Two Dudes in a Kitchen – Details, episodes & analysis

Imagine a world where a low-calorie, zero-sugar, certified organic, vegan wine exists. Well, it does! 

Food Network star, author, and chef Katie Lee Biegel joins Tyler and Wells to chat about her 'Kind of Wild' wines and the best food pairings, including a surprising one . . . hot dogs! This leads to a frank discussion on how to make the best hot dogs, boiling vs. grilling, mustard vs. ketchup, and interesting garnishes that will have you saying hot diggity dog! 

Want more great recipe ideas? Check out Tyler's new book, "Tyler Florence: American Grill: 125 Recipes for Mastering Live Fire," available for pre-order at https://www.williams-sonoma.com/products/american-grill-125-recipes-for-mastering-live-fire/.

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You can't lose when using booze in your food! 

Tyler and Wells are back with a spirited chat on alcohol-infused recipes, including step-by-step instructions for a savory beef bourguignon, including how and when to use red wine in the dish, and a mouth-watering recipe for Chicken Piccata that will make you the toast of the town! We'll drink to that! 

Want more great recipe ideas? Check out Tyler's new book, "Tyler Florence: American Grill: 125 Recipes for Mastering Live Fire," available for pre-order at https://www.williams-sonoma.com/products/american-grill-125-recipes-for-mastering-live-fire/.

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Is Sushi a sandwich? 

Tyler and Wells dive deep into what constitutes a sandwich, salad, or soup, and let's just say . . . 'lettuce' agree to disagree. 

Plus, how to make a fire Italian sub, including what bread and meats to use, provolone vs. mozzarella, and the dressing you 'knead' to make! It's a real breadwinner! 

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Food waste is a huge problem, but what if you could reduce food waste in your kitchen while making delicious recipes? 

Social Media star and author of "PlantYou: Scrappy Cooking," Carleigh Bodrug, joins Tyler and Wells to discuss the benefits of using your scraps to make your next delicious meal! Including what to do with your old dry bread, the recipe for her viral candied orange peels, and a peanut butter curry recipe to go nuts for!

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Tyler and Wells are tackling controversial food debates that might get you heated! 

Dipping your fries in a milkshake, blasphemy or brilliant? What's better - bean or beanless chili? Smooth or chunky peanut butter? And one sure to cause a lot of beef . . . eating your steak well-done? You'll be surprised by Tyler's response. 

Plus, Corn vs. flour tortillas, thoughts on pineapple on your pie, and how to say pecan. 

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Food undoubtedly brings people together, and when times are tough, loved ones show they care through food. 

Host Kelly Rizzo joins Tyler and Wells to discuss using food to heal, her new podcast, "Comfort Food," and keeping Bob Saget's memory alive through stories and food! Tyler also talks about meeting Bob for the first time, and Wells reveals the comedian's impact on him when he interviewed him 15 years ago. 

Plus, Tyler shares his comfort food recipe for spicy rigatoni with eggplant and loads of melty cheese! 

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Tyler and Wells are back to answer viewers' questions, and today, it's all about scallops! 

Tyler has step-by-step instructions on how to cook scallops, including the importance of draining, how to get the gorgeous caramelization, how to avoid rubbery scallops, and why he likes to cook them only on one side! 

Plus, recipes for bacon-wrapped scallops with Calabrian chili aioli and seared scallops with cauliflower and caper-raisin sauce! The only problem you might encounter. . . becoming shell-fish and not wanting to share! 

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Today's pod is all about the oil-mighty Olive Oil! 

Chef and Influencer Shayna Taylor joins Tyler and Wells to discuss their love for olive oil, including how to properly store it, how long it stays fresh after you open a bottle, and a gut-healthy recipe to soothe an upset tummy!

Plus, Shayna tells the duo why she left Los Angeles for Italy and all about her new line of olive oil produced on her farm in Italy and how you can get it! 

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It's time to get the paddy started! 

With St. Patrick's Day around the corner, Tyler and Wells are back with the perfect recipe to shamrock your world! 

They've got step-by-step instructions on how to make traditional Corned Beef and Cabbage, including how to season your brisket, the perfect temperature and timing, a delicious herb butter to add to your dish, and what to do with the leftovers the next day!

Plus, a spud-tacular Colcannon recipe that will leave your guests green with envy! 

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Tyler and Wells love their meats but also enjoy good plant-based recipes! 

Author, entrepreneur, nutritionist, and plant-based cook Radhi Devlukia joins Tyler and Wells with mouth-watering vegan recipes that are simple and flavorful, like Breakfast Frittata Muffins made with chickpea flour, a delish Mexican Lasagna for dinner and a recipe for vegan queso that will impress dairy lovers! 

Radhi's new book, "JoyFull: Cook Effortlessly, Eat Freely, Live Radiantly," with more than 125 plant-based recipes, is available now! 

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