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ice cubes

In honor of The Sporkful's sixth anniversary, we're re-releasing our first episode ever, in which Dan and former co-host Mark Garrison debate all things ice cubes.

Dan was scarred by tequila at a young age and hasn't been able to drink it for years. Now, he sets out to overcome his aversion and learn to appreciate good tequila, with help from an expert.

Ice should be constructed and deployed with the same consideration you'd give to any other beverage ingredient. I explained why, and how, on NPR the other day. Click through to hear and read the segme

We're strong supporters of using coffee ice cubes in iced coffee for maximum awesomeness without shameful dilution, despite what Marc Maron may say. Our inbox overflows with reader feedback on the growth of this ice cube movement. (Also, our blog

Our episode with Marc Maron from the WTF podcast launched a movement to use coffee ice cubes to prevent iced coffee dilution. Actually, we're not sure we can take credit for the movement, but in any

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Dan and Mark debate the serving, chilling, flavoring and mixing of cola, whether it's Coke, Pepsi, RC or another brand.     Photo: Flickr CC / wstryder

Hot weather means ice coffee time, and as you've heard from our episode with Marc Maron from the WTF podcast, I'm a big believer in iced coffee in its purest form: made with coffee iced cubes. Sporkful Eaters have documented

Over a year ago we did a show on ice cubes. Well that episode has finally melted, which allows us to bring you a show on water. We discuss sparkling vs. still, bottled vs. tap, plus the best temperature and

Mark, Dan and fellow Bryant Park Project alum Jacob Ganz continue their conversation about tea, touching on new issues, including the world of iced and herbal. Plus, Jacob is the latest victim of our Proust-ish questionnaire. /mark   Photo: Flickr CC /