Spilled Milk - Winamp (2024)

Today we're under the banner of taco as we eat delicious bags of garbage with while fondly remembering Colonel Mustard. Matthew plays Columbo and Molly gets the munchies as we discuss taco topology, surreal beans and Kermit conglomerates. Finally we celebrate and eulogize(?) Producer Abby's 10 years of hard labor.Episode 67: Hard TacosEddie Vedder sings "One" for U2 at The Kennedy CenterTaco Bell Wouldn't Exist Without San Bernardino's Mitla CafeSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

4/11/2024 • 41 minutes, 24 seconds

Today we are sinful, decadent and irritating Molly as we talk tasty gloop desserts and boudoirs. We discuss mayoral duties, friar juice and the right temperature for serving revenge before learning about some suspicious substitutions.Molly's TiramisuMolly's Now but Wow! - The Last Repair Shop short filmThe Food Podcast (also produced by Producer Abby)Producer Abby's book recommendation newsletter: the rolling ladderSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

4/4/2024 • 30 minutes, 40 seconds

While talking tomatillos we blow minds and shatter worlds as we conclude that it's all about the journey, not the destination. (But really, what is at the end of Memory Lane?) We follow the lego brick road as we encounter two Sheens, three husks and wakes of vultures all in an attempt to define "slimy".Easy Pressure Cooker Pork Chile Verde RecipeHello Em CoffeehouseMatthew's Now but Wow! - “Consider the Vulture,” by Meera SubramanianSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

3/28/2024 • 33 minutes, 50 seconds

Today we open up the encyclopedia to learn some "fun" facts about hot seeds as Molly goes deep into mustard territory while Matthew warily observes from afar. We're hot and cold, seedy and smooth, contagious and inspiring as we discuss equivalent sins, foot paste and our top 3 World's Fair inventions.BeauforRoland Extra StrongPommery Moutarde de Meaux grainy mustardAmoraSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

3/21/2024 • 38 minutes, 7 seconds

Apparently Matthew and Molly accept vegetable cakes as a concept so they immediately dive right into a cheesecakecarrotcakechuckanutbayslice with conical rasps and dreams of strong greavy. After their sense of wonder is reawakened, they realize that carriot cake is very necessary for all such as delight therin and are so served.Note: Producer Abby edited this episode under duress.My Mother’s Passion Cake,Molly wrote about this recipe from Bon Appetit / EpicuriousYossy Arefi's Snacking Cake Carrot CakeMatthew's Now but Wow! - MSPAINT, Post-AmericanSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

3/14/2024 • 32 minutes, 54 seconds

Close your windows and put on your mechanical gumshoes because we're talking Meringue today! We're totally stable as we recount the meringues of our youth, share our 7 minute in heaven dreams and (barely) avoid weeping all over the matrix before confessing our true thoughts on tasting menus.Cocoa Nib Pavlovas from OrangetteAlice Medrich’s recipe for Meringue mushroomsChewy Gooey Crispy Crunchy by Alice MedrichSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

3/7/2024 • 40 minutes, 8 seconds

Today we confront our taste memories of steaming food to see if they deserve their bad reputation. We provide invisible jokes, fragrant scents and forgotten Simpsons characters to decide what steams and what doesn't. Not Available Elsewhere. Bears and School Principals Sold Separately.Matthew's Now but Wow! - Cleat Cute, Meryl WilsnerSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

2/29/2024 • 30 minutes, 10 seconds

Today we're sticky like Pooh Bear as we engage in some Christmas foreplay and hop on the swicy train. We like to bring about taste solutions through proprietary blends as we make prank calls without punch lines while tasting some Mike's hard honey. Eventually, we become overfull of feelings when Molly says the most disgusting thing of the past century.Hot Honey from Food52Paulie Gee'sMilk DrunkEmily the CookbookPaper Plane co*cktailMolly's Now but Wow! - Society of the Snow on NetflixSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

2/22/2024 • 28 minutes, 15 seconds

Welcome to the Advent of Love! We are coping with our nostalgia for the holidays by eating Santa's face and recounting thinly veiled Christmas "miracles". We go nuclear as we open one of these live, on the air and are sucked back into Edwardian times. Watch out Bunnicula!The Jacquie Lawson 2023 Edwardian Advent CalendarEater Advent Calendar ArticleBunniculaSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

2/15/2024 • 39 minutes, 4 seconds

Today we confront painful memories and our mixed feelings about mixes as nail our 95 theses of corn muffins to your headphones. We love having our own personal muffin and debate steel vs stone as we play rubbity rubbity with The Muffin Man. Join us at Chowder Fest as we Make it Happen Everybody!Cook’s Illustrated recipeMatthew's Now but Wow! - Vera Wong’s Unsolicited Advice for Murderers, by Jesse Q. SutantoSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

2/8/2024 • 30 minutes, 25 seconds

Grab some socks and listen up because we're finally doing it. Slick Spaghetti and Dick Trickle are here with Marco Polo and Goldilocks to discuss the memories, history and assumptions about spaghetti. Through injuries and mispronunciations we debate length, thickness and more before diving into the deep end.Spaghetti Salerno recipe hereEpisode 136: Non-Tomato Pasta Sauces Pt. 1Spaghetti and Meatballs by Molly WizenbergA nifty little video by Epicurious.comKikkoman siteThe ClienteleMatthew's Now but Wow! - Pailin’s Thai restaurant dish tier listSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

2/1/2024 • 48 minutes, 24 seconds

Today we present our picks and our anti-picks, our rants and our raves as we discuss our highs and our lows of food packaging. As we encounter bags that blow, tubes, cartons, pouches, containers and lids we myth bust and dream of strongly worded emails to manufacturers.Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

1/25/2024 • 43 minutes, 6 seconds

We're doing it right now as we continue apace learning everything there is to know about Ritz crackers and some things that maybe we wish we didn't. Through mergers, horizontal acquisitions and cracker bandits we become Loose-Wiles as we apply for Canadian citizenship and propose a new entry in the PEFP canon.snackworks.comMatthew's Now but Wow! - Black People Love Paramore podcastSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

1/18/2024 • 46 minutes, 20 seconds

Happy 14th Birthday to us! Today we celebrate by rolling back the rocher as we discuss these luxurious hollow spheres of chocolate. Our party is full of ambassadors, tycoons and wet rocks as we aim for attainable extravagance and end up prolonging the holiday season.Episode 623: NutellaYoutube video about how they’re madeHow Ferrero Rocher chocolates were inspired by the Virgin MaryHow Ferrero Rocher Became a Status Symbol for Immigrant Families“ambassador’s party” adMolly's Now but Wow! - It’s a Holiday Soul Party, Sharon King & the Dap-Kings (2015)Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

1/11/2024 • 29 minutes, 54 seconds

Today your Loaded Hosts discuss soup dupes, shiny toast and the problem with cloning as they learn about this new fry format. They teeter at the edge of America before breaking into song, debating potato vs corn chip and learning the true meaning of "vitriol" and "caustic".17 Loaded Fries That Are Better Than A BoyfriendKimchi FriesMatthew's Now but Wow! - 駅周辺の風景 on YouTube.Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

1/4/2024 • 29 minutes, 32 seconds

Today we go back to the playground and are drawn awry by peanuts, almonds and oh yeah, pecans. We discuss these smooth, handsome husks before droops show up (yet again) and we decide on the approved textures of goo. Eventually we realize our credenzas are burning before making some kitchen resolutions like a couple of twig girdlers.A filbert weevil on an acorn capMolly's Now but Wow! - A Substack newsletter by Métis storyteller Chris La Tray, called “An Irritable Métis”One-Sentence Journal: Short Poems and Essays from the World at Large by Chris La TrayToasted Pecan-Caramel ShortbreadSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our redditSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

12/28/2023 • 37 minutes, 20 seconds

Listen as we google things and cry while discussing meat stacks, gyroscopes and diphthongs before encountering Conair confusions and delicious babies. We create new, exciting segments as we miss debunking opportunities and beg you not to @ us.Circe by Madeline MillerSideways AppliancesMatthew's Now but Wow! - Chinese Menu by Grace LinSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our redditSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

12/21/2023 • 36 minutes, 31 seconds

Today we get out our church keys as we wade through slag tanks and a variety of varieties before getting some screw action. We share memories of Hollywood poolsides, debunk rumors, flout protocol and reveal the surprise cure for all feelings.Episode 391: PineappleGrape stomping videoEMERGENCY BEAK OF THE WEEK - Little GrebeMolly's Now but Wow: Real Americans by Rachel KhongSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our redditSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

12/14/2023 • 43 minutes, 21 seconds

Today we're extra remote as we encounter breakfast situations, Oktoberfest memories and brown flavors. Part of this complete episode: spreadable spreads, fancy candy, computer air and The Sad, The Vaguely Menacing and The Unrelatable.Pietro FerreroMatthew's Now but Wow! - Nishiogi Sanpo, by Masaya MeguroSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

12/7/2023 • 45 minutes, 51 seconds

What is going on? Did we grow up? What is does it mean to "get juiced"? These questions and more remain unanswered as we taste crankberry juice, confront our fear of sourness and risk every kind of ulcer. We get cosmopolitan as we discover the world's worst shower head and scream a few more times than usual.Episode 1: Fried EggsEpisode 419: Fried Eggs RevisitedSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

11/30/2023 • 37 minutes, 22 seconds

We get off to a rocky start as we treat a fever and wish listeners a Happy American Thanksgiving! We praise, then eventually blame, Producer Abby as we taste this bitter, sweet, medicinal bark soda and reveal some unpopular confessions. After stripping thyme we then debate the best uses of co*ck.Liquid Intelligence by Dave ArnoldMolly's Now but Wow! -“Who’s Afraid of a Spatchco*cked Chicken?” by C. Pam ZhangSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

11/23/2023 • 32 minutes, 37 seconds

Today we cement our legacy with an update on The Fruit on The Bottom Yogurt Challenge as we mark the perimeter of this episode. We chase trailing vines, bog bodies and sauce for the pilgrims as we shrug it out before being pumped from the bed.Episode 564: Dried Fruit ShowdownEpisode 256: Holiday CookiesCranberry streusel shortbread barsCranberry Upside-Down CakeMatthew's Now but Wow! - Get Offset podcast + nisebelle Youtube ChannelSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

11/16/2023 • 47 minutes, 7 seconds

Today we're keeping it real and wondering why are we doing this topic. After excessive hypotheticals, cake stands and keg stands, we (of course) bring up Singles (yet again) and flip the lid and squirt. We discuss Cold War metaphors and Winona Ryder before ultimately deciding to plug it up.Planet Money: Episode 253: Gold Standard, R.I.P.Spiced Pineapple Upside-Down CakeThe Butter Battle BookMolly's Now but Wow! - Real Americans, by Rachel KhongSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

11/9/2023 • 43 minutes, 27 seconds

Hey! Today we're punchy as we debate moisture levels and encounter water buffalos, naked chefs and bears. Hey! We have errands to run and whey baths to avoid as we pull and lop, pull and lop. Hey!Matthew's Whatcha Snackin? - HBAF injeolmi almondsMatthew's Now but Wow - Becky Selengut’s Field to Fork podcastEpisode #9 : Queering the Kitchen with Electric HabitatSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

11/2/2023 • 49 minutes, 24 seconds

Today we wonder if we can kick it and are immediately ambushed by Mr. Etymology and back-formations before chatting with Special Guest Marcela Valladolid about Tamales. We share some embarrassing confessions and avoid awkward bedtime conversations as we hope to be remembered for our housekeeping.Episode 318: Corn TortillasFamilia by Marcela ValladolidCasa Marcelachefmarcela on InstagramMatthew's Now but Wow! - Moshi Moshi by Banana YoshimotoMolly Yeh Peanut Butter Chocolate Crisp HalvaSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

10/26/2023 • 48 minutes, 40 seconds

It is finally Mr. Etymology's time to shine as we crunch through our conversation on these Japanese rice crackers. We're deliberately smashed as we encounter trains, tugboats and crab sacks before everything comes back to the movie Singles... yet again.Here’s an amazing YouTube video of a senbei factory!The train line that was saved by senbei videoMolly's Now but Wow! - Ross Gay, The Book of (More) DelightsSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

10/19/2023 • 30 minutes, 27 seconds

Today we step away from our seaside houses and tables to bring you Food Related Anecdotes (the original title of the show). We're a bunch of glaze heads as we discuss sifters, sawdust and missed opportunities before tackling The Best Spilled Mail Ever and the Trash of our Youth.Flat DSnacking Cakes by Yossy ArefiZucchini muffins from Sara Forte of Sprouted KitchenEpisode 256: Holiday CookiesEpisode 467: Holiday Cookies 2: The SequelEpisode 474: Holiday Cookies 3Matthew's Now but Wow: Venba, created by Visai Games in TorontoSupport Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

10/12/2023 • 51 minutes, 48 seconds

We recorded this on Matthew's birthday so give him a break as he and Molly McButter discuss mating ketchup bottles, caddy love and what makes a condiment a condiment. We lay down the law and avoid greasy spoons all while making us yum.Matthew's Now but Wow! - Fake Dates and Mooncakes, by Sher LeeSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

10/5/2023 • 22 minutes, 19 seconds

We're on our annual corporate retreat, vending podcasts and paddling boards to bring you more thoughts and history than you could ever want. We learn about Matthew's time shagging newspapers before we cross the line to receive the key to city and break into tobacco vaults. We introduce (yet another) segment and a brand new Glycine Max offering (!!) before Molly gets too honest.Support Spilled Milk Podcast HERE!Episode 432: PomonaSagamihara Vending Machine ParkMolly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

9/28/2023 • 44 minutes, 50 seconds

We're addressing some childhood fears as we put on our shucking gloves and gather our boppers to chew our oysters. We get a visitor from the 14th century as we discuss frilly bottoms, jingle shells and human garbage piles before forcing ourselves into early retirement.Puget Sound KnappersMatthew's Now but Wow! - Noname, “Black Mirror”Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

9/21/2023 • 48 minutes, 59 seconds

Today we're long, strong and invasive as we chat about highway berries and blackberries. We get into some complicated botany as we learn about prickles, druplets and the thornless erect before a roll in the hay and meeting some new squiggly, edible friends.Meditation at Lagunitas by Robert HassThe Argonauts by Maggie NeslonThe Homesteading Hippy blog postMolly's Blackberry CobblerEpisode 271: Summer Berries LIVE!Episode 502: SlumpsMatthew's Now but Wow! - Season 2 of The Lincoln Lawyer on NetflixThe Twilight DinersSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

9/14/2023 • 51 minutes, 7 seconds

This whole episode is a segment and gets quite philosophical. Celebrate us (but don't look at us!) as we describe how we eat on birthdays and holidays. We are anti-cinnamon roll and pro-scone as we bemoan demagnetized fridges and promote Eating Kingly. Spilled Milk Podcast: Now with extra air!Molly's Now but Wow! - Angela Garbes’s piece in WaPo about getting soberSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

9/7/2023 • 28 minutes, 11 seconds

Cheers to the 3 martini lunch! Listen as we (barely) sip cold ones, talk Twilight and google stuff. We are negative vermouth as we meet sparkly boys and gumshoes before learning Molly's beverage fear and embracing the glass glass. Unfortunately, not even HOTPOTS himself can help us like this drink.The Life and Death of the MartiniGlass by Lizzie MunroAlicia KennedyMatthew's Now but Wow! - Chloe and the Kaishao Boys, by Mae CoyiutoSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

8/31/2023 • 51 minutes, 53 seconds

We begin with pregnant pauses and delicious babies before moving on to geans and slot machines. As we debate Chekhov's Cherries we learn some alternate history, confess fruit related sins and ogle some droopy pairs before crossing a bing and a van. This episode is best enjoyed with doom drops and jolly beans.Episode 16: Sour CherriesPie ClubRipe by Nigel SlaterPulp by Abra BerensMolly's Now but Wow! - Hanif Abdurraqib on All Things Considered, July 23, 2023Other Hanif Abdurraqib booksSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

8/24/2023 • 45 minutes, 9 seconds

Today we look behind the curtain and discuss how much we hate martinis and if we are actually koalas. Matthew tries to stay cool as we talk to Durand Jones about his Gumbo recipe and new solo album. Eventually our cheerful pessimism shows up and breaks out as we rename our hive mind.Serious Pig by John ThorneDurand JonesMagnalite Gumbo PotMatthew's Now but Wow! - Honeybees and Distant Thunder by Riku OndaEarly to the Airport "Dancing on My Own"Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our redditDurand Jones' Gumbo RecipePrep:1 cup of baked flour(take your favorite white flour-- place in a pile in the middle of the baking pan, bake at 375 degrees for at least one hour. Stir every 15 to 20 mins. My desired color is a medium-dark caramel). Once done, set aside.32oz of Okra cut-- not too thin and still round(spread okra on a baking pan, spread an even amount of olive oil on the okra, place in the oven. Bake at 375 until slime is fully cooked out. This usually takes around 45 minutes to an hour 25. Try to check every fifteen minutes and stir to avoid the okra getting burned). Once done set aside2 lbs of chicken thighs, boneless and skinless. Season with salt, pepper, garlic powder, and some cajun seasoning like tony's chacherie.(Once chicken is seasoned, place in a baking pan and let it bake in the oven for 25-30 minutes at 375 degrees). Once done set asideGumbo time:1 large white onion-- chopped4-6 stalks of celery--chopped1 large red bell pepper-- chopped1 large green bell pepper-- chopped(optional)Smoked Turkey meat with bone still in-- you're looking for a smoked turkey leg, or smoked turkey necks. This will add immense flavor to your broth/roux.12 ounces of Andouille Sausage-- or closest like sausage2 lbs of shrimp-- peeled and deveined-- set aside in a container-- keep them cooled or iced.96 ounces of your favorite stock-- you can make your own, but really no need. A good stock from the grocery store can work, and save you time from this already lengthy preparationGet a large and deep pot, place a little oil in it and bring it to medium-hot heat.Once the pot is temp ready-- place onion, celery, and bell peppers in the large and deep pot. Do not add garlic just yet. Monitor the pot and make sure you are not burning the vegetablesLet this cook down for about 12-15 minutes. Keep occasionally stirring until onions began to carmelize. Add garlic now. Keep an eye and occasionally stir for about 7-10 minutes.Take a cup of your stock and add it to your baked flower in a bowl. Whisk until smooth and without lumps.Add this mixture into your large pot with veggies.Stir and mix with the veggies and let this cook for about 5 minutes or so.Add your smoked turkey leg or turkey necks into the pot.Add stock until the pot is around 60 percent full-- we don't want to overfill the pot-- because we have a lot more to add into the gumbo.Stir the pot, get the mixture of the roux to gel smoothly with the water.Get this to a medium boil.Add Okra to the potNow is a great time to season your gumbo with tony's, garlic powder, pepper, hot sauce, garlic powder, to your preference. Do not add salt yet.Let this cook-- pot covered preferred, for about 45 minutes to an hour, occasionally stirring and checking in on the pot. Adding in more stock if needed. Keeping your pot a little more than half full.Bring Pot to a medium to low heatAdd sliced, round andouille sausage to the potChop baked chicken into medium to medium large sized chunks, once done-- add to the potAdd more stock if needed.Let this cook for about 30 minutes.Add your shrimp last. They will not take a very long time to cook in the gumbo. Ten to 15 minutes should be greatOptional, but once shrimp are done, turn off heat, and let the gumbo rest for 10 minutes. Add 16 ounces of ice cold water to the pot. Stir it in and let it sit for another 5 to 10 minutes. Salt to taste.Serve with steamed riceAt least 5 to 7 cloves of garlic-- chopped1 cup of stock of your choice

8/17/2023 • 38 minutes, 13 seconds

We're inviting you into our kitchens today as we confess all the cheffy techniques we do (and don't do) from plating to spherification, from velveting to flambé-ing. Molly makes a birthday request and a confession that will not soon be forgotten. Then, we almost pickle ourselves.Molly's Now but Wow - Nepali Traders Himalayan Golden Black TeaGarlic Steak Rice from Just One CookbookSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

8/10/2023 • 35 minutes, 43 seconds

Today we recount some adventures in democracy and our thoughts on the NordicTrack as we learn all about Falafel from our special guest. Yumna Jawad gives us tips and rules to follow for making Falafel and we learn a lot, though we can't help being relentlessly provincial.Yumna JawadFalafel RecipeWebsiteInstagramFalafel ScoopMolly's Now but Wow! - Eric Kim’s tuna mayo rice bowlSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

8/3/2023 • 50 minutes, 5 seconds

Today we taste the flavor of nostalgia and Matthew doesn't get it. We reject the Cold Case and take a long, meandering path towards Memory Lane as we pay penance to our Chocolate Overlord. Then, we're crazy with lust as we discuss unnecessary encumbrances before providing the definitive ranking of blizzards.Cake WrecksShaker Cornmeal Pumpkin Bread with Toasted WalnutsMatthew's Now but Wow - Set On You, by Amy LeaThe Ripped BodiceSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

7/27/2023 • 38 minutes, 32 seconds

We start off strong as we attempt to become natural dippers and wonder "why hot?". After encountering grammar mistakes, sore gums, electric buffets and an unsolved mystery we decide we are part of the 66%. Listen as we discuss the unsexy and the uncool like only we can.This Episode is Rated: NSFW (Not Safe for WOTSL)Rachael Ray recipeMolly's Now but Wow! - More Than Cake, by Natasha PickowiczSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

7/20/2023 • 31 minutes, 30 seconds

Today we potentially break up, citing fundamental differences and hamburger hoarding. We encounter sub villains, uncircumcised diamonds and another Pliny the Elder cameo as we taste the surprisingly affordable beverage, Prosecco. Eventually a friend showdown is declared before we wonder where Matthew dies.Matthew's Now but Wow! - Tomorrow, and Tomorrow, and Tomorrow by Gabrielle ZevinSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

7/13/2023 • 43 minutes, 54 seconds

Today we pair pizza rolls with champagne as we peddle old bread cubes and learn way more than expected from the obituary section. Please come to the podcast where bananas interact with ammonia, spent rods and dinner.2015 SNL Skit2017 SNL SkitMidnight in ChernobylMolly's Now but Wow! - Then The War by Carl PhillipsSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

7/6/2023 • 30 minutes, 23 seconds

Cheers! We've made it to episode 600! After some false starts, we grow up and party our way through the history, production and consumption of Champagne while dodging swords and boats along the way. Don't miss the moment of disgorgement!Beak of the Week : Standard-winged NightjarMatthew's Now but Wow! - Hometown Cha-Cha-Cha on NetflixSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

6/29/2023 • 49 minutes, 22 seconds

Today it's all the sprouts, all the time except we can't have any. We learn what makes these so dangerous and a childhood promise Matthew made to himself. Then, Molly introduces listeners to a new character and shares the story of a gasp worthy date before we realize that we have no standards.Indian Food Under Pressure by Ashley Singh ThomasMatthew's Now but Wow! - Why Do American Diners Have Such a Limited Palate for Textures? by Ligaya Mishan in the NYTSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

6/22/2023 • 35 minutes, 35 seconds

Today we share our memories of edibles past and internal delights before throwing Producer Abby under the bus and inventing some alternative facts. Special Guest Ivy Le takes us on a long, strange trip with a whiff of true crime as the blind lead the blind through incredible edible science experiments. We end up impressed, inspired and almost out of a job.Episode 224: The 420 EpisodeFOGO with Ivy LeIvy Le with one EPuff: Wonders of the ReefChimp EmpireRachel Belle's Your Last Meal PodcastMatthew's Now but Wow! - Spice SPCSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

6/15/2023 • 52 minutes, 59 seconds

We ruin WOTSL's day as we traverse Memory Lane River towards our geography and etymology lessons, crunching on dimpled focaccia along the way. Then, we discover Epiphany and the focus of the home before wondering where the face starts.Bon Appetit’s Shockingly Easy No-Knead FocacciaTaiwanese Bakery Sourdough Focaccia by Joy Huang of Baking with JoySea Wolf BakeryOxbow Bakerywhatsthisbird.reddit.comSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

6/8/2023 • 36 minutes, 42 seconds

Today we present Hot Topics and the wrong content warnings as we discuss these finger hats. Matthew quizzes Molly as we put multiple things on blast all before receiving a long awaited update. This episode is sponsored by FlimFlam.Virtual Corn ChipsHow Did This Get Made?The blurriest video on YouTubeEpisode 50: Toothpaste and ShampooMolly's Now but Wow! - “Fishing in the Blood,” a new poem by Donika KellySupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

6/1/2023 • 45 minutes, 12 seconds

Today we are channeling Marmee as we realize that one just isn't enough. We applaud civic efforts, second families and boards as Matthew attempts to get it together. Luckily, Guest Jamie Loftus sets us straight on The Great Hot Dog Heads vs Hot Doggers Debate before we tune into TikTok trends like the super cool hip people we are.Episode 31: Hot DogsJamie LoftusInstagram: jamiechristsuperstarTwitter: @jamieloftusHELPRaw Dog: The Naked Truth About Hot DogsThe Bechdel CastLinktreeJoey ChestnutSteve Hackman’s Brahms X. RadioheadMatthew's Now but Wow! - “The Particular Magic of Chicken, Egg, and Rice,” by Bryan Washington in the NYTWhat's this bird? RedditSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

5/25/2023 • 45 minutes, 9 seconds

Get ready for thrills of pleasure as we attempt to reduce drips and carnage to provide startling, squeezable softness. The Earl of Sandwich is not welcome and neither are heels as we discuss half sizes, thickness preferences and the lonely, last slice.Molly's Now but Wow! - Beef on NetflixSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

5/18/2023 • 28 minutes, 57 seconds

We learn nothing today as we get a belated visit from Mr Botany and complain about our thumbnails. We're dropping the Sound as we canoodle and connote with Little Nugget, Big Nugget and Zipper Skin before presenting listeners with 100 seconds of joy.Oranges by John McPheeBeak of the Week: Dark-eyed juncoMatthew's Now but Wow! - De La SoulSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

5/11/2023 • 41 minutes, 37 seconds

Be warned: today's episode is on the thin side and is 80% Matthew saying "cookies". We use coins, spackling and Famous Amos to help us get through these tiny morsels as we look for someone to blame. Listen as we grapple for content and crown a new Perfectly Engineered Food Product before things get real heavy.Episode 541: MangoesMolly's Now but Wow: Blood, oil, and the Osage Nation: The battle over headrights from Planet MoneySupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

5/4/2023 • 25 minutes, 8 seconds

This is our penis, I mean our poppy episode. We're back in person, doom scrolling and (again) on the very precipice of getting canceled as we welcome Mr Botany and grade Molly. Get out your magnifying glass as we dodge hail, corpus callosum and maw seeds to get to the bottom of what poppy seeds actually taste like.Episode 498: Sunflower SeedsMatthew's Now but Wow:おひとり様ホ テル from Maki Hirochi, author-illustrator of Is Kichijōji the Only Place to Live and Sketchy and other excellent series.Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

4/27/2023 • 35 minutes, 50 seconds

Today we're showing up in unexpected places with weird present requests as we learn (too much?) about nutmeg. We christen Matthew "The Faint of Heart" as we wonder what Mr Etymology is up to and demand abstinence from trees.Nutmeg on WikipediaNutmeg MuffinsJunketSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

4/20/2023 • 26 minutes, 20 seconds

We are Certified Professionals as we discuss the long, arduous journey on microwaveable boats from the Titanic, through the Oregon Trail to finally arrive at The PMP. After dodging milk bars, hot trucks and wet mailbags we share criminal confessions and tales of bread assaults.The Best French Bread Pizza Recipe by J. Kenji López-AltThe Hot Truck at Cornell University in Ithaca, New YorkProducer Abby's WebsiteMatthew's Now but Wow! - The Not-so-Uniform Life of Holly-Mei, by Christina MatulaThe Mandela EffectSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

4/13/2023 • 35 minutes, 7 seconds

Today we look into whether three strikes are good or bad as we go brain jogging for sounds. Through hisses, sighs, crackles and thwacks we learn the Sound of Danger and discover marshmallows in the forest. Matthew makes Molly cry before realizing what adulthood really is.Episode 3: MilkshakesEpisode 511: FajitasEpisode 150: Sour CreamBeak of the WeekVaried ThrushMatthew's Now But WowBetween Two Knees created by the 1491sSupport Spilled Milk Podcast!Listen to our spinoff show Dire DesiresJoin our redditMolly's SubstackMatthew's MusicProducer Abby's Website

4/6/2023 • 39 minutes, 55 seconds

Hey there Salmon Cakes! Today our snobbery entitles us to forgo Wikipedia and declare that we are a serious outfit. We promote spouse and recipe swaps, learn what the deadliest catch really is and visit Matthew's vivid imagination. We hope this leaves listeners with an aftershow afterglow.Julia Turshen’s recipe from Simply JuliaCook’s Illustrated recipeRandom Number Generator Horror Podcast No.9Recipe: Sweet and Spicy Pepper StewBeak of the WeekThe Eastern Great Egret, daisagi in JapaneseWhat’cha Snacking?Matthew: Kit Kat Mugi no Megumi no Zenryūfun BiskettoSupport Spilled Milk Podcast!Listen to our spinoff show Dire DesiresJoin our redditMolly's SubstackMatthew's MusicProducer Abby's Website

3/30/2023 • 42 minutes, 20 seconds

Today opposites attract as we mess up lyrics and trade recipes with Kaitlin and Sarah Leung of The Woks of Life. We discuss nests vs cakes as well as frying approaches as we avoid too much sauce and discover the importance of arm length. Warning: contains excessive snackingThe Woks of LifeWebsiteCookbookInstagramYoutubeShredded Pork Pan-fried NoodlesSimple Spicy Pan-fried NoodlesGastro Obscura articleMolly's Whatcha SnackinSupport Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

3/23/2023 • 37 minutes, 11 seconds

Today we check our porch and window sills for Meal Train Meals because we are people who need people. This episode is a roller coaster as we look for friends, put people on blast and save lives. Things get spiritual as we learn how a meal train is like Grindr and showcase some hidden talents.Meal Train WebsiteEd Fretwell SoupFuchsia Dunlop's Sichuanese Chopped Celery with BeefGinger Pork Meatballs in Coconut BrothI Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes: A CookbookThe Kawasemi or Common KingfisherMatthew's Now but Wow! - Shalom - “Happenstance” and “Soccer Mommy”Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

3/16/2023 • 46 minutes

This time, Molly can't have any. Matthew is living his best life in Japan and spends the entire episode sharing his favorite new Tokyo finds while Molly tries (and fails) to act excited for him. We try to define the undefinable as we encounter Hot Milk Machines, the latest trends, seasonal specials and vague understandings. How do you like our new slogan?MUJIMachi CafeMisDo / Mr DonutHina Matsuri - Doll FestivalMusashino Place LibraryNogata Gyoza"Can't Go Home Until You're Done!"Support Spilled Milk Podcast!Molly's SubstackMatthew's Single : CornerstonesListen to our spinoff show Dire DesiresJoin our reddit

3/9/2023 • 47 minutes, 32 seconds

Today we reveal our aches, our pains and our skincare regimens before chatting with Pailin Chongchitnant about the concept of salad and Mama's noodles. Finally, we cope with food (and foot) related injuries with rage screams, moral quandaries and humble brags.CW: Deceased Animal MentionEpisode 479: Fish Sauce with Pailin ChongchitnantEpisode 48: Thai Salads 1Episode 456: Pad Thai with Pailin ChongchitnantPailin ChongchitnantSabai : 100 Simple Thai Recipes for Any Day of the WeekInstagramWebsite - Hot Thai KitchenYouTube ChannelMatthew's Now But Wow - How Kyoto Breaks Your Heart, by Florentyna Leow, aka Listener FloryTimothee Chalamet "Tiny Horses" SNL SkitSupport Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

3/2/2023 • 37 minutes, 48 seconds

Join us on The Way Back Machine as we revisit that joyous time, May 2020. This subscriber only BONUS episode is now released for all to hear and is all about our past (and present? and future?) fears. We fan the nighttime flames as we discuss crazy, sexy fears, missed opportunities and the root of dental terror. We cower before crushes, aliens and Fort Lauderdale only to realize how sappy being scared makes us.The Day After (movie)Amazing Stories (tv show)Child's Play (movie)Hidden Jukebox PodcastThe Fixed Stars by Molly WizenbergSupport Spilled Milk Podcast! to listen to ALL these bonus episodes!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

2/23/2023 • 48 minutes, 21 seconds

Today we chat mini-breaks and hollow logs as we attempt to avoid glaze squishing and duch*esses. After glistens of lightning, corncob pipes and a healthy dose of humble bragging, Matthew introduces his new podcast (and a surprise!) as Molly writes the new song of summer.NugateauLe Fournil BakeryLe PanierRosellini'sMolly's WorkshopsEpisode 472: CustardEpisode 39: Meat SticksSerious Eats ArticleMatthew's single - CornerstonesMolly's Now but Wow! - Hurting Kind by Ada Limón + A Conversation With Ada Limón, in Six Poems The Ezra Klein ShowSupport Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

2/16/2023 • 41 minutes, 6 seconds

Is this frozen yogurt? Is this soft cream? Is this our first rodeo? We hope a definition falls out as we confront magic machines, shattered fingers and Celsius Fire in our quest for dependable soft foods. Special Guest John Tsung assists our globetrotting goal before our Crystal Nemesis can strike again.John Tsung's 13 Swirly Soft Serves in NYCJohn Tsung's 13 Top Jewish Bakeries in NYCEmpire Postcards by John TsungJohn Tsung InstagramSpice WaalaMilk DrunkPastry ProjectMatcha Man soft serve and taiyakiIndigo Cow in Wallingford - Hokkaido-style soft creamNana’s Green TeaSeed and MillMcDonald's Ice Cream Machine ArticleMcBroken.comMatthew's Now but Wow! -Initial D, by Shuichi ShigenoSupport Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

2/9/2023 • 45 minutes, 5 seconds

Today we provide blueprints to our kitchens and reveal our most prized possessions as we channel The Hamburglar. Everything is fine (and surprisingly disorienting) as we share what's on the counter, what's tucked away and when we do (and don't) look out the window.Smitten Kitchen Decadent Hot Chocolate MixMolly's Now but Wow! - Death of an Artist podcastSupport Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

2/2/2023 • 42 minutes, 40 seconds

We enter the long, cold season with too much metal talk, pirate carolers and some Burgundy beef. Thanks to Producer Abby's extreme editing skills, we learn about the un-apeeling nature of having a human body, brother roasts and The Whole Franco and not about Molly's opinion of Taylor Swift.Episode 379: MSGEpisode 556: Bistro NightBoeuf BourguignonWild Salmon Seafood MarketMatthew's Now but Wow! - “Kill Bill” by SZAMatthew's Single - CornerstonesSupport Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

1/26/2023 • 39 minutes, 9 seconds

Today we encounter sus birds and new nicknames as we chat about the life saving konbini. Listen as we jingle a jingle, chat with a real musician and and learn more than we wanted to about supply chains. Matthew and Molly tease upcoming adventures, a new island and their predictions for tin trends in 2023.Google Map spot where Matthew and December ateDre Babinski aka Steady HolidaySteady Holiday InstagramSteady Holiday Tiny Desk ConcertSupport Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

1/19/2023 • 51 minutes, 46 seconds

This episode is unique in that we just made it up and are going for it. Join us in the buffet of the mind as we sip on hot coffee (until it gets cold) and wonder "What is a metaphor?" and "Who is a hot snack?". We discuss Pet Steves, ear smells and carnal acrobatics before saying "Yum" to the non-gaunt and haunted Tom Hanks.Hot ToddyHot Fudge RecipeSTIR-FRIED MINCED BEEF WITH CHILES AND BASILEpisode 4: Romantic FoodEpisode 160: Cheap BeerMatthew's Now but Wow - Spellling, “Boys at School” live on KEXPJakob DylanSupport Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

1/12/2023 • 46 minutes, 10 seconds

We're rusty at this recording thing, but it us. We're recounting hit internet memes and wonder what is a time as we tackle the topic of F cubed. We visit the Bedroom Neighborhood which is located just East of Western and provides frosty flavors, speeding tickets and exercise tips.Whatcha Snackin?Matthew: Peek Freans Pirate CookiesMolly: Theo's Milk ChocolateMolly's Now but Wow - Carl Phillips, My Trade Is MysteryMolly's In-person writing workshopsSupport Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

1/5/2023 • 45 minutes, 49 seconds

Today, Matthew is in Calgary while Molly delivers a thesis on Figs as they dodge experts, wasps and grocer's itch. We play hard to get as we attempt to deliver injections of knowledge before inventing a new game and identifying the works of Gustav Klimt.Matthew's Now but Wow! - The Weekly Grief, a Substack newsletter by Thu-Huong HaWater Serpents IISupport Spilled Milk Podcast!Listen to our spinoff show Dire DesiresJoin our reddit

12/29/2022 • 56 minutes, 41 seconds

Merry Oat Milk Day! Today we confront crusty carpets, non-human milks and workshop some co*cktail ideas as we attempt to stay on topic for more than 2 consecutive minutes. We learn about Aunt Millicent's footwear and wonder what groats are and if chicken have nipples.Episode 35: Scary Food IIEpisode 19: Scary FoodEpisode 150: Sour CreamEpisode 208: Alternative MilksTan Tan Ramen from Woks of LifeMolly's Now but Wow! - Book ExploderSupport Spilled Milk Podcast!Listen to our spinoff show Dire DesiresJoin our reddit

12/22/2022 • 34 minutes, 4 seconds

Get ready for some greasy entertainment. We begin with a disclaimer and a chance to experience Memory Lane in real time before chunking out and re-christening ourselves. We discover some silver linings to 2020 before Molly forgets information she should have remembered. Oh Crumbdigger!RockRecipes Rolls RecipeDriving Tour Philadelphia's Passyunk Square HoodTarget GranolaLaura Bush’s Cowboy CookiesMatthew's Now but Wow! - I Guess I Live Here Now, Claire AhnSupport Spilled Milk Podcast!Listen to our spinoff show Dire DesiresJoin our reddit

12/15/2022 • 39 minutes, 22 seconds

Today we bring the drama right away as Molly accuses Matthew of an unforgivable crime. We attempt to remember our memory as we trawl for redundant desserts and encounter unexpected consequences as we swim against a current of knowledge.Molly's Now but Wow! - Kiese Laymon and Tressie McMillan Cottom on The Ezra Klein Show, November 9, 2021. “Two Acclaimed Writers on the Art of Revising Your Life.”100 Cookies by Sarah KeifferSupport Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

12/8/2022 • 33 minutes, 15 seconds

Today we are current on our vaccines and ready for some fiery (or not) rants. It is peak pico season as we get a visit from Mr. Botany and the Smurfs before begging for crackers. Eventually, we learn a lot, forget our ages and decide we're just here for the lollipops.Rick Bayless Roasted Tomatillo Salsa w/SerranosMATTHEW’S SPICY SAUTEED CORNMatthew's Now but Wow! - “Bad Habit” by Steve LacySupport Spilled Milk Podcast!Listen to our spinoff show Dire DesiresMolly's SubstackJoin our reddit

12/1/2022 • 43 minutes, 32 seconds

Today we are hungry for fruits and must settle for A Vague Shade of Brown. We wonder if our intelligence as been insulted as we discuss middle school tastes, stretch islands and metric fruit. Then, we rate our Endurance a 10 as we turn up the yellow flavor and look for some papyrus.How to Make Fruit Leather from Simply RecipesThe Surprising, Secret Origins of Fruit Roll-Ups By Gabriella GershensonJoray Fruit RollsMolly's Now but Wow! - Diaspora CoSupport Spilled Milk Podcast!Our new website!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

11/24/2022 • 40 minutes, 12 seconds

Field Trip! Today we partake of a disclaimer sandwich and A Big Bite. We eat a few items that are worse than average and text Toni Negroni before composing a new jingle on the spot.Oatmeal CarmelitasCara-Sel CaramelMatthew's Now but Wow! - “Riders Catch a Little Too Much Air on a Detroit Slide” by Remy Tumin in the NYTSupport Spilled Milk Podcast!Listen to our spinoff show Dire DesiresJoin our reddit

11/17/2022 • 28 minutes, 19 seconds

Today we lick flames and are cured in the smook as we discuss the eating side of smoking. We are visited by Pliny the Elder and abandoned by the whiskey people before Matthew says the least interesting thing ever and faces the consequences.Molly's Now but Wow!: Keep Calm and Cook on with Julia Turshen: Food + Romance: Jasmine Guillory

11/10/2022 • 36 minutes, 13 seconds

Today we encounter more nature than usual as we go full on cilan. We discuss genetic mutations, ethnobotany and have to explain jokes before meeting up with Mr Numerology AND Mr Etymology. We then attempt to describe the taste of this herb while dodging papyrus texts. In conclusion: more research is needed.Molly's Spring Chopped SaladMatthew's Now but Wow! - The Loophole, Naz KutubMatthew's Dressing5 tablespoons fresh lime juice1 shallot1 jalapeno, stemmed and seeded1 small garlic clove, peeled1 teaspoon sugar1/2 teaspoon ground cuminsalt1.2 cup fresh cilantro3/4 extra-virgin olive oilProcess lime juice, shallot, jalapeno, garlic, sugar, cumin and 1/2 tsp salt in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add cilantro, then oil and continue to process until smooth and emulsified about 15 seconds.

11/3/2022 • 34 minutes, 51 seconds

Today we tackle pronunciation woes, vampires and sex packets to bring you our thoughts on Gnocchi. We go beyond Italy to discuss air hockey and other parlor games before jetting off on our groovy boards.Episode 486: Korean Rice Cakes / Tteok with Michelle ZaunerPasta’s Predecessor: The History of Gnocchi,Molly's Now but Wow! - Juliet Takes a Breath, by Gabby RiveraListen to our spinoff show Dire DesiresJoin our reddit

10/27/2022 • 31 minutes, 56 seconds

Today we're dressed in barrels and ready to traverse the Fertile Crescent looking for raisin reasons and Western European Spreads. This is the Ultimate Showdown (or is it?) and after chatting aplicots and thermal sources we eventually reach the untimely demise of the show.Episode 205: DateMatthew's Now but Wow! - “Fast Food in China is a Whole Other World”, reported by Yoyo Chow for Goldthread.Listen to our spinoff show Dire DesiresJoin our reddit

10/20/2022 • 45 minutes, 47 seconds

Today we're bringing you (drumroll please) The Destination! We've finally arrived and spill the tea with Special Guest Jon Gabrus about how to decide what to eat in a new location and why you can't miss Dumpy's. We discuss the delights of boring cities, what we're too old for and fire dancing before realizing that Matthew needs to get out more.Jon GabrusEaterThe Infatuation101 Places to Party Before You DieAlicia KennedyMatthew's Now but Wow! - Jobs for Girls with Artistic Flair, by June GervaisListen to our spinoff show Dire DesiresJoin our reddit

10/13/2022 • 38 minutes, 30 seconds

The day has come and we are finally tackling the terrifying topic of Hot Lettuce. We name drop way too much as we discuss greens that grow with heads, platonic bed sharing and the danger of raw leaves. Get ready for the magic of the watery crunch.Hetty McKinnon's Stir-Fried Lettuce with Crispy Garlic and Fried EggsClarissa Wei’s Hong Kong-Style Romaine Lettuce with Oyster SauceCooked Lettuce with Oyster Sauce & Garlic from The Woks of LifeDinner A Love Story NewsletterJulia Turshen's NewsletterMarian Bull's NewsletterMolly's NewsletterThis is Water by David Foster Wallace (Full Transcript and Audio)Matthew's Now but Wow! - Planet Money on best buy and use by dates, reported by Sarah GonzalezListen to our spinoff show Dire DesiresJoin our reddit

10/6/2022 • 31 minutes, 5 seconds

We're Grand Slamming today as we discuss this evanescent dish and debate hard vs floppy and the torque required for the phantom sizzle. As we lift and toss we discover the joys of going halfsies and that language is weirdHash browns from Cook’s IllustratedJohn Thorne’s Serious PigThe Untold Truth Of Home FriesWe did do an Avocado Episode: Episode 433: AvocadosMolly's Now but Wow! - “Cheetos Flamin’ Hots Made Me Who I Am,” by Summer Kim LeeListen to our spinoff show Dire DesiresJoin our reddit

9/29/2022 • 35 minutes, 27 seconds

Rated NFX. This episode is kid-tested, Judy Amster approved. Temper your lust and your grains as we Jockey for Your Love discussing sexy mascots, drainage channels and masturbation malady cures (citation needed). We ask "Will it Flake?" as we warn against winking at your grocers and inflation.Tori Amos "Cornflake Girl"Hidden Jukebox PodcastFunny jungle land moving pictures bookletHow corn flakes are made: YouTube video from Discovery UKMatthew's Now but Wow! - Phoenix Wright: Ace Attorney Trilogy (video game)Listen to our spinoff show Dire DesiresJoin our reddit

9/22/2022 • 38 minutes, 56 seconds

Today we are going wild from the bottom bunk and bringing you the visionary, the revolutionary, the very mood specific Lightning Round 2022 edition! As we're gifted topics from Producer Abby, we demand gravy, morbid toys and sandwiches of love. After surviving jingles, premium delicacies and illegal foods we finally decide that things are fine. They are just fine.Support Spilled Milk Podcast!Levels of Support for Spilled Milk PodcastLittle Limbertwig - $5/monthMagnum Bonum Sustaining Member - $10/monthGlycine Max Supermember - $20/month

9/15/2022 • 50 minutes, 6 seconds

Today we turn on the Lamb Signal as we celebrate Pie Day and Valentine's Day all at once. With the help of cool moms, Tinder and good vibes we learn about wetter meat components and pizzles before ending with some weird songs we made up.Cook's Illustrated Shepherd's PiePie Bird Bakeshop Pie ClubMolly's Now but Wow! - Yasmin Williams

9/8/2022 • 28 minutes, 49 seconds

Today we attempt to be lovably harmless while amending our bylaws and revisiting an old topic. We meet Hot Meal Matthew and Chompy Greta as we yank on the chili tube and learn the official drink of the mile high club.Episode 91: Airplane FoodMatthew's Now but Wow! - Hollie Cook, Happy Hour

9/1/2022 • 45 minutes, 31 seconds

Today we discuss the newest Named Night: Bistro Night! We chat about molding fancy people, sad birthday realizations and unwelcome third hosts as we devour these menus with gusto. We propose that Bistro Night is a state of mind and can be planned or accidental so have at it!TranscriptBistro Night Menus!Yukon Gold Gruyère GaletteWhitings WritingsThe Art of the Tart by Tamasin Day-LewisBistro Cooking by Patricia WellsParisian Home Cooking by Michael RobertsBistro Cooking at Home by Gordon HamersleyBouchon by Thomas KellerRebekah PepplerMatthew's Now but Wow! - King Stingray

8/25/2022 • 42 minutes, 42 seconds

Today we finally leave the kid's table in the basem*nt, put on our formal wear and discuss the very grown up idea of cooking with wine. We're feeling quite French as we discuss dishes with names, the best way to butter and Moosey.TranscriptHashed Brussels Sprouts with Poppy Seeds and LemonBeef BourguignonRuffa*ge by Abra BerensMolly's Now but Wow! - Do the Work!: An Antiracist Activity Book, by W. Kamau Bell and Kate Schatz:

8/18/2022 • 38 minutes, 20 seconds

Today we are large and memorable as we channel chatbots and eat our way through some Distinctive Wide Bags of cookies. Through the roller coaster of hiring and firing we eventually realize the perils of barns before becoming completely spritzed out.TranscriptUltimate Pound Cakes by Phyllis Hoffman DePianoMatthew's Now but Wow! - Cook Korean! by Robin Ha

8/11/2022 • 42 minutes, 57 seconds

We have a bad feeling about this as we dive into the highly colonial history of Jack Cheese. We attempt to solve The Mystery of the Monterey Process as we enter the summer of jack and witness the contradictions outside our window.TranscriptThe Tragic Way Monterey Jack Cheese Got Its Name from Food & WineMolly's Now but Wow! - Pachinko, on Apple TVListen to our spinoff show Dire DesiresJoin our reddit

8/4/2022 • 28 minutes, 34 seconds

Listen as we take a dive down memory lane to find the Blenderman and try to avoid death by smoothie. This is a Tale of Blades and Bananas as we encounter industrialists, barons, and soda jerks while attempting brazenly erotic wand techniques. Thanks to all our LILYs out there!TranscriptBreakfast, Lunch, Tea: The Many Little Meals of Rose BakeryPlease note that we have done a parsley episodeMatthew's Now but Wow! -Asian Salad article from Consumer Report by Perry SantanachoteListen to our spinoff show Dire DesiresJoin our reddit

7/28/2022 • 38 minutes, 5 seconds

Today we celebrate abundance and balance as we traverse paths paved with prosciutto armed with sabers, lasers and chastity. Between moans and groans, Molly discovers a hard truth about Matthew before deciding that we're gonna need a bigger platter.TranscriptMolly's Now but Wow! - Essential Labor: Mothering as Social Change, by Angela GarbesListen to our spinoff show Dire DesiresJoin our reddit

7/21/2022 • 33 minutes, 36 seconds

This episode is full of gross exaggerations, dizzying arrays and many stupifications as we chat about the eating and drinking experience of boba. We traverse the peeks and hills of the early espresso era as we discuss bathing in boba, open mic dreams and moving up to a size Small. Shaken, not sealed.TranscriptThe article in the Taipei Times by Edward JonesMatthew's Now but Wow: Now but Wow! - Friend of the show(?!) Japanese Breakfast on SNLListen to our spinoff show Dire DesiresJoin our reddit

7/14/2022 • 35 minutes, 54 seconds

Today we break the fabric of the multiverse as we attempt true shred with one of these perfectly engineered utensils. We get raspy and up close with shower drains and dirty beds before ending up with chips of cheese.TranscriptMolly's Now but Wow! - The Sentence, by Louise ErdrichCuisipro

7/7/2022 • 44 minutes, 37 seconds

Today we conquer a panoply of topics as we taste Cup Noodles: armor, lad culture, corporate jargon, blowing agents and the fearsome Mild Aroma. We discover some nice ways to die and our status as spicy lovers is cemented. Rated NSFJTranscriptCup Noodle MuseumWhat we tried:Nissin Cup Noodles ChickenPaldo Gomtang Beef & VegetableNissin Cup Noodles CurryNongshim Shin BlackNongshim Neoguri Spicy SeafoodPaldo Teumsae Stir-Fried Ramen SpicyMatthew's Now but Wow! - Chihiro’s newsletter on Substack

6/30/2022 • 51 minutes, 35 seconds

Today we learn lots about Japanese Curry, retort pouches and what sailors eat. As we brave water stew and precise measurements, Molly sets the scene before we attempt to discover how WOTSL feels about torque.TranscriptS&B CurryThe article in the Japan Times by Makikoh ItohMolly's Now but Wow!Partners Podcast Episode with Roxanne Gay and Debbie MillmanStill Processing Episode "Skip Intro"Design Matters Podcast

6/23/2022 • 37 minutes, 38 seconds

Welcome to the Season of Steam where we are dangerous but alluring while revealing our favorite grocery store lunchables. While chatting soup cauldrons, Krusty Krumbs and the membrane industry Matthew gets more excited than ever before while Molly confesses her true feelings about Town & Country.TranscriptMatthew's Now but Wow! - Say Sue Me, The Last Thing Left

6/16/2022 • 40 minutes, 54 seconds

Today the beach is in our mouths as we discover the worst part of being a human and demand a mouth makeover and a suggestion box. We learn how to tell when you are a real grown up before meeting General Extreme and that guy. Not a Candy.TranscriptListen to our spinoff show Dire DesiresJoin our redditMolly's Now but Wow! - Last Night at the Telegraph Club, by Malinda Lo

6/9/2022 • 29 minutes, 25 seconds

Another day another centrifuge. Today we wonder whether Salad Spinners are essential, where all the cranks went and why a STOP button is necessary. We perform a very scientific experiment complete with wash and dry cycles and encourage callers to help us understand What Have We Done.TranscriptListen to our spinoff show Dire DesiresJoin our redditMatthew's Now but Wow! - Soul Glo, Diaspora Problems

6/2/2022 • 41 minutes, 44 seconds

Today we narrowly avoid falling into Dire Desires territory as we attempt to give thighs the appreciation they deserve. Then, we confess our history of marination in college while debating the merits of breast bites, bush legs and thigh domes. Words, words, words.TranscriptPressure Cooker Chipotle-Honey Chicken TacosConveyor Belt ChickenButadon recipeA 2011 article from Slate about white meat vs dark meatMolly's Now but Wow! - Ocean Vuong, Time Is a Mother

5/26/2022 • 36 minutes, 9 seconds

Today we traverse a long and winding Memory Lane as we discover forgotten treasures inside the pages of beloved yet underrated cookbooks. Molly learns her magical legacy and we narrowly escape murder by lasagna. Non, Non et Non!TranscriptBooks MentionedPasta Presto by Norman KolpasStill Life with Menu by Mollie KatzenCucina Simpatica by Johanne Killeen and George Germon (1991)The Campagna Table by Mark Strausman (1999)The Dim Sum Dumpling Book by Eileen Yin-Fei Lo (1995)Chinese Home Cooking by Helen Chen (1996)50 Chowders by Jasper White (2000)Izakaya: The Japanese Pub Cookbook by Mark Robinson(2008)Fresh from the Farmers’ Market by Janet Fletcher (1997)Parisian Home Cooking by Michael Roberts (1999)Paris Sweets by Dorie Greenspan (2002)Southern Cakes by Nancie McDermott (2007)Repertoire by Jessica Battilana (2018)Samin Nosrat's LasagnaMatthew's Now but Wow! - “I got lost in Tokyo Station and found the perfect comfort food,” by Bryan Washington, in the New York Times

5/19/2022 • 49 minutes, 24 seconds

Today we're channeling our corporate selves and using dastardly means to invent business ideas that for some reason are all hat focused. We learn to check the neck for ripeness while wondering what our circumference is and why Matthew knows so much about the movie Sideways. Where are your sweet and sour buttons?TranscriptMolly's Now but Wow- “My Mustache, My Self,” by Wesley Morris

5/12/2022 • 49 minutes, 14 seconds

Today we're at the corner of High Street and Memory Lane asking "What the hell is a Top Chip!?" We talk chip luring, tongue scouring and hurdle foods with Special Guest Ese Atawo before almost getting kicked off our own show. We learn how chips are like boyfriends, how Matthew is like a guinea pig and then finally reveal the results of a listener poll. LAYS! LOWER YOUR PRICES!TranscriptEse AtawoLil cl*tty (aka Ese Atawo)Matthew's Now but Wow! - The Legend of Auntie Po, by Shing Yin Kor

5/5/2022 • 48 minutes, 43 seconds

You ask and we deliver. We're finally revealing our favorite Trader Joe's items, awakenings and research concerns. Listen as we chew constantly, mourn discontinued items and discover what is located to the right of the bacon.TranscriptTrader Joe'sMolly's Now but Wow! - Lucille Clifton’s “Blessing the Boats”

4/28/2022 • 28 minutes, 37 seconds

Join us at The Waning of The Day as we experience shivers of french press fear while sharing the infinitesimal details of our morning beverage habits. We divulge first date stories, anniversary gift ideas and reveal Matthew's alter ego before concluding that stains are the evidence of love.TranscriptProducer Abby's new podcast: Everything CookbooksWhere Matthew buys his teaMolly's sweater that she knit!Matthew's Now but Wow! - Japanese Noodles Udon Soba Osaka Nara on YouTube

4/21/2022 • 48 minutes, 25 seconds

Today we wish we were at the beach as we try to remember how to record an episode and what beer we drank as kids. Listen for the aftertaste while we get super sciencey and chat about bad dads, 25 year edging and the secret to a happy marriage. It's not what you'd think.TranscriptGrüviMolly's Now but Wow: The One Recipe podcast

4/14/2022 • 45 minutes, 10 seconds

Today we're popping p's and dropping h's as we curl up with a mug of morning beverage to discuss Molly's crazy college days, tea cults and death juice all in our signature interminable drone. We go a bridge too far on a long, winding Memory Lane and eventually end up in a completely different show.TranscriptCafé de la Mosquée de ParisHarbor HerbalistKorean toasted rice teaEpisode 322: Chamomile TeaMatthew's Now but Wow! - Hrishikesh Hirway: Accept Cookies NewsletterMolly's Newsletter - I’ve Got a Feeling

4/7/2022 • 49 minutes, 49 seconds

Welcome to Moron Time which is full of trickling explosions, bottled tornados and chunky stuff. Matthew's handyman skills are called into question as Special Guest J. Kenji López-Alt leads another taste testing and we learn the best part of baby showers.TranscriptExtensive Eater piece from mid-2020Lao Gan MaFly By JingKariKari Chili CrispHomemade Spicy Chili Crisp RecipeJ. Kenji López-AltWebsiteThe Wok: Recipes and TechniqueYoutubeSichuan Chile Crisp Sundae With Peanut StreuselMatthew's Now but Wow! : While I Was Away, by Waka T. Brown

3/31/2022 • 43 minutes, 49 seconds

Listen as Matthew ostentatiously enjoys a mimosa alone in his closet as Molly watches and they recount Events that Happen in the Morning. We get the bubbles out of the way as we royally confuse our royals, learn about Matthew's adventures in tooth modeling and finally reveal our favorite ratios.TranscriptLying for Money by Dan DaviesLove and Lemon's MimosaJenny Rosenstrach's crispy broccoli with sweet chile glaze and gingerWhat's the Difference?: Recreational Culinary Reference for the Curious and Confused by Brette WarshawMolly's Now but Wow! - “A Letter to My Mother that She Will Never Read,” from the New Yorker, May 2017 by Ocean Vuong

3/24/2022 • 33 minutes, 34 seconds

Today we're feeling deeply savory as we attempt to discover the ingredients of various sauces before Matthew forgets who Molly is. We do a blind taste test with Special Guest J. Kenji López-Alt and get things as wrong as possible. Don't waste the paste!TranscriptCooked lettuce with garlic oyster sauceSpringfield Style ChickenJ. Kenji López-AltWebsiteThe Wok: Recipes and TechniqueYoutubeMolly's Now but Wow! - The Swimmers, by Julie Otsuka

3/17/2022 • 49 minutes, 10 seconds

Welcome to Spilled Matthew where you have to go through the funk to get to the feast. We're fizzing up our nostrils and romping through the whiffs in an attempt to identify a polarity and adequately describe the bouquet of a hamburger. Oh Mackerel!TranscriptDo You Have A Working Exhaust Fan in Your Kitchen? surveySeason to Taste by Molly BirnbaumMolly's Now but Wow! - The Secret Lives of Church Ladies, by Deesha Philyaw

3/10/2022 • 44 minutes, 28 seconds

Today we wonder if storks deliver baby romaine and if we are ladies who lunch. We're tossed in a teapot as we get punk'd and go down gossip column rabbit holes before The Return of Mrs Cubbison. Finally, M & M both invoke outrage with their opinions and abysmal movie knowledge.TranscriptIna Garten’s dressing recipeKenji Lopez Alt’s recipe on Serious EatsMatthew's Now but Wow! - Silent Parade, Keigo Higashino

3/3/2022 • 52 minutes, 55 seconds

Today Molly's inner Italian returns as we discover things that are vastly different and very similar. We are too simple to be good so we enlist the help of special guest Kristina Gill to lead us along the path of Roman pasta and we learn about shepherds, hot water soaks and how not to eat a fortune cookie.TranscriptTrattoria's menuMolly's cute 2005 blog postRepertoire by Jessica BattlinaTasting Rome by Kristina Gill and Katie ParlaKristina Gill's Instagram highlightCesare al CasalettoBonci PizzariumMatthew's Now but Wow! : Coq au Vin and the rest of the Nanette Hayes series by Charlotte Carter

2/24/2022 • 59 minutes, 11 seconds

When its cold, Matthew gets weird. Today we are like snowballs and the Beatles as we discuss what we keep in our freezer while learning about fire safety and door to door meat salesmen. We also promote the power of ground beef while lamenting stalled ice cube tray technology as we eventually become too hot to handle.TranscriptIrving and Muktuk:Two Bad BearsSpilled Mail mentionsAnthony Bourdain’s A Cook’s TourDiary of a Tokyo Teen by Christine MarBaye McNeil’s Hi! My Name is Loco and I Am a RacistFrench Milk by Lucy KnisleyWaverley Root’s The Food of ItalyLuisa Weiss’s Classic German BakingNigel Slater’s The Kitchen DiariesJenny Erpenbeck’s Not a NovelM. F. K. Fisher, of course!Call Me By Your NameMolly's Now but Wow! : Stories of Your Life and Others by Ted Chiang

2/17/2022 • 42 minutes, 23 seconds

Let's start by starting. To start we discuss the mouth warming dominant sensation that is chili oil which wearing our fancy cooking shoes and harvesting foot juice. Special Guest Bryant Terry helps us out of The Danger Zone and shares some behind the scenes info about his new book and then we end the episode with milk chunks and carbonized pork so you're welcome.TranscriptMala MarketBlack Food by Bryant TerryBryant Terry websiteSpiral GardensBlack Food Spotify PlaylistWontons in chili oil - Hsiao-Ching’s recipe in Chinese Soul FoodMatthew's Now but Wow! - How Moon Fuentez Fell in Love with the Universe, by Raquel Vasquez Gilliland

2/10/2022 • 51 minutes, 27 seconds

Welcome to our Morning Stretch-a-long where we dip noodles, sip restorative broths and investigate The Mystery of the 5th Burner as we break things up with bench scrapers and avoid undermining democracy. Tagged MAU (Maybe Actually Useful)TranscriptJust One Cookbook's TsukemenMatthew's Now but Wow! - I’ll Be the One, Lyla LeeSonoko Sakai

2/3/2022 • 33 minutes, 43 seconds

This isn't our Valentine's Day episode no matter how much it may seem like it. Today we learn way too much about co*ke flavors, intellectually and practically. We discuss the flavor brown, Molly's magic act and the importance of brand loyalty. This episode gets wild. Wild Cherry that is.co*ke Freestyle Flavor combination chartI Tried 60 Weird Coca Cola Flavors From Around the World at the co*ke Museum in AtlantaListen to our spin-off show Dire DesiresMolly's Now but Wow! Be Holding, by Ross Gay

1/27/2022 • 42 minutes, 52 seconds

Today we're going The Full Kafka, bursting on to scene and stage to discuss stem length, head size and dense cores. We diagnose Grill Burnout as we basically just do a vegetable themed call and response type thing.NYT article about Barbara KafkaMelissa Clark Roasted Broccoli with ShrimpOven Roasted Canned TomatoesMolly's Now but Wow! - ACE, by Angela Chen

1/20/2022 • 35 minutes, 44 seconds

Today we attempt to define "snack" and our relationship as nostalgia carries us away to The House of Lingering Smells. We learn Italian geography while praising goldfish, midnight munchies and sninks before Molly gets judgy and Matthew provides a very important update.Matthew's Now but Wow! - Record of a Night Too Brief, Hiromi Kawakami

1/13/2022 • 44 minutes, 56 seconds

Happy New Year! 2022 is our year, we feel it! Today we're standing on the shoulders of giants to learn that anchovies make everything better as we discuss Dashi. Then, we pitch The Baker's Dozen Strategy while trying on way too many hats. This episode contains savory undertones.Just One Cookbook Dashi recipeDashi's triedHomemade dashi made from Hokkaidō Minami-kayabe kombuKin no Katsuodashi packetsAjinomoto Hondashi granulesMatthew's Now but Wow! - XOXO by Axie Oh“Save the World” by Matthew Amster-BurtonProducer Abby's Website for podcast and fiction editing!

1/6/2022 • 41 minutes, 57 seconds

Today we pitch a new movie and a new Spice Girl as we wonder how someone figured out that cinnamon sticks are a thing. While praising mullet dresses we learn who fills Matthew's stocking and how the Oxford Dictionary defines a mug of hot beverage. Is Cider Chat the new Chili Chat!?Mulled WineMatthew's Now but Wow! - Dank Moms podcast

12/30/2021 • 45 minutes, 49 seconds

Harry and David here, coming to you from deep in the past. We try to keep things from going pear shaped as we discuss gentle pleasures, buying the farm and get way too sciencey before visiting the door to hell.Molly's fresh ginger cake with caramelized pearsMolly's Art of Eating ArticlePear ClafoutisMolly's Now but Wow! - Made with Lau, YouTube channel and website

12/23/2021 • 55 minutes, 9 seconds

Welcome to Spilled Molly, where things get off to an illicit start and Matthew feels left out. Today we are discussing Adobo with Romeo Roque-Nido and discover that this Filipino stew is more than the sum of its parts, just like us!The Filipino Instant Pot CookbookKorean Instant Pot CookbookMolly's Now but Wow! - Celebrate Your Body, by Sonya Renee Taylor

12/16/2021 • 34 minutes, 32 seconds

Today M & M are a bit confused about what day it is, but no one cares. As they discuss marketing failures, doublets and armored seeds while plundering for plums, things eventually get out of hand when too many relatives show up.Ayako & Family JamsDonate to Spilled MilkSeattle Times plum article by Rebekah DennAlmondy Plum Cake from Snacking CakesMolly's Italian Plum JamFood in JarsMatthew's Now but Wow! : Version Zero by David YoonEd Fretwell SoupWinter Squash SoupSoup of the Bakony Outlaws

12/9/2021 • 38 minutes, 30 seconds

Today we are separate together because Matthew is in the closet. Listen as we watch commercials, meet the Fruit Pie the Magician and encounter slippers of slurry before Guest Cheryl Day helps us back on track. Beware of Krampus!Hostess fruit pie commercialCheryl Day’s Treasury of Southern BakingJanie Q ProvisionsMatthew's Now but Wow! - Audio Karate, Malo

12/2/2021 • 41 minutes, 27 seconds

Today we are tackling that classic Thanksgiving side dish, Boxed Soup. We discover can problems, bulging pouches and Molly's Tetra Pak obsession before encountering some major gravy outrage. Can the show survive this!?Aseptic ProcessingMolly's Now but Wow: Diaspora Co Spices

11/25/2021 • 28 minutes, 20 seconds

Today we learn that we are more than the sum of our parts, like Omurice. As we discover how much personal growth Matthew is capable of, special guest Bryan Washington shares his love of Japanese food, cooking style and much more. Finally, Molly channels her inner butch and reveals some anachronistic tendencies.Memorial by Bryan WashingtonThe Japanese Fried Rice Omelette that Rewired my Brain by Bryan Washington (recipe here)Just One Cookbook websiteEveryday Korean cookbookBlack Food cookbookMaangchiBryan Washington's Instagram and WebsiteMolly's Now but Wow! - The VS Podcast and in particular this episode

11/18/2021 • 43 minutes, 12 seconds

Today Molly sits on a throne of lies as we attempt to learn what and why American Cheese is. Through cheese holes, disaster stacks and dairy essence we decide to just focus on the creaminess.What Is American Cheese, Anyway? by J. Kenji López-AltWho Made That Kraft Single? by Charles WilsonMatthew's Now but Wow! - 20th Century BoysBear Paw TofuFrancis Lam's Gourmet Eggplant recipeFish fragrant eggplant slices

11/11/2021 • 35 minutes, 6 seconds

Another day, another vacation in our mouths. Today we welcome special guest Sutanya Dacres to awaken our appetites and tell us all about this French first dinner. We plan our getaway to the Côte d'Azur as we attempt to avoid the sin of eating too much.Aperitif and A Table by Rebekah PepplerSutanya Dacres "Dinner for One" podcastPretty Good Number One Comic

11/4/2021 • 48 minutes, 1 second

Today we're taking you to court! Food Court! We're staying home from school as we discuss this phenomena that is neither museum nor cafeteria nor mall before getting into The Great Fountain Soda Debate and learning about WOTSL's potential secret life.Matthew's NbW! - 'Rumors' by Lizzo, Cardi B

10/28/2021 • 40 minutes, 46 seconds

Today we're a couple of dillweeds practicing our pincer grip technique while planning a trip to the Yucatán with a quick stop in the underworld. We discuss chunky things around the world and prank calls while trying hard not to ostracize our families.Molly's Now but Wow! The Slowdown podcast (new host on 9/21/21)

10/21/2021 • 29 minutes, 11 seconds

Today we are hot and noisy with some assembly required. We discover a new Chaucer Tale, The Hands of Lowly Worm, as we await the sounds of winter and learn what happens if you say "hanger, flap and flank" three times fast.Fajita HistoryFajitagateSerious Eats Steak FajitasPEFP update from Listener LucasMatthew's Now but Wow! : King’s Disease II

10/14/2021 • 40 minutes, 39 seconds

This week we encounter HOTPOTS, pirates and Winston Churchill to learn more about the good companions. After discovering Charles Dickens' secret skill, we move on to rude dentists and Molly's gold medal dreams while hoping to be reunited one day with the fish with a chip cane.Proper Fish (formerly Nosh)Pacific InnSeattle Fish Company

10/7/2021 • 44 minutes, 13 seconds

Today we're sitting on streets and are full of hot dogs. As we traverse a well worn Memory Lane, we invent our own Fantasy Target and debate Gochujang Hotness Levels. Note: keep your cats away from Molly.History of Gochujang4 New Ways to Enjoy Gochujang by Aaron and ClaireArsenic and Adobo by Mia ManansalaCook Korean! by Robin Ha

9/30/2021 • 24 minutes, 25 seconds

Today we hop on the relish train so keep an ear out for squirrel hopping and other nature sounds. We provide dubious entertainment recommendations and then try to enhance a staple by spreading the gospel of relish and add-on spouses.The Roosevelts: An Intimate HistoryDerry GirlsMeasuring Up by Lily LaMotte

9/23/2021 • 29 minutes, 38 seconds

Today is a cheat day so we're playing the part of Judge Fudge as we partake in hot toppings and cold ice cream. We alienate everyone as we learn about fudgy contraceptive techniques, burning shoeboxes and attempt to blow your problems away. Be sure to visit spilledmilkpodcast.com/donate because we are a smart show for smart people.Episode 28: FudgePledge Drive!Hot Fudge Sauce II, by Erin NesbitNancy Baggett’s recipeRee Drummond’s recipeBryan Washington’s recent New Yorker piece, “The Thing About hom*ophobia

9/16/2021 • 44 minutes, 57 seconds

Welcome to Fear and Prejudice, where we discuss English Brown Sauce and Matthew makes Molly cry but they eventually work it out. We throw up some ideas about marginalized sauces that taste like cabinets and wonder if we are all 40+ people.The Duke Who Didn't by Courtney MilanWhy Doesn't Anyone Use Steak Sauce Anymore? by Dan GentileAll Fantasy Everything with Roxane Gay

9/9/2021 • 35 minutes, 41 seconds

Today we wonder what to do with Apricots while debating generational sexcapades, the invention of dried pineapple, and when exactly were the ancient times. We get down and dirty with some fertile crescent situations and lots of geography and etymology. Probably too much. Rated NSFJ.Lexicon Valley PodcastMolly's JamMolly's Apricot TartSamin Nosrat's Apricot-Noyaux JamIn Bibi's Kitchen by Hawa HassanIn the Company of Women edited by Grace Bonney

9/2/2021 • 48 minutes, 29 seconds

Get out your cherry pickers and chainsaws, we're talking Bay Leaves. Through caverns and taverns we encounter graduation memories and doppelgängers while we learn a lot and feel weird about it. Whose fault is this episode?Are Bay Leaves worth the Trouble?Bay Leaf, The Herb that Thinks its a SpiceThe Linda Lindas Live StreamThe Linda Lindas on Spotify

8/26/2021 • 27 minutes, 26 seconds

We're here to talk about the things you can't talk about with your parents: sex, squabbles and waffle cones. After discussions of bed post nachos, broad flat bottoms and lotion tips we eventually learn that Matthew has no chill and Molly hates bathing.How to Make Waffle Cones by Stella ParksFrankie & Jo'slibro.fmHow the Word Is Passed by Clint Smith

8/19/2021 • 38 minutes, 3 seconds

Today we are trying really hard to take slumps seriously. Listen as we play the Nope Card and discuss discreet biscuits and Caravaggio paintings before debating clumps vs slumps vs slobblers.Blueberry SlumpSimply Recipes Blueberry SlumpFrom Little Tokyo, with Love, by Sarah KuhnPenny NovelettesYou're ImmortalMontero

8/12/2021 • 27 minutes, 53 seconds

Today there are too many Brandons and not enough headphones as we discuss Cobblers and Boy Bait. As we encounter discreet lumps and loose dollops, we learn about the thorax of our lives and hope we aren't losers. Cobble Yourself.Chez Panisse Berry CobblerClassic German Baking by Luisa WeissFilthy Animals by Brandon Taylor

8/5/2021 • 37 minutes, 41 seconds

It's our 500th episode! This episode has everything: Jon Bon Jovi! Biochemistry! Carrie Underwood! Cheetahs! Baby rabbits! Predatory owls! Sex and the City! Love Island! Threesomes! Metaphors! Moms! A few mentions of food!PEFP ProductsIs Kichijoji the Only Place to Live? series by Makihirochi

7/29/2021 • 1 hour, 1 minute, 1 second

Well, we're back in studio but let's call the whole thing off. Today we wonder how to say this and why do this as we learn about funky rims and a diffusion of innovations. A warning that there is too much Ernest, lots of chewing and some bitterness inside this one.The Best Slow-Cooked Tomato Sauce Recipe on Serious EatsMemorial Drive, by Natasha Trethewey

7/22/2021 • 35 minutes, 46 seconds

Welcome to the Discomfort Zone where we are just trying to keep our hands and mouths busy to distract us from the heat dome. Today we discuss one of the top seeds and learn what David Duchovny and salad bars have in common. As we encounter colonels, grain inflation and hull confusion we become more and more overwhelmed. Send help.How to Eat Sunflower Seeds Like a Baseball PlayerMy Sphynx Cat does not recognize my dogWe Are Lady Parts on Peaco*ckProducer Abby's website

7/15/2021 • 40 minutes, 26 seconds

We're back in the studio! Today we replenish electrolytes and discuss our athletic memories as we navigate the wide world of Gatorade. Through muscles, debunkings and instant urination, we learn about Molly's history as a horse realtor before giving in to our passive thirst. No excuses!TranscriptHOW TO THROW NASTY WIFFLE BALL PITCHESSea otterOne Last Stop by Casey McQuistonSimmer Down by Sarah Smith

7/8/2021 • 43 minutes, 47 seconds

Today we celebrate the multitude of CHeeses in our fridges without any malice of forethought. We learn about Matthew's dextrous past and Molly's mozzarella ripping technique as we debate astral projection and the future of segments.Owl's LegsWE HEREBY REFUSE: Japanese American Resistance to Wartime Incarceration by Frank Abe and Tamiko Nimura, illustrated by Ross Ishikawa and Matt Sasaki

7/1/2021 • 29 minutes, 31 seconds

Today we get to the tough questions; What exactly is a snacking cake? How essential are fingers? Do painters collaborate? Join our geometry lesson as we dive into art, herpetology and yeomen and finally realize that snacking cakes are just a state of mind.Spilled Milk Live! RecordingYossy Arefi's websiteAmanda Hesser’s almond cake from Cooking for Mr. LatteSnacking Cakes by Yossy ArefiSpilled Milk Coffee Cake episodeYossy Arefi’s pumpkin bundt cake with maple-brown butter glazeButter cake with rhubarb compote from The Hedgebrook CookbookWinning Hearts and Minds Cake, and sweet potato pound cake from Southern Cakes by Nancie McDermottThe Taste of Country Cooking by Edna LewisGolden Snub-Nosed Monkey Eating BerriesSaeed Jones, How We Fight for Our LivesSaeed Jones' Twitter - @theferocity

6/24/2021 • 37 minutes, 35 seconds

Today we embrace our late adopter identities and narrowly avoid time travel shenanigans as we take a deep dive in pho with our special guest, Andrea Nguyen. Through slap echoes and overnight simmers, we debate how to get bones and the existence of electric eels. Spoilers: baby head = meatball.Stop AAPI HateThe Black and Brown Podcast CollectiveSpilled Milk Live! RecordingThe Pho Cookbook by Andrea NguyenViet World KitchenEating Viet Nam: Dispatches from a Blue Plastic Tableby Graham HollidayMediterranean Moray Eel!The All Fantasy Everything podcast

6/17/2021 • 1 hour, 30 seconds

Today we reflect on mortality and geography with bowls of onion rings. While we ponder keg stands, The Pull Out Problem and copyrighted material, Molly demands Matthew's resignation. So get ready for our new spin-off, Spilled Vamp!Onion LoafThe Food Lab's Foolproof Onion Rings RecipeScientific AmericanBoston Baroque — "The Trumpet Shall Sound" from Handel's Messiah with Dashon BurtonScottish Highland CattleJohn Denver & Plácido Domingo - Perhaps Love (1981)

6/10/2021 • 56 minutes, 27 seconds

Today we are coming to you from Toni Negroni's house! We discuss ill conceived childhood shenanigans, human show jumping and sumac-ade before learning real things from our guest, Anas Atassi. Mr. Botany also makes an appearance along with more rodent adjacent creatures than Producer Abby is comfortable with.Sumac: Recipes and Stories by Anas AtassiChuck the Prairie DogChristine Mari Patreon

6/3/2021 • 38 minutes, 2 seconds

Welcome to The Biscotti Suggestion where we encounter colorful memories, surprise cameos and completist bakers all in attempt to find out how to say this word. After wondering about The World's Fair, we finally abandon the sea and go full land shark with undertones of diesel.Transcriptblobfish-shapedChewy Gooey Crispy Crunchy by Alice Medrich Red Panda Meets With Raccoon Friend, Wanders Freely Around ZooThere's No Such Thing as an Easy Job by Kikuko Tsumura

5/27/2021 • 34 minutes, 43 seconds

Welcome to Chili Chat, the non-definitive episode where we go deep and give up talking about chili very quickly. With a bit of help from Good Times and Great Oldies, we learn Viking hairstyling tips, celebrate Jane Fonda and discover Matthew's petting preferences. CH.TranscriptWe Are Magic PodcastGood Times, Great Oldies from SpotifyChili Madness cookbookMaggi Fix Chili con Carne NPR Kitchen Sisters story - The Chili Queens of San AntonioPenzeys SpicesIf you sit on the cat island, you will be surrounded by cats in no time.Hanif Abdurraqib on On BeingObject of Sound podcast

5/20/2021 • 48 minutes, 13 seconds

Today our brains are off and we've got 3 pages of "information" to get through, or "panning for gold" as we like to call it. We declare our allegiances, tease a sequel and discover a palimpsest until eventually veering into toilet paper territory. Be very careful not to scuff your noodles on the way out.Spilled Milk Live!Simply Julia by Julia TurshenA beaver eats cabbage at its deskThe Address Book, Deirdre Mask

5/13/2021 • 46 minutes, 14 seconds

Today we meet cute and crush you with love as we extol the wisdom of Harold McGee and discover what is controlling Molly's congee consumption. Our very special guest, Hetty McKinnon "The Rogue Cook", shares her stories of jook past and encourages us to break kitchen rules.Spilled Milk Live!Congee CharacterHetty McKinnonPeddler JournalThe House Specials PodcastsTo Asia with Love cookbookBrown rice and quinoa congee with shiitake and gingerHetty McKinnon's brown rice congee with chilli oil and crispy kaleFiona the baby hippoSteady Holiday’s Tiny Desk ConcertMin Jin Lee in NYT

5/6/2021 • 50 minutes, 6 seconds

Today we wander the halls of depressing cuisine and end up in the dungeons. As we wander, we wonder: What is a snack? Are The Great Lakes actually great? Where did all the elephant ears go? Then we finally we discuss stretchable fried dough, pastry coffins and much more. This episode is stamped: Seasoned Breadcrumbs!TranscriptSpilled Milk Live!Dio - Holy Diver (Official Music Video)Food.com recipeGiada de Laurentiis recipeBon Appetit’s recipeSugar glidersBlack Mountain Radio Podcast

4/29/2021 • 42 minutes, 24 seconds

Welcome to the next installment of The Rice Cakes Trilogy where we discuss gleaming robes, borax and fake origin stories. We are joined by special guest Michelle Zauner who explains the sensuality of raw salmon and a new way to eat Cheetos. Finally, we discover just how many life lessons we can learn from meerkats. TranscriptSpilled Milk Live! Michelle ZaunerVirtual Book Tour"Crying in H Mart" by Michelle ZaunerJapanese Breakfast Single "Be Sweet" Pitchfork articleTteokbokki TownAaron and ClaireMaangchiZa’atar Cacio e Pepe from OttolenghiMeerkats Cissy’s Art Cafe stickersPoint of Origin

4/22/2021 • 47 minutes, 44 seconds

🎵 Tree frogs in bedrooms and cheddar in preschool! Sailors and whalers and wisdom of WOTSL! These are a few of our favorite things! 🎵Today we discuss this snack for the ages and debate going fishing with Ed and Bob as we wonder who names these things and redefine "Ritz Bitz".Live Show!Baluchistan pygmy jerboaSonoko Sakai Cooking ClassesJapanese Home CookingGood Talk by Mara Jacob

4/15/2021 • 46 minutes, 59 seconds

Today we work on our dramatic biting skills and try to joke about public services retirement credit as we discover what its like inside Molly's mouth. We decide that fajitas are fun and that this episode is mildly interesting, but We Never Laugh at Bell Peppers! Be sure to stick around for Matthew's Movie Reviews and a new workout idea.Live Show Online!Rosy Maple MothMemorial by Bryan Washington

4/8/2021 • 49 minutes, 27 seconds

Get curated with us and discover your nuggets. Today we meet Wolverine and Johnny Scissorhands as we encounter reconstituted chicken product, get into some classic tangents and invent a new game.TranscriptMolly's Workshop - Taking Happiness Seriously Nico the baby seal (start at 5:00)Why Won't You Date Me with Nicole Byer @chinatownpretty

4/1/2021 • 47 minutes, 21 seconds

Today's show is shot from a gun and involves much casual interweaving. As we discuss rice cakes, we wonder if this is a diet thing and is there a top and a bottom? With the help of niblicks, metal depressions and dewlaps we reach a conclusion on how to know if your kid is a serial killer and what is a legit snack. Neither None nor All.Transcript"The Rise and Fall of the Quaker Rice Cake" Cocoa Puff, a Flemish giant rabbitNow but Wow!The Food Truck Scholar Podcast The Book of Delights by Ross Gay

3/25/2021 • 41 minutes, 29 seconds

Today we dive deep into the concept of popcorn as we discuss these extruded snack things. We miss sofa naps as we wonder how edible a mesh bag is and how many segments an arthropod has. Always Real and NO substitutions!How Popchips are madeCute Animal Dumpling the Puffer FishNow but Wow!The Book of Delights by Ross GayAdd to Cart Podcast

3/18/2021 • 46 minutes, 23 seconds

Today we go to The Trouble and become fire curious as we discuss carrot cubes, chimney sweeps and knife skills. By the shores of Peach Creek and Silver Lake, we get into some mince mocking and wonder if Sexy is actually Back. As we always say: Comfy Knife Comfy Life!FANTI PodcastKnife Skills videoMolly's KnivesRyuSen Blazen santoku knifeGerman Breakfast KnifeMatthew's KnivesMasamoto VG10, 240mmTojiro DP HonesukiCute Animal - Sneezing quokkaNow but Wow!Twilight's KissVictoria Monét’s single F.U.C.K.

3/11/2021 • 55 minutes, 40 seconds

Welcome to The Adventures of Jim Sandwich and Ocean Scumby! Today we wonder what 79 would mean as we learn that fish sauce is much more than it smells. We welcome special guest Pailin Chongchitnant back to the show and a dark secret is revealed before we debate cuteness levels.Matthew's second-ever published food articleGiant River Otter of South AmericaRed Boat Fish SauceSquid Fish SauceMega Chef Fish SauceTom Yum SoupCorn Cucumber SaladHot Thai KitchenPailin's KitchenMolly's Butternut Squash SoupJulia Child's SouffleSweet and Spicy Pepper StewA Pho Love StoryMinor Feelings: An Asian American Reckoning

3/4/2021 • 54 minutes, 3 seconds

Get ready to pull em out and warm em up. We're coming to you straight from Matthew's bed where we learn about difficult doughs, Old Earth and Hotels from Yore and Yonder. Welcome to Spilled Milk: Unscripted.Matthew's SconesOrangette Scones blog postScottish SconesOat SconesWhole Wheat Date SconesCute Animal Purple swamphenChef/activist Clarence Kwan’s antiracist zine “Chinese Protest Recipes”@thegodofcookeryMoney Ha Ha PodcastAmazonians

2/25/2021 • 45 minutes, 54 seconds

Today we visit The Boil Belt and cross a fine line to discuss nutmeats, groundnuts and goobers. We use a lot of official sounding words, tell some boring stories and introduce you to Mister Edymology as we learn the correct pronunciation of "legume".TranscriptHank the Cave PeanutThese Precious Days By Ann PatchettCyclist meets family of skunksHostess Mascots

2/18/2021 • 43 minutes, 34 seconds

Welcome to our longest and most self-helpy episode ever as we display crazy self control and then begin a dance of intimacy. It's Molly vs the Superfluous Apostrophe as we discuss living down the hatch, candy in wartime and when we should eat our own faces.Baby Malaysian Tapir from a Singapore zoo

2/11/2021 • 57 minutes, 24 seconds

Today we hope that the second time is the charm as we welcome Guest Listener Kayoko to chat with us about yakisoba. We discover how this dish is like a sloppy joe, Molly's thimble obsession and that Matthew is a monster. On an unrelated note: we vow to never again record at night.RedditJust One CookbookJeopardy Earth at Night

2/4/2021 • 30 minutes, 28 seconds

Today is Groundhog Day. Again. Our alter egos, Bob and Sue, welcome a very special guest into the studio and discuss squeezing cookies, marriage advice and how much is too much Jim Carrey. After encountering adorable assassins and The Gottman Institute, yet another segment is pitched. Producer Abby is running out of theme songs2001 Sunset Cookie articleMolly and Luisa Weiss make Biberle cookiesSnacking Cakes by Yossy ArefiBaby pine marten

1/28/2021 • 48 minutes, 12 seconds

Today is a whole lot. While discussing Chawanmushi, M and M get into Monster Trucks, invent chunky sprays and float more time travel hypotheticals. Through lingering smells, Big Foot and tea sets we eventually get to (yet another) new segment.RedditJust One Cookbook ChawanmushiSourdough WafflesLazy cat sleeps on busy restaurant floor refusing to move

1/21/2021 • 40 minutes, 34 seconds

Today we discover Colonel Custard with Pokémon in Russia as we address our phobias and pot de crème encounters. Through groaning spreads and crustards of flessssh, we finally realize the dark, universal dominance of custard. Please, no gifts and no speeches.RedditCute "Animal" video

1/14/2021 • 51 minutes, 10 seconds

Rated NFJ. Welcome to Apple Pie Lane, which is populated by The Pie Police, The Three Kates and more vampires and beatniks than you'd expect. Today we discuss tarts with tops, The Great Pie War and then things get quite morbid. Do it Forth and Bake Well!Once BittenCoyle's BakeshopMock Apple PieFinnegan Fox

1/7/2021 • 48 minutes, 54 seconds

Today we "draw a man’s mouth awry with much torment" as we emerge from our cave, hand ripened and ready to travel down a nonexistent memory lane. We're thin, snappy and woody as we invite you into our nightmares and learn the dangers of this berry tomato. Mind the owls!TranscriptRedditMolly's Workshop hoshigaki David Lebovitz Persimmon recipes Simply Recipes Persimmon Pudding

12/31/2020 • 42 minutes, 16 seconds

Welcome to our Crackling Cold Cider episode where we time travel and stuff stockings before our friendship exorcism. As we mull things over, Matthew goes behind Molly's back and we encounter way too many segments for one show. Reddit Molly's writing workshop Eric Bordelet CiderPygmy Marmoset Eats a Grape at Taronga Zoo Sydney

12/24/2020 • 47 minutes, 44 seconds

Today we go off the rails with a visit to Middle Earth and our local grocery store. After deciding what constitutes a "fun cracker", we discuss sports cars, Parade Magazine and more animals than Producer Abby is comfortable with. Episode TranscriptSpilled Milk RedditWhat are Oyster Crackers?Coronet Guinea PigCommon CrackerAsk Marilyn

12/17/2020 • 36 minutes, 21 seconds

It's time to go back to the tin! We learn what's been going on at Matthew's house and introduce too many new segments, including "Alternate History". Listen as we google things, debate crumbly vs chewy and decide that all we want for Christmas is friendship. Episode TranscriptSpilled Milk RedditOriginal Holiday Cookies episode Cat snoring videoCara-SelClassic German Baking

12/10/2020 • 41 minutes, 45 seconds

You are cordially invited to our Cinnamon Toast Party! This one has everything: quilts, frisky love letters, The Judy Amster Method and a surprise guest. We spread from edge to edge as we meet hungry ranchers, CandyFiend_69420 and The Ruskman. Love, YVOYEpisode TranscriptSpilled Milk Reddit Her Recipe BoxPioneer Woman Cinnamon ToastThe Kitchn Cinnamon Sugar

12/3/2020 • 46 minutes, 9 seconds

Welcome to another food adjacent episode where we dive way too deep into the riveting topic of cutlery. We learn about Molly's Mayflower origins, Matthew's spoon obsession and how June really got her name. Join us in the Georgian Area to hear an exclusive interview, a new segment* and various schisms before we finally get down to forking. *not Producer Abby approvedEpisode TranscriptSpilled Milk RedditPlanet Money epFish Knife Sugar spoon Fish SpoonCapybara hot springsWhisper the stoatBaby Beaver Butternut

11/26/2020 • 59 minutes, 36 seconds

Today we are folding and wadding as we discuss these smooth, floral table towels and also germ theory. Take a peek inside our t-shirt drawers as we commit a breach of etiquette with the height of sophistication and try to steer clear of silverware territory.Email your questions: [emailprotected]Episode transcriptSpilled Milk RedditHow to Make a Triangle Fold Napkin

11/19/2020 • 46 minutes, 7 seconds

Today we wonder if we already did this as we festoon our respective memory lanes. We wonder how the Tostito became round, how high Matthew can reach and what happens when you eat tainted hot dogs. Things almost get violent with high blocks, slapping taste buds and road blocks but eventually everything becomes clear.Episode transcriptRedditJulie and the PhantomsGREEN CHILE CHICKEN CHILAQUILES The Four Top

11/12/2020 • 37 minutes, 45 seconds

Today we invite you into our dreams and welcome your judgement as we admit our deepest fantasies. Molly reveals her evil alter ego while Matthew unveils his secret past as we discover the merits of Big Grab Bags, loss leaders and soup snacks. You've Got to Be Kidding Me!Episode TranscriptBecky Selengut's How to Clean a Crab Video Spilled Milk Reddit

11/5/2020 • 58 minutes, 27 seconds

Today we discover the real origins of fresh pasta, the difference between Maleficent and Rumpelstiltskin, and Matthew's Kung Fu dreams. After tunneling through pasta nests, Molly Mart and crushed lettuce we finally get around to remaking The Shawshank Redemption. VOTE! VOTE! VOTE!Episode TranscriptSpinasseBears Eating Salmon

10/29/2020 • 48 minutes, 19 seconds

Welcome to Jerky Lanes! Today we dive into nuggets, ingots, sticks and coins to discuss America's Favorite Pizza Topping, Pepperoni. We plan elaborate handoffs, Canadian corporate retreats and eventually diagnose bowler's thumb. Featuring Screwdrivers and Wallbangers with a whole lot of screamingEpisode TranscriptThrillist ArticleHormel Pepperoni CupsBoar's HeadMeatballs with PepperoniEd Fretwell SoupOberto co*cktail Pep

10/22/2020 • 42 minutes, 3 seconds

Today we are experiencing Flashes of Quince as Molly introduces Matthew to this fragrant fruit. We discuss Rosie Perez, apple rock and spy aspirations as we dig into the Bible and code words to discover The Season of Quince.Episode TranscriptionRosy Poached QuinceOrangette Quince recipe

10/15/2020 • 32 minutes, 32 seconds

Today we are whipped in nitrogen as we encounter Cookie Monster, barbarous nations and butter bells. We loose control of our self driving dumpster as we discuss drums of pesto, The Butter Shaver and too many mythical creatures.Full Transcript hereTaste AtlasThe Chopping Block BlogGood HousekeepingSalted Butter Chocolate Chunk ShortbreadCharlotte Druckman article

10/8/2020 • 39 minutes, 52 seconds

Happy National Air Day! Meet Toni Negroni, Jack Sazerac and Suze the French Amaro as we discuss Father's Day gifts, baking cunks and our piazza habits. We discover Matthew's new obsession and Molly's childhood fears all while thinking about sipping a Negroni. Negroni WeekPascal Olivier Count de NegroniThe Four Top

10/1/2020 • 46 minutes, 59 seconds

Today we spend some time restaurant reminiscing as we recount stories of table side cooking and flambé pendulums to eventually get way into Pad Thai. We bolster our pantry and courage as we encounter uneven testicl*s, promises and lots of crunchy bits. We also interview the creator of Hot Thai Kitchen, Pailin “Pai” Chongchitnant, to get some real insight into this dish.Episode TranscriptionHot Thai Kitchen HTK Youtube Pad ThaiShe Simmers Pad Thai recipeGastronomica articleThe Morning News ArticleImportfood.com

9/24/2020 • 47 minutes, 1 second

Today we try to figure out how many scores it has been since last talking cereal and how many grams of sugar per serving we are allowed to consume. We spill some style secrets as we battle too many lobster metaphors, the Pied Piper and boxes. Be sure to catch Matthew's off script promise and never use the phrase #eyemilk. Donate to Spilled MilkDire DesiresCerealously

9/17/2020 • 48 minutes, 46 seconds

Today we forget why we are doing this episode but decide to use our mind magnets to figure out if we are kale chips people or not. We solve The Mystery of Kalakala on our way to Kohlrabi Corner and discover Matthew's dinner secrets. The episode goes downhill from there. All Recipes Kale ChipsLeite's Culinaria Kale ChipsFood.com Kale Chips

9/10/2020 • 46 minutes, 53 seconds

Today we debate complex moral quandaries and hope you all have the presence of mind to tune in to this extremely interesting episode. We learn about Scott and roll size before our Animal Crossing segment. Neither Nook Stops, nor bottomless coffins nor ear trumpets will stop us from waxing poetic about technical shorts. Bounty ad WSJ article Cthulhu

9/3/2020 • 42 minutes, 58 seconds

Today we change our slogan yet again and its even more depressing than ever. Armed with a license to doctor, we battle rosemary, defunct video rental stores and the word "repertoire" to bring you our favorite Go-To meals.Repertoire bookBeans and GreensHamburger BunsBBQ SauceDiner style hamburgers Rachel's ZucchiniDetroit PizzaSalerno Spaghetti2 slices sandwich bread, quartered10 tablespoons EVOO4 medium garlic cloves, pressed1/4 tsp red pepper flakes1 pound spaghetti1 ounce Parmigiano, grated1/4 cup minced parsley4 large eggs1. Preheat oven to 375. Process the bread to fine crumbs. Toss with 2 tablespoons oil and salt and pepper. Bake on a sheet pan, stirring often, until golden, 8 to 10 minutes.2. Bring large pot of salted water to boil. In a pan, cook 3 tablespoons oil, garlic, pepper flakes, and 1/2 teaspoon kosher salt over low heat until garlic foams, 8 to 10 minutes. Transfer to small bowl and wipe the skillet clean.3. Boil pasta until al dente, reserving 1 cup cooking water. Meanwhile, warm the skillet to cook the eggs. Drain pasta and return it to the pot. Stir in 1/2 cup cooking water, garlic oil, 3 tablespoons oil, Parmigiano, parsley, and 1.5 teaspoons kosher salt. Cover and keep warm while cooking the eggs.4. Fry the eggs over medium heat. Add additional cooking water to the pasta if necessary and divide the pasta into four serving bowls. Sprinkle with breadcrumbs and top with a fried egg. Serve with extra Parmigiano.

8/27/2020 • 36 minutes, 31 seconds

This week we discuss purple kohlrabi, silver skin and streaking tips all in the effort to avoid speaking about pickled onions. We learn the delights of Googling in Italian and how much Matthew loves to clean the bathroom all in the quest to discover whether or not we are pickle people. Molly Wizenberg's Book Larder Author TalkA Proper Pickle Skirt Steak with Pickled Onions English Pub Style Pickled Onions

8/20/2020 • 26 minutes, 46 seconds

Today we chat about wine coolers, kale chips, turnips, cabbage and occasionally the topic, Kohlrabi. Memory lane takes an unexpected turn as we discuss eating brains, the Bronze Age and whether Matthew is friends with Jake Gyllenhaal or not. Warning: the word "bulbous" is used too many times in this episode. Commercial - Bartles And Jaymes Premium Wine Cooler (1986)Monji Haakh In Port Townsend, a couple living the dream … like Victorians5 Tasty Ways to Prepare KohlrabiKale Chips

8/13/2020 • 39 minutes, 21 seconds

Today we encounter crunchy bits, the 5 second rule and organ dreams as we discuss this Friend of Rice, Furikake. We toy with the idea of joining the National Furikake Association, undertake a new hobby and ultimately decide there is no impremating allowed. The Fixed Stars virtual event with Book LarderFurikake Chex MixHomemade Furikake Seasoning

8/6/2020 • 31 minutes, 52 seconds

Today we work on our pronunciation skills and wrapping technique as we discuss salad rolls (Goi Cuon) with Andrea Nguyen. We learn about the importance of lithe vegetables, the pleasure of parallel noodle bites and how to lay a chip.Andrea'a WebsiteThe Fixed Stars Virtual Event w/Book LarderAndrea Nguyen's BooksThree Ladies Rice Paper

7/30/2020 • 37 minutes, 40 seconds

Today we remember the ratatouilles of our youth, sex ed classes and invent some alien sex fantasies. We discover Molly's legacy of larceny and learn way too much botany as we debate the risks of salad and zoodling. Ed Fretwell SoupRachel's Zucchini

7/23/2020 • 47 minutes, 59 seconds

Today we reminisce about the good old days when we recorded together and Molly could eat Matthew's cooking. We wade through pleated pants, time machines and incorrect sports metaphors to bring you The Fearful Friar as we discuss spring rolls of the crispy variety. Chinese Soul Food bookEgg Roll WrappersLumpia

7/16/2020 • 44 minutes, 27 seconds

Today we encounter Supermarket Sweeps, corporate historians and roller skating hoodlums as we dive deep into Soft Pretzels. It's Auntie Anne's vs Wetzel's Pretzels as we discuss musical puns and too much Animal Crossing to eventually invent the Slim Jim Candy Cane.Hot Buttered Soft Pretzels

7/9/2020 • 48 minutes, 1 second

Today we finally start paving Memory Lane as we learn Matthew is all bluster and Molly sprouted from a root cellar. As we discuss spice blends, mustard water and the bottomless well of Molly's inexperience we hope you sue us, marry us or at least mail us something. Dipping UdonTsuyu2 cups water1 1/3 teaspoons dashi powder1/3 cupmirin1/2 cup soy sauce1 tablespoon sugarBring to a boil to dissolve, simmer for a few minutes, and set aside.Dipping sauce1/4 pound thin-sliced pork belly, cut into 1/2 inch lengths1/2 onion, sliced3 scallions, cut into 1-inch lengthsGinger coinsCook the pork in a little oil. Remove from pan and add onion. Cook until it begins to soften. Add scallions and ginger and cook until onions begin to brown. Add pork and tsuyu, heat through, and serve in dipping bowls with boiled and drained udon.Yield: 3 servings

7/2/2020 • 39 minutes, 35 seconds

Happy Christmas in June! Today we break open Molly's candy cupboard and encounter shapeshifters, cathedrals and barber polls as we learn the truth behind candy canes. Matthew watches Molly eat something yet again as we set things up for the sequel.Mary Berry's Gingerbread House

6/25/2020 • 41 minutes, 16 seconds

Today we encounter hamburgers, meatloaf and beef spheres as we finally discover what cooking is. Molly plays sleuth and Matthew plays well with peanut butter as we wonder where Worcestershire is and what Ms Frizzle and Dennis Quaid are up to. Place your bets people! Lea Perrins corporate historySerious Eats BBQ sauce

6/18/2020 • 33 minutes, 16 seconds

Today we wonder what this stuff is as we discuss school vending machines, chicken oil and the best plane snacks. Is it Bold or Just Fine? We hope you like this episode but really it is for someone else. Be sure to subscribe to Dire Desires!

6/11/2020 • 40 minutes, 10 seconds

Today the lag is all too real. We become the anti-twitter as we munch on jalapeño chips and discuss the relationship between snacking and writing. Tim Riggins and Matt Saracen stop by again as we discover new Elizabeth David books and the perils of guinea pig soundproofing.

6/4/2020 • 28 minutes, 24 seconds

Today we are doing some hard thinking about a soft subject, Mashed Po Ta Toes. Listen as we take up all sorts of mantles, polish up Gollum impressions and wonder to garlic or not to garlic all while worrying about invading Space Godzillas. Serious East Mashed PotatoesGotta Have Gatto by Matthew Amster-BurtonRobuchon Mashed Potatoes

5/28/2020 • 42 minutes, 31 seconds

Today we become a Spanakopita pronunciation guide as we discuss the hovering meals of childhood and cover-ups. We learn about Molly's tailored past, Papa Pie and the importance of relaxing as we finally discover a use for old tote bags. WOTSL's recipeDimitra's Dishes Molly's SpanakopitaAdapted from The Joy of CookingYield: One 8-inch square pan / 8 servings 1 Tbsp. olive oil½ of a large yellow onion, finely chopped2 scallions, thinly sliced10 ounces baby spinachA large pinch of dried dill (or about 1 Tbsp. chopped fresh dill)2 large eggs4 ounces feta, crumbled1 Tbsp. grated Parmesan¼ tsp. fine salt or table saltBlack pepperPinch of grated nutmeg4 Tbsp. (½ stick) unsalted butter½ lb. phyllo dough, thawed according to package directions Warm the oil in a large skillet over medium heat. Add the onion and scallion, and cook until softened, 5-7 minutes. Add the spinach a handful at a time, stirring to coat. Season to taste with salt, and cook until the spinach is wilted and its liquid is released, 5 minutes. Raise the heat and continue to cook, stirring, until the liquid has evaporated and the spinach is dry, 7 to 10 minutes. Remove from the heat, and stir in the dill. Let stand until cool enough to handle; then squeeze to remove any remaining liquid. Coarsely chop the spinach mixture. In a medium bowl, beat the eggs. Add the feta, Parmesan, salt, a few grinds of black pepper, and the nutmeg, and mix well. Stir in the spinach mixture. Melt the butter, and lightly grease an 8-inch square pan. Unroll the phyllo onto a clean work surface. Using a thin, sharp knife, cut through the stack of phyllo sheets across their width. You should now have two stacks of smaller phyllo sheets, about 8 per stack. Cover the phyllo with a dry towel, and then cover the dry towel with a damp towel. When the butter is melted, lay 1 sheet of phyllo in and up the sides of the prepared pan, and brush the sheet lightly with melted butter. Top with 7 more phyllo sheets, lightly brushing each one as you lay it down. (You should use one entire stack of the phyllo sheets.) Spread the spinach-and-cheese mixture over the layered phyllo. Top with the rest of the phyllo sheets, brushing each one with butter, including the top sheet. (If you run short on melted butter, olive oil works too.) Tuck in any ragged phyllo edges around the side. With a thin, sharp knife, cut the pie into diamonds, but do not cut through to the bottom, or the filling will leak into the pan. Refrigerate for 30 minutes. Preheat the oven to 375F. Bake the spanakopita until crisp and golden, about 45 minutes. Remove from the oven, and allow to stand for a few minutes. Cut the diamonds through to the bottom. Serve hot, warm, or at room temperature.

5/21/2020 • 42 minutes, 28 seconds

The first episode in our new limited series podcast, Dire Desires. Subscribe wherever you get your podcasts to get access to the rest of Season 1. Join us on a journey to that most erotic of cities, Portland Oregon as we discuss Body of Evidence. Today we learn about VCR settings, how to use nipple clamps, the recipe for funky sex and much more.

5/18/2020 • 45 minutes, 4 seconds

Join us as we endeavor to discover what these are, why they exist and what the kids are into these days. We discuss Dad vengeance and Sheens to eventually watch it rise before our eyes. Before we get to any of that however, we need to learn how microwaves work so buckle up. Chocolate Mug CakeChocolate Cake in a Mug

5/14/2020 • 36 minutes, 50 seconds

Dire Desires: Life Lessons from Classic Erotic Thrillers. Coming soon from the creators of Spilled Milk.Matthew Amster-Burton and Molly Wizenberg, co-hosts of the hit comedy podcast Spilled Milk, team up with movie buff/producer Abby Cerquitella to scour Hollywood’s sexiest—and usually stupidest—movies for lessons in how to live, love, and get laid as much as Michael Douglas did in the 90s.Season 1 covers six erotic classics, including Indecent Proposal, Body Heat, and Disclosure.

5/11/2020 • 1 minute, 49 seconds

Today we create a Coconut Macaroon Pact and debate going polyrhythmic as we discuss almond extract and drum circles. Molly finds a new calling while Matthew exposes the secret behind almond extract creation and assigns homework. Almond Meltaway CookiesAlmond Cake - OrangetteApricot Jam Recipes that Use Almond Extract

5/7/2020 • 35 minutes, 34 seconds

We are coming to you from Molly's closet to chat about Greatcoats, War and Peace, and The Pelican Brief. We learn a secret from Molly's past, encounter Olive Santa and debate Bear vs Cyclops. Note: this episode has so much and yet so little about olives. Chicken Marbella

4/30/2020 • 53 minutes, 45 seconds

Grab your copper mugs and let's toast to Vodka Buck. We encounter tundras, cowboys and outposts to learn the real story behind co*ck and Bull while brushing up on our co*cktail history. Thanks again Kate! Rachel's Ginger Beer

4/23/2020 • 31 minutes, 43 seconds

Today we finally reveal our true selves as we discuss creamy aversions, sex robot hotlines and WAY too much botany. Take a guess on how many times we can say "climacteric" in one episode. No, it is more than that.

4/16/2020 • 43 minutes, 34 seconds

Welcome to our corporate retreat where we battle waves of nostalgia to find out how Matthew met WOTSL. Through library concerts, computer closets and erotic thrillers we end up at The Carnal Quad where M & M get real creepy. Best enjoyed with quesadillas and a milkshake. Our Secret Better Lives

4/9/2020 • 32 minutes, 54 seconds

Here we are again, leavening the atmosphere and getting real nerdy. Through fiery rants, urine experiments and way too much science we endeavor to empower and demoralize per usual. Flour Water Salt Yeast Yeasted Waffles Parker Roles Naan The Fixed Stars

4/2/2020 • 38 minutes, 49 seconds

Today we discuss our future retirement community orgy plan, Fanny Cradock's downfall and The Prawn co*cktail Offensive. Then we decide who gets to be the Cook of the Realm and who gets to be the hen-pecked husband. Rated NFJ. Fanny Cradock Video Bon Appetit's Best Shrimp co*cktail

3/26/2020 • 44 minutes, 51 seconds

Today we meet Woody Vine and Coach Hayward as we encounter Kiwifruit and learn some botany and biology along the way. We also wonder about gooseberries, edible skin and the harm of dairy desserts. May New Zealand forgive us this episode.

3/19/2020 • 24 minutes, 13 seconds

Today we are finally having a DTR with Mackerel as we learn about Matthew's country crushes. We learn all about this literary star as we discuss oily steaks, pungency levels and toilet preferences. Roasted Whole MackerelSaba MisoniJapanese Marinated MackerelToto products

3/12/2020 • 34 minutes, 58 seconds

We brave nubbly textures and squatter bags to bring you our thoughts on The European Collection. Be warned that things start to get real macarooney once we learn about cereal robbers and muffin paper magic.

3/5/2020 • 27 minutes, 10 seconds

Listen as we embrace our inner jackanapes and hope you aren't sick and tired of our antics as we discuss all manner of Stuffed Foods. We are stuffing shells, stretching strudel and roasting rats to get the perfect Stuff-Stuff with Heavy. Jumbo Shells stuffed with RicottaMarcella Hazan's BologneseStuffed Cabbage - Troo StyleMolly Steven's Stuffed Cabbage

2/27/2020 • 38 minutes, 38 seconds

Today we continue our love affair with fire and wonder why do we pay to cook our own meat? We discuss Marty McFly and manly mass we we learn about time loops and confirm that Producer Abby is, in fact, a real person. Matthew's Bibimbap/BulgogiRoast Family/Yakiniku Kazoku

2/20/2020 • 34 minutes, 34 seconds

Today we aim softer and learn all about Molly's snapping skills as we taste test Little Debbie treats. We debate panning for gold, wonder where space begins and learn that we really don't know anything about religion. Today, We Bake! Book Larder Podcast by Producer Abby

2/13/2020 • 30 minutes, 19 seconds

Today we are introducing mold and the Maillard reaction as we layer umami and Wikipedia facts to discuss Miso. With our vast knowledge of eras and periods we discuss anchovy pressing, chunk styles and as always, stick to the facts. Simmered Mackerel in Miso Sauce Homemade Miso Soup

2/6/2020 • 39 minutes, 19 seconds

Welcome to our influenza episode where we debunk myths and deal with a plethora of cabbage as we discuss split level breading techniques, a pounding past and cats eating udon. Pre-order The Fixed Stars

1/30/2020 • 30 minutes, 9 seconds

Listen as we learn about erotic textures, driftwood beds and the human tenderloin during our first Lightning Round episode. We discover the differences between splotchy and pocked, and that the best childhood punishments combine banana and rum. Thank you for all your topic suggestions!Links:Dewa DorjeAbbification Spotify PlaylistBest final resting place for a walnut | Orangette

1/23/2020 • 44 minutes, 24 seconds

Today we go from mild to strong, with lots of France talk and interruptions. We learn about cutting the cheese, organ grinders and jangle bangles. Eventually, things get ridonkulous as we determine the range of pungency and if this is our worst episode yet.Uhhh, I think the cheese list was destroyed in our recent website overhaul. Let's see... Ossau-Iraty, Mimolette, Vermont Creamery Crottin, and Fourme D'Ambert. That's off the top of my head, and if I got them all right I want a cheese medal. -Matthew

1/16/2020 • 50 minutes, 28 seconds

To celebrate our 10th anniversary, we invite you to listen with us and laugh at us. This episode gets meta as we go down the show's Memory Lane and provide Host Commentary to our very first episode and encounter snowy white bottoms, time loops and lots of lies. This episode is rated NSFJ and NSFMMLinks:Your efforts will be rewarded | Orangette

1/9/2020 • 48 minutes, 57 seconds

Today we lather up to talk Tofu, but not until we get a through big dose of FOMO. It is a long and meandering road to topic town, but we eventually get there, encountering cotton, silken and stinky varieties to get just the right ambiance. Send us your live show topic suggestions: [emailprotected]Links:Every Grain of Rice: Simple Chinese Home Cooking: Fuchsia Dunlop: 9780393089042: Amazon.com: BooksThe Food of Sichuan by Fuchsia Dunlop :: Book LarderMy Best Mapo Tofu Recipes and Tips - Viet World KitchenFrom London to Beijing by Fuchsia Dunlop - LUX FIX StudioBook Larder Podcast: Derek Sandhaus, Drunk in ChinaSpilled Milk Podcast Live - 10th Anniversary, featuring Dewa DorjeThe Fixed Stars: Molly Wizenberg: 9781419742996: Amazon.com: Books

1/2/2020 • 45 minutes, 13 seconds

Today we discuss Barbies and Arby's as we discover what the mafia has to do with BBQ sauce and why pork is like an iceberg. Matthew dispenses some dubious fatherly advice on mopping, basting and dipping this signature reserve select artisanal sauce. Links:Spilled Milk Podcast Live - 10th Anniversary, featuring Dewa DorjeMelissa Clark's Fake Baked Beans - The Wednesday ChefEasy Oven-Cooked Pulled Pork Recipe | Serious EatsThe Best Bottled Barbecue Sauce | Taste Test | Serious EatsThe Best Bottled BBQ Sauce - Taste Test | Kitchn

12/26/2019 • 31 minutes, 59 seconds

Today we wonder where do we even get these ideas and are these even chips? We also lay bare our music choices, discuss the virtues of beans and coconut bras and officially christen WOTSL and SOTSA. Links:Spilled Milk Podcast Live - 10th Anniversary, featuring Dewa Dorje

12/19/2019 • 26 minutes, 43 seconds

Warning: lots of moaning and crunching ahead but few laughs. Today we get into sexting secrets, board meetings and some wizard trivia as we travel pizza highways. Next stop: Detroit! New York! Sicily! Chicago! Pizza Hut!Links:The Fixed Stars: Molly Wizenberg: 9781419742996: Amazon.com: BooksWindy City Pie | Seattle's Best Chicago-Style Pan Deep-Dish PizzaDetroit-Style Pan Pizza Recipe | Serious EatsFoolproof Pan Pizza Recipe | Serious EatsEmily and Matt Hyland Pepperoni Pan Pizza Recipe | PEOPLE.comPerfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]: Peter Reinhart: 9780399581953: Amazon.com: BooksEMILY: The Cookbook: Emily Hyland, Matthew Hyland: 9781524796839: Amazon.com: BooksDino's Tomato Pie Home in CyberSpace

12/12/2019 • 30 minutes, 38 seconds

Today we are getting grooves back, eating, praying and loving all under a Tuscan sun. Listen as we attempt to learn something useful about this Italian heirloom grain while avoiding data mining and attempting to thresh all night long. Links:Bluebird Grain Farms

12/5/2019 • 30 minutes, 14 seconds

Today we cover too much ground (ha ha) and wonder what love tastes like and how cool our friend's moms were. After confronting tornados, glass shards and homemade spice blends we still don't know why we are doing this episode. Time for a lie in! Links:Fuchsia Dunlop's Sichuanese Chopped Celery with Beef - The Wednesday ChefThe Food of Sichuan by Fuchsia Dunlop :: Book LarderLamb Sausage Patties with Fresh Mint, Feta, and Garlic Recipe | Bon AppetitThe Fixed Stars by Molly Wizenberg :: Book LarderPâté de Campagne (Country Pâté) Recipe | Bon AppetitInstant Pot Keema Biryani (Spiced Ground Meat and Rice) | My Heart BeetsKenyan Braised Collard Greens and Ground Beef (Sukuma Wiki)Spilled Milk Podcast Live - 10th Anniversary, featuring Dewa Dorje

11/28/2019 • 44 minutes, 51 seconds

Today our oaten biscuits are sweet, tinny and ready to go. We discuss classic literature, beach sand and British masterpieces as we taste test various biscuits that aid digestion and other things. Links:Homemade Carr's-Style Whole Wheat Crackers Recipe | Serious EatsNice Cup of Tea and a Sit Down - Wikipedia

11/21/2019 • 31 minutes, 15 seconds

Today we meet Filbert and Kent Cobnut as we discuss the nut of the hazel. Molly invents diseases and tells us a story as we bet on the winner between shrub vs tree vs bush. Links:The Hazel-nut Child - Wikipedia

11/14/2019 • 35 minutes, 9 seconds

Spouseless Eating is back and its bigger and better than ever. We follow our corporate bylaws as we discuss breeding plumage, throngs, droves and how many peas are necessary. Any comments, email lormath@blarg. SAVORY LIMAS IN CREAMby Lynn Beaumont 1 pkg. frozen lima beans or frozen shelled edamame1-1/3rd c. cream6 thin slices of onion or 1 T. dried onion flakes3 cloves2 bay leavesDash of nutmegFresh ground pepper and salt to taste¼ c. butterCook limas or edamame according to package. Combine rest of ingredients except butter in a saucepan and bring to a simmer. Let simmer for 5 minutes. Drain beans and add butter to beans. Strain cream mixture over beans and taste for salt. Pour all into a big bowl and enjoy!Bon appetit!Links:The Fixed Stars by Molly Wizenberg :: Book LarderSpilled Milk Podcast - PostsFuschsia Dunlop's Ma Po Tofu Recipe on Food52Spilled Milk: Episode 32: Spouseless Eating

11/7/2019 • 42 minutes, 46 seconds

Today we embrace our inner bro and drink from The Slender Can. We confront kids in trench coats, sexy water, oval shaped circles and hard truths. Bet you didn't think we'd be talking lobbying and tax rates on this show, but we are full of surprises. Links:How White Claw and hard seltzer became beloved by American bros - Business InsiderThe White Claw Tax Law Flaw : Planet Money : NPRPura Still | Spiked Still Water"Ghost in a Sheet" Print | Jack Sjogren

10/31/2019 • 39 minutes, 57 seconds

Today we visit the most fertile of crescents and confront conspiracy theories to discuss Tahini. We are all over the place, from the renaming of Tammy to salt ponds to skimming hulls. All in all, we decide that we belong together and have way too many episodes. Links:Radicchio with Tahini and Sesame Seeds Recipe | Bon Appetit*weet Potatoes With Tahini Butter Recipe - NYT CookingSpilled Milk: Episode 197: SesameSpilled Milk: Episode 342: HalvaSpilled Milk: Episode 231: Hummus

10/24/2019 • 30 minutes, 31 seconds

Today we breathe life into whimsy, and note that Producer Abby will leave when she is good and ready. There are lots of notches on our bedposts and not a speck of chocolate anywhere as we slam poets and grate cinnamon sticks all in the hopes of discovering if we are Snickerdoodle people or not. Links:New-Fashioned Snickerdoodles Recipe | Serious Eats

10/17/2019 • 28 minutes, 51 seconds

We open with a flashback to episode one, and the return of Keanut as we try to follow The Molly Way. While munching on Kimchi, we discover sophisticated pickles, the miracle of digestion and how hard it is to hold a pancake in the night. Links:How to Live the Keanu Reeves Way of Life and Produce His Extraordinary Results in the ProcessKimchi pancake (Kimchijeon) recipe - Maangchi.comFuchsia Dunlop's Sichuanese Chopped Celery with Beef - The Wednesday Chef

10/10/2019 • 34 minutes, 28 seconds

Today we battle stickbiscuits, fake maple flavoring and the patriarchy to taste Pocky Sticks. After a DTR, we learn about Adult Milk and pick our favorite Pantone colors before deciding against harmonica lessons. It's for the best. Links:Dental Dams Are a Safe-Sex Product No One Uses - The Atlantic

10/3/2019 • 22 minutes, 17 seconds

For once in our lives we confront the annoyance of bacon and thundering hooves to discuss the wonder that is pancetta. We chat with Special Guest Dan Ahdoot about blanching bacon and our favorite pasta dishes as we are touched with the meat wave. Special Guest: Dan Ahdoot.Links:‎Green Eggs and Dan on Apple PodcastsSalumi Artisan Cured Meats – Salumi Cured MeatsHomemade Pancetta Recipe | Leite's CulinariaPasta alla Gricia Recipe | Serious EatsHow to Make Pasta alla Gricia | Serious EatsDinner in 20: Make Foolproof Pasta Carbonara Without Scrambling (Eggs) | Serious EatsUnraveling Bucatini all'Amatriciana, Strand by Flavorful Strand | Serious Eats

9/26/2019 • 42 minutes, 11 seconds

Rated: NFJ (Not For June) Today we discuss feeding different needs, cookie texture and whether we've ever been to a baseball game. Volume quirks and numerical settings may seem boring at first but just wait until the end when we finish simultaneously. Links:classic ice cream sandwiches – smitten kitchenRuby Jewel

9/19/2019 • 28 minutes, 26 seconds

Finally the episode you've all been waiting for, Matthew and Molly go Camping. Join us in the wilderness where we discuss spin-off series, down slope urination, and The Devil's Club as we sing songs around the campfire and wonder how cold can it really get. Listen as we encounter wild ponies, vermin and mail merge all before discovering the magic of fire. http://www.spilledmilkpodcast.com/donateLinks:Spilled Milk - Become a memberDevil's club - Wikipedia

9/12/2019 • 55 minutes, 56 seconds

This week we face our fears as we discover deceptively delicious chickpeas. As we decide if the skin fits and what to do with aquafaba, we put Producer Abby on blast and discover Molly's future apprenticeship. Links:How to Make Aquafaba | Minimalist Baker RecipesSpilled Milk: Episode 231: HummusThe simple and the unsexy | OrangetteInstant Pot Chana Masala - Punjabi Chole (Spiced Chickpea Curry) | My Heart BeetsBlown Away | Netflix Official SiteOn short notice | OrangetteBrandon's chickpea salad

9/5/2019 • 37 minutes, 55 seconds

Today we reach into the vault with much less pep than expected as we talk about this lunch staple and embrace our inner Don Draper. We discuss sandwich protection, to crust or not to crust and BYOPBJ while Molly still can't get over human composting.

8/29/2019 • 35 minutes, 44 seconds

Today we listen to the sound of nostalgia as we consume Taco Salad with (almost) all of the fixings. Molly gets morbid and yet again, brings it around to Willy Wonka as Matthew decides the order of composting. After a whole lot of vamping we are finally rewarded with the return of Mrs. Cubbison. Links:Taco Salad with Tortilla Whiskers Recipe - Sunset MagazineCilantro-Lime Vinaigrette | America's Test KitchenCooks Illustrated Beef Taco meat Recipe | SparkRecipes

8/22/2019 • 33 minutes, 2 seconds

Today we eat these salty, delicious snacks and bemoan their caloric deficiencies. We discuss methods of tantrum prevention, childhood freak-outs and mean dentists as we wonder if this is funny at all. Links:How Roasted Seaweed Snacks Are Made - YouTube

8/15/2019 • 19 minutes, 6 seconds

Today we embark on a field trip! All the way to REI. We become Dehydrated Gourmets as we test our limits reconstituting meals through hordes of chipmunks, creepy camp songs and a whole lot of vamping. Nothing can prepare you for our Inner Enchantments.

8/8/2019 • 52 minutes, 27 seconds

Today we start out and end up the same way, confused. We are either early adopters or late bloomers as we try to discover what this stuff is and why. Through mouth mortar and puberty powder we chat about Matrix themed threesomes, pod people and the beautiful Keanut. Links:What’s the Deal with Powdered Peanut Butter? | KitchnIs Powdered Peanut Butter Good for You? - Consumer Reports

8/1/2019 • 26 minutes, 17 seconds

This week we introduce you to Sylvia and The Sourdough Diaries as we become starter parents and make trillions of new friends. We get really excited about Pliny the Elder as we myth bust and debunk all over the place. Look forward to a dense crumb, mail order starters and a Sleepy Molly. Links:Sourdough Bread - The eGullet Culinary Institute (eGCI) - eGullet ForumsLike the leaves | OrangetteOn self-sufficiency and sourdough | OrangetteArtisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading - Kindle edition by Emilie Raffa. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com.Sourdough Starter Recipe | King Arthur FlourYou deserve a waffle | OrangettePerfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia - Kindle edition by Peter Reinhart. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com.

7/25/2019 • 31 minutes, 46 seconds

Get ready for us to crumb to life as we order a pizza live on the air, in real time. We are inspired by the robust Supreme Pizza as we discuss meal trains, slumber parties and the plights of delivery drivers as we learn the difference between hot bags and fun bags. Links:“Mistaken Identity” | All-New Buick Lineup Commercial | Buick - YouTube

7/18/2019 • 36 minutes, 39 seconds

Today we embrace our identities as consistent jerks as we discuss whether what we are tasting is nutty or are we just lazy. We learn about tongue blossoms and cauliflower ears, the emotional fragility of cheese companies and some really gross museums while crunching on crystals. Links:Repertoire: All the Recipes You Need by Jessica Battilana Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs by Julia Turshen On industry, indolence, and Italian vegetable soup | OrangetteCacio e Pepe Recipe

7/11/2019 • 40 minutes, 10 seconds

What's up dill weed? Today we try not to yuck your yum as we go through M & M's spice drawers. We learn about Matthew's annual Great Spice Purge while debating Muppets vs. Disney, and the importance of decanting. #spiceorganizationremodelgoalsLinks:Amazon.com: Kamenstein 5084920 Heritage 16-Jar Revolving Countertop Spice Rack Organizer with Free Spice Refills for 5 YearsSpices Organizing Tips - Best Worst | Kitchn

7/4/2019 • 32 minutes, 13 seconds

Up your picnic game and church key parties with these bromeliads. Today we grow more tender as we learn about etymology and Matthew's bat biases while eating the apple of pine. These tart and juicy infructescences lead us to domain squatting, earldoms, butt rot and so much more. Links:Book Larder PodcastPlays Well with Others: Allan Gurganus: 9780394589145: Amazon.com: Books

6/27/2019 • 47 minutes, 35 seconds

Today we learn that these chips are not ridged for pleasure, but for oral discomfort. We encounter alligators, crocodiles and the ice cream truck while debating who is the Big Dipper and who is the Little Dipper. Links:The opposite of fancy | Orangette

6/20/2019 • 30 minutes, 48 seconds

Get ready for puberty metaphors, lawn paintings and Greek botanists because today we are talking about Pistachios. Molly disrespects the agenda and we painstakingly open seams to dip our toe into the dark web and debate when the Earth will die. Links:Best In Show Nuts Scene - YouTube

6/13/2019 • 37 minutes, 39 seconds

Today we reveal the unfair legacy of the Reese daughters as we discuss textural perfection, microcrackles and torture devices along with cup size preferences. Buckle up because this episode is packed with secrets, duets and a quiz for the ages.

6/6/2019 • 44 minutes, 1 second

Today we keep it medium as we discuss yet another way to melt cheese on something. We wonder whether to start a cult and why not lunch? This is NOT a type of taco so don't even say it and remember never to question Producer Abby's editorial decisions. Links:Opinion | Your Gas Stove Is Bad for You and the Planet - The New York TimesGoogle Ngram Viewer

5/30/2019 • 28 minutes, 58 seconds

Today we welcome Guest Maggie Hoffman into the studio to teach us the ways of the batch co*cktail. We learn that Matthew is stingy with ice, how to serve alcohol family style and what to do with leftover co*cktail. The Happiness co*cktail from Batch co*cktails by Maggie HoffmanMakes about 8 servings in a 1-liter swing top bottle2 cups Carpano Antica sweet vermouth1 cup bourbon3 teaspoons Angostura bitters1/2 cup waterTo Serve8 orange twistsAt least 2 hours before serving, make the batch. Use a small funnel to pour vermouth, bourbon, bitters and water into a 1-liter swing-top bottle. Seal, turn gently end over end to mix, and refrigerate. To serve, turn bottle gently to mix. Place a large ice cube in each rocks glass, then pour into co*cktail. Express oils from an orange twist over each drink and use twist as garnish.Links:Batch co*cktails: Make-Ahead Pitcher Drinks for Every Occasion: Maggie Hoffman: 9780399582530: Amazon.com: Gateway

5/23/2019 • 33 minutes, 52 seconds

Today we present the long awaited sequel to Washing Dishes, and heighten the drama with some bird watching, organ grinder monkeys and spiders. Matthew does some show-and-tell and we discover why good fences do make good neighbors, but not who is in the kitchen with Dinah. Links:The Dishwasher – Matthew Amster-Burton – MediumMiele Dishwashers Have your Cake & Dishwash it at AppliancesConnection.com - YouTube

5/16/2019 • 41 minutes, 15 seconds

Today we go Xtreme. We swim through pools of saliva to eat hot worms, capsules and torpedoes. We learn some Spice Girls trivia, all about TRPV1, and the beginning of Molly's fear of dental emergencies.

5/9/2019 • 28 minutes, 24 seconds

Today we are good, giving and game about dish washing. We discuss racks, loads and peeing statues as we provide more tips and tricks than you can hope to handle. Sweaty hands and pet pigs make an appearance as well as Molly's sub-tweeting skills and Matthew's thoughts on pump action.Links:Good And Risky Microbes Surround Us. 'You're Never Home Alone,' Ecologist Explains : Shots - Health News : NPRWhat's the Best Way to Wash Dishes?

5/2/2019 • 33 minutes, 25 seconds

We get luxurious today as we reminisce about mall cookies, mousse and cake dreams while Molly shares her smizing skills. A new product is given the title Perfectly Engineered as we confront that age old question: What is chuck? Links:A Cup of Jo - Style, Culture, Motherhood, Travel, Food & LifeWhitechocolatespaceegg - WikipediaLiz Phair (album) - WikipediaWith my own two hands | OrangetteHow to make caramelized white chocolateCaramelized White Chocolate | The Pioneer WomanWhy Caramelized White Chocolate Is Trending Right Now - Eater

4/25/2019 • 39 minutes, 49 seconds

How have we missed this!? Today Wilf Chumbly introduces us to the magic that is Cheese Toast. We debate wearing barrister wigs, the merits of LARPing and where the word "rarebit" comes from all while avoiding the dreaded burnt edges. Gooey Cheese Toasts with Mustard and Cayenne - from Tasting Hygge by Leela Cyd2 large slices of 1-inch thick whole-grain or sourdough bread 1 tablespoon unsalted butter1 tablespoon all-purpose flour1/2 cup beer (I love Guinness for its maltiness)1 cup shredded sharp cheddar cheese1 teaspoon mustard powder (Colman's is my favorite)3 dashes Worcestershire saucePinch of cayenne pepperPinch of saltOptional ToppingsFried eggFresh sage, roughly choppedPickled onionsMango chutneyGrainy mustardThickly sliced heirloom tomatoSeared broccoliSalad of butter lettuce and tangy dressingToast the bread until dark golden brown and set aside.Melt the butter in a small saucepan on medium heat. Then add the flour and whisk to combine. Cook for about 2 minutes, until the mixture begins to smell toasty. Add the beer and cook for 1 more minute. Add the cheese, mustard, Worcestershire sauce, cayenne, and a pinch of salt and cook on medium-high heat for another 4-5 minutes, until bubble and thick.When the cheese sauce is ready, preheat the broiler and place the toasts on a cookie sheet.Generously spoon the cheese sauce all over each piece of toast. It's okay if some spills off. Douse the toasts a second time to make sure they are very saturated with cheese sauce. Depending on how absorbent the bread is, you may have a little cheese sauce left over.Broil for about 5 minutes, until the cheese sauce begins to brown in spots and look golden all over. Serve immediately with assorted toppings. Links:Food | Invented by the EnglishTasting Hygge: Joyful Recipes for Cozy Days and Nights: Leela Cyd: 9781682681725: Amazon.com: Gateway

4/18/2019 • 26 minutes, 35 seconds

Today we bring you unfortunate accents, oral hygiene tips and some tales of Dorito Deficiency as we chat about pregnancy cravings. We also learn about the genetics of taste, Molly's new royal obsession and vampire lore. It is a pretty full episode. Links:Like a Mother: A Feminist Journey Through the Science and Culture of Pregnancy

4/11/2019 • 27 minutes, 57 seconds

Get ready for the Salty Superheros! Today we get super science-ey yet again as we delve into that woefully misunderstood origin of flavor, MSG. We learn about the nocebo effect and palate concordance before starting a new religion. Links:Spilled Milk: Episode 366: CabbageAn MSG Convert Visits the High Church of Umami | The New YorkerTohu Thoke Recipe - NYT Cooking668: The Long Fuse - This American Life

4/4/2019 • 30 minutes, 40 seconds

Today we sample wild brick fruit at peak ripeness and return to Celestial Smoothies. We reminisce about Handsome Older Man Tony, newspaper shagging and raspberry coulis while wondering what it takes to be a mentor. Links:Stashing summer’s last gasp | OrangetteHow Its Made Frozen Fruit - YouTube

3/28/2019 • 41 minutes, 3 seconds

Today we discuss that favorite of moms everywhere, Sauerkraut. We learn about hot dogs in Vegas, CRISPR and what high rollers are. Get out the turkey gravy!Links:Homemade Fermented Sauerkraut Recipe | Serious EatsRoasted And Braised Duck With Sauerkraut Recipe - NYT CookingThe Duck Cookbook: James Peterson: 9781584792956: Amazon.com: Gateway

3/21/2019 • 35 minutes

Today we are confused but power through to find out just what cheesy puffs are. Molly remembers her history of cheese ball abuse as we discuss convening panels, oozing puffs and Superman trivia. Be sure to stick around for the Beautiful People of Friday Night Lights segment.Links:Making Cheetos: It Ain't Easy Being Cheesy | WIRED

3/14/2019 • 39 minutes, 16 seconds

Today we go down rabbit holes to discover lots of fat and history as we munch on pancakes of the savory variety. Along the way we wonder where we got this idea, encounter a Japanese Patrick Swayze and find that the chance of a nap is 100%. Links:Okonomiyaki (Japanese Cabbage Pancake) Recipe | Serious EatsExtra-Flaky Scallion Pancakes Recipe | Serious EatsPajeon (Green onion pancake) recipe - Maangchi.comThe Girl Who Ate Everything: Iceland, Day 1, Part I: Napping, Followed By Sandwiches — Pancak

3/7/2019 • 31 minutes, 40 seconds

Today we visit Warm co*cktail World to find out what kind of podcast this really is. We decide Matthew's bartending skills need some work as we encounter rolodex hackers, hot acid and oily sugar. Links:co*cktail 101: How to Make Oleo-Saccharum | Serious EatsHoney-Bourbon Toddy Recipe | Bon AppetitHot Toddy recipe | Epicurious.comThe Classic Hot Toddy Recipe | Wine Enthusiast MagazineThe Official co*cktail of Winter: The Hot ToddySlim Goodboy | Kids Health Tour, School Assemblies, Educational Supplements & Teacher Resources

2/28/2019 • 34 minutes, 7 seconds

Today we prove that we are not Car Talk by talking about sidecars, horsepower, torque and The Monkees. We find out if M & M are MFEO and learn to watch out for cherbies. Let's be real, this is all tangents. Links:Procrustes - Wikipedia

2/21/2019 • 32 minutes, 24 seconds

We are coming to you live from Oklahoma City, Oklahoma with a love letter episode to Molly's hometown. We hit up all the most iconic spots: Borg's, Nichol's Hills, the Fretwell's house, Casady Square and the various (now closed) storefronts of Molly's youth. Happy Valentine's Day! Be sure to stay away from Michael Douglas. Links:The Worst Way to Start a City - 99% InvisibleEischen's Bar - HomeMediterranean Imports and DeliCoffee Slingers RoastersBraum’s Ice Cream & Dairy Store | Braum'sNever Too Young to Die (1986) with Vanity "It could be you" - YouTubeCasady Square Shopping CenterUrban TeahouseUptown Oasis - Houses for Rent in Oklahoma City

2/14/2019 • 32 minutes, 47 seconds

Field trip! Today we make our true yet invalid opinions about Slurpees known to the world. We discover M & M's birthstones and their favorite My Little Pony characters, all while battling some serious brain freeze. Links:Peridot - WikipediaSlurpee (@slurpee) | Twitter

2/7/2019 • 44 minutes, 38 seconds

Put on your VR helmets because it's time for Molly's annual review and to talk about confetti rice. We discuss backbone aromatics, injured fingers and studded food as we decide what was authentic for the time. Links:How to Make the Best Fried Rice | The Food Lab | Serious EatsThe Breath of a Wok: Grace Young, Alan Richardson: 9780743238274: Amazon.com: BooksSpilled Milk: Episode 1: Fried EggsMouth Wide Open: A Cook and His Appetite: John Thorne, Matt Lewis Thorne: 9780865476288: Amazon.com: Books

1/31/2019 • 35 minutes, 57 seconds

Welcome to Matthew's nightmare. Today we wade through some Back to the Future trivia to bring you a live mayo demonstration and an attempt at exposure therapy. Spoiler alert: we just end up tired. Links:Smashing Pumpkins - Mayonaise - YouTubeWhat Do We Do with the Art of Monstrous Men?Not Your Mother's Mayonnaise: A Great French Sauce for Summer - The New York TimesHomemade Mayonnaise Recipe | Bon AppetitNancy Silverton's Chipotle Mayonnaise

1/24/2019 • 44 minutes, 56 seconds

Welcome to The Danger Zone! Neither wind nor downed telephone poles nor minor illnesses will prevent us from bringing you some Molly bait, aka Rotisserie Chicken. Hop on the train of discussion as we learn the real definition of vegetarianism and remind Molly that this is, indeed, a comedy show. GREEN CHILE CHICKEN CHILAQUILESOkay, maybe Matthew said enchiladas on the show, but actually he’s more likely to use rotisserie chicken for these chilaquiles, which are awesome.1 tablespoon vegetable oil½ large onion, diced1 cup chicken broth¼ cup heavy cream½ cup green salsa1 cup shredded chickenA bunch of tortilla chips (maybe ⅔ of a 1-pound bag)3 fried eggsHeat oil in Dutch oven or other large pot over medium-high. Add the onions and cook until starting to brown, about 5 minutes. Stir chicken broth, cream, and salsa, bring to a vigorous simmer, and cook until slightly thickened, about 3 minutes. Stir in the chicken, then the chips, breaking up the chips slightly with a spoon, stirring up from the bottom, and adding chips until they’re nicely coated. Serve on heated plates, topped with a fried egg.Yield: 3 servingsLinks:Are Rotisserie Chickens a Bargain?32 Delicious Ways To Use Rotisserie Chicken

1/17/2019 • 36 minutes, 49 seconds

Rated NFJ (Not For June)Today we live through excessive nibbling, alien abductions and more of Molly's Willy Wonka obsession to bring you an episode all about Baking Chips. Or Baking Morsels. Whatever they are called, they are better than any Baldwin. Links:REESE'S Chewy Chocolate Cookies with Peanut Butter ChipsThe Cement Garden (film) - WikipediaMOM RAGEToll House Cookies: A Secret History - The ToastThe Grand Central Baking Book: Breakfast Pastries, Cookies, Pies, and Satisfying Savories from the Pacific Northwest's Celebrated Bakery: Piper Davis, Ellen Jackson: 9781580089531: Amazon.com: BooksOut on this limb | Orangette

1/10/2019 • 51 minutes, 14 seconds

Whether you boil, stuff or braise it, cabbage is a canvas. We chew into eternity as we become Cabbage Heads and discover that this beloved of brassicas will one day save us all. Get ready to ooh and ahh. STIR-FRIED CABBAGECabbageGingerSoy sauceRice wineVegetable or peanut oilRice vinegarThis is more of a method than a recipe. Cut green cabbage into rough one-inch squares. (A quarter-head of cabbage makes a good side dish for two people.) Prepare a teaspoon or two of minced ginger. Pour one tablespoon each of soy sauce and rice wine into a small bowl.Heat a wok or skillet over high heat. Add the oil and heat until you see a wisp of smoke. Add the cabbage and cook, stirring every 30 seconds or so, until well browned and a bit charred in places, reducing the heat slightly if necessary. Add the ginger and stir to combine. Drizzle in the soy sauce mixture, reserving a little and tasting for a good level of salt. Cook until the soy sauce and rice wine has evaporated. Stir in 1 teaspoon rice vinegar and serveLinks:All About Braising: The Art of Uncomplicated Cooking - Kindle edition by Molly Stevens. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com.Stuffed cabbage in the troo style | Good Food ChannelSpilled Milk: Episode 130: ColeslawOut of love | OrangetteSalvadoran Cabbage Relish (Curtido) Recipe | Bon Appetit*pilled Milk: Episode 7: Irish SpringOutline of a Theory of Cabbage | OrangetteSimple Red Cabbage Salad with Lemon and Black Pepper

1/3/2019 • 42 minutes, 34 seconds

Today our traffic jam of voices discusses holiday train sets, and hygge over glasses of painful wine. On our journey we encounter Hadrian's Wall, time capsules, space travel and even more fiery desserts than we planned on. Links:Quick Cider-Mulled Wine recipe | Epicurious.comMrs Beeton's Book of Household Management - Wikipediaaebleskiver - Google SearchSpilled Milk: Episode 198: Grapes

12/27/2018 • 43 minutes, 16 seconds

Get out your foaming wands! Today we discover just how fun Matthew is to travel with and then we get all science-y again. We discover that anything can be yucky, some interesting mom facts, and that Medium Art 101 would be a great class. The Official Spilled Milk Hojicha Latte (S-size)6g (2 tablespoons) hojicha 50ml (scant ¼ cup) water3g raw sugar (such as demerara or coconut sugar)40ml (about 3 tablespoons) steamed milkBrew hojicha with boiling water 30 seconds using an Aeropress if you have one or a teapot if not. Dispense into heated mug. Stir in sugar and steamed milk; top with foamed milk.Yield: 1 servingThe Official Spilled Milk Matcha Latte½ teaspoon matcha powder½ ounce hot water (about 180°F, not quite boiling)Steamed milkSugar (optional)Pass the matcha through a fine-mesh strainer into a heated bowl or mug. Whisk in the hot water, then stir in steamed milk to taste (try 1 ounce to start) and top with foamed milk. Matthew likes them unsweetened, but if you’d like yours sweeter, try adding ½ teaspoon sugar along with the steamed milk.Yield: 1 servingLinks:Organic HojichaUji Matcha Kiku MukashiKenny Rogers - The Gambler - YouTube

12/20/2018 • 33 minutes, 49 seconds

Today, the Rice Cooker Vigilantes confront patent trolls and scary rap to bring you lots and lots of science. We drop truths you may not be able to handle, such as how dentures are like pressure cookers, whose instant pot is best and the ups and downs of natural vs manual release. Instant Pot ChiliThis is loosely adapted from Cook's Illustrated, March/April 1998. As specified, this makes a very intense and medium-spicy chili. If you want to substitute commercial chili powder for the dried chiles, use 4 tablespoons and omit the cumin.3 pounds beef chuck, trimmed well of fat and cut into 1-inch cubes3 dried ancho chiles3 dried New Mexico chiles2 dried pasilla negro chiles2 teaspoons kosher salt1 teaspoon dried Mexican oregano1 tablespoon ground cumin1 teaspoon dried coriander1/2 teaspoon MSG5 garlic cloves, minced2 tablespoons vegetable oil1 onion, diced2 jalapeños, seeded (if desired) and minced1 tablespoon lime juice1 8-oz. can tomato sauce1/2 cup waterToast the chiles. The easiest way to do this is in the microwave. Put them on a plate and start with 30 seconds on high; remove any that have puffed up and continue at 30-second intervals until they've all puffed. Let them cool for five minutes and grind in a spice grinder. Combine the chile powders with the salt, oregano, cumin, coriander, MSG, and minced garlic.Set the multicooker to Saute. Heat the oil and add the onion and jalapeño. Cook until softened, about 5 minutes. Add the chile powder mixture and stir until well-mixed and fragrant, about 1 minute.Add the beef, lime juice, tomato sauce, and water. Stir to combine. Lock the lid, set the multicooker to Manual and cook for 35 minutes with natural pressure release. The chili will be very thick and rich; feel free to add water to dilute as necessary. Season with salt and pepper and serve.Yield: 6 hearty servingsLinks:Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast: Urvashi Pitre: 9781939754547: Amazon.com: BooksAmazon.com: Comfort in an Instant: 75 Comfort Food Recipes for Your Pressure Cooker, Multicooker, and InstantPot® eBook: Melissa Clark: Kindle StoreThe “Butter-Chicken Lady” Who Made Indian Cooks Love the Instant Pot | The New YorkerDinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®: Melissa Clark: 9781524762964: Amazon.com: Books

12/13/2018 • 43 minutes, 27 seconds

Today, we are in a bulk state of mind as we discuss shrimp scoops, Amélie and our new #1 Fan. Eventually, Molly divulges her bulk section past and Matthew shows off his memorization skills. Oh, we also take luxury vehicles to task so this episode is a lot. Links:Beer-Braised Short Ribs with Wheat Berries

12/6/2018 • 38 minutes, 29 seconds

Welcome to... Risotto World! We've been given a mission and chosen to make it, blowing right through nap time in the process. This quickly devolves into our "sexiest" episode as we discuss scheduling adult time, building bedroom suspense and Carnaroli vs Arborio.

11/29/2018 • 33 minutes, 39 seconds

So what if it is our second ice cream themed episode in one week? We do not have a problem so don't email us. Today we confront cookie smooshed frozen dairy desserts and ask: Are they cookie enough for us? Beware of false memories and melting blizzards. Links:Mallard Ice Cream

11/22/2018 • 26 minutes, 59 seconds

Welcome to Milkshakes: The Sequel. Today, we are steeped in legacy as we ponder the modern meaning of milkshake, whether you can be jealous of a high school and UPS drivers' secret coded language of beeps. MATTHEW’S ULTIMATE COFFEE MILKSHAKE6 ounces coffee ice cream (Trader Joe’s is excellent)1 tablespoon coffee syrup (available at Trader Joe’s or in Rhode Island)1 tablespoon chocolate syrup¼ to ½ cup milkSet the ice cream aside to soften for 10 minutes or until melty around the edges. Add the coffee syrup, chocolate syrup, and milk to a blender and blend until combined. Add the ice cream and blend until well mixed.Yield: 1 large or 2 small servingsLinks:Celebrating Stories of Dairy Devotion | DairyGoodThoroughly Modern Milkshakes: Adam RiedSpilled Milk: Episode 16: Sour CherriesSpilled Milk: Episode 3: Milkshakes

11/19/2018 • 47 minutes, 29 seconds

Today we play Filling, Foam or Substance as we discuss that Thanksgiving staple, Stuffing. Molly vamps and Matthew fluffs as we wonder where the phalanges are, when was Ancient Rome and what potatoes have to do with anything. Links:Cornbread & Sausage Stuffing - Recipe - FineCookingMy favorite stuffing, from Brother Timothy

11/15/2018 • 46 minutes, 15 seconds

Once again, we go way too broad. Today, we discuss Chicken and Rice complete with excessive saliva and slippery lessons. Matthew discloses his rebellious tendencies and Molly christens herself the Mother Dish. Links:Hainanese Chicken Rice Set Recipe | Serious EatsNong's Khao Man Gai | Making you happy - one chicken and rice at the timeChicken Rice War - WikipediaPersian-ish Rice with Tahdig — SALT FAT ACID HEATArroz Con Pollo | How to Make Puerto Rican Style Chicken and RiceBiryani - WikipediaMalaysian Chicken and Rice - Recipe - FineCooking

11/8/2018 • 32 minutes, 23 seconds

Today, Julia Turshen joins us to devour and discuss Iceberg Lettuce. After a quick visit to therapy and Molly's mind's mouth, we reminisce about Individual Side Salad woes and lettuce cups before christening Matthew "The Iceberg Man". We get pretty defensive of this much maligned lettuce, though we do end the show by slamming iceberg heads...Julia Turshen's Iceberg Salad with Pickled Shallots recipe to come soon!Special Guest: Julia Turshen.Links:JULIA TURSHENSigned copy of Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers by Julia Turshen :: Book LarderEquity at the Table (EATT) - AboutIceberg Lettuce Deserves More Than the Wedge Salad | The New YorkerHow to Make the Ultimate Iceberg Wedge Salad | Bon Appetit

11/1/2018 • 42 minutes, 36 seconds

Have your plow and Google calendar ready, because today we are discussing Meal Planning. This is one of those episodes that may be low on comedy but high on usefulness, or so we are telling ourselves. Matthew gets put into the hot seat as we find out about The Meat List and call his mom. We pass strings of mongers as we learn to stride ahead and try to alleviate meal guilt. Links:Dinner: A Love Story - It All Begins At the Family TableChicken Curry With Sweet Potatoes and Coconut Milk Recipe - NYT CookingAmazon.com: Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot® eBook: Melissa Clark: Kindle Store

10/25/2018 • 48 minutes, 16 seconds

Today we have a mid-afternoon co*cktail hour among strangers while deciding make out session requirements, our Hogwarts House and basic rhyming etiquette. While sipping on Kahlúa cold brew co*cktails, we discover that Matthew’s car knowledge isn’t up to snuff and that Molly’s Friday night needs some work. Blankets not included. This episode is sponsored by Kahlúa. Please drink responsibly.Links:RSVPKahlúa Cold Brew Soda Drink Recipe - KahlúaKahlúa Cold Brew Martini Drink Recipe - KahlúaMule "de Cafe" Drink Recipe - KahlúaSpilled Milk: Episode 311: Canned Cold Brew

10/22/2018 • 29 minutes, 32 seconds

Forget Rocky vs Bullwinkle. This is the showdown we've all been waiting for! Today we embark on a skinless tasting and proceed to make things way more complicated than they need to be. Secret envelopes may be involved. Whispering fruits definitely make an appearance. But, no antlers were harmed in the making of this episode so don't write to us!Links:NO! NO! NO! NO! NO! NO! NO! - YouTubeEverything is Alive

10/18/2018 • 25 minutes, 32 seconds

Grab your one euro logs and a sword, because today we are talking about Leeks. We learn about Matthew's unit price obsession and Molly's counter top sludge as we discuss the merits of this melting allium. Things will get dirty.Links:Leiningen Versus the Ants27 Leek Recipes That Are Like, 'Onions Who?' | Bon AppetitDinner, with a garden and lilies | OrangetteFixing a Leek | Bon AppetitDinner: Changing the Game by Melissa Clark Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers by Julia TurshenSmall Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs by Julia Turshen Tickets for our 10/13 Live Show at ReThink Cold Brew Cafe sponsored by Kahlua

10/11/2018 • 47 minutes, 45 seconds

Pour a glass of Kahlúa and put on a sweater, we're going on a field trip! Today we discuss the slow passage of time, fashion cycles and snapchat suspicions as we sip on Espresso Martinis. We discover America's Last Top Model and which host is a ding-a-ling while coming up with some million dollar inventions. Bartender Mittens anyone!?This episode is sponsored by Kahlúa. Please drink responsibly. Links:RSVP here for Spilled Milk live show at rethink Cold Brew Cafe Sponsored by Kahlúa Kahlúa Espresso Martini Drink Recipe - KahlúaKahlúa Irish Cold Brew Martini Drink Recipe - Kahlúa

10/8/2018 • 32 minutes, 45 seconds

This week, we dive into boxes of Movie Candy while Matthew chickens out. Our intrepid hosts suffer bruised tongues and Red Vine abuse while chatting crushes, clammy hands and sexy librarians. Producer Abby strikes again!

10/4/2018 • 43 minutes

Trichomes, botany and provocative questions must mean we are talking about some very special stone fruit. Nectarines, though clingy and aged, are yummy and dominate. Just our type. Links:Punnett square - WikipediaThe Difference Between Freestone and Clingstone Peaches | KitchnOranges: John McPhee

9/27/2018 • 40 minutes, 40 seconds

This week we are a podcast for listening as we discuss Shokupan, the eraserbread. Bread cheeks, heels and ears all make an appearance along with some star making reenactments. Finally, we uncover a secret pastry brush obsession so be sure to swipe right.Links:Japanese Milk Bread | Ayako & FamilyPop Ups — Kamonegi

9/20/2018 • 23 minutes, 14 seconds

Today we go way down Memory Lane Rabbit Hole and end up at The Junior League as we eat the Jello Cake of Molly's childhood. We encounter Mr Bob and High Maintenance as we confront illusions of pudding and compatible superlatives. Limit: One duck per person. Links:Become a subscriber!Rainbow Layer Cake - Kraft RecipesCan I Use Jello In A Cake Mix? - CakeCentral.com

9/13/2018 • 42 minutes, 36 seconds

This was all Producer Abby's idea. Unless you hate this episode, in which case she had nothing to do with it and actually advised against it. Let it be known that Margaritas may cause excessive licking, splinter injuries and are essential to the game "Dumb or Just Sad?". Links:The Best Tequila for a Margarita | Serious EatsThe Thirst-Quenching History of the MargaritaThe History and Science of Frozen Slushie co*cktails | Serious EatsYou Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life You win | Orangette

9/6/2018 • 29 minutes, 58 seconds

Today we taste Ice Cream Cones and immediately become lunge feeders. Dive deep with us for some teaching moments as we tackle cone fears, scotch drops and nature's napkin. It takes some tongue coaxing but eventually blowing agents get their say.Links:A Community for Naturalists · iNaturalist.org

8/30/2018 • 46 minutes, 3 seconds

Today, Matthew shocks and Molly rants as we discover too much of a good thing can be hazardous. We attempt to make meaningful contributions to society as we ponder murderous organs and sneaky nutritional facts. Meanwhile, the dreaded Ice Cream Wall looms ever closer. Links:The Family That Built an Empire of Pain | The New YorkerCaps for Sale: A Tale of a Peddler Some Monkeys and Their Monkey Business: Esphyr Slobodkina: 9780064431439: Amazon.com: BooksThe Case for Free Admission | The New Yorker

8/23/2018 • 30 minutes, 12 seconds

Hey bae, we need a lot of help today. We learn the merits of abbreviations as we discuss that descendant of the club sandwich, the BLT. Topics such as tomato baths and mayonnaise glops are fair game as well as silver foxes and lonely bears.

8/16/2018 • 38 minutes, 39 seconds

We take a long meandering journey down Memory Lane as we discuss Refried Beans and measure coolness levels with Scorn and Envy. We learn the perils of "yes-anding" and hiking while high as worlds collide and Molly's real name is revealed. Links:The Best Refried Beans Recipe | SAVEUR

8/9/2018 • 36 minutes, 4 seconds

Welcome to The Nordic Connection, where we bed and incubate bressert with the help of Molly's tour guide "skills". While discussing Cinnamon Roll anatomy, sugar lumps and student waiters, we come to some surprising conclusions in order to crown the Master of the Yeasted Dough.Links:hagabullar - Google Searchkorvapuusti - Google SearchThe Trouble with Yeast | Bon AppetitQuick cinnamon buns from 'Cook's Illustrated' Homemade Cinnamon Rolls {Plus the MUST-HAVE secret ingredient!}

8/2/2018 • 42 minutes, 4 seconds

Today we skip the dip and dive straight into Hypothetical Vegetable Grammar with a side of dusty radishes. We get philosophical and sporty while Molly's patience wears thin, Matthew invents a new job and a long lost friend returns.

7/26/2018 • 38 minutes, 19 seconds

Welcome to language hour where we encounter some funky Dad stuff, Matthew's secret pottery dreams and Good King Henry. Our vocabulary is off the charts as we discuss the morbid dessert paste Halva while coming up with some all purpose insults. Just don't call us chubby cowards! Links:Halvah - Marble by Russ & Daughters - GoldbelyBig John's PFI Specialty Imported Food Products

7/19/2018 • 39 minutes, 18 seconds

Today we dive into danger with that classic conversation starter, Corn on the Cob. We are still in the milk stage as we fight against the Niblet Nabber with butter pats and Silver Spoons. But wait! The dreaded Butter Boy makes an appearance and all we have are cobshanks! Links:Childish Gambino - This Is America Spilled Milk: Episode 21: Corn off the CobButter Boy® Corn Butterer Foolproof Boiled Corn | Cook's IllustratedGrilled Mexican Street Corn (Elotes) Recipe | Serious Eats

7/12/2018 • 42 minutes, 54 seconds

Today we devour that stone cold classic, de-emulsed edible spackle also known as Cool Whip. Pre-funk with us as we Co-host Greatly to decide if this deserves the highest of Spilled Milk honors, until a secret is revealed that could threaten the future of the show. Links:FamilyGreatlyUrban Dictionary: Pre-funk

7/5/2018 • 32 minutes, 19 seconds

Today we are a couple of hot dishes talking starchy binders and gloopy soups. We discover Molly's lack of hospitality skills and a cute attempt at quiz making while discussing the Blanket and Funeral Casseroles that lurk on the horizon. Links:Meat Doria ドリア • Just One CookbookCookin' with Coolio: 5 Star Meals at a 1 Star Price Oasis: MTV Uncensored [MTV Unplugged 1996]Madonna - Papa Don't Preach Tuna Noodle Casserole Recipe

6/28/2018 • 47 minutes, 38 seconds

Today we embrace the stillness and immediately a fight breaks out. Using panda voices and pH levels, we consume multitudes to find hydration you can feel and amusem*nt you can hear. Thanks again to Mr. Nobody for making this episode possible. Links:Almost Famous (2000) - IMDbZen Shorts Monchhichi - WikipediaStillwater, Oklahoma - Wikipedia

6/21/2018 • 34 minutes, 8 seconds

Today our topic is the Dutch Baby, though you'd be forgiven for forgetting that once we get started. This episode is overflowing with nonsense: indecent proposals, minivans of children and celestial masterpieces are just the beginning. Be sure to stick around for Matthew's Hot Tips, where surprisingly useful information is communicated. Links:9 am Sunday: butter and babies | OrangetteHalley's Comet - Wikipedia

6/14/2018 • 32 minutes, 21 seconds

Saddle up your tongue because today we are discussing Hyperbolic Paraboloid Potato Crisps, the ultimate way recharge your busy day. Are they chips? Or are they crisps? Crackers? Batter? Stix!? We learn about invasive species, lid sufficiency, and loud stacks. WOW! What a Podcast!

6/7/2018 • 35 minutes, 27 seconds

Today we discuss The Unsung Aromatic, scallions. When we aren't accidentally liquefying them, we find that these alliums are pretty inoffensive though Molly isn't that impressed. Then, we celebrate tender lower parts and the return of Mrs. Cubbison. Links:Malaysian Chicken and Rice - Recipe - FineCookingDinner, with a garden and lilies | Orangetteoaxaca city market - Google SearchCalçot - WikipediaMezze Maniche Rigate with Scallions

5/31/2018 • 31 minutes, 16 seconds

Luxury grocery stores, complete with fireplaces and suits of armor, lead us to FrankenMolly, Monte Carlo and eventually to Goldfish. We discuss the merits of smiling snacks, play Name That Princess! and are eventually attacked by stink bugs. Unrelated, how early is too early to drink red wine?Links:Rob RoyWhen Twenty-Six Thousand Stinkbugs Invade Your Home | The New Yorker

5/24/2018 • 30 minutes, 34 seconds

Good morning! Or afternoon. Or tea time. We give up, when do you eat Coffeecake? After some DJ speculation and nubby streusel stripes we decide that we awesome and of course tears ensue. We contemplate going facebook official and would you believe there isn't a mug of coffee in sight?Links:chocolate chip sour cream coffee cake – smitten kitchenbig crumb coffee cake – smitten kitchenCooks Illustrated: Rethinking Coffee CakeCook’s Illustrated Individual Coffeecakes — The Quick Recipe

5/17/2018 • 25 minutes, 28 seconds

Today we wonder if turnips are perfect and who told who to shut up. Then we turn up the funk, get assertive and launch the Cutest Vegetable Pageant. After much debate, we finally decide to rutabaga which turns out to be much more musical than you'd expect. Actually, never mind, long time listeners will see this coming a mile away. Links:Spilled Milk: Episode 145: Bok Choyturnip lanterns - Google SearchGlazed Hakurei Turnips Recipe | Bon AppetitThe ultimate winter couscous - Ottolenghi

5/10/2018 • 32 minutes, 11 seconds

We are 7 years out of date, per usual, but are finally talking Coconut Oil. Is this blast from the past the other white meat? Can our hosts survive through residue dread, mouth mayo and a dramatic on-air argument? Who decides the smell of the beach and recommended portion sizes? All this and more this week on Spilled Milk. Links:How to Make Your Own Chocolate Shell with Just Two Ingredients | Epicurious.com

5/3/2018 • 27 minutes, 21 seconds

Today, through the magic of bubbly topped crumpets, we learn linguistics, history, musical theater, and pillow philosophy. Note how often our self-proclaimed "musical averse" hosts break into song for no apparent reason. Links:The Crumpet Shop – Pike Place Market

4/26/2018 • 27 minutes, 28 seconds

Today we consume quarts of Tang while debating the best snack to demo for young whippersnappers: banana slicing or cutting the cheese? We discover Matthew's past with the Tangmaster General along with Molly's past with bathroom sinks. Links:Our Secret Better Lives — Matthew Amster-Burton

4/19/2018 • 27 minutes, 51 seconds

Straight from your friend's freezer case, today we present Mouth Pillows. We wish for a robot chef or at least a nonna while debating whether this is really just a dumpling by another name. Don't you worry, of course Molly's "Italian" accent makes an appearance.

4/12/2018 • 22 minutes, 7 seconds

Today, we are slippery and unstable as we discuss Frosting in all its weepy glory. We reminisce over rosettes, butt milk and our empathy for electronics. Are you a corner or middle slice person? Or do you take after Matthew and not like cake at all? Monster. Links:Seven-Minute FrostingPerfect Swiss Meringue Recipe | Serious EatsStella Parks on Serious Eats | Serious Eats

4/5/2018 • 36 minutes, 20 seconds

Today the rhizome of podcasts discusses the second best food in the world, thai curries. As we lament our lack of mortar and pestling skills, we wonder where Whoopie went and which Swayze is best. This episode is dedicated to ski jump breasts everywhere. Links:300 (2006) - IMDbmgs - Thai Curry RevisitedWorld food: 50 best dishes | CNN Travel

3/29/2018 • 31 minutes, 14 seconds

Today we taste what is possibly the world's most dangerous drink, Mountain Dew. We discover how a soft drink is like a dating app and the job opportunities for a Soda Sommelier. Trigger warning for any listening Sour Patch Kids.

3/22/2018 • 27 minutes, 45 seconds

Today we wade through traumatic children's literature and a research rabbit hole to bring you Brinner. While debating just throwing an egg on it and the history of PDA, we arrive at the profound conclusion that lunch is dinner is breakfast is lunch. Perhaps love is like consuming waffles late in the day. Links:Google Ngram ViewerPerhaps Love - John Denver & Placido DomingoYou deserve a waffle | OrangetteOmelette and a Glass of Wine by Elizabeth David

3/15/2018 • 31 minutes, 32 seconds

Welcome to The Booch where we simultaneously risk death and health to discuss that effervescent dream drink of hipsters everywhere, Kombucha. We chat about biofilm, liquid interface, mothers, and clothing design. Then, of course, we invent a new Olympic sport. Links:Spilled Milk: Episode 159: Lip Balm

3/8/2018 • 34 minutes, 27 seconds

Today we are bullish and apocalyptic while discussing the most calming of teas, chamomile. We learn about Molly's mortal fear of caffeine, her coolness level in college and then we promptly fall asleep. Some really riveting stuff.Links:The Story of FerdinandTuesday Morning Mall

3/1/2018 • 25 minutes, 50 seconds

Today we (very carefully) taste molten meat inside flaky crusts and diagnose Meat Hand Syndrome while Molly gives us another signature Hot Take. Trigger warning for people who are sensitive to terrible words. Like Producer Abby, who has done nothing but love and support the podcast and does not deserve this sort of treatment. CORNISH PASTIESMakes 5 large pastiesFOR THE CRUST25 ounces flour1 tablespoon kosher salt2.5 ounces cold lard, cut into chunks1 stick (4 ounces) cold unsalted butter, cut into chunks12.75 ounces cold waterFOR THE FILLING2 pounds chuck steak, cut into 1/2-inch cubes, plus some minced beef fat (trimmings are fine)2 pounds russet potatoes1 medium onion, dicedfloursalt and pepper2 tablespoons minced fresh parsleyFOR THE EGG WASH2 eggs2 tablespoons milkPreheat oven to 400 degrees.In a large bowl, combine flour, salt, lard, and butter, mixing with your hands until the fat is in pea-size chunks. Slowly drizzle in cold water, stirring, taking care not to make the dough too wet--check by pressing it into a ball, if it doesn't fall apart into dry chunks, it's ready. Add more water a teaspoon at a time if if needed.Divide the dough into five balls (about 9 oz each). (You can refrigerate the dough up to 24 hours at this point.) Roll the first piece out to a 9-inch circle. Pile the center of the dough with generous layers of potatoes, meat, onion, parsley, suet, and 1 tsp flour. Sprinkle each layer generously with salt and pepper. (I like to make a salt-pepper mixture in a bowl, like they do at Subway.) Using your fingers, moisten the edge of the dough with water and lift the two sides of the pastry to seal on top. Crimp edge with your fingers to hold it together. Place on a sturdy, parchment-lined cookie sheet. Repeat with remaining balls of dough.Beat the egg and milk together in a small bowl. Brush each pasty with the egg mixture and cut two slits in the top with a sharp knife. Bake 30 minutes, then reduce oven to 350 degrees and continue baking 30 more minutes. Cool on a rack 10 minutes before serving.Links:Cooking with Kids: Cornish Pasties | Serious Eats

2/22/2018 • 32 minutes, 25 seconds

This episode was 7 years in the making. Today we dive deep into this Dad food staple finding that a little cheese goes a long way. After some lipstick woes, herbal liaisons and painful high school memories we eventually get super French. Because of course we do. Links:Spilled Milk: Episode 46: Dorm FoodOrder Up: Cracking Open The History Of The Denver Omelet | CPRTamagoyaki (pan fried rolled egg or rolled omelette) Recipe – Japanese Cooking 101

2/15/2018 • 31 minutes, 36 seconds

In between knife-fulls of Sprite curd, we debate jam vs. curd vs. marmalade while going on some seriously weird tangents. We also crown a superior citrus and make some predictions for next year's feudal lord fashion. So, just another Thursday.Links:Oklahoma Aids Care FundAlways to acclaim | OrangetteBaking with Dorie: Lemon-Lemon Lemon Cream Recipe | Serious Eats

2/8/2018 • 31 minutes, 13 seconds

Welcome to another episode of Science, Death and Sex Moves. Today we learn all sorts of new words, some insights into the joys of parenting, and what Molly wants for her birthday. Remember, the first rule about nixtamalized corn is ... you get it. Links:Nixtamalization - Wikipedia

2/1/2018 • 34 minutes, 22 seconds

Babe, join us here at the country club for a refreshing glass of Arnold Palmer after a strenuous game of golf. Or tennis. Or just anytime not in winter. Today we speculate about Arnold Palmer's dark past and get way too excited about nerdy book topics. We also invent a new drink destined for wild popularity. Links:How to Make the Best Arnold Palmer Ever | Serious Eats

1/25/2018 • 20 minutes, 50 seconds

We pretty much want to bathe in pasta, whether its extruded, cranked or dyed. Today we learn about Matthew's angelic past, Molly's preferred ribbon texture and where to find the perfect pasta nest. Excessive accent warning. Links:Skillet Pasta Carbonara (from cook's illustrated) recipe | Epicurious.comBucatini all'Amatriciana Recipe | Serious EatsSpilled Milk: Episode 274: BologneseMatthew Amster-Burton's Books

1/18/2018 • 36 minutes, 10 seconds

Within these four mouth walls, we break dance and break resolutions as we torture our tongues with breath mints. With Mouth Ghosts and Eye Goblins right behind the door, is this the episode where Matthew and Molly finally make out!?Links:Matthew Break Dances

1/11/2018 • 31 minutes, 24 seconds

We continue to exude class today as we lunch on mussels. Adorned in mother of pearl and beards, we learn what it means to adult and what treasures can lie behind dumpsters. Along the way we uncover Matthew's room temperature fears and the best way to chowder. Links:Bordeaux - France - Molly Wizenberg - Town & Country Thai Steamed Mussels Recipe - Allrecipes.comSteamed Mussels With Garlic and Parsley Recipe - NYT Cooking

1/4/2018 • 34 minutes, 30 seconds

Today, we quickly become full of existential angst as we learn way too much about Scallops. Discover how delicate an ecosystem this episode is with all of its biology degrees and cosmopolitan free living. We wonder how to quantify conscious thought while marveling at the long lasting legacy of Daniel Day-Lewis. Links:The Food Lab: How to Sear Scallops | Serious Eats

12/28/2017 • 30 minutes, 36 seconds

Ready for 26 minutes in heaven? Listen as we discuss nameless humanoid baked goods both snappy and biting. We also play Guess the Cookie Cutter Shape and Are We Cool? before we are all gone. Links:Martha Stewart's Royal Icing

12/21/2017 • 25 minutes, 55 seconds

Look at us drinking the trendiest thing in caffeinated beverages! Coffee, steeped long, hard, and cold. We wonder how many sips are too many sips, and what happened to the flavor compounds—all the while hoping Cookie Monster shows up.

12/14/2017 • 30 minutes, 10 seconds

Today Matthew and Molly encounter Curly, Shoestring, Steak and Crinkle all from the comfort of home! Fibonacci and the Golden ratio make cameo appearances and we wonder if there are laws dictating seasoning norms. Recommended reading: The History of Curly Frying. Links:French Fries Recipe - NYT Cooking

12/7/2017 • 25 minutes, 13 seconds

Thanks to Listener Doctor Helena, we embark on a flavor journey that starts in joy and ends in tears. We keep it tight while encountering pleasing packaging and the taste of teacups. Finally, we attempt to answer the age old question: Swedish or savory?Links:Vietnam VAC Homepage - Vietnam Vascular Anomalies Center

11/30/2017 • 27 minutes, 6 seconds

We may get off to a rocky start, but as Molly presents her treatise on Pop Tarts, things start to fire up. We learn about the origins of breakfast pastries, anthropomorphic marketing strategies and introduce a new segment: "Kelloggs or not?". Stick around for the special epilogue. Links:Milton the Toaster - YouTube

11/23/2017 • 27 minutes, 43 seconds

Coming at you hot today to discuss yeasty dough rings. We learn about Matthew's hero complex and the merits of boiling, and encounter some very frightening dolls.Links:Bravetart bagel recipeSimpich Dolls

11/16/2017 • 30 minutes, 28 seconds

Today Matthew and Molly take Tokyo! We are turning strangers into friends as we discuss creamy heads, extravagant delis and squid legs all the while learning more than we ever bargained for about each other's personal habits. Links:Bar VICTORIA - Nakano/Bar Nakano Beer Kobo New York Bar and Grill at the Park Hyatt TokyoTOMATO Fabric Stores

11/9/2017 • 35 minutes, 19 seconds

Roast Chicken, it's not us, it's you. We're only in love with the idea of you. Today we realize our alien tendencies as we broach our feelings of inadequacy regarding these deeply burnished birds. Do you truss us? Links:Zuni Cafe's Roast ChickenThomas Keller's Roast ChickenButtermilk-Marinated Roast Chicken Recipe from Salt Fat Acid HeatPerfect Roast Chicken with Salsa Verde - Not Without Salt

11/2/2017 • 42 minutes, 54 seconds

Welcome to The Laird of the Lentils: Super Tender Potential Edition. Today we reminisce about insufferable grandfathers and lovely advisors while discussing teenage pulse obsessions. We also give you a dumpster full of recipes. POTATO-SAUSAGE MASQUERADE LENTIL SOUPServes 4 to 63 cups cooked lentils (preferably French green)1/2 pound bacon, diced1 medium onion, diced2 large carrots, diced2 ribs celery, diced1 teaspoon cumin8 cups low-sodium chicken broth1/2 pound fully cooked bratwurst (thin links if you can find them), cut into bite-sized chunks1 pound fingerling potatoes, cut into bite-sized lengthssalt and pepperIn a large Dutch oven, cook the bacon over medium heat until it starts to crisp. Add the onions, carrots, and celery and cook until softened. Stir in cumin and cook until fragrant, about 1 minute.Stir in the lentils, breaking up the mass of lentils with the spoon. Stir in the chicken broth, then add the sausage and potatoes and simmer until the potatoes are cooked to your liking, 20 to 30 minutes. Season with salt and pepper to taste. Serve immediately or refrigerate up to 4 days.Links:Zuni Cafe Lentil SoupVelvety Lentil Chestnut Soup Recipe Molly's Lentil Soup from PicnicMolly's MujadaraSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Patricia Wells' Green Lentil Salad Recipe

10/26/2017 • 33 minutes, 2 seconds

Get out those index cards and red string to prep for the holidays. Today we dive into the ol' holiday cookie tin for a taxonomy lesson and find out a curious teenage obsession of Matthew's. Do you think Blackstrap Twinkles is a DJ, Stripper or Grade School Principal's name?. Links:Ginger Twinkle Cookie BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes: Shirley O. CorriherSoft and Chewy Molasses Spice Cookies | Cook's IllustratedM & M at karaokeMolly's Ginger-Molasses Cookies Molly's Chocolate Chip Molasses Cookie

10/19/2017 • 23 minutes, 10 seconds

Professor Molly teaches Student Matthew all about washed rind cheeses through cheese guns, rind bravery and cautionary tales. Blooming and ripe, we step out of the cheese cave and into the light before washing and smearing. We are so cultured. Links:ChaumesTaleggioMerlot BellaVitano® Tieton CreameryHartwell Gruyere

10/12/2017 • 38 minutes, 25 seconds

How many podcast hosts does it take to slice a watermelon? We nerd out big time while discussing seed spitting, thumping techniques and ball conundrums while running into juicy troubles.

10/5/2017 • 29 minutes, 17 seconds

We've finally made it to 300 episodes, so are celebrating with Bibimbap and then maybe some brown diamonds. We sing about rice and the Facts of Life (again) while learning about hot stone bowls and experiments in patience. Matthew's BibimbapFrom Hungry Monkey, Matthew Amster-Burton, Houghton Mifflin Harcourt 2009Serves 4Time: 90 minutes, plus at least 2 hours marinating timeOther popular toppings include carrots, spinach, zucchini, mushrooms and daikon, but try the simple version below first. And by all means try a vegetarian version, with tofu or without. The beef will be easier to slice if you freeze it for 30 to 60 minutes first. If you have access to a Japanese or Korean grocery, you'll find good-quality pre-sliced beef labeled for sukiyaki or bulgogi---a real timesaver. My favorite bowls for serving bibimbap (and many other rice and noodle dishes) are Crate and Barrel's inexpensive Bistro Bowls.For the bulgogi marinade:1/4 cup soy sauce1 1/2 tablespoons sugar2 tablespoons finely grated Asian pear or Granny Smith apple1 scallion, thinly sliced1 medium clove garlic, minced2 tablespoons toasted sesame seeds2 tablespoons sesame oil1/2 tablespoon ground black pepper1 pound beef flank steak, halved lengthwise, then cut crosswise into very thin slices8 ounces bean sproutssesame oil6 cups hot cooked medium-grain (Calrose) rice (from about 2 cups uncooked rice)8 ounces napa cabbage kimchi (see note)4 eggs peanut or vegetable oilgochujang (Korean hot sauce), thinned to pourable texture with rice wine vinegar or water (see note)Combine the soy sauce, sugar, pear, scallions, garlic, sesame seeds, oil and pepper in a bowl. Add the meat and refrigerate for at least 2 hours or up to 24 hours. Put the meat and the marinade in a skillet over medium-high heat and cook just until no trace of pink remains in the meat. Set aside.Blanch the bean sprouts in boiling salted water for 2 minutes.Fry the eggs in a bit of peanut oil a large skillet. (A runny yolk is best here, because the heat of the rice will cook it.)Place 1-1/2 cups of rice in each bowl. Top each bowl with one quarter of the beef, bean sprouts and kimchi---arranging them reasonably artfully around the edge of the bowl---and place a fried egg in the middle.Serve immediately. Each diner should add gochujang to taste and stir everything together, including the egg. Eat with a spoon.NotesGochujang is sold in Korean and other Asian groceries, and now often Western supermarkets as well, generally in a red plastic box. Kimchi is sold in jars in the refrigerated section of the supermarket, usually near the produce with the Asian noodles and tofu. The kind I call for is the most common variety and needs no prep before serving other than slicing it and putting it atop the bibimbap.Links:Cook Korean!: A Comic Book with RecipesEating Korea: Reports on a Culinary Renaissance Bee-Bim Bop!: Linda Sue Park, Ho Baek Lee

9/28/2017 • 25 minutes, 51 seconds

Follow the Animal Cracker trail down memory lane into the Red Carpeted Love Dungeon, which may be located in a parallel universe. We discuss string theories while playing Guess the Animal! and wonder where Bailey went. Links:Spilled Milk - Become a member

9/21/2017 • 29 minutes, 43 seconds

Wait! Before summer ends, we need to talk about Sorbet. Get ready for a palate cleanser and a history lesson. We gild our memories a bit, plan yet another retreat and get excited about ritualized transactions while discussing the glorious Sorbet Age of yesteryear.

9/14/2017 • 29 minutes, 21 seconds

This week we tackle molten lava aka Chicken Pot Pie. We wonder where the pot comes in, the appeal of crusty stew and address Matthew's broken promises. Be sure to stick around till the end for a riveting word game.

9/7/2017 • 24 minutes, 44 seconds

Welcome to the Red-Carpeted Love Dungeon! Alice navigates an obstacle course of cords as Matthew and Molly taste coconut milk and encounter Big Bird and Cookie Monster. Tummy aches may occur. Links:Matthew's Thai Curry Revisited

8/31/2017 • 26 minutes, 47 seconds

Straight from hell, we are Forever Friends who are desperate for some wind beneath our wings. As a cure for our heat wave, we decide to do some rolling boiling and consume bowls of steaming milky macaroni. This episode goes nowhere good, though it does feature babies and bunnies so there is that.

8/24/2017 • 25 minutes, 34 seconds

Make sure you are seated in an upright position while listening to this episode. We travel way way down memory lane as we discuss the vital importance of Cheerios and the merits of clear packaging. After a quick return through Busytown, we do a skills quiz to determine if we are mature enough for these snacks. The answer may surprise you.

8/17/2017 • 29 minutes, 30 seconds

Today we are strangers in a strange box, this time of the Swiss variety. We narrowly avoid horse dental emergencies to explore mountains of chocolate alongside mis-pronunciations galore. No passport required.

8/10/2017 • 21 minutes, 56 seconds

Cheers! Today your out of the know hosts practice extreme ambivalence. But first, some affirmations and explorations from Mother of the Show, Judy. We then discuss friendly ghost stories and rank our favorite food companions. Which is 100% a good idea. Links:Bloody Mary recipe Bloody Caesar co*cktail RecipeA Guide to the Bloody Mary and its Many Variations - Eater

8/3/2017 • 31 minutes, 13 seconds

The law offices of Link, Patty and Chub invite you to The Sausage Report. We tackle the most important meal of the day while discussing the lyrics of Mulan, Molly's obituary status and the delights of Jimmy Dean.

7/27/2017 • 28 minutes, 40 seconds

Aural and Oral here coming to you live with cereal snacking adventures. Today, we go from teddies to goldfish to bunnies to discover the truth behind afternoon delights and flavor blasting. Be sure to look before you squeeze.

7/20/2017 • 30 minutes, 40 seconds

In which we happily accept a nonthreatening box of Hawaiian Junk Food, working through excessive grinding and sawing to get to the Creem Crackers and chubbies inside. Learning nipple care tips and the actual flavor of popcorn are just bonuses.

7/13/2017 • 23 minutes, 58 seconds

Pardon our dust as we discuss Tomato juice, whether it resides in large cans or in dump buckets. Through flume rides, sing-a-longs and soldier ants we wonder if we have finally reached that v8 stage of life. Links:Flume - Say It feat. Tove Lo (Clean Bandit Remix) - YouTube

7/6/2017 • 33 minutes, 5 seconds

Excessive slurping ahead. Matthew schools us on tea leaves, buying a zoo and what to do with PG Tips while Lil ol' Molly offends absolutely no one. Directions: bash, fester, dry, repeat. EXPLICIT. www.spilledmilkpodcast.com Brad Pitt in GQ

6/29/2017 • 30 minutes, 36 seconds

Beware the Crumbling! No we will not discuss grunts, slumps or buckles today, but we will discuss discrete nubs, butter rubbing and Def Leppard. Note: This episode will also serve as our audition reel for America's Got Talent. EXPLICIT. www.spilledmilkpodcast.com Dan Lepard Crumble recipe Molly's old Rhubarb Crumble

6/22/2017 • 34 minutes, 30 seconds

Technical difficulties notwithstanding, we wish you all a Happy Mount St. Helens Day! To celebrate, we take a field trip to that Narnia of restaurants, Buffalo Wild Wings aka B Dub Dub. McKayla and Buff Ranch lead us to consume drumettes, party wings and more snappy tendons than we are comfortable with. All in all, a GREAT choice! EXPLICIT. www.spilledmilkpodcast.com Look Inside this Book Club Live show opener Serious eats chicken wings B Dub Dub Menu

6/15/2017 • 43 minutes, 40 seconds

We're hot for the summer and devouring way more Dinner Rolls than the suggested serving size. We wonder what to pair with butt rolls, what the movie Cider House Rules is about and where pneumatic tubes went. Butterflake and Shutterfly out! EXPLICIT. www.spilledmilkpodcast.com Parker Rolls

6/8/2017 • 30 minutes, 36 seconds

Today we learn about all the forms Vanilla can take; paste, sugar, salt and wood pulp. We also learn about base notes and top notes, smelling as sad as you feel and the various ailments of Richard Scarry characters. EXPLICIT. www.spilledmilkpodcast.com Travel Writing Class at The Pantry Debbie Downer SNL

6/1/2017 • 29 minutes, 5 seconds

Welcome to the Exceptional Food and Comedy Experience for Your Ears. Today we work through mispronunciations, automatans and duo dental emergencies to bring you our thoughts on Arugula. Or rucola. Or is it rocket? Whatever, just put it on a pizza. EXPLICIT. www.spilledmilkpodcast.com

5/25/2017 • 29 minutes, 48 seconds

Grab your hammers because today we are talking Toffee. Molly encounters her first Heath bar, which (spoiler alert) does not go well. We also learn a few things about soft cracks, snaps and surfing geese. EXPLICIT. www.spilledmilkpodcast.com Chill wildlife Instagram Molly's Christmas Toffee Matzo Toffee Cary's of Oregon

5/18/2017 • 29 minutes, 45 seconds

Today we get real about food, within or without you. Playing sausage roulette leads to fennel surprises, thoughts on what makes us human and our best horror movie voices. Beware the evil onion! EXPLICIT. www.spilledmilkpodcast.com PDX show Molly's Sausage Roasted Sausages with Red Grapes

5/11/2017 • 31 minutes, 41 seconds

Well, these aren't the worst things we've ever eaten. Today, we nuke some doughy, toasty "sandwiches" filled with lava, giving Molly yet another brand new life experience. Sing it with us: HOT POCKETS! EXPLICIT. www.spilledmilkpodcast.com

5/4/2017 • 20 minutes, 5 seconds

Bear with our vocal fry and upspeak as we discuss the king of casseroles, Enchiladas. We talk impregnating tortillas, our spin-off show "Cool Hunters" and the return of the dreaded bologna rollups. EXPLICIT. www.spilledmilkpodcast.com Book Larder Independent Bookstore Day Rick Bayless' Green Enchiladas Red Enchiladas STACKED GREEN CHILE CHICKEN ENCHILADAS Serves 4 Time: 2 hours Special equipment: 4 rimmed soup plates (you could make this as a casserole by stacking the tortillas in a large baking dish, but you’d miss out on crunchy cheese, which would be a tragedy) The beans and green chile sauce (recipe follows) may be made in advance. Assemble and broil the enchiladas just before serving. COWBOY BEANS Makes about 4 cups Adapted from MEXICAN EVERYDAY by Rick Bayless with Deann Groen Bayless. Copyright (C) 2005 by Rick Bayless and Deann Groen Bayless. Used by permission of W. W. Norton & Company, Inc. This is more beans than you’ll need for the enchiladas; serve some on the side or save them for lunch. Pureed with a stick blender or food processor, these make fabulous bean dip. 4 slices bacon, diced 2 cloves garlic, minced Half a 15-ounce can diced tomatoes, not drained (preferably Muir Glen Fire-Roasted) 2 (15-ounce) cans pinto beans, not drained 1 tablespoon minced canned pickled jalapeños, optional 2 tablespoons minced cilantro In a large saucepan, cook the bacon over medium heat until crisp. Add the garlic and cook 30 seconds, stirring. Add the tomatoes and cook, stirring regularly, 4 minutes. Add the beans, bring to a simmer, and simmer uncovered 15 minutes over medium-low heat. Add the jalapeños (if using) and cilantro. Taste for salt. Beans should be a little soupy. GREEN CHILE SAUCE Makes about 4 cups Special equipment: Blender or food processor Anaheim chiles vary in heat. This sauce usually comes out fairly mild, but sometimes it’s more like medium-hot. For the guaranteed nonspicy variation, see the note below. 1-1/2 pounds fresh Anaheim chiles 12 ounces tomatillos, husked and rinsed 3 cups low-sodium chicken broth 1 teaspoon dried Mexican oregano 1 clove garlic, minced 1/4 teaspoon salt Ground black pepper to taste 2 tablespoons cornstarch, dissolved in 2 tablespoons water Roast the chiles on a grill or under a broiler until well-blackened. When cool, peel the chilies and slit them open to remove the core and seeds. Mince and set aside. Meanwhile, bring a pot of water to the boil and add the tomatillos. Boil 5 minutes, stirring once or twice. Drain and puree in a blender or food processor. Put the tomatillo puree in the empty saucepan with the chicken broth, Anaheims, oregano, garlic, salt and pepper. Bring to a boil, reduce heat and simmer uncovered 10 minutes. Add the cornstarch, stir and return to a simmer. Simmer an additional 5 to 10 minutes, until sauce is thickened and reduced to about 4 cups. Keep warm over lowest heat if you’re making the enchiladas now. MAKING THE ENCHILADAS Because these enchiladas are broiled, not baked, it’s vital to have the beans, sauce, and bowls hot when you assemble them. You’ll need four soup plates with rims. Unless you have a large oven, you’ll probably need to broil two plates at a time; don’t worry, the enchiladas will stay hot. I’ve made these as cheese enchiladas by simply omitting the chicken, and they were still great. 1/4 cup corn oil, lard or vegetable oil 12 corn tortillas 2 cups shredded cooked chicken (rotisserie chicken works great) 2 cups cowboy beans, hot 4 cups green chile sauce, hot 1 pound shredded monterey jack cheese 4 broiler-proof ceramic soup plates with rims Place an oven rack about 6 inches from the broiler element and preheat to 200 degrees. Place the bowls in the oven to warm them. Heat the oil in a small skillet over medium-high. Working one at a time, fry each tortilla for 20 to 30 seconds on each side, until they’re just beginning to brown and stiffen. Hold each tortilla over the oil with tongs to drain, and place it on a paper towel-lined baking sheet. Remove the bowls from the oven and set the oven to broil. Ladle ½ cup cowboy beans into each bowl. Top each with a tortilla, followed by ¼ cup chicken and a generous 1/4 cup green chile sauce. Scatter with a thin layer of cheese (about 2 tablespoons). Make another layer of tortilla, chicken, sauce and cheese. Finish with a final tortilla, sauce and a thick carpet of cheese (about ¾ cup) extending onto the rim of the bowl. Broil 3 to 5 minutes, or until cheese is well-browned and bubbling. Serve immediately.

4/27/2017 • 26 minutes, 5 seconds

No one has ever been happier to spread their thoughts on brown rice and children's tv shows. Opposites attract as we use context clues to wax poetic about health vs. taste, Daniel Tiger vs. Peppa Pig and the jackasses who give toasts. EXPLICIT. www.spilledmilkpodcast.com

4/20/2017 • 24 minutes, 53 seconds

Radiculous Radicchio! Beware the excessive Italian accents and the actual food knowledge that may be imparted in this episode. We wade through the bitter, the sweet and the trendy to find out about vegetables' hidden agendas and their inner lives. EXPLICIT. www.spilledmilkpodcast.com PDX Live show Molly's Roasted Radicchio Radicchio risotto Radicchio and Radish Salad with Pear and Parmesan

4/13/2017 • 27 minutes, 57 seconds

After last week's meat piles, it is now time for dessert which comes from the check out aisle of a gas station. We are judging candies by their wrappers, checking out big hunks and babe bait and vow to never look inside a candy bar again. EXPLICIT. www.spilledmilkpodcast.com

4/6/2017 • 36 minutes, 27 seconds

We are tasting Bolognese today in all its meaty and long simmering glory. Throughout the journey of today's episode we get stumped by pasta shapes, state birds and basic human emotions. Luckily meat nuggets with clingy pasta saves the day. EXPLICIT. spilledmilkpodcast.com PDX event tix Marcella Hazan recipe RAGU BOLOGNESE Adapted from Kenji Lopez-Alt’s The Best Slow-Cooked Bolognese Sauce Recipe and Cook’s Illustrated, Classic Bolognese Sauce Makes a big pot of sauce that serves a bunch of people 2 packets (2 tablespoons) unflavored gelatin 2 cups whole milk ¼ pound pancetta, chopped 2 tablespoons butter ¼ cup minced onion ¼ cup minced celery ¼ cup minced carrot 1 pound ground beef 1 pound ground pork 1½ teaspoons kosher salt ½ teaspoon MSG 2 cups white wine 1 28-oz can whole peeled tomatoes, pureed with their juice (a stick blender works well) ¼ cup heavy cream 1 ounce grated parmesan cheese Sprinkle the gelatin over the surface of the milk and set aside. Preheat oven to 350°F. Heat an oven-safe Dutch oven over medium heat and add the pancetta. Cook until fat renders and pancetta begins to crisp, about 5 minutes. Remove to a plate, leaving the fat in the pot. Add the butter to the pot. When it’s melted, add the onion, celery, and carrot. Cook until softened but not brown, about 4 minutes. Add the beef, pork, salt, and MSG. Cook, breaking the meat up into the smallest chunks, until meat has lost its pink color, about six minutes. Stir in the milk (with gelatin), bring to a medium simmer, and simmer, stirring occasionally, until milk has largely evaporated, about 30 minutes. Then do the same thing with the wine: stir it in and simmer until mostly evaporated, about 30 minutes. Stir in tomatoes and bring to a simmer. Transfer pot to the oven and bake 3 hours, stirring occasionally, until sauce is thick and meat is tender. Add a bit of water if necessary. The sauce will have a layer of fat floating on top. Stir in heavy cream and parmesan cheese, stirring well to blend evenly and emulsify some of the fat into the sauce. Serve immediately or store in the refrigerator for a few days or the freezer for a couple of months.

3/30/2017 • 28 minutes, 51 seconds

Spilled Milk presents The Taking of Parsley: Curly vs. Flat. Today we wonder whether these little green leaves are more than just a garnish and if curly spinach exists. We also are finally ready to live our best life which includes frolicking, stew and of course, vodka. EXPLICIT. Molly's Lima Beans

3/23/2017 • 26 minutes, 53 seconds

Expectorate Petroleum! Today we power through husky voices and bleeding lips to judge TV Dinners for your hearing pleasure. Canned corn, soupy rice and oceans of gravy are just the beginning. Oh and you'll never guess which Hogwarts house Matthew belongs to! Press play to find out! EXPLICIT. www.spilledmilkpodcast.com PDX live show

3/16/2017 • 26 minutes, 6 seconds

You know you've made it when you do a comedy show at a museum. Though our topics are Summer Berries and Airplane Parts, our conversation veers from crockpots to muffin tops to esters and Oklahoma History. We discover all about Molly's obsession with tiny spaces and pit strawbuzzies against snookberries. EXPLICIT. www.spilledmilkpodcast.com John Thorne Blueberry Clafoutis MOHAI Show Opener: And Eat it Too Podcast

3/9/2017 • 43 minutes, 52 seconds

We sniff your Root Beer! We sniff it up, but draw the line at your lips. Today we taste a soda lineup and discover hints of sassafras, sarsaparilla and wintergreen with a couple of nostalgic twinges along the way. Oh, how are you with road trip playlists? We are going to need some help. EXPLICIT. www.spilledmilkpodcast.com

3/2/2017 • 23 minutes, 54 seconds

We are playing Tubes and Chubs today. Keep your mind out of the gutter, we are talking about Polenta! We assign our listeners a bunch of homework while discussing urban legends like Bigfoot, Cheesy Black Holes and Ottolenghi. EXPLICIT. www.spilledmilkpodcast.com Zuni Cafe Polenta recipe Matthew's Baked Polenta Ottolenghi Polenta Mark Bittman Polenta Recipe Awful Library Books Pot Roast Bolognese

2/23/2017 • 32 minutes, 14 seconds

Wake up! Hide your mom! Tater Tots are the order of the day, along with dog collars, teenage rebellions, ugly foods and interplanetary travel. We may also pay a visit to Betty Crocker. EXPLICIT. www.spilledmilkpodcast.com Green Chile Tater Tot Casserole

2/16/2017 • 24 minutes, 10 seconds

Do you know a plant called chard? Well, we are finally caving to popular demand that we talk about it. While we chomp on chard, we chat about ribs and promise keepers and get into some trouble with our Yes And skills. EXPLICIT. www.spilledmilkpodcast.com Braised Chard with Chickpeas Fine Cooking Chard Gratin Chard, Onion, and Gruyère Panade Our Spinach Episode The Woman who Made Kale Famous

2/9/2017 • 25 minutes, 7 seconds

Today is an emotional roller coaster of sodas, floats and soapy heads which quickly devolves into baby talk. There are ups and downs, with carbonated iced dairy products making sporadic appearances along with coin hills and investigative journalists. EXPLICIT. www.spilledmilkpodcast.com MOHAI live show

2/2/2017 • 21 minutes, 14 seconds

We are firing it up with Flavored Sparkling Waters today! But let's be real people, it is all La Croix all the time. We get severely over-hydrated sipping liquid potpourri as we sporadically break into song, jog in place and ponder the state of celebrity mouths. We are maniacs, MANIACS. EXPLICIT. www.spilledmilkpodcast.com

1/26/2017 • 26 minutes, 22 seconds

We venture back to our botanical roots while peeling cuties, clementines and pixies. We find thumb holes in thin skinned, pithless, refrigerated fruit while learning of June's career aspirations along with some perfume tricks. So gird your loins and get ready to chat Mandarin Oranges. EXPLICIT. www.spilledmilkpodcast.com MOHAI show Oranges by John McPhee Churchill Orchards

1/19/2017 • 27 minutes, 9 seconds

Today's To Do list: whacking, excavating and pegging pomegranates. Also, a taxonomy, vocabulary and mythology lesson to determine if our sarcotesta are juicer than yours. Lastly, we decide if the antioxidants, fiber content and garnet color are enough for us to fall in love with these "love apples". EXPLICIT. www.spilledmilkpodcast.com MOHAI show Matthew's Novel "Our Secret Better Lives"

1/12/2017 • 25 minutes, 18 seconds

Warning: this is one of those episodes where we know nothing and end up practically where we started. We chat extra virgins, discover ripeness levels and look for the key to Molly's very survival while discussing the green fizzling drizzle also known as olive oil. Note: Here are Spilled Milk, we are fans of all jug sizes. EXPLICIT.www.spilledmilkpodcast.com MOHAI show Real Good Food Molly's Shaved Fennel Salad

1/5/2017 • 27 minutes, 2 seconds

Today we are chasing carts and chatting Dim Sum, with a slight detour to sing praises for Toronto's International Airport. Utter madness ensues as our hosts discuss turnip cakes, sesame balls and rice rolls along with industrial sized Lazy Susans and Russell Crowe's ode to the sea. MOHAI show The Dim Sum Dumpling Book by Eileen Yin-Fei Lo Russell Crowe Music Video

12/29/2016 • 32 minutes, 59 seconds

Hey, we've got the Motts! Molly and Matthew snack on applesauce while recording internationally and discuss their respective Canadian Justin crushes: Bieber vs. Trudeau. We find that there is actually a lot going on in an apple, learn the hierarchy of Canadian grocery stores and vent about past host mothers. EXPLICIT. www.spilledmilkpodcast.com Feb.10 Live Show at MOHAI Judy Roger's Roasted Applesauce Pommes Croquantes (Applesauce with Meringue) Motts commercial

12/22/2016 • 37 minutes, 30 seconds

In memory of Listener Erin Today we butcher another language, and this time its Icelandic. Matthew tells us his Icelandic Saga, while Molly makes a lot of disgusted noises at her nemesis: Licorice. Hraun not walk to this episode! EXPLICIT. www.spilledmilkpodcast.com

12/15/2016 • 19 minutes, 54 seconds

Wife/Listener Laurie suggested "suggestions", so welcome to our first episode based off of pictures on a cracker box. Join us as we put on the Ritz while learning shapes of Sociables and just how much a Triscuit can hold. We also form a new religion and elect a new item to the Perfectly Engingeered Food Product canon. EXPLICIT. www.spilledmilkpodcast.com

12/8/2016 • 31 minutes, 7 seconds

Today we are bringing you happiness and cheer, like Hanukkah Harry. It is our first club show and we use this game changing experience to audition for your party guest list and ridicule our producer's decoration preferences. We discuss how Molly really feels about David S. Pumpkins, spiking the cheese ball, how to play Snapdragon on the go and of course, Ted's promotion. So, where can we RSVP!? EXPLICIT. www.spilledmilkpodcast.com Opening acts: Elicia Sanchez Sexual Awake'n'Baking

12/1/2016 • 45 minutes, 3 seconds

T'was the day of Thanksgiving, and all through the episode Sunny D and Hi-C chatted afternoon delight. Quickies, sleeping habits and cheesy mitts help us bloom where we are planted as we strictly enforce the Rule of Tins. Toffee Russian Tea Cakes Fruit Nut Balls Chocolate Rads Peppermint Bark Martha Stewart Chocolate Malt Sandwich Cookies Soda Cracker Toffee Mike and Tom Eat Snacks: Gingerbread

11/24/2016 • 31 minutes, 20 seconds

Through f*** tons of lemons we debate squares vs. bars vs. trapezoids vs. rhombuses. Eggs nuts and jello help us decipher these treats from top to bottom while pitching our mom's merits and deciding which cleavage tool is size appropriate. EXPLICIT. www.spilledmilkpodcast.com Matthew's Lemon bars

11/17/2016 • 21 minutes, 49 seconds

Curly and waffle and matchstick and steak. Happy boxes and soffits and horses' flanks. These are a few of our favorite things. When the fly bites! When the bee stings! When we are dipping in fat! Molly exterminates and Matthew expounds and then we don't feel so off topic. EXPLICIT. www.spilledmilkpodcast.com

11/10/2016 • 35 minutes, 15 seconds

This. Is. Living! We were gifted a box of South African goodies and encountered the paradox of revoltingly addictive treats. Learn the limits of Molly's knowledge of fantasy novels while we sample fruity lubricants and tubes of flavor. We also decide what to do when love grows stale. EXPLICIT. www.spilledmilkpodcast.com Items Tasted Marie Biscuits Chocolate Log Milo Bar Simba Cheddar Chips Tumbles Green Apple Cables Speckled Eggs Beetroot Crisps

11/3/2016 • 24 minutes, 42 seconds

Cracked or ground? Today we've got a peppercorn to grind while we discuss Italian playboys, pink poison and Sprockets. We wonder if pepper mill size matters and why salt just isn't enough. Note: "Let it Go" trigger warning. EXPLICIT.www.spilledmilkpodcast.com Cacio e Pepe Mario Batali's parnsip pepper pasta

10/27/2016 • 31 minutes, 31 seconds

Stand by us as we make announcements, eat fake baked beans and discuss the merits of bush doctors. Yes, there are some "Yes And" fails, yes there are American History fails, but there is also sugar and spice and more depths of flavor than you could ever want. EXPLICIT. www.spilledmilkpodcast.com Live Show New England Baked Beans Fake Baked Beans Cowboy Beans

10/20/2016 • 28 minutes, 15 seconds

We are giving this a whole utensil thing a whirl. Who knew that Rolling Pins brought out the sexy in us? We whack, feel and roll while discussing professional vs. axl and eventually get into some basil bashing. EXPLICIT. www.spilledmilkpodcast.com

10/13/2016 • 22 minutes, 55 seconds

Welcome to our Black Crowes podcast, where we can't remember our favorite Black Crowes song but can name a couple of Lenny Kravitz ones. Through light dustings of cinnamon we reminisce about the smells of our youth, horse husbandry and perform some slam poetry. EXPLICIT. www.spilledmilkpodcast.com Molly's Cinnamon Toast

10/6/2016 • 31 minutes, 10 seconds

In this episode you'll be forced to endure Cookie Monster impressions, mud baths, airborne toxic events and the occasional Peanut Butter Cookie. We invent an equation for sadness, discuss the merits of mental spa treatments and decide how necessary those fork marks really are. EXPLICIT. www.spilledmilkpodcast.com The Player Molly's Peanut Butter Cookies Body Talk Video Janelle Monae Yoga Cookie Monster Video

9/29/2016 • 29 minutes, 53 seconds

11/6 Live Show We are high on caffeine and feeling foyne. But only before 1 pm as we can't drink elongated java joe after that. Matthew tries a Sparkle Pony while mapping Oklahoma City and eventually they both end up down the rabbit hole of nonsense. EXPLICIT. www.spilledmilkpodcast.com Molly's Coffee Article Elm Coffee Roasters Espresso Vivace Slate Analog Coffee Anchored Ship The Fat Hen Herkimer Coyle's Bakeshop

9/22/2016 • 33 minutes, 17 seconds

This episode was recorded in front of a live studio audience with our hosts tasting Ice Cream Toppings, but no ice cream. We learn about Molly's childhood bedroom posters, lopping and Clown Cones. We also barely survive some fiery rants and a failed blind taste test. EXPLICIT. www.spilledmilkpodcast.com

9/15/2016 • 42 minutes, 29 seconds

We revert back to our childhoods yet again as we set up camp in Matthew's living room to devour S'mores. We wonder if Oprah glamps, go meteor hunting and try to keep Molly from burning down the studio. We also learn some new vocabulary while some inventing heretical s'more iterations. No napkins allowed. EXPLICIT. www.spilledmilkpodcast.com

9/8/2016 • 26 minutes, 50 seconds

Today we butcher the Danish language while sampling it's delicacies. We also encounter Molly's nemesis and her mouth's beloved all in one episode. Some unspeakable substances with floating cookies make an appearance while we try to celebrate Mother's Day in September. EXPLICIT. www.spilledmilkpodcast.com

9/1/2016 • 21 minutes, 34 seconds

WARNING: if you have sensitivity to slurping or excessive moaning turn back now. Today we tackle Chewy Fruit Candies, and Molly gets way too excited. Drooling, chewing and saliva tsumanis help us search for hidden jokes and assist us through some intense disagreements. EXPLICIT. www.spilledmilkpodcast.com

8/25/2016 • 22 minutes, 17 seconds

Live Show September 3, 2016 in Seattle We Pesto boyz are traveling back to the 80s yet again, this time to taste an herby, garlicky topping. Matthew's fashion is critiqued and duets abound as we talk garlic skepticism and basil blanching. Spoiler alert for the "All My Children" finale. EXPLICIT. www.spilledmilkpodcast.com Molly's Pesto

8/18/2016 • 44 minutes, 53 seconds

September 3rd Live Show in Seattle at Pocket Theater Can you believe Matthew has never eaten a bagel with cream cheese? Well, today we remedy that with heaping spoonfuls of of the stuff. Molly shows off her Russian accent during discussions of geological eras, visiting tongues and cream cakes. We may have found another addition to our list of Perfectly Engineered Food Products. EXPLICIT. www.spilledmilkpodcast.com

8/11/2016 • 35 minutes, 55 seconds

Honey, we went to New Zealand and learned some new things about candy physics. Did you know they spray, bounce and lump!? Along the way, your real decent hosts get servedPerky Nanas, melted chocolate and inspirational quotes. EXPLICITwww.spilledmilkpodcast.com Spuds potato chips (Chicken flavor) Pineapple Lumps Perky Nana Chocolate Fish Jaffas Feijoa Jam L&P White Chocolate Bar Cool Banana Spray Candy

8/4/2016 • 29 minutes, 17 seconds

This week we visit those relics of the 90s, those partners of goat cheese, Beets. Molly's catering past comes to light as well as some shameful opinions of Matthew's parents. We wonder what the point of raw beets is, what bodily function talk we can get away with and encounter a mid-episode cliffhanger that none of you will notice. EXPLICIT. www.spilledmilkpodcast.com Portlandia Beet Emergency

7/28/2016 • 35 minutes, 20 seconds

Thisentire episode is sponsored by Soy Vay. Soy Vay came to us. They said, "Hey, would you do a whole episode about teriyaki and talk about our sauce?" We said, "Can webe as dumb and/or vulgar as we usually are?" They said sure. So hereyou go: a teriyaki-slicked ridefrom memory lane to the present. Find out how Matthew became an accidental teriyaki celebrity, how to put a luau in your mouth, and a not-so-shocking admission from Molly. EXPLICIT.

7/26/2016 • 21 minutes, 31 seconds

So apparently we have a very special relationship with Lima Beans, those tender and creamy villains of our childhoods. We prank chefs, spontaneously duet and speculate stripper superheros. Can you say "butter beans" 10 times fast? EXPLICIT. www.spilledmilkpodcast.com Molly's Lima Beans

7/21/2016 • 25 minutes, 18 seconds

Holy Quesadillas! We are triangulating the coordinates to Flatbread Alley and choosing the Flour Tortilla path. Now, Matthew is no scientist and Molly doesn't have much experience but they sure have a lot of opinions about those sad floppy things. We also take this time to give a political endorsem*nt which may surprise you. EXPLICIT. www.spilledmilkpodcast.com Tortilla crepes

7/14/2016 • 26 minutes, 53 seconds

Todaya couple of amusingly inquisitive lightweightsgulp down fruit punch for grown ups, also known as Sangria. Hold on to your bedknobs as we traverse the perils of adulthood while chattingeighties ladies, MILFs and mahjong. EXPLICIT. www.spilledmilkpodcast.com The Best Sangria from Cook's Illustrated

7/7/2016 • 23 minutes, 35 seconds

Whether they be fine or coarse, pillowy or electrocuted, Breadcrumbs' capacity for crispiness will elevate any dish. Molly and Matthew follow their trail to find out who remembers Titanic better and what Lynn Rossetto Kasper and Beyonce have in common. EXPLICIT. www.spilledmilkpodcast.com Molly's Meatballs Potato Gatto

6/30/2016 • 24 minutes, 17 seconds

We were given our most luxurious box of junk food yet! This time the packaged snacks come from the convenience stores of the Deep South. Join us as we discuss swamp dreams, peat bog burials and the benefits of a good funnel. Best enjoyed while enjoying peanuts in a bottle of co*ke, but beware the backwash. EXPLICIT. www.spilledmilkpodcast.com Kevin Spacey Impressions

6/23/2016 • 28 minutes, 33 seconds

This week we are blasting and hot taking our way through Puddin Cups. We attempt some musical numbers, profess jiggly preferences and assemblethe perfect gift for the newly single friend in your life. EXPLICIT. www.spilledmilkpodcast.com Scrubs Pudding clip Unsolved Mysteries

6/16/2016 • 23 minutes, 58 seconds

Beware the creaky chair and the hummus overdose! Today we go all out hippie and taste different types of hummi so grab your pitas, gang mates and your favorite cotton tee to fully enjoy the benefits of creamy chickpea spreads. EXPLICIT. www.spilledmilkpodcast.com Not One Shrine J. Kenji Lopez-Alt's Hummus

6/9/2016 • 27 minutes, 41 seconds

Previously on Spilled Milk, we chatted acidic juice and - spoiler alert - we continue this riveting storyline here. We take a jaunt through the 80s, discover all the trends Molly has started and learn that Matthew had a bad tooth experience that defined his childhood. Will there be a Vinegar Part 3? EXPLICIT. www.spilledmilkpodcast.com Kung Pao Chicken

6/2/2016 • 23 minutes, 27 seconds

Today we become quite educational, throwing around words like ethanol and acetic acid. We suffer from excessive alliteration while tasting the Mother of Vinegars and eventually own up to our curmudgeon tendencies. To be continued... EXPLICIT. www.spilledmilkpodcast.com Pok Pok Som Jimmy Fallon Prince Tribute Spoon oil

5/26/2016 • 30 minutes, 15 seconds

Our love for perfectly engineered food products is known far and wide. Today we indulge in yet another feat of edible engineering, stacks and stacks of Oreos. Through double stuff and thin we decide if we are hookers or unscrewers while battling defective packages. EXPLICIT. www.spilledmilkpodcast.com

5/19/2016 • 21 minutes, 10 seconds

Welcome to California History 101 where we attempt to define the enigma that is fruit salad. We reminisce about tender upbringings and reveal our fear of slimy bananas. Learn unique juicing techniques andcatch a sneak peak at our upcoming album of duet covers. EXPLICIT. www.spilledmilkpodcast.com Pok Pok fruit salad Turtle in Paradise

5/12/2016 • 27 minutes, 30 seconds

Dr. Matthew, MD goes down memory lane while Molly tries something new, yet again. We meet up with Tina and Amy while wonderingjust what is textured vegetable protein and what makes something a taco burrito. We also introduce a new segment and further cement our nerd status. EXPLICIT. www.spilledmilkpodcast.com Sketchy Frozen Burrito post

5/5/2016 • 25 minutes, 27 seconds

From lozenges to lollipops, today we are discussing Cough Drops.We traverse basem*nt lairs and state fairs to find out if theseflavored suppressants actually do anything and why there isn't aco*cktail flavored cough drop. Or is there? EXPLICIT. www.spilledmilkpodcast.com

4/28/2016 • 25 minutes

Today is the day we seasoned stoners traipse out to the dumpster and finally join the cool kids. We google 'how to use a weed pipe' and encounter far more Arnold Schwarzenegger movies than we were prepared for. Watch out for Maniacal Molly and Cranky Matthew. EXPLICIT. www.spilledmilkpodcast.com"Cooking with Weed, Why Bother?"

4/21/2016 • 27 minutes, 2 seconds

What happened in California, did not stay in California. Behold our first "on the go" live show! We made it to LA where we decided to chat about Almonds. Well, not so much almonds as zombies, unfortunately placed mirrors and Marzipan Matthew. EXPLICIT. www.spilledmilkpodcast.comBunker Buddies

4/14/2016 • 43 minutes, 53 seconds

Its been a while since we've eaten abroad sotoday we are plowing through excessive information and inaccurate cartoons to bring you our opinions on Taiwanese Junk Food. Molly is texturally challenged while Matthew gets hung up on intense quandaries like when does a bean become a snack and if he has the qualifications to join a traveling trio. EXPLICIT. www.spilledmilkpodcast.com

4/7/2016 • 21 minutes, 34 seconds

Mark our words, canned beans are no laughing matter. From kidneys to cowboys, whipped liquid to a juicy Cafeteria Expose we discover the perfect dinner party size while faking and baking. EXPLICIT. www.spilledmilkpodcast.comCalifornia CasseroleRick Bayless' Cowboy BeansCreamy BeansWhipped Bean LiquidFake Baked BeansBrandon's chickpea saladBraised Chard with Chickpeas

3/31/2016 • 24 minutes, 52 seconds

Today Molly and Matthew meet Celeste, the champion of solo, intimate nights who has been heating up your grocer’s freezer case. We learn that some abominations aren’t what they seen as we strive to always bring you an exceptional listening experience. EXPLICIT. www.spilledmilkpodcast.com

3/24/2016 • 26 minutes, 29 seconds

Actually "Ham and Cheese" since you'd be hard pressed to find an actual mention of ham or cheese here. Instead feast your ears upon poetry filled with adolescent yearnings, Indigo Girls, existential quandaries, sperm whales and fantasies of cheese caves. This episode gets quite EXPLICIT. www.spilledmilkpodcast.comCroque Monsieur

3/17/2016 • 33 minutes, 11 seconds

Today we taste test extra processed mini dairy products to see if they live up to our childhood memories, whether said memories are real or not. We have some intimate unwrapping adventures, discuss a new invention and take a stand against low fat cheese. Co-hosts don’t let co-hosts eat low fat. EXPLICIT. www.spilledmilkpodcast.com

3/10/2016 • 24 minutes, 38 seconds

Oh cauliflower let us count the ways we love you: roasted... and roasted. Matthew has prepared an heirloom produce quiz which causes quite an outrage and we discuss cauliflower "steaks", The NeverEnding Story and an excess of phlegm. EXPLICIT. www.spilledmilkpodcast.comLA Live Show CaramelizedCauliflowerParmesan Roasted Cauliflower -

3/3/2016 • 24 minutes, 47 seconds

We don’t let defective cans get in the way of tender, flaky, buttery biscuits. Sure, this episode contains a whole lot of unnecessary alliteration and sure we confess our deep seated fear of Canadian Geese but our biscuits bring all the listeners to the yard… or rather, to their headphones at least. EXPLICIT. www.spilledmilkpodcast.comLA live showCream BiscuitsCheddar and Ham BiscuitsTouch of Grace Biscuit

2/25/2016 • 32 minutes, 22 seconds

Wondering what all the hubbub is about? Well, tune in to “Making a Crouton” where we venture outside the salad bar to investigate The Case of the Impossible Bread Stabbing. We crunch through soups, salads and rejections only to find that the defense has a surprise witness that could change everything. EXPLICIT. www.spilledmilkpodcast.comMatthew’s Culinate articleGramercy Tavern soup

2/18/2016 • 27 minutes, 5 seconds

Here at Spilled Milk our sole purpose is to spark joy for our brave listeners. Therefore, we are eating a whole lot of gooey, yet somehow crispy, Garlic Bread. We wonder why it often accompanies pizza and pasta, what generation we come from and unveil an absurd childhood aversion to butter. We also give you a homework assignment. EXPLICIT.www.spilledmilkpodcast.comMatthew's "Not One Shrine" Kickstarter pageAdam Ried's Garlic BreadTorrisi/Carbone's Garlic Bread - "I've had it and it's awesome" - Molly WizenbergMatthew's Garlic PizzaThis recipe comes from my friend Kate Lion of Boise, Idaho. It’s the kind of recipe that gets handed down and passed around, and this is my version, which is not too different from Kate’s except that she puts the garlic butter on top of the mozzarella! You can’t really go wrong here.5 tablespoons butter1/4 cup olive oil6 cloves garlic (I use way way more than this and sometimes leave a little out to sprinkle on top raw), minced1 teaspoon black pepper1/2 teaspoon MSG1/2 teaspoon dried oregano1 teaspoon garlic saltpizza doughmozzarellapecorino romano1. Preheat oven to 450°F. In a saucepan over medium heat, melt the butter with the olive oil. Add the garlic, black pepper, MSG, oregano, and garlic salt. Cook until the garlic is fragrant but not browned, about 1 minute. This makes enough topping for two or three pizzas.2. Roll out the pizza dough and spread thickly with the garlic butter mixture (stir well before slathering it on). Add a layer of mozzarella. Bake until cheese is browned and the entire neighborhood smells like garlic, 7 to 10 minutes. Top with freshly grated pecorino romano.

2/11/2016 • 28 minutes, 17 seconds

Today we are tasting those masters of the sneak attack, Raisins. We play a new game entitled, "Raisin or Rancid?" whilereminiscing about little red boxes, spackling and GORP. Things get serious when we bring up dark children's novels and violent parlor games. EXPLICIT. www.spilledmilkpodcast.comMolly's Meatballs with Golden RaisinsMore information about SnapdragonBran Muffins

2/4/2016 • 29 minutes, 5 seconds

Well,we've avoided being trendy long enough and are now finally ready to tackle themost beloved and massaged of all greens, Kale. We discover the power of pot likker and that kale gives us Hulk-like abilities.We like to think that a good kale salad gets better with age, kind of like us. EXPLICIT. www.spilledmilkpodcast.com"If It Sounds Bad, It's Got to be Good" by Melissa ClarkSpaghetti with Braised KaleBoiled KaleKale Chip Ideas

1/28/2016 • 26 minutes, 55 seconds

We are on a roll with gross out episodes, returning this week with Sick Food. We learn about Matthew's mouth problems and Molly's vanilla tendencies while chatting about those edible comforts we consume while we are ill. The merits of flat co*ke, puking sessions and phlegm disposal are high points and we suggest you don't listen to this episode while eating. EXPLICIT. www.spilledmilkpodcast.com

1/21/2016 • 26 minutes, 9 seconds

Be warned, this could be our grossest episode yet, and contains no chewing at all. Today Molly and Matthew tell us about childhood chores, hospital corners and tales of household hygiene. Molly is all for glove empowerment but suffers from grout fear while Matthew has major dishwasher skills. There is a serious case of oversharing happening here. EXPLICIT.www.spilledmilkpodcast.comHomebody book

1/14/2016 • 32 minutes, 47 seconds

Welcome to your favorite ol' podcast where we are embracing fatty fears to devour some lamb. We choose to forgo the mint jelly and focus on racks and shanks while working on our interviewing skills. Our childhood fixations lead us to the only good type of mullet and some serious rumblings. EXPLICIT. www.spilledmilkpodcast.comDavid Bowie from LabyrinthButterfly knifeMolly's Lamb MeatballsMolly's Lamb SausageSkillet Pastit*ioFromThe Best 30-Minute Recipe,Cook’s Illustrated, © 2006.This dish pairs well with a nap.1/2 pound ground lamb1 large onion, diced1/4 teaspoon ground cinnamonsalt and pepper2 tablespoons tomato paste6 garlic cloves, minced or pressed2 teaspoons minced fresh oregano3 cups low-sodium chicken broth1 cup heavy cream8 ounces elbow macaroni1 teaspoon cornstarch1 cup (about 2 ounces) grated pecorino romanoPreheat oven to 450°F. Cook the lamb in a 12-inch skillet over medium heat until brown, breaking it up with a spatula or (try it!) a potato masher. Drain the lamb, reserving 1 tablespoon fat.With the 1 tablespoon fat in the skillet, raise heat to medium-high and add onion, cinnamon, and 1/2 teaspoon salt. Cook until softened, about 5 minutes. Add tomato paste, garlic, and oregano and cook until fragrant, about 30 seconds.Stir in broth, 1/2 cup of cream, macaroni, and cooked lamb. Raise heat to high, bring to a boil, and cook, stirring often, until macaroni is tender, 8 to 10 minutes. (Feel free to reduce heat to medium-high if it’s spitting all over!)Whisk remaining 1/2 cup of cream with cornstarch and stir into skillet. Cook until slightly thickened, about 1 minute.Add 1/2 cup of cheese and season with salt and pepper to taste. Sprinkle remaining cheese over the top and bake until lightly browned, 5 to 10 minutes. Serve.

1/7/2016 • 28 minutes, 32 seconds

Today we brave Alternative Milks, where no udders are necessary. While sipping lame lattes, we dream of rice and decide everything tastes better in a nut bag. We make a New Years Pledge, reminisce about dating vegans, hot horse shoes and wonder if dreadlock milk is actually a thing. EXPLICIT. www.spilledmilkpodcast.comThe Death of Soy Milk

12/31/2015 • 28 minutes, 19 seconds

Molly channels Bob Brennan as she tried to convince Matthew to love leftovers as much as she does, which is a whole lot. Yes, we do indeed encounter the patriarchy again as we chat about chicken salads, cop out dinners and Matthew's husbandly virtues. EXPLICIT. www.spilledmilkpodcast.comReheating Meat from Serious Eats

12/24/2015 • 24 minutes, 28 seconds

Today we are chowing through a hand delivered box of Mexican Junk Food where we venture past fried bones to taste that sweet after burn of chili. We, as citizens of the world, feel compelled to bring you the truth, whether that be pompadours, neckerchiefs, invisible cowboys or the spurs of Molly's past. EXPLICIT. www.spilledmilkpodcast.com

12/17/2015 • 18 minutes, 12 seconds

Welcome to our Date Show! We barely make it through the Arsenic Hour while discussing painted scones, hot tubs full of yogurt and of course, Tinder profiles. Listen for our insights on what makes a good date, and tips for which section of your local Co-op will yield the best Devils on Horseback. EXPLICIT.www.spilledmilkpodcast.comDate PalmWhole Wheat Date Scones with NutmegThe First Bad Man - by Miranda JulyDates in Olive Oil with Sea SaltMilkshake Episode

12/10/2015 • 32 minutes, 15 seconds

Today we take a pass at the deli counter for some choice selections of Cold Cuts, and encounter what may become Matthew's worst nightmare: the Bologna Roll-up. An epic meat themed duet gives way to ham aromas, rants against the patriarchy and stealing a kid's lunch. EXPLICIT. www.spilledmilkpodcast.comFavorite Sleater-Kinney Songs“Get Up”“One More Hour”“Ironclad”“One Beat”“Light Rail Coyote”“Turn It On”"Jumpers""Burn Don't Freeze"

12/3/2015 • 22 minutes, 47 seconds

Today we are all lace and banana bread as we meander down memory lane to visit the Care Packages of our youth. We visit colleges, camps and Molly's bedroom back in Oklahoma while discussing makeout breakouts, luncheon loaves, Whistle pops and and wooing techniques. Warning, you may end up wishing you could wash your hair on a mountainside. EXPLICIT. www.spilledmilkpodcast.com

11/26/2015 • 28 minutes, 57 seconds

What better way to consume cheese, than in cake form? We travel down memory lane and eat sour cream topped cakes while chatting water baths, cake cracks, evil furbies and whatever happened to Tom and Jerry. There may also be a long lost sibling mystery where cheesecake is the vital clue. EXPLICIT. www.spilledmilkpodcast.comIris's Tasty Cheesecake8 oz. chocolate wafers, finely crushed (2 cups of crumbs)3 Tbs. granulated sugar7 Tbs. unsalted butter, melted4 8-oz. packages cream cheese, at room temperature2 Tbs. all-purpose flourTable salt1-1/4 cups granulated sugar1/3 cup mini chocolate chips1 Tbs. pure vanilla extract4 large eggs, at room temperaturePosition a rack in the center of the oven and heat the oven to 375 degrees F.In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.In a stand mixer fitted with the paddle attachment, beat the cream cheese, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.Add the chocolate chips and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

11/19/2015 • 26 minutes, 38 seconds

Today's episode is fraught with danger as Molly and Matthew confront these briny beasts and the cold case of the Pickle Fork. They travel down memory lane all the way to Vegas through vats of relish, salt and vinegar to decide between Claussen, Vlasic and Bubbies and of course declare their favorite pickle sizes. EXPLICIT. www.spilledmilkpodcast.comWe Can Pickle That from Portlandia

11/12/2015 • 33 minutes, 10 seconds

Welcome to the most educational Spilled Milk episode you'll ever hear. We welcome J. Kenji Lopez-Alt and his magnificent meatloaf while he spins tales of luxurious band camps, coed fraternities, and three-meat mixtures. We discuss the loaves of our youth, meat juices, and what this classic American comfort food means to us. Warning: contains MSG, slooshing, and deja vu.Molly's MeatloafFrom Delancey1 tablespoon olive oil1 medium yellow onion, finely chopped2 cloves garlic, chopped1 1/3 cups fresh breadcrumbsAbout 1/3 cup whole milk, or enough to saturate the breadcrumbs1 pound ground beef1 pound ground pork1 teaspoon fine sea salt2 teaspoons fish sauce2 large eggs, beaten well2 teaspoons Dijon mustard1/3 cup minced fresh Italian parsley1/3 cup ketchup, plus 1/4 cup for topping the loafPreheat the oven to 350 F. Line a rimmed baking sheet with parchment or aluminum foil.Warm the oil in a medium saucepan over moderate heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is softened and translucent but not brown. Set aside.Put the breadcrumbs in a small bowl, and drizzle the milk over them, stirring to moisten. Set aside.Put the beef and pork in a large mixing bowl, breaking up any large hunks. Add the salt, fish sauce, eggs, mustard, parsley, and 1/3 cup ketchup. Add the onion and garlic. Using your hand, squeeze the milk from the breadcrumbs; then add the breadcrumbs to the meat mixture (discard the milk). Holding one hand in a claw shape, press it down into the ingredients, and briskly stir with your hand to mix evenly. When the meat and seasonings are uniformly mixed, pick up the mixture and turn in over in the bowl, and briefly mix again (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.)Transfer the mixture to the prepared baking sheet, and use your hands to pat and shape it into an approximately 9 by 5-inch loaf. (If you find that the mixture is sticking to your hands, rinse them well and leave them slightly wet; the moisture will keep the meat from sticking). Brush the loaf evenly with the remaining 1/4 cup ketchup.Cook for 45 minutes to 1 hour, or until a thermometer inserted into the center of the loaf reaches 155 F to 160 F. Cool for at least 20 minutes before slicing.Special Guest: J. Kenji Lopez-Alt.Links:The Food Lab columnKenji's MeatloafChicken Uncanning

11/5/2015 • 35 minutes, 34 seconds

Whether you say cacao nibs or cocoa nibs, today we show you a "different side of chocolate". Our episode is indebted to Alice Medrich and her genius ideas that guide us from bean to nib. Be sure to stick around for our musical segment and let us know your thoughts on our latest cookbook idea. EXPLICIT. www.spilledmilkpodcast.comTheo ChocolateNibby BuckwheatWhole Wheat Sables with NibsNibby MeringueNibby CreamMolly's Finger Sables

10/29/2015 • 23 minutes, 1 second

Today it would seem that any topic is fair game from farming conditions and grecian urn fetishes to snot pockets and otter's dietary habits. Grapes make a cameo appearance when we pit seedless against skinless, fresh against frozen and Champagne vs. Concord. Somehow we all win, and we all lose. EXPLICIT. www.spilledmilkpodcast.comSausages and Grapes

10/22/2015 • 24 minutes, 5 seconds

Infinitely Long and Exceptionally Silly. Today we open Sesame, rejecting the sweet to concentrate on the savory. Whether unhulled, re-hulled or hull-less, we discuss seeds, sauce, paste and oil while wondering about Elmo's gender and seed toasting techniques. EXPLICIT.www.spilledmilkpodcast.comCulinate.com articleSuper Sesame ChickenStanford CardinalMatthew's stir fry articleBig Bang Theory showBig Bang TheoryMATTHEW'S SESAME CHICKENServes 3 to 41 pound boneless, skinless chicken thighs1/2 teaspoon rice wine1/2 teaspoon soy sauce1/2 teaspoon cornstarch2 teaspoons minced ginger2 tablespoons sliced scallions (plus sliced greens for garnish)2 tablespoons peanut oilFor the sauce:2 tablespoons soy sauce1 tablespoon rice wine1 tablespoon Chinese sesame paste1/2 teaspoon sugar1 tablespoon toasted sesame seeds (plus more for garnish)1 teaspoon toasted sesame oilTrim the chicken of excess fat and cut it into 1/2-inch chunks. Stir together with the 1/2 teaspoon rice wine, 1/2 teaspoon soy sauce, and cornstarch. Set aside to marinate for 20 minutes. Stir the sauce ingredients together in a small bowl.Heat the oil in a wok or large skillet over high heat until it begins to smoke. Add the chicken and stir-fry 3 to 4 minutes, stirring occasionally, until well-browned and cooked through. Stir in the ginger and scallions and cook until fragrant, about 30 seconds. Add the sauce ingredients and cook until the sauce is thickened and coats the chicken nicely, about 1 minute.Off heat, stir in the sesame seeds and sesame oil. Garnish with additional sesame seeds and scallion greens and serve immediately with lots of rice.

10/15/2015 • 25 minutes, 46 seconds

It's light, it's quick, it's easy, it's Spilled Milk! Today we discuss our love and ambivalence for that bulky kitchen appliance, the Microwave.Our hosts have quite the history with them, with Molly's half-pint and Matthew's yard sale installation. We discuss bread sponges, upside down pizza, toasted nuts and ovaries and the power of a microwave's ding. EXPLICIT. www.spilledmilkpodcast.comToasting nutsMug Meal Books

10/8/2015 • 27 minutes, 51 seconds

We're bringing junk food back, Norwegian style. These Scandinavian treats bring delight and horror to our intrepid hosts who brave lompers, hair care products, gelee and almond poles. Thank goodness Walters Mandler was here to save the day. EXPLICIT.www.spilledmilkpodcast.com

10/1/2015 • 20 minutes, 6 seconds

You say ri-cahhh-ta, Molly says ri-cohh-tta. Today we look beyond Stouffer's, fangirl over Lynn Rossetto Kasper and chat cheese beds while diving into squares of piping hot cheese and crusty corners. We get boiling and layering tips while staying true to tradition. EXPLICIT.www.spilledmilkpodcast.comMatthew's Lasagna Made Simple12 no-boil lasagna noodles (I use Trader Joe’s or Barilla brand)12 ounces Italian sausage1 jar tomato sauce (I like Bertolli Vineyard series, but use whatever you like)12 ounces mozzarella, shredded 2 ounces Parmigiano, shreddedPreheat oven to 400°F. Boil a large pot of water. Add 6 of the lasagna noodles and boil until just shy of tender. In my experience, this takes 6 minutes for Trader Joe’s, 2 minutes for Barilla. Precision isn’t important, as long as they don’t fall apart. Stir frequently so the noodles don’t fuse together. Yes, you’re pre-boiling the no-boil noodles. Sorry.Meanwhile, cook the sausage in a skillet, breaking it up into bite-size chunks. In a bowl, toss the two cheeses to combine.Remove the first batch of noodles with a skimmer and set on a towel-lined baking sheet in a single layer. Add the second batch of noodles to the pot and begin building the lasagna while they boil.Spread a few tablespoons of sauce on the bottom of a 9”x13” baking pan. Lay on three noodles, then top with additional sauce (about 3 tablespoons per noodle) and scatter with ⅓ of the sausage. Top with a thin layer of cheese and begin the next layer. You’ll be making four layers total. Make the final (top) cheese layer nice and thick.Cover with foil and bake 30 minutes. Remove the foil and continue baking 10 to 15 minutes, or until cheese is nicely browned. Serve immediately; this also reheats extremely well, in the oven or microwave.

9/24/2015 • 26 minutes, 12 seconds

Today we find out just how many innuendos can we fit into 20 minutes. With much slusching, we chat naturally perfumed melons and Molly's stealing habits. In typical Spilled Milk fashion there is of course a French melons vs. Japanese melons debate and we decide that next episode, we are going global. EXPLICIT.www.spilledmilkpodcast.comMolly and Matthew sing karaokeMelon made sippable

9/17/2015 • 35 minutes, 22 seconds

Spilled Milk: Bottled at the Source.Today we are tasting Natural Waters, purified, filtered and flavorized with no machete necessary. Please note that no pole dancing lessons, neither vertical nor horizontal, are included in this episode.www.spilledmilkpodcast.com

9/10/2015 • 24 minutes, 44 seconds

It took 190 episodes for Matthew to find a peach that can live up to his exacting standards. Today we take a variety quiz, talk peach butts and de-fuzzing with a whole lot of slurping and dribbling. We also seek to discover if there is one perfect way to eat a peach. EXPLICIT.www.spilledmilkpodcast.comSpilled Milk Episode PrepMatthew's first food article

9/3/2015 • 39 minutes, 39 seconds

Always fresh, always unfiltered. With frosty copper mugs in hand we consume ales and beers of the ginger variety. We learn about Molly's McDonald's phase, her flat past and ongoing internal struggle between Tim Riggins and Taylor Kitsch. With the help of the Golden Girls we learn the Facts of Life, or at least identify some specific fears for when the aliens invade. EXPLICIT.www.spilledmilkpodcast.comRachel's Ginger Beer co*ck and BullBundabergReed'sCanada Dry

8/27/2015 • 26 minutes, 59 seconds

Get ready for a whole lot of jiggling and gelling. Matthew confronts his traumatizing past with Jello-O shots while Molly debates American Gladiator vs. mainframes. We try cherry, grape and orange flavors with no shortage of slimy residue. Don't worry, we still find a way to bring up outdated pop culture references. EXPLICIT.www.spilledmilkpodcast.comMatthew jiggles jell-o videoWatch it wiggle, see it jiggle!

8/20/2015 • 27 minutes, 46 seconds

What’s the deal with Frozen Yogurt? Once again, we get stuck in the past as we discuss whether fro-yo is just topping deep or is it actually more than a creamy conduit? Buckle up as Matthew and Molly take us on a roller coaster of topics that may not actually go anywhere.Links:Cruel Temptations theme songArrested Development - "Tennessee"

8/17/2015 • 22 minutes, 35 seconds

Today, blueberries are gracing us with their presence, much as we are gracing your eardrums. Whoever said chivalry was dead hasn't met Matthew Amster-Burton, who always give fair warning when throwing garbage out the window. We are chattingsize preferences, high bush vs low bush,mixtapes and Amadeus. EXPLICIT. www.spilledmilkpodcast.comRustic Tart

8/13/2015 • 24 minutes, 32 seconds

Today we are spicy, fresh and chatting about ginger. We may not stay totally on topic but we do get another chance to show off our poetry prowess. Ourknowledge of pop culture is in rare form here as Bennifer and Bourne make an appearance and we get another relationship rumor started. EXPLICIT.www.spilledmilkpodcast.comMolly's Ginger Cake with Caramelized PearsGinger Snaps

8/6/2015 • 28 minutes, 6 seconds

No punch bowls or ice rings here. We are using straws, boxes and communal vessels. Though she's had a few bad experiences with Fruit Punch in the past, Molly braves through artificial flavoring like a pro. Through band names, flower beds and riddles we are determined to find out what fruit is actually inside Fruit Punch. EXPLICIT.www.spilledmilkpodcast.comKool Aid commercialRoyal Blood band

7/30/2015 • 24 minutes, 58 seconds

The heat is literally frying/melting/murdering our brains so please accept our pre-emptive apology for the rambling nonsense in this episode. While our thermometers climb past 90, we chat cool treats and find that our love for Madonna and Beyonce is fierce.Molly and Campari are sitting in a tree while Matthew, well... haters gonna hate. EXPLICIT.www.spilledmilkpodcast.comOpen Your Heart videoPapa Don't Preach videoExpress Yourself videoNovember Rain videoOtter Pops

7/23/2015 • 27 minutes, 1 second

Summer gifts us with glorious strawberries so we are gifting you with an heirloom variety quiz. We chat strawberries whether they be raw, cooked, jammed, stolen or hulled and find that there is little in this world that doesn't fluster Matthew. Be sure to stick around for the poetry reading. EXPLICIT.www.spilledmilkpodcast.comPoem

7/16/2015 • 24 minutes, 36 seconds

With more straddling and mashing than necessary, we present you with Banana Bread. Sure what the freezer does to a banana is unspeakable, but we go there. For the listeners. Through speckles, mush, chunks and MILFs, today's conversation will make you wish you could turn back time. EXPLICIT.www.spilledmilkpodcast.comBakesale Betty's Banana BreadChocolate Cinnamon Sugar Banana BreadBanana-Coconut BreadBanana Bread with Chocolate and GingerCher - If I Could Turn Back Time Video

7/9/2015 • 23 minutes, 2 seconds

Recording live from the wilderness where we get traumatized by the outdoors and beverage laws while on our Picnic. We discuss food temperatures and transportation, celebrity guests and encounter more bugs than any other episode before. So much nature. EXPLICIT. www.spilledmilkpodcast.comJapanese potato salad - Lovely LanvinMatthew's Calzone recipe (vaguely)Wine StixPicnic BackpackMichael Chabon

7/2/2015 • 32 minutes, 58 seconds

As usual we arealways trend following and never trend setting. Webrought you energy drinks, so now its time for Energy Bars. We wonder why you'd ever want to replace a meal, how long it takes for an energy bar to take effect and if they are just worse oatmeal cookies. Matthew and Molly judge onfuel, performance and aftertaste power. Predictably, things get dirty almostimmediately. www.spilledmilkpodcast.comKind BarsPower BarsLarabarsLuna BarsCliff Mojo barBig 100 Colossal Meal Replacement bar

6/25/2015 • 22 minutes, 42 seconds

The listeners spoke and... we didn't really listen. Today we address the best and worst of crispy, cheese soaked Nachos. Toppings, cheese ratios, high school reunions and balding are all up for discussion and we also find out what cheese and underwear have in common. EXPLICIT.www.spilledmilkpodcast.com

6/18/2015 • 24 minutes, 50 seconds

The things we do for this show. Today we sacrifice our tongues as we travel down Hot Sauce Alley where the conversation quickly turns morbid. Matthew discovers how cool he really was as a child and Molly reveals her "50 Shades of Grey" past.www.spilledmilkpodcast.comThai Beef with Chilis and Holy Basil

6/11/2015 • 22 minutes, 8 seconds

The stakes have never been higher as M & M examine American puddings, not to be confused with British puds. This indefinable substance grows a skin, scrambles eggs and could give us an exclusive insight into Molly's newest project. We also play casting director for the upcoming Spilled Milk Remake. EXPLICIT.www.spilledmilkpodcast.comMolly's Rice PuddingMatthews other podcastPudding Skit

6/4/2015 • 22 minutes, 20 seconds

Today we stir and taste non-peanut Nut Butters. Listen to scintillating conversation regarding almond butter phases during college, grease vs. sludge and nut arbitrage. We are talking buttering nuts and seeding butter while the nut aromas get to our heads.www.spilledmilkpodcast.comStirring video

5/28/2015 • 18 minutes, 6 seconds

After 175 episodes, we have finally selected our ideal chopsticks and feel ready to tackle Soy Sauce. We chat X-Files, cartoons, fairy tales and feigning interest while drowning our rice in The Black Ooze. Will we or won't we be able to differentiate between high end and low end sauces? www.spilledmilkpodcast.comAnd Eat it too podcastMolly's articleKikkoman commercial videoDragonfly sauce Yamasa Marudaizu

5/21/2015 • 27 minutes, 17 seconds

Yes, we were given yet another box of foreign goodies submitted for our pleasure and judgement. Indian Junk Food is super classy although its looks, taste and smell don't always exactly align. This is a seriously bangin box full of confusing aromatics, exuding liquids and squeaking cheese.www.spilledmilkpodcast.com

5/14/2015 • 20 minutes, 51 seconds

For optimal results, your cohosts recommend bathing and basting yourself in the sizzling slurry of deliciousness that is brown butter. Be sure to hold on tight to your chemise as we encounter nutty food babies, Lynn Rossetto Kasper imitations and foaming flecks.www.spilledmilkpodcast.comSole MeuniereBrown Butter CornbreadMolly's Spoon CookiesSmitten Kitchen Rice Krispie TreatsTough Cookie Cinnamon Butter

5/7/2015 • 24 minutes, 13 seconds

Journey into the minds of geniuses asPat Benatar and Kenny Loggins present an ode to childhood.We packed each other a meal filled with goodies from our childhood lunch boxes where we find that baggie technology has not improved since our mothers controlled our food choices. Full of toxic chemicals, dry cookies, sweaty carrot sticks and stolen lunch items we discoverMolly's equestrian past and can only hope that someone other than Matthew gets his references.www.spilledmilkpodcast.comCédric Villani

4/30/2015 • 40 minutes, 4 seconds

As grown ups, we can eat whatever we want for breakfast. Today we grab some brooding breakfast desserts from the shelf where they have lived for who knows how long. Cake nuggets, waves of powdered sugar and sweaty glaze are all part of this complete breakfast.www.spilledmilkpodcast.com

4/23/2015 • 18 minutes, 55 seconds

This Sunday is our live show! Get your ticketshere!With mouths afire we unveil the many layers of onion's little sibling, the shallot. We discuss this sexiest of alliums in the raw, fried, pickled and crisped along with that most vital of questions: Does size really matter? EXPLICITwww.spilledmilkpodcast.comCrispy Fried ShallotsMolly'sVinegar-Roasted Shallots Adapted fromBraised Duck With Green Beans, Thai StyleDuck With Brussels Sprouts, Thai Style, Mark Bittman, The New York Times2 duck legs, trimmedSalt and pepper1 cup sliced shallots1 tablespoon minced ginger1 tablespoon minced garlic1 cup brussels sprouts, trimmed and halved2 teaspoons sugar2 tablespoons nam pla or soy sauce2 tablespoons lime juice, or to tasteCoarsely chopped fresh cilantro leaves for garnishCrispy fried shallots, for garnish1. Season duck legs with salt and pepper and place in a skillet over medium heat. Cover and cook until skin is well browned, about 30 minutes, lowering heat as necessary to produce a steady simmer. Turn duck legs and continue cooking until liquid is mostly evaporated and duck is tender, 60 to 90 minutes total.2. Transfer duck to a plate and pour off all but a couple of tablespoons of fat. Turn heat to medium high, and add shallot; cook, stirring occasionally, until it softens, about 5 minutes. Add ginger and garlic and cook, stirring, for 30 seconds.4. Add 2 tablespoons water, sugar, fish sauce, and brussels sprouts. Place duck legs on top of sprouts mixture and bring to a simmer. Cover and cook until sprouts are very tender, about 15 minutes, adding a little more water if necessary to keep mixture moist. Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve. Serve with sliced chiles in fish sauce and crispy shallots for garnish.Note: You can serve the duck on or off the bone. Good with rice, also surprisingly good with crusty bread.

4/16/2015 • 23 minutes, 52 seconds

Still tickets available for our live show on April 19th in Seattle!Once again, a box of foreign delights has landed on our table, ergo we are forced to partake and pass judgement. This time, Korea lends its treats to our tongues and we hold nothing back. Kit Kat etiquette rules are established, theories are floated and there are more Korean treats in our youth than you may think.www.spilledmilkpodcast.com

4/9/2015 • 14 minutes, 43 seconds

Live show tickets here!Join Professors Molly and Matthew as they teach Encased Dough Balls 101. We tackle existential questions such as the exact definition of a dumpling, where ravioli falls and a technique known as "Side Swayze". Be sure to take notes and use the technical definition of dumpling in your future edible exploits.www.spilledmilkpodcast.comThe Search for General TsoMatthew's dumplingsAdapted from Eileen Yin-Fei Lo,The Dim Sum Dumpling Book1/2 teaspoon baking soda1 teaspoon kosher saltFor the filling:12 ounces bok choy, separated into stalks and leaves, cut into 1/2-inch pieces12 ounces ground pork1/3 cup sliced scallions1 teaspoon kosher salt2 teaspoons sugar1.5 teaspoons minced ginger1.5 teaspoons rice wine1 teaspoon soy sauce2 teaspoons sesame oil1 egg1 tablespoon oyster sauce1.5 tablespoons cornstarchpinch black pepper1 package (about 44) gyoza skins (we like Twin Dragon brand)1. Bring a pot of the water to a boil and add the baking soda and 1 teaspoon salt. Add the bok choy stems. After 1 minute, add the bok choy leaves. Drain, rinse with cold water, and squeeze out well with a towel.2. Transfer the greens to a medium bowl and add the remaining filling ingredients. Stir until thoroughly combined (hands are good for this) and refrigerate uncovered, 4 hours.3. Fill the gyoza skins with about 2 teaspoons filling per skin. Here’s a video that shows how to fold them.https://www.youtube.com/watch?v=IOqgGieImME.4. In a large nonstick skillet, heat 1 tablespoon peanut oil over medium-high. Add dumplings to fit. When they’re sizzling, add 1/2 cup water and cover. Steam 6 minutes, adding additional water if necessary. (You want the water to be just about boiled off at the 6-minute mark.) Uncover and cook until well-browned. Serve immediately.

4/2/2015 • 21 minutes, 39 seconds

Live show tickets still availablehere!Hopes are high for hand delivered Singapore Junk Food which comes heavily packaged, addictive and conditioned. Molly confronts the dreaded jellied meat while SuperRing comes to the rescue!www.spilledmilkpodcast.com

3/26/2015 • 13 minutes, 57 seconds

There are still tickets available for our April 19th Live Show here!We are going door to door bearing laughter, joy and mint chocolate treats. Mint is our favorite chocolate pairing, though we think that could be due to dependence rather than merit... We attempt to earn our badges in financial literacy, mob mentality and rekindling relationships.www.spilledmilkpodcast.com

3/19/2015 • 21 minutes, 27 seconds

Click here for tickets to Spilled Milk Live on April 19th at Town Hall Seattle!Today Molly and Matthew go back to their roots to chat about the first dish they ever learned to cook, scrambled eggs. The nuances of egg preparation, when to cheese and how much to butter are all fair game while puns are strictly forbidden.www.spilledmilkpodcast.com

3/12/2015 • 19 minutes, 43 seconds

Hot and bubbly, we are stabbing our way into the 70s with Molly's first foray into fondue. The conspiracy behind the creation of fondue is revealed as are past experiences with French stoner dudes, and clergy members.www.spilledmilkpodcast.comRaclette SetBubbling Fondue Instagram video

3/5/2015 • 21 minutes, 51 seconds

Sugar bombs away! Stop by our break room for a box of donuts aka: crullers, fritters, bear claws, bismarcks, twists and jellied. We chat about weepy donuts, oozing donuts and what they have in common with sex and pizza. EXPLICIT.www.spilledmilkpodcast.comFrench Cruller :Lemon - Yogurt FrittersMr. Donut

2/26/2015 • 32 minutes, 40 seconds

We celebrated our 5th birthday/anniversary with a live show where we broke our slogan by sharing cake with the audience. Molly and Matthew reminisce about their childhood birthday parties, cakes and presents. There is a lot more crying and fainting than you'd expect. We try classic yellow cake with chocolate frosting, Funfetti and Molly's birthday cupcakes while pondering June's pastry chef aspirations. Thanks to all who submitted their funny childhood birthday stories!traumaticSpecial Guest: Becky Selengut.

2/19/2015 • 52 minutes, 41 seconds

Get ready to concentrate. When you are hot and sweaty from watering your potted plant, nothing is better than a cool, refreshing, bottled and carbonated "orange" flavored beverage. Mexican carbonation, the Vietnam War and Russian history all play an important part of this tasting. This episode comes with a special alternate ending! EXPLICIT.www.spilledmilkpodcast.com

2/12/2015 • 18 minutes, 51 seconds

Crunch. Crunch. Crunch. Today we delve into fennel, its seeds, pollen, fronds and bulbs. Matthew finally admits to his mysterious past while we wonder about this plant's licorice flavor and price point.Jill Santopietro's Braised Fennel with Meyer Lemon and ParmesanShaved Fennel Salad with Mushrooms and Parmesan

2/5/2015 • 19 minutes, 35 seconds

We don't know much about football, so we are participating in the only way we know, the beer. Join us as we slosh down memory lane, wonder where the calories in light beer go, which beer has the best cans and if our beer of choice makes us hipsters. Go Seahawks!www.spilledmilkpodcast.comBeers tastedBudweiserCoors LightRolling RockPBRRainierBud Light Lime

1/29/2015 • 19 minutes, 34 seconds

It is the dead of the winter and our lips are paying the price. We try a plethora of lip balms and finally admit to our Carmex addiction. Waxy, fruity, glossy or tinted, these balms are smooth on the lips but rough on the tongue. How often do you lip balm? www.spilledmilkpodcast.com

1/22/2015 • 24 minutes, 5 seconds

Rise and Shine! Today we consume yet another doughy breakfast item slathered in syrup. Molly and Matthew struggle to keep things clean while wondering what the opposite of Belgian is and whether a waffle is just a pancake in disguise. What tops your waffle? www.spilledmilkpodcast.comYeasted Buckwheat WafflesWaffles of Insane Greatness

1/15/2015 • 23 minutes, 34 seconds

Oh Canada! You send it, we eat it. Maybe that should be our new motto. Today we flirt with new career paths, challenge Smarties to a duel and find out if our patriotism trumps our taste buds.www.spilledmilkpodcast.com

1/8/2015 • 18 minutes

Happy New Year!Beware: carrots apparently bring out some inflamed opinions. We discuss the carrots of days gone by and find out if Molly can rescue Matthew from his carrot rut. Remember to tip your podcasters in carrot coins. EXPLICIT.www.spilledmilkpodcast.comHoliday Carrot PuddingSmitten Kitchen's Carrot SaladCarrots CorentineCarrot Pickle

1/1/2015 • 25 minutes, 15 seconds

Fröhliche Weihnachten!We must not have been too naughty this year, since we were gifted a box of German Christmas treats. We delve into the merits of marzipan, artificial aromas and shady Santas. Thanks for listening and supporting us during 2014! EXPLICIT.www.spilledmilkpodcast.com

12/25/2014 • 17 minutes, 23 seconds

The cure for the flu? Sandwiches of course. Or is it tattoos? Sandwiches both foreign and domestic, of the past and the present haunt our appetites and today we discuss and debate our favorites. It isn't as simple as you think to pair the perfect bread with the perfect fillings and ideal amount of ooze.www.spilledmilkpodcast.comSpicy catfish sandwichesAdapted in freewheeling style from Matt’s in the MarketChipotle mayo from Nancy Silverton’sA Twist of the WristFor the mayo:1/2 cup mayonnaise2 tablespoons minced cilantro1 tablespoon olive oil1 tablespoon lemon juice1 large clove garlic, minced2 teaspoons pureed or minced canned chipotles (or more to taste)1/2 teaspoon kosher saltFor the catfish:2 catfish fillets, quartered into strips1/2 cup cornmeal1/2 cup all-purpose floursalt and pepper1 cup frying oil of choiceThin-sliced sandwich breadButter lettuce, torn into bread-sized piecesStir the mayo ingredients together in a bowl.Salt and pepper the catfish on both sides. Let sit at room temperature for five minutes. Mix the cornmeal and flour together in a pie plate. Dredge in the catfish in the cornmeal mixture, shaking off excess, and remove to a plate.Heat the oil in a large nonstick skillet over medium-high until the oil shimmers and a chunk of bread bubbles vigorously when you toss it in. Add half the catfish strips and fry 2 minutes per side. Drain on paper towels and repeat with the other batch.Assemble the sandwiches. I am not going to explain this part, except to say that you should put the mayo on both slices.

12/18/2014 • 20 minutes, 10 seconds

Today we are joined by our arch enemy, Dan from The Sporkful,to talk all things lame and boring, otherwise known as Vanilla Ice Cream. We find out what your favorite frozen dessert says about your bedroom behavior and discuss melting points and scoop skirts. What tops your sundae? EXPLICIT www.spilledmilkpodcast.comThe SporkfulEat More BetterIce creams tasted:Haagen-Dazs VanillaDreyer’s Slow-Churned Vanilla BeanSnoqualmie Danish Vanilla BeanSafeway Select Super-Premium VanillaFunny man and vanilla philosopher Alex Falcone’s podcasts:Read it and WeepPack Your Mics(If you watch Top Chef, you will love Pack Your Mics)Special Guest: Dan Pashman.

12/11/2014 • 30 minutes, 20 seconds

Finally, the episode you've all been waiting for! Our hosts get more and more tipsy as they learn what makes a co*cktail a classic, what Matthew can safely order in a biker bar and how many steps it takes to become Don Draper. It was way past our bedtime and we were up to no good. Warning: You may want to have a drink of your own to get through this episode. EXPLICITwww.spilledmilkpodcast.com

12/4/2014 • 35 minutes, 31 seconds

Today you can finally have some of our topic, if you are having that classic Thanksgiving side dish, the Green Bean Casserole that is. Molly and Matthew discover whatFriday Night Lights and green beans have in common along with some soggy and squeaky beans.Happy Thanksgiving! EXPLICIT. spilledmilkpodcast.comClassic Green Bean CasseroleMark Bittman's Duck Legs with Green BeansFuchsia Dunlop's Stir Fried Romano BeansDry Fried Green BeansHeirloom Green Beans

11/27/2014 • 25 minutes, 36 seconds

How do you take your sour cream? Whipped, savory and with extra fat? Today your super cultured and ultra-pasteurized hosts alternate from true detectives to true divas. Serving suggestion: do not partake before noon without a baked potato. spilledmilkpodcast.comHomesteady PodcastAmanda Hesser's Almond Cake

11/20/2014 • 24 minutes, 25 seconds

Today we are extra sharp, clothbound and falling down the Wookey Hole. We love cheddar cheese in every shape and color, whether generic or artisanal, just don't ask us to start cheddaring. Now to determine the best vehicle to transport these cheddars safely to our taste buds... spilledmilkpodcast.comMolly's Oat Cakes

11/13/2014 • 25 minutes, 2 seconds

Autumn has arrived bringing with it all manner of pumpkin spiced edibles. Molly and Matthew tackle heirloom varietals, contemplate a Trader Joes pumpkin intervention and taste a PSL which surprises even themselves. We ask the world, how far is too far when it comes to pumpkin spice? spilledmilkpodcast.com. EXPLICIT.Buzzfeed article on 3 days of Pumpkin Spice

11/6/2014 • 25 minutes, 11 seconds

Molly, Matthew and the Maillard Reaction presents an ooey, gooey, sticky adventure of the burnt sugar variety. Caramel is cheap and simple, yet impressive, kind of like the Spilled Milk Podcast.Where we stand on the Great Salted Caramel Debate comes up as well as safety tips while listening to this podcast. Hard and hot is always the way to go. spilledmilkpodcast.comCaramel SauceMatthew's Caramel articleMathnet EpisodeCarmelitasArdent Homesteader

10/30/2014 • 21 minutes, 25 seconds

Either we are nearing our expiration date or we will just need another trip to the dentist after these Colombian treats from Listener Maria. These DIY delicacies teach us to always pair our Frunas with our Papitas de Pollo. spilledmilkpodcast.com

10/23/2014 • 15 minutes, 28 seconds

What baby brassica simply stalks and leaves? Bok Choy! Through 50 shades of green and raw dunks, Matthew and Molly explore this underused vegetable beyond the good ol' stir fry. spilledmilkpodcast.comMatthew's Bok Choy stir fryHeat peanut oil in a wok or skillet. Add chopped bok choy stems, stir-fryuntil starting to become translucent and browned (2 minutes), addleaves and a nice dollop of Thai roasted chile paste. Toss until thepaste is well-distributed. Taste for seasoning and add more chilepaste if necessary.Chili Garlic Sauce

10/16/2014 • 16 minutes, 59 seconds

Today we take a walk down the wild side through nutty Oklahoman pasts while Molly and Matthew fall under the spell of black walnut magic. RIP nutcrackers. spilledmilkpodcast.comWalnut Cake from OrangettePurchase Black WalnutsPike Place Nuts Yelp ReviewsWalnut oilPickled Walnuts

10/9/2014 • 21 minutes, 13 seconds

Meat posts at the ready! Molly and Matthew taste jarred spaghetti sauces and discuss chunky vs. smooth, Sinatra vs. Newman and stapled fingers vs. inside out eyelids. Note: Viscosity is vital and oregano only in moderation. spilledmilkpodcast.comCook's Illustrated Skillet Lasagne

10/2/2014 • 17 minutes, 18 seconds

This week we confront those cheesy crackers that populated our childhoods and continue to haunt our dreams. Tasting these zesty, neon orange, voluptuous crackers brings about some loaded conversations. spilledmilkpodcast.com

9/25/2014 • 13 minutes, 34 seconds

Stephen King and Spilled Milk presents: Fresh Herbs. Molly and Matthew approach a plethora of herbs, favorite and feared, real and imagined, delicate and oppressive. Through preferences and prejudices it turns out that thyme makes fools of us all. spilledmilkpodcast.comMolly's andMatthew'sStir-fried Minced Beef with Chiles and BasilGreek style lima beans

9/18/2014 • 24 minutes, 35 seconds

Carla the Listener sent us on a journey of Brazilian delights. Crossing the Saliva Sea, our odyssey is fraught with poor pronunciation, incognito beef chips, enigmatic peanuts and vile meat jelly with a stop by the Pseudo Swiss Alps. spilledmilkpodcast.com

9/11/2014 • 17 minutes, 53 seconds

Back to school with French 101. Your supply list consists of a baguette, beret, neckerchief,squeegee and a fire extinguisher. Today we'll lecture on savory and sweet crepes while Matthew's francophile past finally comes to light. spilledmilkpodcast.comAlton Brown's Crepe BatterTortilla CrepesBeat an egg, some cream and milk (and vanilla if you want),dunk the tortillas, and cook in butter.

9/4/2014 • 22 minutes, 17 seconds

Today we are tapping caramel corn with relish. Those sticky, crunchy clusters invoke more spelunking stories, though not the kind you are thinking of. You may want to think twice before playing Truth or Dare? with Matthew and Molly. EXPLICIT spilledmilkpodcast.comMolly's Caramel Corn from David GuasSpilled Milk Popcorn Episode

8/28/2014 • 28 minutes, 36 seconds

Welcome to the Spilled Milk Sugar Bush, where we taste maple syrup of all grades and qualities and sometimes, it's not even real. We've done way more research into syrup grading than you ever thought you'd want so take notes. Through sticky pours and drizzles, some strong feelings arise and things get heated. spilledmilkpodcast.com"Men with Brooms"International Maple Syrup Institute

8/21/2014 • 22 minutes, 5 seconds

Today, we plate up some pasta and discuss sauces sans tomatoes. Molly fixates on spelunking while Matthew's cookbook collection comes under fire. It's Loren vs.Bastianichso cast your votes, boil some water and sauce it up.Recipes:Pasta Aglio e olioPasta CarbonaraRigatoni with 5 LiliesPasta with Parsnips and PancettaFrancis Lam's Pasta with Eggplant PureeMolly's PestoJames Beard's Braised Onion SaucePasta Bible Pasta (aka Mezze Maniche Rigate with Scallions)Adapted from The Pasta Bible, Silvio RizziServes 4Rich and buttery without being heavy, this fresh-tasting dish is good any time of year.3/4 lb mezze maniche rigate or rigatoni1 bunch scallions (6 thick or 12 thin), white and light green parts only, thinly sliced4 tbsp butter1/2 bunch Italian parsley, minced2 egg yolks1/2 cup freshly grated Parmigiano-ReggianosaltMelt 4 tbsp butter in a skillet over medium-low heat.Add the scallions and cook gently 15 minutes, turning the heat down if the scallions threaten to brown. Let cool until merely warm (5-10 minutes; the exact temperature isn't critical as long as it won't fry the eggs) and stir in the egg yolks, parsley, and cheese.Meanwhile, boil the pasta in a large pot of salted water. When al dente, reserve some cooking water, drain, and add the pasta to the scallion mixture. Toss well to mix, add some reserved cooking water if it seems too dry, season with salt, and transfer to 4 heated bowls

8/14/2014 • 25 minutes, 46 seconds

This week, we tackle yet another trendy topic and discover that toast abuse is real.But we still aren't sure if it's worth $4 a slice or which method is best for getting that perfect crisp, though John Thorne seems to have some strong toasty opinions. And Radio Lab, just remember that imitation is the sincerest form of flattery. spilledmilkpodcast.comThis American Life - Episode 520:"No Place like Home""Pot on the Fire"by John Thorne

8/7/2014 • 22 minutes, 2 seconds

More than just mirepoix, we seek to celebrate celery in all its stringy, crunchy glory. On a journey through its leaves, seeds and stalks, listen as we crunch away chatting about the merits of de-stringing, chopping and puppetry. EXPLICIT. spilledmilkpodcast.comRecipesFuchsia Dunlop’sSend the Rice Downfrom"Every Grain of Rice"Marcella Hazan's Braised Celeryfrom Food52

7/31/2014 • 18 minutes, 56 seconds

We make good on our promises so it is time to discuss oatmeal in cookie form. Have you ever been lured and deceived by raisins? Do you know where no bake cookies come from? How about the fighting capabilities of Sesame Street characters? Take a listen as we taste and chat over these grandmotherly delights. spilledmilkpodcast.comOatmeal Chocolate Chip Cookie*from The Grand Central Baking Book*Matthew's Note: This is an approximate recipe. Note that cookies look way underbaked when done, and you shouldn't put white chocolate in anything.Easy Oatmeal Cookies - source unknown1 cup (8 oz) butter, softened1 cup (7 oz) sugar1 tsp vanilla1 cup (5 oz) flour1/2 tsp baking soda1/2 tsp kosher salt2 cups (7 oz) rolled oatsPreheat oven to 350. Using a large spoon or spatula, blend butter,sugar, and vanilla in a large bowl until well mixed. Stir in flour,baking soda, and salt; mix thoroughly. Stir in oats.Form dough into small balls, about one inch diameter, and place twoinches apart on an ungreased baking sheet. Flatten balls slightly withfingers (dampen fingers with cold water if dough is sticking). Bakefor 10-12 minutes until the edges are light brown. Cool on the bakingsheet for 1-2 minutes, then transfer to a wire rack.Note: I used old fashioned rolled oats; some recipes call forquick-cooking. I think any kind of rolled oats would work.

7/24/2014 • 15 minutes, 12 seconds

Please sir, we want some more sloppy breakfast cereals. This week our topic is farina aka Cream of Wheat, that favorite meal of the elderly or incarcerated. Join us as we discover what actually makes this stuff edible, Daryl Hannah and bears all before a skin forms. spilledmilkpodcast.comMost Exciting Page in Wikipedia: List of PorridgesMalt O Meal commercial

7/17/2014 • 16 minutes, 12 seconds

Today we discuss extreme exploders, hopped up with high fructose corn syrup and 1% real fruit juice. Those whirling, squirting, leaking, tingling and fizzing flavors that dance on your taste buds provide a science experiment in candy form that could very well blow your mind. spilledmilkpodcast.com

7/10/2014 • 20 minutes, 23 seconds

Get ready to expose yourself to that tangy, cold and crunchy meal accompaniment, coleslaw. Shredded, raw and sometimes wilting, we find the perfect balance between green cabbage and red cabbage with a full serving of goat at no extra charge. spilledmilkpodcast.comRecipesDave Lieberman’s Asian SlawColeslaw with Cilantro and Lime

7/3/2014 • 20 minutes, 28 seconds

Is it a bird? Is it a plane? It's The Pretzel! He is here to save the day from the Snack Artist's nefarious plan to take over the world with honey mustard pretzel minions. But where is The Pretzel's trusty sidekick, Peanut Butter Pellet? Tune in to find out! spilledmilkpodcast.comPretzels TastedRold Gold sticksSafeway Snack Artist mini twistsSnyders of Hanover sourdoughTrader Joes Peanut Butter Pretzels

6/26/2014 • 17 minutes, 5 seconds

When life gives you powder... you eat it from the can. This week's topic is Lemonade where we discover yet again that Matthew is a snob with atrocious pickup lines while Molly ponders the Mystery of the Missing Pink Lemons. Taste the thirst. EXPLICIT. spilledmilkpodcast.comMatthew's Method - Sliced lemons, mashed and strained with sugar and water (sparkling or still)Molly's Method- Simple syrup, lemon juice, sparkling water (try rosemary infused simple syrup)Matthew's Arnold Palmer - Equal parts brewed black tea and lemonade with a dash of simple syrup

6/19/2014 • 21 minutes, 24 seconds

Rise and Shine! This week, we embark an another oat based breakfast, this time the gloopy variety. Our slightly snobby hosts prefer posh and steel-cut though they may deign to sample some of that instant flavored stuff. The Podcast, out! (drops mic)www.spilledmilkpodcast.comRecipes and LinksApril Bloomfield’s PorridgeMegan Gordon’s steel-cut oatmealSerious Eats slide show of Oatmeal toppings

6/12/2014 • 23 minutes, 21 seconds

With rhymes and puns, Molly and Matthew tackle what could prove to be their Achilles' heel, Canned Tomatoes. Through cheesy pasts, shady meeting places and can opener envy, our hosts slog through these pureed, sliced, diced and fire roasted sauce makers. spilledmilkpodcast.comRecipesCowboy BeansMarcella Hazan's Tomato Sauce with Onion and Butter from OrangetteMatthew's Short Ribs with Wheat berriesMolly's Oven Roasted Canned Tomatoes from Bon Appetit

6/5/2014 • 21 minutes, 22 seconds

While neither are worthy of the title Granola Mentor, Matthew and Molly are taking us from toasty to tasty. Join these cereal stuffers as they get their oats in order and discuss the merits of clumps, mix-ins and pulling out in time. Help us Sam Elliot, you're our only hope. EXPLICIT. spilledmilkpodcast.comRecipesMolly's GranolaMatthew's GranolaLinksFood 52 clump articleThe Kitchn clump articleDang coconut chipsMarge Granola

5/29/2014 • 22 minutes, 50 seconds

Great blades of wheat grass! This week our super trendy and always relevant hosts are on a cleanse. They are bulking up and hulking out, braving one of the most dreaded of beverages, green juice. This episode is certified organic, all natural, cold pressed, non-GMO and gluten free. Bottoms up! EXPLICIT. spilledmilkpodcast.comRecipesAbby's Green Smoothie - Blend up the following: coconut water, romaine lettuce, kale, banana, apple, lemon juice and berries.Super weird hippy version - Blend up the above with atablespoon of flax seeds, chia seeds, spirulina and chlorella.LinksJuicebox in SeattleSujaEvolution Fresh

5/22/2014 • 17 minutes, 51 seconds

This week, Matthew and Molly once again laugh in the face of danger as they brave pungent odors, homicidal plants and entrapping tendrils. The limited edition backyard edibles tasted are fiddlehead ferns, ramps, pea shoots and stinging nettles. Forage with care! spilledmilkpodcast.comRECIPESAbby's Mom's Recipe for Fiddleheads - blanch, sauté with olive oil, salt and chili flakesRamps and Pea Shoot CrostiniLINKS Pea Shoots Stinging Nettles Ramps Fiddlehead fernsLangdon Cook - "Mushroom Hunters"Spilled Milk Rhubarb EpisodeSpilled Milk Asparagus Episode

5/15/2014 • 22 minutes, 49 seconds

This week we are packed in the Mediterranean tradition with one of Matthew's most feared foods, canned tuna. Get ready to pick a side, whether it's Albacore vs. Yellowfin, Chunk vs. Solid, Water vs. Oil or Italy vs. Costa Rica. spilledmilkpodcast.comTuna TastedBumblebee Prime Fillet Solid White Albacore in waterChunk light in vegetable oilTonno GenovaFlavor Fresh pouch of Yellowfin in extra virgin olive oilTuna VentrescaTuna RecipesSalad NiçoiseVitello Tonnato

5/8/2014 • 19 minutes, 58 seconds

Sweet tofu pockets it's Sushi 101! Matthew finally gets to show off his knowledge of that most beloved of Japanese cuisine, sushi. He expertly guides us through concept, pronunciation, tastings and practical application. Molly is not amused. EXPLICIT. spilledmilkpodcast.comCookie Monster: Boat of Cookies!

5/1/2014 • 22 minutes, 18 seconds

Webster's Dictionary defines Icebox Cake as: (n) Much better than a human centipede. Join our post-apocalyptic adventure where zebras and cannibals abound and only a 2 ingredient chilleddessert can save you.House of Cards Season One spoiler alert! spilledmilkpodcast.comThe classic 2-ingredient version: Nabisco Famous Chocolate Wafers and whipped cream. Chillfor a few hours to overnight.Famous Chocolate WafersFood52 articleSmitten KitchenMartha Stewart Peanut Butter Icebox CakeBakeless Sweets by Faith Durand

4/24/2014 • 16 minutes, 10 seconds

Keeping you regular with our weekly episodes, this time we probe everybody's favorite laxative, prunes. This versatile fruit delights whether dried, stewed, juiced, roasted, savory or sweet. "Moist" haters beware. spilledmilkpodcast.comRecipesThe Wet Plum Mocktail - Prune juice, splash of club soda and a squeeze of lemon.Paula Wolfert's Stewed Pork with Prunes and Onionsvia Fine CookingStewed Prunes with Citrus and Cinnamonvia OrangetteDavid Lebovitz'sPrunes Stewed with Port WineWine-Stewed Prunes and Mascarponevia Frankie’s 457 SpuntinoLinksPruneaux d’AgenMolly's Food52 co*cktail columnMolly's book Delancey, released on May 6th.

4/17/2014 • 18 minutes, 41 seconds

Celery straws and coconut bras. Here at Spilled Milk, we don't shy away from the deep questions, such as "What actually constitutes a food utensil?" and "Where do Red Vines go when they die?". Desperate times call for edible utensils. spilledmilkpodcast.com

4/10/2014 • 19 minutes, 26 seconds

Dive deep into the nooks and crannies of that perfect breakfast system delivery mechanism: the English Muffin. Are they English? Are they muffins? Can our intrepid bread nerds, Matthew and Molly, break through the crumpet barrier and avoid an avocado ambush? spilledmilkpodcast.comModel Bakery English Muffins

4/3/2014 • 23 minutes, 17 seconds

To dip or not to dip? Creating a perfectly crustic grilled cheese sandwich is an art. Butter-brushing, crisp-creating and cheese-selecting takes an expert, which we totally are. Please don’t be intimidated by the goblins and eroticism contained within.EXPLICIT. spilledmilkpodcast.comSmitten Kitchen's Classic Grilled Cheese

3/27/2014 • 22 minutes, 25 seconds

It’s time. It’s lime time. They’re essential to ceviche, Mexican cooking, Thai cooking, and pie. We investigate Persian limes, key limes, rangpur limes, and that one lime with the racist name that we’re really not sure what to call. spilledmilkpodcast.comSpicy Sauteed CornKasma Loha-unchit’s Hot and Sour Shrimp SaladCook’s Illustrated Key Lime Pie

3/20/2014 • 17 minutes, 4 seconds

Sons and daughters of Scotland! We are Spilled Milk. And that’s as much of Braveheart as we remember. Listener Gemma kindly sent us a box full of Scottish wafers, caramel, and absurdities. What else could we do but start chewing? Alba gu bràth!EXPLICIT. spilledmilkpodcast.comTreats tasted:Tunnock’s tea cakesTunnock’s caramel wafer biscuitsTunnock’s caramel logLee’s Original MacaroonSuper Fizz Wham tongue-tingling chew bar Highland Toffee softer eating

3/13/2014 • 23 minutes, 6 seconds

Fiesta! Molly and Matthew get down with five bowls of spicy goodness and a pound of broken chips, and they learn a lot about salsa, garlic, and life. Take yourself to a new frontera with this episode.EXPLICIT. spilledmilkpodcast.comRick Bayless’s Roasted Tomatillo-Serrano SalsaBrandon’s Grilled Tomato Salsa

3/6/2014 • 19 minutes, 52 seconds

This week on Mixed Nuts: Matthew admits to a shocking nut-crush. Molly admits she’s never thought much about mixed nuts. And we spend five minutes begging for money. spilledmilkpodcast.com

2/20/2014 • 26 minutes, 16 seconds

Road trip! Why is our sound quality so lousy this week? It’s because we took the show to our local fast food emporium to enjoy some frozen treats. We talk Frostys, Blizzards, and other fast-food classics. Plus, a sneak preview of Molly’s forthcoming hard-hitting investigative book. spilledmilkpodcast.com

2/6/2014 • 18 minutes, 6 seconds

Dear Dennis Quaid: We’re really sorry about all the things we did to you on this episode. But really, would you rather Martin Short in there, or us? Love, your two grannies, Molly and Matthew. spilledmilkpodcast.com

1/23/2014 • 18 minutes, 30 seconds

Finally, Matthew’s superpower is revealed. Trust us, you didn’t want to know. In the meantime, however, we eat bacon and talk thickness, crispiness, smokiness, and finding bacon in unexpected places. spilledmilkpodcast.comBacony cornbread recipe:http://www.spilledmilkpodcast.com/2012/12/27/cornbread-recipes-from-episode-81/

1/16/2014 • 25 minutes, 23 seconds

Witness the debunking of eggplant sex, the battle of bitter and silky, and the birth of Hobo Ghannoush.NOTE: You know the part where Matthew gets all smug because he knows the word “dioecious”? Well, he was completely wrong. Eggplants are monoecious. spilledmilkpodcast.comRecipes:Francis Lam’s Eggplant PastaFuchsia Dunlop’s Fish-Fragrant Eggplant

1/9/2014 • 22 minutes, 25 seconds

Welcome back, our friends, to the show that never ends. But how do you stop talking about pizza toppings? I mean, you’ve got cheese, sauce, pepperoni, margherita, supreme, pineapple, dessert pizza, hamburger nuggets, white pies, red pies, and we forgot to even mention pesto. spilledmilkpodcast.com

12/27/2013 • 25 minutes, 23 seconds

Hey, sweetie pies. On this episode we explore the sweet potato/yam divide, ruin Thanksgiving, get arrested for assault and battery, and still have time to stuff our faces with cake. Recipes: Sweet Potato Pound Cake, Roasted Japanese Sweet Potatoes with Scallion Butter. spilledmilkpodcast.comSweet Potato Pound Cake: http://orangette.blogspot.com/2009/03/i-mean-it.htmlRoasted Japanese Sweet Potatoes with Scallion Butter:http://www.epicurious.com/recipes/food/views/Roasted-Japanese-Sweet-Potatoes-with-Scallion-Butter-240549(Epicurious)

12/12/2013 • 18 minutes, 25 seconds

From the high-powered world of competitive botany comes this lip-puckering episode. How do you zest? How do you juice? How many hand gestures can we work into an audio podcast? Go suck a lemon!EXPLICIT. spilledmilkpodcast.comRecipes:Braised Fennel With Meyer Lemon and Parmesan(Jill Santopietro):http://www.nytimes.com/recipes/11426/braised-fennel-with-meyer-lemon-and-parmesan.htmlAmanda Hesser’s Lemon Chicken:http://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/imbb_24_amanda_.htmlCook’s Illustrated Lemon Bars:http://leitesculinaria.com/3357/recipes-lemon-bars.html

11/28/2013 • 16 minutes, 59 seconds

DIRECTIONS TO THE SPILLED MILK SALAMI DUNGEONDrive 2.8 miles down Lactic Fermentation ParkwayTurn right onto Meat Stick Alley (ignorePRIVATE PROPERTYsign)Proceed until you see an ominous-looking shackFlee on footspilledmilkpodcast.comRecipe:Potato Gatto:http://seattletimes.com/pacificnw/2001/1007/taste.htmlSalami tasted:Creminelli Wild BoarOlympic Provisions Saucisson SecOlympic Provisions FinocchionaOlympic Provisions LoukanikaFra’ Mani NostranoSafeway Primo Taglio Hard Salami

11/14/2013 • 18 minutes, 24 seconds

The things we do to our bodies on this episode should be illegal. Also, our understanding of human biology is primitive. Also, what is nougat? Also, where are we and why are we surrounded by empty candy wrappers? Candies tasted: 3 Musketeers, Necco Wafers, Nerds, Snickers, Milky Way Midnight, Reese’s Peanut Butter Pumpkin.www.spilledmilkpodcast.comThis episode is brought to you by Tonx: fresh-roasted subscription coffee. For a free trial—yes, that’s free coffee, no strings attached—visithttp://tonx.org/milk

10/31/2013 • 20 minutes, 24 seconds

Padlock your freezer, because we’re coming for your dough! What kind of chocolate makes the best cookie? What’s so great about old dough? Does size matter? Molly and Matthew chew through two astonishingly different cookies in search of answers. Recipes: Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie; David Leite’s Chocolate Chip Cookie.www.spilledmilkpodcast.comCook’s Illustrated Thick and Chewy Chocolate Chip Cookie:http://web.mit.edu/bakingvolunteer/recipes/Recipes/Tollhouse%20Chocolate%20Chip%20Cookie.pdfDavid Leite’s landmark cookie article, recipe included:Perfection? Hint: It’s Warm and Has a Secret:http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all

10/17/2013 • 14 minutes, 53 seconds

It’s light vs heavy vs canned vs Peter Gabriel vs Prince in this no-holds-barred cream-o-rama. Wait, that didn’t sound right at all. What can you say about whipped cream, anyway, other than “whip it well and put it on everything?” We give it our 16-minute best shot.EXPLICIT. spilledmilkpodcast.com

10/3/2013 • 18 minutes

It’s our centennial episode! Remember when Spilled Milk got its start, back in 1913? All we remember is, we probably didn’t have access to the variety of gourmet salts we enjoy today. Salts tasted: Jacobsen (Oregon), Læsø Groft Sydesalt (Denmark), Admiralty (Washington),sel gris(France), Maldon (England), Diamond Crystal (US), Okinawa Snow (Japan). spilledmilkpodcast.com

9/19/2013 • 24 minutes, 25 seconds

Hey does it seem like we’re talking really fast? It seems to us likewe’retalkingreallyfast. Molly and Matthew celebrate the moments of their lives with a selection of the finest instant coffees. Remember France? Remember Jean-Luc, the waiter? Remember leg warmers? It’s Maxwell’s House; we just broke in and drank his coffee.EXPLICIT. spilledmilkpodcast.comClassic General Foods International Coffees commercials:Sexy ad:http://www.youtube.com/watch?v=V_EHD2rGCq8Frenchy ad:http://www.youtube.com/watch?v=mcMpJlYynBwThis episode is brought to you by Squarespace, the all-in-one platform that makes it fast and easy to create your own professional website, blog, or online portfolio.http://squarespace.com/milk

9/5/2013 • 19 minutes, 47 seconds

Join your masked hosts El Rábano and Le Radis for a classic Spilled Milk heirloom produce variety quiz and a discussion of French breakfasts, little pinkies, and big hairy daikons. Recipe: Braised radishes. spilledmilkpodcast.comBraised radishes:http://orangette.blogspot.com/2011/04/have-your-way.html

8/22/2013 • 18 minutes, 22 seconds

Listeners Rachel and Max from Pittsburgh sent us the greatest gift: a big box of potato chips. Grandma Utz, for example, fries her chips in lard. Whatever happened to old Grandma Utz, anyway? Chips tasted: Lays, Utz (original), Utz Kettle Classics, Utz Natural Gourmet Medley, Grandma Utz, Herr’s Kettle Cooked. spilledmilkpodcast.com

8/8/2013 • 18 minutes, 7 seconds

This is the show that you’ve been waiting for, in which we determine, once and for all, the best pasta shape. Or not. Along the way, Matthew continues his love affair with penne rigate, Molly makes Italians roll their eyes and groan, and we voice some strong opinions (surprise, surprise!) about saucing pasta. Roll up your slappy sleeves and dig in.Mezze Maniche Rigate with Scallions:http://forums.egullet.org/topic/126202-pasta-bible-pasta/Pasta with Yogurt, Peas, and Chile:http://orangette.blogspot.com/2013/06/told-you-so.html

7/25/2013 • 18 minutes, 46 seconds

It’s July in Seattle, and that means one thing: salmon. We’ve been noodlin' around in the river with Brad Pitt, losing fingers and catching dinner, and now we're sharing our favorite ways to cook and eat our favorite local fish. (Though, no, you still can't have any.) spilledmilkpodcast.comBabbo Salmon:http://seattletimes.com/pacificnw/2002/0908/taste.html(not sure why I called for a nonstick pan; stainless or cast-iron or carbon steel is better)

7/11/2013 • 18 minutes, 24 seconds

In this flaky, buttery episode, Molly and Matthew pull apart the culinary conundrum that is a croissant. How did the croissant conquer the world when it's so hard to make? We're still not sure, but we’re willing to eat four croissants for lunch in order to find out. We investigate butter slabs, shoeboxes, Costco, and Pillsbury crescent rolls on our way to enlightenment.www.spilledmilkpodcast.com

6/27/2013 • 17 minutes, 31 seconds

What's your jam? Our jam is jam. Strawberry, gooseberry, tayberry, damson...but grape? Not so much. We taste a bunch of jams on toast and have a Smucking good time doing it. spilledmilkpodcast.com

6/13/2013 • 20 minutes, 5 seconds

Surprisingly little talk of Eddie Murphy on this buckwheat-centric episode. Buckwheat for dinner? Yes! For dessert? Yes! As a hearty, toasted breakfast cereal? Well, how Dickensian do you want to get? Recipes: Kasha, Buckwheat Waffles, Nibby Buckwheat Butter Cookies, Soba with Peanut-Citrus Sauce, Buckwheat Pancakes. spilledmilkpodcast.comKasha Breakfast PorridgeBuckwheat wafflesNibby Buckwheat Butter Cookies‎Soba with Peanut-Citrus SauceThe New SteakBUCKWHEAT PANCAKES2/3 cup unbleached all-purpose flour1/3 cup buckwheat flour2 tsp. granulated sugar½ tsp. salt½ tsp. baking powder¼ tsp. baking soda¾ cup buttermilk¼ cup plus 2 Tbsp. milk (preferably not low- or nonfat)1 large egg, separated2 Tbsp. unsalted butter, melted and cooled slightlyVegetable oil or more melted butter, for greasing the griddlePure maple syrup, for servingIn a large bowl, whisk together the flours, sugar, salt, bakingpowder, and baking soda. Set aside.Pour the buttermilk and milk into a medium bowl. Whisk the egg whiteinto the milk mixture. In a small bowl, use a fork to beat the yolkwith the melted butter. Stir the yolk mixture into the milk mixture.Pour the wet ingredients into dry ingredients all at once, and whiskuntil just combined. Do not overmix.Meanwhile, heat a large skillet or griddle – preferably nonstick oranodized aluminum – over medium-high heat. Brush the skilletgenerously with oil or melted butter. To make sure it’s hot enough,wet your fingers and sprinkle a few droplets of water onto the pan.If they sizzle, you’re ready to go.Ladle the batter in scant ¼-cupfuls into the skillet, making sure notto overcrowd. When the bottom side of the pancakes is nicely brownedand the top starts to bubble and look set around the edges, about 2 to3 minutes, flip the pancakes. Cook until the second side has browned,about 1 to 2 minutes more.Re-oil the skillet and repeat for the next batch of pancakes. If youfind that they are browning too quickly in subsequent batches, dialthe heat back to medium.Serve the pancakes warm, with maple syrup.Yield: 8-10 pancakes

5/30/2013 • 16 minutes, 28 seconds

Ever since airlines stopped serving meals on domestic flights, comedians have had nothing to talk about. That didn't stop us from having a rollicking discussion of what to bring on the plane, snacks served on the plane, and why Molly and Matthew are odoriferously unwelcome on planes. www.spilledmilkpodcast.com

5/16/2013 • 17 minutes, 17 seconds

Finally, an episode about our namesake. Molly and Matthew mustache their way through quarts of milk. We sidestep the raw milk debate and cow vs goat, but we take a strong position on chunky vs creamy. Moo. www.spilledmilkpodcast.com

5/2/2013 • 20 minutes, 32 seconds

If there are no onions involved, is it really cooking? Molly's Polish grandmother says no. If you don't have a Polish grandmother, this episode makes a good substitute. Molly and Matthew peel back the layers, have a good cry, talk shopping and chopping, and basically treat the supermarket onion display like their personal ball crawl. Recipes: Onion Tart, Supper Onion Pie. EXPLICIT. spilledmilkpodcast.comOnion Tart: http://orangette.blogspot.com/2005/02/pte-brise-for-pillow.htmlSupper Onion Pie: http://www.culinate.com/recipes/collections/Contributors/Matthew+Amster-Burton/Supper+Onion+Pie

4/18/2013 • 16 minutes, 13 seconds

How does a chicory root become a bunch of tightie whities? What can broccoli rabe teach us about Matthew’s masculinity? And if you close your eyes, can you taste the difference between escarole and radicchio? If you’re mad keen for bitter greens, this is the episode for you. Recipes: Sauteed Radicchio and Escarole, Molly Stevens’s Braised Endive with Prosciutto. spilledmilkpodcast.com

4/4/2013 • 16 minutes, 52 seconds

Molly and Matthew taste four classic chips, with surprising results. As you might expect, this episode consists entirely of crunching and made-up potato chip slogans. Are O'Boisies really o'boisterous? We're not sure, because they don't make them anymore. spilledmilkpodcast.com

3/21/2013 • 16 minutes, 45 seconds

Do you dare to touch the frozen banana? We did, and we lived to tell you about it in excruciating detail. You are going to be so proud of how many monkey and human anatomy jokes we resisted making on this show. Recipes: Bananas Foster II; Banana Bread with Chocolate and Crystallized Ginger. spilledmilkpodcast.comKickstart Matthew's new book: http://bit.ly/mamster

3/7/2013 • 17 minutes, 7 seconds

What's that smell, you ask? Why, it's Molly and Matthew, and we've just eaten enough garlic bread to ward off all vampires (and humans with functioning olfactory bulbs) within a hundred-mile radius. This week, we're talking hardneck garlic, softneck garlic, green garlic, garlic scapes, and blah blah blah, but let's cut to the chase: GARLIC BREAD. Recipes: Garlic Bread, Spinach-and-Green-Garlic Soup. spilledmilkpodcast.comSimply Recipes Garlic Bread:http://www.simplyrecipes.com/recipes/garlic_bread/Spinach and Green Garlic Soup:http://orangette.blogspot.com/2008/04/that-easy.html

2/21/2013 • 17 minutes, 23 seconds

Why do some fruits get better when you put them in a can and others turn into clammy eyeballs? We have no idea, but we keep opening cans of peaches, pears, fruit co*cktail, and more, until we're up to our necks in heavy syrup. www.spilledmilkpodcast.com

2/7/2013 • 17 minutes, 13 seconds

Any episode that includes the question “do you prefer head-on or headless?” has got to be pretty good, right? We dive into the undersea world of shrimp and surface with a briny hangover and a couple of pretty awesome recipes. Recipes: Rick Bayless’s Shrimp with Mojo de Ajo, Kasma Loha-unchit’s Hot and Sour Shrimp Salad.www.spilledmilkpodcast.comRick Bayless’s Shrimp with Mojo de Ajo:http://www.food.com/recipe/shrimp-with-sweet-toasty-garlic-camarones-al-mojo-de-ajo-135089Kasma Loha-unchit’s Hot and Sour Shrimp Salad:http://www.thaifoodandtravel.com/recipes/shrmpsal.html

1/24/2013 • 16 minutes, 38 seconds

Gather round the campfire, children, because we have ghost stories from darkest Florida that'll scare you boneless! Meanwhile, Molly's marshmallow catches fire seventeen times. That's not a euphemism. Then we make s'mores. (Also not a euphemism.) And fluffernutters. (Possibly a euphemism.) www.spilledmilkpodcast.com

1/10/2013 • 15 minutes, 28 seconds

A band of renegade and not-too-smart historians argues that the Civil War was fought over cornbread. Should it be sweet, cakey, and yellow? Or savory, white, and crisp-crusted? Is it true that the best Southern cornbread is made with yankee cornmeal? Could this secret heal a divided nation? Our two intrepid historians dig in. NOTE: We make fun of a guy's funny name on the show; it turns out that guy doesn't actually have "III" in his name, just so you know. Recipes: East Coast Grill Cornbread; John Thorne's Southern-Style Skillet Cornbread. www.spilledmilkdpodcast.com

12/27/2012 • 14 minutes, 55 seconds

A note to fans of cakey brownies, if you even exist: you can skip this episode. Here at Spilled Milk, we fall on the fudgy side of the Great Brownie Divide, and it’s nice and soft and gooey over here. Join us as we discuss the finer points (and edge pieces, and corner pieces, and middle pieces) of the brownie, with help from Bonnie Raitt, Katharine Hepburn, and a guy named Steve. www.spilledmilkpodcast.com

12/13/2012 • 13 minutes, 16 seconds

We're strolling down memory lane again, and this time, we're checking out cans. From SpaghettiOs to tiny burgers in soup, we're revisiting the canned foods of our youth, and hey, would you look at that: we didn't even maim ourselves on the can opener, Mom. www.spilledmilkpodcast.com

11/29/2012 • 16 minutes, 46 seconds

Five out of five dentists recommend listening to this episode, because there is as of yet no known mechanism for sound waves to cause tooth decay. Unless you lie around listening to the show for days on end without brushing your teeth, in which case we and our dentists recommend sugarless gum. Which, coincidentally, is one of two subjects we cover this week. The other is sugary gum. EXPLICIT.www.spilledmilkpodcast.com

11/15/2012 • 15 minutes, 53 seconds

Do you still have nightmares about stinky little green heads on your childhood dinner plate? We're here for a grownup look at Brussels sprouts, with a hearty dose of heavy cream and hot metal. (Just kidding; we've never done anything grownup on this show and are not about to start.) Recipes: Cream-braised Brussels Sprouts; Shredded Brussels Sprouts with Kimchi. www.spilledmilkpodcast.com

11/1/2012 • 15 minutes, 54 seconds

Yes, we love the real Chinese food you can get in major Western cities today. But we've never lost our taste for the gloopy takeout we ate as kids. That's why we're feasting this week on beef with snow peas, sweet and sour chicken, and other cornstarchy favorites. Features a guest appearance by an 70s teen idol. Sort of. www.spilledmilkpodcast.com

10/18/2012 • 15 minutes, 12 seconds

Gather round, friends. We have a special treat for you: plain yogurt. Yeah, we said it. This week we climb into a metaphorical vat of probiotic goodness and discuss texture, mix-ins, and made-up yogurt science. Includes a rare Molly-Matthew disagreement on the subject of Greek yogurt. www.spilledmilkpodcast.com

10/4/2012 • 19 minutes, 23 seconds

We’ve got mail, and it’s a box full of tiny brains, mini mushrooms, little fish, and Pocky. Tune in, Tokyo: it’s Japanese snack time. www.spilledmilkpodcast.comRoasted chestnutsMountain Mushroom cookiesGreen tea mochi ballsSalty chocolate PockySlivered almonds and fishiesYakiimo (roasted sweet potatoes)

9/20/2012 • 12 minutes, 31 seconds

This week, we're lacing up our boots, buying a truffle pig, and going foraging in the Safeway produce section. From criminis to shiitakes, Matthew and Molly discuss the finer points of our most common fungi and, once and probably not for all, answer the age-old question: what's the best way to clean a dirty mushroom? www.spilledmilkpodcast.comSLICED MUSHROOMS WITH FRESH MOZZARELLA AND THYMEAdapted from Jamie's Italy, by Jamie OliverThis dish is extremely adaptable, so what follows is more of a method than a true recipe. To give you an idea of proportions: for two people, you might want two small handfuls of crimini mushrooms, ¾ to 1 standard-size ball of fresh mozzarella, and the leaves from one sprig of thyme. That, plus some bread and a salad, is a nice, light lunch.Ingredients:Fresh mushrooms, such as crimini, porcini, shiitake, or portobelloFresh mozzarellaOlive oilFresh thyme, leaves removed and stem discardedSea saltPreheat the broiler.Clean the mushrooms, and then slice them thinly, no thicker than ¼ inch. Arrange them in a single layer on a large ovenproof platter. Tear the mozzarella into coarse bits – each about the size of a nickel – and scatter them over the mushrooms. Drizzle with olive oil. Scatter the thyme leaves over the top, along with a good pinch or two of salt.Slide the platter under the broiler, and cook, checking frequently, for 3 to 4 minutes, or until the cheese is melted, bubbling, and golden in spots. Serve with plenty of bread.KUNG PAO MUSHROOMS3 tablespoons peanut oil1 pound cremini mushrooms, diced1 large clove garlic, minced1 teaspoon minced ginger6 dried red chiles (such as Arbol, Japones, or Tien Tsin)1/2 teaspoon crushed sichuan peppercornsSauce:2 tablespoons black vinegar1 tablespoon soy sauce1 tablespoon dark soy sauce1 1/2 teaspoons oyster sauce1 tablespoon rice wine1/2 cup roasted peanuts2 scallions, green parts only, slicedStir together sauce ingredients in a bowl. Heat peanut oil in wok or skillet. Cook mushrooms until browned, about 5 minutes. Add the garlic, ginger, chiles, and Sichuan peppercorns and cook 30 seconds or until fragrant. Add sauce and peanuts and cook until sauce is reduced to your liking. Garnish with scallions and serve with plenty of steamed rice.Yield: 2 to 3 servings.

9/6/2012 • 16 minutes, 14 seconds

If you could have one day of unlimited travel, cash, and stomach capacity, plus the power to raise dead breakfast cooks, what would you eat? (Hmm, that makes it sound like we advocate eating zombies.) Molly and Matthew select their ultimate breakfast, lunch, snack, dinner, and dessert, and it quickly turns spooky. (Plus, you'll never guess who goes to France! Okay, you will.) www.spilledmilkpodcast.comLinks!"Nigella's rhubarb crumble":http://www.rootsandgrubs.com/2006/04/23/be-a-rube/"Nigella's statuesque figure":http://greenobles.com/data_images/nigella-lawson/nigella-lawson-10.jpg"Molly's Rhubarb sherbet":http://www.spilledmilkpodcast.com/2010/06/03/rhubarb-sherbet-recipe-from-episode-13/"Delancey":http://delanceyseattle.com/"France.fr":http://france.fr/"Little Uncle":http://littleuncleseattle.com/"French toast recipes":http://www.spilledmilkpodcast.com/2012/02/16/episode-58-french-toast/"Taylor Kitsch":http://images.fanpop.com/images/image_uploads/Tim-Riggins-friday-night-lights-561367_1124_1500.jpg

8/23/2012 • 17 minutes, 59 seconds

When we were in grade school, bringing a granola bar in your lunch box was a key factor in the daily struggle to avoid ostracism. But you had to pledge to one of the rival gangs: the Crunchies, the Chewies, or the Kudos. Learn about our secret gang tattoos and...actually, we just eat a bunch of granola bars. Recipe:Chewy Granola Bars with Pecans, Chocolate, and Cherries.http://www.spilledmilkpodcast.comChewy Granola Bars with Pecans, Chocolate, and Cherries:http://orangette.blogspot.com/2012/05/you-know-me-well.html

8/9/2012 • 18 minutes, 5 seconds

Greetings from Spilled Milk University. First, the zoology department weighs in on how bees make honey (we have no idea). Next, to the law school, where the judge weighs in on whether honey is theft. Finally, the school of culinary arts, where fingers get sticky. www.spilledmilkpodcast.com

7/25/2012 • 17 minutes, 8 seconds

What makes a meatball tender and juicy? The Filler Man knows. We discuss how to make them, how to cook them, and then things get a little bulgur. Recipes: Chicken and Spinach Meatballs; Cafe Lago Meatballs.www.spilledmilkpodcast.comRecipes:Chicken and Spinach meatballsSPAGHETTI WITH CAFE LAGO MEATBALLSFor sauce:2 (28-ounce) cans whole peeled tomatoes, finely chopped, with their juices10 Tbsp. unsalted butter2 medium yellow onions, halved and peeled½ tsp. table saltFor meatballs:1 cup fresh bread crumbs1/3 cup whole milk, or more if needed½ lb. ground pork½ lb. ground beef1 cup finely ground (not grated) Parmigiano Reggiano, plus more for serving1/3 cup finely chopped Italian parsley1 tsp. table salt5 grinds black pepper2 large eggs2 large cloves garlic, pressedTo serve:1 lb. dried spaghettiTo make the sauce, combine the tomatoes, their juices, the butter, onion halves, and salt in a large, wide pan, such as 5-quart Dutch oven. Place over medium heat and bring to a simmer. Cook, uncovered, at a slow but steady simmer, stirring occasionally, for about 45 minutes, or until droplets of fat float free from the tomato. Taste for seasoning. Remove and discard the onion (or eat them, if desired). Using an immersion blender, process briefly to break up any chunks of tomato. (Alternatively, the back of a wooden spoon works, too.) The sauce will not be perfectly smooth, but its texture should be even.While the sauce cooks, make the meatballs. Put the breadcrumbs and milk in a small bowl, and stir to moisten the crumbs evenly. Set aside for 10 minutes, or until the crumbs are swollen and thoroughly saturated.Put the ground meats in a large bowl. Break them up into chunks. Add the Parmigiano Reggiano, parsley, salt, and pepper.In a small bowl, beat the eggs well with a fork. Add the garlic, and beat to mix. Pour into the bowl with the meat.Using your hands, squeeze the milk from the bread crumbs, reserving the milk. Add the bread crumbs to the bowl with the meat.Holding your hand in a claw shape (fingers separated, tensed, and slightly bent) and moving in a strong, quick stirring motion, mix the meats and their seasonings. When the mixture looks well combined, pick it up and turn it over in the bowl, and then mix some more. (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.) This stirring process should be fairly brief; do not work the meat until it smears on the side of the bowl. Chill until the sauce is ready.When the sauce is ready, remove it from the heat, and keep it close at hand. Remove the meatball mixture from the refrigerator. Moisten your hands with the reserved milk, and then pinch off bits of the mixture and gently roll them into golf ball-size meatballs. Place the meatball in the pan of sauce. Repeat, arranging the meatballs in a single layer in the pan of sauce. Return the pan to the heat, cover, and simmer gently for 10 to 15 minutes, or until the meatballs are cooked through and no longer pink inside.Cook the spaghetti in salted boiling water. Drain, and transfer to a serving bowl. Spoon desired amount of sauce onto the pasta, leaving the meatballs in the pan, and toss well. Divide among plates, and top with meatballs and Parmigiano Reggiano.Note: If possible, make the meatballs and sauce a day ahead, or even a few hours ahead, and chill until ready to use. Reheat gently on the stovetop.Yield: 4 to 6 servings

7/12/2012 • 17 minutes, 46 seconds

Molly and Matthew get wings, fly high like a starfruit, unleash the beast, and get in touch with our inner rockstars. We're here to answer one question: do energy drinks have any culinary merit? The answer may surprise you. (But probably not.) EXPLICIT. www.spilledmilkpodcast.com

6/28/2012 • 14 minutes, 39 seconds

Hoo boy, we've cranked the juvenile up to 11 (years old). We're talking about American-style hard tacos, and if the phrase "American-style hard tacos" is already making you snicker, you're our kind of people. EXPLICIT. www.spilledmilkpodcast.com

6/14/2012 • 16 minutes, 13 seconds

It’s green. It’s leafy. It makes your teeth feel like you’ve been slimed, Ghostbusters-style. Join us as we savor an all-spinach lunch, straight from President Taft’s bathtub.www.spilledmilkpodcast.comRecipes:Fergus Henderson’s Spinach GungeOhitashi from Just One CookbookSpinach with Sesame Sauce from Just One Cookbook

5/31/2012 • 17 minutes, 27 seconds

This episode is dedicated to those among you who, like us, spent your youth sucking on Sour Patch Kids until your tongue was raw and bleeding. We'll see you in the drugstore parking lot, and don't forget the sour watermelon slices. EXPLICIT. www.spilledmilkpodcast.com

5/17/2012 • 14 minutes, 16 seconds

Everyone knows that size doesn't matter, except when it comes to asparagus. This week on Spilled Milk, we're discussing the finer points of our favorite spring vegetable: to snap or to cut, to peel or not to peel, to roast or to butter-poach, and why does my urine smell so weird? Recipes: Salt and Sugar [...]

5/4/2012 • 17 minutes, 53 seconds

The world's best cookie would consist of a layer of marshmallow sandwiched between two Oreos, in the shape of a peanut, with fudge stripes painted on it, plus crunchy fig seeds. That's a scientific determination, gleaned by snorkeling our way through five packages of cookies, which, oddly enough, did not include any Oreos. www.spilledmilkpodcast.com

4/19/2012 • 15 minutes, 38 seconds

BONUS EPISODE! We just couldn't leave it alone. We're back with a few words on can openers, oven mitts, side towels, and...a dream sequence? www.spilledmilkpodcast.com

4/5/2012 • 13 minutes, 59 seconds

Forget the sexy, expensive stuff like knives and skillets. We're debating the best spatulas, peelers, and spoons. With one saucepan thrown in just because we like to break the rules. For links to our recommended utensils, see www.spilledmilkpodcast.com. Matthew likes: Calphalon spatula Exoglass spoon Green colander Molly likes: Kyocera ceramic Y-peeler Kuhn Rikon cheap-o peeler [...]

3/29/2012 • 18 minutes

Do you fantasize about flanks and skirts and pan sauces mounted with butter? That makes three of us. This week on Spilled Milk, we're making our dreams come true in broad daylight, at lunchtime, as we cook and share tips for two of our favorite steaks: the skirt and the ribeye (sorry, flank lovers; we [...]

3/15/2012 • 19 minutes, 48 seconds

Molly and Matthew are trapped in the kitchen cooking pancakes while you've already started eating breakfast. Join us for another syrup-drenched episode; just don't call us Short Stack. Recipes: Buttermilk pancakes; cornmeal pancakes. www.spilledmilkpodcast.com Cook's Illustrated Buttermilk pancakes For Matthew's cornmeal pancakes, follow the recipe for buttermilk pancakes but replace about half the flour with [...]

3/1/2012 • 15 minutes, 38 seconds

Stale bread + nostalgia = French toast. Molly and Matthew dredge up hazy, eggy memories; then it's a present-day smackdown between Molly's artisan approach and Matthew's diner-style delights. Recipe: French toast x2. www.spilledmilkpodcast.com Recipes: Matthew's version of Cook's Illustrated's French Toast BURG'S FRENCH TOAST From A Homemade Life Look for bread with a soft, light [...]

2/16/2012 • 17 minutes, 14 seconds

This week, thanks to the miracle of the winter citrus harvest, we're tackling questions that have plagued mankind for centuries: why old people get wrinkles, how to operate a kitchen torch, and why, WHY, does grapefruit always squirt in your eye? Also included: the most ridiculous way to eat a grapefruit, a.k.a. The Mamster Method. [...]

2/2/2012 • 17 minutes, 4 seconds

If it comes in a wrapper and destroys fillings with extreme prejudice, we're putting it in our mouths this week. We've raided the supermarket bulk candy section for butterscotch disks, Milk Maid caramels, and other childhood favorites. Have they aged any better than we have? And if we love Werther's Originals, how old does that [...]

1/19/2012 • 15 minutes, 19 seconds

Notes from a broccoli bender: Cruciferous, by Calvin Klein. Dinosaur Trees. The case of Florets v. Stalks. Recipe: Roasted Broccoli and Shrimp. Note: Mildly NSFW. www.spilledmilkpodcast.com Melissa Clark's Roasted Broccoli and Shrimp, via The Wednesday Chef: http://www.thewednesdaychef.com/the_wednesday_chef/2009/01/melissa-clarks-roasted-broccoli-with-shrimp.html

1/5/2012 • 12 minutes, 30 seconds

Never promise hot chocolate and deliver hot cocoa, or you'll be sorry. What's the difference? Let's spend some time together confusing the issue amid slurps of chocolaty goodness. Recipes: Laduree hot chocolate; Matthew's hot cocoa. www.spilledmilkpodcast.com

12/22/2011 • 14 minutes, 38 seconds

We found a list of chocolate tasting terms on the Internet, and we're not afraid to use it. Prunes, ash, wax, coffee beans, smoker's breath: this episode has it all! Plus: we speak French (poorly) a lot. Grab a bar of dark chocolate and join in.

12/8/2011 • 16 minutes, 14 seconds

Hey there, Honeycrisp. You can be our Aunt Rachel anytime. Join us as we get down to the core of our state fruit. Recipe: Whole Wheat Apple Cake.Links:Whole Wheat Apple Cake from The Wednesday Chef

11/28/2011 • 17 minutes, 57 seconds

Fill a French baguette with Vietnamese ingredients and you have one of the world's great sandwiches: banh mi. Combine Molly and Matthew with a banh mi and you have a recipe for quick-pickled antics. Recipe: The Official Spilled Milk Banh Mi (with lots of help from Andrea Nguyen). www.spilledmilkpodcast.com

11/10/2011 • 13 minutes, 25 seconds

They said it couldn't be done. Oh, wait, they said it SHOULDN'T be done. It's done. www.spilledmilkpodcast.com

10/27/2011 • 15 minutes, 3 seconds

Welcome to the Adventures of Jif Skippy, the No-Stir Kid. We're dipping our butter knives into so many peanut butter jars, we're not sure our jaws will ever unstick. www.spilledmilkpodcast.com

10/13/2011 • 18 minutes, 54 seconds

You know the four flavors of Southeast Asia? Something like hot, sour, salty, Spilled Milk? They all come together on today's tongue-scorching episode devoted to the salads of Thailand. Fill your bathtub with lime juice and fish sauce and dive in. Recipes: Green papaya salad (som tam), Thai chicken salad (larb gai). www.spilledmilkdpodcast.com

9/29/2011 • 17 minutes, 30 seconds

Oh NOOOOOOOOO! There's a severed head in the crisper drawer! Either we've been sampling from Molly's adolescent-era stash of Stephen King novels, or this week's topic is lettuce. Tune in to find out. Recipe: Stir-Fried Chicken in Lettuce Cups. www.spilledmilkpodcast.com Stir-fried Chicken in Lettuce Cups from Rasa Malaysia: http://rasamalaysia.com/lettuce-wraps-recipe/2/

9/15/2011 • 13 minutes, 30 seconds

Molly and Matthew graduated from college not so long ago. (The 90s just happened, right?) Today, they share semi-fond memories of the weird things they used to eat, including free pizza, box brownies, illegally microwaved leftovers, and gallons of frozen yogurt. Get your Freshman Fifteen (minutes) here! www.spilledmilkpodcast.com

9/1/2011 • 18 minutes, 19 seconds

It's hot, hot, hot, and we've got a freezer full of fun. We're talking Creamsicles, Fudgsicles, Push-ups, and more. If it's not on a stick, it's not on our agenda. Explicit content. www.spilledmilkpodcast.com

8/18/2011 • 16 minutes, 13 seconds

Sure, nori and kombu are loaded with nutrients and umami, but are they funny? We can try. While splashing around in the ocean of seaweed humor, we learn how to shop for savory seaweed products, including tsukudani, Korean salted laver, and furikake. That's a funny word, right? www.spilledmilkpodcast.com

8/4/2011 • 18 minutes, 5 seconds

In the thick of summer, neither rain, nor sweatshirts, nor ignorance of beverage history is going to keep us from our sparkling drinks. See you in Cancun. The Cancun of the mind. Recipes: rosemary lemonade, egg cream. www.spilledmilkpodcast.com

7/21/2011 • 15 minutes, 12 seconds

It's simmertime! No rolling boil here, just a pan of simmering water and the scent of vinegar in the air. What can Molly teach Matthew about poaching eggs? Everything, as it turns out. Recipe: Oeufs en Meurette. www.spilledmilkpodcast.com

7/7/2011 • 17 minutes, 56 seconds

Severed hands, five dirty napkins, and a roll of Hob Nobs. That's what it's come to. We're talking junk food again, and this time, the focus is on England, Australia, and some of their finest delicacies: Mega Monster Munch, Tim Tams, Aero Mint, Cherry Ripe, Picnic, and, yes, Hob Nobs. With special thanks to Nichola [...]

6/23/2011 • 20 minutes, 27 seconds

You know the nonexistent proverb, "Rice is nice; eat it twice"? Well, we're taking it to heart this week with two kinds of tasty rice dishes and a handy chart. And believe me, our chart looks great on the radio. Recipes: Jasmine rice with crunchy toasted seeds; Okowa with pork and shiitakes. www.spilledmilkpodcast.com

6/9/2011 • 16 minutes, 53 seconds

Dusk. A lone boxcar clatters down the tracks. Squint, and you'll see two silhouettes huddled inside. One peels the lid off a tin can; the other rips open a plastic pouch with his teeth. They say grace over the feast of Vienna Sausages and Lit'l Smokies. Forget, for one moment, about the world outside this [...]

5/26/2011 • 21 minutes, 5 seconds

For a special Easter treat, Molly and I ate some Mammi, the Finnish delicacy made famous by Jenna in our Scary Food II episode. Features a sneak preview of next week’s full episode.

5/16/2011 • 4 minutes, 51 seconds

We're reporting live from Crusty Corners, the magical land where crusty, cheesy, bubbly goodness reigns. This was supposed to be a show about macaroni and cheese, but everything went horribly off the rails and devolved into Matthew's makeup tips and Molly's robotic endoskeleton. Recipe: Pasta with Asparagus in a Lemon Cream Sauce. EXPLICIT LANGUAGE. www.spilledmilkpodcast.com

5/12/2011 • 15 minutes, 44 seconds

We know you didn't think it was possible, but this week, we're even more full of beans than usual. (Dried beans, specifically, though we like canned, too.) We're tackling some of life's toughest questions: to soak or not to soak, to salt or not to salt, and what happens to Matthew when he eats happy [...]

4/28/2011 • 19 minutes, 4 seconds

We are not Shedding you: this is our richest, creamiest episode yet. It's a Country Crockload of buttery goodness, featuring a rigorous butter taste test and some trenchant observations that will get us banned from Iceland. www.spilledmilkpodcast.com

4/14/2011 • 21 minutes, 37 seconds

Like a zombie rising from your natto bowl, it's Scary Food II, and this time, thanks to listener calls, it's personal. Claire is afraid of lasagna. Jenna had an encounter with an unspeakable Finnish dessert. And Iris loves sukiyaki, except when...well, tune in. www.spilledmilkpodcast.com

3/31/2011 • 14 minutes, 44 seconds

Noodle, noodle, noodle all day. We're boiling up instant ramen. But wait! This isn't (just) our junk food tendencies taken to their inevitable final destination. We found some instant ramen with real depth. Dive into a cup noodle with us.

3/17/2011 • 20 minutes, 41 seconds

What's a carrot's evil twin? That's right, a parsnip! But they're far from evil. We love these sinewy roots roasted, pureed, mashed, stewed, and sauteed, and we're going to tell you how to select them and where you can st--er, how to cook them. (As Ira Glass likes to say, this episode acknowledges the existence [...]

3/3/2011 • 13 minutes, 21 seconds

You know the saying: when the spouses are away, Molly and Matthew eat soufflé. Except not really. This week, we share a piping hot Stouffer's French Bread Pizza and swap notes on peanut butter, Hot Pockets, ice cream sandwiches, and other delicacies we enjoy when Brandon and Laurie aren't home. Warning: includes an explicit description [...]

2/17/2011 • 14 minutes, 29 seconds

This week we tackle everyone's favorite fleshy meat...uh, let's start over. This week we obsess over snappy tube steaks. No, wait. There's no good way to say this, is there? It's the hot dog episode. We love them and we're not afraid to say it. Recipe: Cheater's baked beans.

2/3/2011 • 14 minutes, 33 seconds

We're taking stock of the situation...with our tongues. Wait, that can't be right. We're slurping chicken stock--homemade and factory-squeezed--with surprising results and some shameful admissions along the way. Recipe: Chicken Stock. www.spilledmilkpodcast.com

1/20/2011 • 18 minutes, 15 seconds

It's the dreaded clip show...with a twist! We're revisiting our favorite moments from our first year, but you've never heard these secret outtakes before. This ham-heavy trip down memory lane will have you clamoring for new episodes. Just like a regular clip show.

1/6/2011 • 15 minutes, 12 seconds

Oh, f----! We wanted to share delicious holiday fudge with you. Instead, we need therapy. And a crime scene cleanup crew. Paging the Byrd Brothers! Recipe: Chocolate Fudge.

12/17/2010 • 15 minutes, 46 seconds

"Muffin" is not just a euphemism for cake. We've got bananas and blueberries on the brain, along with bran, gingerbread, and poppyseed. Recipes: Blueberry muffins; banana muffins.

12/2/2010 • 15 minutes, 44 seconds

This didn’t quite fit into an upcoming episode, so we’re posting it as a little extra for the true fans. This means you.

11/19/2010 • 2 minutes, 14 seconds

Nothing takes us back to the sick days of our youth like lemon-lime soda. Lying in bed, listening to the Walkman, hoping you won't need the strategically-placed bucket: we are taking you back in time with an all-star lineup of 7-Up, Sprite, Bubble Up, and more. Urp.

11/18/2010 • 14 minutes, 48 seconds

Yes, it's another junk food bender as we eat our way through several bags of puffy snacks--Cheetos, Funyuns, and their kin--in front of a live audience. Along the crunchy way, we answer important questions, like "how do they puff these things?" and "what would happen if Cheetos went to India?" (Answer: Funjabi!) Recorded at Microsoft [...]

11/4/2010 • 14 minutes, 44 seconds

Do you love hamburgers? Do you butter your buns with care? And most importantly, do you grind your meat at home? If these questions make you feel like you need a cold shower, you've come to the right place. This week on Spilled Milk, we cook and eat a couple of supremely juicy burgers and [...]

10/21/2010 • 15 minutes, 52 seconds

This week on Spilled Milk, we're celebrating cucumbers the same way that we celebrate everything: by cooking them. Cooked cucumber! Who knew? Also, what's up with recipes that call for salting cucumbers to make them crispier? Seriously, what's up with that? Recipe: Spicy cucumber salad. www.spilledmilkpodcast.com

10/7/2010 • 12 minutes, 46 seconds

Put on your pepper pants, people, because we're frying, pickling, and enchiladafying chiles today. We're crazy for medium-sized, medium-hot chiles (padrons, shish*tos, anaheims, poblanos, and their cousins), and we're going to drive you crazy, too, with a little help from Bryan Adams. Recipes: Pan-Fried Peppers, Pickled Peppers, and Folded Enchiladas. www.spilledmilkpodcast.com

9/23/2010 • 13 minutes, 14 seconds

How do you get your niblets off the cob? Wait, that's not a euphemism! Join us for a lunch of corn off the cob: how to buy it, how to coax the kernels off (still not a euphemism!), and how to cook it--or not cook it. Recipes: Tomato-Corn Salad; Spicy Sauteed Corn. www.spilledmilkpodcast.com Brought to [...]

9/16/2010 • 13 minutes, 54 seconds

How were Triscuits created? What's that white powder on the outside of a White Cheddar Cheez-It? And what, exactly, does the "stoned" in Stoned Wheat Thins mean? Join us as we try, and mostly fail, to answer these questions. If you're nice, we'll teach you how to eat a Wheat Thin. www.spilledmilkpodcast.com Brought to you [...]

9/2/2010 • 15 minutes, 50 seconds

Raw, primal, stomach-churning fear. It's brought on by snakes, public speaking, and...lunch? Tune in as Molly and Matthew face down a meal they'll never forget, no matter how hard they try. www.spilledmilkpodcast.com Brought to you by Sur La Table.

8/19/2010 • 16 minutes, 31 seconds

Have you ever sunk your teeth into a juicy Grandma's Recliner heirloom tomato? Neither have we, because we made it up. We investigate the world of real and fake tomatoes in this special episode, recorded live at the Queen Anne Farmers Market in Seattle. www.spilledmilkpodcast.com More photos by Glenn Fleishman

8/5/2010 • 14 minutes, 58 seconds

It's hot outside, and who wants to cook? Not us. Instead, we're talking salad dressing. Join us for a discussion of oil, vinegar, miso, gloop-gloop, and Paul Newman's bare chest.

7/22/2010 • 15 minutes, 40 seconds

They may be expensive, highly perishable, and a little tricky to find, but it's not summer without them: sour cherries! 'Tis the season, and we're celebrating in classic Spilled Milk style, with milkshakes, pickles, and puns.

7/8/2010 • 11 minutes, 53 seconds

This week, we revisit the breakfast cereals of our youth and ask, once and for all, if they're really as good as we thought they were. What happened to Cracklin' Oat Bran? Why is Lucky the Leprechaun making that face? What cereal was stolen by a rabbit, was the Hamburglar involved, and why can't we [...]

7/1/2010 • 18 minutes, 26 seconds

If we told you what it was about, it wouldn't be mystery lunch, WOULD IT? It's definitely more than just Matthew's plot to get Molly to clean out his fridge. Dear God, what is that--could it be? An entire...? Recipe: Yaki Udon. www.spilledmilkpodcast.com

6/17/2010 • 12 minutes, 33 seconds

We love rhubarb in all its forms: stewed, roasted, in a cake, in a crumble, in a pie, churned into sherbet--and even raw. (Well, sort of.) Join us on an odyssey to the grocery store and back, and find out, once and for all, what happens when you eat a poisonous rhubarb leaf. Recipe: Rhubarb [...]

6/3/2010 • 15 minutes, 12 seconds

The squeezing, my god, the squeezing! Today we're woman- and manhandling rice into onigiri, Japanese rice balls, and filling them with all sorts of traditional ingredients like pickled plum, salmon, and...black forest ham? Recipe: Rice balls. www.spilledmilkpodcast.com Brought to you by Sur La Table.

5/20/2010 • 12 minutes, 11 seconds

If you've been taught to cook your peas just until they're bright green and fresh-tasting, you're about to get schooled. We know a guy with a pea-encrusted axe to grind. Guest: Francis Lam of The Splendid Table.MUSHY PEASAdapted from Jamie Oliver2 tablespoons olive oil1 small onion, chopped1/4 cup fresh mint leaves1 pound frozen peas (preferably not petite peas)2 tablespoons water2 tablespoons buttersalt and pepperIn a saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent but not browned, 2 to 3 minutes. Add the mint and peas and cook until the peas begin to lose their frosty tinge. Add the water, cover, and simmer until the peas are army green, 8 to 12 minutes. Transfer to a food processor, add the butter and salt and pepper to taste, and process to just shy of smooth. Serve hot.Yield: 4 servingsSpecial Guest: Francis Lam.

5/6/2010 • 16 minutes, 7 seconds

Here at Spilled Milk, our Easter party is still raging, because we can't stop eating ham. Dry-cured, wet-cured, we don't care: we love and investigate them all, with stops in Spain, the mall, and the Middle Ages. Recipe: Greens with ham and cheesy grits. www.spilledmilkpodcast.com Brought to you by Sur La Table.

4/22/2010 • 18 minutes, 13 seconds

Do you smell something burning? Sorry, that was us. Not even the smoke alarm can deter us from our mission to make crispy potatoes two ways. Plus, Matthew's freezer contains an embarrassing secret. Again. Recipes: Smashed Roasted Potatoes; Cold-Oil French Fries. www.spilledmilkpodcast.com

4/9/2010 • 13 minutes, 52 seconds

Do you enjoy stinky little fish like sardines, anchovies, mackerel, and herring? We do. So does Becky Selengut of www.chefreinvented.com and Mission Sustainable, who joins us to help answer the age-old question: what is your power fish? We're on a mission to get you to eat weird fish.TRISCUITS WITH SARDINES AND MUSTARDInspired by Gabrielle Hamilton, chef-owner of PruneTriscuits (regular flavor)Dijon mustardCanned sardines, drained and coarsely chopped Spread a Triscuit with a generous smear of mustard. Pile some sardines on top. Repeat, and serve.KYOTO MISO-MACKEREL HOT POTAdapted from Japanese Hot Pots: Comforting One-Pot Meals, by Tadashi Ono and Harris Salat2 mackerel fillets (about one pound)salt1/4 pound daikon, peeled, quartered lengthwise, and cut into 1/4-inch-thick slices2 cups dashi2 cups water1/2 cup sake1/2 cup white miso (or saikyo miso, if you can find it)1/2 pound napa cabbage, sliced1/2 pound firm tofu, cut into four pieces4 ounces oyster mushrooms, trimmed and pulled apart1/2 pound spinach, stemmed4 teaspoons grated gingersliced scallions (optional)Salt the mackerel fillets generously on both sides and place on a plate in the refrigerator for 30 minutes.Simmer the daikon in a small pan of water until tender, about 5 minutes. Rinse under cold water and set aside.Bring a large pan of water to a boil and reduce to a simmer. Fill a large bowl with cold water. Slice the mackerel into 1-inch squares. Dip the fish, a few pieces at a time, into the simmering water for 15 seconds to blanch, then transfer to the cold water. When you've blanched all the fish, drain it and dry on paper towels.Combine the dashi, 2 cups water, sake, and miso in a bowl and whisk to blend.Place the cabbage on the bottom of a large stockpot. Add the tofu, daikon, and oyster mushrooms, arranging each ingredient in a neat bunch. Pour in the broth.Cover the pot and bring to a boil over high heat. Uncover, reduce heat to medium-low, and add the mackerel in a separate pile. Simmer ten minutes, reducing heat further if necessary to maintain a low simmer.Serve in individual bowls, garnished with grated ginger and optional scallions.Yield: 4 servingsSpecial Guest: Becky Selengut.

3/25/2010 • 14 minutes, 38 seconds

Your hosts may not be Irish, but we make a mean corned beef and colcannon, not to mention fools of ourselves. Join us as we drink Guinness from the can (wrong!), discuss the etymology of bubble and squeak (not Irish!), and otherwise give St. Patrick an excuse to chase us out of Ireland. Recipes: Corned [...]

3/15/2010 • 16 minutes, 42 seconds

As a kid, Molly coveted Hostess Twinkies, and Matthew ate something called Jingles. This week, we bury our faces in childhood junk food favorites and ask: which salty and sugary sensations still make our mouths happy? We also find out, once and for all, what cherry snot tastes like. And we talk with our mouths [...]

3/4/2010 • 21 minutes, 4 seconds

Only braising can get you through the winter alive. But what to braise? Matthew says meat. Molly says vegetables. If this strikes you as stereotypical, however, check out Matthew's gender-bending headgear.

2/18/2010 • 19 minutes, 19 seconds

As Shakespeare didn't put it, "If food be the food of love, eat food." That's how we would put it, though, and we are turning your Valentine's Day into a scorcher with a feast of noted aphrodisiacs, from green M&Ms to ambergris. You know that movie Love Actually? This episode is ten times more romantic [...]

2/12/2010 • 18 minutes, 18 seconds

We're whizzing up trouble here in the Spilled Milk test kitchen, as your hosts make milkshakes and mistakes in equal measure. Follow us down the rabbit hole. Recipe: Chocolate malt. NOTE: Even though this episode has the Explicit tag, it is probably safe for Grandma's house, but don't say we didn't warn you. Includes suggestive [...]

2/4/2010 • 15 minutes, 34 seconds

Winter squash is a big, scary vegetable. Matthew is scared of its sweet taste. Molly is scared of its thick skin. Can they put their fears to rest? What is the "throwdown method"? And is squash-licking fatal? Recipe: Warm Butternut and Chickpea Salad with Tahini Sauce.

1/21/2010 • 25 minutes, 14 seconds

Does everything taste better with a fried egg on top? Molly and Matthew come up with many things that do and a few that don't. Plus, the pros and cons of snowy white bottom. Recipe: Kimchi fried rice with a fried egg.

1/7/2010 • 13 minutes, 15 seconds