The term dysphagia is used to describe a sense of food sticking in the throat or difficulty swallowing. It can result from (1) abnormalities in preparing or delivering the food bolus to the esophagus (transfer or oropharyngeal dysphagia), (2) structural abnormalities of the esophagus (e.g., benign strictures, malignancy-related obstruction), (3) compression by extrinsic structures (e.g., the left atrium, aortic aneurysm, lymphadenopathy, tumors), or (4) motility disturbances of the esophagus (achalasia or diffuse esophageal spasm). Obtaining a detailed history is the first and perhaps most important step in evaluating dysphagia. Complaints isolated to solid food usually suggest esophageal obstruction, whereas [liquid dysphagia] is more often seen with motility disorders. Similarly, [difficulty initiating a swallow] or difficulty associated with [nasal regurgitation] in the setting of a recent cerbrovascular accident (CVA), Parkinson’s disease, or amyotrophic lateral sclerosis strongly suggests a problem with oropharyngeal neuromuscular coordination. Long-standing intermittent [solid food dysphagia] in an otherwise healthy individual is commonly seen with benign rings, whereas new onset of progressive solid food dysphagia associated with [weight loss] is more often seen with malignancy or tight inflammatory strictures. Recently it has become recognized that young adults who present with food impactions may have a distinct condition (allergic eosinophilic esophagitis) that requires a high level of clinical suspicion to diagnose and treat appropriately. In patients with a history or temporal medical history to suggest an oropharyngeal or motility disorder, the evaluation may begin with a barium esophagram or modified barium swallow. Because of the relative insensitivity of barium studies in detecting esophageal mucosal disease, esophagogastroduodenos- copy (EGD) should be part of the evaluation of any patient with the complaint of dysphagia.