A good-hearted British friend visited recently, bringing the bounty of edible gifts you see here. Sporkful fans who have listened back to the beginning will know her as the Crisp Fairy, lionized in Episode 3 on potato chips for giving me an array of awesome British snacks in the earliest hours of New Year's Day 2010
This week we relive a classic Sporkful featuring Mike Pesca of NPR and Slate's Hang Up and Listen. We tackle gum with a liquid center, ideal shapes and sizes, and of course, the best gum jingles of the 80's! (Here's our pollof best 80's gum jingles.) Photo: Flickr CC / KonRuff
We're grateful for a thoughtful review of the podcast over at Maximum Fun, home of Jesse Thorn's multimedia mafia. There Colin Marshall takes a liking to our buffet episode, taking careful note of our cadence. Dan should especially enjoy his comparison of us to sportscasters, as Dan complains endlessly about the inane commentary of the announcers
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