The Fork Report w Neil Saavedra
From TikTok Tricks to Low-Stress Dishes: The Future of Cooking Is Here
18 Jan 2026
Chapter 1: What is the main topic discussed in this episode?
Hey, it's Neil Saavedra. You're listening to KFI AM640, The Fork Report, on demand on the iHeartRadio app. Wait, wait, wait, wait. We've got to do a joke, man. I know I missed it last week, but we've got to do it. Okay. Uh, Richie? Yes? What do you get when you cross a pig with a centipede? I don't know, Neil. What is it? Bacon and legs? Oh my God. What? Don't curse.
Let's start the show, shall we? Music! Now you can play the music! Music! KFI AM 640 live everywhere on the iHeartRadio app. Happy Saturday to you. A lovely Saturday. It's freaking hot. How'd that happen? I'm ready to go to the beach. Right? Look at us working. I've been getting my Mexitan on. Get a little bit of that action. Richie's in for Kayla today, and we've got Oliver on the board.
Oliver, it is Saturday, January 17th. If you were across the pond, as they say, I didn't make that up, by the way. I've heard it before. What would the weather be like today?
Cold, miserable, pretty much every day of the year.
What part of the UK are you from?
I'm from Buckinghamshire, so that's near Oxford, kind of west of London. It's a nice little kind of country. I like it.
Well, we're happy to have you, my friend. Thanks for hanging out today as you get to sit in and enjoy this craziness we call The Fork Report. Oh, I can't wait. Yes, it'll be a good time had by all. So what do we do every Saturday? Three hours kind of break from the heavy news and just celebrate food. And today is no different.
We have a lot to get to today, including... We're going to get into some low-stress cooking techniques today. We're going to talk about wine. We're going to talk about... Oh, these new corn chips on the market. Winter recipes later on. All kinds of great stuff. Right now, I want to start with some TikTok techniques. And, you know, a lot of the stuff I see on TikTok is...
uh for clicks it's not either manageable or it's falsified with camera tricks or things like that the recipes are horrible but every now and again you get some real kind of you know passed on from grandmother to uh grandchild tips that are fantastic And the one I want to start with, I think is just brilliant. I have used it before. I know it works. Don't know where it came from.
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Chapter 2: What are some TikTok cooking techniques that actually work?
And then after that, you've got Michael Monks. But now following us in the Fork Report is a new report show. Called The Crest Report. And it's about, you know, gold and silver. And, you know, that's a top of mind for a lot of people. And Conway hosts it. So you get Conway on a Saturday live. And this is not something he's voice tracking or doing any of that garbage. He'll be in here.
So we'll talk to him before he comes on a little bit later. But stick around for that. Interesting show. I was listening to it last week. But it's always nice to hear Conway on Saturday. The weekends. You know what? When I bought gold, it was $600 a troy ounce. Isn't it like $4,600 right now? So ask me if I think that it's a good investment.
Is it a good investment?
Richie, I can't believe you asked me out of the blue. I'd say, yeah, you do the math, handsome. Figure that out. So you've got a great lineup throughout the night. So what I'm saying is go nowhere. All right, back to these TikTok tips, the food tips. A lot of them are garbage, but when I see good ones that I've tried or I think are tried and true, I want to bring them to you.
So for Technique of the Week, we just talked about the deboning a rotisserie chicken in the easiest way possible. You can go back and listen to that on the podcast later on tonight if you didn't hear it. And now I want to tell you something else that I'm a big fan of. If you're like us, we have limited real estate in our kitchen. We all do, counterwise. Our home is an old home.
I've said this many times. And although it was modified before we moved in for a larger kitchen, it is not a huge kitchen by any stretch of the imagination. And counter space is at a premium. So although I love gadgets... big Rich on Tech fan, love me gadgets, it doesn't mean all of them are worthy of your counter space.
However, if you burn rice like the rest of us, no matter what you do and doing all the different techniques, you end up getting that lower level of that crusty rice, then get a rice cooker. Rice cookers are great and they cook rice perfectly. That is their job.
The problem comes in when you think that that is their only job because rice cookers can be used for everything, for other things, which makes them, you know, usable across the board. It doesn't mean that they're what our friend Alton Brown calls them a uni tasker. He doesn't like unitaskers, and although I like them in theory, in practice they're a pain.
You want things on your countertop that can do more than one thing. So what can you cook in a rice cooker other than just plain rice? Well, you can do flavored rice, and you can put veggies in there with it. You can do all those things, of course, but you can also do porridges, you know, oatmeal, that type of thing. You can do grains like quinoa, barley, dahl,
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Chapter 3: How can rotisserie chicken simplify meal prep?
You just go on, you look on there, and you can find all kinds of things that you can cook in your rice cooker. So now, rather than it being just, I mean, the premier recipe, product for cooking rice so you don't have it burnt on the bottom and that smell that permeates the remainder of the rice, that they are great. But use them for that oatmeal.
Use them for that chili, for breakfast omelets, whatever it is. They are way more versatile than people think they are. All right, stick around. We've got much more to come on The Fork Report today, including talking about low-stress cooking when we return, techniques for 2026. Deborah Borden will be my guest, so go know where.
You're listening to The Fork Report with Neil Saavedra, on demand from KFI AM640. If you're not familiar with the show, every Saturday we kind of just get away from the heaviness of the news and celebrate food.
The people that make it, the culture behind it, cooking at home, going out to eat, gosh, how it ties into the local economy, anything and everything dealing with food is what we look at on a Saturday. And today, you know, it being the new year and all.
i know that we're all looking for ways to one have more good food that is good for us or more healthful as the case may be and also uh you know grab hold of anxiety or things like that because nobody wants to be stressed not to mention it's garbage on your body
So we have an author and a cook in her own right, the Sioux therapist they call her, and she's a pioneer of culinary therapy and psychotherapy or therapy, and she's a psychotherapist. She's an author and one of the leading experts in the nation on culinary therapy, which I'm going to ask her what the hell that is right now. Deborah Borden, welcome to The Fork Report.
Hey, Neal. Thank you so much for having me and giving me the chance to actually explain what culinary therapy is.
First of all, you're on the East Coast. There is another famous East Coast Borden. Any relation to Lizzie?
Oh, it's very funny. But when I had my daughter, I really loved the name Liesl from The Sound of Music. Oh, my God. But that was out, as was Jordan for my son, because that wouldn't have worked.
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