JOEL: Today on Homemade Live... Look, he's covering his ears.

He's like, "don't cheer for me."

It's all about cooking for our toughest critics: our kids.

- You were very picky.

JOEL: Great.

Let's say that on national TV, That's great.

(laughter) From The Real Housewives of Orange County, Crystal Kung Minkoff will be here.

Are you the best cook on The Real Housewives?

- Yes, I'm the number-one cook.

JOEL: It was said right here.

News just broke.

- (laughs) JOEL: She'll be dishing up a kid-friendly recipe that's half-dumpling and half-dessert.

- Are you gonna eat this?

JOEL: You're gonna eat this.

Plus, forget those frozen chicken nuggets.

Those are good.

(applause) Those are good.

Hello, air-fried magic nuggets.

Cheers, guys.

It's all coming up... today on Homemade Live.

Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live.

Each week, we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live.

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- But we don't want to exist.

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Oven air fries and bakes.

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♪ ♪ ♪ ♪ - Sweet food.

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Splenda.

(cheers and applause) JOEL: Yeah!

Whoo!

(cheers and applause) Guys!

Okay, okay, okay.

All right, bring it-- no, I'm kidding.

I'm kidding, I'm kidding.

Thank you so much for being here.

Today's episode is all about cooking for kiddos.

We've got a couple of kiddos here.

Look at them, so excited.

Even if you don't have kiddos at home, I think you're going to absolutely love the little strategies, the little knickknacks we're going to be doing.

Anyone here have kids?

Any parents in the... Wow, there's a lot.

(cheers and applause) Are you guys exhausted?

(laughter) I am, I am literally dead.

I mean, half the reason why I'm dead is I'm not sleeping.

I mean, the other night-- I'm not even kidding, this was like a month ago-- I had a dream.

It was actually kind of a nice dream, that a dinosaur was licking my toes.

(laughter) It was a very nice dream.

And I woke up, and it was like 2:00 in the morning, and my little one, Benji, was just stroking my toes, staring at me like this.

(laughter) Not smiling.

It was one of the creepiest...

He's blonde, so it was like Children of the Corn.

It was like really... (laughter) It was insane, okay?

I thought being a dad and cooking for these kids would be easy.

That's also exhausting.

For this one-- for Jonah, for his first birthday, I thought it was a genius move to smoke a giant brisket, because what kid with no teeth doesn't love brisket?

Great move, Joel, great move.

So obviously, I made this big brisket.

Everyone came over, no one touched it.

And my wife looked at me and she goes, "Joel, you need to run to McDonald's and get chicken nuggets."

(laughter) Okay, so I sprinted to McDonald's.

There is already a line out the door to walk into McDonald's, and so I had to go through the drive-through.

And I just want to call out the level of humiliation when you're schvitzing head-to-toe, walking through a drive-through and asking for a 200-piece chicken McNugget... (laughter) Is on a different level, okay?

When I was walking home, almost in tears, I'm like, "This will never happen again.

This will never happen..." So, from here on out, I learned how to cook for kids, things that kids would actually eat.

And so for this first bite, we're making my version of a little chicken nugget.

We're calling it magic nuggets.

You ready?

(cheers and applause) You know, a lot of chicken nuggets actually call for ground chicken.

Like when you actually go and eat a chicken nugget, it's like ground with a lot of different pieces in it.

One of the coolest things you can do when you're, you know, making it from scratch, is just using chicken breast.

It's so healthy, it's so easy.

So you kind of cube that up into kind of bite-size pieces.

Now the first trick here is to grab a lemon, squeeze it over the top, a little bit of lemon zest, and let it sit for 30 minutes.

Any reason why we do that?

No idea?

(indistinct crowd chatter) Tenderize, nice.

It makes them really soft and silky, easy for even a kid who lost his tooth to be able to gum the thing, all right.

So, you let that kind of sit.

We've got a little bit of flour here, and we're going to make this kind of crust, and I've got some secret ingredients.

One of them is mushroom powder.

Not that type of mushroom powder, it's a kids' show, okay.

(laughter) So, what we do is, we have some all-purpose flour.

I've got a couple eggs.

One really important rule is whenever you crack an egg into a bowl, always crack it into just a baby separate one.

That way, if it's a bad egg, it doesn't ruin whatever you're making, if it's a batter or whatever.

So I'm just cracking these eggs in.

In we go.

All right, whisk this up.

And then these are the two most important ingredients.

I think these kind of set off these chicken nuggets.

And again, even if you don't have kids, I think these are really good.

These are really delicious.

So one is nutritional yeast.

This on popcorn is, like, religious.

It's unbelievable, yeah.

So nutritional yeast.

And then, yeah, this is mushroom powder.

So you can find it nowadays at grocery stores, but you can just grab dried mushrooms, which you can find almost at any grocery store, and you grind it up in a little spice grinder.

Do you guys want to smell?

You want to smell?

Yeah, yeah, good... - Can I smell?

JOEL: Yeah, of course you can smell.

Yeah, it just makes things really rich, really deep.

So I'm going to go in with that.

All right, we're going to whisk that up.

So we've kind of had three teams here.

We've got the flour, we've got this magic mushroom powder egg situation, and then this one is cray-cray: cornflakes.

(laughter) Okay-- yeah, you're like, "Oh, yeah."

You're like, "I know the corn flakes."

Yeah, corn flakes.

I'm getting a little bit of a Shake 'n Bake vibe when I'm just doing this right now.

It's feeling Shake 'n Bake-y, but corn flakes, a little bit of flour, really simple, and some salt.

So what we do now... is you just take that really tender chicken breast, you put that right in the flour, you kind of just dust that.

By the way, wearing a blue shirt today was a huge mistake, huge mistake.

It's going to be a mess.

Now while I'm doing this, sitting to my right is my four-year-old, Jonah, and he is... look, he's covering his ears.

He's like, "Don't cheer for me."

And my mom.

- Yeah.

JOEL: So Mom, I mean, as I'm making these, was I picky growing up, or was I... - Yeah, you were very picky.

JOEL: Okay, great.

Let's say that on national TV, that's great.

(laughter) - You were.

JOEL: So what would I eat?

When did I start getting not picky?

- You ate cream cheese and bagels... JOEL: Okay.

- Until you were in middle school.

JOEL: That's it, just cream cheese and bagels.

I mean, half of this is that, yeah.

(laughter) - Basically that's all you ate.

JOEL: Yeah, yeah.

Okay, and then when did it change?

- I think middle school, you kind of branched out.

You had more... ate sushi and... JOEL: Yeah, when I got into cooking.

- Yeah.

JOEL: Yeah.

- You started... JOEL: I had a sushi party.

How cool was that?

- Yeah, you did.

JOEL: Yeah.

- When you were 14, yeah.

JOEL: My friends were very confused.

They were like, "Where's the sports?"

I'm like, "We're rolling nori."

(laughter) - That's what we did.

JOEL: Like-- yeah, very weird teenager.

- That is what you did.

JOEL: So if you check it out, this looks so gnarly right now, but, you know, it's going to look good.

So you kind of just toss this chicken all together, right, and you just want to make sure it's really nicely coated.

You don't need to press it in.

In fact, it's kind of nice to have it lightly coat the outside.

It kind of creates these little craggle and cracks, which is great.

And then, does anyone air fry?

- Yeah, we do.

JOEL: Everyone is air frying.

It's great.

Awesome for kids.

They're just not as greasy.

So you just kind of open this up.

This air fryer is awesome, because it has a screen that can kind of tell you what type of chicken you're doing.

So if you're doing chicken thighs, you know, if you're doing chicken breast, it changes depending on what it is.

So you kind of take these chicken, little tenders, nuggets, whatever you want to call them, you place them in here, pop those in, you let those fry.

I like to shake it about halfway through, and what you're left with-- check these out, just so you guys can see.

Don't tell me these don't look better than... (audience says "wow") I mean, those look pretty awesome.

Would you eat that?

(laughs) (applause) The kids will eat that.

(applause) I think those look better than Mickey D's.

I'm just throwing that out there.

So, you know, Brett, our director, I asked him, "What did you have growing up?

What was your favorite dipping sauce?"

He was like, "It has to be sweet and sour."

I don't know... are you guys sweet-- Yes, you're sweet and sour?

(laughing): Yeah, one.

Yeah!

(applause) I'm kind of a ranch guy or whatever.

But we can make our own sweet and sour really simple.

You just start with some honey, right?

A little bit of soy sauce, ketchup.

Isn't that kind of interesting?

Yeah, that brings a little bit of richness.

Apple cider vinegar, and that's it.

And then you just kind of bring that to the boil.

And what you're left with is this really beautiful kind of sticky, thin, I think perfect dipping sauce.

You let it cool down like this.

I see two kids right here that I feel like need to demolish this plate, so, I will pass it to you and then you can pass it over there.

But there you guys have it, my magic chicken nuggets.

(cheers and applause) Those are good.

Those are good.

(cheers and applause) So you've heard my stories.

Now is a great time we like to hear your homemade stories, so check this out.

♪ ♪ - Hey, Joel, I'm Lauren from New Jersey, and my favorite homemade recipe... - Is... - ...is used to bake with my daughter Emmy.

- This cinnamon smells so good, right?

- Yeah, it smells so good.

- And it has pumpkin spice and it's made of pumpkins.

- And it's a pumpkin oat muffin.

- Yeah.

- Which is very tasty.

- And very healthy.

- It is very healthy.

So good.

- Mmm.

- So good!

- So good.

And it's also a really good way to sneak in some veggies.

- Wait, what?

- Oops.

(both laugh) (cheers and applause) JOEL: Thank you, thank you.

Our next guest on this very exciting cooking for kiddos episode-- we have an incredible mom.

She is most well-known for being a Real Housewives of Beverly Hills.

She's incredible, super-successful entrepreneur, all around one of the sweetest people I've met in a long time.

Give it up for Crystal Kung Minkoff.

(cheers and applause) I love it!

Thank you for being here.

- Oh, thank you.

JOEL: You are amazing.

- Thanks for having me.

JOEL: I mean, when we... - I am amazing.

JOEL: You are amazing.

No, you are amazing, yes.

When we literally came up with an idea of, let's find, like, the ultimate mom, for some reason we were just so drawn to you, because you're so busy, you've got a lot going on.

Meanwhile, you're raising two kids, and it's like, you're raising two kids.

I think some people think when you're on Real Housewives, you've got a coconut water business, you've got a lot going on, that you've got help.

You're, like, very hands-on.

I'm very hands-on, but I love it.

I try to bring them food that sort of is, like, kid-friendly, but pushes them a little bit.

JOEL: Yeah.

- And we have a motto in the house, "I can't force you to like it, but I can force you to try it."

JOEL: Amen.

- And that's it.

And so they're willing to try everything, and that's all I can ask.

JOEL: I love it.

And do you cook a lot?

- Like, my parents' house was always the house that everyone came to.

JOEL: Yeah.

- Food really was in our home in a way that brought people together, and it was always, like, an open-door policy.

So... yeah.

So I wanted that for my kids.

And, you know, what I love to do is I could cook for the family... JOEL: Yes.

- I could cook for a hundred, and it's like...

I just keep food on the, on the stove all the times that people come over.

JOEL: I kind of feel like I would go to your house and there'd just be a spread.

- You would.

JOEL: Like a smorgasbord.

Is that the way... that's the vibe?

- Yes, every day.

JOEL: That's my favorite.

- (laughs) JOEL: I just love when there's just a little bit of schmear, a little bit of that-- I'll take a little nuts.

- Exactly.

JOEL: I love it, I love it.

That's amazing.

All right, well, for our next bite, I know...

I mean, you grew up, Chinese-American household.

- Yes.

JOEL: Dumplings are huge for you.

- Huge.

JOEL: So you're making kind of what we're calling gateway dumplings, but really... - Yes.

JOEL: It's kind like a hazelnut spread banana dumpling?

- Yes.

So, my kids' friends come over, they're like, "Oh, I don't know"... if they're not interested in eating something.

It's a little too foreign for them.

JOEL: Cray-cray?

- Yeah.

JOEL: What do you mean, like different flavors and stuff?

- Well, they're like, they want... JOEL: PB and J.

- Basic-- right, yeah.

JOEL: Yeah, yeah.

- So I'm like, "Well, let me make something for you guys that I think you're going to be cool with."

And I'm like, "It's a dumpling."

They're like, "Oh, I don't eat dumplings."

I'm like, "You're going to eat this dumpling."

(Joel laughs) - So, we sort of created a dessert dumpling at the house, and it's like a chocolate Nutella spread with bananas, and we deep-fry it.

JOEL: My knees just buckled.

But sure, that sounds good.

- (laughs) JOEL: That sounds incredible.

- Yes.

JOEL: And I love this idea of, like, I think-- like, when I talk to Jonah and I'm like, "Do you want dumplings?"

he immediately shuts down.

But if I'm like, "Do you want chocolate?"

He's like, "Yeah!"

- That's it.

JOEL: And I'm like, "Well, this is just wrapped in a little wrapper."

- Chocolate with hazelnut.

JOEL: Yeah, yeah, exactly.

All right, well, take me... - And my kids love bananas, so it's like the perfect marriage.

JOEL: Absolutely.

Take me through it.

- Okay, so you're going to have a classic wanton wrapper.

JOEL: Yeah.

- They come in round or... JOEL: Just buy these anywhere?

- Yes.

It's so easy.

They come in packs of 50 for, like, two bucks.

JOEL: Yeah.

- I like cheap food, too.

(Joel laughs) Because you know what, a lot of it goes to waste.

JOEL: Yeah.

- So you're just going to do... Are you gonna-- you want me to make it all for you?

JOEL: I'm watching you.

- Okay, right.

JOEL: I know, it's weird, having a chef just hover over you.

- I know!

I'm like, "There's so much pressure..." JOEL: Oh, please.

Get out of there.

- So, this is-- you're going to love this, I promise, okay?

So we're going to dice the bananas small, because...

Okay, there's also a thing in Chinese culture... JOEL: Yeah.

- ...that my cousins and I, we kind of like-- it's kind of competition.

It's like how much filling can you get in the dumpling without it bursting?

JOEL: What?

- Yes.

It's easy to put a little filling in.

JOEL: Yeah.

- But if you put a lot... JOEL: You want to maximize the filling.

- Yeah.

Like, that's like a big deal.

So my cousins and I always grew up seeing who could get more filling in.

JOEL: Are you a little competitive, like, like, on The Real Housewives?

- I'm so competitive.

JOEL: Let's just be for real.

Are you the best cook on The Real Housewives?

- Yes.

I'm the number-one cook on the... JOEL: It was said right here.

- (laughs) JOEL: News just broke right here.

We have the top cook.

- I say that humbly, but yes I am.

Okay.

JOEL: I love it.

- So, you want to help me?

JOEL: Yeah.

- Okay, so take a skin.

JOEL: Okay.

- And it's just so easy.

JOEL: Okay.

- And I always say this about food-- I'm like, "Oh, everything I make is easy."

This is ridiculously easy.

So you're going to take a little bit of your chocolate hazelnut spread.

JOEL: Yeah, yeah.

And just put it in the middle?

- A little dollop in there.

A little dollop.

JOEL: Okay.

Try not to hit your mouth on the way down.

- That's right.

Or you can.

JOEL: Yeah, exactly.

- And... look how simple.

JOEL: Jojo, I feel like you'd make this.

- Yeah.

JOEL: You'd love this.

- This is-- okay, so, I have dumpling parties at the house, and I set up the table just like this.

And it's all the parents and kids.

And I get... we set it up just like this.

And we make it, and we're eating and we're talking, and we're hanging out, and we're watching football games, and it's just the best.

JOEL: And people are just literally assembling their own?

- Everyone-- yeah.

JOEL: That's so cool.

And then we have it frying pans and everything's running.

We make like, usually... dinner dumplings.

JOEL: Yeah, yeah.

- And then-- but the kids are always like...

I keep it right in the center.

I'm like, "Okay, if you guys eat at least five dumplings, then you get to this one."

JOEL: I love it.

I love it.

- And you're just going to put a couple small pieces in.

JOEL: Yeah.

This is really, really easy so far.

- Really easy.

JOEL: So far, I'm loving it.

Okay, and then?

- Yes.

And then you're going to take a little bit of water... JOEL: Yeah.

- And you're going to go on the edges, and we're going to do a triangle.

JOEL: Okay.

- Because... that's what we're going to do.

JOEL: Yeah, Easiest thing, yeah.

- Right.

And you're just going to fold it up like that.

JOEL: Okay.

- And you're gonna press in the edge.

JOEL: Honestly, kids would love to eat this, but they would love to make these.

- Oh, it's so fun.

JOEL: Yeah.

- Are you gonna eat this?

JOEL: You're gonna eat this.

How good!

- Do you like chocolate hazelnut spread?

Yeah, who doesn't like that, right?

(Joel laughs) - I know my kids want that like every day.

JOEL: So how did I do in the competition?

I kind of nailed it.

You crushed that one.

JOEL: Yeah, yeah.

- And we're going to fry it.

JOEL: Okay.

So talk to me... - And that's it.

JOEL: So, how hot's the fry oil?

- Like 350, something like that.

JOEL: Okay, and you just kind of lower them in like this?

- Lower them in.

JOEL: Okay.

- For two to three minutes.

And this is how you make any kind of fried wonton, right?

So that's the beauty of this.

Put any meat in it, whatever you like.

That's why this is called, like, the gateway dumpling.

JOEL: I love it.

I love it.

- Yeah.

JOEL: I mean, I know a lot of us, I asked you guys, like, who are parents, whatever.

I think a lot of people shy away from getting on a plane with their kids.

You take your kids to like, Asia, like everywhere.

- Everywhere.

JOEL: And so it's important for you, for them to try new flavors... - Yes.

JOEL: To be exposed to other cultures.

Tell me about that.

- So, my husband and I, we've been together for 20 years, and we always take a cooking class every country we go to.

He and I both... JOEL: That's so cool.

- Yeah, it's the best.

JOEL: Yeah.

- Food is really how you sort of understand culture.

That's how I think of it.

JOEL: But I love that you do a class, you don't just go to a restaurant, you want to get hands on... - Oh, yeah.

No, we go to the markets, we really see the food.

And that's what's so great.

So we just got back from Asia.

We were in Southeast Asia for about a month with the kids.

And it's a long flight; it was 24 hours to get there.

JOEL: Yeah.

- But as long as they have their backpacks, it's perfect.

JOEL: Yeah.

This is what you're looking for?

- Yes, perfect.

And when it's hot, you want to powder the sugar.

JOEL: So while it's hot, you put a little powdered sugar.

- While it's hot, yeah.

That's it.

You guys help me.

JOEL: Guys, give it up for that.

That is awesome.

(cheers and applause) - I feel like everyone can do that, no?

JOEL: I...

I feel like if I bit into that, it would be molten lava.

I wouldn't be able to swallow it.

But, like, how long do you have to... - Yeah.

But that's hot, though.

JOEL (laughing): Yeah.

- I mean, why not?

JOEL: You gotta let it go.

- I would wait a couple minutes, yeah.

JOEL: Yeah, wait a couple minutes.

Try not to get too excited.

- Yes.

JOEL: I'm really excited right now.

But yeah, so I like traveling with the kids.

It can feel daunting, but it's such a great way to get them out of their comfort zone.

Our motto is, "You have to try it."

JOEL: You have to try it.

- And that's it.

JOEL: So, inspired by you, I thought we'd make some other dumplings.

- Love.

JOEL: You made this... Yeah, a little hazelnut spread one.

But I like this idea of kind of introducing other cultures.

So has anyone ever had a crab rangoon?

- Oh, yes, love it.

(audience members saying yes) JOEL: You love a crab rangoon?

Really?

Okay, I love that.

- (laughs) Yeah, it's super... - Is that your... JOEL: Yeah, my mom, that's my mom.

- That's where you came from, of course she likes it.

JOEL: Exactly, yeah.

Makes sense.

- Why do you think you're here?

JOEL: So, we have a little bit of cream cheese instead of the hazelnut spread.

So we put a little bit of cream cheese in the middle.

- Love.

JOEL: You're into this?

- I love-- well, I love cheese.

JOEL: Yeah.

And then you put a little bit of crab in there.

So this is, again, I don't think my kid would just eat crab.

Maybe, but if you kind of hide it in a dumpling in this good way... - Exactly.

JOEL: It's got this gateway vibe.

- Exactly.

JOEL: I love it.

- Well, you start with this, and then they'll grab any dumpling you see, right?

JOEL: Right, yeah.

(laughter) - And then... JOEL: That one's a surprise.

- Yeah, it's a surprise.

JOEL: Yeah, exactly.

JOEL: Could be anything, yeah.

- Right.

- But that's all you want them to do, right?

You want them to try things... JOEL: Absolutely.

- And so you find ways to sort of slowly integrate these kinds of flavors for your kids, and then eventually they're going to find one they love.

JOEL: Love that.

(applause) Yeah, all right, so we did like a crab rangoon one, and then I thought... - Looks good.

JOEL: I don't know, this one's way easier, but sun-dried tomato... - They're all easy.

JOEL: I know, but sun-dried tomato and, like, mozzarella...

There's so many options.

- Yeah.

JOEL: I will say, what's awesome-- and I'll ask you about this, Crystal-- can you freeze these at this stage or would you cook them?

- So when I make it, I'll literally put the TV on, and I'll have like a huge table of ingredients and my skins, and I put them on a sheet pan, and I'll make 300 to 500 at a time.

JOEL: What?

- - And then I freeze them in batches.

I know, it's a lot of work, but guess what?

Then you have, like, three, four months of food ready to go.

JOEL: I want to live at your house, yes.

- You're welcome, I have guest rooms.

(laughs) JOEL: Oh, I'm 100%.

I know we've got some... Look at how these look, guys.

- Wow.

JOEL: And we kind of mixed up the dipping sauces, too.

- That looks delicious.

JOEL: So these are sweet.

These are kind of the more hazelnut one.

And then you've got... - (laughs) JOEL: Yeah, now look at this.

He's reaching for it, I love it.

- He wants dumplings.

JOEL: The gateway dumpling has happened.

I'll pass you that, maybe pass this one over there.

Guys, one more time for the gateway dumpling.

- This is for you.

(cheers and applause) JOEL: All right.

(applause continues) Couple of basic questions for you.

This is something we like to do.

- Okay.

JOEL: It's just called... it is Quick Bites.

- Quick Bites, okay.

JOEL: It's quick, quick.

Weirdest thing you've ever eaten?

You've traveled a lot.

- I don't...

I don't think it's that weird, but my friends think it is.

I...

Rob and I went to Machu Picchu, and in Peru, everyone eats guinea pig, so I thought it was like bacon.

So we're on the street, and they fry guinea pig everywhere.

And all my friends are like, "You ate a giant rat."

I was like, "Oh, well it tastes like chicken, so."

JOEL: I'm kind of down with a guinea pig.

Who here would eat a guinea pig?

Raise your hand.

- I would do it.

JOEL: Yeah, you would do it?

Literally there was two people who raised their hand.

- (laughing): That's really... JOEL: So, okay, that is weird, yeah.

(both laugh) - So... JOEL: Was it good?

- It tastes like chicken.

JOEL: Okay, fine.

- Yeah, like very dried out chicken.

But... JOEL: Okay, sounds horrific.

You sold it.

- Yes.

JOEL: Yeah, yeah, yeah.

- So I posted, I was like, "Oh, my God, you guys, I had guinea pig."

Like...

I really thought it was going to be like bacon, but apparently it wasn't, so...

So I would say that's one.

I mean, I've eaten, like, bugs and stuff like that.

JOEL: Yeah, yeah, yeah.

But that's pretty gnarly.

- Yeah.

JOEL: What about best meal you've ever had?

- Oh, my gosh.

For me, I like very simple dishes executed well.

And I love... do you ever eat bottarga?

JOEL: Oh, my God.

Does anyone know what bottarga is?

- Okay, so that's probably my favorite go-to dish when I'm at a restaurant.

JOEL: So, it's... for people who don't know what it is, it's the inside-- it's egg sack of a fish.

- Yeah.

JOEL: Salted, dried, and then you can kind of grate it.

It's salty... - Yes.

JOEL: It's ocean-y.

- It's... JOEL: Again, I might put that as one of the weirdest things you could eat, yeah, yeah.

- I was just thinking that might have been the answer for the first.

JOEL: Yeah, yeah, yeah.

But it's so good.

- But just on a perfectly cooked al dente pasta with... JOEL: Yes.

- ...bottarga, like, is my jam.

All day long.

JOEL: I love, I love your taste.

Okay, this one's intense.

You ready for this next one?

- Okay.

JOEL: Is a hot dog a sandwich?

Yes or no?

- (laughing): Oh, my God.

(laughter) Okay, I was just at Zoe's back-to-school night.

JOEL: Yeah.

- And every week, they ask the kids a question, and that was the question of the week.

JOEL: What?

- It was on the wall, and we all had to answer.

JOEL: Are you serious?

I've been pondering this for years.

- I can't believe you just asked me, that's bizarre.

JOEL: Yeah.

- Um... okay.

I'm going to say no.

Because... JOEL: Okay.

- In L.A.-- and I'm sure this is everywhere-- but I grew up going to Dodger games, and there's, like, outside of, you know, like, Lakers and Dodgers, they have all the guys that like make hot dogs.

JOEL: Yes, yeah.

- Like street dogs.

Like, that's not a sandwich.

Like, that's like... that's like an amazing delicious hot dog, and it's like its own thing.

(Joel laughs) And they have all these toppings... Like, it's its own category.

JOEL: I die... her, her sales pitch was, "That's not a sandwich, that's a hot dog."

- (laughing): It's hot dog.

JOEL: I love it, I love it.

So the answer is, it's a hot dog, it is not a sandwich.

- It's a hot dog, it's not a sandwich, because it's... it's not one-note.

You can make a lot of incredible hot dogs.

I'm sure you could put all this stuff on it, or somehow.

JOEL: Okay, all right.

I'll give her that, I like that answer.

- What do you think?

JOEL: Oh, I'm not going there.

- (laughs) JOEL: We're going over to here.

So, we like to end every show with some sort of little libation, some sort of toast.

- Ooh, love.

JOEL: And since today's all about kids, we thought it'd be really fun to make a really good punch.

If you look at the back of, like, a juice box, oh my gosh, you guys, there's so much sugar.

- Yeah.

JOEL: There's so much stuff, and it's really easy to make this fun and cool, and I kind of feel like that's been your vibe.

It's, like, how do you kind of make it really welcoming and cool for kids to get involved?

So we've got a juicer here.

It's really, really easy.

You just kind of turn it on.

(juicer whirring) - Juicing is the gateway to vegetables.

JOEL: Beyond, and you can just start going.

So we've got pineapple.

- Okay.

JOEL: Just start hitting it up.

(juicer whirs) - Yep.

- Very exciting.

JOEL: Then we've got tons of watermelon, you could do apples.

- Love.

JOEL: Right?

Strawberries if you want them.

- (laughs) JOEL: I know, it's literally getting everywhere.

- (laughing) JOEL: That's beautiful.

- But it's fun, right?

- Yeah.

JOEL: You would do that, right?

I mean, you would totally do that.

- (laughs) JOEL: Then you just kind of grab this, and you can add it to a big bowl.

- Oh wow, that looks good.

JOEL: Right?

And then you can just kind of hit it with some mint.

- Beautiful.

I love mint.

(inaudible chatter) JOEL: See, see, he's already into it.

All the kids are pointing.

- See?

And also because you're watching it, right?

They know the ingredients going in.

JOEL: Exactly.

- That's so vital.

JOEL: Jojo, do you wanna throw a couple of those in there?

- I'll do it.

JOEL: You want to do it?

- I will.

JOEL: You can just dump them in.

Yeah.

And then we got some strawberries-- so, we just put in whole fruits.

- So good.

JOEL: Tons of ice.

Mix that up, Crystal.

- Okay.

JOEL: Yeah.

And then... - I'd be happy to mix that up.

JOEL: This to me, I mean you leave this out, you let kids kind of spoon it themselves, but to me it's so much more interesting than a juice box... - Yes, sure.

JOEL: You can kind of use fruit that's about to go bad.

So you just grab some glasses... Let's see if I can grab them all.

- Okay, this is a great little mixer, too.

JOEL: You're into this?

- I'm not mad at a... a new mixer for my cocktails.

JOEL: Yeah, yeah.

100%.

But look at that, how-- Look how pretty-- I would serve this up to a bunch of adults.

- Of course.

JOEL: Isn't that pretty?

(audience agreeing) Look at that beauty.

- I love a mocktail.

Thank you.

(applause) JOEL: I love it.

It smells amazing.

I love all the citrus in here, and I think... - Yeah, that really does smell good.

JOEL: Doesn't that smell good?

- Yeah.

JOEL: I'm going to give a quick toast just to kind of end this.

First of all, you couldn't be more sweet.

I think your ethos of trying to get kids in the kitchen, get them excited, see it from every step, makes so much sense.

So, really big toast to Crystal.

You're incredible.

- Thank you.

JOEL: I want to toast you guys for being here.

Incredible audience, and you guys for being at home.

Thank you for watching and tuning in.

Let's kick it up for these kiddos and really think outside the box when it comes to them, because, hey, they're the next gen.

They're going to be feeding us, so let's feed them.

- That's right.

JOEL: Cheers, guys.

- Cheers!

(cheers and applause) JOEL: Ooh, that's yum.

- So good.

JOEL: Damn, that's good.

♪ ♪ JOEL: To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me, live in real time.

I'll see you in the kitchen.

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- But we don't want to exist.

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Oven air fries and bakes.

Double cooktop and griddle.

♪ ♪ ♪ ♪ - Sweet food.

Sweet moments.

Splenda.

- Yum.

(applause) ♪ ♪ (audience cheering) ♪ ♪ ♪ ♪