Eater Patrick in Brooklyn shares this photo of his own version of the Tot to Trot Sandwich, which I first introduced in our video on crazy egg and cheese sandwiches. In the interior sandwich he replaced ham with bacon and maple honey turkey, and added an egg patty into the interior sandwich, bold choices to the say the least. He
In this week's episode, we cover paper vs. cloth, moist towlettes and wet naps, and issues of hand and beverage sanitation. Plus we discuss the dangers of scented soap. Photo: Flickr CC / Dinner Series
We have a notable fondness for putting foods inside of other foods. See our egg sandwich and our grilled cheesevideos for some of the best known examples. Eater Matt in Illinois has done some groundbreaking work in this field. He combined cookies, cake and pie in one massive creation, cleverly hiding its structure under icing. He calls it Piecooken, and its
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