Dan took TBTL's Luke Burbank and NPR's Mike Pesca to New York's Second Avenue Deli for hot pastrami and chopped liver. Win Rosenfeld was behind the camera. Everyone recorded everyone else for our respective podcasts and web presences. How many nerds does it take to make a web video? Watch to the end to see Luke Burbank eat chopped liver for the first time.

Here's this week's Sporkful episode on hot pastrami, recorded at the same time as this video. You can also get it on iTunes here. Next week we'll have part two from the deli, about chopped liver, in which we debate whether some parts of an animal are grosser to eat than others, and Luke equates the liver to a jacuzzi filter.

Our latest video for Slate puts us in a competition to create three meals using only products from the Slate vending machines and kitchen, judged by some of Slate's finest journalists. Watch to see how we use highly unorthodox ingredients and techniques to create gazpacho, achieve molecular gastronomy and formulate salad dressing. Also, you'll learn how to filet a Fig Newton.

Our latest Slate video pulverizes grilled cheese sandwiches and other adult foods into baby food. We also take an infamous, bizarre food experiment from a previous video and process it into baby food form. We'll eat the baby food, naturally. And since 66% of what we made is pediatrician approved, Dan's daughter Becky will taste and give us her take! /mark

Your ice cream cone wants to be more than a mere conveyance for a scoop of ice cream. Here are a few bizarre ideas to expand the world of your cones in our latest Slate video. Beef chili makes a rather delicious appearance. /mark

We all know sweet potatoes make for some great desserts, while the workmanlike russet potato gets pigeonholed as an entree or side dish, generally made into baked potatoes or French fries. In our latest GastroLab video for SlateV, we set out to change that, by experimenting with russet potato-based desserts. As always, our experiments get more ridiculous as we progress. Remember that you can subscribe to the GastroLab video podcast here, or stream other videos through your web browser here.

In our latest GastroLab video we offer some rather amazing ways to consume Girl Scout Cookies, by combining them with things like ham, potato chips, and much more. All the while we take inspiration from the Girl Scout credo: Courage, Confidence and Character. /dan

Here's the latest installment of our GastroLab series for Slate, inspired by a suggestion from Sporkful listener Corynn in Washington State. Corynn pokes holes in the bread while making grilled cheese, so that the cheese oozes through to the pan and gets browned and crispy. We tested this technique and then took it several steps further, culminating with one of the most perilous maneuvers in GastroLab history!

We've got nothing against the iconic foods of the holiday, but we think it's about time somebody used them in a different way. And as you'd expect, we use them in very, very different ways than the norm in our newest video for Slate. Plus, we make the case for adding offal to the Valentine's Day canon. Take a look and share it with everyone you love. /mark

In this edition of GastroLab, we experiment with snack mix, and pay homage to a classic 1980's POW action film.

Our latest Slate Video is up. We start by testing the pina colada recipe MSNBC's Rachel Maddow gave us in a recent episode. After that, things get quite bizarre. Many straws were harmed in the making of these beverages, including a couple shaped like spectacles. My beloved Negroni appears too, but in a most unusual form. /mark