American Gravy

Chef Andrew and Lauren are back to cover the latest viral food controversies, shocking holiday kitchen confessions, and the biggest debates in food right now.

They break down the “6-7” phenomenon at In-N-Out, question why spicy cereal exists, and take on TikTok food hacks that deserve an 86.

A vegan restaurant sparks outrage after adding meat, Cinnabon launches cinnamon-scented wrapping paper, and Chefs Andrew and Lauren break down wild SNAP-benefit fraud, including $25K rollover balances and payments going to the deceased. Plus: ant invasions, parenting chaos, spam history, Sweetgreen robots, cheese theft, and sharp cooking tips.

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Starbucks ice scandals, Subway footlong drama, and Wendy’s infamous chili hoax kick off a wild ride as Chefs Andrew and Lauren dive into fast-food lawsuits, Japan winning Italy’s tiramisu championship, and bizarre food facts like bug-based red dye and the sliced-bread ban. Plus: egg-label decoding, sheet-pan tips, pasta-water tricks, and why onion rings need to go!

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Chef Andrew and Lauren are serving up the week’s hottest food stories…from the rise of AI cashiers and fast-food automation to Chick-fil-A’s secret new spinoff café.  Plus, they dig into the surprising truth behind “natural” foods and share some essential Thanksgiving cooking tips! Subscribe now for food, freedom, and the real stories behind what’s on your plate! 

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From Trump’s new China trade deal to radioactive shrimp recalls, Chef Andrew and Lauren break down what’s happening behind the headlines, and how it all hits your dinner table. They also dish on Cracker Barrel’s viral comeback, ant yogurt gone too far, and their favorite sheet-pan cooking hacks for busy nights.

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What happens when $10 billion in food stamps goes to DoorDash and Uber Eats? Chef Andrew and Lauren unpack the wild truth about the SNAP program, delivery app scams, and why America’s nutrition system is broken. Plus, LA’s front-yard farms, Thanksgiving prep, and pro cooking hacks.

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Chef Andrew and Lauren break down how a dispute between politicians and the restaurant industry could reshape restaurants, grocery stores, and food prices across the country.Then they dig into the wildest food headlines of the week…from America’s favorite candy to the strange world of “hot ice cream.”  Plus…some outrageous food lawsuits…over fake grill marks on burgers, and even &ldq...

Beef prices are surging, and the U.S. plans to spend $50B on Argentinian imports... what could go wrong? Chef Andrew and Lauren break down who really profits, the Del Taco shake-up, the viral Baja Blast Pie, and a deep dive on Thanksgiving turkey costs. Real talk, real food, and one sharp cooking tip to finish it off.

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This week, Andrew and Lauren dive into a viral article on ultra-processed foods and parenting guilt when it comes to your kid’s diet…and Andrew breaks down what “ultra-processed” really means.

PLUS…they discuss America’s protein obsession, the death of

It’s another serving of American Gravy…where food meets fun, and flavor meets the absurd!

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.

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 ...

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.

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 sink...