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Spilled Milk

English, Comedy, 1 season, 658 episodes, 6 hours, 13 minutes
About
Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.
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Episode 650: Butterscotch

What the hell is butterscotch? What about molasses? And caramel!? Why can't Matthew ever remember? Today we introduce a new, extremely rare segment and go down some deep rabbit holes while we discuss that famous emollient: butterscotch. We look for ha'pennies and learn that some mysteries will remain mysterious. Easy Homemade Butterscotch SauceMolly's butterscotch recipe 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
6/13/202425 minutes, 17 seconds
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Episode 649: Quiche

Travel back to a time when quiches were all the rage, when tomes were written about sauces and the phrase "bucket list" made no sense. Today we're using all the swag, sway and pull at our disposal to bring that distant gloop relative, quiche, back into fashion. To do so, we'll need to solve Molly and The Mysterious Disappearance of Both Pie Plates and confront some bizarre and unpleasant ingredients. WRONG! Pie Bird Bakery Pie of the Month ClubMatthew's Now but Wow! - Love at 350°, by Lisa PeersProducer Abby's book recommendation newsletter: the rolling ladder 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
6/6/202442 minutes, 31 seconds
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Episode 648: Potato Salad

Today we're smooth, chunky, painful and transformative as we blame other countries for this salad and debate horror movie villains. Scared of potato salad, Matthew embarks on a quest in order to avoid it and encounters Secret Miracle Whip, SpongeBob and listicles. potato salad with sherry mustard vinaigrette from Smitten KitchenMolly's Now but Wow! - The short stories of Jamel Brinkley (try “Bartow Station,” from Witness 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
5/30/202427 minutes, 16 seconds
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Episode 647: Feeding Babies

Today we've got the Midas touch as we recollect and recount past and present experiences with feeding our kids. We share dos and don'ts, philosophies of eating and why its important to salt babies. We play it cool through prescription muffins, the trendy and the expensive before exploring the division of responsibility and assigning Matthew some homework. Hungry Monkey by Matthew Amster-BurtonChild of Mine by Ellyn SatterEssential Labor by Angela GarbesVirginia Sole-Smith of the newsletter Burnt Toast and books The Eating Instinct and Fat Talk Listener Kayoko’s amazing article about feeding babies in Japan at Just One CookbookMatthew's Now but Wow! - Paolo from Tokyo a typical day at a rural elementary school video 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
5/23/202451 minutes, 15 seconds
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Episode 646: Proxy Wines

We're back at these wine doppelgängers and still trying to decide when and where and why we'd drink these. We wonder about ships in bottles, definitions of Woodruff and coffee after dark before declaring our values and deciding everything is about context. Finally, we're gifted with more advent calendar insights. It's the gift that keeps on giving. NONBoissonProxiesMuri Molly's Now but Wow: Yotam Ottolenghi's herb pie 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
5/16/202422 minutes, 33 seconds
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Episode 645: Girl Scout Cookies

Today we enter rabbit holes upon rabbit holes as we try to grasp time and a whole lot of history. We endure fat in cans, word problems, quizzes and deep self-reflection as we debate where to place notches and who would win in Keebler v Ferrero. Finally, we present sad kid books and yet...another...new...segment. Girl Scout Cookies 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
5/9/202439 minutes
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Episode 644: N/A Wines

Join us on our expedition through the uncanny valley that is this beverage tasting experience. Listen as we google things. Imagine as we discuss freshly squished stuffs. Hear the screams of horror. Smell the weird odors and meet the creepy party people as we debate what Carl Jung is worth and uncover a three ringed secret. Cheeky & Dry Bottle ShopNull StudioTöst Food and Wine articleKing Arthur Crispy Cheesy pan pizzaEric Kim's Tuna Mayo BowlJulia Turshen's NewsletterChef's Labo Youtube ChannelThe Many Lives of Roberto, a Soup by Helen RosnerI Dream of Dinner by Ali SlagleBack Pocket Pasta by Colu Henry 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
5/2/202433 minutes, 32 seconds
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Episode 643: Horseradish

Today we confess that we just aren't that into it as we debate who is the student and who is the teacher. What kind of school is this!? Matthew puts on his NPR voice and Pliny the Elder makes a cameo appearance along with horses (of courses). After encounters with knobbly roots and mischievous elves we eventually suggest our listeners do some work for us. Episode 292: Bloody MarysSnøfallSnøfall 2 Matthew Now but Wow! - Hot and Sour Suspects by Vivien Chien 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
4/25/202426 minutes, 59 seconds
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Episode 642: Menus

Today we're covered in faux leather, QR codes and chalk dust as we try to remember why we are doing this. We share our turn ons and turn offs, why we enjoy the tight and the sprawling and what the most grave disservice to humanity is as we discuss restaurant menus. We encounter bloopies and too much mystery before feigning surprise and discovering the thief of joy. 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
4/18/202430 minutes, 46 seconds
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Episode 641: Fast Food Tacos

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 Cafe 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
4/11/202441 minutes, 24 seconds
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Episode 640: Tiramisu

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 ladder 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
4/4/202430 minutes, 40 seconds
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Episode 639: Tomatillos

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 Subramanian 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
3/28/202433 minutes, 50 seconds
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Episode 638: Mustard

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 mustardAmora  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
3/21/202438 minutes, 7 seconds
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Episode 637: Carrot Cake

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 / Epicurious Yossy Arefi's Snacking Cake Carrot CakeMatthew's Now but Wow! - MSPAINT, Post-American 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
3/14/202432 minutes, 54 seconds
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Episode 636: Meringue

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 Orangette Alice Medrich’s recipe for Meringue mushrooms Chewy Gooey Crispy Crunchy by Alice Medrich 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
3/7/202440 minutes, 8 seconds
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Episode 635: Steamed Food

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 Wilsner 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
2/29/202430 minutes, 10 seconds
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Episode 634: Hot Honey

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 CocktailMolly's Now but Wow! - Society of the Snow on Netflix 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
2/22/202428 minutes, 15 seconds
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Episode 633: Advent Calendars

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 ArticleBunnicula 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
2/15/202439 minutes, 4 seconds
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Episode 632: Corn Muffins

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. Sutanto 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
2/8/202430 minutes, 25 seconds
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Episode 631: Spaghetti

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 list 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
2/1/202448 minutes, 24 seconds
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Episode 630: Food Packaging

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
1/25/202443 minutes, 6 seconds
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Episode 629: Ritz Crackers

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 podcast 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
1/18/202446 minutes, 20 seconds
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Episode 628: Ferrero Rocher

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
1/11/202429 minutes, 54 seconds
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Episode 627: Loaded Fries

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
1/4/202429 minutes, 32 seconds
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Episode 626: Pecans

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 Shortbread 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 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
12/28/202337 minutes, 20 seconds
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Episode 625: Gyros

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 Appliances Matthew's Now but Wow! - Chinese Menu by Grace Lin 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 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
12/21/202336 minutes, 31 seconds
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Episode 624: Pineapple Juice

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 Khong 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 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
12/14/202343 minutes, 21 seconds
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Episode 623: Nutella

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 Ferrero Matthew's Now but Wow! - Nishiogi Sanpo, by Masaya Meguro 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
12/7/202345 minutes, 51 seconds
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Episode 622: Cranberry Juice

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 Eggs Episode 419: Fried Eggs Revisited 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
11/30/202337 minutes, 22 seconds
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Episode 621: Tonic Water

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 cock. Liquid Intelligence by Dave ArnoldMolly's Now but Wow! -“Who’s Afraid of a Spatchcocked Chicken?” by C. Pam Zhang 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
11/23/202332 minutes, 37 seconds
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Episode 620: Cranberries

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 Channel 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
11/16/202347 minutes, 7 seconds
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Episode 619: Upside Down Foods

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 Cake The Butter Battle BookMolly's Now but Wow! - Real Americans, by Rachel Khong 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
11/9/202343 minutes, 27 seconds
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Episode 618: Mozzarella

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 Habitat 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
11/2/202349 minutes, 24 seconds
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Episode 617: Tamales with Marcela Valladolid

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 Tortillas Familia by Marcela ValladolidCasa Marcelachefmarcela on Instagram Matthew's Now but Wow! - Moshi Moshi by Banana YoshimotoMolly Yeh Peanut Butter Chocolate Crisp Halva 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
10/26/202348 minutes, 40 seconds
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Episode 616: Senbei

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) Delights 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
10/19/202330 minutes, 27 seconds
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Episode 615: Powdered Sugar

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 Toronto 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
10/12/202351 minutes, 48 seconds
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Episode 614: Condiments on Tables

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 Lee Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
10/5/202322 minutes, 19 seconds
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Episode 613: Vending Machines

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 Park Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
9/28/202344 minutes, 50 seconds
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Episode 612: Oysters

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
9/21/202348 minutes, 59 seconds
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Episode 611: Blackberries

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 Diners Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
9/14/202351 minutes, 7 seconds
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Episode 610: Celebration Food

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 sober Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
9/7/202328 minutes, 11 seconds
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Episode 609: Martinis

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 Martini Glass by Lizzie MunroAlicia KennedyMatthew's Now but Wow! - Chloe and the Kaishao Boys, by Mae Coyiuto Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
8/31/202351 minutes, 53 seconds
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Episode 608: Sweet Cherries

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 books Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
8/24/202345 minutes, 9 seconds
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Episode 607: Gumbo with Durand Jones

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 reddit Durand 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 aside Gumbo 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 preparation Get 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
8/17/202338 minutes, 13 seconds
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Episode 606: Chef Techniques

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 Cookbook Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
8/10/202335 minutes, 43 seconds
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Episode 605: Falafel with Yumna Jawad

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 Scoop Molly's Now but Wow! - Eric Kim’s tuna mayo rice bowl Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
8/3/202350 minutes, 5 seconds
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Episode 604: Supermarket Cake

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 Bodice Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
7/27/202338 minutes, 32 seconds
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Episode 603: French Dips

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 Pickowicz Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
7/20/202331 minutes, 30 seconds
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Episode 602: Prosecco

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 Zevin Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
7/13/202343 minutes, 54 seconds
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Episode 601: Pizza Rolls

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 Phillips Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
7/6/202330 minutes, 23 seconds
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Episode 600: Champagne

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 Netflix Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
6/29/202349 minutes, 22 seconds
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Episode 599: Sprouts

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 NYT Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
6/22/202335 minutes, 35 seconds
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Episode 598: Edibles with Ivy Le

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 SPC Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit  
6/15/202352 minutes, 59 seconds
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Episode 597: Focaccia

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.com Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
6/8/202336 minutes, 42 seconds
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Episode 596: Extruded Corn Snacks

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 Kelly Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
6/1/202345 minutes, 12 seconds
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Episode 595: Hot Dogs 2 with Jamie Loftus

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 CastLinktree Joey 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? Reddit Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit 
5/25/202345 minutes, 9 seconds
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Episode 594: Sandwich Bread

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 Netflix Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
5/18/202328 minutes, 57 seconds
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Episode 593: Tangerines

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 Soul Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
5/11/202341 minutes, 37 seconds
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Episode 592: Mini-cookies

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 Money Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
5/4/202325 minutes, 8 seconds
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Episode 591: Poppy Seeds

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 Seeds Matthew'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
4/27/202335 minutes, 50 seconds
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Episode 590: Nutmeg

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 MuffinsJunket Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
4/20/202326 minutes, 20 seconds
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Episode 589: French Bread Pizza

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 Effect Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
4/13/202335 minutes, 7 seconds
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Episode 588: Cooking Sounds

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 Wow  Between Two Knees created by the 1491s Support Spilled Milk Podcast!Listen to our spinoff show Dire DesiresJoin our redditMolly's SubstackMatthew's MusicProducer Abby's Website
4/6/202339 minutes, 55 seconds
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Episode 587: Salmon Cakes

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 Stew Beak of the WeekThe Eastern Great Egret, daisagi in JapaneseWhat’cha Snacking?Matthew: Kit Kat Mugi no Megumi no Zenryūfun Bisketto Support Spilled Milk Podcast!Listen to our spinoff show Dire DesiresJoin our redditMolly's SubstackMatthew's MusicProducer Abby's Website
3/30/202342 minutes, 20 seconds
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Episode 586: Pan-Fried Noodles with The Woks of Life

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 snacking The Woks of LifeWebsiteCookbookInstagramYoutube Shredded Pork Pan-fried NoodlesSimple Spicy Pan-fried NoodlesGastro Obscura articleMolly's Whatcha Snackin Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit
3/23/202337 minutes, 11 seconds
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Episode 585: Meal Train Meals

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
3/16/202346 minutes
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Episode 584: What's New in Tokyo?

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
3/9/202347 minutes, 32 seconds
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Episode 583: Thai Salads 2 with Pailin Chongchitnant

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 Mention Episode 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 Skit Support Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit
3/2/202337 minutes, 48 seconds
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Episode 582: From the Vault - Childhood Fears

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 Wizenberg Support Spilled Milk Podcast! to listen to ALL these bonus episodes!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit 
2/23/202348 minutes, 21 seconds
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Episode 581: Eclairs

Today we chat mini-breaks and hollow logs as we attempt to avoid glaze squishing and duchesses. 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 Show Support Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit
2/16/202341 minutes, 6 seconds
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Episode 580: Soft Serve with John Tsung

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 Shigeno Support Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit
2/9/202345 minutes, 5 seconds
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Episode 579: What's in Your Pantry?

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
2/2/202342 minutes, 40 seconds
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Episode 578: Beef Bourguignon

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 - Cornerstones  Support Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit 
1/26/202339 minutes, 9 seconds
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Episode 577: Japanese Convenience Stores with Dre Babinski

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 Concert  Support Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit
1/19/202351 minutes, 46 seconds
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Episode 576: Eleven Hot Foods

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 Dylan Support Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit
1/12/202346 minutes, 10 seconds
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Episode 575: Fast Food Favorites

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 workshops Support Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit 
1/5/202345 minutes, 49 seconds
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Episode 574: Figs

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
12/29/202256 minutes, 41 seconds
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Episode 573: Oat Milk

Merry Oat Milk Day! Today we confront crusty carpets, non-human milks and workshop some cocktail 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
12/22/202234 minutes, 4 seconds
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Episode 572: Philly Cheesesteaks

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  
12/15/202239 minutes, 22 seconds
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Episode 571: Smoked Salmon

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
12/8/202233 minutes, 15 seconds
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Episode 570: Serrano Peppers

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
12/1/202243 minutes, 32 seconds
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Episode 569: Fruit Leather

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 Co  Support Spilled Milk Podcast!Our new website!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit
11/24/202240 minutes, 12 seconds
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Episode 568: 7-Eleven Hot Foods

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
11/17/202228 minutes, 19 seconds
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Episode 567: Smoked Foods

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
11/10/202236 minutes, 13 seconds
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Episode 566: Cilantro

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.  
11/3/202234 minutes, 51 seconds
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Episode 565: Gnocchi

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
10/27/202231 minutes, 56 seconds
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Episode 564: Dried Fruit Showdown

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
10/20/202245 minutes, 47 seconds
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Episode 563: Travel Food 2 with Jon Gabrus

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
10/13/202238 minutes, 30 seconds
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Episode 562: Hot Lettuce

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
10/6/202231 minutes, 5 seconds
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Episode 561: Hash Browns/Home Fries

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 weird Hash 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
9/29/202235 minutes, 27 seconds
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Episode 560: Corn-Based Cereals

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
9/22/202238 minutes, 56 seconds
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Episode 559: Lightning Round 2022

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
9/15/202250 minutes, 6 seconds
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Episode 558: Shepherd's Pie

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  
9/8/202228 minutes, 49 seconds
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Episode 557: Travel Food

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
9/1/202245 minutes, 31 seconds
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Episode 556: Bistro Night

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 
8/25/202242 minutes, 42 seconds
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Episode 555: Cooking with Wine

Today we finally leave the kid's table in the basement, 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 BourguignonRuffage by Abra BerensMolly's Now but Wow! - Do the Work!: An Antiracist Activity Book, by W. Kamau Bell and Kate Schatz:
8/18/202238 minutes, 20 seconds
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Episode 554: Non-Milano Pepperidge Farm Cookies

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 
8/11/202242 minutes, 57 seconds
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Episode 553: Jack Cheese

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
8/4/202228 minutes, 34 seconds
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Episode 552: Smoothies

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
7/28/202238 minutes, 5 seconds
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Episode 551: Charcuterie Platters

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
7/21/202233 minutes, 36 seconds
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Episode 550: Boba

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
7/14/202235 minutes, 54 seconds
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Episode 549: Box Graters

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 Erdrich Cuisipro
7/7/202244 minutes, 37 seconds
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Episode 548: Cup Noodles

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
6/30/202251 minutes, 35 seconds
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Episode 547: Japanese Curry

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
6/23/202237 minutes, 38 seconds
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Episode 546: Supermarket Lunch

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
6/16/202240 minutes, 54 seconds
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Episode 545: Tajín

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
6/9/202229 minutes, 25 seconds
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Episode 544: Salad Spinners

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
6/2/202241 minutes, 44 seconds
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Episode 543: Chicken Thighs

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 meat Molly's Now but Wow! - Ocean Vuong, Time Is a Mother
5/26/202236 minutes, 9 seconds
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Episode 542: Underappreciated Cookbooks

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
5/19/202249 minutes, 24 seconds
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Episode 541: Mangoes

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
5/12/202249 minutes, 14 seconds
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Episode 540: Top Chips with Ese Atawo

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 Clitty (aka Ese Atawo)Matthew's Now but Wow! - The Legend of Auntie Po, by Shing Yin Kor
5/5/202248 minutes, 43 seconds
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Episode 539: Trader Joe's Favorites

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”
4/28/202228 minutes, 37 seconds
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Episode 538: Morning Beverage Routine

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
4/21/202248 minutes, 25 seconds
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Episode 537: Non-Alcoholic Beer

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
4/14/202245 minutes, 10 seconds
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Episode 536: Herbal Tea

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
4/7/202249 minutes, 49 seconds
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Episode 535: Chili Crisp with J. Kenji López-Alt

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
3/31/202243 minutes, 49 seconds
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Episode 534: Mimosas

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   
3/24/202233 minutes, 34 seconds
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Episode 533: Oyster Sauce with J. Kenji López-Alt

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 
3/17/202249 minutes, 10 seconds
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Episode 532: Cooking Smells

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
3/10/202244 minutes, 28 seconds
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Episode 531: Caesar Salad

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
3/3/202252 minutes, 55 seconds
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Episode 530: Cacio e Pepe with Kristina Gill

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
2/24/202259 minutes, 11 seconds
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Episode 529: What's in your Freezer?

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 Tour Diary 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 Italy Luisa 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
2/17/202242 minutes, 23 seconds
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Episode 528: Chili Oil with Bryant Terry

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 
2/10/202251 minutes, 27 seconds
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Episode 527: Dipping Noodles

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
2/3/202233 minutes, 43 seconds
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Episode 526: Coke Flavors

This isn't our Valentine's Day episode no matter how much it may seem like it. Today we learn way too much about coke 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. Coke Freestyle Flavor combination chartI Tried 60 Weird Coca Cola Flavors From Around the World at the Coke Museum in AtlantaListen to our spin-off show Dire DesiresMolly's Now but Wow! Be Holding, by Ross Gay
1/27/202242 minutes, 52 seconds
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Episode 525: Roasted Vegetables

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
1/20/202235 minutes, 44 seconds
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Episode 524: Day of Perfect Snacks

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
1/13/202244 minutes, 56 seconds
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Episode 523: Dashi

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!
1/6/202241 minutes, 57 seconds
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Episode 522: Cinnamon Sticks

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
12/30/202145 minutes, 49 seconds
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Episode 521: Pears

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
12/23/202155 minutes, 9 seconds
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Episode 520: Adobo with Romeo Roque-Nido

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
12/16/202134 minutes, 32 seconds
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Episode 519: Plums

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
12/9/202138 minutes, 30 seconds
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Episode 518: Hand Pies with Cheryl Day

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 
12/2/202141 minutes, 27 seconds
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Episode 517: Boxed Soups

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
11/25/202128 minutes, 20 seconds
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Episode 516: Omurice with Bryan Washington

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
11/18/202143 minutes, 12 seconds
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Episode 515: American Cheese

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
11/11/202135 minutes, 6 seconds
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Episode 514: L'apéro with Sutanya Dacres

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
11/4/202148 minutes, 1 second
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Episode 513: Food Court

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
10/28/202140 minutes, 46 seconds
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Episode 512: Pico de Gallo

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)
10/21/202129 minutes, 11 seconds
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Episode 511: Fajitas

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
10/14/202140 minutes, 39 seconds
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Episode 510: Fish and Chips

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
10/7/202144 minutes, 13 seconds
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Episode 509: Gochujang

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
9/30/202124 minutes, 25 seconds
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Episode 508: Pickle Relish

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
9/23/202129 minutes, 38 seconds
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Episode 507: Hot Fudge 2

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 Homophobia
9/16/202144 minutes, 57 seconds
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Episode 506: Steak Sauce

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
9/9/202135 minutes, 41 seconds
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Episode 505: Apricots

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
9/2/202148 minutes, 29 seconds
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Episode 504: Bay Leaves

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
8/26/202127 minutes, 26 seconds
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Episode 503: Waffle Cones

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
8/19/202138 minutes, 3 seconds
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Episode 502: Slumps

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  
8/12/202127 minutes, 53 seconds
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Episode 501: Cobblers

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
8/5/202137 minutes, 41 seconds
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Episode 500: Perfectly Engineered Food Products

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
7/29/20211 hour, 1 minute, 1 second
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Episode 499: Calzones

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
7/22/202135 minutes, 46 seconds
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Episode 498: Sunflower Seeds

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 PeacockProducer Abby's website 
7/15/202140 minutes, 26 seconds
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Episode 497: Gatorade

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! Transcript HOW TO THROW NASTY WIFFLE BALL PITCHES Sea otter One Last Stop by Casey McQuiston Simmer Down by Sarah Smith
7/8/202143 minutes, 47 seconds
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Episode 496: What Cheeses are in your Fridge?

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  
7/1/202129 minutes, 31 seconds
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Episode 495: Snacking Cakes

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
6/24/202137 minutes, 35 seconds
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Episode 494: Pho with Andrea Nguyen

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
6/17/20211 hour, 30 seconds
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Episode 493: Onion Rings

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)
6/10/202156 minutes, 27 seconds
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Episode 492: Sumac with Anas Atassi

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 
6/3/202138 minutes, 2 seconds
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Episode 491: Biscotti

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. Transcript blobfish-shaped Chewy Gooey Crispy Crunchy by Alice Medrich Red Panda Meets With Raccoon Friend, Wanders Freely Around Zoo There's No Such Thing as an Easy Job by Kikuko Tsumura
5/27/202134 minutes, 43 seconds
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Episode 490: Chili

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. Transcript We Are Magic Podcast Good Times, Great Oldies from Spotify Chili Madness cookbook Maggi Fix Chili con Carne NPR Kitchen Sisters story - The Chili Queens of San Antonio Penzeys Spices If you sit on the cat island, you will be surrounded by cats in no time. Hanif Abdurraqib on On Being Object of Sound podcast
5/20/202148 minutes, 13 seconds
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Episode 489: Colanders

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
5/13/202146 minutes, 14 seconds
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Episode 488: Congee / Jook with Hetty McKinnon

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
5/6/202150 minutes, 6 seconds
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Episode 487: Mozzarella Sticks

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! Transcript Spilled Milk Live! Dio - Holy Diver (Official Music Video) Food.com recipe Giada de Laurentiis recipe Bon Appetit’s recipe Sugar gliders Black Mountain Radio Podcast
4/29/202142 minutes, 24 seconds
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Episode 486: Korean Rice Cakes / Tteok with Michelle Zauner

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. Transcript Spilled Milk Live! Michelle Zauner Virtual Book Tour "Crying in H Mart" by Michelle Zauner Japanese Breakfast Single "Be Sweet" Pitchfork article Tteokbokki Town Aaron and Claire Maangchi Za’atar Cacio e Pepe from Ottolenghi Meerkats Cissy’s Art Cafe stickers Point of Origin
4/22/202147 minutes, 44 seconds
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Episode 485: Cheese and Crackers

🎵 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 
4/15/202146 minutes, 59 seconds
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Episode 484: Bell Peppers

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
4/8/202149 minutes, 27 seconds
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Episode 483: Chicken Nuggets

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. Transcript Molly's Workshop - Taking Happiness Seriously Nico the baby seal (start at 5:00) Why Won't You Date Me with Nicole Byer @chinatownpretty
4/1/202147 minutes, 21 seconds
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Episode 482: Rice Cakes

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 rabbit Now but Wow! The Food Truck Scholar Podcast The Book of Delights by Ross Gay
3/25/202141 minutes, 29 seconds
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Episode 481: Puffed Products

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 Gay Add to Cart Podcast
3/18/202146 minutes, 23 seconds
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Episode 480: Knife Skills

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 video Molly's KnivesRyuSen Blazen santoku knifeGerman Breakfast Knife Matthew's KnivesMasamoto VG10, 240mmTojiro DP Honesuki Cute Animal - Sneezing quokka Now but Wow!Twilight's KissVictoria Monét’s single F.U.C.K.
3/11/202155 minutes, 40 seconds
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Episode 479: Fish Sauce with Pailin Chongchitnant

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
3/4/202154 minutes, 3 seconds
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Episode 478: Scones

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
2/25/202145 minutes, 54 seconds
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Episode 477: Peanuts

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". Transcript Hank the Cave Peanut These Precious Days By Ann Patchett Cyclist meets family of skunks Hostess Mascots
2/18/202143 minutes, 34 seconds
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Episode 476: M&M's

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
2/11/202157 minutes, 24 seconds
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Episode 475: Yakisoba

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
2/4/202130 minutes, 28 seconds
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Episode 474: Holiday Cookies 3

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 songs 2001 Sunset Cookie articleMolly and Luisa Weiss make Biberle cookiesSnacking Cakes by Yossy ArefiBaby pine marten
1/28/202148 minutes, 12 seconds
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Episode 473: Chawanmushi

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
1/21/202140 minutes, 34 seconds
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Episode 472: Custard

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
1/14/202151 minutes, 10 seconds
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Episode 471: Apple Pie

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 
1/7/202148 minutes, 54 seconds
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Episode 470: Persimmons

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! Transcript Reddit Molly's Workshop hoshigaki David Lebovitz Persimmon recipes Simply Recipes Persimmon Pudding
12/31/202042 minutes, 16 seconds
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Episode 469: Cider

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 Cider Pygmy Marmoset Eats a Grape at Taronga Zoo Sydney
12/24/202047 minutes, 44 seconds
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Episode 468: Oyster Crackers

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 Transcript Spilled Milk Reddit What are Oyster Crackers? Coronet Guinea Pig Common Cracker Ask Marilyn
12/17/202036 minutes, 21 seconds
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Episode 467: Holiday Cookies 2: The Sequel

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 Transcript Spilled Milk Reddit Original Holiday Cookies episode Cat snoring video Cara-Sel Classic German Baking
12/10/202041 minutes, 45 seconds
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Episode 466: Cinnamon Toast

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, YVOY Episode Transcript Spilled Milk Reddit Her Recipe Box Pioneer Woman Cinnamon Toast The Kitchn Cinnamon Sugar
12/3/202046 minutes, 9 seconds
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Episode 465: Silverware

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 approved Episode Transcript Spilled Milk Reddit Planet Money ep Fish Knife Sugar spoon Fish Spoon Capybara hot springs Whisper the stoat Baby Beaver Butternut
11/26/202059 minutes, 36 seconds
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Episode 464: Napkins

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: [email protected] Episode transcript Spilled Milk Reddit How to Make a Triangle Fold Napkin
11/19/202046 minutes, 7 seconds
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Episode 463: Tortilla Chips

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 transcript Reddit Julie and the Phantoms GREEN CHILE CHICKEN CHILAQUILES The Four Top
11/12/202037 minutes, 45 seconds
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Episode 462: Dream Grocery Store

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 Transcript Becky Selengut's How to Clean a Crab Video Spilled Milk Reddit
11/5/202058 minutes, 27 seconds
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Episode 461: Fresh Pasta

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 Transcript Spinasse Bears Eating Salmon
10/29/202048 minutes, 19 seconds
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Episode 460: Pepperoni

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 screaming Episode Transcript Thrillist Article Hormel Pepperoni Cups Boar's Head Meatballs with Pepperoni Ed Fretwell Soup Oberto Cocktail Pep
10/22/202042 minutes, 3 seconds
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Episode 459: Quince

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 Transcription Rosy Poached Quince Orangette Quince recipe
10/15/202032 minutes, 32 seconds
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Episode 458: Salted Butter

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 here Taste Atlas The Chopping Block Blog Good Housekeeping Salted Butter Chocolate Chunk Shortbread Charlotte Druckman article
10/8/202039 minutes, 52 seconds
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Episode 457: Negronis

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 Week Pascal Olivier Count de Negroni The Four Top
10/1/202046 minutes, 59 seconds
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Episode 456: Pad Thai

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 testicles, 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 Transcription Hot Thai Kitchen HTK Youtube Pad Thai She Simmers Pad Thai recipe Gastronomica article The Morning News Article Importfood.com
9/24/202047 minutes, 1 second
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Episode 455: Sweet Cereals

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 Milk Dire Desires Cerealously
9/17/202048 minutes, 46 seconds
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Episode 454: Kale Chips

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 Chips Leite's Culinaria Kale Chips Food.com Kale Chips
9/10/202046 minutes, 53 seconds
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Episode 453: Paper Towels

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
9/3/202042 minutes, 58 seconds
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Episode 452: Go-To Meals

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 book Beans and Greens Hamburger Buns BBQ Sauce Diner style hamburgers Rachel's Zucchini Detroit Pizza Salerno Spaghetti 2 slices sandwich bread, quartered 10 tablespoons EVOO 4 medium garlic cloves, pressed 1/4 tsp red pepper flakes 1 pound spaghetti 1 ounce Parmigiano, grated 1/4 cup minced parsley 4 large eggs 1. 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.
8/27/202036 minutes, 31 seconds
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Episode 451: Pickled Onions

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 Talk A Proper Pickle Skirt Steak with Pickled Onions English Pub Style Pickled Onions
8/20/202026 minutes, 46 seconds
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Episode 450: Kohlrabi

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 Victorians 5 Tasty Ways to Prepare Kohlrabi Kale Chips
8/13/202039 minutes, 21 seconds
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Episode 449: Furikake

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 Larder Furikake Chex Mix Homemade Furikake Seasoning
8/6/202031 minutes, 52 seconds
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Episode 448: Salad Rolls with Andrea Nguyen

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 Website The Fixed Stars Virtual Event w/Book Larder Andrea Nguyen's Books Three Ladies Rice Paper
7/30/202037 minutes, 40 seconds
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Episode 447: Zucchini

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 Soup Rachel's Zucchini
7/23/202047 minutes, 59 seconds
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Episode 446: Crispy Spring Rolls

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 book Egg Roll Wrappers Lumpia
7/16/202044 minutes, 27 seconds
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Episode 445: Soft Pretzels

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
7/9/202048 minutes, 1 second
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Episode 444: Shichimi Tōgarashi

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 Udon Tsuyu 2 cups water 1 1/3 teaspoons dashi powder 1/3 cup mirin 1/2 cup soy sauce 1 tablespoon sugar Bring to a boil to dissolve, simmer for a few minutes, and set aside. Dipping sauce 1/4 pound thin-sliced pork belly, cut into 1/2 inch lengths 1/2 onion, sliced 3 scallions, cut into 1-inch lengths Ginger coins Cook 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
7/2/202039 minutes, 35 seconds
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Episode 443: Candy Canes

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
6/25/202041 minutes, 16 seconds
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Episode 442: Worcestershire Sauce

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 history Serious Eats BBQ sauce
6/18/202033 minutes, 16 seconds
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Episode 441: Chex Mix

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!
6/11/202040 minutes, 10 seconds
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Episode 440: Jalapeño Chips

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.
6/4/202028 minutes, 24 seconds
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Episode 439: Mashed Potatoes

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 Potatoes Gotta Have Gatto by Matthew Amster-Burton Robuchon Mashed Potatoes
5/28/202042 minutes, 31 seconds
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Episode 438: Spanakopita

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 recipe Dimitra's Dishes Molly's Spanakopita Adapted from The Joy of Cooking Yield: One 8-inch square pan / 8 servings 1 Tbsp. olive oil ½ of a large yellow onion, finely chopped 2 scallions, thinly sliced 10 ounces baby spinach A large pinch of dried dill (or about 1 Tbsp. chopped fresh dill) 2 large eggs 4 ounces feta, crumbled 1 Tbsp. grated Parmesan ¼ tsp. fine salt or table salt Black pepper Pinch of grated nutmeg 4 Tbsp. (½ stick) unsalted butter ½ 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.
5/21/202042 minutes, 28 seconds
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Dire Desires: Body of Evidence

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.
5/18/202045 minutes, 4 seconds
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Episode 437: Mug Cakes

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 Cake Chocolate Cake in a Mug
5/14/202036 minutes, 50 seconds
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Introducing Dire Desires

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.
5/11/20201 minute, 49 seconds
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Episode 436: Almond Extract

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 Cookies Almond Cake - Orangette Apricot Jam Recipes that Use Almond Extract
5/7/202035 minutes, 34 seconds
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Episode 435: Olives

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
4/30/202053 minutes, 45 seconds
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Episode 434: Moscow Mules

Grab your copper mugs and let's toast to Vodka Buck. We encounter tundras, cowboys and outposts to learn the real story behind Cock and Bull while brushing up on our cocktail history. Thanks again Kate! Rachel's Ginger Beer
4/23/202031 minutes, 43 seconds
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Episode 433: Avocados

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.
4/16/202043 minutes, 34 seconds
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Episode 432: Pomona

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
4/9/202032 minutes, 54 seconds
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Episode 431: Yeast

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
4/2/202038 minutes, 49 seconds
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Episode 430: Shrimp Cocktail

Today we discuss our future retirement community orgy plan, Fanny Cradock's downfall and The Prawn Cocktail 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 Cocktail
3/26/202044 minutes, 51 seconds
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Episode 429: Kiwifruit

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.
3/19/202024 minutes, 13 seconds
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Episode 428: Mackerel

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 Mackerel Saba Misoni Japanese Marinated Mackerel Toto products
3/12/202034 minutes, 58 seconds
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Episode 427: Milano Cookies

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.
3/5/202027 minutes, 10 seconds
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Episode 426: Stuffed Foods

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 Ricotta Marcella Hazan's Bolognese Stuffed Cabbage - Troo Style Molly Steven's Stuffed Cabbage
2/27/202038 minutes, 38 seconds
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Episode 425: Korean BBQ

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/Bulgogi Roast Family/Yakiniku Kazoku
2/20/202034 minutes, 34 seconds
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Episode 424: Little Debbie

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
2/13/202030 minutes, 19 seconds
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Episode 423: Miso

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
2/6/202039 minutes, 19 seconds
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Episode 422: Tonkatsu

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
1/30/202030 minutes, 9 seconds
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Episode 421: Lightning Round LIVE!

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
1/23/202044 minutes, 24 seconds
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Episode 420: The Cheese Plate

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
1/16/202050 minutes, 28 seconds
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Episode 419: Fried Eggs Revisited

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 NSFMM Links:Your efforts will be rewarded | Orangette
1/9/202048 minutes, 57 seconds
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Episode 418: Tofu

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: [email protected] 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
1/2/202045 minutes, 13 seconds
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Episode 417: BBQ Sauce

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
12/26/201931 minutes, 59 seconds
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Episode 416: Alternative Chips

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
12/19/201926 minutes, 43 seconds
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Episode 415: Pan Pizza

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
12/12/201930 minutes, 38 seconds
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Episode 414: Farro

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
12/5/201930 minutes, 14 seconds
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Episode 413: Ground Meat

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
11/28/201944 minutes, 51 seconds
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Episode 412: Digestive Biscuits

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
11/21/201931 minutes, 15 seconds
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Episode 411: Hazelnuts

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
11/14/201935 minutes, 9 seconds
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Episode 410: Spouseless Eating 2

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 CREAM by Lynn Beaumont 1 pkg. frozen lima beans or frozen shelled edamame 1-1/3rd c. cream 6 thin slices of onion or 1 T. dried onion flakes 3 cloves 2 bay leaves Dash of nutmeg Fresh ground pepper and salt to taste ¼ c. butter Cook 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
11/7/201942 minutes, 46 seconds
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Episode 409: Hard Seltzer

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
10/31/201939 minutes, 57 seconds
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Episode 408: Tahini

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 AppetitSweet Potatoes With Tahini Butter Recipe - NYT CookingSpilled Milk: Episode 197: SesameSpilled Milk: Episode 342: HalvaSpilled Milk: Episode 231: Hummus
10/24/201930 minutes, 31 seconds
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Episode 407: Snickerdoodles

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
10/17/201928 minutes, 51 seconds
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Episode 406: Kimchi

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
10/10/201934 minutes, 28 seconds
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Episode 405: Pocky Sticks

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
10/3/201922 minutes, 17 seconds
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Episode 404: Pancetta

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
9/26/201942 minutes, 11 seconds
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Episode 403: Ice Cream Sandwiches

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
9/19/201928 minutes, 26 seconds
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Episode 402: Camping

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/donate Links:Spilled Milk - Become a memberDevil's club - Wikipedia
9/12/201955 minutes, 56 seconds
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Episode 401: Chickpeas

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
9/5/201937 minutes, 55 seconds
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Episode 400: PB&J

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.
8/29/201935 minutes, 44 seconds
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Episode 399: Taco Salad

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
8/22/201933 minutes, 2 seconds
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Episode 398: Seaweed Snacks

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
8/15/201919 minutes, 6 seconds
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Episode 397: Backpacking Food

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.
8/8/201952 minutes, 27 seconds
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Episode 396: Powdered Peanut Butter

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
8/1/201926 minutes, 17 seconds
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Episode 395: Sourdough

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.
7/25/201931 minutes, 46 seconds
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Episode 394: Pizza Delivery

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
7/18/201936 minutes, 39 seconds
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Episode 393: Parmesan Cheese

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
7/11/201940 minutes, 10 seconds
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Episode 392: Spice Organization

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. #spiceorganizationremodelgoals Links:Amazon.com: Kamenstein 5084920 Heritage 16-Jar Revolving Countertop Spice Rack Organizer with Free Spice Refills for 5 YearsSpices Organizing Tips - Best Worst | Kitchn
7/4/201932 minutes, 13 seconds
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Episode 391: Pineapple

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
6/27/201947 minutes, 35 seconds
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Episode 390: Ridged Chips

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
6/20/201930 minutes, 48 seconds
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Episode 389: Pistachios

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
6/13/201937 minutes, 39 seconds
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Episode 388: Peanut Butter Cups

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.
6/6/201944 minutes, 1 second
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Episode 387: Quesadillas

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
5/30/201928 minutes, 58 seconds
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Episode 386: Batch Cocktails

Today we welcome Guest Maggie Hoffman into the studio to teach us the ways of the batch cocktail. We learn that Matthew is stingy with ice, how to serve alcohol family style and what to do with leftover cocktail. The Happiness Cocktail from Batch Cocktails by Maggie Hoffman Makes about 8 servings in a 1-liter swing top bottle 2 cups Carpano Antica sweet vermouth 1 cup bourbon 3 teaspoons Angostura bitters 1/2 cup water To Serve 8 orange twists At 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 cocktail. Express oils from an orange twist over each drink and use twist as garnish.Links:Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion: Maggie Hoffman: 9780399582530: Amazon.com: Gateway
5/23/201933 minutes, 52 seconds
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Episode 385: The Dishwasher

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
5/16/201941 minutes, 15 seconds
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Episode 384: Spicy Candy

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.
5/9/201928 minutes, 24 seconds
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Episode 383: Washing Dishes

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?
5/2/201933 minutes, 25 seconds
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Episode 382: White Chocolate

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
4/25/201939 minutes, 49 seconds
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Episode 381: Cheese Toast

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 Cyd 2 large slices of 1-inch thick whole-grain or sourdough bread 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1/2 cup beer (I love Guinness for its maltiness) 1 cup shredded sharp cheddar cheese 1 teaspoon mustard powder (Colman's is my favorite) 3 dashes Worcestershire sauce Pinch of cayenne pepper Pinch of salt Optional Toppings Fried egg Fresh sage, roughly chopped Pickled onions Mango chutney Grainy mustard Thickly sliced heirloom tomato Seared broccoli Salad of butter lettuce and tangy dressing Toast 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
4/18/201926 minutes, 35 seconds
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Episode 380: Pregnancy Cravings

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
4/11/201927 minutes, 57 seconds
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Episode 379: MSG

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
4/4/201930 minutes, 40 seconds
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Episode 378: Frozen Fruit

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
3/28/201941 minutes, 3 seconds
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Episode 377: Sauerkraut

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
3/21/201935 minutes
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Episode 376: Cheesy Puffs

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
3/14/201939 minutes, 16 seconds
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Episode 375: Savory Pancakes

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
3/7/201931 minutes, 40 seconds
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Episode 374: Hot Toddy

Today we visit Warm Cocktail 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:Cocktail 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 Cocktail of Winter: The Hot ToddySlim Goodboy | Kids Health Tour, School Assemblies, Educational Supplements & Teacher Resources
2/28/201934 minutes, 7 seconds
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Episode 373: Flip Yogurt

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
2/21/201932 minutes, 24 seconds
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Episode 372: Oklahoma City

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
2/14/201932 minutes, 47 seconds
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Episode 371: Slurpees

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
2/7/201944 minutes, 38 seconds
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Episode 370: Fried Rice

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
1/31/201935 minutes, 57 seconds
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Episode 369: Mayonnaise

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
1/24/201944 minutes, 56 seconds
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Episode 368: Rotisserie Chicken

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 CHILAQUILES Okay, 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 oil ½ large onion, diced 1 cup chicken broth ¼ cup heavy cream ½ cup green salsa 1 cup shredded chicken A bunch of tortilla chips (maybe ⅔ of a 1-pound bag) 3 fried eggs Heat 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
1/17/201936 minutes, 49 seconds
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Episode 367: Baking Chips

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
1/10/201951 minutes, 14 seconds
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Episode 366: Cabbage

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 CABBAGE Cabbage Ginger Soy sauce Rice wine Vegetable or peanut oil Rice vinegar This 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 AppetitSpilled Milk: Episode 7: Irish SpringOutline of a Theory of Cabbage | OrangetteSimple Red Cabbage Salad with Lemon and Black Pepper
1/3/201942 minutes, 34 seconds
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Episode 365: Mulled Wine and Cider

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
12/27/201843 minutes, 16 seconds
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Episode 364: Tea Lattes

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) water 3g raw sugar (such as demerara or coconut sugar) 40ml (about 3 tablespoons) steamed milk Brew 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 serving The Official Spilled Milk Matcha Latte ½ teaspoon matcha powder ½ ounce hot water (about 180°F, not quite boiling) Steamed milk Sugar (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
12/20/201833 minutes, 49 seconds
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Episode 363: Multi Cookers (Instant Pot)

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 Chili This 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 cubes 3 dried ancho chiles 3 dried New Mexico chiles 2 dried pasilla negro chiles 2 teaspoons kosher salt 1 teaspoon dried Mexican oregano 1 tablespoon ground cumin 1 teaspoon dried coriander 1/2 teaspoon MSG 5 garlic cloves, minced 2 tablespoons vegetable oil 1 onion, diced 2 jalapeños, seeded (if desired) and minced 1 tablespoon lime juice 1 8-oz. can tomato sauce 1/2 cup water Toast 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
12/13/201843 minutes, 27 seconds
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Episode 362: Bulk Bins

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
12/6/201838 minutes, 29 seconds
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Episode 361: Risotto

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.
11/29/201833 minutes, 39 seconds
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Episode 360: Cookies and Cream

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
11/22/201826 minutes, 59 seconds
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Bonus: Milkshakes 2

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 MILKSHAKE 6 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 syrup ¼ to ½ cup milk Set 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
11/19/201847 minutes, 29 seconds
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Episode 359: Stuffing

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
11/15/201846 minutes, 15 seconds
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Episode 358: Chicken and Rice

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
11/8/201832 minutes, 23 seconds
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Episode 357: Iceberg Lettuce

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
11/1/201842 minutes, 36 seconds
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Episode 356: Meal Planning

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
10/25/201848 minutes, 16 seconds
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Bonus: Kahlúa Live Show

Today we have a mid-afternoon cocktail hour among strangers while deciding make out session requirements, our Hogwarts House and basic rhyming etiquette. While sipping on Kahlúa cold brew cocktails, 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
10/22/201829 minutes, 32 seconds
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Episode 355: Peach vs Nectarine

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
10/18/201825 minutes, 32 seconds
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Episode 354: Leeks

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
10/11/201847 minutes, 45 seconds
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Bonus: Kahlúa Cocktails

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
10/8/201832 minutes, 45 seconds
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Episode 353: Movie Candy

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!
10/4/201843 minutes
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Episode 352: Nectarines

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
9/27/201840 minutes, 40 seconds
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Episode 351: Shokupan

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
9/20/201823 minutes, 14 seconds
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Episode 350: Jello Cakes

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
9/13/201842 minutes, 36 seconds
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Episode 349: Margaritas

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 Cocktails | Serious EatsYou Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life You win | Orangette
9/6/201829 minutes, 58 seconds
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Episode 348: Ice Cream Cones

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
8/30/201846 minutes, 3 seconds
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Episode 347: Non-Stick Ice Cream Treats

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
8/23/201830 minutes, 12 seconds
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Episode 346: BLTs

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.
8/16/201838 minutes, 39 seconds
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Episode 345: Refried Beans

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
8/9/201836 minutes, 4 seconds
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Episode 344: Cinnamon Rolls

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!}
8/2/201842 minutes, 4 seconds
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Episode 343: Crudités

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.
7/26/201838 minutes, 19 seconds
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Episode 342: Halva

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
7/19/201839 minutes, 18 seconds
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Episode 341: Corn on the Cob

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
7/12/201842 minutes, 54 seconds
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Episode 340: Cool Whip

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
7/5/201832 minutes, 19 seconds
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Episode 339: Try My Casserole

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
6/28/201847 minutes, 38 seconds
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Episode 338: Still Water

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 amusement you can hear. Thanks again to Mr. Nobody for making this episode possible. Links:Almost Famous (2000) - IMDbZen Shorts Monchhichi - WikipediaStillwater, Oklahoma - Wikipedia
6/21/201834 minutes, 8 seconds
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Episode 337: Dutch Baby

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
6/14/201832 minutes, 21 seconds
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Episode 336: Pringles

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!
6/7/201835 minutes, 27 seconds
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Episode 335: Scallions

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
5/31/201831 minutes, 16 seconds
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Episode 334: Goldfish Crackers

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
5/24/201830 minutes, 34 seconds
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Episode 333: Coffeecake

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
5/17/201825 minutes, 28 seconds
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Episode 332: Turnips

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
5/10/201832 minutes, 11 seconds
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Episode 331: Coconut Oil

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
5/3/201827 minutes, 21 seconds
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Episode 330: Crumpets

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
4/26/201827 minutes, 28 seconds
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Episode 329: Tang

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
4/19/201827 minutes, 51 seconds
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Episode 328: Ravioli

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.
4/12/201822 minutes, 7 seconds
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Episode 327: Frosting

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
4/5/201836 minutes, 20 seconds
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Episode 326: Thai Curry

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
3/29/201831 minutes, 14 seconds
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Episode 325: Mountain Dew

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.
3/22/201827 minutes, 45 seconds
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Episode 324: Breakfast for Dinner

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
3/15/201831 minutes, 32 seconds
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Episode 323: Kombucha

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
3/8/201834 minutes, 27 seconds
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Episode 322: Chamomile Tea

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
3/1/201825 minutes, 50 seconds
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Episode 321: Handheld Meat Pies

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 PASTIES Makes 5 large pasties FOR THE CRUST 25 ounces flour 1 tablespoon kosher salt 2.5 ounces cold lard, cut into chunks 1 stick (4 ounces) cold unsalted butter, cut into chunks 12.75 ounces cold water FOR THE FILLING 2 pounds chuck steak, cut into 1/2-inch cubes, plus some minced beef fat (trimmings are fine) 2 pounds russet potatoes 1 medium onion, diced flour salt and pepper 2 tablespoons minced fresh parsley FOR THE EGG WASH 2 eggs 2 tablespoons milk Preheat 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
2/22/201832 minutes, 25 seconds
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Episode 320: Omelettes

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
2/15/201831 minutes, 36 seconds
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Episode 319: Fruit Curd

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
2/8/201831 minutes, 13 seconds
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Episode 318: Corn Tortillas

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
2/1/201834 minutes, 22 seconds
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Episode 317: Arnold Palmer

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
1/25/201820 minutes, 50 seconds
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Episode 316: Pasta Widths

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
1/18/201836 minutes, 10 seconds
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Episode 315: Breath Mints

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
1/11/201831 minutes, 24 seconds
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Episode 314: Mussels

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
1/4/201834 minutes, 30 seconds
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Episode 313: Scallops

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
12/28/201730 minutes, 36 seconds
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Episode 312: Gingerbread Cookies

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
12/21/201725 minutes, 55 seconds
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Episode 311: Canned Cold Brew

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.
12/14/201730 minutes, 10 seconds
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Episode 310: French Fry Shapes

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
12/7/201725 minutes, 13 seconds
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Episode 309: Vietnamese Junk Food

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
11/30/201727 minutes, 6 seconds
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Episode 308: Pop Tarts

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
11/23/201727 minutes, 43 seconds
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Episode 307: Bagels

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
11/16/201730 minutes, 28 seconds
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Episode 306: Tokyo

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
11/9/201735 minutes, 19 seconds
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Episode 305: Roast Chicken

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
11/2/201742 minutes, 54 seconds
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Episode 304: Lentils

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 SOUP Serves 4 to 6 3 cups cooked lentils (preferably French green) 1/2 pound bacon, diced 1 medium onion, diced 2 large carrots, diced 2 ribs celery, diced 1 teaspoon cumin 8 cups low-sodium chicken broth 1/2 pound fully cooked bratwurst (thin links if you can find them), cut into bite-sized chunks 1 pound fingerling potatoes, cut into bite-sized lengths salt and pepper In 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
10/26/201733 minutes, 2 seconds
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Episode 303: Molasses Cookies

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
10/19/201723 minutes, 10 seconds
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Episode 302: Stinky Cheese

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
10/12/201738 minutes, 25 seconds
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Episode 301: Watermelon

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.
10/5/201729 minutes, 17 seconds
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Episode 300: Bibimbap

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 Bibimbap From Hungry Monkey, Matthew Amster-Burton, Houghton Mifflin Harcourt 2009 Serves 4 Time: 90 minutes, plus at least 2 hours marinating time Other 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 sauce 1 1/2 tablespoons sugar 2 tablespoons finely grated Asian pear or Granny Smith apple 1 scallion, thinly sliced 1 medium clove garlic, minced 2 tablespoons toasted sesame seeds 2 tablespoons sesame oil 1/2 tablespoon ground black pepper 1 pound beef flank steak, halved lengthwise, then cut crosswise into very thin slices 8 ounces bean sprouts sesame oil 6 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 oil gochujang (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. Notes Gochujang 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
9/28/201725 minutes, 51 seconds
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Episode 299: Animal Crackers

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
9/21/201729 minutes, 43 seconds
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Episode 298: Sorbet

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.
9/14/201729 minutes, 21 seconds
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Episode 297: Frozen Chicken Pot Pie

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.
9/7/201724 minutes, 44 seconds
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Episode 296: Coconut Milk

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
8/31/201726 minutes, 47 seconds
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Episode 295: Boxed Mac and Cheese

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.
8/24/201725 minutes, 34 seconds
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Episode 294: Baby Snacks

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.
8/17/201729 minutes, 30 seconds
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Episode 293: Swiss Junk Food

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.
8/10/201721 minutes, 56 seconds
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Episode 292: Bloody Marys

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 Cocktail RecipeA Guide to the Bloody Mary and its Many Variations - Eater
8/3/201731 minutes, 13 seconds
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Episode 291: Breakfast Sausage

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.
7/27/201728 minutes, 40 seconds
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Episode 290: Kid Snacks

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.
7/20/201730 minutes, 40 seconds
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Episode 289: Hawaiian Junk Food

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.
7/13/201723 minutes, 58 seconds
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Episode 288: Tomato Juice

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
7/6/201733 minutes, 5 seconds
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Episode 287: Black Tea

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 
6/29/201730 minutes, 36 seconds
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Episode 286: Crisps and Crumbles

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 
6/22/201734 minutes, 30 seconds
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Episode 285: Chicken Wings LIVE!

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   
6/15/201743 minutes, 40 seconds
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Episode 284: Dinner Rolls

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 
6/8/201730 minutes, 36 seconds
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Episode 283: Vanilla Extract

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
6/1/201729 minutes, 5 seconds
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Episode 282: Arugula

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  
5/25/201729 minutes, 48 seconds
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Episode 281: Toffee

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   
5/18/201729 minutes, 45 seconds
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Episode 280: Sausage

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
5/11/201731 minutes, 41 seconds
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Episode 279: Hot Pockets

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  
5/4/201720 minutes, 5 seconds
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Episode 278: Enchiladas

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.
4/27/201726 minutes, 5 seconds
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Episode 277: Brown Rice

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      
4/20/201724 minutes, 53 seconds
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Episode 276: Radicchio

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 
4/13/201727 minutes, 57 seconds
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Episode 275: Gas Station Candy

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    
4/6/201736 minutes, 27 seconds
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Episode 274: Bolognese

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.
3/30/201728 minutes, 51 seconds
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Episode 273: Parsley

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
3/23/201726 minutes, 53 seconds
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Episode 272: TV Dinners

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
3/16/201726 minutes, 6 seconds
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Episode 271: Summer Berries LIVE!

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  
3/9/201743 minutes, 52 seconds
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Episode 270: Root Beer

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   
3/2/201723 minutes, 54 seconds
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Episode 269: Polenta

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  
2/23/201732 minutes, 14 seconds
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Episode 268: Tater Tots

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
2/16/201724 minutes, 10 seconds
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Episode 267: Chard

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
2/9/201725 minutes, 7 seconds
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Episode 266: Ice Cream Soda

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
2/2/201721 minutes, 14 seconds
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Episode 265: Flavored Sparkling Water

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