This week we talk all things yogurt with our friend Caitlin Kenney, a producer on the awesome NPR podcast and blog Planet Money. We cover everything from granola to Activia, and Caitlin tries to help us figure out why countries with economic upheaval -- like Greece and Iceland -- also tend to be known for their yogurt.
We love all the comments we get on the blog and Facebook about food issues you're wrestling with. Now we want to do something new to get more of that conversation on the podcast. So we're going to try a call-in show. We'll need your help. Think about debates you've had about eating, challenges you've run
Quebec City, 8:42 pm. While Dan explores poutine in Canada, Shannon explains its ideal characteristics: This is a great poutine because it has enough gravy to cover most of the fries and melt the cheese slightly, but not so much to soak all the fries and ruin the crispiness factor. Poutine or otherwise, we want to see what you're eating. Share pics of your
Lucky Dan Pashman is journeying through Quebec, so naturally he's ordering poutine every chance he gets. He'll be reporting more about his french fry, gravy, and cheese curd haze soon. He's also been getting advice from wise Canadians through FB and Twitter. His tweets introduced us to a shadowy and fascinating Twitter account that's propagating poutine content at an alarming
Every conceivable baked potato issue is covered by Mark and Dan here: To microwave or not, to cover in foil or not, The Splitter's Dilemma, topping layering, and unorthodox toppings submitted by Sporkful listeners.
Thank goodness D. Mendoza had his camera handy when his kitchen was graced with this glorious breakfast. How much do you think it's worth on eBay?
See the full gallery on Posterous Dan has deeply-held opinions about cupcake theory. So Sporkful was very intrigued when a bold promise landed in the inbox, from David in Arlington, MA: I'd like to tell you about a new cupcake structure which, I'm proud to say, allows us to achieve previously unheard of frosting-to-cake ratios. I call them