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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…
12 years, 1 month 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'…
12 years, 1 month 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…
12 years, 2 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 …
12 years, 2 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…
12 years, 2 months ago
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 incarc…
12 years, 2 months ago
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…
12 years, 2 months ago
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 b…
12 years, 3 months ago
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 mu…
12 years, 3 months ago
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 atrociou…
12 years, 3 months ago