Dennis in Tucson, Arizona noticed these "limited edition" Pop-Tarts. Could their Frosted Pumpkin Pie flavor have been inspired by (stolen from?) our fan-inspired creation in our latest Slate video? No way to know for sure. While the official Pop-Tarts version may be more portable, ours is clearly more delicious. /mark
We're prepping upcoming episodes on pizza toppings and eating techniques. Among other things, we'll dive into the controversy over stacking and folding. Several Sporkful fans stand with John Travolta in Saturday Night Fever. If you've forgotten how Tony Manero takes down slices, the video will remind you. (You can skip ahead to Lenny's Pizza at 1:06, but why would you
We tackle old fashioned vs. quick cooking vs. instant, steel cut vs. rolled, sweeteners and additions, and the most outlandish oatmeal creations from our listeners. http://player.wizzard.tv/player/o/i/x/128572641110/config/k-606246fde1bd8def/uuid/root/episode/k-1992b6bc48f9addd.m4v Photo: Flickr CC / thebittenword.com
See the full gallery on Posterous We received this email, complete with pictures, from Joel in Tucson, AZ. It describes a pretty epic journey in pursuit of a pretty unknown soda. I actually remember trying this soda as a child. I've slightly edited Joel's email for length, and I put my recollection of the soda after the jump... I have long wanted
We've often explored the issue of croissants. But this video raises questions we're much too terrified to consider, with an insidious score. /mark http://www.youtube.com/watch?v=elpAKTauZUw?wmode=transparent
Today's our debut on The Madeleine Brand Show, a brand new program on Southern California Public Radio. It's the first in a series of food conversations we'll have with Madeleine. We're stoked about a new platform to spread the Sporkful gospel, and excited as big fans of Madeleine's earlier work on NPR. The show runs from 9a-10a Pacific on 89.3,
When we talk about sandwich construction, we often talk about the problems that can be created by the moisture released by tomatoes. It can make layers of the sandwich slippery, causing ingredients to slide out the back mid-bite, and it can turn other ingredients soggy. Behold the new non-leak tomato (below left), an invention from across