I'm Molly.

And I'm Matthew.

And this is spilled milk, the show where we cook something delicious, eat it all, and you can't have any.

And today we're talking about iodized salt.

That's right. This episode was suggested by me.

Yes. Host Molly, why did you request iodized salt?

Well, for one thing...

Was it because we were desperate for a topic, any topic? That's right. But also, I feel like I, the reason why salt is iodized is one of those things I sort of knew, but didn't really know. I don't really know the history of it. And like, also, like, I like an underdog. And I feel like in the, in the kitchens of serious cooks like us, we never get this Morton iodized salt canister because, like, we've been told real cooks use kosher salt.

I know.

And I came away from this.

Spoiler alert.

Yeah.

I volunteered to research this episode, and I will just say that I was researching it on a Sunday afternoon, and it took me so long to research it that I started in full on daylight and ended at like dark.

Wow.

I felt truly hopeless at a certain point that I would be able to bring it all together.

That's amazing.

It's like the Korean grocery store near us is called M to M,

and it stands for morning to midnight,

and they have a sign in the window that, like,

it's a real, like, graphic design is my passion,

like we did this on Canva kind of sign that says,

you'll think about us morning till midnight. I quote this all the time. But you research iodized salt from morning to midnight.

...