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What's the best ratio of burger or dog to bun? What's the best shape of watermelon? And what's the ideal serving temperature of each? We cover this and more when we pair two summer staples for your li

Laurie March and I experiment with a ricotta-based ice cream that you can make without an ice cream maker. It was so good that when I tried it I said, "DAAAMMMMNNN!" But they cut that out becuase it m

Dan and Mark talk about the making and mixing of mighty fine lemonade. Plus, find out what food reminds Dan of "getting to first base with a cow."   Get this week's episode on iTunes here or stream it here. Photo: Flickr CC / pamelav

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 you for your bravery in addressing apples

Foolish, fearful people have long said comparing apples and oranges couldn't be done. We revisit the episode where we proved them wrong, with help from our pal Win Rosenfeld. Photo: Flickr CC / thebusybrain

Make your inbox more delicious!



Get The Sporkful newsletter and you'll never miss a podcast, video, or recipe.



Our newsletter goes out every week or two. We'll never share your email address.

Our latest Slate videodoes wild experiments involving ice cream cones. It got us thinking about a previous episode about topping ice cream. In it, we debate the merits of toppings in general (Mark is a firm skeptic), as well as

Dan and Mark explore the best and worst foods for outdoor eating, including picnic lessons from Yogi Bear and Dan's mom. /mark     Photo: Flickr CC / 22244945@N00

See the full gallery on Posterous Sporkful pen pal Sam in Oklahoma (last seen here receiving pineapple wisdom from you) writes with a show and tell from his trip to Australia: I got to try a desert called pavlova which is utterly delicious.

What do Tron, Bob Ross, and noise cancellation headphones have in common? They are all somehow related to the art of waffle topping in this episode. After maple syrup and butter we cover whipped cream, fruits, and more exotic approaches