Robby & Hillel are back in the studio with another episode of culinary goodness. Check it out and enjoy the ride.

Robby & Hillel are back in the studio with another episode of culinary goodness. Check it out and enjoy the ride.

Robby and Hillel are joined by a lion of the line, Michael Kenyon of Seattle restaurant Republic, which is famous for it's take on hotdogs, including hot dog sashimi and hot dog mousse. There's also some talk about Life Lessons learned on the line, and some tasty options for cauliflower.

Robby and Hillel are joined by a lion of the line, Michael Kenyon of Seattle restaurant Republic, which is famous for it's take on hotdogs, including hot dog sashimi and hot dog mousse. There's also some talk about Life Lessons learned on the line, and some tasty options for cauliflower.

Robby & Hillel, Hillel & Robby...either way more fun than anything on NPR. Join them for some discussions on airline attempts at fine dining, a look at what may be big in 2016, plus a couple ways to cook an octopus.

Robby & Hillel, Hillel & Robby...either way more fun than anything on NPR. Join them for some discussions on airline attempts at fine dining, a look at what may be big in 2016, plus a couple ways to cook an octopus.

Jhonny Smith of Seattle’s Chop Shop drops in to talk his culinary career, answer some of our favorite questions, tell a few stories, including how Robby gave Jhonny one of his most memorable scars. Plus our ingredient of the week: Duck Egg.

Jhonny Smith of Seattle’s Chop Shop drops in to talk his culinary career, answer some of our favorite questions, tell a few stories, including how Robby gave Jhonny one of his most memorable scars. Plus our ingredient of the week: Duck Egg.

The R&H Train rolls on in the second episode. More restaurants going tipless, the cautionary tale of kitchen excess and Jonathan Gushue, the Noma documentary, a discussion of the Brooklyn Bar Menu Generator and finally this week's Ingredient of the Week, the magnificent parsnip

The R&H Train rolls on in the second episode. More restaurants going tipless, the cautionary tale of kitchen excess and Jonathan Gushue, the Noma documentary, a discussion of the Brooklyn Bar Menu Generator and finally this week's Ingredient of the Week, the magnificent parsnip