Spilled Milk

Today we're Stayin' Alive in our summer dacha to discuss whether we clean our kitchen(s) and if so, how? Before Matthew narrowly avoids being an accomplice to murder, we share our cleaning philosophies and some dirty confessions then tackle grease, grime and crumbs to share what we enjoy scrubbing and what we avoid wiping. After some talk about congealed grease traps, mushy crisper drawers and scary fridge tops we ultimately decide kitchens are gross and we're going to stop using them.

Libman Gator Mop

Matthew's Now but Wow! - The Clock House Murders, by Yukito Ayatsuji

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You're not ready for this jelly. A couple of uninformed kangaroos ask 'what's in our pouches?' as we squeeze, spoon and dilute these mystery drinks. Once slick boxes, ice cups and Big Balls start invading mouth spigots and face holes things get explicit fast. Molly goes through something and Matthew can't stop blushing before they reveal produce confessions and visit watermelon pools.

Molly's Now But Wow: Watermelon Pool, Bonsoir Lune - translated from Korean by Frances Cha

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Can you say 'sugar rush'? We are learning something new today though be warned that this episode is short, nonsensical and contains much chewing. Matthew has a manly moment and Molly gets the ick as they tackle humanity's greatest challenge: fun, gross, interactive human sack candy. These lard lumps and snot rockets give us a new business idea which, of course, means more work for Supreme Producer Abby.

Peelable Gummy Candy Tech: How Dual-Layer Molding Works LeChao Candy

We Ranked the Best Peelable Candy on Sporked by Ariana Losch

Episode 731: Flourless Chocolate Cake

Endless Love

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Today we're discussing everyone's favorite misunderstood frat bread as we're partially buried, lit and slapped. After the cameo and before the voice memo, we free flow into some bread droopings and lick the flames to remain radically present and answer the call of the mild, all for you dear LILYs.

Flatbreads & Flavors by Jeffrey Alford, Naomi Duguid

Episode 126: Canned Tomatoes

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Knock knock, we're sticky! Mr. Etymology drops by to follow up on last week's promise about mechanical agitation and Molly almost breaks her mic. We go beyond and inside simple gelatinous viscosity as we barely scratch the surface of the history of rice and learn 27 things about The Fast & The Furious.

Episode 486: Korean Rice Cakes / Tteok with Michelle Zauner

The BEST Way to Cook Sticky Rice - Hot Soak Method - Pailin Chongchitnant

Matthew's Now but Wow

• Welcome to the Family by Barry Hertz
• The World Atlas of Fermented Foods and Drinks by Ken Albala

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Spread em! Today we survive a Boursin Ambush by leaning into our snooty francophile personas while tasting this creamy, crumbly spread that somehow doesn't scare Matthew... too much. After a quick tech support session we go wild for this coarse taste in a velvety paste as we dodge committee meetings, orgies and Peter Pan. wink wink.

Boursin ad

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We're jutting out of your headphones today as we eat delicious?? sandwiches and finally answer WOTSL's email. With less sprouts than expected we spend time looking for flavor, friends and educational opportunities before learning there are no more angels in OKC. Tell your friends that we're bad actors and not bears, though we do try to live on the edge.

The Hippie Sandwich Abides by Alicia Kennedy

Hippie Food by Jonathan Kaufman

Matthew's Now but Wow! - Seyoon and Dean, Unscripted by Sujin Witherspoon

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Welcome to our annual Pledge Drive Episode where Memory Lane meets Whatcha Snackin'! We pull no shots as we eat like kings and horse girls while dutifully recounting our culinary intake during a typical week in June. We're hopeless, excited and poor as we eat greens in bed, red/yellow lentils and lots of ice cream. Before dropping some surprising news about Producer Abby's future, we spend the day in a car dealership and dream of invitations to fine dining establishments.

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Episode 727: Food Diary

Episode 700: Crushed Red Pepper

Red Lentil Soup

Molly's Now but Wow! -Never Let Me Go, by Kazuo Ishiguro

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As we drown in crumbs and devour fingers, rounds and Highlanders we realize we're actually sheep in wolves clothing. Luckily, we're saved by WOTSL (Wife of The Show Laurie) who drops by to talk about butter temperature, her time in Scottish Parliament and tea preferences before we get right back to fingers. Eventually, we learn about short's progenitor, commemorative tins and ingredient ratios before a LILY strokes our egos.

Episode 256: Holiday Cookies

Episode 467: Holiday Cookies 2: The Sequel

Episode 474: Holiday Cookies 3

Murphy's Romance

Yorkshire Gold Tea

Crumbs by Ben Mims

Pure Dessert by Alice Medrich

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Today M and M taste unnervingly white water while recounting uncomfortable memories. Naturally they solicit compliments and break into song, but before that they try these challenging yet popular electrolyte replacements and yearn for the taste of first love with a front of mouth sweetness. Sweat and piss not included but, be warned, you will get pumped.

'ribald' pronunciation

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It's on! Grab your striped shirt, beret and bike as we discuss the story of this long bread and all its price caps, regulations and thumpings. We get into the history, lore and economics of this Fantasy Bread of Equality with some steamy additions before we rock, roll and slash. But, whatever you do, don't call us Basic Baguettes!

The “French Bread” episode of The French Chef

video on the “artisanal know-how and culture of baguette bread”

a great video from King Arthur

'How to buy bread the French way"

Matthew's Now but Wow! - How Black Music Took Over the World, by Melvin Gibbs

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Today we get into the fine, the bad and the very bad as we personally eat canned cocktails. Though we wish someone else would have bought these for us and that we were on a boat or at least in the San Jose airport, we shake, stir and sip on the fast track to getting hammered. With a dash of corporate history and a crusade garnish, we discuss Ad Boys and Betty Curtains before praising Producer Abby's life choices.

Straightaway Cocktails

TipTop Cocktails

DrinkForth

Smithsonian Magazine article

Episode 742: Iodized Salt

Episode 219: Ham and Cheese

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Today we barely scratch the surface of these slippery, elusive, high maintenance fresh beans. Whether they be harbinger, outcome or omen, we tentatively enjoy these young and tender little shits as we avoid urinary marathons and perfect our peeling technique. We learn history, botany and biology before deciding on our bean orientations and then finally reveal our favorite flavor duets.

The Italian Country Table by Lynn Rossetto Kasper

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Today we present a loose concept and ask: Who likes these things? We take Tootsie to task, start a Rooney convention and refuse to stop bursting into song as we taste nuts, nougat, gummies, mounds and duds. Please, hold your applause and voice memos until the end.

Dire Desires: 9 1/2 Weeks

Molly's Now but Wow - The Big Bath House by Kyo Maclear and Gracey Zhang

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Come on over for some soup! We're hanging verbs and gratinating as we serve a spoonful of broth in a lion's head tureen. Predictably, Molly shares her experience tasting this French soup in France and Matthew recounts tales of spicy onions, clingy cheese and pervasive eggs. Finally, we wonder at the ideal broth to onion ratio, the origins of Mario and taste of making out. Presto!

Serious Eats recipe

Matthew's Now but Wow! - Super Nintendo, by Keza MacDonald

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It's a showdown on Spice Island: Mexican vs Greek Oregano! Listen as we shill for subscribers, endure Mr Etymology, learn latin, botany and geography and declare ourselves Historical Geniuses. We're rocking up the scenery as we discuss these herbs and the memories they evoke before a Nut Stop at Pound Town and a quick sniffing session.

Matthew's Now but Wow - The Road Through Miyama, by Leila Philip

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Get back to earth because we're talking Buffalo Sauce! We're South of North Madre as we learn the brainy and accidental origin stories of this specialized sauce for unbreaded, fried and rubbed chicken. We're visited by George Clooney and Simon and Garfunkel as we talk Mumbo sauce, genius combinations and exploding mayo. Note that Molly is recovering and Matthew failed to thread the needle so give us a break but also call in your criticism.

Episode 285: Chicken Wings LIVE!

Article from Chinese Cooking Demystified

The Best Oven-Fried Chicken Wings

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We leave dreams behind and enter reality today as we tackle Grocery Shopping. With help from Special Guest Alex Mayyasi we chat price comparison, admin nights, coupon clipping and competitive friendship. After proposing illegal schemes and learning the difference between Joan Rivers and Barbara Walters, we open our digital mouths and try to understand the psyche of the store with its loyalty programs, discounts and impulse buys before some truly disturbing Spilled Mail leaves us with spurting centers and orange scabs.

Episode 462: Dream Grocery Store

Alex Mayyasi

• Planet Money: A Guide to Economic Forces that Shape Your Life
• Gastro Obscura
• Gastronomics podcast
• Planet Money Podcast

The Curious Cult of Aldi on Bloomberg

Matthew's Now but Wow! - Even the Good Girls Will Cry by Melissa Auf der Maur

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Well it is definitively Spring, except when its not, so that means we're hyped up slugs fresh off the factory line to taste creme, peeps and 'chocolate'. After some salivation activation we cheese plate candy and declare them to be "Remarkable!" and "Violently Sweet!" before breaking some bunnies. After a very short appearance by Dr Peeper we treat our itchy cheeks the only way we know how.

Peeps Wikipedia page

Reese's New York Times article

Matthew's Now but Wow! - Naomi Hirahara, Hiroshima Boy and Crown City

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We're feeling remote and wonder if we need to schedule a vow renewal before we return to The Great Thai Curry, this time with an expert. Matthew becomes too cool for the show and Molly learns about popular music as we barely avoid jumping the shark by inviting Pailin back to give us the freedom to riff. We learn how a curry paste is like a jam, discover what nuggets to use when and sing the praises of spoons before we embrace our inner Handyman.

Episode 326: Thai Curry 1

Episode 432: Pomona

Hot Thai Kitchen Website

Hot Thai Kitchen 10th anniversary edition

How To Make Any Thai Curry YouTube video

Episode 583: Thai Salads 2 with Pailin Chongchitnant

Episode 479: Fish Sauce with Pailin Chongchitnant

Matthew's Now but Wow! - Maintenance of Everything, Part One, by Stewart Brand

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