Hot weather means ice coffee time, and as you've heard from our episode with Marc Maron from the WTF podcast, I'm a big believer in iced coffee in its purest form: made with coffee iced cubes. Sporkful Eaters have documented previous evidence of coffee ice cube growth. Now Allen has this fresh example from Lifehacker, which offers various ways to
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
We did a video a few months ago in which we tested various ways to get crispy burnt cheese into your grilled cheese sandwich, inspired by a listener who pokes holes in grilled cheese bread to get the cheese to seep down to the pan and end up crispy and burnt. That came after another listener called in to tell
When we give guests our special Proust-style food questionnaire, included is the question, "Name one food that is not improved by the addition of either melted cheese or hot fudge." We asked this question of MSNBC's Rachel Maddow when she joined us, and her answer was "rice." That response stirred listener Sam from South Korea's fertile mind: I've been thinking
Listeners Jonathan Ichikawa and Carrie Jenkins have tied the knot! You may recall meeting these then-engaged philosophers in our Call In Smorgasbord #4 episode, when we ruled that a dish Jonathan invented does not, in fact, constitute soup. (They even sent this video in as evidence.) Now we have the above pic from their wedding. The cake is made up
Our recent conversation with a caller about foods where composition inhibits eating caught the ear of food editor Kathryn Rem, whose article appears now in various papers. Among her gripes are "salads with hunks of lettuce that need cutting." That's actually the topic of a future show on salad composition, so we'll have our own take