We mediate a debate between a married couple over whether giving their kids breath mints is the same as giving their kids candy. And a man makes the argument that most foods are better eaten at room temperature.
We're thrilled to be nominated in the Radio Show/Audio Webcast category of the James Beard Foundation Awards. It's awesome to be in the company of all the talented journalists, chefs and other food pros on this year's list. Thank you, Eaters for all of your support that makes what we do possible. Wish us the best; they'll hand out the
While in Germany last year (Sporkful eps, blog posts and more about Germany collected here), I lived in the region where the beer style called Koelsch dominates. We do get Koelsch in the States (it's one of the styles I wrote up in Slate), but generally only from a few producers. There are dozens more in Cologne and I had
We explore chicken piece size, dipping techniques, and even using chicken soup as a topping. Bonus: the deceptive danger of shrimp. Photo: Flickr CC / travelust
Eaters are weighing in about our recent episode on chili. It's a mix of tips and fiery disagreement. David in Colorado is an example of the latter on our Facebook page: Might contain peppers?! Surely the presence of chili pepper, usually in the form of chili powder, is the central defining feature of chili. And Leran in Washington, DC is distressed: I typically
We compete to each create three dishes using only foods in the Slate office vending machine and only tools in the Slate office kitchen. In the end we create Chuckles gazpacho and Chex Mix salad dressing, and filet a Fig Newton.
This week we talk chili toppings, eating technique and alternative applications, including the often controversial intersection of chili and tortilla chips. Dan will reveal the chili cheese dog construction technique that solves the core structural issues of the dish, tested by years of research. Photo: Flickr CC / little blue hen