Forked Up: A Thug Kitchen Podcast

This week, Matt and Michelle rant about the trash train, hellish headlines and the end of buffets.

This week, Matt and Michelle explore covid go-karts, peepless holidays and the science of tomato soup and grilled cheese sandwiches.

This week, Matt and Michelle explore cremation croissants, the evolution of pasta salad and asteroid defense options.

This week, Michelle and Matt explore soup warfare, lemonade inoculation and the great heist of deez nuts. 

This week, Michelle and Matt explore adding plastic to the food pyramid, finger lickin’ outlaws and settle the pineapple pizza debate.

This week, Matt and Michelle explore consensual pardons, eating ocean bugs and racist ice cream trucks.

This week, Michelle and Matt explore xenophobic bread, age appropriate candy, champagne struggles and fighting climate change with piss. 

This week, Matt and Michelle muse on loss, the reprecussions of missing critical dick appointments and the miracle melon that’s saved millions of lives.

This week, Matt and Michelle explore the smear campaign against brown sugar, Randonautica crime scenes and the future of printing meat.

This week, Matt and Michelle chat wet t-shirt contests, compost commies and tortilla racism.

This week, Matt and Michelle explore the rise of nachos, meat in retreat and billion dollar deliveries.

This week, Michelle and Matt rant about the evolution of knives, trench coat capers and yellow jacket potato salads. 

This week, Matt and Michelle rant about candy cigarettes, the history of tahini and electing a Mayor of Flavortown.

This week, Matt and Michelle chat medieval milk, Covid corn dogs and the end of Thug Kitchen. 

This week, Matt and Michelle discuss vanilla, how the USDA checked out and dating during COVID. 

This week, Matt and Michelle talk about police brutality, racial injustice and why these are problems white people need to fix. Black Lives Matter Act Blue NAACP

This week, Matt and Michelle rant about pixel protests, rose water pies and getting divorced at Buffalo Wild Wings.

This week, Matt walks you through the creation of TK’s Swiss Chard & Tomato Linguine with Balsamic Glazed Chickpeas   Recipe and photo at http://thugkitchen.com

This week, Matt and Michelle rant about dining with sex dolls, the patent behind Popsicles and how dumpster diving will improve your food photography.

This week, Michelle and Matt chat sidewalk chalk conspiracies, wartime gardens, essential sausage and luxury honey.