Spilled Milk

By Molly Wizenberg and Matthew Amster-Burton

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 Oct 17, 2018

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 Aug 11, 2018

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 Aug 9, 2018


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.

Episode Date
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

Mar 26, 2020
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.

Mar 19, 2020
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


Mar 12, 2020
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.

Mar 05, 2020
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

Feb 27, 2020
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 

Feb 20, 2020
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

Feb 13, 2020
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

Feb 06, 2020
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

Jan 30, 2020
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!


Jan 23, 2020
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

Jan 16, 2020
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


Jan 09, 2020
Episode 418: Tofu
Jan 02, 2020
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.


Dec 26, 2019
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.


Dec 19, 2019
Episode 415: Pan Pizza
Dec 12, 2019
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.


Dec 05, 2019
Episode 413: Ground Meat
Nov 28, 2019
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.


Nov 21, 2019
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.


Nov 14, 2019
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.


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!


Nov 07, 2019
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.


Oct 31, 2019
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.


Oct 24, 2019
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.


Oct 17, 2019
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.


Oct 10, 2019
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.


Oct 03, 2019
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.


Sep 26, 2019
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.


Sep 19, 2019
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


Sep 12, 2019
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.


Sep 05, 2019
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.

Aug 29, 2019
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.


Aug 22, 2019
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.


Aug 15, 2019
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.

Aug 08, 2019
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.


Aug 01, 2019
Episode 395: Sourdough
Jul 25, 2019
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.


Jul 18, 2019
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.


Jul 11, 2019
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


Jul 04, 2019
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.


Jun 27, 2019
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.


Jun 20, 2019
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.


Jun 13, 2019
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.

Jun 06, 2019
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.


May 30, 2019
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.


May 23, 2019
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.


May 16, 2019
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.

May 09, 2019
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.


May 02, 2019
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?


Apr 25, 2019
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.


Apr 18, 2019
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.


Apr 11, 2019
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.


Apr 04, 2019
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.


Mar 28, 2019
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!


Mar 21, 2019
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.


Mar 14, 2019
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%.


Mar 07, 2019
Episode 374: Hot Toddy
Feb 28, 2019
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.


Feb 21, 2019
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.


Feb 14, 2019
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.


Feb 07, 2019
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.


Jan 31, 2019
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.


Jan 24, 2019
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.


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 servings


Jan 17, 2019
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.


Jan 10, 2019
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.


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 serve


Jan 03, 2019
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.


Dec 27, 2018
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 serving


Dec 20, 2018
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

  1. 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.

  2. 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.

  3. 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 servings


Dec 13, 2018
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.


Dec 06, 2018
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.

Nov 29, 2018
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.


Nov 22, 2018
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.


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 servings


Nov 19, 2018
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.


Nov 15, 2018
Episode 358: Chicken and Rice
Nov 08, 2018
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.


Nov 01, 2018
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.


Oct 25, 2018
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.


Oct 22, 2018
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!


Oct 18, 2018
Episode 354: Leeks
Oct 11, 2018
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.


Oct 08, 2018
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!

Oct 04, 2018
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.


Sep 27, 2018
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.


Sep 20, 2018
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.


Sep 13, 2018
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?".


Sep 06, 2018
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.


Aug 30, 2018
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.


Aug 23, 2018
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.

Aug 16, 2018
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.


Aug 09, 2018
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.


Aug 02, 2018
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.

Jul 26, 2018
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!


Jul 19, 2018
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!


Jul 12, 2018
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.


Jul 05, 2018
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.


Jun 28, 2018
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.


Jun 21, 2018
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.


Jun 14, 2018
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!

Jun 07, 2018
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.


May 31, 2018
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?


May 24, 2018
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?


May 17, 2018
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.


May 10, 2018
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.


May 03, 2018
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.


Apr 26, 2018
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.


Apr 19, 2018
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.

Apr 12, 2018
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.


Apr 05, 2018
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.


Mar 29, 2018
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.

Mar 22, 2018
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.


Mar 15, 2018
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.


Mar 08, 2018
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.


Mar 01, 2018
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.


Makes 5 large pasties

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

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
salt and pepper
2 tablespoons minced fresh parsley

2 eggs
2 tablespoons milk

  1. Preheat oven to 400 degrees.

  2. 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.

  3. 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.

  4. 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.


Feb 22, 2018
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.


Feb 15, 2018
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.


Feb 08, 2018
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.


Feb 01, 2018
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.


Jan 25, 2018
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.


Jan 18, 2018
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!?


Jan 11, 2018
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.


Jan 04, 2018
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.


Dec 28, 2017
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.


Dec 21, 2017
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.

Dec 14, 2017
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.


Dec 07, 2017
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?


Nov 30, 2017
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.


Nov 23, 2017
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.


Nov 16, 2017
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.



Nov 09, 2017
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?


Nov 02, 2017
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.


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

  1. 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.

  2. 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.


Oct 26, 2017
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?.


Oct 19, 2017
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.


Oct 12, 2017
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.

Oct 05, 2017
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)

  1. 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.

  2. Blanch the bean sprouts in boiling salted water for 2 minutes.

  3. 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.)

  4. 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.

  5. Serve immediately. Each diner should add gochujang to taste and stir everything together, including the egg. Eat with a spoon.


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.


Sep 28, 2017
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.


Sep 21, 2017
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.

Sep 14, 2017
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.

Sep 07, 2017
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.


Aug 31, 2017
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.

Aug 24, 2017
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.

Aug 17, 2017
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.

Aug 10, 2017
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.


Aug 03, 2017
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.

Jul 27, 2017
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.

Jul 20, 2017
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.

Jul 13, 2017
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.


Jul 06, 2017
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 

Jun 29, 2017
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 

Jun 22, 2017
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 


Jun 15, 2017
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 

Jun 08, 2017
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

Jun 01, 2017
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


May 25, 2017
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 


May 18, 2017
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

May 11, 2017
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


May 04, 2017
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



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

  1. 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.

  2. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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

  1. 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.

  2. 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.

  3. 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.

  4. Broil 3 to 5 minutes, or until cheese is well-browned and bubbling. Serve immediately.

Apr 27, 2017
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




Apr 20, 2017
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 

Apr 13, 2017
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



Apr 06, 2017
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



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


  1. Sprinkle the gelatin over the surface of the milk and set aside. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Mar 30, 2017
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

Mar 23, 2017
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

Mar 16, 2017
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


Show Opener: And Eat it Too Podcast


Mar 09, 2017
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 


Mar 02, 2017
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



Feb 23, 2017
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

Feb 16, 2017
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

Feb 09, 2017
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

Feb 02, 2017
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



Jan 26, 2017
Episode 264: Mandarin Oranges

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



MOHAI show

Oranges by John McPhee

Churchill Orchards

Jan 19, 2017
Episode 263: Pomegranates

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



MOHAI show 

Matthew's Novel "Our Secret Better Lives"


Jan 12, 2017
Episode 262: Olive Oil

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



MOHAI show

Real Good Food

Molly's Shaved Fennel Salad

Jan 05, 2017
Episode 261: Dim Sum

Today we are chasing carts and chatting Dim Sum, with a slight detour to sing praises for Toronto's International Airport. Utter madness ensues as our hosts discuss turnip cakes, sesame balls and rice rolls along with industrial sized Lazy Susans and Russell Crowe's ode to the sea.





MOHAI show


The Dim Sum Dumpling Book by Eileen Yin-Fei Lo


Russell Crowe Music Video

Dec 29, 2016
Episode 260: Applesauce

Hey, we've got the Motts! Molly and Matthew snack on applesauce while recording internationally and discuss their respective Canadian Justin crushes: Bieber vs. Trudeau. We find that there is actually a lot going on in an apple, learn the hierarchy of Canadian grocery stores and vent about past host mothers. EXPLICIT. www.spilledmilkpodcast.com




Feb.10 Live Show at MOHAI 


Judy Roger's Roasted Applesauce

Pommes Croquantes (Applesauce with Meringue)

Motts commercial




Dec 22, 2016
Episode 259: Icelandic Junk Food

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

Dec 15, 2016
Episode 258: Stuff on Crackers

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

Dec 08, 2016
Episode 257: Holiday Parties LIVE!

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



Opening acts:

Elicia Sanchez

Sexual Awake'n'Baking

Dec 01, 2016
Episode 256: Holiday Cookies

T'was the day of Thanksgiving, and all through the episode Sunny D and Hi-C chatted afternoon delight. Quickies, sleeping habits and cheesy mitts help us bloom where we are planted as we strictly enforce the Rule of Tins.




Russian Tea Cakes

Fruit Nut Balls

Chocolate Rads

Peppermint Bark 

Martha Stewart Chocolate Malt Sandwich Cookies

Soda Cracker Toffee 

Mike and Tom Eat Snacks: Gingerbread 


Nov 24, 2016
Episode 255: Lemon Bars

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



Matthew's Lemon bars

Nov 17, 2016
Episode 254: French Fries

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




Nov 10, 2016
Episode 253: South African Junk Food

This. Is. Living! We were gifted a box of South African goodies and encountered the paradox of revoltingly addictive treats. Learn the limits of Molly's knowledge of fantasy novels while we sample fruity lubricants and tubes of flavor. We also decide what to do when love grows stale. EXPLICIT. www.spilledmilkpodcast.com 



Items Tasted

Marie Biscuits

Chocolate Log

Milo Bar

Simba Cheddar Chips


Green Apple Cables

Speckled Eggs

Beetroot Crisps



Nov 03, 2016
Episode 252: Peppercorns

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



Cacio e Pepe

Mario Batali's parnsip pepper pasta

Oct 27, 2016
Episode 251: Baked Beans

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

Live Show


New England Baked Beans 

Fake Baked Beans

Cowboy Beans 

Oct 20, 2016
Episode 250: Rolling Pins

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



Oct 13, 2016
Episode 249: Cinnamon

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




Molly's Cinnamon Toast

Oct 06, 2016
Episode 248: Peanut Butter Cookies

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



The Player 


Molly's Peanut Butter Cookies


Body Talk Video 


Janelle Monae Yoga


Cookie Monster Video 



Sep 29, 2016
Episode 247: Espresso Drinks

11/6 Live Show

We are high on caffeine and feeling foyne. But only before 1 pm as we can't drink elongated java joe after that. Matthew tries a Sparkle Pony while mapping Oklahoma City and eventually they both end up down the rabbit hole of nonsense. EXPLICIT. www.spilledmilkpodcast.com



Molly's Coffee Article

Elm Coffee Roasters Espresso Vivace Slate Analog Coffee Anchored Ship The Fat Hen Herkimer Coyle's Bakeshop

Sep 22, 2016
Episode 246: Ice Cream Toppings LIVE!

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


Sep 15, 2016
Episode 245: S'Mores

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



Sep 08, 2016
Episode 244: Danish Junk Food

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


Sep 01, 2016
Episode 243: Chewy Fruit Candy

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




Aug 25, 2016
Episode 242: Pesto

Live Show September 3, 2016 in Seattle 

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


Molly's Pesto

Aug 18, 2016
Episode 241: Cream Cheese

September 3rd Live Show in Seattle at Pocket Theater


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





Aug 11, 2016
Episode 240: New Zealand Junk Food

Honey, we went to New Zealand and learned some new things about candy physics. Did you know they spray, bounce and lump!? Along the way, your real decent hosts get served Perky Nanas, melted chocolate and inspirational quotes. EXPLICIT www.spilledmilkpodcast.com



Spuds potato chips (Chicken flavor) Pineapple Lumps Perky Nana Chocolate Fish Jaffas Feijoa Jam L&P White Chocolate Bar Cool Banana Spray Candy

Aug 04, 2016
Episode 239: Beets

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



Portlandia Beet Emergency

Jul 28, 2016
Episode 238: Teriyaki (Sponsored by Soy Vay)

This entire episode is sponsored by Soy Vay.

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

Jul 26, 2016
Episode 237: Lima Beans

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



Molly's Lima Beans

Jul 21, 2016
Episode 236: Flour Tortillas

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



Tortilla crepes

Jul 14, 2016
Episode 235: Sangria

Today a couple of amusingly inquisitive lightweights gulp down fruit punch for grown ups, also known as Sangria. Hold on to your bedknobs as we traverse the perils of adulthood while chatting eighties ladies, MILFs and mahjong. EXPLICIT. www.spilledmilkpodcast.com



The Best Sangria from Cook's Illustrated

Jul 07, 2016
Episode 234: Breadcrumbs

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



Molly's Meatballs 

Potato Gatto

Jun 30, 2016
Episode 233: Deep South Convenience Store Staples

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




Kevin Spacey Impressions

Jun 23, 2016
Episode 232: Pudding Cups

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



Scrubs Pudding clip

Unsolved Mysteries

Jun 16, 2016
Episode 231: Hummus

Beware the creaky chair and the hummus overdose! Today we go all out hippie and taste different types of hummi so grab your pitas, gang mates and your favorite cotton tee to fully enjoy the benefits of creamy chickpea spreads. EXPLICIT. www.spilledmilkpodcast.com



Not One Shrine 

J. Kenji Lopez-Alt's Hummus

Jun 09, 2016
Episode 230: Vinegar Part 2

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



Kung Pao Chicken

Jun 02, 2016
Episode 229: Vinegar Part 1

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



Pok Pok Som

Jimmy Fallon Prince Tribute

Spoon oil

May 26, 2016
Episode 228: Oreos

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


May 19, 2016
Episode 227: Fruit Salad

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



Pok Pok fruit salad

Turtle in Paradise

May 12, 2016
Episode 226: Frozen Burritos

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



Sketchy Frozen Burrito post

May 05, 2016
Episode 225: Cough Drops

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


Apr 28, 2016
Episode 224: The 420 Episode

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


"Cooking with Weed, Why Bother?" 

Apr 21, 2016
Episode 223: Live Show: Almonds

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



Bunker Buddies

Apr 14, 2016
Episode 222: Taiwanese Junk Food


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


Apr 07, 2016
Episode 221: Canned Beans

Mark our words, canned beans are no laughing matter. From kidneys to cowboys, whipped liquid to a juicy Cafeteria Expose we discover the perfect dinner party size while faking and baking. EXPLICIT. www.spilledmilkpodcast.com



California Casserole 

Rick Bayless' Cowboy Beans

Creamy Beans

Whipped Bean Liquid

Fake Baked Beans

Brandon's chickpea salad

Braised Chard with Chickpeas

Mar 31, 2016
Episode 220: Frozen Pizza

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



Mar 24, 2016
Episode 219: Ham and Cheese

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





Croque Monsieur

Mar 17, 2016
Episode 218: Packaged Cheese

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


Mar 10, 2016
Episode 217: Cauliflower

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

LA Live Show Caramelized CauliflowerParmesan Roasted Cauliflower -

Mar 03, 2016
Episode 216: Biscuits

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



LA live showCream BiscuitsCheddar and Ham BiscuitsTouch of Grace Biscuit

Feb 25, 2016
Episode 215: Croutons

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



Matthew’s Culinate article

Gramercy Tavern soup

Feb 18, 2016
Episode 214: Garlic Bread

Here at Spilled Milk our sole purpose is to spark joy for our brave listeners. Therefore, we are eating a whole lot of gooey, yet somehow crispy, Garlic Bread. We wonder why it often accompanies pizza and pasta, what generation we come from and unveil an absurd childhood aversion to butter. We also give you a homework assignment. EXPLICIT.www.spilledmilkpodcast.com




Matthew's "Not One Shrine" Kickstarter page

Adam Ried's Garlic Bread

Torrisi/Carbone's Garlic Bread - "I've had it and it's awesome" - Molly Wizenberg


Matthew's Garlic Pizza

This recipe comes from my friend Kate Lion of Boise, Idaho. It’s the kind of recipe that gets handed down and passed around, and this is my version, which is not too different from Kate’s except that she puts the garlic butter on top of the mozzarella! You can’t really go wrong here.

5 tablespoons butter1/4 cup olive oil6 cloves garlic (I use way way more than this and sometimes leave a little out to sprinkle on top raw), minced1 teaspoon black pepper1/2 teaspoon MSG1/2 teaspoon dried oregano1 teaspoon garlic salt

pizza doughmozzarellapecorino romano

1. Preheat oven to 450°F. In a saucepan over medium heat, melt the butter with the olive oil. Add the garlic, black pepper, MSG, oregano, and garlic salt. Cook until the garlic is fragrant but not browned, about 1 minute. This makes enough topping for two or three pizzas.

2. Roll out the pizza dough and spread thickly with the garlic butter mixture (stir well before slathering it on). Add a layer of mozzarella. Bake until cheese is browned and the entire neighborhood smells like garlic, 7 to 10 minutes. Top with freshly grated pecorino romano.

Feb 11, 2016
Episode 213: Raisins

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

Molly's Meatballs with Golden Raisins
More information about Snapdragon
Bran Muffins 

Feb 04, 2016
Episode 212: Kale

Well, we've avoided being trendy long enough and are now finally ready to tackle the most beloved and massaged of all greens, Kale. We discover the power of pot likker and that kale gives us Hulk-like abilities. We like to think that a good kale salad gets better with age, kind of like us. EXPLICIT. www.spilledmilkpodcast.com

"If It Sounds Bad, It's Got to be Good" by Melissa Clark
Spaghetti with Braised Kale 
Boiled Kale
Kale Chip Ideas


Jan 28, 2016
Episode 211: Sick Food

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



Jan 21, 2016
Episode 210: Housekeeping

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




Homebody book

Jan 14, 2016
Episode 209: Lamb

Welcome to your favorite ol' podcast where we are embracing fatty fears to devour some lamb. We choose to forgo the mint jelly and focus on racks and shanks while working on our interviewing skills. Our childhood fixations lead us to the only good type of mullet and some serious rumblings. EXPLICIT. www.spilledmilkpodcast.com



David Bowie from Labyrinth

Butterfly knife


Molly's Lamb Meatballs

Molly's Lamb Sausage


Skillet Pastitsio
From The Best 30-Minute Recipe, Cook’s Illustrated, © 2006.
This dish pairs well with a nap.
1/2 pound ground lamb
1 large onion, diced
1/4 teaspoon ground cinnamon
salt and pepper
2 tablespoons tomato paste
6 garlic cloves, minced or pressed
2 teaspoons minced fresh oregano
3 cups low-sodium chicken broth
1 cup heavy cream
8 ounces elbow macaroni
1 teaspoon cornstarch
1 cup (about 2 ounces) grated pecorino romano

  1. Preheat oven to 450°F. Cook the lamb in a 12-inch skillet over medium heat until brown, breaking it up with a spatula or (try it!) a potato masher. Drain the lamb, reserving 1 tablespoon fat.  
  2. With the 1 tablespoon fat in the skillet, raise heat to medium-high and add onion, cinnamon, and 1/2 teaspoon salt. Cook until softened, about 5 minutes. Add tomato paste, garlic, and oregano and cook until fragrant, about 30 seconds.  
  3. Stir in broth, 1/2 cup of cream, macaroni, and cooked lamb. Raise heat to high, bring to a boil, and cook, stirring often, until macaroni is tender, 8 to 10 minutes. (Feel free to reduce heat to medium-high if it’s spitting all over!)  
  4. Whisk remaining 1/2 cup of cream with cornstarch and stir into skillet. Cook until slightly thickened, about 1 minute.  
  5. Add 1/2 cup of cheese and season with salt and pepper to taste. Sprinkle remaining cheese over the top and bake until lightly browned, 5 to 10 minutes. Serve.


Jan 07, 2016
Episode 208: Alternative Milks

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



The Death of Soy Milk

Dec 31, 2015
Episode 207: Leftovers

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



Reheating Meat from Serious Eats

Dec 24, 2015
Episode 206: Mexican Junk Food

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


Dec 17, 2015
Episode 205: Dates

Welcome to our Date Show! We barely make it through the Arsenic Hour while discussing painted scones, hot tubs full of yogurt and of course, Tinder profiles. Listen for our insights on what makes a good date, and tips for which section of your local Co-op will yield the best Devils on Horseback. EXPLICIT.www.spilledmilkpodcast.com



Date Palm 
Whole Wheat Date Scones with Nutmeg
The First Bad Man - by Miranda July
Dates in Olive Oil with Sea Salt 
Milkshake Episode 


Dec 10, 2015
Episode 204: Cold Cuts

Today we take a pass at the deli counter for some choice selections of Cold Cuts, and encounter what may become Matthew's worst nightmare: the Bologna Roll-up. An epic meat themed duet gives way to ham aromas, rants against the patriarchy and stealing a kid's lunch. EXPLICIT. www.spilledmilkpodcast.com



Favorite Sleater-Kinney Songs

“Get Up”

“One More Hour”


“One Beat”

“Light Rail Coyote”

“Turn It On”


"Burn Don't Freeze"

Dec 03, 2015
Episode 203: Care Packages

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



Nov 26, 2015
Episode 202: Cheesecake

What better way to consume cheese, than in cake form? We travel down memory lane and eat sour cream topped cakes while chatting water baths, cake cracks, evil furbies and whatever happened to Tom and Jerry. There may also be a long lost sibling mystery where cheesecake is the vital clue. EXPLICIT. www.spilledmilkpodcast.com


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


Nov 19, 2015
Episode 201: Pickles

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



We Can Pickle That from Portlandia

Nov 12, 2015
Episode 200: Meatloaf

Welcome to the most educational Spilled Milk episode you'll ever hear. We welcome J. Kenji Lopez-Alt and his magnificent meatloaf while he spins tales of luxurious band camps, coed fraternities, and three-meat mixtures. We discuss the loaves of our youth, meat juices, and what this classic American comfort food means to us. Warning: contains MSG, slooshing, and deja vu.


Molly's Meatloaf

From Delancey
1 tablespoon olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, chopped

1 1/3 cups fresh breadcrumbs

About 1/3 cup whole milk, or enough to saturate the breadcrumbs

1 pound ground beef

1 pound ground pork

1 teaspoon fine sea salt

2 teaspoons fish sauce

2 large eggs, beaten well

2 teaspoons Dijon mustard

1/3 cup minced fresh Italian parsley

1/3 cup ketchup, plus 1/4 cup for topping the loaf

  1. Preheat the oven to 350 F. Line a rimmed baking sheet with parchment or aluminum foil.

  2. Warm the oil in a medium saucepan over moderate heat.  Add the onion and garlic, and cook, stirring occasionally, until the onion is softened and translucent but not brown.  Set aside.

  3. Put the breadcrumbs in a small bowl, and drizzle the milk over them, stirring to moisten. Set aside.

  4. Put the beef and pork in a large mixing bowl, breaking up any large hunks.  Add the salt, fish sauce, eggs, mustard, parsley, and 1/3 cup ketchup.  Add the onion and garlic. Using your hand, squeeze the milk from the breadcrumbs; then add the breadcrumbs to the meat mixture (discard the milk).  Holding one hand in a claw shape, press it down into the ingredients, and briskly stir with your hand to mix evenly.  When the meat and seasonings are uniformly mixed, pick up the mixture and turn in over in the bowl, and briefly mix again (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.)

  5. Transfer the mixture to the prepared baking sheet, and use your hands to pat and shape it into an approximately 9 by 5-inch loaf.  (If you find that the mixture is sticking to your hands, rinse them well and leave them slightly wet; the moisture will keep the meat from sticking).  Brush the loaf evenly with the remaining 1/4 cup ketchup.

  6. Cook for 45 minutes to 1 hour, or until a thermometer inserted into the center of the loaf reaches 155 F to 160 F.  Cool for at least 20 minutes before slicing.

Special Guest: J. Kenji Lopez-Alt.


Nov 05, 2015
Episode 199: Cocoa Nibs

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



Theo Chocolate
Nibby Buckwheat 
Whole Wheat Sables with Nibs 
Nibby Meringue
Nibby Cream
Molly's Finger Sables

Oct 29, 2015
Episode 198: Grapes

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


Sausages and Grapes

Oct 22, 2015
Episode 197: Sesame

Infinitely Long and Exceptionally Silly. Today we open Sesame, rejecting the sweet to concentrate on the savory. Whether unhulled, re-hulled or hull-less, we discuss seeds, sauce, paste and oil while wondering about Elmo's gender and seed toasting techniques. EXPLICIT.www.spilledmilkpodcast.com




Culinate.com article 
Super Sesame Chicken 
Stanford Cardinal
Matthew's stir fry article 
Big Bang Theory show
Big Bang Theory 

Serves 3 to 4
1 pound boneless, skinless chicken thighs
1/2 teaspoon rice wine
1/2 teaspoon soy sauce
1/2 teaspoon cornstarch
2 teaspoons minced ginger
2 tablespoons sliced scallions (plus sliced greens for garnish)
2 tablespoons peanut oil
For the sauce:
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon Chinese sesame paste
1/2 teaspoon sugar
1 tablespoon toasted sesame seeds (plus more for garnish)
1 teaspoon toasted sesame oil

  1. Trim the chicken of excess fat and cut it into 1/2-inch chunks. Stir together with the 1/2 teaspoon rice wine, 1/2 teaspoon soy sauce, and cornstarch. Set aside to marinate for 20 minutes. Stir the sauce ingredients together in a small bowl.  
  2. Heat the oil in a wok or large skillet over high heat until it begins to smoke. Add the chicken and stir-fry 3 to 4 minutes, stirring occasionally, until well-browned and cooked through. Stir in the ginger and scallions and cook until fragrant, about 30 seconds. Add the sauce ingredients and cook until the sauce is thickened and coats the chicken nicely, about 1 minute.  
  3. Off heat, stir in the sesame seeds and sesame oil. Garnish with additional sesame seeds and scallion greens and serve immediately with lots of rice.
Oct 15, 2015
Episode 196: Microwaves

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

Toasting nuts 
Mug Meal Books

Oct 08, 2015
Episode 195: Norwegian Junk Food

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


Oct 01, 2015
Episode 194: Lasagna

You say ri-cahhh-ta, Molly says ri-cohh-tta. Today we look beyond Stouffer's, fangirl over Lynn Rossetto Kasper and chat cheese beds while diving into squares of piping hot cheese and crusty corners. We get boiling and layering tips while staying true to tradition. EXPLICIT.www.spilledmilkpodcast.com 



Matthew's Lasagna Made Simple

12 no-boil lasagna noodles (I use Trader Joe’s or Barilla brand)

12 ounces Italian sausage

1 jar tomato sauce (I like Bertolli Vineyard series, but use whatever you like)

12 ounces mozzarella, shredded 2 ounces Parmigiano, shredded



  1. Preheat oven to 400°F. Boil a large pot of water. Add 6 of the lasagna noodles and boil until just shy of tender. In my experience, this takes 6 minutes for Trader Joe’s, 2 minutes for Barilla. Precision isn’t important, as long as they don’t fall apart. Stir frequently so the noodles don’t fuse together. Yes, you’re pre-boiling the no-boil noodles. Sorry.
  2. Meanwhile, cook the sausage in a skillet, breaking it up into bite-size chunks. In a bowl, toss the two cheeses to combine.
  3. Remove the first batch of noodles with a skimmer and set on a towel-lined baking sheet in a single layer. Add the second batch of noodles to the pot and begin building the lasagna while they boil.
  4. Spread a few tablespoons of sauce on the bottom of a 9”x13” baking pan. Lay on three noodles, then top with additional sauce (about 3 tablespoons per noodle) and scatter with ⅓ of the sausage. Top with a thin layer of cheese and begin the next layer. You’ll be making four layers total. Make the final (top) cheese layer nice and thick.
  5. Cover with foil and bake 30 minutes. Remove the foil and continue baking 10 to 15 minutes, or until cheese is nicely browned. Serve immediately; this also reheats extremely well, in the oven or microwave.


Sep 24, 2015
Episode 193: Melons

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




Molly and Matthew sing karaoke 

Melon made sippable 

Sep 17, 2015
Episode 192: Natural Waters

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



Sep 10, 2015
Episode 191: Peaches

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


Spilled Milk Episode Prep 

Matthew's first food article

Sep 03, 2015
Episode 190: Ginger Drinks

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




Rachel's Ginger Beer  
Cock and Bull
Canada Dry

Aug 27, 2015
Episode 189: Jell-O

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



Matthew jiggles jell-o video 

Watch it wiggle, see it jiggle!

Aug 20, 2015
Bonus episode: Fro-yo

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


Aug 17, 2015
Episode 188: Blueberries

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



Rustic Tart

Aug 13, 2015
Episode 187: Ginger

Today we are spicy, fresh and chatting about ginger. We may not stay totally on topic but we do get another chance to show off our poetry prowess. Our knowledge of pop culture is in rare form here as Bennifer and Bourne make an appearance and we get another relationship rumor started. EXPLICIT. www.spilledmilkpodcast.com



Molly's Ginger Cake with Caramelized Pears

Ginger Snaps

Aug 06, 2015
Episode 186: Fruit Punch

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



Kool Aid commercial

Royal Blood band

Jul 30, 2015
Episode 185: Heat Wave

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

Jul 23, 2015
Episode 184: Strawberries

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




Jul 16, 2015
Episode 183: Banana Bread

With more straddling and mashing than necessary, we present you with Banana Bread. Sure what the freezer does to a banana is unspeakable, but we go there. For the listeners. Through speckles, mush, chunks and MILFs, today's conversation will make you wish you could turn back time. EXPLICIT. www.spilledmilkpodcast.com 



Bakesale Betty's Banana Bread

Chocolate Cinnamon Sugar Banana Bread

Banana-Coconut Bread

Banana Bread with Chocolate and Ginger


Cher - If I Could Turn Back Time  Video

Jul 09, 2015
Episode 182: Picnic

Recording live from the wilderness where we get traumatized by the outdoors and beverage laws while on our Picnic. We discuss food temperatures and transportation, celebrity guests and encounter more bugs than any other episode before. So much nature. EXPLICIT. www.spilledmilkpodcast.com



Japanese potato salad - Lovely Lanvin

Matthew's Calzone recipe (vaguely)

Wine Stix

Picnic Backpack

Michael Chabon


Jul 02, 2015
Episode 181: Energy Bars

As usual we are always trend following and never trend setting. We brought you energy drinks, so now its time for Energy Bars. We wonder why you'd ever want to replace a meal, how long it takes for an energy bar to take effect and if they are just worse oatmeal cookies. Matthew and Molly judge on fuel, performance and aftertaste power. Predictably, things get dirty almost immediately.    www.spilledmilkpodcast.com



Kind Bars
Power Bars
Luna Bars
Cliff Mojo bar
Big 100 Colossal Meal Replacement bar

Jun 25, 2015
Episode 180: Nachos

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



Jun 18, 2015
Episode 179: Hot Sauce

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


Thai Beef with Chilis and Holy Basil

Jun 11, 2015
Episode 178: Pudding

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




Molly's Rice Pudding

Matthews other podcast

Pudding Skit

Jun 04, 2015
Episode 177: Nut Butters

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




Stirring video 

May 28, 2015
Episode 176: Soy Sauce

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


And Eat it too podcast 

Molly's article 

Kikkoman commercial video

Dragonfly sauce

        Yamasa Marudaizu

May 21, 2015
Episode 175: Indian Junk Food

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



May 14, 2015
Episode 174: Brown Butter


For optimal results, your cohosts recommend bathing and basting yourself in the sizzling slurry of deliciousness that is brown butter. Be sure to hold on tight to your chemise as we encounter nutty food babies, Lynn Rossetto Kasper imitations and foaming flecks. www.spilledmilkpodcast.com

Sole Meuniere 
Brown Butter Cornbread 
Molly's Spoon Cookies
Smitten Kitchen Rice Krispie Treats
Tough Cookie Cinnamon Butter 

May 07, 2015
Episode 173: Sack Lunch LIVE!

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




Cédric Villani 


Apr 30, 2015
Episode 172: Breakfast Pastries

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


Apr 23, 2015
Episode 171: Shallots

This Sunday is our live show! Get your tickets here!

With mouths afire we unveil the many layers of onion's little sibling, the shallot. We discuss this sexiest of alliums in the raw, fried, pickled and crisped along with that most vital of questions: Does size really matter? EXPLICIT www.spilledmilkpodcast.com



Crispy Fried Shallots 
Molly's Vinegar-Roasted Shallots  

Adapted from Braised Duck With Green Beans, Thai Style 

Duck With Brussels Sprouts, Thai Style, Mark Bittman, The New York Times

2 duck legs, trimmedSalt and pepper1 cup sliced shallots1 tablespoon minced ginger1 tablespoon minced garlic1 cup brussels sprouts, trimmed and halved2 teaspoons sugar2 tablespoons nam pla or soy sauce2 tablespoons lime juice, or to tasteCoarsely chopped fresh cilantro leaves for garnishCrispy fried shallots, for garnish

1. Season duck legs with salt and pepper and place in a skillet over medium heat. Cover and cook until skin is well browned, about 30 minutes, lowering heat as necessary to produce a steady simmer. Turn duck legs and continue cooking until liquid is mostly evaporated and duck is tender, 60 to 90 minutes total.

2. Transfer duck to a plate and pour off all but a couple of tablespoons of fat. Turn heat to medium high, and add shallot; cook, stirring occasionally, until it softens, about 5 minutes. Add ginger and garlic and cook, stirring, for 30 seconds.

4. Add 2 tablespoons water, sugar, fish sauce, and brussels sprouts. Place duck legs on top of sprouts mixture and bring to a simmer. Cover and cook until sprouts are very tender, about 15 minutes, adding a little more water if necessary to keep mixture moist. Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve. Serve with sliced chiles in fish sauce and crispy shallots for garnish.

Note: You can serve the duck on or off the bone. Good with rice, also surprisingly good with crusty bread.

Apr 16, 2015
Episode 170: Korean Junk Food

Still tickets available for our live show on April 19th in Seattle! 


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



Apr 09, 2015
Episode 169: Dumplings

Live show tickets here! 


Join Professors Molly and Matthew as they teach Encased Dough Balls 101. We tackle existential questions such as the exact definition of a dumpling, where ravioli falls and a technique known as "Side Swayze". Be sure to take notes and use the technical definition of dumpling in your future edible exploits. www.spilledmilkpodcast.com 



The Search for General Tso


Matthew's dumplings

Adapted from Eileen Yin-Fei Lo, The Dim Sum Dumpling Book

1/2 teaspoon baking soda1 teaspoon kosher salt

For the filling:12 ounces bok choy, separated into stalks and leaves, cut into 1/2-inch pieces12 ounces ground pork1/3 cup sliced scallions1 teaspoon kosher salt2 teaspoons sugar1.5 teaspoons minced ginger1.5 teaspoons rice wine1 teaspoon soy sauce2 teaspoons sesame oil1 egg1 tablespoon oyster sauce1.5 tablespoons cornstarchpinch black pepper

1 package (about 44) gyoza skins (we like Twin Dragon brand)

1. Bring a pot of the water to a boil and add the baking soda and 1 teaspoon salt. Add the bok choy stems. After 1 minute, add the bok choy leaves. Drain, rinse with cold water, and squeeze out well with a towel.

2. Transfer the greens to a medium bowl and add the remaining filling ingredients. Stir until thoroughly combined (hands are good for this) and refrigerate uncovered, 4 hours.

3. Fill the gyoza skins with about 2 teaspoons filling per skin. Here’s a video that shows how to fold them.https://www.youtube.com/watch?v=IOqgGieImME .


4. In a large nonstick skillet, heat 1 tablespoon peanut oil over medium-high. Add dumplings to fit. When they’re sizzling, add 1/2 cup water and cover. Steam 6 minutes, adding additional water if necessary. (You want the water to be just about boiled off at the 6-minute mark.) Uncover and cook until well-browned. Serve immediately.

Apr 02, 2015
Episode 168: Singapore Junk Food

Live show tickets still available here!

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



Mar 26, 2015
Episode 167: Mint Chocolate

There are still tickets available for our April 19th Live Show here!

We are going door to door bearing laughter, joy and mint chocolate treats. Mint is our favorite chocolate pairing, though we think that could be due to dependence rather than merit... We attempt to earn our badges in financial literacy, mob mentality and rekindling relationships. www.spilledmilkpodcast.com


Mar 19, 2015
Episode 166: Scrambled Eggs

Click here for tickets to Spilled Milk Live on April 19th at Town Hall Seattle!


Today Molly and Matthew go back to their roots to chat about the first dish they ever learned to cook, scrambled eggs. The nuances of egg preparation, when to cheese and how much to butter are all fair game while puns are strictly forbidden. www.spilledmilkpodcast.com 


Mar 12, 2015
Episode 165: Fondue

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



Raclette Set 

Bubbling Fondue Instagram video

Mar 05, 2015
Episode 164: Donuts

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



French Cruller : 


Lemon - Yogurt Fritters

Mr. Donut

Feb 26, 2015
Episode 163: Birthday Cake LIVE!

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

Special Guest: Becky Selengut.

Feb 19, 2015
Episode 162: Orange Soda

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




Feb 12, 2015
Episode 161: Fennel

Crunch. Crunch. Crunch. Today we delve into fennel, its seeds, pollen, fronds and bulbs. Matthew finally admits to his mysterious past while we wonder about this plant's licorice flavor and price point. 



Jill Santopietro's Braised Fennel with Meyer Lemon and Parmesan


Shaved Fennel Salad with Mushrooms and Parmesan

Feb 05, 2015
Episode 160: Cheap Beer

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





Beers tasted
Coors Light
Rolling Rock
Bud Light Lime

Jan 29, 2015
Episode 159: Lip Balm

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




Jan 22, 2015
Episode 158: Waffles

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



Yeasted Buckwheat Waffles

Waffles of Insane Greatness

Jan 15, 2015
Episode 157: Canadian Junk Food

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


Jan 08, 2015
Episode 156: Carrots

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

Holiday Carrot Pudding
Smitten Kitchen's Carrot Salad
Carrots Corentine
Carrot Pickle

Jan 01, 2015
Episode 155: German Christmas

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



Dec 25, 2014
Episode 154: Favorite Sandwiches

The cure for the flu? Sandwiches of course. Or is it tattoos? Sandwiches both foreign and domestic, of the past and the present haunt our appetites and today we discuss and debate our favorites. It isn't as simple as you think to pair the perfect bread with the perfect fillings and ideal amount of ooze. www.spilledmilkpodcast.com





Spicy catfish sandwiches

Adapted in freewheeling style from Matt’s in the Market

Chipotle mayo from Nancy Silverton’s A Twist of the Wrist


For the mayo:

1/2 cup mayonnaise

2 tablespoons minced cilantro

1 tablespoon olive oil

1 tablespoon lemon juice

1 large clove garlic, minced

2 teaspoons pureed or minced canned chipotles (or more to taste)

1/2 teaspoon kosher salt


For the catfish:

2 catfish fillets, quartered into strips

1/2 cup cornmeal

1/2 cup all-purpose flour

salt and pepper

1 cup frying oil of choice

Thin-sliced sandwich bread 

Butter lettuce, torn into bread-sized pieces


  1. Stir the mayo ingredients together in a bowl.

  2. Salt and pepper the catfish on both sides. Let sit at room temperature for five minutes. Mix the cornmeal and flour together in a pie plate. Dredge in the catfish in the cornmeal mixture, shaking off excess, and remove to a plate.

  3. Heat the oil in a large nonstick skillet over medium-high until the oil shimmers and a chunk of bread bubbles vigorously when you toss it in. Add half the catfish strips and fry 2 minutes per side. Drain on paper towels and repeat with the other batch.

  4. Assemble the sandwiches. I am not going to explain this part, except to say that you should put the mayo on both slices.



Dec 18, 2014
Episode 153: Vanilla Ice Cream

Today we are joined by our arch enemy, Dan from The Sporkful, to talk all things lame and boring, otherwise known as Vanilla Ice Cream. We find out what your favorite frozen dessert says about your bedroom behavior and discuss melting points and scoop skirts. What tops your sundae? EXPLICIT www.spilledmilkpodcast.com




The Sporkful

Eat More Better


Ice creams tasted:

Haagen-Dazs VanillaDreyer’s Slow-Churned Vanilla BeanSnoqualmie Danish Vanilla BeanSafeway Select Super-Premium Vanilla


Funny man and vanilla philosopher Alex Falcone’s podcasts:

Read it and WeepPack Your Mics (If you watch Top Chef, you will love Pack Your Mics)

Special Guest: Dan Pashman.

Dec 11, 2014
Episode 152: Classic Cocktails

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


Dec 04, 2014
Episode 151: Green Beans

Today you can finally have some of our topic, if you are having that classic Thanksgiving side dish, the Green Bean Casserole that is. Molly and Matthew discover what Friday Night Lights and green beans have in common along with some soggy and squeaky beans. Happy Thanksgiving! EXPLICIT. spilledmilkpodcast.com

Classic Green Bean Casserole
Mark Bittman's Duck Legs with Green Beans
Fuchsia Dunlop's Stir Fried Romano Beans
Dry Fried Green Beans
Heirloom Green Beans

Nov 27, 2014
Episode 150: Sour Cream

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



Homesteady Podcast

Amanda Hesser's Almond Cake

Nov 20, 2014
Episode 149: Cheddar

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




Molly's Oat Cakes

Nov 13, 2014
Episode 148: Pumpkin Spice

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





Buzzfeed article on 3 days of Pumpkin Spice

Nov 06, 2014
Episode 147: Caramel

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





Caramel Sauce

Matthew's Caramel article 

Mathnet Episode 


Ardent Homesteader



Oct 30, 2014
Episode 146: Colombian Junk Food

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


Oct 23, 2014
Episode 145: Bok Choy

What baby brassica simply stalks and leaves? Bok Choy! Through 50 shades of green and raw dunks, Matthew and Molly explore this underused vegetable beyond the good ol' stir fry. spilledmilkpodcast.com

Matthew's Bok Choy stir fry 
 Heat peanut oil in a wok or skillet. Add chopped bok choy stems, stir-fry
until starting to become translucent and browned (2 minutes), add
leaves and a nice dollop of Thai roasted chile paste. Toss until the
paste is well-distributed. Taste for seasoning and add more chile
paste if necessary.
Chili Garlic Sauce 

Oct 16, 2014
Episode 144: Walnuts

Today we take a walk down the wild side through nutty Oklahoman pasts while Molly and Matthew fall under the spell of black walnut magic. RIP nutcrackers. spilledmilkpodcast.com 



Walnut Cake from Orangette

Purchase Black Walnuts

Pike Place Nuts Yelp Reviews

Walnut oil

Pickled Walnuts

Oct 09, 2014
Episode 143: Jarred Spaghetti Sauce

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



Cook's Illustrated Skillet Lasagne

Oct 02, 2014
Episode 142: Cheesy Crackers

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


Sep 25, 2014
Episode 141: Fresh Herbs

Stephen King and Spilled Milk presents: Fresh Herbs. Molly and Matthew approach a plethora of herbs, favorite and feared, real and imagined, delicate and oppressive. Through preferences and prejudices it turns out that thyme makes fools of us all. spilledmilkpodcast.com



Molly's and Matthew's Stir-fried Minced Beef with Chiles and Basil 

Greek style lima beans

Sep 18, 2014
Episode 140: Brazilian Junk Food

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



Sep 11, 2014
Episode 139: Crepes

Back to school with French 101. Your supply list consists of a baguette, beret, neckerchief, squeegee and a fire extinguisher. Today we'll lecture on savory and sweet crepes while Matthew's francophile past finally comes to light. spilledmilkpodcast.com



Alton Brown's Crepe Batter

Tortilla Crepes

Beat an egg, some cream and milk (and vanilla if you want),
dunk the tortillas, and cook in butter.

Sep 04, 2014
Episode 138: Caramel Corn

Today we are tapping caramel corn with relish. Those sticky, crunchy clusters invoke more spelunking stories, though not the kind you are thinking of. You may want to think twice before playing Truth or Dare? with Matthew and Molly. EXPLICIT spilledmilkpodcast.com


Molly's Caramel Corn from David Guas

Spilled Milk Popcorn Episode

Aug 28, 2014
Episode 137: Maple Syrup


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

"Men with Brooms"
International Maple Syrup Institute

Aug 21, 2014
Episode 136: Non-Tomato Pasta Sauces Pt. 1

Today, we plate up some pasta and discuss sauces sans tomatoes. Molly fixates on spelunking while Matthew's cookbook collection comes under fire. It's Loren vs. Bastianich so cast your votes, boil some water and sauce it up.

Pasta Aglio e olio 
Pasta Carbonara 
Rigatoni with 5 Lilies 
Pasta with Parsnips and Pancetta 
Francis Lam's Pasta with Eggplant Puree 
Molly's Pesto 
James Beard's Braised Onion Sauce 

Pasta Bible Pasta (aka Mezze Maniche Rigate with Scallions)

Adapted from The Pasta Bible, Silvio Rizzi
Serves 4

Rich and buttery without being heavy, this fresh-tasting dish is good any time of year.

  • 3/4 lb mezze maniche rigate or rigatoni
  • 1 bunch scallions (6 thick or 12 thin), white and light green parts only, thinly sliced
  • 4 tbsp butter
  • 1/2 bunch Italian parsley, minced
  • 2 egg yolks
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • salt
  1. Melt 4 tbsp butter in a skillet over medium-low heat.
  2. Add the scallions and cook gently 15 minutes, turning the heat down if the scallions threaten to brown. Let cool until merely warm (5-10 minutes; the exact temperature isn't critical as long as it won't fry the eggs) and stir in the egg yolks, parsley, and cheese.
  3. Meanwhile, boil the pasta in a large pot of salted water. When al dente, reserve some cooking water, drain, and add the pasta to the scallion mixture. Toss well to mix, add some reserved cooking water if it seems too dry, season with salt, and transfer to 4 heated bowls
Aug 14, 2014
Episode 135: Toast

This week, we tackle yet another trendy topic and discover that toast abuse is real. But we still aren't sure if it's worth $4 a slice or which method is best for getting that perfect crisp, though John Thorne seems to have some strong toasty opinions. And Radio Lab, just remember that imitation is the sincerest form of flattery. spilledmilkpodcast.com



This American Life - Episode 520: "No Place like Home"

"Pot on the Fire" by John Thorne

Aug 07, 2014
Episode 134: Celery

More than just mirepoix, we seek to celebrate celery in all its stringy, crunchy glory. On a journey through its leaves, seeds and stalks, listen as we crunch away chatting about the merits of de-stringing, chopping and puppetry. EXPLICIT. spilledmilkpodcast.com



Fuchsia Dunlop’s Send the Rice Down from "Every Grain of Rice"

Marcella Hazan's Braised Celery from Food52 

Jul 31, 2014
Episode 133: Oatmeal Cookies

 We make good on our promises so it is time to discuss oatmeal in cookie form. Have you ever been lured and deceived by raisins? Do you know where no bake cookies come from? How about the fighting capabilities of Sesame Street characters? Take a listen as we taste and chat over these grandmotherly delights. spilledmilkpodcast.com



Oatmeal Chocolate Chip Cookie* from The Grand Central Baking Book 

*Matthew's Note: This is an approximate recipe. Note that cookies look way underbaked when done, and you shouldn't put white chocolate in anything. 

Easy Oatmeal Cookies - source unknown1 cup (8 oz) butter, softened1 cup (7 oz) sugar1 tsp vanilla1 cup (5 oz) flour1/2 tsp baking soda1/2 tsp kosher salt2 cups (7 oz) rolled oatsPreheat oven to 350. Using a large spoon or spatula, blend butter,sugar, and vanilla in a large bowl until well mixed. Stir in flour,baking soda, and salt; mix thoroughly. Stir in oats.Form dough into small balls, about one inch diameter, and place twoinches apart on an ungreased baking sheet. Flatten balls slightly withfingers (dampen fingers with cold water if dough is sticking). Bakefor 10-12 minutes until the edges are light brown. Cool on the bakingsheet for 1-2 minutes, then transfer to a wire rack.Note: I used old fashioned rolled oats; some recipes call forquick-cooking. I think any kind of rolled oats would work.

Jul 24, 2014
Episode 132: Cream of Wheat

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





Most Exciting Page in Wikipedia: List of Porridges

Malt O Meal commercial

Jul 17, 2014
Episode 131: Gushing Candies

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





Jul 10, 2014
Episode 130: Coleslaw

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






Dave Lieberman’s Asian Slaw

Coleslaw with Cilantro and Lime

Jul 03, 2014
Episode 129: Pretzels

Is it a bird? Is it a plane? It's The Pretzel! He is here to save the day from the Snack Artist's nefarious plan to take over the world with honey mustard pretzel minions. But where is The Pretzel's trusty sidekick, Peanut Butter Pellet? Tune in to find out! spilledmilkpodcast.com





Pretzels Tasted

Rold Gold sticks
Safeway Snack Artist mini twists
Snyders of Hanover sourdough
Trader Joes Peanut Butter Pretzels

Jun 26, 2014
Episode 128: Lemonade

When life gives you powder... you eat it from the can. This week's topic is Lemonade where we discover yet again that Matthew is a snob with atrocious pickup lines while Molly ponders the Mystery of the Missing Pink Lemons. Taste the thirst. EXPLICIT. spilledmilkpodcast.com




Matthew's Method - Sliced lemons, mashed and strained with sugar and water (sparkling or still)
Molly's Method- Simple syrup, lemon juice, sparkling water (try rosemary infused simple syrup)
Matthew's Arnold Palmer - Equal parts brewed black tea and lemonade with a dash of simple syrup

Jun 19, 2014
Episode 127: Oatmeal

Rise and Shine! This week, we embark an another oat based breakfast, this time the gloopy variety. Our slightly snobby hosts prefer posh and steel-cut though they may deign to sample some of that instant flavored stuff. The Podcast, out! (drops mic) www.spilledmilkpodcast.com 






Recipes and Links

April Bloomfield’s Porridge

Megan Gordon’s steel-cut oatmeal

Serious Eats slide show of Oatmeal toppings

Jun 12, 2014
Episode 126: Canned Tomatoes

With rhymes and puns, Molly and Matthew tackle what could prove to be their Achilles' heel, Canned Tomatoes. Through cheesy pasts, shady meeting places and can opener envy, our hosts slog through these pureed, sliced, diced and fire roasted sauce makers. spilledmilkpodcast.com







Cowboy Beans

Marcella Hazan's Tomato Sauce with Onion and Butter from Orangette

Matthew's Short Ribs with  Wheat berries

Molly's Oven Roasted Canned Tomatoes from Bon Appetit

Jun 05, 2014
Episode 125: Granola

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




Molly's Granola

Matthew's Granola



Food 52 clump article

The Kitchn clump article

Dang coconut chips

Marge Granola


May 29, 2014
Episode 124: Green Juice

Great blades of wheat grass! This week our super trendy and always relevant hosts are on a cleanse. They are bulking up and hulking out, braving one of the most dreaded of beverages, green juice. This episode is certified organic, all natural, cold pressed, non-GMO and gluten free. Bottoms up! EXPLICIT. spilledmilkpodcast.com 




Abby's Green Smoothie - Blend up the following: coconut water, romaine lettuce, kale, banana, apple, lemon juice and berries.
Super weird hippy version - Blend up the above with a tablespoon of flax seeds, chia seeds, spirulina and chlorella. 
Juicebox in Seattle
Evolution Fresh

May 22, 2014
Episode 123: Spring Veggies

This week, Matthew and Molly once again laugh in the face of danger as they brave pungent odors, homicidal plants and entrapping tendrils. The limited edition backyard edibles tasted are fiddlehead ferns, ramps, pea shoots and stinging nettles. Forage with care! spilledmilkpodcast.com


Abby's Mom's Recipe for Fiddleheads - blanch, sauté with olive oil, salt and chili flakes
Ramps and Pea Shoot Crostini


  Pea Shoots 
  Stinging Nettles 
  Fiddlehead ferns 
Langdon Cook - "Mushroom Hunters" 
Spilled Milk Rhubarb Episode 
Spilled Milk Asparagus Episode 

May 15, 2014
Episode 122: Canned Tuna

This week we are packed in the Mediterranean tradition with one of Matthew's most feared foods, canned tuna. Get ready to pick a side, whether it's Albacore vs. Yellowfin, Chunk vs. Solid, Water vs. Oil or Italy vs. Costa Rica. spilledmilkpodcast.com
 Tuna Tasted
Bumblebee Prime Fillet Solid White Albacore in water
Chunk light in vegetable oil
Tonno Genova
Flavor Fresh pouch of Yellowfin in extra virgin olive oil 

Tuna Ventresca

Tuna Recipes
Salad Niçoise
Vitello Tonnato

May 08, 2014
Episode 121: Sushi

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





Cookie Monster: Boat of Cookies!



May 01, 2014
Episode 120: Icebox Cake

Webster's Dictionary defines Icebox Cake as: (n) Much better than a human centipede. Join our post-apocalyptic adventure where zebras and cannibals abound and only a 2 ingredient chilled dessert can save you. 
House of Cards Season One spoiler alert! spilledmilkpodcast.com

The classic 2-ingredient version: Nabisco Famous Chocolate Wafers and whipped cream. Chill for a few hours to overnight.
Famous Chocolate Wafers 
Food52 article 
Smitten Kitchen 
Martha Stewart Peanut Butter Icebox Cake
Bakeless Sweets by Faith Durand 

Apr 24, 2014
Episode 119: Prunes

Keeping you regular with our weekly episodes, this time we probe everybody's favorite laxative, prunes. This versatile fruit delights whether dried, stewed, juiced, roasted, savory or sweet. "Moist" haters beware. spilledmilkpodcast.com




The Wet Plum Mocktail - Prune juice, splash of club soda and a squeeze of lemon.

Paula Wolfert's Stewed Pork with Prunes and Onions via Fine Cooking
Stewed Prunes with Citrus and Cinnamon via Orangette
David Lebovitz's Prunes Stewed with Port Wine 
Wine-Stewed Prunes and Mascarpone via Frankie’s 457 Spuntino
Pruneaux d’Agen
Molly's Food52 Cocktail column

Molly's book Delancey, released on May 6th. 

Apr 17, 2014
Episode 118: Food as Utensils

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



Apr 10, 2014
Episode 117: English Muffins

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


Model Bakery English Muffins 


Apr 03, 2014
Episode 116: Grilled Cheese

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


Smitten Kitchen's Classic Grilled Cheese

Mar 27, 2014
Episode 115: Limes

It’s time. It’s lime time. They’re essential to ceviche, Mexican cooking, Thai cooking, and pie. We investigate Persian limes, key limes, rangpur limes, and that one lime with the racist name that we’re really not sure what to call. spilledmilkpodcast.com




Spicy Sauteed Corn

Kasma Loha-unchit’s Hot and Sour Shrimp Salad

Cook’s Illustrated Key Lime Pie



Mar 20, 2014
Episode 114: Scottish Junk Food

Sons and daughters of Scotland! We are Spilled Milk. And that’s as much of Braveheart as we remember. Listener Gemma kindly sent us a box full of Scottish wafers, caramel, and absurdities. What else could we do but start chewing? Alba gu bràth! EXPLICIT. spilledmilkpodcast.com


Treats tasted:

Tunnock’s tea cakes 

Tunnock’s caramel wafer biscuits 

Tunnock’s caramel log 

Lee’s Original Macaroon

Super Fizz Wham tongue-tingling chew bar

Highland Toffee softer eating 



Mar 13, 2014
Episode 113: Salsa

Fiesta! Molly and Matthew get down with five bowls of spicy goodness and a pound of broken chips, and they learn a lot about salsa, garlic, and life. Take yourself to a new frontera with this episode. EXPLICIT. spilledmilkpodcast.com

Rick Bayless’s Roasted Tomatillo-Serrano Salsa

Brandon’s Grilled Tomato Salsa

Mar 06, 2014
Episode 112: Mixed Nuts

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

Feb 20, 2014
Episode 111: Fast Food Frozen Treats

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

Feb 06, 2014
Episode 110: Popcorn

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

Jan 23, 2014
Episode 109: Bacon

Finally, Matthew’s superpower is revealed. Trust us, you didn’t want to know. In the meantime, however, we eat bacon and talk thickness, crispiness, smokiness, and finding bacon in unexpected places. spilledmilkpodcast.com

Bacony cornbread recipehttp://www.spilledmilkpodcast.com/2012/12/27/cornbread-recipes-from-episode-81/

Jan 16, 2014
Episode 108: Eggplant

Witness the debunking of eggplant sex, the battle of bitter and silky, and the birth of Hobo Ghannoush. NOTE: You know the part where Matthew gets all smug because he knows the word “dioecious”? Well, he was completely wrong. Eggplants are monoecious. spilledmilkpodcast.com


Francis Lam’s Eggplant PastaFuchsia Dunlop’s Fish-Fragrant Eggplant

Jan 09, 2014
Episode 107: Pizza Toppings

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

Dec 27, 2013
Episode 106: Sweet Potatoes

Hey, sweetie pies. On this episode we explore the sweet potato/yam divide, ruin Thanksgiving, get arrested for assault and battery, and still have time to stuff our faces with cake. Recipes: Sweet Potato Pound Cake, Roasted Japanese Sweet Potatoes with Scallion Butter. spilledmilkpodcast.com

Sweet Potato Pound Cake: http://orangette.blogspot.com/2009/03/i-mean-it.htmlRoasted Japanese Sweet Potatoes with Scallion Butter:http://www.epicurious.com/recipes/food/views/Roasted-Japanese-Sweet-Potatoes-with-Scallion-Butter-240549 (Epicurious)

Dec 12, 2013
Episode 105: Lemons

From the high-powered world of competitive botany comes this lip-puckering episode. How do you zest? How do you juice? How many hand gestures can we work into an audio podcast? Go suck a lemon! EXPLICIT. spilledmilkpodcast.com


Braised Fennel With Meyer Lemon and Parmesan (Jill Santopietro): http://www.nytimes.com/recipes/11426/braised-fennel-with-meyer-lemon-and-parmesan.htmlAmanda Hesser’s Lemon Chickenhttp://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/imbb_24_amanda_.htmlCook’s Illustrated Lemon Barshttp://leitesculinaria.com/3357/recipes-lemon-bars.html

Nov 28, 2013
Episode 104: Salami


Drive 2.8 miles down Lactic Fermentation ParkwayTurn right onto Meat Stick Alley (ignore PRIVATE PROPERTY sign)Proceed until you see an ominous-looking shackFlee on foot



Potato Gattohttp://seattletimes.com/pacificnw/2001/1007/taste.html

Salami tasted:

Creminelli Wild BoarOlympic Provisions Saucisson SecOlympic Provisions FinocchionaOlympic Provisions LoukanikaFra’ Mani NostranoSafeway Primo Taglio Hard Salami

Nov 14, 2013
Episode 103: Halloween Candy

The things we do to our bodies on this episode should be illegal. Also, our understanding of human biology is primitive. Also, what is nougat? Also, where are we and why are we surrounded by empty candy wrappers? Candies tasted: 3 Musketeers, Necco Wafers, Nerds, Snickers, Milky Way Midnight, Reese’s Peanut Butter Pumpkin. www.spilledmilkpodcast.com

This episode is brought to you by Tonx: fresh-roasted subscription coffee. For a free trial—yes, that’s free coffee, no strings attached—visit http://tonx.org/milk

Oct 31, 2013
Episode 102: Chocolate Chip Cookies

Padlock your freezer, because we’re coming for your dough! What kind of chocolate makes the best cookie? What’s so great about old dough? Does size matter? Molly and Matthew chew through two astonishingly different cookies in search of answers. Recipes: Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie; David Leite’s Chocolate Chip Cookie. www.spilledmilkpodcast.com

Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie:http://web.mit.edu/bakingvolunteer/recipes/Recipes/Tollhouse%20Chocolate%20Chip%20Cookie.pdf

David Leite’s landmark cookie article, recipe included:Perfection? Hint: It’s Warm and Has a Secrethttp://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all

Oct 17, 2013
Episode 101: Whipped Cream

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

Oct 03, 2013
Episode 100: Salt

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

Sep 19, 2013
Episode 99: Instant Coffee

Hey does it seem like we’re talking really fast? It seems to us likewe’retalkingreallyfast. Molly and Matthew celebrate the moments of their lives with a selection of the finest instant coffees. Remember France? Remember Jean-Luc, the waiter? Remember leg warmers? It’s Maxwell’s House; we just broke in and drank his coffee. EXPLICIT. spilledmilkpodcast.com

Classic General Foods International Coffees commercials:

Sexy ad: http://www.youtube.com/watch?v=V_EHD2rGCq8Frenchy ad: http://www.youtube.com/watch?v=mcMpJlYynBw

This episode is brought to you by Squarespace, the all-in-one platform that makes it fast and easy to create your own professional website, blog, or online portfolio. http://squarespace.com/milk

Sep 05, 2013
Episode 98: Radishes

Join your masked hosts El Rábano and Le Radis for a classic Spilled Milk heirloom produce variety quiz and a discussion of French breakfasts, little pinkies, and big hairy daikons. Recipe: Braised radishes. spilledmilkpodcast.com

Braised radishes: http://orangette.blogspot.com/2011/04/have-your-way.html

Aug 22, 2013
Episode 97: East Coast Chips

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

Aug 08, 2013
Episode 96: Pasta Shapes

This is the show that you’ve been waiting for, in which we determine, once and for all, the best pasta shape. Or not. Along the way, Matthew continues his love affair with penne rigate, Molly makes Italians roll their eyes and groan, and we voice some strong opinions (surprise, surprise!) about saucing pasta. Roll up your slappy sleeves and dig in.

Mezze Maniche Rigate with Scallionshttp://forums.egullet.org/topic/126202-pasta-bible-pasta/Pasta with Yogurt, Peas, and Chilehttp://orangette.blogspot.com/2013/06/told-you-so.html

Jul 25, 2013
Episode 95: Salmon

It’s July in Seattle, and that means one thing: salmon. We’ve been noodlin' around in the river with Brad Pitt, losing fingers and catching dinner, and now we're sharing our favorite ways to cook and eat our favorite local fish. (Though, no, you still can't have any.) spilledmilkpodcast.com

Babbo Salmonhttp://seattletimes.com/pacificnw/2002/0908/taste.html(not sure why I called for a nonstick pan; stainless or cast-iron or carbon steel is better)

Jul 11, 2013
Episode 94: Croissants

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

Jun 27, 2013
Episode 93: Jam

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

Jun 13, 2013
Episode 92: Buckwheat

Surprisingly little talk of Eddie Murphy on this buckwheat-centric episode. Buckwheat for dinner? Yes! For dessert? Yes! As a hearty, toasted breakfast cereal? Well, how Dickensian do you want to get? Recipes: Kasha, Buckwheat Waffles, Nibby Buckwheat Butter Cookies, Soba with Peanut-Citrus Sauce, Buckwheat Pancakes. spilledmilkpodcast.com

Kasha Breakfast PorridgeBuckwheat wafflesNibby Buckwheat Butter CookiesSoba with Peanut-Citrus SauceThe New Steak


2/3 cup unbleached all-purpose flour1/3 cup buckwheat flour2 tsp. granulated sugar½ tsp. salt½ tsp. baking powder¼ tsp. baking soda¾ cup buttermilk¼ cup plus 2 Tbsp. milk (preferably not low- or nonfat)1 large egg, separated2 Tbsp. unsalted butter, melted and cooled slightlyVegetable oil or more melted butter, for greasing the griddlePure maple syrup, for serving

In a large bowl, whisk together the flours, sugar, salt, bakingpowder, and baking soda. Set aside.

Pour the buttermilk and milk into a medium bowl. Whisk the egg whiteinto the milk mixture. In a small bowl, use a fork to beat the yolkwith the melted butter. Stir the yolk mixture into the milk mixture.Pour the wet ingredients into dry ingredients all at once, and whiskuntil just combined. Do not overmix.

Meanwhile, heat a large skillet or griddle – preferably nonstick oranodized aluminum – over medium-high heat. Brush the skilletgenerously with oil or melted butter. To make sure it’s hot enough,wet your fingers and sprinkle a few droplets of water onto the pan.If they sizzle, you’re ready to go.

Ladle the batter in scant ¼-cupfuls into the skillet, making sure notto overcrowd. When the bottom side of the pancakes is nicely brownedand the top starts to bubble and look set around the edges, about 2 to3 minutes, flip the pancakes. Cook until the second side has browned,about 1 to 2 minutes more.

Re-oil the skillet and repeat for the next batch of pancakes. If youfind that they are browning too quickly in subsequent batches, dialthe heat back to medium.

Serve the pancakes warm, with maple syrup.

Yield: 8-10 pancakes

May 30, 2013
Episode 91: Airplane Food

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

May 16, 2013
Episode 90: Milk

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

May 02, 2013
Episode 89: Onions

If there are no onions involved, is it really cooking? Molly's Polish grandmother says no. If you don't have a Polish grandmother, this episode makes a good substitute. Molly and Matthew peel back the layers, have a good cry, talk shopping and chopping, and basically treat the supermarket onion display like their personal ball crawl. Recipes: Onion Tart, Supper Onion Pie. EXPLICIT. spilledmilkpodcast.com

Onion Tart: http://orangette.blogspot.com/2005/02/pte-brise-for-pillow.html

Supper Onion Pie: http://www.culinate.com/recipes/collections/Contributors/Matthew+Amster-Burton/Supper+Onion+Pie

Apr 18, 2013
Episode 88: Bitter Greens

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

Apr 04, 2013
Episode 87: Potato Chips

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

Mar 21, 2013
Episode 86: Bananas

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

Kickstart Matthew's new book: http://bit.ly/mamster

Mar 07, 2013
Episode 85: Garlic

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

Simply Recipes Garlic Bread: http://www.simplyrecipes.com/recipes/garlic_bread/Spinach and Green Garlic Soup: http://orangette.blogspot.com/2008/04/that-easy.html

Feb 21, 2013
Episode 84: Canned Fruit

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

Feb 07, 2013
Episode 83: Shrimp

Any episode that includes the question “do you prefer head-on or headless?” has got to be pretty good, right? We dive into the undersea world of shrimp and surface with a briny hangover and a couple of pretty awesome recipes. Recipes: Rick Bayless’s Shrimp with Mojo de Ajo, Kasma Loha-unchit’s Hot and Sour Shrimp Salad. www.spilledmilkpodcast.com

Rick Bayless’s Shrimp with Mojo de Ajo: http://www.food.com/recipe/shrimp-with-sweet-toasty-garlic-camarones-al-mojo-de-ajo-135089Kasma Loha-unchit’s Hot and Sour Shrimp Salad:http://www.thaifoodandtravel.com/recipes/shrmpsal.html

Jan 24, 2013
Episode 82: Marshmallows

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

Jan 10, 2013
Episode 81: Cornbread

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

Dec 27, 2012
Episode 80: Brownies

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

Dec 13, 2012
Episode 79: Canned Childhood

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

Nov 29, 2012
Episode 78: Gum

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

Nov 15, 2012
Episode 77: Brussels Sprouts

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

Nov 01, 2012
Episode 76: Chinese Takeout

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

Oct 18, 2012
Episode 75: Yogurt

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

Oct 04, 2012
Episode 74: Japanese Junk Food

We’ve got mail, and it’s a box full of tiny brains, mini mushrooms, little fish, and Pocky. Tune in, Tokyo: it’s Japanese snack time. www.spilledmilkpodcast.com

Roasted chestnuts

Mountain Mushroom cookies

Green tea mochi balls

Salty chocolate Pocky

Slivered almonds and fishies

Yakiimo (roasted sweet potatoes)

Sep 20, 2012
Episode 73: Mushrooms

This week, we're lacing up our boots, buying a truffle pig, and going foraging in the Safeway produce section. From criminis to shiitakes, Matthew and Molly discuss the finer points of our most common fungi and, once and probably not for all, answer the age-old question: what's the best way to clean a dirty mushroom? www.spilledmilkpodcast.com

Adapted from Jamie's Italy, by Jamie Oliver

This dish is extremely adaptable, so what follows is more of a method than a true recipe.  To give you an idea of proportions: for two people, you might want two small handfuls of crimini mushrooms, ¾ to 1 standard-size ball of fresh mozzarella, and the leaves from one sprig of thyme.  That, plus some bread and a salad, is a nice, light lunch. 

Fresh mushrooms, such as crimini, porcini, shiitake, or portobello
Fresh mozzarella
Olive oil
Fresh thyme, leaves removed and stem discarded
Sea salt

Preheat the broiler.

Clean the mushrooms, and then slice them thinly, no thicker than ¼ inch. Arrange them in a single layer on a large ovenproof platter. Tear the mozzarella into coarse bits – each about the size of a nickel – and scatter them over the mushrooms. Drizzle with olive oil. Scatter the thyme leaves over the top, along with a good pinch or two of salt.

Slide the platter under the broiler, and cook, checking frequently, for 3 to 4 minutes, or until the cheese is melted, bubbling, and golden in spots. Serve with plenty of bread.


3 tablespoons peanut oil
1 pound cremini mushrooms, diced
1 large clove garlic, minced
1 teaspoon minced ginger
6 dried red chiles (such as Arbol, Japones, or Tien Tsin)
1/2 teaspoon crushed sichuan peppercorns

2 tablespoons black vinegar
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 1/2 teaspoons oyster sauce
1 tablespoon rice wine

1/2 cup roasted peanuts
2 scallions, green parts only, sliced
Stir together sauce ingredients in a bowl. Heat peanut oil in wok or skillet. Cook mushrooms until browned, about 5 minutes. Add the garlic, ginger, chiles, and Sichuan peppercorns and cook 30 seconds or until fragrant. Add sauce and peanuts and cook until sauce is reduced to your liking. Garnish with scallions and serve with plenty of steamed rice.

Yield: 2 to 3 servings.

Sep 06, 2012
Episode 72: Day of Perfect Meals