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All on the Table with Katie Lee Biegel: Daily Summaries Delivered
by Dear Media
Food is the great connector and a universal commonality. Get to know Katie’s guests through their experiences with food, favorite things they like to cook, childhood memories, and daily routines. Katie Lee Biegel is the Emmy-nominated co-host of Food Network’s The Kitchen, now in its 37th season with over 500 episodes to date. Katie is an avid writer, the author of four best-selling cookbooks, It’s Not Complicated, Endless Summer, Everyday Occasions, and The Comfort Table, and also the novel Groundswell, which became a Hallmark movie that she executive produced and starred in. Her next Hallmark film is currently in development. Katie is the co-founder of Kind of Wild Wines, an organic, zero sugar wine with grape varietals sourced from all over the world. She is a longtime Revlon spokesperson and a board member for the Food Bank for New York City.Katie splits her time between New York City and the Hamptons with her husband, Ryan, daughter, Iris, and their rescue dog, Gus. In her free time, she loves traveling, reading, and watching bingeable tv.
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- Yesterday45 min
The History of the American Hamburger with Hamburger Historian, George Motz
George Motz is a hamburger scholar and the owner of Hamburger America, my favorite place to have a burger in New York City. With the 250th anniversary of America coming up, I thought, "what's more American than a burger?" I had so much fun talking with George about his years of research while traveling the country in search of the best burgers, what he thinks makes a great burger, and learning his tips for making better burgers at home. Fair warning, you're going to be craving a juicy burger after your listen to this episode. Also be sure to check out my YouTube series, It's Not Complicated, this week for a cameo from George, as I make my Logan County Burgers, cooked in a cast iron skillet. Follow @motzburger @hamburger_americaWhatever question you're dealing with, whatever problem you're stuck on - Reddit already has the answers. Download the Reddit app and get answers on r/cooking.Discover the Boar’s Head craftsmanship behind every bite at your local deli (or deli counter).For more Katie Lee, follow along on:YouTube: Katie Lee KitchenIG: @katieleebiegel @allonthetableofficial TikTok: @KatieLeeBiegel @allonthetableofficialFacebook: Katie Lee BiegelProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
- 1 weeks ago37 min
Shea McGee on Dream Kitchens, Flea Markets Finds & Dinner Parties
Shea McGee is one of my favorite figures in the home design world, and she has now written a cookbook, Around The Table. We had a great conversation all about her family traditions, entertaining, her kitchen design must-haves, and Paris flea market finds. Follow Shea @sheamcgee, @mcgeeandco, @studiomcgee. Check out Around the Table https://amzn.to/4dCW039For a limited time, our listeners get 10% off with our exclusive link. Visit https://hexclad.com/KATIELEE.Discover the Boar’s Head craftsmanship behind every bite at your local deli (or deli counter).Batch is offering 30% off sitewide, which applies to subscriptions too. Go to https://hellobatch.com/KATIELEE and use code KATIELEE at checkout. Find support in therapy. Sign up and get 10% off at https://betterhelp.com/katieleeFor more Katie Lee, follow along on:YouTube: Katie Lee KitchenIG: @katieleebiegel @allonthetableofficial TikTok: @KatieLeeBiegel @allonthetableofficialFacebook: Katie Lee BiegelProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
- 1 weeks ago56 min
Navigating Fertility: From Egg Freezing to IVF with Dr. Hillary Pearson of Spring Fertility
In this episode, I sit down with gynecologist and fertility specialist Dr. Hillary Pearson from Spring Fertility for an honest, eye-opening conversation about IVF, egg freezing, fertility myths, and the emotional realities so many women face when trying to conceive. I also share my own experience with IVF and my journey to having my daughter, Iris, while Dr. Pearson breaks down everything from ovarian reserve and embryo testing to what egg freezing actually means for your future fertility.She also answers questions about some of the biggest misconceptions around fertility - including stress, hormones, age, and “miracle” fertility foods - while offering practical advice for anyone considering fertility preservation or starting the IVF process. It’s an informative, compassionate, and empowering conversation about modern fertility care, advocating for yourself, and why no one should feel alone in this journey. Check out Spring Fertility @springfertility.Visit springfertility.com and use code ALL ON THE TABLE for $150 off your initial fertility consult (virtual or in person). For more Katie Lee, follow along on:YouTube: Katie Lee KitchenIG: @katieleebiegel @allonthetableofficial TikTok: @KatieLeeBiegel @allonthetableofficialFacebook: Katie Lee BiegelProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
- 2 weeks ago47 min
Rachel Mansfield’s Secret to Solving Dinner Every Night
In this episode of All on the Table, I’m joined by recipe creator, entrepreneur, and bestselling author Rachel Mansfield. We dive into the inspiration behind her approachable, family-friendly recipes that have gained her over 1 million Instagram followers, and discuss her new cookbook, More, Please (available for preorder).Rachel shares how she thoughtfully plans her weeks, why she prefers strategies over life hacks, and how she balances motherhood with running her growing business, Cadootz. Like me, Rachel loves ground beef, and she shares her favorite ways to use a pound, plus what to do with a box of pasta for a quick meal (think: French onion soup vibes). Get ready for meal planning inspiration and weeknight dinner ideas. Check out @rachelmansfield.Branch Basics is now available everywhere you shop. And for anyone grabbing the Premium Starter Kit, get 15% off at https://BranchBasics.com with our code KATIELEE. Discover the Boar’s Head craftsmanship behind every bite at your local deli (or deli counter).Whatever question you're dealing with, whatever problem you're stuck on - Reddit already has the answers. Download the Reddit app and get answers on r/cooking.Try Butcher Box for your next meat order, new listeners get their choice between free Sirloin Tips, Ground Beef, or Chicken wings in every box for life, plus $20 off when you visit https://ButcherBox.com/table. For a limited time, our listeners can get up to 57% off plus a free gift at https://FirstDay.com with code TABLE.For more Katie Lee, follow along on:YouTube: Katie Lee KitchenIG: @katieleebiegel @allonthetableofficial TikTok: @KatieLeeBiegel @allonthetableofficialFacebook: Katie Lee BiegelProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
- 3 weeks ago54 min
Gail Simmons on Top Chef Over The Years and Tips on How To Be A Good Guest
In this episode of All on the Table, I sit down with my longtime friend and colleague, Gail Simmons. Gail and I first met on the set of Top Chef, and we take a trip down memory lane, reminiscing about the early days of the show, behind-the-scenes moments, and how it all began.Gail also shares insights from her new book, Guesting (available for preorder), offering practical, modern advice on how to be a thoughtful, gracious guest—and what not to do when you’re invited into someone’s home. Guesting is not limited to homes, Gail also dives into the do's and don'ts of being a restaurant guest, with useful information about how much to tip.Whether you’re a longtime Top Chef fan, love entertaining, or just want to up your guesting game, this conversation is full of nostalgia, humor, and takeaways. Follow Gail @gailsimmonseats. Check out Guesting here: https://amzn.to/3QZo7C7.Discover the Boar’s Head craftsmanship behind every bite at your local deli (or deli counter).For more Katie Lee, follow along on:YouTube: Katie Lee KitchenIG: @katieleebiegel @allonthetableofficial TikTok: @KatieLeeBiegel @allonthetableofficialFacebook: Katie Lee BiegelProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
- 4 weeks ago43 min
The Hits and Misses On Our Plates this Spring with Katie and Ryan
Katie welcomes her husband, Ryan, back with a catch-up-style episode all about what they’ve been loving lately. They frame the episode around the game of “rainbows and mud puddles”—their daily dinnertime ritual with Iris, when they share the highs and lows of the day. The topics they cover are the new restaurants they're loving, inspiring spring produce, and current food trends that either get a thumbs up or thumbs down, (i.e. the frozen yogurt comeback with out-of-control lines thanks to social media). It’s a light, feel-good conversation that will get you excited for sunny days and warmer weather.Discover the Boar’s Head craftsmanship behind every bite at your local deli (or deli counter).Whatever question you're dealing with, whatever problem you're stuck on - Reddit already has the answers. Download the Reddit app and get answers on r/cooking.For more Katie Lee, follow along on:YouTube: Katie Lee KitchenIG: @katieleebiegel @allonthetableofficial TikTok: @KatieLeeBiegel @allonthetableofficialFacebook: Katie Lee BiegelProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
- Apr 30, 202640 min
The Man Behind Nobu: Building NYC’s Restaurant Scene with Drew Nieporent
Katie talks with legendary restaurateur Drew Nieporent for a fascinating, behind-the-scenes look at his remarkable career and his new memoir, I’m Not Trying to Be Difficult: Stories from the Restaurant Trenches. A born-and-raised New Yorker, Drew shares how growing up surrounded by the city’s diverse food scene sparked his passion for restaurants early on—eventually leading him to study at Cornell and even take his first job at McDonald’s, where he learned the power of consistency. From there, he went on to open some of New York City’s most iconic spots, including Tribeca Grill, Tavern on the Green, and the game-changing Nobu, which helped redefine Japanese cuisine in America. He also reflects on the energy of NYC in the ’90s and shares powerful memories of 9/11, including how he and his team supported the community through Tribeca Grill. It’s an engaging, nostalgic, and inspiring conversation you won’t want to miss.Follow @drewnieporent and check out I’m Not Trying to Be Difficult here. https://amzn.to/4u3auQxHexclad is offering our listeners 10% off for a limited time with our exclusive link. Visit https://hexclad.com/katielee. Discover the Boar’s Head craftsmanship behind every bite at your local deli (or deli counter).For more Katie Lee, follow along on:YouTube: Katie Lee KitchenIG: @katieleebiegel @allonthetableofficial TikTok: @KatieLeeBiegel @allonthetableofficialFacebook: Katie Lee BiegelProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
- Apr 23, 202655 min
Last Night in Brooklyn: Early 2000s NYC Nostalgia, Plus Her Secret to the Perfect Pernil Recipe with Novelist Xochitl Gonzalez
Katie sits down with her good friend and New York Times bestselling author, Xochitl Gonzalez, for a fascinating and deeply personal conversation about reinvention, storytelling, and the ever-evolving American Dream. From leaving behind a successful career in event planning to becoming a Pulitzer Prize finalist in her 40s, Xochitl shares the unexpected path that led her to writing—and how her latest novel, Last Night in Brooklyn, brings a Gatsby-esque lens to 2007 Fort Greene at the height of its transformation. Through the eyes of Alicia Canales Forten, the story dives into ambition, identity, and the magnetic pull of wealth and status, all set against a backdrop of shifting neighborhoods and social dynamics. Katie and Xochitl also touch on the cultural themes woven through her work, what inspires her characters, and of course, their shared love of food (Xochitl gives the secrets to her pernil recipe) - making this an episode that’s as thought-provoking as it is fun to listen to.Follow Xochitl @xochitlthegCheck out Last Night in Brooklyn here: https://amzn.to/3OnZm1qBatch is offering 30% off sitewide—including subscriptions, so you can lock in the savings on your monthly supply. Go to hellobatch.com/KATIELEE and use code KATIELEE at checkout.For more Katie Lee, follow along on:YouTube: Katie Lee KitchenIG: @katieleebiegel @allonthetableofficial TikTok: @KatieLeeBiegel @allonthetableofficialFacebook: Katie Lee BiegelProduced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
About All on the Table with Katie Lee Biegel
Food is the great connector and a universal commonality. Get to know Katie’s guests through their experiences with food, favorite things they like to cook, childhood memories, and daily routines. Katie Lee Biegel is the Emmy-nominated co-host of Food Network’s The Kitchen, now in its 37th season with over 500 episodes to date. Katie is an avid writer, the author of four best-selling cookbooks, It’s Not Complicated, Endless Summer, Everyday Occasions, and The Comfort Table, and also the novel Groundswell, which became a Hallmark movie that she executive produced and starred in. Her next Hallmark film is currently in development. Katie is the co-founder of Kind of Wild Wines, an organic, zero sugar wine with grape varietals sourced from all over the world. She is a longtime Revlon spokesperson and a board member for the Food Bank for New York City.Katie splits her time between New York City and the Hamptons with her husband, Ryan, daughter, Iris, and their rescue dog, Gus. In her free time, she loves traveling, reading, and watching bingeable tv.
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