String Cheese and Cinnamon Buns
We're taking your calls! Rhonda in Memphis rants against nacho cheese, Cindy in Portland needs help reheating cinnamon rolls, and Chris and Renee in Berkeley can't agree on whether it's okay to eat string cheese without peeling it into strings.
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Anthony Weiner Takes Bagels Seriously
Anthony Weiner was recently selected to be a judge in a bagel-tasting contest. Little did the organizers realize how seriously the former congressman would take his duties. To hear the full episode, visit The Sporkful.
Sunday, October 5, 2014
What do former congressman Anthony Weiner and On the Media host Brooke Gladstone have in common? They're both really passionate about bagels.
When BuzzFeed assembled a team of judges to pick the best bagel in New York, Weiner went apoplectic when he heard the bagels might be sliced into bite-sized morsels before facing scrutiny.
"I'm leaving. That's offensive to my sensibilities!" he cried. "You don't eat a bagel in little bits." (Weiner prevailed on the organizers. He stayed.)
In fairness, the congressman wasn't just grandstanding. He worked at a bagel shop in Brooklyn before getting into politics. In this week's episode of The Sporkful, he lays out some pretty good reasons why you need to see a bagel whole to evaluate it. (In short, it's all about the boiling.)
And he's not the only on
Mo Rocca on Ravioli
"They were really big."
That's humorist and Cooking Channel host Mo Rocca's defining memory of his grandmother's perfect ravioli -- they were 2 1/2 inches by 2 1/2 inches, to be exact -- which he shares with Dan on the latest episode of The Sporkful.
"They were big panes of dough," he adds. "She could have worked in a glass shop."
Perhaps in the spirit of grandma Rocca's ravioli, Mo and Dan don't shy away from the big issues, like Chef Boyardee, round vs. square, plural and singular vocabulary (ravioli vs. raviolo), trim-to-pouch ratios, and the anxiety of the unsealed raviolo (yep, that's one single square or circle).
Plus, Mo calls his relationship with ravioli a "Madonna-whore sort of thing," identifies the variety that he calls "the Kenny G of ravioli," and relays a ravioli-relate
Wednesday, September 10, 2014
This Is The Sound Of Good Chocolate
Madre Chocolate's Nat Bletter, PhD, explains that you can tell a chocolate's quality by the sound it makes when you break it. Listen for examples of good vs. bad chocolate bars here. And enjoy the full episode at The Sporkful.
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What Great Chocolate Sounds Like
Dan learns what listening to chocolate can tell you about it, how our brains play tricks on our tongues, and why charging more for wine can make it taste better.
Wine Chocolate Math Science
Most of us know what chocolate tastes like. But have you ever paid attention to what it sounds like?
Listen carefully and it will tell you its secrets.
In this episode of The Sporkful, Madre Chocolate's Nat Bletter, PhD, explains that you can tell a chocolate's quality by the sound it makes when you break it. A crisp snap means the chocolate is well tempered, so it retains its glossy finish and won't melt on your fingers as easily. If, upon breaking, the chocolate sounds meek and sad, it's probably poorly-tempered. That means it's less durable and likely to accumulate that unattractive white dust on its exterior.
Listen to this week's show and you'll actually hear the difference. Nat also delineates three types of chocolate eaters: melters (who let it melt in their mouths), chompers (who
Monday, August 25, 2014
Hot Sauce with 11-Year-Old Nathaniel Goodyear
Dan Pashman is not the biggest fan of hot sauce. He doesn't think the eating experience should include pain. He says salsa is over-rated and Tabasco has too much vinegar. And he's ten years late to the whole sriracha party.
He's kind of a caliente wimp.
Nathaniel Goodyear, founding president of The Sporkful Junior Eaters Society.
Enter hot sauce enthusiast Nathaniel Goodyear, who believes Dan has the potential to love spice as much as he does. The 11-year-old founding president of The Sporkful Junior Eaters Society volunteered to serve as Dan's hot sauce personal trainer, increasing Dan's endurance and whipping him into shape as they work their way from the mild stuff to sauce labeled "XXX."
How much hot sauce is too much hot sauce?
The pair sat down in Nathaniel’s kitchen to p
Tuesday, August 19, 2014
Building Better S’mores, Inside Out Or In Pie Form
S'mores combine wonderful flavors and textures in a format that's structurally problematic. Graham crackers splinter upon bite impact, resulting in a s'more experience I'd like to have s'less.
In my You're Eating It Wrong lab, I recreate an authentic campfire experience and experiment with new and better ways to make s'mores, with help from Keavy Blueher of Kumquat Cupcakery and Allison Kave of First Prize Pies. (They're also the duo behind Brooklyn's forthcoming dessert and craft cocktail bar, Butter & Scotch.)
Recipe: S'mores Pie
Allison was nice enough to share the recipe for her s'mores pie, which is in her cookbook and featured in this video. Here it is, with her introduction:
The first time I experimented with this recipe, I used a very dark, bittersweet chocolate (as a rul
Sunday, August 10, 2014
Morgan Spurlock, Guinness, and Pepperoni Rolls
Morgan Spurlock is well known for his less-than-flattering portrayals of excess and gluttony ("Super Size Me," "7 Deadly Sins"). But he's no teetotaler. He calls himself a "Guinness drinking, West Virginia hillbilly" and says even the mantra "all things in moderation" should only apply "in moderation."
In this episode of The Sporkful he and host Dan Pashman pour themselves pints of Guinness and tear into some West Virginia-style pepperoni rolls, then discuss the perfect drinking weather, Morgan's mom's cooking, and how many beers it takes for him to get his southern accent back.
They also discuss Spurlock's new Showtime series, "7 Deadly Sins," and how much gluttony is okay.
After that, Dan talks to Beervana's Jeff Alworth about the plastic ball inside cans of Guinness. What is it? How do
Monday, July 28, 2014
A Meteorologist Ranks Desserts Named After Weather
There are a lot of desserts named after severe weather phenomena, but not all of them are created equal. We asked tornado alley's top meteorologist, Gary England, to help us rank some of these desserts, based on the severity of the weather they are named for. In addition to Gary England's dessert rankings, the newest episode of The Sporkful includes a conversation Paul Breslin about how weather affects our tastes. Breslin is a professor with the Department of Nutritional Sciences at Rutgers University. He also works with the Monell Chemical Senses Center, researching taste perception.
There are a lot of desserts named after different weather phenomena, but while some pack a whollop, others are pretty mild. We asked legendary Oklahoma meteorologist Gary England, who's spent the past 40 years predicting severe weather in Tornado Alley, to help us rank some of these desserts based on the severity of their namesake weather system. Here are his rankings:
Blizzard (Dairy Queen)
31 Below (Baskin-Robbins)
Cyclone (now called the Friend-Z, from Friendly's)
Honorable mention went to:
Mr. Misty (Dairy Queen)
The Sonic Blast was disqualified due to the fact that it is named for an audio phenomenon, rather than a meteorological one.
Gary and Dan did invent one more weather-themed dessert especially for Oklahoma: the Shattu