Tomorrow night Mark and I will head into the studio to record the next batch of Sporkfuls. We have three shows on tap: beef stew, pie and cheesecake crusts, and potato chips. We've listed some of the discussion topics below. Let us know your thoughts, ideas, questions, etc, and we'll try to work them into the show!

Beef stew: Ideal cuts of beef and size of pieces, appropriate and best veggies, sauce bases and additions, accompaniments

Pie and cheesecake crusts: What to make the crust out of (and what not to make it out of), structure of the crust, merits of a top crust or lattice

Potato chips: Thin airy chips like Lays vs. thick crunchy ones like Cape Cod or Kettle chips, merits of ridges, typical seasonings, more bizarre seasonings