Dan unveils something called the "Tot to Trot," which is a grilled ham, tater tot and cheese sandwich encased in an egg patty and then put into another grilled cheese sandwich. It's geologic.
From the vastly superior hot, soft pretzel to the less exciting -- but still worthwhile -- hard, bagged pretzel, we discuss it all, including stuffed, sugared, covered and condimented varieties.
Last week we spent time with Rachel Maddow discussing issues of the greatest import. Global politics? Nope. Election Day? Nope. Cocktail Philosophy? Of course. That episode will drop in a few weeks, but in the mean time, here's a photo of us with Rachel in her office.
Here's a special sneak preview image from our next GastroLab video for Slate, which drops in a few days. Can you figure out what's in this sandwich? Can you guess what's going to happen to it next?
I was lucky enough to be at a recent whole hog dinner, simultaneously celebrating multiple engagements, anniversaries and birthdays. We devoured a 24-pound roasted pig, nose to tail. Though we were a large group with formidable appetites, there's plenty of pig left over. So I'm looking for creative ideas on how to use it all. So far, I have made
Our National Pizza Month celebration continues as we cover topping-to-pizza ratio, whether or not to pre-cook toppings, and what it all has to do with Alvin and the Chipmunks. This is Pt. 2 in our pizza series, and that's it for now on the issue. (Here's Pt. 1.) We know we haven't covered it all, but there will be more
"Hey, should we open that gavel filled with bourbon from the 1970s?" The only acceptable answer to this question is yes, and I gave it with no hesitation last night when offered Ezra Brooks from said vessel. If the label is to be believed, it aged in a barrel for 101 months. Then it was poured into a gavel, sealed with