Cover image of Spilled Milk
(951)
Comedy
Food

Spilled Milk

Updated 22 days ago

Comedy
Food
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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

951 Ratings
Average Ratings
708
178
23
19
23

Hysterical!

By Gbvallejo - Oct 15 2018
Read more

Every episode is hysterical!

First couple of years are the best!

By NatashaW7 - Oct 12 2018
Read more

First few years of this podcast are a delight - check out the archives!

iTunes Ratings

951 Ratings
Average Ratings
708
178
23
19
23

Hysterical!

By Gbvallejo - Oct 15 2018
Read more

Every episode is hysterical!

First couple of years are the best!

By NatashaW7 - Oct 12 2018
Read more

First few years of this podcast are a delight - check out the archives!

Cover image of Spilled Milk

Spilled Milk

Updated 22 days ago

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 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 Ajo: http://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 Support Spilled Milk

Jan 24 2013
17 mins
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Rank #2: 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
16 mins
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Rank #3: 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 Support Spilled Milk

Jun 14 2012
16 mins
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Rank #4: 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 Support Spilled Milk

Jul 25 2012
17 mins
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Rank #5: 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
22 mins
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Rank #6: Episode 367: Baking Chips

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Rated NFJ (Not For June) Today we live through excessive nibbling, alien abductions and more of Molly's Willy Wonka obsession to bring you an episode all about Baking Chips. Or Baking Morsels. Whatever they are called, they are better than any Baldwin. Links: REESE'S Chewy Chocolate Cookies with Peanut Butter ChipsThe Cement Garden (film) - WikipediaMOM RAGEToll House Cookies: A Secret History - The ToastThe Grand Central Baking Book: Breakfast Pastries, Cookies, Pies, and Satisfying Savories from the Pacific Northwest's Celebrated Bakery: Piper Davis, Ellen Jackson: 9781580089531: Amazon.com: BooksOut on this limb | Orangette

Jan 10 2019
51 mins
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Rank #7: 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 Support Spilled Milk

Jul 12 2012
18 mins
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Rank #8: Episode 91: Airplane Food

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Ever since airlines stopped serving meals on domestic flights, comedians have had nothing to talk about. That didn't stop us from having a rollicking discussion of what to bring on the plane, snacks served on the plane, and why Molly and Matthew are odoriferously unwelcome on planes. www.spilledmilkpodcast.com

May 16 2013
17 mins
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Rank #9: Episode 116: Grilled Cheese

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To dip or not to dip? Creating a perfectly crustic grilled cheese sandwich is an art. Butter-brushing, crisp-creating and cheese-selecting takes an expert, which we totally are. Please don’t be intimidated by the goblins and eroticism contained within. EXPLICIT. spilledmilkpodcast.com   Smitten Kitchen's Classic Grilled Cheese

Mar 27 2014
22 mins
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Rank #10: Episode 228: Oreos

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Our love for perfectly engineered food products is known far and wide. Today we indulge in yet another feat of edible engineering, stacks and stacks of Oreos. Through double stuff and thin we decide if we are hookers or unscrewers while battling defective packages. EXPLICIT. www.spilledmilkpodcast.com  

May 19 2016
21 mins
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Rank #11: Episode 164: Donuts

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Sugar bombs away! Stop by our break room for a box of donuts aka: crullers, fritters, bear claws, bismarcks, twists and jellied. We chat about weepy donuts, oozing donuts and what they have in common with sex and pizza. EXPLICIT. www.spilledmilkpodcast.com     French Cruller :    Lemon - Yogurt Fritters Mr. Donut

Feb 26 2015
32 mins
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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: hagabullar - Google Searchkorvapuusti - Google SearchThe Trouble with Yeast | Bon AppetitQuick cinnamon buns from 'Cook's Illustrated' Homemade Cinnamon Rolls {Plus the MUST-HAVE secret ingredient!}

Aug 02 2018
42 mins
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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
20 mins
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Rank #14: Episode 216: Biscuits

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We don’t let defective cans get in the way of tender, flaky, buttery biscuits. Sure, this episode contains a whole lot of unnecessary alliteration and sure we confess our deep seated fear of Canadian Geese but our biscuits bring all the listeners to the yard… or rather, to their headphones at least. EXPLICIT. www.spilledmilkpodcast.com     LA live showCream BiscuitsCheddar and Ham BiscuitsTouch of Grace Biscuit

Feb 25 2016
32 mins
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Rank #15: Episode 166: Scrambled Eggs

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Click here for tickets to Spilled Milk Live on April 19th at Town Hall Seattle!   Today Molly and Matthew go back to their roots to chat about the first dish they ever learned to cook, scrambled eggs. The nuances of egg preparation, when to cheese and how much to butter are all fair game while puns are strictly forbidden. www.spilledmilkpodcast.com   

Mar 12 2015
19 mins
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Rank #16: Episode 172: Breakfast Pastries

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As grown ups, we can eat whatever we want for breakfast. Today we grab some brooding breakfast desserts from the shelf where they have lived for who knows how long. Cake nuggets, waves of powdered sugar and sweaty glaze are all part of this complete breakfast. www.spilledmilkpodcast.com   

Apr 23 2015
18 mins
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Rank #17: Episode 278: Enchiladas

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Bear with our vocal fry and upspeak as we discuss the king of casseroles, Enchiladas. We talk impregnating tortillas, our spin-off show "Cool Hunters" and the return of the dreaded bologna rollups. EXPLICIT. www.spilledmilkpodcast.com     Book Larder Independent Bookstore Day   Rick Bayless' Green Enchiladas   Red Enchiladas   STACKED GREEN CHILE CHICKEN ENCHILADAS Serves 4 Time: 2 hours Special equipment: 4 rimmed soup plates (you could make this as a casserole by stacking the tortillas in a large baking dish, but you’d miss out on crunchy cheese, which would be a tragedy) The beans and green chile sauce (recipe follows) may be made in advance. Assemble and broil the enchiladas just before serving. COWBOY BEANS Makes about 4 cups Adapted from MEXICAN EVERYDAY by Rick Bayless with Deann Groen Bayless. Copyright (C) 2005 by Rick Bayless and Deann Groen Bayless. Used by permission of W. W. Norton & Company, Inc. This is more beans than you’ll need for the enchiladas; serve some on the side or save them for lunch. Pureed with a stick blender or food processor, these make fabulous bean dip. 4 slices bacon, diced 2 cloves garlic, minced Half a 15-ounce can diced tomatoes, not drained (preferably Muir Glen Fire-Roasted) 2 (15-ounce) cans pinto beans, not drained 1 tablespoon minced canned pickled jalapeños, optional 2 tablespoons minced cilantro In a large saucepan, cook the bacon over medium heat until crisp. Add the garlic and cook 30 seconds, stirring. Add the tomatoes and cook, stirring regularly, 4 minutes. Add the beans, bring to a simmer, and simmer uncovered 15 minutes over medium-low heat. Add the jalapeños (if using) and cilantro. Taste for salt. Beans should be a little soupy. GREEN CHILE SAUCE Makes about 4 cups Special equipment: Blender or food processor Anaheim chiles vary in heat. This sauce usually comes out fairly mild, but sometimes it’s more like medium-hot. For the guaranteed nonspicy variation, see the note below. 1-1/2 pounds fresh Anaheim chiles 12 ounces tomatillos, husked and rinsed 3 cups low-sodium chicken broth 1 teaspoon dried Mexican oregano 1 clove garlic, minced 1/4 teaspoon salt Ground black pepper to taste 2 tablespoons cornstarch, dissolved in 2 tablespoons water Roast the chiles on a grill or under a broiler until well-blackened. When cool, peel the chilies and slit them open to remove the core and seeds. Mince and set aside. Meanwhile, bring a pot of water to the boil and add the tomatillos. Boil 5 minutes, stirring once or twice. Drain and puree in a blender or food processor. Put the tomatillo puree in the empty saucepan with the chicken broth, Anaheims, oregano, garlic, salt and pepper. Bring to a boil, reduce heat and simmer uncovered 10 minutes. Add the cornstarch, stir and return to a simmer. Simmer an additional 5 to 10 minutes, until sauce is thickened and reduced to about 4 cups. Keep warm over lowest heat if you’re making the enchiladas now. MAKING THE ENCHILADAS Because these enchiladas are broiled, not baked, it’s vital to have the beans, sauce, and bowls hot when you assemble them. You’ll need four soup plates with rims. Unless you have a large oven, you’ll probably need to broil two plates at a time; don’t worry, the enchiladas will stay hot. I’ve made these as cheese enchiladas by simply omitting the chicken, and they were still great. 1/4 cup corn oil, lard or vegetable oil 12 corn tortillas 2 cups shredded cooked chicken (rotisserie chicken works great) 2 cups cowboy beans, hot 4 cups green chile sauce, hot 1 pound shredded monterey jack cheese 4 broiler-proof ceramic soup plates with rims Place an oven rack about 6 inches from the broiler element and preheat to 200 degrees. Place the bowls in the oven to warm them. Heat the oil in a small skillet over medium-high. Working one at a time, fry each to

Apr 27 2017
26 mins
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Rank #18: Episode 117: English Muffins

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Dive deep into the nooks and crannies of that perfect breakfast system delivery mechanism: the English Muffin. Are they English? Are they muffins? Can our intrepid bread nerds, Matthew and Molly, break through the crumpet barrier and avoid an avocado ambush? spilledmilkpodcast.com   Model Bakery English Muffins   

Apr 03 2014
23 mins
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Rank #19: Episode 169: Dumplings

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Live show tickets here!    Join Professors Molly and Matthew as they teach Encased Dough Balls 101. We tackle existential questions such as the exact definition of a dumpling, where ravioli falls and a technique known as "Side Swayze". Be sure to take notes and use the technical definition of dumpling in your future edible exploits. www.spilledmilkpodcast.com      The Search for General Tso   Matthew's dumplings Adapted from Eileen Yin-Fei Lo, The Dim Sum Dumpling Book 1/2 teaspoon baking soda1 teaspoon kosher salt For the filling:12 ounces bok choy, separated into stalks and leaves, cut into 1/2-inch pieces12 ounces ground pork1/3 cup sliced scallions1 teaspoon kosher salt2 teaspoons sugar1.5 teaspoons minced ginger1.5 teaspoons rice wine1 teaspoon soy sauce2 teaspoons sesame oil1 egg1 tablespoon oyster sauce1.5 tablespoons cornstarchpinch black pepper 1 package (about 44) gyoza skins (we like Twin Dragon brand) 1. Bring a pot of the water to a boil and add the baking soda and 1 teaspoon salt. Add the bok choy stems. After 1 minute, add the bok choy leaves. Drain, rinse with cold water, and squeeze out well with a towel. 2. Transfer the greens to a medium bowl and add the remaining filling ingredients. Stir until thoroughly combined (hands are good for this) and refrigerate uncovered, 4 hours. 3. Fill the gyoza skins with about 2 teaspoons filling per skin. Here’s a video that shows how to fold them.https://www.youtube.com/watch?v=IOqgGieImME .   4. In a large nonstick skillet, heat 1 tablespoon peanut oil over medium-high. Add dumplings to fit. When they’re sizzling, add 1/2 cup water and cover. Steam 6 minutes, adding additional water if necessary. (You want the water to be just about boiled off at the 6-minute mark.) Uncover and cook until well-browned. Serve immediately.

Apr 02 2015
21 mins
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Rank #20: Episode 369: Mayonnaise

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Welcome to Matthew's nightmare. Today we wade through some Back to the Future trivia to bring you a live mayo demonstration and an attempt at exposure therapy. Spoiler alert: we just end up tired. Links: Smashing Pumpkins - Mayonaise - YouTubeWhat Do We Do with the Art of Monstrous Men?Not Your Mother's Mayonnaise: A Great French Sauce for Summer - The New York TimesHomemade Mayonnaise Recipe | Bon AppetitNancy Silverton's Chipotle Mayonnaise

Jan 24 2019
44 mins
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