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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 m…
12 years, 6 months ago
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…
12 years, 6 months ago
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 variet…
12 years, 6 months ago
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 wi…
12 years, 7 months ago
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 …
12 years, 7 months ago
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. Wha…
12 years, 8 months ago
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 continue…
12 years, 8 months ago
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, a…
12 years, 9 months ago
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…
12 years, 9 months ago
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 Smuc…
12 years, 10 months ago