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
On NPR I talked about daiquiris and pina coladas, and to offer ways in which both of this unpleasant beverages can be improved. Click through to listen to the segment or read the transcript, then try
Listen to Dan discuss granola's history at the confluence of several major food innovations of the 1800's, leading him to dub it the Forrest Gump of the 19th Century. Plus, the case is made for the re
In a preview of next week's episode of The Sporkful, I joined NPR's Rachel Martin on Weekend Edition to talk about eating in a war zone. Listen to the segment here and learn more about what's coming
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.
Today I was on KPCC's Take Two to discuss keeping food fresh during a blackout, and cooking in the dark. You know how people like to stay huddled together to stay warm? Well foods like to huddle toget
Last week I went to the legendary Second Avenue Deli with friends-of-The Sporkful Luke Burbank (host of the excellent podcast TBTL), Mike Pesca (NPR sports reporter, CNN contributor, and co-host of Slate's Hang Up and Listen), and our old buddy
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 rest of what Ian and Mike