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Rank #26 in Food category

Arts
Comedy
Food

Spilled Milk

Updated 3 days ago

Rank #26 in Food category

Arts
Comedy
Food
Read more

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.

Read more

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.

iTunes Ratings

1134 Ratings
Average Ratings
851
189
34
29
31

Wonderful

By cami@08 - Jun 01 2020
Read more
I need a podcast to fall asleep to and not a actual sleeping podcast I need something exciting and funny and this is perfect

My Best Friends

By Taj225a3 - May 14 2020
Read more
I’ve listened to every episode, and at this point it’s like hanging out with my best friends that not only know a TON about food, but also go off on perfect tangents that tend to end in bad singing or something unanswered questions. Magnum Bonum stars.

iTunes Ratings

1134 Ratings
Average Ratings
851
189
34
29
31

Wonderful

By cami@08 - Jun 01 2020
Read more
I need a podcast to fall asleep to and not a actual sleeping podcast I need something exciting and funny and this is perfect

My Best Friends

By Taj225a3 - May 14 2020
Read more
I’ve listened to every episode, and at this point it’s like hanging out with my best friends that not only know a TON about food, but also go off on perfect tangents that tend to end in bad singing or something unanswered questions. Magnum Bonum stars.
Cover image of Spilled Milk

Spilled Milk

Latest release on May 28, 2020

Read more

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.

Rank #1: Episode 111: Fast Food Frozen Treats

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Road trip! Why is our sound quality so lousy this week? It’s because we took the show to our local fast food emporium to enjoy some frozen treats. We talk Frostys, Blizzards, and other fast-food classics. Plus, a sneak preview of Molly’s forthcoming hard-hitting investigative book. spilledmilkpodcast.com

Feb 06 2014

18mins

Play

Rank #2: Episode 119: Prunes

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Keeping you regular with our weekly episodes, this time we probe everybody's favorite laxative, prunes. This versatile fruit delights whether dried, stewed, juiced, roasted, savory or sweet. "Moist" haters beware. spilledmilkpodcast.com

Recipes

The Wet Plum Mocktail - Prune juice, splash of club soda and a squeeze of lemon.

Paula Wolfert's Stewed Pork with Prunes and Onions via Fine Cooking

Stewed Prunes with Citrus and Cinnamon via Orangette

David Lebovitz's Prunes Stewed with Port Wine

Wine-Stewed Prunes and Mascarpone via Frankie’s 457 Spuntino
Links
Pruneaux d’Agen

Molly's Food52 Cocktail column


Molly's book Delancey, released on May 6th. 
 

Apr 17 2014

18mins

Play

Rank #3: Episode 83: Shrimp

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Any episode that includes the question “do you prefer head-on or headless?” has got to be pretty good, right? We dive into the undersea world of shrimp and surface with a briny hangover and a couple of pretty awesome recipes. Recipes: Rick Bayless’s Shrimp with Mojo de Ajo, Kasma Loha-unchit’s Hot and Sour Shrimp Salad. www.spilledmilkpodcast.com

Rick Bayless’s Shrimp with Mojo de Ajohttp://www.food.com/recipe/shrimp-with-sweet-toasty-garlic-camarones-al-mojo-de-ajo-135089Kasma Loha-unchit’s Hot and Sour Shrimp Salad:http://www.thaifoodandtravel.com/recipes/shrmpsal.html

Jan 24 2013

16mins

Play

Rank #4: Episode 109: Bacon

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Finally, Matthew’s superpower is revealed. Trust us, you didn’t want to know. In the meantime, however, we eat bacon and talk thickness, crispiness, smokiness, and finding bacon in unexpected places. spilledmilkpodcast.com

Bacony cornbread recipehttp://www.spilledmilkpodcast.com/2012/12/27/cornbread-recipes-from-episode-81/

Jan 16 2014

25mins

Play

Rank #6: Episode 110: Popcorn

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Dear Dennis Quaid: We’re really sorry about all the things we did to you on this episode. But really, would you rather Martin Short in there, or us? Love, your two grannies, Molly and Matthew. spilledmilkpodcast.com

Jan 23 2014

18mins

Play

Rank #7: Episode 67: Hard Tacos

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Hoo boy, we've cranked the juvenile up to 11 (years old). We're talking about American-style hard tacos, and if the phrase "American-style hard tacos" is already making you snicker, you're our kind of people. EXPLICIT. www.spilledmilkpodcast.com

Jun 14 2012

16mins

Play

Rank #8: Episode 70: Honey

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Greetings from Spilled Milk University. First, the zoology department weighs in on how bees make honey (we have no idea). Next, to the law school, where the judge weighs in on whether honey is theft. Finally, the school of culinary arts, where fingers get sticky. www.spilledmilkpodcast.com

Jul 25 2012

17mins

Play

Rank #9: Episode 125: Granola

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While neither are worthy of the title Granola Mentor, Matthew and Molly are taking us from toasty to tasty. Join these cereal stuffers as they get their oats in order and discuss the merits of clumps, mix-ins and pulling out in time. Help us Sam Elliot, you're our only hope. EXPLICIT. spilledmilkpodcast.com

Recipes

Molly's Granola

Matthew's Granola

Links

Food 52 clump article

The Kitchn clump article

Dang coconut chips

Marge Granola

May 29 2014

22mins

Play

Rank #10: Episode 69: Meatballs

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What makes a meatball tender and juicy? The Filler Man knows. We discuss how to make them, how to cook them, and then things get a little bulgur. Recipes: Chicken and Spinach Meatballs; Cafe Lago Meatballs. www.spilledmilkpodcast.com

Recipes:

Chicken and Spinach meatballs

SPAGHETTI WITH CAFE LAGO MEATBALLS

For sauce:2 (28-ounce) cans whole peeled tomatoes, finely chopped, with their juices10 Tbsp. unsalted butter2 medium yellow onions, halved and peeled½ tsp. table salt

For meatballs:1 cup fresh bread crumbs1/3 cup whole milk, or more if needed½ lb. ground pork½ lb. ground beef1 cup finely ground (not grated) Parmigiano Reggiano, plus more for serving1/3 cup finely chopped Italian parsley1 tsp. table salt5 grinds black pepper2 large eggs2 large cloves garlic, pressed

To serve:1 lb. dried spaghetti

To make the sauce, combine the tomatoes, their juices, the butter, onion halves, and salt in a large, wide pan, such as 5-quart Dutch oven. Place over medium heat and bring to a simmer. Cook, uncovered, at a slow but steady simmer, stirring occasionally, for about 45 minutes, or until droplets of fat float free from the tomato. Taste for seasoning. Remove and discard the onion (or eat them, if desired). Using an immersion blender, process briefly to break up any chunks of tomato. (Alternatively, the back of a wooden spoon works, too.) The sauce will not be perfectly smooth, but its texture should be even.

While the sauce cooks, make the meatballs. Put the breadcrumbs and milk in a small bowl, and stir to moisten the crumbs evenly. Set aside for 10 minutes, or until the crumbs are swollen and thoroughly saturated.

Put the ground meats in a large bowl. Break them up into chunks. Add the Parmigiano Reggiano, parsley, salt, and pepper.

In a small bowl, beat the eggs well with a fork. Add the garlic, and beat to mix. Pour into the bowl with the meat.

Using your hands, squeeze the milk from the bread crumbs, reserving the milk. Add the bread crumbs to the bowl with the meat.

Holding your hand in a claw shape (fingers separated, tensed, and slightly bent) and moving in a strong, quick stirring motion, mix the meats and their seasonings. When the mixture looks well combined, pick it up and turn it over in the bowl, and then mix some more. (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.) This stirring process should be fairly brief; do not work the meat until it smears on the side of the bowl. Chill until the sauce is ready.

When the sauce is ready, remove it from the heat, and keep it close at hand. Remove the meatball mixture from the refrigerator. Moisten your hands with the reserved milk, and then pinch off bits of the mixture and gently roll them into golf ball-size meatballs. Place the meatball in the pan of sauce. Repeat, arranging the meatballs in a single layer in the pan of sauce. Return the pan to the heat, cover, and simmer gently for 10 to 15 minutes, or until the meatballs are cooked through and no longer pink inside.

Cook the spaghetti in salted boiling water. Drain, and transfer to a serving bowl. Spoon desired amount of sauce onto the pasta, leaving the meatballs in the pan, and toss well. Divide among plates, and top with meatballs and Parmigiano Reggiano.

Note: If possible, make the meatballs and sauce a day ahead, or even a few hours ahead, and chill until ready to use. Reheat gently on the stovetop.

Yield: 4 to 6 servings

Jul 12 2012

17mins

Play

Rank #11: Episode 344: Cinnamon Rolls

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Welcome to The Nordic Connection, where we bed and incubate bressert with the help of Molly's tour guide "skills". While discussing Cinnamon Roll anatomy, sugar lumps and student waiters, we come to some surprising conclusions in order to crown the Master of the Yeasted Dough.

Links:

Aug 02 2018

42mins

Play

Rank #12: Episode 87: Potato Chips

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Molly and Matthew taste four classic chips, with surprising results. As you might expect, this episode consists entirely of crunching and made-up potato chip slogans. Are O'Boisies really o'boisterous? We're not sure, because they don't make them anymore. spilledmilkpodcast.com

Mar 21 2013

16mins

Play

Rank #13: Episode 90: Milk

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Finally, an episode about our namesake. Molly and Matthew mustache their way through quarts of milk. We sidestep the raw milk debate and cow vs goat, but we take a strong position on chunky vs creamy. Moo. www.spilledmilkpodcast.com

May 02 2013

20mins

Play

Rank #14: Episode 118: Food as Utensils

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Celery straws and coconut bras. Here at Spilled Milk, we don't shy away from the deep questions, such as "What actually constitutes a food utensil?" and "Where do Red Vines go when they die?". Desperate times call for edible utensils. spilledmilkpodcast.com

Apr 10 2014

19mins

Play

Rank #15: Episode 121: Sushi

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Sweet tofu pockets it's Sushi 101! Matthew finally gets to show off his knowledge of that most beloved of Japanese cuisine, sushi. He expertly guides us through concept, pronunciation, tastings and practical application. Molly is not amused. EXPLICIT. spilledmilkpodcast.com

Cookie Monster: Boat of Cookies!

May 01 2014

22mins

Play

Rank #16: Episode 141: Fresh Herbs

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Stephen King and Spilled Milk presents: Fresh Herbs. Molly and Matthew approach a plethora of herbs, favorite and feared, real and imagined, delicate and oppressive. Through preferences and prejudices it turns out that thyme makes fools of us all. spilledmilkpodcast.com

Molly's and Matthew's Stir-fried Minced Beef with Chiles and Basil 

Greek style lima beans

Sep 18 2014

24mins

Play

Rank #17: Episode 194: Lasagna

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You say ri-cahhh-ta, Molly says ri-cohh-tta. Today we look beyond Stouffer's, fangirl over Lynn Rossetto Kasper and chat cheese beds while diving into squares of piping hot cheese and crusty corners. We get boiling and layering tips while staying true to tradition. EXPLICIT.www.spilledmilkpodcast.com

Matthew's Lasagna Made Simple

12 no-boil lasagna noodles (I use Trader Joe’s or Barilla brand)

12 ounces Italian sausage

1 jar tomato sauce (I like Bertolli Vineyard series, but use whatever you like)

12 ounces mozzarella, shredded 2 ounces Parmigiano, shredded

  1. Preheat oven to 400°F. Boil a large pot of water. Add 6 of the lasagna noodles and boil until just shy of tender. In my experience, this takes 6 minutes for Trader Joe’s, 2 minutes for Barilla. Precision isn’t important, as long as they don’t fall apart. Stir frequently so the noodles don’t fuse together. Yes, you’re pre-boiling the no-boil noodles. Sorry.
  2. Meanwhile, cook the sausage in a skillet, breaking it up into bite-size chunks. In a bowl, toss the two cheeses to combine.
  3. Remove the first batch of noodles with a skimmer and set on a towel-lined baking sheet in a single layer. Add the second batch of noodles to the pot and begin building the lasagna while they boil.
  4. Spread a few tablespoons of sauce on the bottom of a 9”x13” baking pan. Lay on three noodles, then top with additional sauce (about 3 tablespoons per noodle) and scatter with ⅓ of the sausage. Top with a thin layer of cheese and begin the next layer. You’ll be making four layers total. Make the final (top) cheese layer nice and thick.
  5. Cover with foil and bake 30 minutes. Remove the foil and continue baking 10 to 15 minutes, or until cheese is nicely browned. Serve immediately; this also reheats extremely well, in the oven or microwave.

Sep 24 2015

26mins

Play

Rank #18: Episode 105: Lemons

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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 work into an audio podcast? Go suck a lemon! EXPLICIT. spilledmilkpodcast.com

Recipes:

Braised Fennel With Meyer Lemon and Parmesan (Jill Santopietro): http://www.nytimes.com/recipes/11426/braised-fennel-with-meyer-lemon-and-parmesan.htmlAmanda Hesser’s Lemon Chickenhttp://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/imbb_24_amanda_.htmlCook’s Illustrated Lemon Barshttp://leitesculinaria.com/3357/recipes-lemon-bars.html

Nov 28 2013

17mins

Play

Rank #19: Episode 435: Olives

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We are coming to you from Molly's closet to chat about Greatcoats, War and Peace, and The Pelican Brief. We learn a secret from Molly's past, encounter Olive Santa and debate Bear vs Cyclops. Note: this episode has so much and yet so little about olives.

Chicken Marbella

Apr 30 2020

53mins

Play

Rank #20: Episode 436: Almond Extract

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Today we create a Coconut Macaroon Pact and debate going polyrhythmic as we discuss almond extract and drum circles. Molly finds a new calling while Matthew exposes the secret behind almond extract creation and assigns homework.

Almond Meltaway Cookies

Almond Cake - Orangette

Apricot Jam

Recipes that Use Almond Extract

May 07 2020

35mins

Play

Episode 439: Mashed Potatoes

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Today we are doing some hard thinking about a soft subject, Mashed Po Ta Toes. Listen as we take up all sorts of mantles, polish up Gollum impressions and wonder to garlic or not to garlic all while worrying about invading Space Godzillas.

Serious East Mashed Potatoes

Gotta Have Gatto by Matthew Amster-Burton

Robuchon Mashed Potatoes

May 28 2020

42mins

Play

Episode 438: Spanakopita

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Today we become a Spanakopita pronunciation guide as we discuss the hovering meals of childhood and cover-ups. We learn about Molly's tailored past, Papa Pie and the importance of relaxing as we finally discover a use for old tote bags.

WOTSL's recipe

Dimitra's Dishes

Molly's Spanakopita

Adapted from The Joy of Cooking

Yield: One 8-inch square pan / 8 servings

1 Tbsp. olive oil

½ of a large yellow onion, finely chopped

2 scallions, thinly sliced

10 ounces baby spinach

A large pinch of dried dill (or about 1 Tbsp. chopped fresh dill)

2 large eggs

4 ounces feta, crumbled

1 Tbsp. grated Parmesan

¼ tsp. fine salt or table salt

Black pepper

Pinch of grated nutmeg

4 Tbsp. (½ stick) unsalted butter

½ lb. phyllo dough, thawed according to package directions

Warm the oil in a large skillet over medium heat. Add the onion and scallion, and cook until softened, 5-7 minutes. Add the spinach a handful at a time, stirring to coat. Season to taste with salt, and cook until the spinach is wilted and its liquid is released, 5 minutes. Raise the heat and continue to cook, stirring, until the liquid has evaporated and the spinach is dry, 7 to 10 minutes. Remove from the heat, and stir in the dill. Let stand until cool enough to handle; then squeeze to remove any remaining liquid. Coarsely chop the spinach mixture.

In a medium bowl, beat the eggs. Add the feta, Parmesan, salt, a few grinds of black pepper, and the nutmeg, and mix well. Stir in the spinach mixture. 

Melt the butter, and lightly grease an 8-inch square pan. Unroll the phyllo onto a clean work surface. Using a thin, sharp knife, cut through the stack of phyllo sheets across their width. You should now have two stacks of smaller phyllo sheets, about 8 per stack. Cover the phyllo with a dry towel, and then cover the dry towel with a damp towel.

When the butter is melted, lay 1 sheet of phyllo in and up the sides of the prepared pan, and brush the sheet lightly with melted butter. Top with 7 more phyllo sheets, lightly brushing each one as you lay it down. (You should use one entire stack of the phyllo sheets.) Spread the spinach-and-cheese mixture over the layered phyllo. Top with the rest of the phyllo sheets, brushing each one with butter, including the top sheet. (If you run short on melted butter, olive oil works too.) Tuck in any ragged phyllo edges around the side. With a thin, sharp knife, cut the pie into diamonds, but do not cut through to the bottom, or the filling will leak into the pan. Refrigerate for 30 minutes. 

Preheat the oven to 375F. Bake the spanakopita until crisp and golden, about 45 minutes. Remove from the oven, and allow to stand for a few minutes. Cut the diamonds through to the bottom. Serve hot, warm, or at room temperature.

May 21 2020

42mins

Play

Dire Desires: Body of Evidence

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The first episode in our new limited series podcast, Dire Desires. 

Subscribe wherever you get your podcasts to get access to the rest of Season 1. 

Join us on a journey to that most erotic of cities, Portland Oregon as we discuss Body of Evidence. Today we learn about VCR settings, how to use nipple clamps, the recipe for funky sex and much more.

May 18 2020

45mins

Play

Episode 437: Mug Cakes

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Join us as we endeavor to discover what these are, why they exist and what the kids are into these days. We discuss Dad vengeance and Sheens to eventually watch it rise before our eyes. Before we get to any of that however, we need to learn how microwaves work so buckle up.

Chocolate Mug Cake

Chocolate Cake in a Mug

May 14 2020

36mins

Play

Introducing Dire Desires

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Dire Desires: Life Lessons from Classic Erotic Thrillers. Coming soon from the creators of Spilled Milk.

Matthew Amster-Burton and Molly Wizenberg, co-hosts of the hit comedy podcast Spilled Milk, team up with movie buff/producer Abby Cerquitella to scour Hollywood’s sexiest—and usually stupidest—movies for lessons in how to live, love, and get laid as much as Michael Douglas did in the 90s.

Season 1 covers six erotic classics, including Indecent Proposal, Body Heat, and Disclosure.

May 11 2020

1min

Play

Episode 436: Almond Extract

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Today we create a Coconut Macaroon Pact and debate going polyrhythmic as we discuss almond extract and drum circles. Molly finds a new calling while Matthew exposes the secret behind almond extract creation and assigns homework.

Almond Meltaway Cookies

Almond Cake - Orangette

Apricot Jam

Recipes that Use Almond Extract

May 07 2020

35mins

Play

Episode 435: Olives

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We are coming to you from Molly's closet to chat about Greatcoats, War and Peace, and The Pelican Brief. We learn a secret from Molly's past, encounter Olive Santa and debate Bear vs Cyclops. Note: this episode has so much and yet so little about olives.

Chicken Marbella

Apr 30 2020

53mins

Play

Episode 434: Moscow Mules

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Grab your copper mugs and let's toast to Vodka Buck. We encounter tundras, cowboys and outposts to learn the real story behind Cock and Bull while brushing up on our cocktail history. Thanks again Kate!

Rachel's Ginger Beer

Apr 23 2020

32mins

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Episode 433: Avocados

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Today we finally reveal our true selves as we discuss creamy aversions, sex robot hotlines and WAY too much botany. Take a guess on how many times we can say "climacteric" in one episode. No, it is more than that.

Apr 16 2020

43mins

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Episode 432: Pomona

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Welcome to our corporate retreat where we battle waves of nostalgia to find out how Matthew met WOTSL. Through library concerts, computer closets and erotic thrillers we end up at The Carnal Quad where M & M get real creepy. Best enjoyed with quesadillas and a milkshake.

Our Secret Better Lives 

Apr 09 2020

32mins

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Episode 431: Yeast

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Here we are again, leavening the atmosphere and getting real nerdy. Through fiery rants, urine experiments and way too much science we endeavor to empower and demoralize per usual.

Flour Water Salt Yeast
Yeasted Waffles
Parker Roles
Naan
The Fixed Stars 

Apr 02 2020

38mins

Play

Episode 430: Shrimp Cocktail

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Today we discuss our future retirement community orgy plan, Fanny Cradock's downfall and The Prawn Cocktail Offensive. Then we decide who gets to be the Cook of the Realm and who gets to be the hen-pecked husband. Rated NFJ.

Fanny Cradock Video

Bon Appetit's Best Shrimp Cocktail

Mar 26 2020

44mins

Play

Episode 429: Kiwifruit

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Today we meet Woody Vine and Coach Hayward as we encounter Kiwifruit and learn some botany and biology along the way. We also wonder about gooseberries, edible skin and the harm of dairy desserts. May New Zealand forgive us this episode.

Mar 19 2020

24mins

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Episode 428: Mackerel

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Today we are finally having a DTR with Mackerel as we learn about Matthew's country crushes. We learn all about this literary star as we discuss oily steaks, pungency levels and toilet preferences.

Roasted Whole Mackerel

Saba Misoni

Japanese Marinated Mackerel

Toto products

Mar 12 2020

34mins

Play

Episode 427: Milano Cookies

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We brave nubbly textures and squatter bags to bring you our thoughts on The European Collection. Be warned that things start to get real macarooney once we learn about cereal robbers and muffin paper magic.

Mar 05 2020

27mins

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Episode 426: Stuffed Foods

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Listen as we embrace our inner jackanapes and hope you aren't sick and tired of our antics as we discuss all manner of Stuffed Foods. We are stuffing shells, stretching strudel and roasting rats to get the perfect Stuff-Stuff with Heavy.

Jumbo Shells stuffed with Ricotta


Marcella Hazan's Bolognese


Stuffed Cabbage - Troo Style


Molly Steven's Stuffed Cabbage

Feb 27 2020

38mins

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Episode 425: Korean BBQ

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Today we continue our love affair with fire and wonder why do we pay to cook our own meat? We discuss Marty McFly and manly mass we we learn about time loops and confirm that Producer Abby is, in fact,  a real person.

Matthew's Bibimbap/Bulgogi

Roast Family/Yakiniku Kazoku 

Feb 20 2020

34mins

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Episode 424: Little Debbie

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Today we aim softer and learn all about Molly's snapping skills as we taste test Little Debbie treats. We debate panning for gold, wonder where space begins and learn that we really don't know anything about religion. Today, We Bake!

Book Larder Podcast by Producer Abby

Feb 13 2020

30mins

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Episode 423: Miso

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Today we are introducing mold and the Maillard reaction as we layer umami and Wikipedia facts to discuss Miso. With our vast knowledge of eras and periods we discuss anchovy pressing, chunk styles and as always, stick to the facts.

Simmered Mackerel in Miso Sauce

Homemade Miso Soup

Feb 06 2020

39mins

Play

Episode 422: Tonkatsu

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Welcome to our influenza episode where we debunk myths and deal with a plethora of cabbage as we discuss split level breading techniques, a pounding past and cats eating udon.

Pre-order The Fixed Stars

Jan 30 2020

30mins

Play

iTunes Ratings

1134 Ratings
Average Ratings
851
189
34
29
31

Wonderful

By cami@08 - Jun 01 2020
Read more
I need a podcast to fall asleep to and not a actual sleeping podcast I need something exciting and funny and this is perfect

My Best Friends

By Taj225a3 - May 14 2020
Read more
I’ve listened to every episode, and at this point it’s like hanging out with my best friends that not only know a TON about food, but also go off on perfect tangents that tend to end in bad singing or something unanswered questions. Magnum Bonum stars.