Rémy and Amber delve into what foods appear on the big screen, from the razor-as-a-kitchen-utensile Good Fellas marinara to the rainbow mush hurled by Robin Williams in Hook. Tweet them @hautedishshow to let them know what your favorite food from a...

Amber and Rémy share their favorite way to make nachos and a super easy salsa verde recipe. And Katie makes her first podcast appearance to rail against the tostada controversy of 2018.

Rémy and Amber explore what they know about the world of food balls and contemplate the importance of corners. Is pointy food really better? Listen and comment if you are a spherical food enthusiast.

Amber is in Asheville, N.C. co-hosting with Steven Goff who is about to open Aux Bar. The talk about what it's like to start such a venture—not something everyone gets to experience outside of the food world. Then they 86 the worst of it with plenty...

In the second Haute Bite, Amber and Rémy drop some words of wisdom for this dreary time of year. Now go about your day. Editor's note: Rémy knows he breathes too heavily into the mic sometimes.

Amber and Rémy sit down with Foster O'Brien to talk about their hometown, Charlotte, which has long-been subject to both praise and criticism of its food culture or lack-thereof. Then they make hard cases for what food Charlotte should be known for...

Rémy and Amber talk about their favorite cooking method, braising, while fitting in as many puns as possible. Hard stances are softened, much like a tough piece of meat cooking in a dutch oven full of red wine, and plots are thickened with...

Amber and Rémy delve into their love of diners, discuss the difference between northern and southern ones and then make some wild claims about burgers and ketchup. #keggsandetchup

Amber and Rémy did 52 consecutive episodes so they took this week off, but you still get a recipe for an easy okonomiyaki and some unnecessary attitude. Rémy tries out a new sign off, so @ him on Twitter if you hate it.

Rémy and Amber celebrate Haute Dish's 1-year anniversary at a wine bar and discuss their culinary hopes and food dreams for season 2. Don't worry they still 86 what's bothering them. Some things never change.