In this week’s episode of American Gravy, Andrew and Lauren Gruel dive into the wild world of food rules and fall favorites. From debating whether pumpkin spice has finally jumped the shark… to Andrew’s latest kitchen experiment gone hilariously wrong.

They get candid about restaurant culture, family life, and why Andrew thinks air fryers might be ruining America. Plus…a listener Q&A on the best cold-sear techniques and how to rescue a burnt brisket.

Grab a fork, pour yourself something strong, and join the Gruels for another fast, funny, and surprisingly heartfelt serving of American Gravy.

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Today on American Gravy, Chef Andrew Gruel and Lauren Gruel serve up a feast of the ridiculous and the real. From deep-fried ice cream machines to pickle cupcakes and matcha cheese pizza, food news has officially gone off the rails. They break down California’s plan to ban ultra-processed foods in schools...and why it might take a decade to happen.
Andrew shares his must-have list of pots and pans (and why you should never buy the full set).
Then it’s steak nuggets at Arby’s, Guy Fieri’s stolen tequila trucks, and a few stories that’ll make you say, “What the fork?”

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Today on American Gravy, Chef Andrew and Lauren Gruel are back with another serving of unfiltered talk at the intersection of food, culture, and common sense. This week, they break down why meat prices keep climbing while junk food gets cheaper, how government subsidies created America’s monocrop diet, and what it all means for your health.

They also react to Chelsea Clinton’s new “anti-MAHA” podcast, laugh through viral airplane food videos (yes, someone really baked sourdough at 30,000 feet), and share their weekly “What the Fork” and “86 It” segments, including why Andrew’s over matcha and Lauren’s done with fitness-food fads.

Smart, funny, and real... American Gravy blends food insight with cultural sanity in a way only the Gruels can dish out. Subscribe now for your twice weekly drop of truth, taste, and a side of humor.

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In the premiere episode of American Gravy, Chef Andrew Gruel and his wife Lauren serve up a no-holds-barred conversation on the state of American food: from Walmart’s synthetic dye PR stunt to the broken food supply chain that restaurants are stuck with. They go deep on hidden costs, broken systems, sketchy ingredients, and the cottage cheese trend that needs to die. Plus: What the fork is a Taco Bell 50K? Why is there a sinkhole in their backyard? And what’s a cold sear? If you care about what’s in your food, where it comes from, or just love kitchen table banter with edge, this is your new favorite podcast. Subscribe now to American Gravy for raw, real talk on food, culture, and the weird stuff in between.

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