Molly Wizenberg has been writing about food since 2004, which sounds less impressive than 1999, but oh well, whatever. Her proudest accomplishments include eating a lot of peanut butter and winning a dance marathon at her cousin's bat mitzvah. She's the author of two books, Delancey: A Man, a Woman, a Restaurant, a Marriage and A Homemade Life, both New York Times bestsellers.
November 19th, 2010 | 2 mins 15 secs
This didn’t quite fit into an upcoming episode, so we’re posting it as a little extra for the true fans. This means you.
November 18th, 2010 | 14 mins 48 secs
Nothing takes us back to the sick days of our youth like lemon-lime soda. Lying in bed, listening to the Walkman, hoping you won't need the strategically-placed bucket: we are taking you back in time with an all-star lineup of 7-Up, Sprite, Bubble Up, and more. Urp.
November 4th, 2010 | 14 mins 44 secs
Yes, it's another junk food bender as we eat our way through several bags of puffy snacks--Cheetos, Funyuns, and their kin--in front of a live audience. Along the crunchy way, we answer important questions, like "how do they puff these things?" and [...]
October 21st, 2010 | 15 mins 52 secs
Do you love hamburgers? Do you butter your buns with care? And most importantly, do you grind your meat at home? If these questions make you feel like you need a cold shower, you've come to the right place. This week on Spilled Milk, we cook and eat[...]
October 7th, 2010 | 12 mins 46 secs
This week on Spilled Milk, we're celebrating cucumbers the same way that we celebrate everything: by cooking them. Cooked cucumber! Who knew? Also, what's up with recipes that call for salting cucumbers to make them crispier? Seriously, what's up[...]
September 23rd, 2010 | 13 mins 14 secs
Put on your pepper pants, people, because we're frying, pickling, and enchiladafying chiles today. We're crazy for medium-sized, medium-hot chiles (padrons, shishitos, anaheims, poblanos, and their cousins), and we're going to drive you crazy, too, [...]
September 16th, 2010 | 13 mins 54 secs
How do you get your niblets off the cob? Wait, that's not a euphemism! Join us for a lunch of corn off the cob: how to buy it, how to coax the kernels off (still not a euphemism!), and how to cook it--or not cook it. Recipes: Tomato-Corn Salad; Spic[...]
September 2nd, 2010 | 15 mins 50 secs
How were Triscuits created? What's that white powder on the outside of a White Cheddar Cheez-It? And what, exactly, does the "stoned" in Stoned Wheat Thins mean? Join us as we try, and mostly fail, to answer these questions. If you're nice, we'll te[...]
August 19th, 2010 | 16 mins 31 secs
Raw, primal, stomach-churning fear. It's brought on by snakes, public speaking, and...lunch? Tune in as Molly and Matthew face down a meal they'll never forget, no matter how hard they try. www.spilledmilkpodcast.com
Brought to you by Sur La Table.[...]
August 5th, 2010 | 15 mins 2 secs
Have you ever sunk your teeth into a juicy Grandma's Recliner heirloom tomato? Neither have we, because we made it up. We investigate the world of real and fake tomatoes in this special episode, recorded live at the Queen Anne Farmers Market in Seat[...]
July 22nd, 2010 | 15 mins 40 secs
It's hot outside, and who wants to cook? Not us. Instead, we're talking salad dressing. Join us for a discussion of oil, vinegar, miso, gloop-gloop, and Paul Newman's bare chest.
July 8th, 2010 | 11 mins 53 secs
They may be expensive, highly perishable, and a little tricky to find, but it's not summer without them: sour cherries! 'Tis the season, and we're celebrating in classic Spilled Milk style, with milkshakes, pickles, and puns.
July 1st, 2010 | 18 mins 26 secs
This week, we revisit the breakfast cereals of our youth and ask, once and for all, if they're really as good as we thought they were. What happened to Cracklin' Oat Bran? Why is Lucky the Leprechaun making that face? What cereal was stolen by a rab[...]
June 17th, 2010 | 12 mins 33 secs
If we told you what it was about, it wouldn't be mystery lunch, WOULD IT? It's definitely more than just Matthew's plot to get Molly to clean out his fridge. Dear God, what is that--could it be? An entire...? Recipe: Yaki Udon. www.spilledmilkpodcas[...]
June 3rd, 2010 | 15 mins 12 secs
We love rhubarb in all its forms: stewed, roasted, in a cake, in a crumble, in a pie, churned into sherbet--and even raw. (Well, sort of.) Join us on an odyssey to the grocery store and back, and find out, once and for all, what happens when you e[...]
May 20th, 2010 | 12 mins 11 secs
The squeezing, my god, the squeezing! Today we're woman- and manhandling rice into onigiri, Japanese rice balls, and filling them with all sorts of traditional ingredients like pickled plum, salmon, and...black forest ham? Recipe: Rice balls. www.sp[...]