Spilled Milk

Yes, we love the real Chinese food you can get in major Western cities today. But we've never lost our taste for the gloopy takeout we ate as kids. That's why we're feasting this week on beef with sno...

18 Loka 201215min

Gather round, friends. We have a special treat for you: plain yogurt. Yeah, we said it. This week we climb into a metaphorical vat of probiotic goodness and discuss texture, mix-ins, and made-up yogur...

4 Loka 201219min

We’ve got mail, and it’s a box full of tiny brains, mini mushrooms, little fish, and Pocky. Tune in, Tokyo: it’s Japanese snack time. www.spilledmilkpodcast.com Roasted chestnuts Mountain Mushroom coo...

20 Syys 201212min

This week, we're lacing up our boots, buying a truffle pig, and going foraging in the Safeway produce section. From criminis to shiitakes, Matthew and Molly discuss the finer points of our most common...

6 Syys 201216min

If you could have one day of unlimited travel, cash, and stomach capacity, plus the power to raise dead breakfast cooks, what would you eat? (Hmm, that makes it sound like we advocate eating zombies.)...

23 Elo 201217min

When we were in grade school, bringing a granola bar in your lunch box was a key factor in the daily struggle to avoid ostracism. But you had to pledge to one of the rival gangs: the Crunchies, the Ch...

9 Elo 201218min

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. ...

25 Heinä 201217min

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 Meat...

12 Heinä 201217min