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(1128)

Rank #21 in Food category

Arts
Comedy
Food

Spilled Milk

Updated 10 days ago

Rank #21 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

1128 Ratings
Average Ratings
847
189
32
29
31

My Best Friends

By Taj225a3 - May 14 2020
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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.

Ridiculous and Hilarious

By LaurieWendy - May 12 2020
Read more
Better than Planet Money.

iTunes Ratings

1128 Ratings
Average Ratings
847
189
32
29
31

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.

Ridiculous and Hilarious

By LaurieWendy - May 12 2020
Read more
Better than Planet Money.
Cover image of Spilled Milk

Spilled Milk

Latest release on May 28, 2020

The Best Episodes Ranked Using User Listens

Updated by OwlTail 10 days ago

Rank #1: 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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Rank #2: 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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Rank #3: 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

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Rank #4: 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

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Rank #5: 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

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Rank #6: 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

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Rank #7: 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

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Rank #8: 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

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Rank #9: 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

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Rank #11: 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

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Rank #12: 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

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Rank #13: 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

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Rank #14: 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

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Rank #15: 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

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Rank #16: 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

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Rank #17: 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

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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

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Rank #19: Episode 102: Chocolate Chip Cookies

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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 matter? Molly and Matthew chew through two astonishingly different cookies in search of answers. Recipes: Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie; David Leite’s Chocolate Chip Cookie. www.spilledmilkpodcast.com

Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie:http://web.mit.edu/bakingvolunteer/recipes/Recipes/Tollhouse%20Chocolate%20Chip%20Cookie.pdf

David Leite’s landmark cookie article, recipe included:Perfection? Hint: It’s Warm and Has a Secrethttp://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all

Oct 17 2013

14mins

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Rank #20: Episode 108: Eggplant

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Witness the debunking of eggplant sex, the battle of bitter and silky, and the birth of Hobo Ghannoush. NOTE: You know the part where Matthew gets all smug because he knows the word “dioecious”? Well, he was completely wrong. Eggplants are monoecious. spilledmilkpodcast.com

Recipes:

Francis Lam’s Eggplant PastaFuchsia Dunlop’s Fish-Fragrant Eggplant

Jan 09 2014

22mins

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