Amber and Rémy join Adam in the studio for special crossover episode with the Work Rocks podcast. Eating desk lunches is inherently sad, but there are ways to make it better. Let them walk you through it.

Amber and Rémy join Adam in the studio for special crossover episode with the Work Rocks podcast. Eating desk lunches is inherently sad, but there are ways to make it better. Let them walk you through it.

Haute Dish: 75th Course - Sad Desk Lunches

Amber and Rémy explore the murky depths of what social media has done to food culture. There's plenty to be angry about, but they still try to be a little hopeful. Tasty videos are still pretty great, after all.

Amber and Rémy explore the murky depths of what social media has done to food culture. There's plenty to be angry about, but they still try to be a little hopeful. Tasty videos are still pretty great, after all.

Haute Dish: 74th Course - Instagram Eating

Rémy and his coworker Sarah talk about how to properly pull off a cooking demo, why TV is hard and why shouldn't taste anything made for looks.

Rémy and his coworker Sarah talk about how to properly pull off a cooking demo, why TV is hard and why shouldn't taste anything made for looks.

Haute Dish: 73rd Course - The Cooking Demo

Amber takes the reigns this week as the two hosts try to get their lives the together long enough to be in town at the same time. With a death comes a hole in one's spirit, a hole that can't be repaired—but can be helped—with food. Amber explores those possibilities.

Amber takes the reigns this week as the two hosts try to get their lives the together long enough to be in town at the same time. With a death comes a hole in one's spirit, a hole that can't be repaired—but can be helped—with food. Amber explores those possibilities.

Haute Dish: 72nd Course - Solace in Food

Rémy and Pierre are stuck at JFK airport in NYC and tell you about what they ate on their recent whirlwind trip to France. Spoiler: not all of it was good.

Rémy and Pierre are stuck at JFK airport in NYC and tell you about what they ate on their recent whirlwind trip to France. Spoiler: not all of it was good.

Haute Dish: 71st Course - Almost Home

Are bagels better as a sandwich or as two separate halves? Amber and Rémy discuss over some lox and a schmear. Find a hole in their arguments? Take it to Twitter. Now get outta here.

Are bagels better as a sandwich or as two separate halves? Amber and Rémy discuss over some lox and a schmear. Find a hole in their arguments? Take it to Twitter. Now get outta here.

Haute Dish: 70th Course - Bagels

Amber and Rémy talked canned tuna on this week's mini episode. Love it or hate it, it still definitely exists. So they have opinions.

Amber and Rémy talked canned tuna on this week's mini episode. Love it or hate it, it still definitely exists. So they have opinions.

Haute Bite: Common Baby Bite My Fire

Amber and Rémy are cooking WHILE podcasting to help promote the Soul Food Sessions tour being put on by Coca Cola Consolidated. On the menu: scallops that Rémy dad critiques his cooking about, purple carrot chutney that takes time to cook down, and a potato leek soup that was pre-made.

Amber and Rémy are cooking WHILE podcasting to help promote the Soul Food Sessions tour being put on by Coca Cola Consolidated. On the menu: scallops that Rémy dad critiques his cooking about, purple carrot chutney that takes time to cook down, and a potato leek soup that was pre-made.

Haute Dish: 69th Course - Soul Food Sessions

Amber loves biscuits. Rémy loves biscuits. You love biscuits. Delve into what makes a perfect biscuit, and where to find it, in this week's episode. Then curl up in between a couple buttery layers and go for a nap. You deserve it after getting up early to make those biscuits.

Amber loves biscuits. Rémy loves biscuits. You love biscuits. Delve into what makes a perfect biscuit, and where to find it, in this week's episode. Then curl up in between a couple buttery layers and go for a nap. You deserve it after getting up early to make those biscuits.

Haute Dish: 68th Course - Biscuits

In the episode that no one ever asked for, Rémy reads the latest issue of Bon Appétit about grilling and reacts to it. Why? He just bought a new grill (it's red, duh) and wanted some new ideas.

In the episode that no one ever asked for, Rémy reads the latest issue of Bon Appétit about grilling and reacts to it. Why? He just bought a new grill (it's red, duh) and wanted some new ideas.

Haute Dish: 67th Course - Rémy Gets Grilling Inspiration

Rémy Thurston and Amber Donaghue are service industry veterans and now work as a food photographer and writer respectively. They love and hate, eat and cook. Then they talk about it.

Haute Dish

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 (spoiler: it's not barbecue).

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 (spoiler: it's not barbecue).

Haute Dish: 55th Course - Hometown Homage

Amber is joined by Chef Mike to discuss Jewish food. There are some serious opinions to unpack here. Expect some guilt if you don't finish the whole episode.

Amber is joined by Chef Mike to discuss Jewish food. There are some serious opinions to unpack here. Expect some guilt if you don't finish the whole episode.

Haute Dish: 62nd Course - Keeping it Kosher

Amber and Rémy bring in some help to talk about soul food. Chef/restauranteur Greg Collier joins them in studio to help define the genre, give a strong 86, and fight to keep his grits recipe a secret. It's food for before food podcasts even existed, and it's kinda the best.

Amber and Rémy bring in some help to talk about soul food. Chef/restauranteur Greg Collier joins them in studio to help define the genre, give a strong 86, and fight to keep his grits recipe a secret. It's food for before food podcasts even existed, and it's kinda the best.

Haute Dish: 27th Course

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.

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.

Haute Dish: 52nd Course - One Year In

Rémy and Amber are coming at you from a kitchen! Seemed appropriate. They talk about the impending End of Summer, but less dramatic than Game of Thrones. Some dishes you should be eating if you know what's good for you get discussed and dissed.

Rémy and Amber are coming at you from a kitchen! Seemed appropriate. They talk about the impending End of Summer, but less dramatic than Game of Thrones. Some dishes you should be eating if you know what's good for you get discussed and dissed.

Haute Dish: 35th Course

Amber and Rémy are slapping some breakfast on toast and talking about it. It's been that kind of week. Eggs? YUP. French? Definitely. Make sure you still have your PJs on when some uncomfortable 86s start flying. Maybe get your bagel to go.

Amber and Rémy are slapping some breakfast on toast and talking about it. It's been that kind of week. Eggs? YUP. French? Definitely. Make sure you still have your PJs on when some uncomfortable 86s start flying. Maybe get your bagel to go.

Haute Dish: 24th Course

They are still not a sandwich, despite what Ruth Bader Ginsburg says, but this week Amber and Rémy talk about their favorite frankfurter/bun combinations. Ketchup takes a hit, while cabbage products go unscathed.

They are still not a sandwich, despite what Ruth Bader Ginsburg says, but this week Amber and Rémy talk about their favorite frankfurter/bun combinations. Ketchup takes a hit, while cabbage products go unscathed.

Haute Dish: 61st Course - Haute Dogs

Rémy and Amber talk about how they started loving food in this previously unreleased trial episode. Amber ate meat scraps and Rémy remembers a chocolate cookie cake. There's a meat and cheese discussion, and SORRY FOR THE EATING NOISES.

Rémy and Amber talk about how they started loving food in this previously unreleased trial episode. Amber ate meat scraps and Rémy remembers a chocolate cookie cake. There's a meat and cheese discussion, and SORRY FOR THE EATING NOISES.

Haute Dish: 30th Course

What did you eat as a kid? Amber and Rémy explore kid food through the judgy eyes of adults on this week's episode. They ate like kids, fought like children but still ended up making a podcast with adult language. Listen and let them know what you wish you could still eat now.

What did you eat as a kid? Amber and Rémy explore kid food through the judgy eyes of adults on this week's episode. They ate like kids, fought like children but still ended up making a podcast with adult language. Listen and let them know what you wish you could still eat now.

Haute Dish: 40th Course

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 of swearing.

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 of swearing.

Haute Dish: 56th Course - Opening a Restaurant

It's wedding season and Amber is on the road so Rémy's brother Pierre (yeah, very French) joins him in the studio. But never fear, Amber keeps them in line by phone on her road trip. They talk catering, I dos and don'ts and what they are 86ing this week. Happily ever eaters.

It's wedding season and Amber is on the road so Rémy's brother Pierre (yeah, very French) joins him in the studio. But never fear, Amber keeps them in line by phone on her road trip. They talk catering, I dos and don'ts and what they are 86ing this week. Happily ever eaters.

Haute Dish: 21st Course

Getting a nip in when it gets cold is important. Amber and Rémy take you through what they're sipping on as it gets chilly out. They also pour out a healthy dose of judgement when it comes to what they're 86ing. Cranberries are a sometimes food, you know?

Getting a nip in when it gets cold is important. Amber and Rémy take you through what they're sipping on as it gets chilly out. They also pour out a healthy dose of judgement when it comes to what they're 86ing. Cranberries are a sometimes food, you know?

Haute Dish: 43rd Course

In this miniature Thanksgiving episode, Amber and Rémy may or may not have gravy-induced paralysis. They share their favorite ways to reuse leftovers while emitting guttural noises on the floor. Smoothies are in the future.

In this miniature Thanksgiving episode, Amber and Rémy may or may not have gravy-induced paralysis. They share their favorite ways to reuse leftovers while emitting guttural noises on the floor. Smoothies are in the future.

Haute Dish: 45th Course - Leftovers

Amber and Rémy are guests on P.S. I Love This Podcast with hosts Dana and Sarah. They talk about the best and worst food-based romcoms and what makes food such an integral part of dating. Then they get Sarah and Dana to 86 some stuff with them.

Amber and Rémy are guests on P.S. I Love This Podcast with hosts Dana and Sarah. They talk about the best and worst food-based romcoms and what makes food such an integral part of dating. Then they get Sarah and Dana to 86 some stuff with them.

Haute Dish: 63rd Course - P.S. I Love This Dish

Let's talk about sticks baby. Rémy and Amber talk about food that comes on a stick or looks like a stick. And they ABSOLUTELY don't make any suggestive comments. Listen to make sure. 

Let's talk about sticks baby. Rémy and Amber talk about food that comes on a stick or looks like a stick. And they ABSOLUTELY don't make any suggestive comments. Listen to make sure.

Haute Dish: 31st Course

Amber and Rémy peruse their favorite food magazines and give undeserved critiques because they think they know better. But ALSO a lot of delicious praise. No editor's notes here.

Amber and Rémy peruse their favorite food magazines and give undeserved critiques because they think they know better. But ALSO a lot of delicious praise. No editor's notes here.

Haute Dish: 33rd Course

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 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

Haute Dish: 53rd Course - Diner Love

Amber and Rémy record in 94-degree heat to get you the most important seasonal gardening info that they could come up with on the spot. Plant those greens, now, people and much more on this week's pod.

Amber and Rémy record in 94-degree heat to get you the most important seasonal gardening info that they could come up with on the spot. Plant those greens, now, people and much more on this week's pod.

Haute Dish: 65th Course - Fresh Air Fare

Lay out your blankets! Rémy and Amber talk about picnics, where to have them and what to eat. But don't worry, they don't forget to pack some 86s in their baskets to lay out for you before the ants come.

Lay out your blankets! Rémy and Amber talk about picnics, where to have them and what to eat. But don't worry, they don't forget to pack some 86s in their baskets to lay out for you before the ants come.

Haute Dish: 23rd Course

The best podcast episodes on Startups. For anyone working in a startup, or anyone interested in the incredible stories behind how people built companies like Instagram, and Facebook. Offering both practical advice and insights, as well as the stories for how many of the biggest startups got to where they are today. Add episodes you're interested into your queue below!

OwlTail

Best Startups Podcasts

The best podcast episodes on romantic relationships. Episodes talk about the 5 love languages, intimacy, and the taboo topics of sexual desires and infidelity. This topic is a deep dive into the science and complexities that face us in our relationships with others. Add episodes you're interested into your queue below!