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
My trip to Tucson and Phoenix, Arizona was way too short, but still filled with fantastic food, a mix of old favorites revisited and tasty new discoveries. Tacos book-ended the Tucson visit, from El Guero Canelo, a taco truck that grew to a mini-empire and inspired a Calexico song, to Molcas, a far smaller place with empire-sized taste. Other highlights
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 do on their podcast and send them your questions. They're mighty good at answering them.
We cover the the problem with everything bagels, to toast or not to toast, how big is too big, and the perils of bagel sandwichization. Photo: Flickr CC / stevendepolo
See the full gallery on Posterous When we did a show on Onion Rings in September, Mark and I agreed that most onion rings have too much batter, and that the best onion rings have only a light coating that adds crispy fried goodness, without overshadowing the onion. During this conversation I firmly stated, "An onion ring should
Our friends at Slate's Culture Gabfest podcast gave us the rather delicious assignment of judging granola made by Gabfest staffers. We knew they were capable of smart, engaging discussion about culture. (This week they're talking Downton Abbey, among other things.) But we had no idea how skilled they are at granola engineering. All of their granola was delicious, so our
Dan Boyce from Montana Public Radio calls in to recommend a novel way to prepare a peanut butter and honey sandwich, plus a caller in Ottawa extols the virtues of day-old popcorn, and a woman who lives in China offers a semantic rant about macaroons and macarons. Photo: Flickr CC / ladylinoleum