The Sporkful celebrates July 4th by taking on a grilling essential. Round or tubular, toasted or steamed, and more unconventional approaches -- we cover it all, from top bun to bottom.
podcast episodes
July 1 is Canada Day, and we're toasting our friends to the north. Dan is just back from Quebec with a crazy story about getting maple butter through airport security, Mark stands up for gravy-soaked poutine fries, and Canadian TV food personality Julie Zwillich calls in to chat about other classic fare from the great white north.
What do Tron, Bob Ross, and noise cancellation headphones have in common? They are all somehow related to the art of waffle topping in this episode. After maple syrup and butter we cover whipped cream, fruits, and more exotic approaches that may very well rock your world.
This week we talk all things yogurt with our friend Caitlin Kenney, a producer on the awesome NPR podcast and blog Planet Money. We cover everything from granola to Activia, and Caitlin tries to help us figure out why countries with economic upheaval -- like Greece and Iceland -- also tend to be known for their yogurt.
Every conceivable baked potato issue is covered by Mark and Dan here: To microwave or not, to cover in foil or not, The Splitter's Dilemma, topping layering, and unorthodox toppings submitted by Sporkful listeners.
This week we have one of our biggest throwdowns ever over proper buffet priorities. We also cover seat selection, line etiquette, and how far one should go to win the age-old battle against the Buffet Master.