Spilled Milk

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-encrusted axe to grind. Guest: Francis Lam of The Sple...

6 Touko 201016min

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 investigate them all, with stops in Spain, the mall, and the ...

22 Huhti 201018min

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, Matthew's freezer contains an embarrassing secret. Ag...

9 Huhti 201013min

Do you enjoy stinky little fish like sardines, anchovies, mackerel, and herring? We do. So does Becky Selengut of www.chefreinvented.com and Mission Sustainable, who joins us to help answer the age-ol...

25 Maalis 201014min

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 can (wrong!), discuss the etymology of bubble and sq...

15 Maalis 201016min

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 ask: which salty and sugary sensations still make ...

4 Maalis 201021min

Only braising can get you through the winter alive. But what to braise? Matthew says meat. Molly says vegetables. If this strikes you as stereotypical, however, check out Matthew's gender-bending head...

18 Helmi 201019min

As Shakespeare didn't put it, "If food be the food of love, eat food." That's how we would put it, though, and we are turning your Valentine's Day into a scorcher with a feast of noted aphrodisiacs, f...

12 Helmi 201018min