See the full gallery on Posterous We received this email, complete with pictures, from Joel in Tucson, AZ. It describes a pretty epic journey in pursuit of a pretty unknown soda. I actually remember trying this soda as a child. I've slightly edited Joel's email for length, and I put my recollection of the soda after the jump... I have long wanted
Sporkful fan Cody from Seattle created this sinful demonchild of cake and cheeseburger. Is it a hideous monster or a clever course-melding time saver? Tell us in the comments. Cody says it was "surprisingly good. I wouldn't go so far as to say it was delicious, but the savory mixed with the sweet worked. I actually think it could have
See the full gallery on Posterous Sporkful pen pal Sam in Oklahoma (last seen here receiving pineapple wisdom from you) writes with a show and tell from his trip to Australia: I got to try a desert called pavlova which is utterly delicious. Meringue, kiwi, passion fruit, strawberries, whipped cream and bananas. I also tried kangaroo steak. I did have some
Happy Canada Day! Julie Zwillich is the perfect person to celebrate Canadian food in our episode on poutine and other Canadian nourishment. She's a TV food host and dual citizen of the U.S. and Canada, so she knows the deliciousness happening on both sides of the border. But we learned that she's also an expert in
Why serve bacon with your waffle, when you can cook bacon IN your waffle? We tested this theory, and experimented with some interesting waffle stuffings of our own.
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
