We're on the latest "How to Do Everything" episode answering a very important audience question about the difference between a condiment and a spread. While you're there, check out the... More

We cover the the problem with everything bagels, to toast or not to toast, how big is too big, and the perils of bagel sandwichization. Photo: Flickr CC / stevendepolo

See the full gallery on Posterous When we did a show on Onion Rings in September, Mark and I agreed that most onion rings have too much batter, and that... More

Our friends at Slate's Culture Gabfest podcast gave us the rather delicious assignment of judging granola made by Gabfest staffers. We knew they were capable of smart, engaging discussion about... More

Dan Boyce from Montana Public Radio calls in to recommend a novel way to prepare a peanut butter and honey sandwich, plus a caller in Ottawa extols the virtues of... More

In our network TV debut, we take over the fryolator at Chip Shop in Brooklyn for a segment on ABC's The Chew, for a segment called "Deep Fry or Goodbye." It didn't break the fryolator, but it will break your brain. More

Today we make our network TV debut on ABC's The Chew. We came up with some ridiculous deep fried creations, including deep fried hot dogs wrapped in Twinkies, deep fried bagel and lox, and more. More

See the full gallery on Posterous We fried up a number of novel concoctions for our debut on ABC's The Chew today. We cooked seven dishes, five of which made... More

Sporkful Eater Sam in DC heard our episode comparing apples and oranges and has something to say. We're glad that he understands the challenge and value of the task: Thank... More

Just in time for Valentine's Day, we continue our conversation about eating on first dates with Elizabeth Chubbuck from Murray's Cheese. She'll also share her expertise on cheese, including some... More