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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…
12 years, 9 months ago
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 ti…
12 years, 9 months ago
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 …
12 years, 10 months ago
Episode 104: Salami
DIRECTIONS TO THE SPILLED MILK SALAMI DUNGEON
Drive 2.8 miles down Lactic Fermentation ParkwayTurn right onto Meat Stick Alley (ignore PRIVATE PROPER…
12 years, 10 months ago
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, …
12 years, 11 months ago
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, 11 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…
13 years 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…
13 years 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…
13 years, 1 month 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 …
13 years, 1 month ago