Cheese, chili, gravy, salsa, even hot dogs enter the conversation as we debate what to adorn fries with, what type of fries to use and how to top them. (And if you haven't already or just need to bone up, check out our previous episodes on french fry dips and the Canadian gravy-fry-cheese curd delicacy that is poutine. /mark Photo: Flickr
Tuna vs. tuna fish, chunk vs. solid, oil vs. water and more are covered in this first ever seafood-themed Sporkful! Photo: Flickr CC / hmerinomx
This week we continue our conversation on snack mix. We cover the best (and worst) ingredients and the importance of their relative size and weight, and we take listener suggestions for unorthodox approaches to snack mix. Photo: Flickr CC / stevendepolo
In this week's show we debate whether snack mix is more like performance art or visual art, and Mark shares some exciting news! Flickr CC / nathanmac87
We cover strategies for eating in the car, including fry placement, wrapper folding techniques, and condiment concerns. We also discuss ordering at the drive thru, and Dan tells a story about a harrowing bus ride from DC to NY. Enjoy!
This week we relive a classic Sporkful featuring Mike Pesca of NPR and Slate's Hang Up and Listen. We tackle gum with a liquid center, ideal shapes and sizes, and of course, the best gum jingles of the 80's! (Here's our pollof best 80's gum jingles.) Photo: Flickr CC / KonRuff