See the full gallery on Posterous This week, we're taking Sporkful on the road to learn a thing or two from a bartender. We did two episodes at Commodorein Brooklyn to learn how to make the most out of any bar visit from bartender Yasmin Reshamwala. She gives us inside dope, tips on tipping, and other ideas on how to maximize
We take a call from a husband and wife in desperate need of a Sporkful mediation. He's an obsessive menu meddler, she's embarrassed by his complex special requests. We propose a set of guidelines to help them meet in the middle, then debate the merits of restaurants that forbid menu modifications. More listener call in shows in coming weeks! Photo: Flickr
We're back on with our pal Madeleine Brand, talking do's and don'ts for New Year's Eve/Day celebrations on her public radio show. Take a listen and enjoy the ride into 2012!
Last week we heard Mark's favorite 2011 episode. This week, Dan's favorite of the year, where we talk about the foods of Easter with Win Rosenfeld. Secrets are unmasked about chocolate, candy eggs, bunnies, Terminators and dragons. Photo: Flickr CC / cindy_cinder
We make another holiday visit to Madeleine Brand's public radio show in LA. We're rethinking some holiday food traditions, Sporkful-style. We always enjoy being on with Madeleine - have a listen and let us know your ideas for ways to tweak Hanukkah and Christmas culinary classics.
Around this time of year, we like to look back at our favorite episodes. Next week you'll find out Dan's favorite episode from 2011. This week, we revisit Mark's favorite topic of the year, snack mix. Aesthetics, physics, engineering and Chuck Norris are all involved in this two-part episode made one by the magic of audio. Also check out our
http://culture.wnyc.org/media/audioplayer/red_progress_player_no_pop.swf The food most commonly associated with Hanukkah in the U.S. is potato pancakes (or latkes), but in Israel they tend to favor donuts. The common thread? Oil, which is central to the story of Hanukkah. Today we joined host Amy Eddings on All Things Considered on WNYC in New York to talk about new innovations in donuts, dunking techniques, and two Hanukkah-related