Cameron enjoys some open-faced smoked kahawai sandwiches. Unfortunately, I didn't get to have this when I was in New Zealand with my wife, but only because there was so much out of this world good food there (Australia too) that we didn't have time to try it all. /mark
Eater Randy in New Orleans heard our episode on Butter Enhancement and Delivery and wrote to recommend the Butter Bell. Supposedly it allows you to keep butter outside the fridge, at spreadable room temp, without the butter melting or going bad, by employing some type of water seal. He swears by it. Anyone else have experience with the Butter Bell?
On one of my first visits to Germany, I stayed with friends who asked if I wanted bread, just a little afternoon snack. I never turn down food, so naturally I said sure. I was blown away with what awaited me at the table. Multiple kinds of bread and pastries, some toasted. There was an array of preserves, meats, cheeses,
Hallo Eaters! Now that I'm in Germany for a few weeks and Sporkful is fully Transatlantic, we're having our first European meetup in Berlin on Saturday, September 10th. After great meetups in New York, DC, Chicago and Honolulu, it's about time to meet Eaters on another continent. And this is not just any meetup. Our awesome friends at the Good
So I'm in Germany on a journalism fellowship that's unrelated to food. But you know I'm going to do some culinary journalism while I'm here. Today, I even managed to find an ice cream story while on the science and technology beat. And it just so happens that my reporting duty included trying the ice cream.
Mark is in Germany for two months, so this week we present the first of two transatlantic Sporkfuls, in which Mark reports on techniques that Germans are testing in their attempts to eat more better. This includes a method that allows you to grill string beans, a behavior and state of mind known as grillen und chillen, and a disturbing
Our episode with Marc Maron from the WTF podcast launched a movement to use coffee ice cubes to prevent iced coffee dilution. Actually, we're not sure we can take credit for the movement, but in any case, Sporkful Eaters are documenting its growth. But Jeff writes with a special concern and an ingenious solution of magical