Our previous donut episode dealt with shape, composition and dunking, but that's just the beginning. This time we'll talk flavors, fillings, Dunkin' Donuts v. Krispy Kreme. Plus we got a lot of great comments from you that we discuss. Speaking of comments, don't be shy on reacting here and sharing your donut insight. Btw, complete team donut coverage is collected
We've been told our podcast is useful on car trips. We figure since we're often pouring out of car stereos, we should address eating in the car, drive-thrus and other automotive/food issues. But neither of us own cars, so we'll need your help. Fill the comments with your ideas, questions and rants on navigating drive-thrus, best and worst food and
Sporkful fan Alex in Ohio noticed this explanation of where sporks come from in the form of an onesie on Etsy. /mark
Chicago, IL, 12:00 pm. Jacky in Chicago shares, nay, taunts us with this pic: "lobster, butternut squash, leeks, pear walnut pesto naan-wich." We want to know what you're eating. Send images to thesporkful@gmail.com. Please include the location and time of the picture, and describe the food. /mark
You've heard the audio podcasts of our cravings call-in shows; this Friday you can see what they look like on TV. A Food Network crew was with us when we recorded them. (Many thanks to our pals at Slate, who were kind enough to let us borrow their real-deal radio studio to make us look all fancy on TV, rather
I dreamed this up last night. Or more precisely, I thought it up, when I saw a slice of turkey and a bag of Chex Mix in my kitchen. Yes, I was drinking. /dan
Some Brooklyn beekeepers had no idea why their bees were turning red and producing scarlet-colored honey. Turns out they were apparently buzzing off to drink the runoff of a maraschino cherry factory, and that red dye is powerful stuff. MSNBC's Rachel Maddow used this as another exhibit in her case against eating the garnish in cocktails, which you heard in