What's the best way to pick up, dip and eat dumplings? What's the ideal dough thickness? And is the term "dumpling" applied to too many foods? Plus, could soup dumpling soup be better than soup dumplings? All this and more this week on The Sporkful! Get it through iTunes or stream it here. Photo: Flickr CC / KFoodaddict
Dan and Mark debate the best way to preserve and re-serve the meals you couldn't finish, including ideas on how to combine different devices to improve reheating outcomes. Get it through iTunes or stream it here. Photo: Flickr CC / cote
Last week I went to the legendary Second Avenue Deli with friends-of-The Sporkful Luke Burbank (host of the excellent podcast TBTL), Mike Pesca (NPR sports reporter, CNN contributor, and co-host of Slate's Hang Up and Listen), and our old buddy Win Rosenfeld, who's now an on-air contributor on Current. Pesca (left) and Luke are pictured above. This epic evening will
Christina Perozzi & Hallie Beaune, aka "The Beer Chicks," join us to expand our beer knowledge. They'll talk about how to pick a beer bar, women in the beer world and more. Plus, Hallie and Christina react to Dan's defense of light beer. /mark Get it on iTunes or stream it here. Photo: Flickr CC / eprater
This week, we're continuing our conversation on improving lunch. We'll cover salad bar strategy, eating on the move and in other situations without tables, food trucks and messy food. We're joined again by Zach Brooks, creator of Midtown Lunch. When Dan and I worked together at NPR, we used Zach's site often to find good food in New York's midtown.
Dan and Mark talk Girl Scout Cookies with fellow NPR Bryant Park Project alum Tricia McKinney and her daughter Cassie, the supplier of The Sporkful's Girl Scout Cookies.
This week we're starting a conversation about ways to improve eating at work. Our guest is Zach Brooks, creator of Midtown Lunch, a vital site for people looking for originality and variety in their workday feeding. It started in New York's midtown and has expanded to cover downtown, LA and Philadelphia. Back when Dan and I worked at NPR, we