On one of my first visits to Germany, I stayed with friends who asked if I wanted bread, just a little afternoon snack. I never turn down food, so naturally I said sure. I was blown away with what awaited me at the table. Multiple kinds of bread and pastries, some toasted. There was an array of preserves, meats, cheeses,
It's the logical conclusion of Dan and Mark's toast series: butter. Various butter modifications and delivery systems are discussed and debated, including bread, toast and lobster. Photo: Flickr CC / joeshlabotnik
Dan brags about his new (used 30-year-old) toaster, then he and Mark discuss the pros and cons of thick vs. thin toast and the importance of maintaining toast strata. Next week they debate buttering both sides of your toast, and take listener suggestions for toast enjoyment. Flickr CC / Brighton Guy
This photo comes to us from Keith Dixon, author of the excellent new book "Cooking for Gracie: The Making of a Parent from Scratch", who writes: I made something this morning that reminded me of my all-time favorite Sporkful video, the ultimate grilled cheese. I made some Sullivan Street Bakery cheese bread, and all the pecorino melted through and basically crisped