We had a little grammatical confusion as we taped last week's episode. Listen to this outtake and tell us where you stand on the epic Who vs. Whom debate.
We've wrapped production on SFX01: Sandwich Science Pt. 2 (w/Robert Krulwich), the limited edition continuation of one of our most popular episodes ever. But you can't get it on iTunes. In fact, you can only get it by becoming a Sporkful subscriber for $10/month, or by making a one-time donation of $100. (You can donate here.)
Last month we did a Canada Day Spectacular show that focused on poutine, in which I argued that poutine would be better if it was served with the gravy on the side. (In my travels in Quebec -- poutine photos here -- I found that too often, poutine was so soaked in gravy that the flavor of the cheese curds
Can salsa be put on everything? Are croissants good for sandwich bread? Can burritos be improved? And are restaurants that sell sloppy food obligated to provide napkins and a place to sit down? We tackle these vital questions, and more, as we take listeners' calls from around the country.
As you can tell from our latest Slate video, we love taking new foods designed by "experts" and improving on them. A new place called Pop-Tarts World has opened in Times Square, and they're featuring some noteworthy menu items... The menu includes the Fluffer Butter, marshmallow spread sandwiched between two Pop-Tarts frosted fudge pastries; the Sticky Cinna Munchies, cinnamon rolls topped
I'm heading home from Martha's Vineyard today, but not before a proper swordfish feast. I took this 3+ pound cut, coated it lightly in butter, olive oil, and toasted sesame oil, then added salt, pepper, and garlic, and threw it on the grill. Had I not cooked it perfectly, I would not have been ashamed to
Sporkful fan Cody from Seattle created this sinful demonchild of cake and cheeseburger. Is it a hideous monster or a clever course-melding time saver? Tell us in the comments. Cody says it was "surprisingly good. I wouldn't go so far as to say it was delicious, but the savory mixed with the sweet worked. I actually think it could have