Mark is in Germany for two months, so this week we present the first of two transatlantic Sporkfuls, in which Mark reports on techniques that Germans are testing in their attempts to eat more better. This includes a method that allows you to grill string beans, a behavior and state of mind known as grillen und chillen, and a disturbing
This episode is chock full of strategies for making your way in one of the world's most barren food wastelands. We cover both the airport and airplane, short domestic flights and long haul international flights, snacks, entrees, and more. We'll tell you how to mix your cocktail, how to use your pretzels to improve your other food, how to get
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
How often is buttering both sides of your toast appropriate? What about just eating it butter-side tongueward? Dan and Mark tackle these issues and take listener suggestions for some outrageous toast toppings. Plus, Dan goes off on a somewhat epic rant about the Flaming Lips. Next week we attempt to top this week's show, both literally and figuratively, with a
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
Our latest Slate videodoes wild experiments involving ice cream cones. It got us thinking about a previous episode about topping ice cream. In it, we debate the merits of toppings in general (Mark is a firm skeptic), as well as specific pourables, crunchables and other adornments. Photo: Flickr CC / hashir