To help you take your Valentine's Day to the next level, we experiment with new uses for chocolate hearts and candy conversation hearts. Plus, we make the case for adding another type of heart to the holiday.
Bitter Elves Outtake.mp3 Listen on Posterous We had a lot of fun talking tea with fellow BPP alum Jacob Ganz (now of NPR's The Record music blog). Part 1 is up now and the second half will go up next week. But even after making two whole episodes, we still had a few fun exchanges that didn't quite fit in either. Here's
We talk tea, joined by NPR's music mastermind Jacob Ganz, of The Record blog, making it a Bryant Park Project reunion! As we talked, we realized the massiveness and importance of the topic, so we'll talk more about tea next week. /mark Photo: Flickr CC / like_the_grand_canyon
An Air Force flight instructor writes in to The Sporkful to talk about how to make the world a more delicious place while being stationed in Iraq, and to solicit your input.
We get awesome mail from Sporkful fans in our e-mail box. (And we really do read them all, even if it takes us a while, since it's just Dan and I, after all.) But despite muscular anti-spam technology, some junk mail does slip through. That's what I thought we were getting when we saw an e-mail about World Nutella Day.
See the full gallery on Posterous Here's my latest contribution to the View From Your Laptop series... I'm down in south Florida for a few days, and I found a pretty great Cuban restaurant that I've now been to three times. Among other things they sell huge hunks of deep fried bacon (about 8" x 1" x 1"). Traditionally they're then
Cheese, chili, gravy, salsa, even hot dogs enter the conversation as we debate what to adorn fries with, what type of fries to use and how to top them. (And if you haven't already or just need to bone up, check out our previous episodes on french fry dips and the Canadian gravy-fry-cheese curd delicacy that is poutine. /mark Photo: Flickr