This 'Raindrop' Cake is a Cult Hit in Japan
Bob Harper's NYC Apartment Tour + Rach's Everything Pigs in a Bl…
Barbara Corcoran Shares Her Best Business Advice + Nachos 2 Ways
Rach's Bucatini with Bacon & Creamy Onion Sauce + Chef Richard B…
Rach’s Rotisserie Chicken Meal + Stacy London's Makeover
Season 17 of Rachael Is Coming—Here's When!
3 Tools Every DIYer Should Have
3 Kitchen Tools NY Times' Melissa Clark Can't Cook or Bake Witho…
3 Things You Should Add to Your Medicine Cabinet, According To a…
A Style Expert on Why the Nap Dress Is So Popular
Rach's Porterhouse Steak for John + Chef Scott Conant's Cast-Iro…
Summer-Ready Raw Zucchini Salad + Best Seasonal Produce Buys
Our Shortcuts Show: Chef Kelly Senyei Shares Ultimate Baking Sho…
Chef Curtis Stone Makes Grilled Fish Tacos + Rach's Veal Francese
Viewer Goes Meat-Free for a Week + Carrot and Butternut Squash C…
Rach's Derm Shares How to Use Retinol for Anti-Aging + Fave Prod…
How to Stay Organized While Running a Business From Home
The Right Order to Apply Skincare Products, According to Rachael…
How to Make Dark Chocolate Chip Cookies With Sea Salt
How to Make Spicy Lamb Chops with Polenta and Broiled Tomatoes |…
If you’re curious about the latest food trends but too scared to take a taste -- we did it for you! From spaghetti donuts to raindrop cake, Rachael, former pro football player and TV correspondent Jesse Palmer and “The Kitchen” co-host Katie Lee are tasting some -- interesting -- foods.
This Japanese cult dessert was brought to the U.S. by Darren Wong, and is made of mineral water, agar and ube (a purple Japanese yam). The purple “raindrop” is supposed to be flavorless, and is served with sweetened coconut milk and coconut jelly.
Rach: “This looks like the cutlets that we girls who have small boobs put into our chest.”
Katie: “The texture is terrible.”
Jesse: “It’s really actually not awful.”
Rach: “If you love Japanese food like my husband you would love this.”
These spaghetti donuts were created by Pop Pasta and are a baked handheld take on spaghetti pie.
Jesse: “It’s heavy."
Katie: “Mine’s delicious.”
Rach, “I would eat a dozen of these donuts.”
We’ve all heard of taco toppings on a pizza -- this is not that. This is actual TACOS on top of a PIZZA. With GUACAMOLE. Tony Boloney’s in Hoboken, New Jersey created this dense and delightful dinner.
Katie: “I just want to know what time at night somebody came up with this, and what were they doing before.”
Jesse: “This would be amazing at 3 a.m. It’s a lot of calories but it’s delicious.”
Katie: “I could get into that.”
Angel City Sriracheladas
Angel City Brewery in Los Angeles makes these michelada-inspired spicy beer drinks that are brewed with tomato juice, sriracha sauce, lime juice, agave, pickled banana pepper juice and Worcestershire.
Jesse: “When you go out and you get really drunk at night, you have the [taco pizza] at 3 a.m., you drink this the next morning, and you’re gonna feel incredible.”
Katie: “Does the next box have Tums?”
Rach: “[That drink] just cleaned every pipe I have!”