Rick and Kate interview the founders of the popular blog Life Is No Yoke about smoothies, salads, vegan queso, and tons of other ways to use that expensive machine sitting on your counter. Did you know you can chop salad in the Vitamix?! Even if you don’t own a Vitamix, they teach you how you can use a regular blender to power your health. How about cashews and red pepper turning into something cheesy? Shalva and Lenny share their story about making the choice to pursue a life they love. And it shows up in the form of a high-end blender!
Summer is here! The time of the year most associated with fresher fruit, vegetables, grilling, and being outdoors. Kate and Rick share the foods they are most looking forward to consuming this summer. Flavored water, various salads, and fresh fruit are all on the menu. Kate offers up her famous grilled salad, and Rick shares his most recent veggie burger endeavor. Wondering exactly how much meat are Americans expected to consume this summer? And yes, Rick and Kate have the most recent statistics on grilling accidents and reminders that will keep you from burning down your entire home (really, it’s a thing).
What exactly is an Instant Pot and how does it work? Why should you care? Join Rick and Kate as they discuss the product that has swept the nation. More than 1.5 million people follow Instant Pot’s official Facebook page, and over 5.5 million sing the praises of this phenomenon on various Instant Pot-related pages. From eggs to meat, grains to legumes, this is a go-to product for quicker and more flavorful meals. Kate's cooking has been transformed by always having homemade stock and bone broth in her freezer. Is it worth it for vegetarians? Pescatarians? How does it affect texture? Is is really "simple and easy" to use? Even New York congresswoman Alexandria Ocasio-Cortez has started having Instagram Live conversations about politics with her 780,000 followers over an Instant Pot, so its star is not dimming any time soon.
Kate and Rick continue their discussion of the exciting things they have been cooking lately and how important it is to love what you cook and cook what you love. From a giant skillet cookie to a smoked manhattan cocktail to sausage and greens, Rick and Kate share tasty meal inspirations, fun tips, and hacks. You can also learn about Kate's ongoing battle with her cast iron pans, and why soy sauce is the hidden gem in your pantry.
Kate and Rick discuss the exciting things they have been cooking lately and how important it is to love cooking what you are cooking. Ever worked with a nut bag? Well Kate has and has opinions. Ever put vermouth in your soup? Well Rick has and it has changed him forever. Also, coming back to the tastiness of smoothies, really upping the flavor of your quinoa and faro, and the lies about caramelized onions. And, find out the cooking smells lingering in Kate’s apartment and how she is dealing with them.
The iconic Notre Dame Cathedral is currently consumed by fire, so Rick and Kate call an emergency session to discuss what the Cathedral means to them, and the French food that inspires them. From a crèpe stand in front of Notre Dame to classic dishes including coq au vin, seafood bouillabaisse, and bread & cheese, they chat about the great food from one of their favorite cities. Join them to send your love to Paris.
Rick and Kate are HOT! Hot, hot, hot about several issues. There is something suspicious about Rob Lowe’s new role that Kate and Rick are trying to get to the bottom of. There is more bad news out of Utah, and it involves a tip you may not have known about your slow cooker. Also, if you didn’t think Rick and Kate could have a prolonged, in depth, overly-specific discussion about dipping sauces, well buckle up! They have the scoop on THE chocolate bunny you will want to have in your basket this Easter. Also, they break down the Hollywood assertion that overweight women need to suffer traumatic physical injuries to realize their inner beauty.
Kate and Rick interview Andrew “Kappy” Kaplan, the host and executive producer of one of the newest and hottest podcasts in the culinary world. On Beyond The Plate, Kappy sits down with the world’s culinary elite to explore their journey into the industry and the social impact they have made in their community. All the chefs you’ve heard Rick and Kate obsess over, well, Kappy gets to interview all of them. DO YOU HEAR? ALL OF THEM! Kappy talks about his early days working with some of your favorite celebrity chefs, and his journey into the food world long before anyone heard of the Food Network. Find out how a guy who has access to some of the best chefs and food in the world stays healthy. Can you guess what five things are always on his shopping list? And how do you go beyond the plate in your own life and make the world a better place. Kappy currently serves as the VP of Culinary Operations for the Rachael Ray brand. He is the Co-Founder and Director of Rachael Ray’s cooking and kids charity, Yum-o! In addition to being a professionally trained chef having earned a culinary degree from the Culinary Institute of America (CIA), Kappy served as a project manager for the South Beach Wine and Food Festival, overseeing the headline events including Kidz Kitchen and Burger Bash.
There is definitely nothing fishy going on in this episode. If you like fish, don’t like fish, or somewhat enjoy fish, this episode has something for you. Kate and Rick talk about why fish can be an important and healthy addition to your diet, and why fish are amazing animals. Rick and Kate each share a story from their childhood that forever changed their relationship to this important protein. Did you know your lipstick might contain fish? Did you know that some fish can changes sexes? They include lots of these fun facts (and some not-so-fun facts) in their extended Did You Know section. Kate visits with a friend who is raising tilapia, and both Rick and Kate take you to the world famous Pike Street Fish Market in Seattle for their famous tossing of the fish. And really, what does "fresh" mean nowadays?
Why is cheese so good and why do people love it? Hopefully Kate and Rick can provide some insight into the phenomenon of cheese, glorious cheese. To be honest, they are very excited about this topic and will definitely appear partisan. How does cheese satisfy a primal need within us? What role does cheese play in the survival of the species? Ever heard of Cheese.com? Well, Kate and Rick will introduce you to it and how it will be answer to all your dreams and fantasies. They also take you on a site visit to Beecher’s Cheese, located at the the historic Pike Street Market in Seattle, Washington. Also, do you know what animals people milk for cheese? Well buckle up people! Go get a glass of wine and your favorite cheese - a lot is coming at you in this episode!
Do you think about the hygiene practices of servers in restaurants? No? Well, Rick spends an inordinate amount of time concerning himself with this issue and he has lots of questions. Should a server be chewing as they exit the kitchen? When should hand washing happen? Exactly how much face touching is appropriate? Kate opens up her counseling couch to help Rick figure it out. Also, Skyler Schrempp, who joined in on a previous episode about restaurant etiquette, weighs in with her behind-the-scenes opinions. They also cover exactly how many chemicals are in a fast food shake, what’s on your fast food salad, and some fascinating info about the cleanliness of spices.
The fourth (!) season of You Won’t Believe What I Ate Last Night begins with Kate and Rick offering a preview of what’s coming up this year, a discussion about their (very different) Christmas meals, Marianne Williamson, Nostradamus, and more. As part of their ongoing restaurant review series, they visit Bobby Flay’s Mediterranean-inspired Gato in New York.
What do you do when other people’s energy invades your space? How do you protect your own vibe? Have you cultivated the habit of negative or positive thinking? In this episode Kate and Rick talk about specific ways that other people’s energy can affect you. They cover how to protect your own energy, and how to manage the energy you receive from other people including the annoying woman behind you in line at the bank. They end with a simple exercise to protect your personal space as you go through the world.
What's so bad about fast food anyway? How much is too much? Is any amount okay? In this episode Kate and Rick talk to Lifestyle Nutritionist and author Vicki Shanta Retelny about fast food and how to indulge in it mindfully (if you choose to). Vicki offers great advice about quality calories vs. empty calories, maintaining flexibility in your eating habits, and the ripple effect of how what you eat affects the people in your life.
Have you seen Melissa McCarthy in her new movie Can You Ever Forgive Me? Well, Rick and Kate have, and they have opinions on the presence of large women in films. What was Rebel Wilson really thinking when she made a plus-size blunder on Twitter promoting her film Isn’t it Romantic? What role can we all take in feeding those less fortunate? Wanna know what they claim is "the new kale", the next hot dish at KFC, and why millennials are upset about one of NBC’s most popular sitcoms? Rick and Kate have it all covered. Our first Hot Topics, people!
We all know how essential water is for our health. Do you drink enough? How much water should you be consuming daily? Kate and Rick chat about the importance of this amazing fluid and how it is crucial to our health, weight, and digestion. Do you prefer hot or cold water, and is there a benefit to one? Also, they discuss the energetic and spiritual properties of water, and how they might apply to managing the journey with eating well.
If you dine out this is your episode! What are the things you do and don’t do that help your server? Are you a dirty plate stacker? How long do you take to order while your server is standing patiently waiting? Kate and Rick have the answers for you. Their guest Skyler Schrempp has been in the restaurant industry for over 15 years and offers many great insights from the point of view of your server. They also cover tipping: go high? go low? before tax? after tax? Also, why you should be comfortable sending your meal back if you’re dissatisfied. Think that splitting that bill with 6 different credit cards is simple and easy? You may want to rethink that. And do you know the one very important issue any parent who brings their child to a restaurant should be concerned about?
Why should we be eating chocolate—ASIDE FROM THE OBVIOUS? With Halloween fast approaching, Kate and Rick discuss the health benefits of this ancient, dark nectar, from its historical beginnings in current day Central America to its popularity during Halloween and other American holidays. They also discuss the largest chocolate bunny ever made and how many cups the great Montezuma reportedly drank every day. Do you know who invented the chocolate chip cookie and how much the original recipe was sold for? How many pieces of candy a standard pillow case can hold? You are going to want to know this for your trick-or-treaters! Also, do you know how chocolate almost killed Winston Churchill? Hint: It is NOT how you think.
What will you be eating in the coming year? Cauliflower ice cream? Canned fished salad? Moringa? What’s moringa, you ask? Kate and Rick have the answer to that question along with the experts' predictions for food trends in 2019. From the rise of vinegar drinks to the staying power of quinoa to the science of Ayurveda, Rick and Kate cover what seems interesting, and more importantly, what seems suspicious. Also, find out what’s trending for Kate in the future, and how Rick feels about how his eating habits have been trending for the last several years.
Rick and Kate get to the bottom of the age-old question: Is coffee good for you or bad for you? Do you consume one of the estimated 4 million cups of coffee per day in the US? How much coffee is too much? Come find out as Rick and Kate sip coffee. Sure, coffee can get you going in the morning and drain your wallet, but it can also provide much needed health benefits while helping to decrease the risk of many common diseases. And just when you think coffee can’t get any fancier, it does! On a recent trip to Seattle, Kate and Rick visit a Starbucks Reserve - the coffee giant’s latest expansion of its premium brand - for a tasting. One of them really likes coffee and the other doesn’t (hint: his name rhymes with sick, which is what the coffee tasting made him). They introduce you to a few of Starbucks’ coffee flights and brewing methods such as pour overs, clover pressing, and nitrogen infusion. Also, find out how coffee can help your breath, and how to take a "coffee nap".