Spilled Milk

Oh, f----! We wanted to share delicious holiday fudge with you. Instead, we need therapy. And a crime scene cleanup crew. Paging the Byrd Brothers! Recipe: Chocolate Fudge.

"Muffin" is not just a euphemism for cake. We've got bananas and blueberries on the brain, along with bran, gingerbread, and poppyseed. Recipes: Blueberry muffins; banana muffins.

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.

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.

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 "what would happen if Cheetos went to India?" (Answer: Funjabi!) Recorded at Microsoft [...]

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 a couple of supremely juicy burgers and [...]

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 with that? Recipe: Spicy cucumber salad. www.spilledmilkpodcast.com

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, with a little help from Bryan Adams. Recipes: Pan-Fried Peppers, Pickled Peppers, and Folded Enchiladas. www.spilledmilkpodcast.com

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; Spicy Sauteed Corn. www.spilledmilkpodcast.com Brought to [...]

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 teach you how to eat a Wheat Thin. www.spilledmilkpodcast.com Brought to you [...]

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.

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 Seattle. www.spilledmilkpodcast.com More photos by Glenn Fleishman

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.

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.

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 rabbit, was the Hamburglar involved, and why can't we [...]

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.spilledmilkpodcast.com

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 eat a poisonous rhubarb leaf. Recipe: Rhubarb [...]

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.spilledmilkpodcast.com Brought to you by Sur La Table.

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 Splendid Table. MUSHY PEAS Adapted from Jamie Oliver 2 tablespoons olive oil 1 small onion, chopped 1/4 cup fresh mint leaves 1 pound frozen peas (preferably not petite peas) 2 tablespoons water 2 tablespoons butter salt and pepper In a saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent but not browned, 2 to 3 minutes. Add the mint and peas and cook until the peas begin to lose their frosty tinge. Add the water, cover, and simmer until the peas are army green, 8 to 12 minutes. Transfer to a food processor, add the butter and salt and pepper to taste, and process to just shy of smooth. Serve hot. Yield: 4 servingsSpecial Guest: Francis Lam.

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 Middle Ages. Recipe: Greens with ham and cheesy grits. www.spilledmilkpodcast.com Brought to you by Sur La Table.