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Aug. 1, 2025 - Dr. Oz Podcast
42:43
Dr. Oz Reveals SHOCKING Truth About Store-Bought Iced Tea | Dr. Oz | S10 | Ep 151 | Full Episode
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Time Text
If you're drinking iced tea and it tastes like syrupy, sweet raspberry punch, is it still iced tea?
We investigate iced tea.
What's really brewing in those store-bought bottles?
And Hoda Cotby opens up about expanding her family.
I hope it's in the cards for us.
Plus, the Disc Crew serves up your favorite restaurant chain apps.
We hacked the recipe for those famous endless breadsticks.
Coming up next.
Oh, oh, oh.
Y'all ready for season 10?
Yeah!
Yeah!
I love you, Dr. No Matter of the Season, we all love iced tea.
It's refreshing, it's so crisp, you think it's healthier, there's soda and that sugary energy and some of those coffee drinks that you get out there.
But what's really brewing in that bottle you're buying at the store?
Today, we investigate the truth about iced teas.
How much tea is really in them?
And are you getting the health benefits that you're drinking?
Food journalist Mark Shasker is here with a closer look at the latest store-bought brews.
Let's walk through the most popular varieties.
Welcome back.
The first are sweet tea and flavored iced tea, because guess what?
It's not just lemon in there.
You say flavored iced tea has actually become the new soda.
The iced tea story is really interesting, and it starts with soda.
We were told, drink less soda, there's too much sugar.
We got the message, and a lot of people turn to iced tea because it's a healthier beverage.
There has been an explosion in the iced tea aisle.
You can get it in mango, you can get it in peach, you can get it in raspberry.
But you gotta ask yourself a question.
If you're drinking iced tea and it tastes like syrupy, sweet raspberry punch, is it still iced tea?
It's the right question.
You know, but you used to make it at home, so you extrapolate and you figure it's okay.
And you see the word tea there, and you think, well, this is tea, right?
So sweet teas, flavored teas are all there.
Then you got the diet iced tea craze.
A lot of viewers say that you guys have ditched the iced, the diet soda in favor of the diet iced tea.
What do you think about that?
Well, it's the equivalent of diet soda.
They're using artificial sweeteners.
So it depends how you feel about consuming artificial sweeteners.
I don't love them.
I know you don't.
But here's the thing.
Tea on its own is not sweet, doesn't have sugar.
Why do we feel this need to add these sweeteners to it?
I mean, lightly sweetened.
There's a way they did that.
That's right, lightly sweetened.
Exactly.
Light.
And finally, specialty teas.
Are these actually any healthier?
I look at the green tea, macho, Roibos.
Exactly.
There's also been an explosion in the type of tea.
It's not just your traditional iced tea anymore.
And these are all made.
They are infusions of plants, fundamentally.
We love plants, right?
But by the time these get into the bottle and have that word iced tea on them, there's a lot of other stuff in there.
So this is, again, no guarantee that you're getting what you think you're getting.
And then I look in the labels and I see the words all natural, I see brewed.
And I think that tea generally is always all natural and brewed.
How else do you make tea?
What do they mean by that?
And you see that, and it makes you think this is a higher quality product.
And those words are doing exactly what they're intended to, which is lure you in.
So Mark sorted through all the teas so you don't have to, and he uncover some things you might not know about your favorite drink.
The first is how much tea is really in your iced tea.
Let's start with iced tea lover Haley, who is here and he's going to help us out on this.
Why do you drink so much iced tea?
So I drink iced tea because I'm very health conscious and you don't want to be drinking juice all the time and it's kind of like a nice deviation from your everyday water because I drink a lot of water.
I'm proud you're drinking the water.
Thank you.
We do a little experiment with me, a little taste test.
Absolutely.
I want to find the difference between freshly brewed tea, the way y'all make it at home theoretically, and their store-bought bottled tea.
It's a simple experiment, right?
So, are you ready?
Yes.
A little cup.
This is fresh brewed tea.
We just made it backstage, okay?
Take a little bit there.
Just give that a taste, see what you think about it.
And please describe it if you don't mind.
Yeah, absolutely.
So again, it's similar to what you might buy in a bottle, but there's a difference, isn't there?
Yeah, it's a little bit less sweet and it has a more bitterish taste.
So that bitterness you're tasting, those are called polyphenols.
They're antioxidants, hugely valuable, reduce inflammation.
It's a lot of the benefits, like against cancers, that teas are supposed to have.
But you notice you tasted it because it was made here the way the old-fashioned way you'd make tea.
So Mark, what's wrong with this version of tea?
It's the bitter problem.
And there's two reasons for it.
One reason is that we've all been accustomed to really sweet beverages, so there's that expectation it'll be sweet and not bitter.
But the other problem is a lot of these mass market iced teas are not using the best quality teas.
Sometimes they powder them when they make them, and that cranks up the bitterness.
So that's another reason they got to start adding stuff to it to get rid of the bitter problem.
So if you had something bitter at home, what would you do to get rid of it?
One option is to dilute it, right?
This is what they do to get rid of the bitterness.
They get water, right?
Remember, that's your brewed tea that has a little too much bitterness in it.
So you just add a little bit of water to it.
But you know, since it's pretty bitter, you can add even more than a little bit of water to it.
And there's poetic license here, right?
You can also, you know, when you do this, minimize bitterness, but you now got a little bit of a problem because you got to enhance the flavor somehow.
So if you don't mind, I'll give you a little taste of this.
Just tell me, how does that taste to you?
Because what I'm trying to figure out is, are you used to drinking a less concentrated tea now?
Yeah, that tastes like straight water.
Tastes like straightforward.
Yeah, I can't even taste the tea anymore.
Well, in between, they try to figure out where it gets to your taste palates enough, but the bitterness is gone.
But we got another problem.
Look at the color here.
I mean, guys, compare these two.
Do you see a difference there?
What?
Big difference, right, in color?
All right, so Mark, what do they do when they have a color difference?
Because people don't like that color.
Yeah, and if you put this color in the bottle, people say, what?
That doesn't look like iced tea.
So they got a trick.
They take this stuff, caramel color, and they add it to this watered-down iced tea.
And whoa, presto, it looks like tea again.
Yeah, you just got dark again on me.
So that makes me start to wonder about the nutrient value, right?
Because that's why you're drinking the tea.
That's why people like me are recommending it.
So how many bottles of tea would you need to drink to get the same amount of those polyphenols I talked about earlier that you get in a cup of brewed tea?
Because you're going to get the benefits.
We got to do some math here.
So if I, for example, gave Haley five bottles of iced tea from a store, would it be the equivalent of what I would have gotten with one of our naturally brewed versions?
You're going to need more.
More.
You need more than five.
All right.
More.
Put that up there.
What do you think?
Would 10 get her there?
Absolutely.
10 is not enough.
You need more.
All right.
10's not enough.
Let's try this then.
About 15.
So you think you probably got there?
You got 15 bottles.
Is that the same?
Is that the polyphenol equivalent?
Audience, close?
Not that.
They're too smart.
One researcher looked into this, tested the polyphenols, found in the bottled iced tea, there's between 3 and 81 milligrams.
In the stuff you brew yourself, between 50 and 150.
That means if you wanted to get this polyphenol punch in the bottled stuff that you get at home, he would need to drink almost 20 bottles.
Wow.
Yep, for it?
20 bottles?
What do you mean?
We can't even see me anymore.
That's a lot of tea.
You disappeared on us.
Unbelievable.
But here's the thing that's amazing to me.
Although you've disappeared from the picture, your taste buds are still here.
We've got to retrain our taste buds, right?
Let's talk about the other ingredients that are being added because this doesn't work for most people, so they have to put other things in there, including, Mark, staggering sugar counts.
I mean, the numbers that I would never have imagined in what I thought was a generally healthy brew.
Yeah, it's, and remember how Haley said it doesn't taste like tea anymore?
So they got to do something to get us excited about it.
They add a ton of sugar.
We looked at it.
We found some of these brands had 44 grams of sugar.
Now, think what's going on here.
People are saying, I don't want sugar.
I'm dishing the soda.
I'm going to drink iced tea.
They go to iced tea, they end up getting more sugar.
I mean, that's crazy.
The same amount as a soft drink.
Or more, even.
And one of the most popular iced teas out there are the ones that have the lemons in them, right?
So I thought, you know, these are squeezing a lemon in there.
That's how we do it at home.
That's the thing that's getting me.
You know, it says all natural brewed.
You put the lemon in.
It reminds me of what my mom would make, right?
But instead, what's really giving us that lemon flavor, Mark?
Well, in some cases, not lemon.
They'll use things like artificial or natural flavorings.
Sometimes you do get a bit of actual lemon in there that have concentrated lemon juice or lemon extract.
But here's the thing you got to think about: it's the other stuff you're adding, this stuff, the sugar.
So a lot of those lemony iced teas are, to me, more like lemonade with a little bit of tea poured in.
So give us the lowdown here.
What should we be looking for when we buy a bottled iced tea?
Okay, one thing, do not look at the label.
Some of the worst iced teas have these labels that it makes them look like this wellness infusion that's going to make you healthy.
Turn it around, look at the ingredients.
And there's actually a good news story here because a lot of consumers have been getting fed up with these lousy iced teas, have been demanding a better product.
And some companies are delivering.
I found one iced tea that had three ingredients: water, green tea, and vitamin C. So there is better stuff out there.
You just got to look for it.
Simple stuff like that.
That's what we thank you very much.
I hope you enjoyed that.
I really tasting as well.
Up next, a delicious, easy iced tea you can make in minutes.
Plus, whatever happened to Wendy, the Snapple lady.
You remember her?
Yeah, we found her.
Find out when we come back.
An aspiring actress goes to Hollywood only to disappear.
And start to really piece together an exact series of steps until she goes off the grid.
Police come up short on answers.
But Tipster's tip was also wrong.
It was wrong too.
Witness the case unravel in real time.
They had two guns, a rope, and a tape recorder.
Plus, a new approach to stop stress that won't stress you out.
All new Oz.
That's coming up tomorrow.
If you're obsessed with iced tea, I'm revealing the most refreshing brews you can make at home in minutes.
And one of them is coming from the ultimate iced tea insider.
You all remember Wendy, the Snapple lady from the 90s?
Remember that?
All those commercials?
You ever wonder what happened to her?
Yes.
Curious about that.
Well, she's no longer a Snapple, and she seemed to have disappeared, but we went looking for her.
Take a look at where she is now and what she's been drinking.
Hi, Dr. Oz.
It's me, Wendy.
It's been a while, and it feels great being on your show.
I know that today's topic is iced tea, and everybody out there knows that I do know something about that subject.
And while I do have a preference in my brand, I do also follow a healthy food regimen now.
So my favorite tea flavor of natural tea is an apple cinnamon tea.
And how I make it is I take black tea and I use apples, cinnamon, lemon, and I add it all up together.
And it's the most wonderful, wonderful, natural drink.
And definitely try it sometime.
So with that said, hello, it's tea.
Hello, it's tea, Wendy.
We caught her.
It's good advice.
So we got Mark and Amber here to try Wendy's secret iced tea.
You just take a little sip of it.
Amber, you want to go first?
I think it's really refreshing.
It actually has a really nice, it has a little bit of like a bitter flavor, but it actually is really refreshing.
It tastes really good.
It's a winner, Wendy.
Congratulations.
All right, now, next DIY tea.
If you like your tea sweet, but you don't want the calories, which happens to be American.
The big issue here is they're making our tea into a sugary drink because we're asking them to do that by buying those products.
There are things you can do to avoid that.
This is a very clever hack that Mark's got.
So please tell us about the tea that we're brewing and how you would make it.
Yeah, so this is called Ruibo's tea.
This is made from a plant that grows in Africa, and it's a little bit sweet on its own.
So if you're trying to scratch that sweet itch, this could be the answer.
And I can tell you a really interesting way to make it.
You brew it like you would any tea.
You can use the loose leaves or you can get tea bags.
But when you're brewing it, add in some mint and add in some ginger.
Let it all steep together.
And then when it's cooled down, put it in a pitcher and you can add some orange juice too.
It's delicious.
So again, you can brew it and add these things like Wendy did, or just make it in a pan like Mark just described.
Please highlight if there's any bitterness for you.
Not bitterness, but I love the ginger.
I love the spiciness of it, so it tastes really, really good.
And to me, this one is really quenching.
It just really takes care of that thirst.
It's fresh because there's no bitterness.
You don't have to cover it up by diluting it.
And this doesn't taste like it needs to be.
It's really good.
It actually really tastes great.
So the key is find a tea that naturally doesn't bother your mouth and you don't have to cover up what you're actually getting, including nutrient benefits.
Fantastic advice is always.
Thank you.
You can put these iced tea recipes at Dr.Oz.com, make them, share them with your friends.
Be right back.
Up next, my good friend Hodokothi is here.
We go inside her life at NBC.
She dishes it by raising a toddler.
And if she has plans to expand her family, it's her children's book.
It's fantastic.
message we can all learn from.
My next guest surprised the world when she announced she was becoming a mom on the Today Show.
And now Hodakotby, a seasoned mother of a beautiful blossoming toddler, has a surprise for kids and moms everywhere.
She's a brand new children's book with a very clever message.
I think we can all learn from young and old.
welcome today's show co-host and my very dear friend hoda kotbi Everyone gets tired walking out here.
Not me, Joey.
How are you?
Thank you.
Hi, guys.
Hey!
They are so excited to have you here.
Jumping up and down.
I have to hold them back.
It's extra security here to make sure you didn't get mobbed.
Hi, Dr. Oz.
Hi, you guys.
Thank you.
Wow.
Your energy has always amazed me.
And not just a lot of energy, the fact that you have the right energy.
It's a very soothing, loving energy.
And I remember when I first met you, you just had, actually, just last time she was here, we announced that she was taking over, hosting the Today Show.
Right.
Right, right, right.
But when I first met you with Kathy Lee, and you guys had, you know, my show started a year after you did, so 11 years ago.
Yes.
And you guys have, you know, Tumblr and Louise, basically, just rolling through.
And your partner in crime just left this past week.
So, how does that affect you?
I don't know if you've ever had the feeling of walking up to somebody.
And every single time you walk up to them, they look at you with eyes that say that they love you.
And the thing about her, Dr. Oz, I think that makes her more unique than anybody is she is the most fiercely loyal person I've ever met.
Ever.
I mean, bar none.
So how do you make the transition?
Yeah.
Because you always seem to come here when there's these big moments to Jenna Bush Hager, who I've also had on the show in Ador as well, but very different.
She is different.
She may have grown up in the public eye, but she's like one of the most every woman I've ever met.
And she's funny, she's self-deprecating, she doesn't care, she's a mess.
You know, she's fun like that.
And I think she's going to be a blast.
Does she drink wine with you?
Oh, yes, she would definitely keep up.
Have you met Jenna?
Yes.
She's making sure with you, she'll drink it.
Let's talk about Haley Joy, who has brought joy to so many of us.
You aptly named her.
Are there any plans for her to maybe become a big sister?
Because she deserves to have a little sister, and you're too good a mom.
You should be playing zone defense at this point.
Is that right?
Yes.
I do have to say, like, I sort of hope it's in the cards for us.
If it's meant to be, I always say, like, if God wants it to happen, it's happening.
And if he doesn't, it won't.
And I'll wait and hope.
You're too much of a blessing to a child that hasn't been adopted by you yet.
May not be born yet, even.
But it would be fantastic to have you be a mom to another baby.
Becky, you were 52 when you adopted Haley Joy.
But you're influencing people all over.
I was at the Andy Cohen show recently.
Oh, yeah.
And, you know, he's a father, and he blames you.
He was tired that day.
I mean, what is it like to feel you having an impact on a lot of folks who could have gone their whole life without having the joy of holding that bundle of life?
I think Andy was destined to be a dad.
He just couldn't say it out loud.
I think he needed someone to kind of bounce it off of.
I think it was always there for him.
He seems to have it, man.
He's got the love, and he's enjoying it, and he loves little beds.
Well, you say the evenings with your daughter are your favorite times.
Yes.
What makes him so special?
I don't get the mornings because I work the crazy morning shift.
So the evenings matter to me.
And literally, I love that nighttime ritual.
And one of my favorite, favorite parts is after I give her the bath, we're in the room.
We have a little angel that's like a little light, and we have soft music playing.
And I just talk to her.
And as I'm talking to her, I always say to her every night, you know what my favorite moment of the day is?
And she looks up at me and I would always say, right now.
So I did it.
I've done this every day for two years, just about.
And then about a couple of weeks ago, I'm changing her diaper.
I'm putting the lotion on.
I go, Haley, do you know what my favorite time of the day is?
And she looked at me and she goes, right now.
She got it.
She got it.
It was like so filled me up, overflowing.
But so it just reminded me, like, wow, like this is really getting through.
It's happening.
She heard, she feels it.
Like, and she looked at me with those eyes, like, I love you, those eyes.
It was cool.
It was really cool.
Well, she's inspired you to write another beautiful book, You Are My Happy, which, as always, is thoughtful.
The illustrations, by the way, are gorgeous as well.
Tell us a little bit about what makes you happy.
Yeah, You Are My Happy is just a collection of just little everyday things that happen in the course of the day that I think we forget about.
You know, it's like I think sometimes we feel like life is about exclamation points.
My kid got a medal.
He won the football game.
He got, and then you realize, like, most of life doesn't happen on those big days.
Like, most of life is Wednesday.
Just a day.
Just a regular old day when you do your thing.
And this book is just all about the little things that we, you know, we say thank you for at the end of the day.
It's my favorite thing to do with my little ones.
They're not so little for.
Wait, with the grandkids just wrestling them.
You know, it's so helpful.
You know, it's actually, it seems so small, but it's fundamentally what makes it who we are.
Yeah.
These are incredibly, they secrete octetocin.
I can talk about the hormones.
They don't frankly matter.
It just feels good to tussle a little bit.
When kids get stuck and they laugh and we get upset because it's Wednesday.
Yeah.
You're right.
All right.
So let me add one little thing.
I'll bring some joy to you.
Yeah.
Okay.
Sweets.
Yes.
Apparently a weakness for you.
We've talked a little bit about this.
Happiness happens when there's sweet things around most of us.
How do you resist temptation to have too much happiness in the forms of sweets?
Okay, well, first of all, I feel like sweets are chemical.
Like when I bite into a cookie, like I feel so good.
It's like an addiction.
I love that feeling.
It goes through my village.
Bigger eyes.
I like my eyes.
It's awesome.
So what I do when I'm in a pinch and I have eaten like a sleeve of, I don't know, Girl Scout cookies and there's one more sleeve, the thin mints, I'll dump them in the garbage.
And I used to just pluck them off the top.
This cannot be a substitute.
This is, no, you keep going.
You keep going.
I pluck them off the top and sometimes I'll pour a little like liquid cascade on top so I don't eat them.
That's actually a good idea.
You gotta go far, man.
You gotta go far.
You gotta get rid of it, man.
I have a hack.
Listen, I'm not gonna tell you to have apples in place of what you like to eat, those little cookies.
However, most people have a little issue with fruit because there's a little bit of acidity with the fruit.
Okay.
So the sugar's there with the acidity, so it doesn't taste quite as sweet as what you're just describing.
Okay.
If you salt your fruit, it neutralizes the acid.
Just a little bit of salt, like that.
And you'll only taste the sweet.
Is that true?
Well, you're going to tell me.
I've heard people who salt their watermelon.
Yes, that's why they do it.
They do?
Yes.
Okay.
It boosts the sweet a little bit.
It's a little something you might think about.
You can taste the sweet better.
It does boost the sweet.
Yeah, yeah.
That's good.
That's a gift from me to you from the show.
It's salt.
The most valuable thing we have.
Welcome back.
Boda's sticking to our house to weigh in on today's health hot topics, including her unfiltered response to mom-shaving trolls on the internet.
Stay with us.
That's what we got.
We do this around.
An aspiring actress vanishes.
You can start to really piece together an exact series of steps until she goes off the grid.
Can two podcasters help solve this crime?
They had two guns, a rope, and a tape recorder.
That's coming up tomorrow.
It wouldn't be a day with Hoda without some wine.
So we are back and she's weighing in some of the hottest health topics out there, starting with this blue wine.
It's the one wine I'm told you haven't tasted yet.
What is it?
But first of all, describe what you think it will taste like.
I mean, it looks Windex-y to me.
That's a little Windex-y, a little, yeah.
All right, you give it a taste.
Watch your face carefully.
I'll describe what it is.
This is actually a classic Chardonnay from Spain.
No, I swear.
What they did was they took the grape skins.
They have anthocyanins in them, right?
And then the natural blues in those skins.
They take it, filter it out, add it back to the Chardonnay.
Thoughts?
Oh, come on.
You try it.
No, you try it.
Come on.
I doubled you.
I told you.
I went back.
I think it's supposed to taste.
No, this went bad.
Get me more.
Another bottle of this stuff.
I'm sending you.
I'm sending you and Jenna some of this back.
A different taste.
Okay, we'll take it.
We'll try it on the show.
One by one.
We'll try it on the show and we'll credit you.
Since we're doing all colors, let's talk about pink.
So Pink, as you know, has been doing a little bit of hubbob.
She's recently been slapped, she's been clapping back against the mom shamers.
She posted a photo of her family dinner on Instagram, and one fan commented was a very snarky remark.
He said, well, she wrote, at least twice a week on tour, we shut that door to the outside world and have family dinner.
And the user replied, except it's posted on Instagram.
And her response was quite aggressive.
What'd she say?
She said, at least I'm promoting something.
And then she used a bunch of words I can't use on actual television to criticize the men for criticizing her.
Do you think it was good for Pink to stick up for herself?
Look, I think it is her choice.
I get the little ouch you get from when a stranger kind of wags their finger at you and you're like, but wait, I love my family and we're just having dinner and what's the big deal?
Because you're doing your best.
You can't do everything right.
And sometimes you make a mistake in public and you just don't want everyone to rain down on you.
I mean, how do you react if someone cuts you down online?
Well, first of all, it's hard to have nuance in 140 characters.
But usually, and I've been taught this my life, I glance back.
I notice what happened.
I did something someone didn't think was right.
There's usually a reason why they don't think it was right.
Maybe they're right, maybe they're wrong.
I can't judge motivation.
I can only judge action.
I glance back and then I look forward.
But I think a lot of times we're highly critical of folks on things on the one thing they do wrong out of the hundred things you see.
Notice that it happened, but look out here.
I'm going to use that.
All right, make sure to check out Hoda's latest children's book, You Are My Happy.
And up next, it's the dish on Oz.
Dathy's joining us.
We are cooking up some chain restaurant copycat recipes that you all are obsessed with.
And so before you go to break, Hoda, your favorite dish from a chain restaurant is?
And it makes a mess.
Yeah!
All over you.
I like it.
I like it.
All right, we'll be right back.
Coming up, the dish crew.
Well, they're back.
Skip the long wait at the door and that expensive meal because today is all about the best copycat recipes from your favorite chain restaurant that tastes just like the real thing.
You don't want to miss it.
If there's one thing that brings us all together, it's food.
So we're calling everyone to the table to dish on everything.
From the latest food hacks and trends to everyday recipes you can make for dinner tonight.
Singing is my first love, but my other passion is baking.
I'm an iron chef, but mostly the executive chef of Butter Restaurant and mother to an 11-year-old.
This is the first recipe I ever made in a professional kitchen.
They were terrible.
My cooking is like me.
A mix of Caribbean heat, meet southern sweet.
This is like my girlfriend in the kitchen.
I am, as a chef, first and foremost about flavor.
It's simple, it's celebratory, and most of all, it's about having a great time in the kitchen.
What is going on?
I'm trying to help.
Let's Dish.
Welcome to the dish.
Shout out!
Now, if you're craving your favorite restaurant meal, but don't want to leave the comfort of your own kitchen.
You will not want to miss what's on the menu today.
And I'm holding my ears, you know why?
Because some of these are super indulgent things I would never talk about on my own.
Dathy, take it away.
But be honest, you're kind of excited.
A little bit.
A little bit.
I can only see.
You guys today on the dish.
We are serving up the best copycat recipes from your favorite chain restaurants.
These are the ones with cult followings.
They're so popular you can't even get in without bringing your beeper to get the table.
No more.
We are cutting your wait time because we are going to show you how to make copycat apps that are so good you can make a meal out of them.
First up, we've got an ooe gooey spinach and artichoke dip.
No, you love that.
I love that.
And of course, the fried onion blossoms so easy.
You can make it tonight.
I know everyone's like, yes!
I was worried about that one.
You're just so fun.
Come on.
Then if you're craving Italian, you do not want to miss Jamika's almost famous chicken Alfredo.
She did some serious research on this dish.
And you guys, this is huge.
A momentous TV moment.
We hacked the recipe for those famous endless breadsticks.
The easiest recipe to make them at home.
But of course, here at the dish, we get the day started with a cocktail.
Jamika, what is the cocktail of the day?
Oh, well, you always know.
I bring the party in the glass, and it's from that popular chain restaurant.
It's a mud slide, you guys.
Come on.
Do you mean that?
It's dessert and a cocktail in a glass, 2.1.
Wow.
And of course, we do have a virgin one, but it's made with like vodka and Irish cream, coffee liqueur.
There you go.
Thank you.
A little bit of ultra milk and dark chocolate is blended in there.
All right.
Oh, Daphne's a virgin today.
Wow.
Okay.
Well, that should get the party started and get you ready to open your mouths wide and enjoy some of your favorite restaurant chain meals today.
So, first up, Jamaica very kindly volunteered to go out undercover and taste the most delicious chain restaurant meals on the menu across America.
Take a look.
All right, so I'm ready.
Got my wig.
All right, got my hat on, got my sunglasses, because we're going undercover.
Follow me.
Spinach dip is in here.
Definitely some mozzarella in there.
I'm a mom.
This is really good.
Now let's move on to the onion blossom.
Okay.
Giant, deep-fried onion.
It's got lots of spices in it.
Smell it.
Frinkle.
Maybe some chili powder.
I need to start writing something down before I finish the whole thing.
My last stop is an Italian broad chicken alfredo.
So you can smell the butter and the garlic coming off of this.
This is amazing.
So I'm going to finish tasting it.
And I'm heading back to the kitchen to a little copycat.
Got you like that?
That'll be really fun.
I'd like, I wish she'd invited us to join you.
We had to go undercover.
They would have found us out if all of us went.
I look good at myself.
That's also very pretty.
Hey, that was my weekend.
We all right.
So the spinach artichoke dip is always a fan favorite, and Daphne has the ultimate copycat recipe that tastes just like the real thing.
You can serve it up tonight.
You made it simple.
You made it easy.
Take it away.
So, first up, spinach and artichoke dip starts with spinach and artichoke, obviously.
We are getting going with frozen and then thawed and drained artichokes and spinach.
A bunch of pecorino cheese.
If you want an extra salty, creamy cheese, pecorino is the way to go.
So this is going to boost a ton of flavor in here as well.
Alex is grating up a clove of garlic for me on the microplane, and we are going to whisk that into some sour cream.
If Dr. Oz was making this.
Is that all sour cream?
Greek yogurt.
No, no, it's an optical illusion.
It's really not that much.
And then we have some mayonnaise.
Just be quiet.
Now, if you're not.
You could use Greek yogurt in fairness.
I was just going to say.
You could do Greek yogurt.
You really could.
In fact, you could do all Greek yogurt and skip the mayo and the sour cream, and then no one would eat your dip.
I do want to draw your attention to this very important step.
So we grated the garlic right into the mayonnaise and sour cream blend.
Then you have a melty cheese, right?
Kind of melty mozzarella.
The pecorino is almost like a little bit of salt.
Pecorino has extra salt and extra umami.
It's that extra sort of like funky.
Oh, I got to go back.
Because you know, when something's just creamy, it's like it gets boring after.
No, it doesn't.
Okay, five.
I mean, yes, it does.
You're right.
Hopefully, I don't have extra cheese.
Oh, yes, girl.
Go ahead.
Tonight, Dr. Ozma, come on.
Put that cheese in there.
I'm saving just a little bit because I want to throw a little bit extra of that mozzarella.
Oh, I got some for the top.
Keep going.
We're going to get that because I want to keep going and add more mozzarella on top so that while this is baking, you've got that glorious golden brown, crusty, bubbly, pully mozzarella cheese, people.
You do have to admit, you go to these chain restaurants, and the thing is, when you make these at home, you don't see the calorie count, so you can enjoy it more.
When you go to those restaurants and you see the menu count, the calorie count on the menu, it's like 70,000 calories.
I mean, you literally can climb Mount Everest, climb back down, and have one spoonful of this dip.
Well, I guess you could use crude detail to dip into the artillery.
I like that.
That's about the only thing I can save for you.
You could.
For every carrot stick, I'll have two tortilla chips.
How about that?
Oh, my goodness.
Oh, my goodness.
How long did you cook it for?
Oh, you got it.
Look at that.
I left our kitchen dips over there.
So I bake this up 375, 18 to 20 minutes.
It is crusty.
It is golden and bubbling.
When it comes out, you can start.
Yeah, let's bring that over here.
Sorry, I forgot.
Who needs dipping utensils?
Just go with a fork.
Look at this.
Tortilla.
He's into it.
You have to spoon this up.
It's a good fancy glass.
Is this too much dip for you, Alex?
Is there ever too much dip for my?
The punch of the garlic really makes a big difference.
And if I must say, this actually tastes better than what I had at the restaurant.
I mean, it is so super creamy, cheesy.
And I feel good about what I'm eating.
I know what went in there.
That's part of the beauty of making even those super indulgent, delicious foods that you love at home, is you know exactly what you're getting in them, and you make sure that they're the best quality, the most delicious.
What are you doing?
Staring.
I love how we have a cop.
It's like we have a policeman on set, no?
I'm a narc.
I sneak in.
You're a narc.
I catch you.
I'm about to eat everything today.
Rest me.
Take me to jail right now.
I'm eating it.
All right, it's time for our next copycat app.
You do not have to go down under or even down the street to the local Australian chain restaurant to indulge in a delicious fried onion blossom.
Take a look at this single recipe that will make your taste buds yell out.
Riking!
Frankie!
Strikey!
Strikey!
2 days after 2 days.
2 days after 2 days after 2 days.
3 days after 2 days after 2 days after 2 days after 2 days.
Up next on the dish.
If you're craving Italian, you won't want to miss Janica's version of the restaurant favorite.
You ready?
Chicken Alfredo.
By the way, these things are fantastic.
They taste as good as they look.
But just to warn you, you're about to get very, very hungry.
So stay tuned.
I love getting to talk with you on my show every single day.
But when the cameras stop rolling, the conversation is not over.
I still have a lot that I want to talk about.
So download the Dr. Oz podcast on Apple Podcasts or wherever you get your podcasts.
Music.
We're back dancing with a dish on Aza today.
It's all about the best copycat recipes for some of your favorite chain restaurant meals.
You guys can enjoy them in the comfort of your own home if you pay attention to what the shorty.
And now we polled our audience to find out which coveted restaurant recipe you were dying to find out how to make at home.
And over 57% of you said, this, this dish was your favorite, chicken Alfredo.
A whopping 57%.
You guys who went into the field, she tasted this dish.
So what stood out to you that we need to replicate if we want to make it right?
All right, I think chicken Alfredo is all about that creaminess of the sauce, the cheesiness, the creaminess.
That's what we want to replicate because that's what everybody loves.
So we're going to start with the chicken.
And Daphne, if you'll help me out a little bit.
Mean protein.
Yes, we have two skinless bonus chicken breasts and seasoned with black pepper, salt, and some garlic powder.
She will.
Okay.
So you have a chicken seasoned up and I have olive oil and we'll also put a little bit of butter in there too.
Why did he eat both?
Well, that's an honest question.
You know, I was like, why didn't you eat both?
Well, the butter, if you don't only put the butter, it's going to burn out and cook too quickly.
The butter is really for flavor and the olive oil is what's going to keep that fat going to cook the chicken all the way through.
So it's a dual front.
Oh my goodness, Janica.
And the mat to my madness.
Dr. Pessola, I love it.
The butter really gets you that golden brown crust on the chicken also, which we want.
All right, so we'll just let that sear till golden brown, about five to seven minutes on each side until it's beautiful.
You'll take it off the heat, let it rest, and you'll keep that warm because now it's time for the sauce, all the creamy goodness that we love, okay?
So I have a pan here and I'm going in with just a touch of butter.
Oh gosh.
Just a touch of chicken.
Oh my God.
Just a touch of butter.
Oh my God.
Even I. Teacher's pet you are.
Even I have to say.
That's serious.
No, this is about four tablespoons.
Let me tell you, you go to the restaurant, you're getting at least six to eight tablespoons per serving.
So I'm being nice today.
I'm just telling you.
I ate it all.
Trust me, I know.
That's it.
I'm having steamed broccoli for dinner.
So we have the butter and this is the minced garlic here.
And you just want to let it go like 30 seconds.
Now, this is what the house should, it smells like love.
All right.
I mean, come on.
And then we'll add in just a little bit of milk, a couple cups of milk.
And you can do low fat.
This is whole milk here.
So we'll let that go for a second and let that kind of come together.
Then with the pasta.
So this is how you should do it at home.
Start your chicken, start your sauce, pasta.
You want to make sure that you put that pasta in when it's at a rolling board.
Don't let it just sit there kind of sermon like whatever.
Let it be nice and hot and you salt that water.
Salt the heck out of that water because all of that flavor needs to get into that pasta.
And we're not just talking about a pinch of salt.
If you taste water, it should taste like the ocean.
Like you want it.
Generously salt that water.
And then also, don't put oil in your pasta.
That is the biggest myth of all time.
Do not do that.
Why is that?
No.
Your mama taught you that.
Your grandmother taught you that.
But what happens?
All the sauce slides right off when you put the oil in on your pasta.
And we want our sauce to stick to our pasta, okay?
You're also dropping cash down the drain.
All that oil in the water.
What's the point?
It's expensive.
What is this?
Nothing.
It's tofu.
It's tofu.
Yes, it's very firm tofu that's very creamy and you put it on bagels.
Now here's the thing.
Okay, I did just add cream cheese to the sauce, right?
So pasta's going, we'll add in cream cheese.
Reason why I do that is because normally in the restaurants, you'll see heavy cream in the sauce that adds a lot of calories and fat.
And this will actually help thicken that sauce a lot easier and quicker.
And I use reduced fat cream cheese sometimes too.
So this will bring it all together nice and creamy and thick and we don't have to do all the fat and calories and not as much cheese in the end.
I mean that's not.
I tried.
I mean he's watching me.
So once the cream cheese melts down we'll add in some parmesan cheese.
All of the fun here.
Our chicken is looking nicely.
Pasta's cooking and you can put that pasta in just a little bit underdone because you're going to cook it in the sauce.
See how that's come together?
Let's make it you guys.
It is thick.
Look at that.
Oh my goodness.
Nice and thick.
Good there.
Cream cheese.
That tofu is melting right in there.
Yeah, we joke about that, but I bet you could make this with tofu.
I bet if we wanted to do like the real, you know, battle of battle of Alfredo, you can make a Greek yogurt.
All right, you guys are killing my sauce.
We're not.
It's blocking me.
Alex is blocking me now.
All right.
You want to hand me the tongs there?
I will toss in the pasta right here.
Nice, slightly algente.
And put it in there.
And some of that pasta water going in there too is perfect.
Look at that.
Oh, my goodness.
Don't wear it.
I love it.
And if your sauce is too thick, you can drop a little of that pasta water in there.
Look at that.
Oh, my goodness.
You all smell this.
It's unbelievable.
That is amazing.
So we're going to keep cooking this.
We want to let the sauce continue to thicken.
We're going to let the chicken breast, which is, by the way, really juicy and tender with this delicious butter cooking it golden brown.
Put it all together up next.
One of the most coveted chain restaurant meals across America is, of course, bottomless breadsticks.
Oh, music to my ears.
Find out how you can make them at home for your family tonight.
Stay with us.
Don't smell good.
An aspiring actress vanishes.
And you can start to really piece together an exact series of steps until she goes off the grid.
Can two podcasters help solve this crime?
They had two guns, a rope, and a tape recorder.
That's coming up tomorrow.
*Cheering*
Hey guys, we are eating America's favorite Italian chain restaurant meal, Chicken Alfredo a la Jamaica.
Delightful.
All that's missing, of course, are the bottomless breadsticks, but we're going to show you how to make them coffeecatted at home with a recipe that is a killer shortcut using store-bought pizza dough.
So you'll actually get to do it by watching this Insta story on our Instagram at The Dish on Oz.
Okay, so check this out.
We have the store-bought pizza dough that we turned into the breadsticks by cutting it into quarters on a floured bread surface or floured cutting board here in this case.
Cut it into quarters, and then you roll each of those quarters into a six to eight inch log, right?
So those are gonna be your breadsticks.
And this is literally go to your pizzeria, grab some pizza dough.
Put those logs underneath a damp dish towel and let them rise for 45 minutes.
Then you brush with melted butter, okay, into the oven.
They cook fast.
They're gonna go 15 minutes until they're golden brown.
Geez, they are speeding this up for me.
And then you're gonna sprinkle with a little garlic powder and a little oregano.
You can put a little parmesan if you're going for the gold, a little chili flake.
I like to add that too.
And they are not gonna eat themselves.
You get your friends around and dig into those.
Look at our beautiful bread bowl.
Nice and warm, too.
Don't let me eat alone.
Get some bread.
Let me ask you this.
Are you an olive oil or a butter on a breadstick?
Well, it's pizza dough.
I'm feeling like olive oil is kind of more on brand, but I also really like to just melt a lot of cheese, you know, kind of bubbling on the stove, and then just do the drive-by dunk.
Oh, yeah.
So you can do that.
Jamie, what are you doing?
She's making a pasta sandwich right now.
This is what I do when I get unlimited breadsticks.
I open them up and then I put the pasta inside so I get a bite of pasta in every bite because one carb just is not enough for me.
Yes, this is what you do, people.
Well, this is reminding me, people do go to great lengths to maximize that all-you-can-eat breadstick policy at the restaurant.
Take a listen to some of these dirty secrets on how everyone gains the system.
They shall remain anonymous to protect their identities.
As soon as breadsticks come to the table, I hide them on my husband's plate so I can order another round more quickly.
Mm-hmm.
Fair.
I'd actually brought an extra purse to dinner with me, snuck some breadsticks into my bag to take home with me.
Mom, mom, is that you?
I asked Frank to go bag and stuff them in there as many as I can.
Wait a minute.
Who are you back there?
All right.
I got a couple pizzas.
I never stole any breadsticks.
They were just some of those popular skins.
If you guys have been talking tonight, I know what you're all doing.
Outlandish ideas, but they're real.
We heard all of those.
That is actually what I'm hearing when I ask what happens to these breadsticks.
What is so addictive about these things?
They're buttery, they're garlicky, they're bread.
Don't act like you don't, don't front like you don't know.
I know you back there with some special backpack eating the unlimited breadsticks.
Sure.
Well, I've always loved bread.
All right, you guys, this, we're not even halfway done here yet, guys, and it's endless, limitless.
Dr. Oz in the kitchen making breadsticks.
The dish crew is back next Wednesday, serving up tasty recipes and food hacks that your friends and family will love.
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