SF144: Nachos
Dan speaks with Lee Frank and Rachel Anderson of Nachos NY, as well as various other attendees and eaters at the first New York Nacho and Craft Beer Festival. They discuss construction methods, optimal topping-to-chip ratio, the single serving nacho trend, and first nacho etiquette. Plus, a caller takes issue with Dan's position on hot dogs and recommends a novel cooking method, and Dan talks about one way eaters can help those affected by Hurricane Sandy. 
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SF143: Halloween 2012: Trick-or-Treating for Grown Ups
In the annual Halloween show, Dan interviews his aunt Meryl, a 50-something woman who eats candy like she's five. She shares her tips for adults who still want to score tons of Halloween candy, explains why candy corn is ideal for eating in bed, and equates animal crackers to cereal. Plus, a new feature on The Sporkful -- a caller in every show! This week Dan mediates a dispute between roommates about the merits of cereal without milk.
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SF143: Halloween 2012
In the annual Halloween show, Dan interviews his aunt Meryl, a 50-something woman who eats candy like she's five. She shares her tips for adults who still want to score tons of Halloween candy, explains why candy corn is ideal for eating in bed, and equates animal crackers to cereal. Plus, a new feature on The Sporkful -- a caller in every show! This week Dan mediates a dispute between roommates about the merits of cereal without milk.
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SF142: Eating in Front of the TV
Slate culture critic June Thomas gets paid to watch television, and she's a hard worker. That means every night, June eats dinner in front of the TV. She joins Dan to discuss ideal plate placement, TV tray technique, whether finger foods are better than utensil foods, and ways in which a greasy remote can be used for seasoning.
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SF142: Eating in Front of the TV (w/Slate's June Thomas)
Slate culture critic June Thomas gets paid to watch television, and she's a hard worker. That means every night, June eats dinner in front of the TV. She joins Dan to discuss ideal plate placement, TV tray technique, whether finger foods are better than utensil foods, and ways in which a greasy remote can be used for seasoning.
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SF141: Grilled Sandwich Smackdown
Dan hosts the Second Annual Brooklyn Grilled Sandwich Smackdown, and talks to chefs and participants about what constitutes a grilled sandwich, as well as strategy at such events for chefs and eaters.
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The Sporkful is going biweekly. No show this week. Back next week. Listen for details.
The Sporkful is going biweekly, so there's no show this week. We'll be back next week, and every other week after that. This will give me more time to work on the brand new Sporkful.com, create other cool web content, and take the podcasts we do make to the next level. So don't be alarmed. It's a good thing. Thanks as always for listening, see you next week! -Dan
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SF140: Tailgating
This is a big show to coincide with a big event -- the start of football season. I interview tailgaters in the parking lot of Giants (a.k.a. MetLife) Stadium before the first NFL game of the season, and I'm joined by a star-studded cast, including the reclusive Mrs. Sporkful, my mom, Brendan McDonald from WTF with Marc Maron, food blogger Sarah Sprague, pastry chef Emily Vail, and Zach Rude, executive chef at The Hideaway in Ocean Beach, Fire Island. 
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SF139: Jesse Thorn: The Sporkful Interview
We welcome podcasting impresario and public radio host Jesse Thorn of Bullseye (formerly The Sound of Young America), Jordan Jesse Go, and MaximumFun.org. We discuss the differences between Northern and Southern California burritos, as well as burrito construction techniques, and Jesse tells us about facing down a judgmental butcher.
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SF138: Hot Dogs Pt. 3: Beyond the Bun
We cover corn dogs, pigs (or cows, if you're kosher) in blankets, and hot dogs as ingredients in soups, stews, casseroles, and other concoctions. 
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SF137: Bananas
Dan and Mark discuss alternate banana peeling methods, the merits of the banana split and frozen banana, and banana sandwichization techniques.
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SF136: Chicken Wings Pt. 2
We continue examining chicken wings, looking at dips, side vegetables and alternative preparations.
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SF135: Chicken Wings Pt. 1
By popular demand, we present part one of our two-part series on chicken wings. We cover wing eating technique, Buffalo sauce, and Dan's controversial approach of getting wings dry, with sauce on the side. Next week we cover dressings, side veggies, and more!
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SF134: Airplane Food
How to undegrade the eating experience that comes with a coach ticket, including drinks, snack, food, technique and airport eating.
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SF133: Cupcakes
Dan and Mark discuss ideal frosting-to-cake ratio, cupcake sandwichization, cupcake toppings, toppings and unorthodox serving techniques, and whether cupcakes are really just a frosting delivery system.
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