It's been quite a first year for The Sporkful. We launched in January on a buffalo wing and a prayer, and spent much of our first year as the #1 food podcast on iTunes. We've been featured by NPR, Slate, New York and California public radio, The Food Network, The Chicago Tribune, and of course, The Wacoan. It all culminated
An emotional holiday appeal by NPR's Mike Pesca and David Folkenflik precedes this look back at one of our most contentious episodes ever, when we took on each other and all-you-can-eat buffets.
Today's View is a love letter to the overstuffed Brazilian burger, the X-Tudo. From Dave: It boasts all the normal hamburger accompaniments like tomato, lettuce, onion, cheese and bacon, but goes above and beyond by having a slice of ham, fried egg, corn and potato sticks. Brazilians have added these ingredients to create a whole new dimension of taste and texture
The superdoubleextra brilliant designer Christoph Niemann's latest project creates wonderful things with just cookie dough and sprinkles. You want to click through, yes you do! /mark Photo: NYT
Somehow we missed the movie Spork, billed as a "colorful and foul-mouthed feature musical comedy." The Tribeca Film Festival noticed it, though. The title catches my eye, but also the promise of a "vintage 90s soundtrack" including 2 Live Crew. Spork, someday, maybe, me love you long time. /mark
We didn't have time to include Dan's challenging and admittedly only moderately effective technique for saving sushi in our latest episode. But we'd love to know what you think about his multi-pronged process. /mark
Mark and Dan debate the best way to preserve and re-serve the meals you couldn't finish. /mark Photo: Flickr CC / dm-set