(S8 E6) Soy - the good, the bad, and the tasty. What is the Harvard School of Public Health saying about this sometimes controversial, and often derided, bean? (Spoiler: it seems like a healthy choice). Do you know the many forms/uses of soy? Also, what are some simple ways you can incorporate it into your meal planning, and when should you avoid it? Also, a lengthy discussion about tofu that had never o’curd to Kate and Rick until now. You may soydom use tofu, but have you considered it as a meat replacement one day a week? Also, a breakdown of what they ate last night: classic kung pao shrimp and pork vindaloo.
How the Body Fights Diets: And Why Rick and Kate Are So Pissed About It
(S8 E5) For this episode, Kate and Rick reach back into the vault of past seasons. Do you know anyone who has NEVER had to diet? Kate and Rick do, and they are pissed about it! Dieting doesn’t work! Did you know that? Well, if not, Rick and Kate are here to break the big news stories. Join them as they share and dissect an article entitled “How Your Body Fights Back When You Diet.” This article makes Kate and Rick so angry they had to issue their first cursing disclaimer! Metabolism, genetics, and neurology all contribute to the body waging fat warfare. That innate resistance, coupled with social stigma, ultimately produces a vicious cycle between weight loss, weight gain, and despair! Oh, they also talk about that annoying concept of will power. If anyone has ever told you “all you have to do is eat like me,” or “just be stronger,” this episode is for you. And if you have ever told anyone that, or even thought it in a well-meaning way, this episode is DEFINITELY for you.
Working with a recipe: 5 tips
(S8 E4) Working from a recipe is something everyone does. What are the best ways to work with a recipe? Kate and Rick have 5 tips that will help you take your recipe following to a new level. When to sub and when to sub? Did you know that everyone has a personal herb and spice profile and how do you cook to yours? Should you trust the amount of time a recipe says? Stay tuned for Kate and Rick’s thoughts. Also, on the menu for discussion this episode is a noodle soup and a intricate vegetarian chili.
Homemade Pizza Time: Freshness, Choices, and Tips
(S8 E3) Making your own pizza can help you stay healthy in a tasty world. Kate and Rick talk you through the layers of consideration of how to compose your own pizza. Learning to make pizza at home not only saves money but allows you to control the flavor and those pesky calories. Should you make your own dough, and if so, should you use a pizza stone or not? Or will you buy fresh dough, or get something pre-baked? Rick and Kate also dish about possibilities for both classic and creative sauces and toppings. Also, up for discussion in the What I Ate Section are a great middle eastern meal from a Chicago restaurant and a homemade kung pao stir fry.
Food Trends for 2023: Buckwheat, Added fees, and Hibiscus
(S8 E2) Listening to the food trend experts gives Kate and Rick a lot to be excited about in 2023, and they are here to summarize and share their findings. Are you ready to hear about the most exciting (and odd) trends coming to a supermarket or restaurant near you? From restaurants that give you a dinner party vibe, to sesame, to the next evolution of croissants, you should buckle up (or should we say loosen your belt?). There's something fishy going on, and also something faux-fishy. Up for discussion in the What I Ate section is a kelp burger, and a delicious pork stew with a special type of chilies you have to hear about.
Chocolate: Good or bad? And Do We Care?
(S8 E1) 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.
(S7 E22) Visiting a Friend: Bourbon, Cheese, and Pasta
Kate and Rick come together in person for a bourbon and cheese tasting, and a pasta making session with two friends of the podcast. What makes a good bourbon? How do you create a well-rounded cheese plate? They both have some suggestions and tips to make your job easier. Also up for discussion are two dishes the preparer was not happy about, and a meal salvaged by an impromptu sauce.
Cutting carbs: Not all or nothing
(S7 E21) It’s that time of the year! Not the holidays, but time to review the role carbohydrates play in our diet. Kate and Rick discuss this important nutrient, and explain why being conscious of its intake can lead to a healthier lifestyle and long-term wellbeing. They review what exactly carbs are and where they lurk, differentiate the "good" carbs from the "bad" carbs, and most importantly, offer tips and techniques for how to reduce and replace them. Also, net carbs are all the rage now-a-days, so it’s time to get clear on what they are and how to calculate them. Two great recipes make it to the podcast this episode: a broccoli cheese soup and tarator soup - and yes, you will have to tune in to find out what that is.
The Mediterranean Diet: Why It's Considered the Best
(S7 E20) The Mediterranean “diet” has long been considered one of the best ways to eat and stay healthy in a tasty world. You might be surprised to find it also includes a deep connection to the food, land, and people preparing and enjoying it. Kate and Rick talk in detail about what it includes, and why it shapes up to be a delightfully healthy way of eating. This episode's What I Ate section also includes a kaeng liang curry and a crispy marinated tofu dish.
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Noodling around: From Asia to Italy and beyond
(S7 E19) Kate and Rick discuss one of the great comfort foods of all time: noodles. Do you know how many different varieties of Asian noodles there are? Well neither do they, because there are so many! From Asia to Italy, from Shirataki to zoodles, Rick and Kate give you the lay of noodle land. They discuss favorite uses and recipes, the healthiest and least expensive options, and a bit of noodle history. Also up for discussion are a fabulous brunch and a smoked mushroom sandwich.
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Cooking On A Budget: Bulk, sales, and thoughtfulness
(S7 E18) Kate and Rick are on the hunt for ideas and techniques for those who are feeling the pinch in grocery stores, which is most of us! They have tons of tips, tricks, and suggestions for a more budget-friendly shopping experience. Why are prices higher than normal, and what can you do about it? Should you be buying prepared foods? What luxuries items can you replace with items that still make you feel special? Find out the most affordable items to purchase and which ones you may want to leave off your shopping list for the time being. Also on the table this week is a kale and tuna salad, and a yellow tomato sauce.
Flash The Pan: Smuggled McMuffins, chocolate shortage, and weird new flavors
(S7 E17) Kate and Rick have lots of breaking news in this episode of Flash in the Pan. From a Halloween candy shortage by one of your favorite vendors, to Top Chef, to food smuggling, the hottest and craziest food news items are coming your way. What does Hulu’s new show The Bear have to do with food? Exactly how close will famed English chef Gordon Ramsey and Rick get in the coming months? They also tackle the latest Tik Tok food sensation and why you may want to buy olive oil sooner rather than later! In the What I Ate section, a tasty quinoa bake and a cauli-cheese - that’s right, a cauli-cheese and you’ll have to tune in to find out what that is.
World cuisine flavor profiles: How to stock your pantry
(7 E16) Kate and Rick are breaking down the basic flavors, spices, aromatics, and seasonings that build some of your favorite cuisines. With few pantry items you can pivot toward Mexican, Indian, Italian, Thai, or Chinese flavors. When you are strapped for time, having these items in your pantry (and your brain) can spice up your meal prep. You may be surprised by the cross-over items from multiple cuisine that can lead to a sassy and streamlined pantry. Also, up for discussion is an Impossible meat baked ziti and a Mexican meatloaf.
Food Quiz: Test your knowledge
(S7 E15) One of the most entertaining segments on the You Won’t Believe What I Ate Last Night podcast gets a full episode treatment. Rick quizzes Kate with, well, a quiz, filled with quizzical questions. Producer Janice has pulled herself away from the bar to create questions on subjects ranging from food trucks to eating in space to the roots of the Food and Drug Administration. Also on their plates this episode is a surprising meal at the 2022 James Beard Foundation award winner for best restaurant in the country, and a special restaurant in the Catskills with only one table.
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I scream, you scream: Let's talk frozen treats
(S7 E14) Do you know what the healthiest frozen treats are? How about the difference between gelato, ice cream, and custard? Rick and Kate discuss their favorite recipes for delights ranging from decadent custard ice cream to frozen yogurt and fruit pops. Don't have an ice cream machine? No problem, you'll be inspired by their recipe ideas to make no-churn ice cream. Also up for discussion are a vegetable hash and homemade savory tart.
All Paired Up: Matching food with wine and liquor
(S7 E10) Kate and Rick break down the basics of wine and food parings in a way that is accessible and fun. Paring the right drink with the right food allows you to enhance your eating experience as well as the overall impact on your senses. What are the types of pairings? Which tastes are important? What is the science behind pairings? Rick and Kate have it covered! Pairings involve some subjectivity along with specific guidelines, so learn a few tips on the easiest way to begin refining your parings. What should you pair with your spicy dishes? What wine goes best with a simple salad? Also, find out about some unique pairings such as vodka martinis with tacos, blanco tequila with green leaf salads, and champagne with Thai food! In the What I Ate section, you’ll hear about a tasty butternut squash, leek, and fennel soup along with a homemade version of pad see ew.
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Fruits of our labor: All about the sweetest produce
Did you eat your fresh fruits as kid? Do you now? Kate and Rick talk about the health pros and cons of fruit, the role it played in their diet when they were younger and also as adults, and how they love to use it. How do we determine which fruits are good for us and which aren't? What fruits make the "dirty dozen” and "clean fifteen" pesticide lists for 2022? Also, what’s the skinny on that pesky glycemic issue? Not to worry, they have it covered. YWBWIA’s producer Janice stumbles in over some liquor bottles to deliver a quiz for Kate. Also up for discussion in the What I Ate section is a slaw and a tasty stir fry.
Menopause and Food: Kate and Rick interview Dr. Anna Cabeca, The Girlfriend Doctor
“The Girlfriend Doctor” and author of the new book MenuPause is in the house to chat about menopause, perimenopause, and the role that food plays in the process. Rick and Kate interview Dr. Anna Cabeca, a triple board-certified OB-GYN with a specialty in hormones in relation to women’s health. (Listen up men, and father of future men, don’t click away! There is advice about ways to support the women in your life whether it's your wife, mother, sister, or podcast partner). Dr. Cabeca provides insight into how food affects women’s hormones, and some things you can start doing today that will affect your health. How much should you eat? When should you eat? What foods help or hinder your body during this time? Advisory: this podcast may change your whole relationship to drinking water. Menopause needs a rebrand and Dr. Anna Cabeca is on a mission to do just that. Also, up for discussion in the What I Ate section is homemade kung pao chicken and fried shrimp.
Flash In The Pan: Shrinkflation, rebranding cup noodles, and a new marshmallow drink
(S7 E7) Kate and Rick bring you the breaking food news and trends you will want to keep your eyes on. What exactly is shrinkflation and what do you need to be on the lookout for? What shenanigans is Chipotle up to with your chips? And a new flavor of vodka is about to hit the market that seems very fishy. Also, hear what an Italian bakery is doing to support refugees from Ukraine, and the latest study on the health benefits of coffee. Also up for discussion is a quinoa pizza crust and a pork chop recipe from Nigella Lawson.
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Peanut Butter: Uses beyond eating it by the spoonful
Just admit it – there is nothing that a scoop of peanut butter straight from the jar to your mouth can’t solve! Kate and Rick know this, as they have tested this theory numerous times. Whether it’s slathered on a piece of bread or dropped into an Asian curry, there is no contesting the power of the butter from the nut. They have their favorite ways to use peanut butter along with a fascinating list of fun facts about peanuts. Also, how do peanuts grow? What is your preferred brand? Are you the all-natural type, or do you prefer the kind with sugar? How about the dehydrated "healthy" version? Rick and Kate discuss them all. Also coming your way is a chat about a tasty crab broth, and a review of the new KFC Beyond Chicken nuggets.