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
If Mark Twain were alive today, we're quite sure he would be proud to wear The Sporkful fan's moniker: Eater. Why are the fat lines on a steak like a road map? Find out when we talk to the author of "Twain's Feast: Seaching for America's Lost Foods in the Footsteps of Samuel Clemens" about the gustatory passions of a
Jesse Thorn loves burritos, as he made clear when he joined us for this week's show. He has strong opinions on the best way to make them and the best way to eat them, as evidenced by the rather novel analogy he chose to describe his method of burrito consumption. Of course, your faithful hosts had no idea what he
On the occasion of our 100th episode, we welcome the great public radio host and podcasting impresario Jesse Thorn, of The Sound of Young America and MaximumFun.org. We talk with Jesse about the differences between Northern and Southern California burritos, burrito construction techniques, and the problem with vegetables. And Jesse tells us about facing down a judgmental butcher during a quest
Dan and Mark reach into the Sporkful inbox (hit us upanytime - we read 'em all) to respond to Eater e-mail, including an attempt to convert a Sporkful hater into a lover. Also, we explore wisdom and opinion from Eaters on Buffalo/chicken wing nomenclature and tuna salad crunch enhancement. Photo: Flickr CC / corsinet
We're back on Madeleine Brand's public radio show in LA, this time talking vegetarian Thanksgiving options. It's something we also explored in a recent episode focused on lessons Indian cuisine can offer for Thanksgiving. More Sporkful Thanksgiving coverage, meaty and otherwise, is right here. /mark