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burritos

It’s Elkhart, Indiana, 2001. Two inches of Heather Coleman's turkey club disappear from her office fridge. The thief is nowhere to be found. And Heather’s life will never be the same.

I debate burrito construction and the LA/SF rivalry with MaxFun's Jesse Thorn and Good Food's Evan Kleiman. Plus Matt Yglesias compares Chipotle burritos to iPhones.

Is a buttered roll a sandwich? Is it still brunch if it’s at 2 pm? Dan debates food and language with Peter Kim from the Museum of Food and Drink and Helen Zaltzman from The Allusionist.

It’s Elkhart, Indiana, 2001. Two inches of Heather Coleman's turkey club disappear from her office fridge. The thief is nowhere to be found. And Heather’s life will never be the same.

When he joined us for an episode of The Sporkful a few weeks ago, "Weird Al" Yankovic shared a revolutionary tip for burrito improvement.

Is a burrito better when its ingredients are mixed up before being rolled in the tortilla? What's the best way to eat the end cap? And if any flour tortilla shape were possible, what would be ideal?