subject to market fluctuation and the risks of their underlying investments. ETFs are subject to management fees and other expenses. Fidelity Brokerage Services, LLC, member NYSE, SIPC.

• 30:32Dan Pashman?

  Welcome back to The Sporkful. I'm Dan Pashman. Last week on the show, we did our second annual Salad Spinner Year in Review. We covered some of the biggest and strangest food stories of the past year, including how Guy Fieri lost a truckload of tequila, the rise of international fast-food chains, and the move towards dynamic pricing at restaurants, which means they might start charging you more for reservations at a certain time or at a certain table, or charging more for the same menu items at different times of day. One of our guests in that episode, Helen Rosner, has some opinions on that.

• 31:02Speaker 13

  This already kind of exists. Lots of restaurants charge different prices for lunch than they do for dinner.

• 31:06Dan Pashman?

  True.

• 31:06Speaker 13

  The second thought that I have about this is that is morally reprehensible. And I hope that you get eaten by a lion.

• 31:12Dan Pashman?

  Yeah.

• 31:12Speaker 13

  Like, that sucks and it's shitty and it's bad for everybody.

• 31:16Dan Pashman?

  Now, our other guest in this episode was Yasmin Tayak, who tells us about her visit to the Jolly Bee Commissary in the Philippines, where they make 100,000 peach mango pies per day. This episode's a ton of fun and you'll get a nice review of the big and small news of the year that you wanted some more context on or might have missed entirely. Now, what's up now? Check it out. One more quick note as we head into 2026, we have two live Sporkful tapings on the calendar. March 19th in Brooklyn with Kenji Lopez Alt and May 1st in Boston, guest TBD. Link for tickets and info at sporkful.com/events. All right, let's get back into our New Year's show. Before we return to the pizza tour, though, let's hear a few more of your resolutions for 2026.

• 32:01Speaker 14

  Hi, my name is Laura. I'm calling from North Dakota. My 2026 food New Year's resolution is to bake my way through the cookbook Happiness is Baking by Maida Heater. She released it when she was 102 years old. I got this book a couple of years ago. I love a lot of the recipes in it, and so I think it'll be a fun challenge for myself to make everything in it.

• 32:24Speaker 15

  Hi, Dan. This is Addie from Philadelphia, and in the new year, I resolved to eat more pancakes. My husband and I both have great memories of growing up having pancakes on the weekends, and we just had a baby. So I want to spend the year perfecting my pancake griddle, temperature, and timing, so that I can create lovely cozy memories of pancakes on the weekends for my daughter like I had growing up.

• 32:53Speaker 16

  This is Taylor from Humphrey, Nebraska, and in 2026, I'm gonna eat more ground beef. A local farmer gave me a quarter of beef, which is a lot of ground beef, and I'm gonna have meatballs and meatloaf and burgers and ground beef skillets of all kinds. Hooray for more beef. Vitamin beef.

• 33:20Dan Pashman?

  Man, those are some good ones. Laura in North Dakota made a heater, an absolute icon. My mom gifted me a couple of her books. And Taylor, The Beef Guy, that sounds like a great resolution. You should add patty melts to your list and get creative with condiments and maybe like dipping sauces for the patty melt. Also, you know, I'm biased here, but try the Mapo Tofu Caskatelli recipe in Anything's Possible because that one knocks my socks off every time. All right, stay tuned to the end for my New Year's food resolution. But for now, let's get back to Scott's pizza tour. After a lot of careful consideration from Emily.

• 33:57Speaker 09

  Yeah, 8.6.

• 34:01Dan Pashman?

  We leave Patsy's, back on the bus, and head to the third stop on the tour.

• 34:05Speaker 08

  So we're still in Manhattan in East Harlem and we will be departing this borough now. We're going to be going into Queens.

• 34:13Dan Pashman?

  Along the way, Scott tells us about the history of New York City pizzeria naming conventions.

• 34:17Speaker 08

  Most pizzerias at the time in the early 1900s, most pizzerias in New York were just called Pizzeria Napolitana. It's like saying ice cream shop. You know, just telling you what it is. Later, they started calling them by the names of the proprietors. So to differentiate between one another, you would say Patsy's or Lombardi's or whatever. And that's why those pizzerias, they were not called Patsy's, Lombardi's and John's on day one. It wasn't until like into the 30s and 40s, that's when we started to get name differences in pizzerias.

• 34:53Dan Pashman?

  About 20 minutes later, we pull up to stop number three, a newer place called Bibi's in Long Island City, Queens. It's located on the first floor of a hipster chic hotel. Now, at our first two stops, we ate pizza with roots in the early 1900s. Scott brought us here to try American artisan style pizza, emblematic of what's in style this century. All right, pizza number three, I'm going in.

• 35:17Dan Pashman?

  I could hear the crunch in that bite.

• 35:22Speaker 17

  This was my favorite sauce. I want this sauce and cheese on Casta's crust.

• 35:28Dan Pashman?

  Really? This is so thin.

• 35:29Speaker 17

  I know.

• 35:30Dan Pashman?

  And so crispy.

• 35:33Dan Pashman?

  I don't know, they're all pretty amazing.

• 35:36Speaker 09

  Now I have to try to give it a rating.

• 35:38Dan Pashman?

  Okay.

• 35:40Speaker 09

  8.589.

• 35:41Dan Pashman?

  And where does that put it? Is it in the second place?

• 35:44Speaker 09

  Not there. The crust? I don't know. It is very hard, you know?

• 35:50Dan Pashman?

  This is the thinnest one we've had so far.

• 35:53Speaker 09

  And then it like breaks when you fold it, you know?

• 35:55Dan Pashman?

  It's kind of brittle, yeah. Not brittle enough for Emily to leave on her plate, though. Um, do you need any help finishing your crust?

• 36:01Speaker 17

  It's okay.

• 36:03Dan Pashman?

  While people finish eating, I check in with Scott about the final stop.

• 36:06Speaker 08

  Let me talk to Scott for a second.

• 36:06Dan Pashman?

  He admits to me that while stops two and three weren't totally confirmed until today, he did have some idea of where he wanted to go for those. But now, things are getting interesting.

• 36:15Speaker 08

  For the next stop, I have nothing pre-planned. Like, I have nothing even on hold. That one's gonna be a complete audible.

• 36:23Dan Pashman?

  A few minutes later, someone on the tour asks Scott a question that gets him very excited.

• 36:27Speaker 08

  So, your question is, what are my thoughts on pan-baked pizzas? This is an incredible question. Every pizza we've had so far today, baked directly on the floor of the oven. Now, our next stop has to be not baked. We need to see a difference.

• 36:41Dan Pashman?

  Since the first three slices we had were baked on the floor, Scott wants stop number four to feature a pizza baked in a pan. Did you just make a decision in your mind about the fourth stop?

• 36:50Speaker 08

  Not one decision, but now I've narrowed it down to two places that I'm thinking about going. So now I'm pulling out my map. I got my Google map. Well, there's a place right there that's really good. And there's a place right there that I really like. I'm actually eliminating one place that I was thinking about going. Oh, but now as I zoom in, I realize there's another place that now I'm thinking about going.

• 37:09Dan Pashman?

  Oh, alright.

• 37:16Dan Pashman?

  After BBs, we get back on the bus. And we're moving. And set a course for the last pizzeria of the day. All right, here we are. Stop number four. Let's do it.

• 37:25Speaker 09

  Stop number four, indeed.

• 37:29Dan Pashman?

  For our final slice, Scott's brought us to Brooklyn to try Il Porto Restaurante in Clinton Hill. We follow him inside and find a section of tables reserved for our group. Il Porto is best known for their grandma-style pizza, which is baked in a pan. Sicilian pizza is also baked in a pan, but Scott explains the difference.

• 37:46Speaker 08

  The grandma pizza is characterized by its shape and its thickness. So grandma is always a rectangular pizza, which includes squares. It can be square, it's fine. Now, any style of pizza can have the sauce on top of the cheese, like you see it here. But I think sometimes people assume a square pizza with sauce on top of the cheese means it's a grandma. And I see people asking me about famous pizzerias like Ellen B's Pomoni Gardens, which is sauce on top of cheese. But it is very much a Sicilian pizza at that place. Grandma pizza is thin and crunchier. A Sicilian is thicker and puffier. I want to let you guys dive into this.

• 38:25Dan Pashman?

  As Scott talks, four grandma slices are dropped off at our table.

• 38:30Dan Pashman?

  This is outstanding.

• 38:33Speaker 08

  This is my favorite one.

• 38:37Dan Pashman?

  Emily, you're in charge of crunch sound effects today.

• 38:42Speaker 09

  What was your favorite pizza?

• 38:44Dan Pashman?

  Probably Keste, I'd say. My sort of quick reviews are Keste. I love that the crust was crispy and chewy at the same time. Patsy's was very thin. It was more salty. It was more oily. It was a thinner, crispier crust. And then the third one, also very good, but that crust was a little bit too thin for my taste. And it was very good, but it was almost like a cracker. And I want a little bit of chewiness. Keste had the chewiness. Upon further reflection, I want to revise my ratings. I want to put the grandma at Il Porto tied with Keste in the top slot. That crackly crust from the pan was so nice and the sauce was insane. It's very different from the others, so it's a little hard for me to really put them head to head.

• 39:28Dan Pashman?

  But biting into her grandma slice, Emily didn't have any issue.

• 39:32Speaker 09

  This is the best one. Give her that one. Nine point eight.

• 39:36Dan Pashman?

  Wow.

• 39:37Speaker 09

  I gave it a ten.

• 39:38Dan Pashman?

  Whoa, ten?

• 39:41Speaker 17

  Any better?

• 39:42Speaker 09

  It was great.

• 39:48Speaker 08

  Hi, Mr. Singh.

• 39:49Dan Pashman?

  All right, thanks, everyone.

• 39:50Speaker 08

  We're ready to roll.

• 39:54Dan Pashman?

  After El Porto, the bus takes us back to Casta, where we started the tour.

• 39:57Speaker 08

  We're gonna cruise over the Manhattan Bridge, so check it out. If you look out of the port side to the left, you'll be seeing the Brooklyn Bridge and the sunshine.

• 40:09Speaker 08

  Thank you, guys, for coming out. Have a nice day. I'll see you in the future.

• 40:16Dan Pashman?

  For me, there are two foods in the world that, when I have a really good version of it, the more of it I eat, the hungrier I seem to get. One of those foods is steak, and the other is pizza. And apparently, I'm not alone in that feeling, because after the tour ends, my family and I get a table at Casta and order three more pizzas for the table. Scott joins me, too, which is good, because I have a few more questions for him. As you heard at the beginning, Scott's first love was and always will be pizza. But in the last few years, it's been bumped down in the hierarchy of his loves. Do you want to tell me your name? Shelby. This is Scott's daughter Shelby. She's almost two.

• 40:53Speaker 18

  We met online.

• 40:56Dan Pashman?

  And this is his wife, Elena. They met in 2018, not long after our first episode with Scott aired.

• 41:01Speaker 18

  I don't know. We both were drawn to each other because of the, we each had some food element in our profiles.

• 41:07Dan Pashman?

  Okay.

• 41:08Speaker 18

  Scott was making homemade pizza, and I had a picture in Hawaii.

• 41:13Dan Pashman?

  Remember, what did your profile say, Scott?

• 41:16Speaker 08

  Mine didn't say anything about pizza. I think there was a picture where you can not even tell I was in a pizzeria, but it said something about wanting to make fresh pasta, like wanting to learn how to make fresh pasta. And I think that's, I remember you were interested in that and saying, oh, that's interesting that you want to learn fresh pasta.

• 41:34Dan Pashman?

  Scott didn't hit Elena with the full intensity of his pizza obsession right away. But when they started messaging back and forth, they did bond over a shared passion for food.

• 41:42Speaker 08

  Oh, yeah, of course. It wouldn't have gotten any further if that wasn't the case.

• 41:45Dan Pashman?

  Right.

• 41:45Speaker 08

  I mean, food's extremely important to me.

• 41:48Speaker 18

  Both of us, yeah.

• 41:49Dan Pashman?

  So after some messages were exchanged, they had their first date. But Scott continued to play it cool on the pizza front. So when the obligatory "what do you do for work?" question came up.

• 41:59Speaker 08

  I'm sure I didn't say, "Oh, I run a pizza tour company in the city." Like, I would have been vague about, like, "Oh, I work in food education," or something, you know, something like that. Even the word pizza, I probably would have left out.

• 42:10Dan Pashman?

  Hmm. For their second date, they went out to a Mexican restaurant in Brooklyn.

• 42:14Speaker 18

  Well, then after we ate there, we went, walked down the street because he wanted to show me Polly G's Pizzeria.

• 42:20Speaker 08

  Because you had mentioned being interested in the interior design.

• 42:23Speaker 18

  And we ran into the owners and it became a whole. And then I found out that he had been on with Ryan Seacrest, like, the day before, doing a tour with him. So it just, you know.

• 42:34Dan Pashman?

  So you expressed interest in a, uh, the interior design of a pizzeria. Scott took you by, you ran into the owners. Of course, the owners of any noteworthy pizzeria in New York know Scott.

• 42:45Speaker 18

  Yeah.

• 42:46Dan Pashman?

  And so they are like, "Hey, Scott!" And you're like, "Who is, like, how is he best friends with the owner?" And then the next thing out of his mouth is like, "Hey, I saw you with Ryan Seacrest yesterday." And you're like, "What?"

• 42:55Speaker 18

  Yeah, yep. Pretty much out of all that.

• 43:01Dan Pashman?

  Scott's cover was blown. But as the magnitude of his obsession became clear to Elena, she wasn't scared off. In fact, it turns out their jobs have some things in common.

• 43:11Speaker 08

  Elena's an architect, and she's done a lot of work with the Department of Buildings and all the stuff with the city. And I think when we first met, you know, as I was trying to connect with you more about architecture, I would bring out, like, "Well..." And I'd collect blueprints from old bakery ovens. And, you know, I'd go to Municipal Archive and dig this stuff up. And there was that weird connection of like, "Oh, wait, you use these resources for a completely different reason." But there's a lot of crossover.

• 43:37Dan Pashman?

  Still, it took a while before Elena found out about Scott's spreadsheet, the one that catalogs his pizza box collection.

• 43:43Speaker 18

  I don't think it was till I was already moved, had moved in.

• 43:46Speaker 08

  Really?

• 43:47Speaker 18

  I mean, he said that the ta, we, I helped you fill out the spreadsheet.

• 43:51Speaker 08

  Yeah.

• 43:53Speaker 18

  I mean, I love spreadsheets, so, um, it would have been fine.

• 43:57Dan Pashman?

  That might have been a turn-on. Yeah.

• 43:59Speaker 18

  Yeah.

• 44:00Dan Pashman?

  You know what they say, find someone who looks at you the way you look at spreadsheets.

• 44:10Dan Pashman?

  My thanks to Scott Weiner of Scott's Pizza Tours. I gotta say, whether you are a New Yorker looking for a fun activity or visiting from out of town, Scott's Tours are so fun and incredibly delicious. They're really like one of the few activities that I think are phenomenal for locals and tourists alike. See all the options and sign up at scottspizzatours.com. And now it's the moment that I hope you've been waiting for. You're still here, you're still listening. So I guess you've been waiting for it. First, I have to grade myself on my 2025 resolution. And it may be some indication to you of what the grade's going to be when I tell you that I had to look up what the resolution was. I didn't even remember what it was. It was basically like to eat more sandwiches, but special sandwiches, like to put more effort into my sandwiches.

• 44:55Dan Pashman?

  I guess I did it a little bit, but there was obviously not a whole lot of intentionality behind it since I couldn't remember that was my resolution.

• 45:03Dan Pashman?

  Okay, I'm trying to think of like one. I mean, I did some good cooking. I did some good eating this year. It was a good year on the eating front. But like, did I make a sandwich? I mean, there's a place called Eduardo's Trattoria in Huntington, New York, near where I live. And they have a lunch. It's a really good, classic Italian place. Not so much Italian-American, really Italian. And they have a lunch sandwich that's like mortadella. Is it stracciatella or mozzarella? And pistachios on like a brioche. And that thing is phenomenal. But I didn't make that. So I'm gonna give myself the worst grade I've ever given myself on a resolution. And that is a C minus. I mean, I should probably get a D minus, but you know, we're grading on a curve here.

• 45:47Dan Pashman?

  So I'm, first off, I resolved to do better in 2026. As for my resolution for the coming year, this is gonna be a bit of a curve ball. I believe this is the first time ever that I am going to pick a drink instead of a food. Because I recently had a major revelation. For the past, I don't know, was it 20 years or so? We've seen the rise of all these cocktail menus at restaurants, right? And this, you know, the idea of mixology. And look, if you're into it, great. I'm not yucking your yum. But I realized recently that, and I will often order something from one of those menus. And sometimes I like it, sometimes I really like it. But like, most of the time, it's fine. It's very rare that I really like it.

• 46:28Dan Pashman?

  And I don't know that I've ever had a fancy cocktail from any one of these places that I like took one sip and was like, oh, yes. That is the stuff. That is exactly what I wanted in this moment. It's never happened to me. 20 years of ordering cocktails off fancy cocktail menus. About a month ago, was out to eat with some friends. Came time to order drinks. I'm looking at the cocktail menu. I'm looking, nothing's speaking to me. I'm like, you know, I'm just tired of ordering these things. They're never that great. They're never exactly what I wanted. You know, I said, you know, forget this menu. Let me just get a Jack and Coke. And you should know, I have a long relationship with Jack and Coke. It was my favorite cocktail for a long time. And then I got taken with these fancy cocktail menus.

• 47:13Dan Pashman?

  So you may be guessing where this is going. In 2026, I resolved to drink more. It's my homemade drumroll sound effect.

• 47:22Dan Pashman?

  Jack and Coke. Jack and Coke, for me, is the greatest cocktail ever devised. It's sweet, it's sparkly, it packs a punch. It's got a little bit of sugar and caffeine to, you know, put some pep in your step. It's got everything. And I just, you know, if Jack and Coke isn't your thing, I would just want to encourage you to just like get back to basics on the cocktail front. You don't need a cocktail with six different ingredients, four of which you have to like Google to know what they are. And like a sprig of rosemary. I love rosemary, but I don't need it in my drink. So have a gin and tonic, have a seven and seven, have a Jack and ginger, or take a cue from me and have a Jack and Coke. But in 2026, on the drinking front, I'm getting back to basics. Next week is our final episode of the year. I talk with the one and only Stanley

• 48:07Dan Pashman?

  Tucci about his classic film Big Night and how having tongue cancer changed the way he approaches eating. That's next week. While you wait for that one, check out last week's Salad Spinner Year in Review. It's up now. Now, if you'll excuse me, I'm gonna go fix myself a drink. As we wind down the year, I hope you have had and will continue to have a wonderful holiday season filled with family and/or friends and a lot of deliciousness. Happy New Year.

• 48:33Dan Pashman?

  And hey, did you know you can listen to The Sporkful on the SiriusXM app? Yes, the SiriusXM app, it has all your favorite podcasts, plus over 200 ad-free music channels curated by genre and era, plus live sports coverage. Does your podcasting app have that? And there's interviews with A-list stars and so much more. It's everything you want in a podcast app and music app all rolled into one. And right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. This episode was produced by me along with managing producer- Emma Morgenstern- and senior producer- Andres O'Hara- and producer- Grace Rubin- our engineer is- Jared O'Connell- music help from Black Label Music. The Sporkful is a production of Stitcher Studios. Our executive producer is Camille Stanley. Until next time, I'm Dan Pashman.

• 49:17Speaker 19

  And I'm Kristin from Jamaica, Queens, reminding you to eat more, eat better, and eat more better.

• 49:35Speaker 12

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• 50:20Speaker 12

  to outperform an index, these products may more significantly trail an index as compared with passive ETFs. ETFs are subject to market fluctuation and the risks of their underlying investments. ETFs are subject to management fees and other expenses. Fidelity Brokerage Services, LLC, member NYSE, SIPC.

• 50:35Speaker 20

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