We experiment with a savory cone with beef chili and Magic Shell-encased cones. The series of tests culminates with the creation of a clown sundae that is the happiest sad clown you'll ever see.
This week we discuss wedding food strategy from both the planner's and guest's perspective, and preview Mark's upcoming wedding. We offer techniques for keeping your guests on their feet (and thus energized and ready to party), and we go over the Cocktail Hour Buddy System. Next week in Pt. 2, we'll offer post-wedding analysis of Mark's big day! Photo: Flickr CC
Sculptor Judith Klausner is working in the medium of Oreo. Somewhere in her studio is a giant pile of the other halves of the chocolate cookies. /dan via Buzzfeed
As we prepare for the first day of summer, it seems the perfect time to offer our thoughts on policies and procedures for effective beach eating. Is a sandwich or wrap preferable? How to avoid sandy snacks? And how can ocean water be used as a seasoning? Photo: Flickr CC / therichbrooks
Jordan's from Chicago, but he sends us these pics of his morning tea and breakfast among the hills of tea country in Ella, Sri Lanka. I don't know which view is more beautiful, the hills or the food. /dan See the full gallery on Posterous
Dinner Party Downloadhosts Rico Gagliano and Brendan Francis Newnam join us to talk, well, dinner parties, including preparing, serving and of course, drinking. Fans of DPD? You have fine taste; thanks for checking out Sporkful. Don't know Brendan and Rico's certified awesome podcast? It's now 100 episodes strong and it's time you subscribe. They know dinner parties, but that's not what
Tia sends this photo and writes: This fried egg, cheese, and tomato sandwich on rye made for an awesome lunch today! The sandwich was replete with all good things: The all-important cheesy goodness, the tangyness of the rye, the crunchiness that comes from toasting the rye, the multifaceted texture of the fried egg, and the coolness of the tomato. It was awesome! Sounds