See the full gallery on Posterous This week, we're taking Sporkful on the road to learn a thing or two from a bartender. We did two episodes at Commodorein Brooklyn to learn how to make the most out of any bar visit from bartender Yasmin Reshamwala. She gives us inside dope, tips on tipping, and other ideas on how to maximize
I joined Dan from Germany during Oktoberfest for our latest appearance on Madeleine Brand's show, talking beer and sausage. As I say often, there's a lot more to German food and drink culture than these two things. And there's a lot more to Germany than Munich, the theme of my recent Slate article on great beers beyond Oktoberfest. But sausage,
We talked a bit about the mixing of beer and banana juice in one of our episodes from Germany. German media outlet Deutsche Welle invited me to write a commentary about Biermischgetraenke, the German beverage genre that combines beer with soda, juice, or in the case of the drinks seen here, super sweet syrup. I love German beer, but, as
See the full gallery on Posterous We had a fantastic meetup in Berlin, a highlight of my Germany adventure. It was a great turnout for our first European gathering. I met several cool Eaters, including one from Dresden who uses Sporkful as a tool to teach English to students training for work in food and hospitality. (Really!
This submission comes from Kara Thomas in Macon, GA: This is my post-workout lunch: fake chicken patty, Trader Joe's bean dip (which is a lot more vinegar-based than your typical bean dip so it has the illusion of being lighter on the stomach allowing you to eat more), sharp cheddar cheese (because mild is for pansies), with a side of lemon-heavy
We present our second ever transatlantic Sporkful, as Mark remains in Germany for a few more weeks. This time Mark tells Dan what he's learned about the German approach to beer vessels and condiments! Also, note that this week is Tell A Friend About The Sporkful Week. It's the only thing Congress can agree on. By which we mean, they agreed