This week's episode covers Cereal Technique, and features Luke Burbank from the very excellent podcast Too Beautiful To Live. We recorded nearly an hour of material with Luke, so the episode is split into two parts over the next three weeks (with a call-in show in between). But even those two shows can't fit all the
Last month we launched a recurring series on food innovations for Slate, entitled "GastroLab." Here's how it works: You, our loyal listeners/readers, submit food innovations that you've come up with or seen around town. We test them, and try to take them to the next level of greatness. The first video, in which we embedded bacon
Apparently yesterday was National French Fry Day. This helpful chart comes from FritesandFries.com. /dan
Here's the new lasagna sandwich, which is making waves across the pond. Looks like an interesting concept, but I'd like to see them try to get rid of the bread. I'll bet if they deep fried the top and bottom pasta layer, it could hold up without the bread. /dan
We love sporks, but before we did this show, we didn't realize how little we knew about them. All of the sporks I had encountered in the wild were made of plastic. It's only recently that Sporkful listeners have tipped us off to the exciting intersection of sporkdom and metallurgy. Gabe was intrigued by the Swiss Army multifunctionality of this
We take listener calls for the first time in show history! We try to resolve a New Haven pizza-related marital dispute, learn about a technique called "The Castle Wall," and debate French toast with a guy in France. More call in shows coming in the next few weeks. As you'll also hear, we have begun accepting donations to help keep The
As of this week, The Sporkful is accepting listener donations -- and offering cool stuff in return -- in order to pay for the cost of producing the podcast, and to keep it growing. The first thing we want to say is, we love doing The Sporkful, and are tremendously gratified by the response we've gotten, both to our podcast