Sweet potatoes make for some great desserts, while the workmanlike russet potato gets pigeonholed as an entree or side dish, generally made into baked potatoes or French fries. We set out to change that.
We revisit our episode on baked potatoes in conjunction with the release of our latest GastroLab video for Slate, in which we experiment with ways to turn baking potatoes into desserts. To subscribe to the GastroLab video podcast, go to the iTunes store and search for "GastroLab," or click here. To stream the videos through your web browser, click here.
Gerome, an English teacher in Japan, recently sent us this letter. Clearly, The Sporkful Way is spreading far and wide, and that's pretty fun and exciting to see... I recently went to an "Irish Pub" here in Tokyo to grab some fish and chips for lunch. My lunch came with a side of bread and to my absolute horror, a little pack
See the full gallery on Posterous My friend Emily Vail (of Vail Personal Chef and Custom Cake Service) was at a minor league baseball game, where there happened to be a Spam Carving Contest. She took home the trophy with the above oeuvre. I don't think she told them she was a pro, but then again, I don't
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 previous evidence of coffee ice cube growth. Now Allen has this fresh example from Lifehacker, which offers various ways to
A great pic (and great concept) from listener Catherine! /dan
Since we were working on a Girl Scout Cookie video at the time, we brought a fistful of cookies to our New York meetup . Everyone there tried some and several of the American women attending shared their insight as past Scouts. But it was Camie, a Canadian, who exploded all of our worlds. We get a fair amount