(S7 E5) Kate and Rick HATE wasting food! They really, really, hate it. Then a long-time listener requested an episode about leftover management and freezing tips, so voilà! Ask and you shall receive, people! Preventing food waste starts from the minute you enter the grocery store, and Rick and Kate guide you through the shopping experience, then to bringing your groceries home and storing them for best results, and they bring it home with how to store (and freeze) all the fabulous food you worked so hard to create, as well as the leftover ingredient odds and ends. Also, up for discussion is an amazing corn and poblano lasagna, inspired by a recipe by from Marcela Valladolid, formerly of the The Food Network.
Indian Fare: Flavors, Recipes, and Tips
(S7 E4) Indian food is everywhere! You can find it in every corner of the world as well as your hometown. One of Rick and Kate’s favorite ways to stay healthy, they are very excited to break down the flavors and terminology of this flavorful and nourishing cuisine. If you are a novice at Indian cooking, you’re covered. A pro? Some new tips await you. You’ll find out what spices you need, what all these Indian food and cooking terms mean, and you’ll get great suggestions for recipes and blogs to guide you. Also, sit back and listen to a discussion of a delicious golden beet soup and a classic beans and greens dish.
2022 Trends: Lab Grown Meat and Reducetarianism???
(S7 E3) Kate and Rick have combed through dozens of trend reports, interviews with company executives, and global market research articles to being you the most exciting (and odd) food trends expected in 2022. Will you be a reducetarian? How will nostalgia and kindness fill the eating landscape? And exactly what role will kelp play? Decreased freedom to travel abroad will apparently play a big part in our food choices, and edible dinnerware might appear at your table. Oh, and there is also that meat-being-grown-from-cells-in-a-lab trend. Also up for discussion in their What I Ate section: a broccoli and spinach soup and shepherd’s pie.
What We Ate Over the Holidays: Tasty and Healthy (mostly)
(S7 EP2) Welcome to the new year, and to SEASON SEVEN of You Won’t Believe What I Ate Last Night! This is Kate and Rick's podcast about how to stay healthy in a tasty world. They start season 7 by chatting about the tasty food made, bought, and consumed over the holiday season. Sugar alert: it begins with a bunch of tasty homemade tasty ice cream suggestions. Vegetable broth cooked two different ways, an outrageous steak and mashed potato recipe, and nostalgic homemade gravy are among the many delicious, mouthwatering dishes you will hear about. Also up for discussion in their What I Ate section is a flavorful sandwich, and an almost-homemade pasta dish.
Smoky, Salty, and Delicious: All About Bacon
(S7 EP1) Rick and Kate are talking about, salivating over, and worshiping one of the world’s most popular food items. Bacon! Do you know when the first pigs arrived on US shores? The difference between English bacon and American bacon? And, have you really ever grasped what is on Wendy’s Baconator? Janice, the producer of the podcast, drops in with a quiz for Kate, and Rick has lots of information from the 2019 Bacon Report (that’s a real thing). They offer the health benefits of bacon (there are a few) and dish on the importance of bacon flavor in recipes. And you will not believe some of the bacon-themed products out there.
Flash in the Pan: Tasty Morsels of Food Related News
What’s hot and what’s not? Kate and Rick have the latest in food-related tidbits to keep you on top of the news. Wendy’s is giving a makeover to their top menu item, and Nando’s Peri-Peri is going through some challenges abroad. Rick and Kate know you have been waiting for the follow-up on the Subway tuna salad scandal, and they have it for you. Your favorite flavored Pop-Tart is being dragged into a lawsuit, a robot may be delivering your next pizza order, and the Girl Scouts are branching out. Also on the menu for discussion is broccoli cheese soup and an Instant Pot lasagna.
Souped Up: Rick and Kate dish about their faves
(S6 EP21)Fall soup season is under way and Kate and Rick are soupy-excited to settle in to this cozy time of year which requires blankets, candles, and these fabulous ideas for warm and tasty soups. From tried and true favorites to new hopefuls they are excited to test this soup season, lots of ideas are headed your way. Are there really any health benefits of soup? Is there a difference between broth and stock? And amazing broth options to keep on hand for a satisfying, quick meal. Also on the menu, Kate talks about breaking down a meat product that did not go as smoothly as the cooking shows may have led her to believe.
Going Big with Microgreens: An interview with Natalie Paterson
Microgreens are teeny, leafy greens that pack a big nutritional punch. Since they first appeared in restaurants on the West coast in 1990, they have had a reputation of being a fancy garnish on a small entree at an upscale restaurant. But no more. Today there are over 25 different varieties of microgreens waiting to flavor up your meals. Arugula! Broccoli! Watercress! Kale! Kate and Rick talk to Natalie Paterson, co-founder of ingarden, about the power of microgreens, why you should be including them in your diet, and how simple they can be to grow right on your kitchen counter. Did you know microgreens can be grown indoors without soil? They are a great nutrition-bossting finishing touch to a salad, sandwich, grain bowl, avocado toast, eggs, or any dish you make. Also, an outdoor dinner and fresh pasta with a yummy sauce are up for discussion.
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Pumpkin Spice: Here, There, Everywhere
Rick and Kate heard a rumor that it’s that time of the year already -- pumpkin spice time! What is it about this wildly popular flavor mixture that finds its way into every facet of our food lives during the autumnal season? What’s in it? Where did it come from? And is anyone to blame for the mass marketing of this spice?! YWBWIALN’s producer Janice stops by with a quiz for Kate. Also up for discussion is a tasty meal inspired by a trip to the farmer’s market, and a broccoli dish that sounds better than it is (sad trombone).
Put an Egg on it: versatile and flavorful
Why are eggs so wonderful? Come find out as Rick and Kate talk about one of their favorite foods. From their versatility to their health benefits, they are an amazing resource. Since perhaps the dawn of time, eggs have been a valuable food source that have sustained us while providing tons of flavor. How do you shop for them? How do you store them? How do you use them? Kate and Rick have the answers. Also, Kate works with leftovers to create a delightful meal, and Rick makes a tasty cauliflower gratin toast based on a recipe by Ina Garten.
Cast Iron: Strong, Popular, Worth It?
Cast iron is wildly popular and versatile, but how do you season it, maintain it, clean it, and prevent it from rusting? These are the many questions facing Rick and Kate as they talk about this cooking staple. It retains heat wonderfully, and is another way to create flavor, but is it worth the effort? Sure, the first known use of cast iron cookware dates back to the Han Dynasty in China, around 220 A.D., but it has managed to hold up next to modern cookware, including Kate’s favorite: enameled cast iron. Also, get ready for the best pizza ever! Inspired by a recipe from America’ s Test Kitchen, Kate and Rick make an amazing cast iron pan pizza. Also on the table for discussion this week is a quinoa cooked with salsa verde and pork stock, and a broccoli dish based on a classic recipe by Alice Waters, owner of the famed Chez Panisse in Berkley, Ca. and mother of the farm to table movement.
Gaido’s World Famous Pecan Pie: A Taste of Galveston with Ana Ortiz-Monasterio Draa
Get ready for a review of perhaps the tastiest pecan pie ever. Kate and Rick are joined by actor Ana Ortiz-Monasterio Draa, a certified Galveston, Texas Tourism Ambassador who brought us the world famous Gaido’s pecan pie to taste. Pecan pie may reign supreme on your table during the holiday season, but this version of the American-born dessert gives us a strong reason to break from tradition and enjoy immediately. This pie comes from Galveston, an island city off the Gulf Coast of Texas. Come set a spell and learn about the food and art scene in Galveston, as well as a little history. Also in this episode, Rick and Kate discuss their homemade versions of the classic Thai dish, panang curry.
Find our more about about Ana Ortiz-Monasterio Draa here..
Flash In The Pan: Hot Topics Renamed
Hot Topics is back and under a new moniker. "Flash in the Pan" now covers all the funny, fascinating, and wonderfully bizarre food news and trends Kate and Rick love. In this episode, find out a way office workers in France are now able to dine that won't get them arrested, and an interesting hack for your unripe avocado. Do you know that 3D printed food is now a thing? Yes, you heard that right. 3D printed food. And, how far would you go for free burgers for year? Also, a tasty pasta and a southern Indian dish were prepared and up for discussion.
Dip-Tastic: Creamy, veggie, beany, fishy
Kate and Rick's favorite dips are on the table, and boy is this table bountiful! Discussing dips that range from beans to seafood to cheese to veggies, they have a lot of flavors on the mind. Dips can make excellent spreads, snacks, meals, or party fare. Rick and Kate have assembled a long list of easy-to-make dips with wonderfully varied flavor profiles, ranging from light and healthy to decadent and filling. Also, store bought suggestions from a grocery store chain, and examples of a few processed dips that they call "intestinal blockers." An unexpectedly pleasurable egg salad and a variety of Mediterranean appetizers are also up for discussion this episode.
Healthy(er) Comfort Foods: Delicious Compromise
When you seek comfort foods, it’s hard to eat healthy and clean 100% of the time. Also, eating foods you crave that may be considered unhealthy isn’t sustainable either. So, how do we find the sweet spot in between? It’s time to think about healthy(er) comfort foods. In this episode, Kate and Rick share some options that can bring you comfort, keep it healthier, and land in between these two options. What can cauliflower replace? What is the role of starches and cheese? How do we rethink casseroles so they remain satisfying with less richness? How about making your smoothie thick and cold so it reminds you of a milkshake? Find out what product Trader Joe’s offers that is low calorie, healthy, and lands squarely in the comfort food area. Also up for discussion this week is a Punjabi kidney bean dish and a tasty veggie hash.
Pizza Pizzaz: It's a Toss Up
Do you like it thin? Thick? Or stuffed? One of the most popular foods, delivered to the American menu by immigrants, makes it to the podcast this episode. Kate and Rick definitely have their opinions on what makes a great pizza. Discover the meaning behind the name for one of the most popular pizzas on menus everywhere, and what Detroit-style pizza actually is. From a homemade cast iron pizza to healthier crust options, along with tasty topping combinations, Rick and Kate dish deeply on one of their favorite subjects. A well-executed stir fry and a red lentil and swiss chard soup also make it to the discussion table this week.
Taco Time: Containers, Fillings, Toppings
Americans eat 4.5 billion tacos every year, they are great for breakfast, lunch or dinner, and show up on bar menus and fine dining restaurants. One of the most popular handheld street foods gets a breakdown and build up from Rick and Kate. The deceptively simple food can be more complex than you might imagine. To help you live your best taco life, Kate and Rick cover fillings, toppings, and the combinations that can help lead to tastier and healthier habits. Meat? Check. Veggies? Check. Seafood? Check. Insects... well you'll have to tune in to find out. Where did this UNESCO-designated cultural treasure get its beginnings and how did it find its way to American menus? Also up for discussion this week is a tasty cauliflower and turmeric soup, and a spin on a classic sandwich with lots of flavor and architecture tips.
Let's Go Out: Dining Al Fresco
Ahhh…the great outdoors! Summer is here and it brings to mind hiking, biking, walking and…eating outside! Along with the easing of COVID-19 restrictions, it also means there is no better time to think about meeting your friends in the fresh air of summer. What dishes are the best to prepare (or buy) to make your outdoor dining experience memorable? Fancy picnics may have originated so hunting parties could get a protein boost before battling the animals of the estate, but no animals were hurt in the recording of this episode. So, whether you will be dining outdoors at restaurants, or the wilds of someone’s yard, Rick and Kate have tips and techniques to keep you safe and satiated. Also, a chicken chili and a pea and wasabi dip are on the menu for discussion this week.
Burger Bash: Meat, Fish, and Veggie Style
It's summer and that means one thing! Burger time! (Okay, who are we kidding, we know these are a year-round treat). Kate and Rick talk you through some great ideas for making yourself some homemade burgers. Whether you are a carnivore, vegetarian, or pescatarian they have tips and ideas that will make your burgers special. What spices work best with a protein or vegetable? What binder is the best glue to hold your veggie burgers together? How do you make a turkey or chicken burger tasty and juicy? Also, what could Genghis Khan possibly have to do with Kate and Rick’s burger bash? Tune in for a discussion of all that, plus a tasty wheat berry salad and a smoothie for dinner.
Dressing Up: Kate and Rick Dish About Salads
Summer is approaching and the call of salad grows stronger. What are the ingredients you really love that will encourage you to eat more greens? A good seasoning? A tasty vinaigrette? Rick and Kate have some suggestions that will help jumpstart, or deepen, your salad habit.The definition of salad has changed over the years, so staying clear on what a healthy salad is remains important. Bonus tips about how to avoid hidden calories while maintaining a great flavor profile. Also up for discussion on this episode is a tasty roasted pepper sauce, and a very “fine” salad.