We're prepping upcoming episodes on pizza toppings and eating techniques. Among other things, we'll dive into the controversy over stacking and folding. Several Sporkful fans stand with John Travolta in... More

We tackle old fashioned vs. quick cooking vs. instant, steel cut vs. rolled, sweeteners and additions, and the most outlandish oatmeal creations from our listeners.   http://player.wizzard.tv/player/o/i/x/128572641110/config/k-606246fde1bd8def/uuid/root/episode/k-1992b6bc48f9addd.m4v   Photo: Flickr... More

See the full gallery on Posterous We received this email, complete with pictures, from Joel in Tucson, AZ. It describes a pretty epic journey in pursuit of a pretty unknown... More

We've often explored the issue of croissants. But this video raises questions we're much too terrified to consider, with an insidious score. /mark http://www.youtube.com/watch?v=elpAKTauZUw?wmode=transparent

Today's our debut on The Madeleine Brand Show, a brand new program on Southern California Public Radio. It's the first in a series of food conversations we'll have with Madeleine.... More

When we talk about sandwich construction, we often talk about the problems that can be created by the moisture released by tomatoes. It can make layers of the sandwich slippery,... More

This email came to us from Elih in Ammon, Idaho. We address it in this week's podcast, but we also want your input. Any suggestions for Elih? The economy is... More

We debate the merits of toppings in general, as well as the pourables (hot fudge, caramel), the crunchables (sprinkles, candy, nuts), and all the others (whipped cream, cherries, etc). Plus,... More

A recent call-in episode where ice cream cake came up continues to spark debate. (I'll also point you to an earlier post on a musical exploration of the issue.) Mary writes... More

This exchange didn't make the cut in this week's episode on Beer Serving Techniques, but we're putting it here for your consumption.