Richard is in New Orleans and joined by celebrity Chef Isaac Toups. Isaac talks about the success of his restaurants Toups' Meatery and Toups South, and his meteoric rise of to fame after Top Chef. They swap chef stories and talk about Isaac’s responsibility to represent the rich culture of New Orleans food. And they break down some of your favorite New Orleans cuisine from Gumbo to creating an authentic Po’ Boy and more.

Richard has been on the road without Jazmin! This week he comes to us from Williamsburg yet again to sit down with Wylie Dufresne of Du's Donuts. Wylie is one of America's leading proponents of molecular gastronomy and incorporates science into his cooking techniques. His donut shop that began as a pop-up is now a chain with its very own cookbook. The two talk about the novelty of cookbooks and the value of having an international collection. Wylie explains his love of flashlights and the true physical demands required for a donut chef.

This week, Richard sits down with Ilan Hall at Du's Donuts in Brooklyn where he has been for the Star Chefs International Chefs Conference. Ilan was the winner of Top Chef season 2 and most known for his role as the host on NBC's Knife Fight. The two catch up and talk about Brooklyn's changing scene before getting into it. They talk about weird food cravings, health and wellness, and molecular gastronomy!

This week, Richard talks to Jeremy Jacobowitz, the man behind the famous food media account Brunch Boys. They start with a discussion about the Japanese sandwich or ‘sando’ that has made its way to LA at a new restaurant called Konbi. Next, Jeremy explains his path from working in TV to becoming a full time Instagram influencer. He reminisces about his first popular photo of pancakes and they end with Richard’s favorite game about hot takes!

Richard sits down with Brooke Williamson, Shirley Chung, Casey Thompson, and Antonia Lofaso at the Newport Beach Wine and Food Festival. The lively squad catch up with each other and compare hot takes on their favorite jams before getting into it. They talk about their favorite grocery stores, expiration dates, and 'bowl culture.' Stay tuned to hear the group play a game called "Shirley It's me!" all about hot takes.

Richard and Jazmin check in from the Newport Food and Wine Festival before Richard talks to famed chef, Art Smith, widely known as Oprah's personal chef. Art shares fun stories about his past work on TV shows and behind the scenes at Disneyland's Epcot. He talks about the influential women in his life, their battle with Alzheimer’s, and involving the culinary community through Around the Table . Stay tuned in to hear the two play a game called "What Art Though Cooking For?" where Richard quizzes Art on celebrity/ food pairings!

Richard and Aarti sit down for a fun conversation with chef, author and restaurateur Josef Centeno. Richard and Josef start with discussing the incredible technique of his "puffy taco" and how they feel about Tex Mex. They break down some hot food topics with a game 'My Two Cents". And they talk tortillas, chili rellenos, food halls and Josef shares what he wants 86'd.

Richard sits down with Food Network star, journalist, and television host Aarti Sequeira. Before diving into environmentally ethical food trends like meatless burgers, the two catch up and discuss their favorite Trader Joe's treats. Then, Aarti talks about her journalistic tendencies and they debate Lebron James's attempt to trademark the term "Taco Tuesday." They end with a new game Richard calls celebrity vegetable!

Greetings from San Diego's Kaaboo Festival, where Richard and Jazmin give updates on their festival experience before chatting with Guy's Grocery Store Games Judge and writer Troy Johnson. The three talk about stage fright, their shared fantasy football obsession, and Troy's troubles as a restaurant critic. They end with a game called "Is Troy Annoyed?" about potential scenarios one might encounter as a critic.

Richard joins Carl Ruiz at his restaurant, La Cubana, in New York City for an incredibly fun conversation! Richard and Carl start with the in-depth analysis of jelly doughnuts you never knew you needed. Then, Carl discusses the process of opening his restaurant and the neuroticism shared by every chef who finds success. Later, the two play a fun game of ‘Ruizing vs Blazing.’