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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, voluptu…
11 years, 6 months ago
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…
11 years, 6 months ago
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 bee…
11 years, 7 months ago
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…
11 years, 7 months ago
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…
11 years, 7 months ago
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 mo…
11 years, 7 months ago
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'…
11 years, 8 months ago
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 metho…
11 years, 8 months ago
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 …
11 years, 8 months ago
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…
11 years, 8 months ago