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Inexplicably, the folks at Subway let me make a sandwich with their executive chef and ask him all sorts of ridiculous questions about their specs. But I didn't just absorb knowledge. I also dropped it.

Is a burrito better when its ingredients are mixed up before being rolled in the tortilla? What's the best way to eat the end cap? And if any flour tortilla shape were possible, what would be ideal?

Regardless of how you feel about Subway's sandwiches or the potent disinfectant smell wafting from every branch, lovers of geometry and sandwich structure (like, say, us and Radiolab's Robert Krulwich) can only hail the cheese promise carried by the images above. The copy of this apparent Subway newsletter isn't good, but you'll notice the "New Procedure" sandwich on the left