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Episode 14: Mystery Lunch
If we told you what it was about, it wouldn't be mystery lunch, WOULD IT? It's definitely more than just Matthew's plot to get Molly to clean out his…
15 years, 9 months ago
Episode 13: Rhubarb
We love rhubarb in all its forms: stewed, roasted, in a cake, in a crumble, in a pie, churned into sherbet--and even raw. (Well, sort of.) Join us on…
15 years, 10 months ago
Episode 12: Rice Balls
The squeezing, my god, the squeezing! Today we're woman- and manhandling rice into onigiri, Japanese rice balls, and filling them with all sorts of t…
15 years, 10 months ago
Episode 11: Peas
If you've been taught to cook your peas just until they're bright green and fresh-tasting, you're about to get schooled. We know a guy with a pea-enc…
15 years, 11 months ago
Episode 10: Ham
Here at Spilled Milk, our Easter party is still raging, because we can't stop eating ham. Dry-cured, wet-cured, we don't care: we love and investigat…
15 years, 11 months ago
Episode 9: Crispy Potatoes
Do you smell something burning? Sorry, that was us. Not even the smoke alarm can deter us from our mission to make crispy potatoes two ways. Plus, Ma…
16 years ago
Episode 8: Unpopular Fish
Do you enjoy stinky little fish like sardines, anchovies, mackerel, and herring? We do. So does Becky Selengut of www.chefreinvented.com and Mission …
16 years ago
Episode 7: Irish Spring
Your hosts may not be Irish, but we make a mean corned beef and colcannon, not to mention fools of ourselves. Join us as we drink Guinness from the c…
16 years, 1 month ago
Episode 6: Junk Food
As a kid, Molly coveted Hostess Twinkies, and Matthew ate something called Jingles. This week, we bury our faces in childhood junk food favorites and…
16 years, 1 month ago
Episode 5: Braising
Only braising can get you through the winter alive. But what to braise? Matthew says meat. Molly says vegetables. If this strikes you as stereotypica…
16 years, 1 month ago