This week's episode is on milkshakes. We've got bachelor's degrees in shake engineering at best, but for PhD-level creations, check out Adam Ried's book Thoroughly Modern Milkshakes. He's a Boston Globe food columnist who's also the kitchen equipment mastermind on the PBS show America's Test Kitchen. His shake scholarship is honed by years of rigorous lactastic research. Lots of really creative recipes
Sarah the Sporkful spy spotted this sign at il laboratorio del gelato in New York, more proof of the coffee ice cube movement's growing strength. Even gelato joints are taking a stand! In the recent coffee episode, special guest Marc Maron came out against my preference of making ice cubes out of coffee as a way of keeping iced coffee
From Amanda in Chicago, a momentarily stressed-out lover of raw fish: This meal was a reward for making it through a particularly harrowing day at work. The store I was managing at the time was the epitome of the Bermuda triangle of technology issues. So I picked up this meal on my way home from work that night. Sushi has the power to make all right again. Share
Philly cheesesteaks are up for debate, including the merits of cheese wiz, pizza steaks, and John Kerry's presidential campaign.
Our next episode is on cheesesteaks. I love that sandwich and the best ones I've had were in Philadelphia. But it's actually only my second favorite sandwich from that city. The true champ is the roast pork sandwich. Broccoli rabe and provolone join the swine with amazing results. The bitterness of the greens is a nice foil for the pig's
We're planning future shows on shakes and egg sandwiches. (These are separate shows, of course. But in terms of eating, they're not bad consumed together.) You can make the episodes more awesome by sharing your thoughts on either or both topics. The Sporkful is always better when you weigh in, so hit the comments with your ideas, rants, questions and
