This week we relive a classic Sporkful featuring Mike Pesca of NPR and Slate's Hang Up and Listen. We tackle gum with a liquid center, ideal shapes and sizes, and... More

We're grateful for a thoughtful review of the podcast over at Maximum Fun, home of Jesse Thorn's multimedia mafia. There Colin Marshall takes a liking to our buffet episode, taking... More

It's been quite a first year for The Sporkful. We launched in January on a buffalo wing and a prayer, and spent much of our first year as the #1... More

An emotional holiday appeal by NPR's Mike Pesca and David Folkenflik precedes this look back at one of our most contentious episodes ever, when we took on each other and... More

Today's View is a love letter to the overstuffed Brazilian burger, the X-Tudo. From Dave: It boasts all the normal hamburger accompaniments like tomato, lettuce, onion, cheese and bacon, but... More

The superdoubleextra brilliant designer Christoph Niemann's latest project creates wonderful things with just cookie dough and sprinkles. You want to click through, yes you do! /mark Photo: NYT

Somehow we missed the movie Spork, billed as a "colorful and foul-mouthed feature musical comedy." The Tribeca Film Festival noticed it, though. The title catches my eye, but also the... More

[audio http://www.sporkful.com/wp-content/uploads/2012/05/dans_sushi_storage_secrets.mp3] We didn't have time to include Dan's challenging and admittedly only moderately effective technique for saving sushi in our latest episode. But we'd love to know what you... More

Mark and Dan debate the best way to preserve and re-serve the meals you couldn't finish. /mark Photo: Flickr CC / dm-set

Auburn, AL, 11:12 am. Chocolate bourbon pecan pie, a fall favorite. Send along pics of your laptop meals to thesporkful@gmail.com. Please include the location and time of the picture, and... More