Root Vegetables: The Power of the Underground

Are you a root vegetable fan? Kate and Rick are, and go to town discussing just about every root vegetable there is. Understanding their power, nutrition, and flavor is crucial to staying healthy in a tasty world. From the commonly known day players carrots, potatoes, and beets, to standbys waiting to make more of an appearance such as water chestnuts and yuca, YOUR roots will be vibrating. What are the different ways to cook with them? Learn about new ways to prepare them as well as traditional recipes. Also, how much is too much when it comes to these storage containers of calories? Available all year round, their peak season is now. So, let’s get shopping and cooking for fall.

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Hot Sauce Baby!!!: An interview with Wayne Walrath About Chili Peppers

Kate and Rick do a live taste test of one of the world’s most popular condiments: hot sauce! Their guest, software engineer and cooking hobbyist Wayne Walrath, sent Kate and Rick SEVEN homemade hot sauces to taste live on the show. Will they survive with their palates intact? From jalapeño to habanero to cayenne, they discuss the different types of chili peppers, find out what makes a hot sauce hot, and differentiate between heat and flavor. What cools the burn?  Is it easy to make your own hot sauce? Do they need to age or ferment, or can you just throw things in a blender? You’ll find out here. And Rick teaches us one very important lesson about what not to do with hot sauce. Warning: due to the tasting strategies, this episode contains a lot of crunching.

 

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Check out our tasty tasting menu for this episode!

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Hot Topics III: Thanking Rhoda, Tipping Food Delivery Drivers, and Glowing In The Dark

Would you want a chip in your head to control your eating? How do you feel about glow-in-the-dark candy? Wondering what food flavors will find their way into your candy canes this holiday season? These are many of the hot topics Kate and Rick are talking about today. Jose Andres delivers (AGAIN!), Leslie Jones is out (of SNL), and Cardi B is fat shaming (IN A FUNNY WAY SO IT’S GOOD, RIGHT?), and you’ve heard it here first. What product from Popeye’s is driving everyone crazy? How much of your tip gets to your driver when you order from a food deliver app? And what supermarket shopping show is getting a reboot this year? Tune in to find out. Also, thanks Valerie Harper.

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Fermented Food Facts: Nutrition Expert Vicky Shanta Retelny Explains it All

What exactly are fermented foods and why should we be eating them? Rick and Kate have no idea and think they might be gross, but their guest Vicki Shanta Retelny has all the answers everyone needs. What are some common fermented foods? What are the types and processes of fermentation? What are the benefits for health and immunity, and what role do bacteria play in our digestive tract? Vicki Shanta Retelny, RDN, LDN, is a nationally-recognized lifestyle nutrition expert, culinary and media consultant.  She walks Kate and Rick through gut health, the power of kombucha, and why is everyone so hopped up on probiotics.

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Corn: It's A-Maize-ing!

Who knew corn has so many uses outside of food preparation? Kate and Rick are a-maized (see what we did there?) by all that it can do in addition to powering our health. Corn sometimes gets a bad rap for its sugar content, but it turns out it isn't as bad as we thought. Favorite uses of corn from salads to soup to salsas will be covered. As a bonus, Kate finally finds a wonderful substitute for mushrooms! Warning: while this episode is not explicit, it does contain some really terrible corn jokes.

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Instant Pot Part II: Rick Drinks the Kool-Aid

Did you know that the Instant Pot has an alarm that sounds if something is burning? Well Rick didn’t but now he does. After their previous episode Instant Pot Part I, in which Kate tries to convince Rick to use his brand new pot that has been sitting unused on his counter for the better part of a year,  Rick has tried it and has a lot to report. From eggs to black lentils to curry fish, things have been tried and knowledge gained. Also, Kate offers up her Instant Pot meals of lasagna and a frittata, along with a customer service story that will give everyone encouragement and hope when it comes to reporting issues with equipment you purchase. This episode is full of tips, techniques and ideas that just may push you over the edge to purchase one.

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Salt, Fat, Acid, Heat: Simple Keys to Transform Your Cooking

How is it possible that understanding these four elements is pretty much everything we need to know to cook well? Rick and Kate take the lead from Samin Nosrat, author of the New York Times best-selling cookbook and star of the Nefflix series Salt, Fat, Acid, Heat. They break down each component and how they use it (or don’t use it enough) when cooking. With hundreds of choices of salt, how do you make the best choice for a meal? What role does fat play in texture and flavor? Ever wonder exactly why acid is so crucial to a dish? What principles of heat do you need to know and adjust as you cook? How does respecting, appreciating, and understanding simple ingredients transform your cooking? Kate and Rick will help you sort it all out.  

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Your Daily Vitamix: An Interview with Lenny and Shalva Gale

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!

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It's Getting Hot In Herr: Ideas for Fun Summer Foods 

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).

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Under Pressure: The Instant Pot Craze

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.

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What We Are Cooking, Part II: Cast Iron Cooking, The Best Lentils, and More!

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. 

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What We Are Cooking Part I: Scones, Simple Vegetables and More!

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. 

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Notre Dame Is Burning: We Love You France, and Your Food!

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.

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Hot Topics 2: Mayochup, Concussions, and Exploding Slow Cookers

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. 

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Go Beyond The Plate: An Interview with Kappy from the podcast Beyond The Plate.

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.

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Find our more about Kappy and his podcast here!

Getting Schooled: Kate and Rick’s Love/Hate Relationship with Fish

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?

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Cheese, Glorious Cheese: Kate and Rick’s Favorite Food

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!

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Did You See That?!: Rick’s Issues Around Restaurant Food Safety

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.

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Welcome, 2019!: What’s coming up, Christmas meals, and end of days

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.

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I'm Positive It's Not Me: Managing Other People's Energy

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.

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