We cover the the problem with everything bagels, to toast or not to toast, how big is too big, and the perils of sandwichizing a bagel. Plus, Dan shares his menu dilemma for his family's NFL opening day tailgate.
Brooklyn, NY, 6:53 pm. Mesclun mix, heirloom tomatoes, and a sunny side up egg, all from the CSA. Colby cheese from the Amish guy at the farmer's market. Cucumber from our own garden. Added olive oil, salt, and pepper, and literally licked the leftover yolk off the plate. Send us pics of what you're eating with The Sporkful home page
I don't think this camping utensil Sporkful fan Sam sent us is a true spork, because the spoon and fork are on different ends. Spiferk is the best name I can come up for this triple-threat, but it's not exactly music to the ears. What should we name it? And do you think this tool is any good? I was in Brussels and most
We're going to be featured in an upcoming episode of the TV show "My Life in Food" on The Cooking Channel, sister station to Food Network. The episode will be about food cravings, and as part of the show, they're going to film us taping a Sporkful podcast about food cravings. (How meta!) And as part of that podcast taping,
We honor Labor Day cookouts by looking back at highlights from our Burger Toppings, Buns, and Potato Chips episodes. Plus, a major announcement...
Design work is complete on our brand new Sporkful T-shirts! We went with a cream colored T, Sporkful logo and slogan on the front, website on the back. (Please note this is an artist's rendition of the shirts, we don't have an actual photo since they've just been ordered, but this should give you a good idea of what they
We tackle the ultimate summer fruit in this week's edition of The Sporkful.