We've wrapped production on SFX01: Sandwich Science Pt. 2 (w/Robert Krulwich), the limited edition continuation of one of our most popular episodes ever. But you can't get it on iTunes. In fact, you can only get it by becoming a Sporkful subscriber for $10/month, or by making a one-time donation of $100. (You can donate here.)
Can salsa be put on everything? Are croissants good for sandwich bread? Can burritos be improved? And are restaurants that sell sloppy food obligated to provide napkins and a place to sit down? We tackle these vital questions, and more, as we take listeners' calls from around the country.
KFC has released the Double Down, and other chains are following suit. In this video we look for ways to make more delicious versions, or at least more ridiculous ones.
A highlight of my trip to Chicago with gf Sarah was eating Italian Beef sandwiches with Ian Chillag of NPR's Wait, Wait ... Don't Tell Me. The whole greasy tale is now featured on Wait, Wait's sandwich Monday this very minute. You can hear Ian's killer wit every week on Wait, Wait. Dan and I first
If cartoonist David Malki hasn't listened to The Sporkful, then he's definitely tapped into my brain. For years, I've been railing about the importance of sandwich layering as it pertains to tongue proximity. I probably discussed the issue in greatest depth in our Burger Toppings episode, but also touched upon it in Sandwich Science
Here's the new lasagna sandwich, which is making waves across the pond. Looks like an interesting concept, but I'd like to see them try to get rid of the bread. I'll bet if they deep fried the top and bottom pasta layer, it could hold up without the bread. /dan
