Ghent Treatied Us Well: Fresh Pasta, Gorgeous Architecture, Dogs in Bars

It’s here! The final installment of Kate and Rick’s trip to Belgium, this time covering their food adventures in Ghent. Ghent, a city and a municipality in the Flemish Region of north-west Belgium, is one of Belgium's oldest cites but remains big and hip enough to offer a vibrant food and bar scene. From the main square (Rick and Kate love a good town square), to amazing fresh pasta, to dogs in a bar, sit back and enjoy hearing about all that Ghent has to offer (that can be crammed into a single day, anyway). Also, do you know what happens to your taste buds and food when you are flying at 30,000 feet? Well Kate and Rick have the shocking answer!

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2020 Trends: Glitter, Sherry and Good Customer Service

Get ready for the trends everyone is saying will take over your plate in 2020. From a true sparkling wine to meat blends, 2020 apparently has a lot in store. Everyone has a list Kate and Rick have sorted through all of them and bring you what’s going to be hot. One type of fortified wine is jumping to the top of the list and you’ll find out what hyper-regional means. Have you ever dined in the dark? How many people can you really be expected to share your food with? And exactly how many cuisines can you expect to eat in one restaurant? Looks like we’re going to find out. Also, how did 2019 trend predictions turn out? Kate and Rick have that also. And in their new "Try This!" segment, they share their latest umami-rich find.

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In Bruges: Kate and Rick liked it better than Colin Farrell did

In the second installment of their trip to Belgium, Kate and Rick eat, drink, and cheese their way through Bruges. Their travels involve a visit to the Frites Museum (which did have the world’s best frites), and a stop at the Chocolate Museum. What more could you want from a trip? Maybe a really good Croque Madame sandwich or an Asian themed cocktail bar named Madam Wong’s? Well, lucky Kate and Rick have both. They also bring you the best potato dish from the Bruges Christmas mart, and talk about their bourbon drought resolved by a badass grill meister at Kate’s birthday steakhouse dinner. Yes you read that right - Rick took Kate to a steakhouse for her birthday, and even loved his meal! There is no Colin Farrell in this version of Bruges, but there is the best flaming birthday drink in the world. Any time Kate is told to get her hair out of the way when a drink arrives, you know you better buckle up.

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What We Ate in Brussels: Frites, Croquettes, and Chocolate

If you are looking for a diverse cuisine, Brussels has it all. And apparently, Kate and Rick had all of it when they visited. From Brussels’ special frites, to its remarkable chocolate, to its flavorful pizza, wait until you hear what Kate and Rick ate last night (or at lease while on vacation). Oh, and don’t forget about the croquettes! Or the quiche! And the world’s best hot chocolate which may have left them a tad amped – you definitely don’t want to forget about that. Surrounded by France, Germany and the Netherlands, the cuisine of Belgium is as diverse as the area it is surrounded by.

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Vietnam Delights: Kate Interviews Rick About His Culinary Adventures

Do you like Vietnamese food? Have you been to Vietnam? Rick has returned from his first visit and Kate interviews him about his recent trip and all of his culinary adventures. From a nighttime street food tour on Vespas, to a local home visit making spring rolls, to an amazing Vietnamese pizza, come find out why Vietnamese food is considered one of the healthiest cuisines in the world. Fresh vegetables, plentiful spices, and a complex yet simple blending of flavors make Vietnam full of delicious options. 

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Breaking Bread: Do You or Don't You?

Everyone loves bread. Except for the tons of people who can't eat it. How do you feel about it? Come on, be honest! In this episode Kate and Rick discuss all things bread. How much bread does the average person eat every year? What is NASA’s preferred space bread? How many loaves did a "housewife" in the 1900’s have to bake? Bread was central to the formation of early human societies. Funnily enough, it’s central to the formation of current human waistlines. From its status as one of the most ancient cooked foods to the role it plays in religious ceremonies, you knead (see what we did there) to know its history. Also, if you’ve been in the market for some really bad jokes about bread, Rick has things covered.

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Thanksgiving: Gratitude and Grub

Thanksgiving is a time for gratitude and grub. What are you grateful for and do you have favorite dishes? Kate and Rick do and share them along with some fun facts. From the origins of the holiday to the traditions it formed, they cover what makes the holiday unique. Can you guess how much turkey is consumed for this holiday? When did certain popular dishes find their way to the Thanksgiving table (we’re looking at you turducken)? Also, Kate and Rick have a big surprise about an upcoming episode that may include tastes tests of chocolate, french fries, and beer!

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Get On the Grain Train: The Power of Whole Grains

Rick and Kate share some of their favorite whole grain recipes as they talk about one of their favorite foods. From farro to quinoa, millet to wheat berries, they share their faves and talk about how grains help them stay healthy in really tasty world.  Why exactly should we be eating whole grains? What are their health benefits? Is there a big difference between white and brown rice? Kate and Rick are on the case! Also, nutritionist, nationally recognized health expert, and friend of the podcast Vicki Shanta Retelny drops by to help everyone understand the nutritional elements of various grains, how much we should be eating per day, and why some grains get an unfair bad rap. 

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Find our more about our guest Vicki Shanta Retelny here.

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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