Dr. Oz Podcast - Fast Food Pizza Secrets: Employee Confessions Exposed! | Dr. Oz | S10 | Ep 89

Sept. 12, 2025 - Dr. Oz Podcast

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Fast Food Pizza Secrets: Employee Confessions Exposed! | Dr. Oz | S10 | Ep 89 | Full Episode

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	Fast food pizza.
	We're investigating the quality of this comfort food.
	There's something else we're doing to pizza that's making it worse.
	And revealing some surprising ingredients.
	This is really wood pulp.
	Yeah.
	Plus, it's the dish on Oz.
	A brand new series with everyday recipes.
	Get in on that.
	This week, game day food.
	Since it's all about competition, which wing would you rather have?
	Coming up next.
	Y'all ready for season 10?
	Yeah!
	I love you, Becca.
	Becca.
	Thank you.
	Thank you.
	Thank you very much.
	I appreciate it.
	Great pizza, just in time for the big game, or maybe even just dinner tonight.
	But what you just saw is how I would like pizza to be made.
	That's not always the case with fast food pizza.
	Have you ever wondered why is pizza so cheap these days?
	They're $10, they're $7, even as low as $5.
	I mean, what are you really eating?
	Today, an Oz investigation.
	True confessions of fast food pizza revealed.
	We ask former fast food workers to dish on what they know about your favorite slice.
	music
	We sprayed the crust with nonstick cooking spray so it would look more appetizing and less dried out.
	Sometimes if we found out that someone didn't want pepperoni on their pizza, we would take the pepperonis off instead of making a fresh cheese pizza.
	I was shocked when I saw my manager drop a plate filled with toppings on the floor.
	He picked up the toppings, put them back on the pizza, and threw it in the oven.
	People are skeptic about fast food pizza, but uh I still get it.
	I mean, who doesn't love pizza, right?
	Jordi I was with more fast food pizza confessions is food investigator Mark Shasker and YouTube chef Laura Vitali, whose online recipes have more than 498 million views.
	Yeah.
	We're gonna push her over half a billion today.
	So she's Italian.
	She actually worked in her father's traditional pizzeria.
	From your experience, how would you rate these fast food pizzas that we're getting?
	They don't compare.
	What we do at a mom and pop shop at a really good local pizza shop is that we not only put a lot of heart into it, but we really pay attention to quality.
	I like slicing my own cheese, I like making my own dough.
	So the two for me, it would be like comparing really good Italian food from Italy to like a fast food Italian joint here.
	There's just no comparison.
	So Mark Pizza.
	New studies showed it was the most addictive food we have.
	What is it that these fast food companies are doing the pizza that makes us just crave it and can't stop?
	So pizza is uh, you know, on a fundamental nutritional level, a mix of fat and carbs.
	Now each of these on their own are pretty hard to resist.
	We all love fat, we all love carbs, but a new study shows that when you combine them, the food that has fat and carbs in it becomes even more irresistible.
	Scientists have seen this with brain scans, a part of the brain called the striatum, which is associated with motivation.
	It's just glowing hot when we see a food like pizza.
	So when you smell pizza or you see it and it calls out to you is like a magnet, that's what's happening.
	All right, so let's investigate why fast food pizza is so cheap these days.
	The first fast food pizza confession, a shortcut crust.
	Now I love watching pizza makers throw the dough way up in the air.
	You all see them do like like this.
	So most of us, Mark, aren't getting the dough quite like that pizza guy was tossing it.
	A traditional pizza dough, the dough you probably Think you're eating is made from four things water, flour, salt, and yeast.
	Now in Italy, they will need that in the pizza shop and they put it in the fridge where it ferments for days at a time.
	It slowly rises.
	It builds this incredible, subtle, wonderful, you know, pastry-like flavor.
	Now, at the fast food places, they don't really have time to let the pizza rise for days at a time.
	So all the stuff we see that makes this look like a science experiment: palm oil, wheat gluten, cornstarch, uh sodium propranate, these are all shortcuts.
	The dough isn't made in the pizza shop, it's made somewhere else.
	It arrives there, it rises quickly.
	It never really ferments, it makes you feel bloated.
	It doesn't have the flavor, which is I think a big reason we dump on so many toppings because your dough has become like just a vehicle to put stuff on.
	Yeah, just to demonstrate this, we got some taste testers here.
	These are folks who do a true test.
	Thank you for being here.
	Thank you.
	Your your job is just to chew and give us an assessment of the two.
	But Laura, if you have to evaluate these things, what would your dad say about the flat bread basic shortcut that Mark pointed out that's supposed to be crust?
	Right, so you can tell the difference between the two.
	When you buy something really cheap, you can see it's thick, it's really chewy, it's dense, it's joey.
	I want a nice thin, crispy, delicious pizza.
	But for me, my father, if he looked at this, he wouldn't even go within 10 feet of it.
	Because if you're gonna eat pizza, make it good.
	Take time, make homemade dough, let it rise.
	Give it attention, that's what it deserves.
	You've heard a biased perspective from someone who has her way making pizza.
	Do you agree with her?
	What do you want to do?
	Well, I'm not Italian, I'm black, but I'm with her because crust is everything.
	These fast food pizza writes, I'm not gonna name.
	I can't even look at it.
	I've been into this doctor, ah, that my and my three fake teeth almost fell out.
	I mean, it literally got three fake teeth, and I'm talking like chewy and hard and doughy, my jaw began to hurt.
	I never buy this pizza, and what the heck is the cheese on here?
	It's a disaster.
	So I think that the homemade crust is always the bomb.
	I love it.
	I'm gonna get to the cheese in a second, although I respect your concerns about that.
	The chewiness alone.
	Big difference.
	Yes, a huge difference.
	I think this slice, uh, whatever that it was, it was it's very dense, it's almost tastes like cardboard.
	Um, there's not really much of a flavor.
	The sauce is very like sweet, and I feel like sauce.
	Or your dad would be so proud of them.
	He would be.
	He would be, you'd be coming right off with us with the pizza shop.
	So they're do they're doing a lot of things to save time, which is what I'm taking away from this whole story.
	But how do we give up the chewyness?
	It's hard to do that.
	And that's why I think this needs to be our goal.
	Come on over here.
	The next pizza confession.
	We're gonna mimic this.
	And how many of you love this pizza, right?
	It's what you actually are asking for, right?
	How many of these commercials show this?
	See that cheese is falling off gently off the pizza?
	Right.
	But what's the real truth about the cheese and your pizza mark?
	Yeah, so right before they show that gooey cheese, they show this beautiful mozzarella being freshly grated.
	It looks incredible.
	That ain't happening.
	It comes in frozen, it's in a bag, and it's pre-shred.
	And you remember a couple years ago we did that investigation where we found that some companies were putting cellulose aka wood pulp and parmesan cheese.
	They're doing it with the mozzarella too.
	The reason they're doing it, it's a anti-caking agent.
	That they don't want it to clump up in the bag.
	But here's the thing.
	When you add this stuff to your cheese, it doesn't make it taste more cheesy.
	So that's another reason we're just dumping so much on.
	So there's actually a test to tell if you've got the right pizza, the best type of pizza, uh, rather the best type of cheese on your pizza.
	This is the cheese test.
	Are you ready?
	It has to do with this.
	Watch my hands carefully.
	You put it down in the pizza, you push down, right, and then you lift it up.
	And you see this.
	If it's not the cheese that you want.
	And once you start doing this, if you can hold the pizza slice up and the grease is pouring off it, you don't want that.
	It's not appetizing me personally, but I know it's not good for your body.
	Well, it's also had to do with how much cheese they're putting on it to make it addictive.
	So why not go to a good mom and pop shop where they use good, fresh mozzarella that they grate themselves because quality is so important.
	So show us what kind of pizza you use in your traditional with your dad's place, or what should we all be looking for?
	So a fresh mozzarella is your best bet.
	But what you're looking for is a cheese that's got very minimal ingredients.
	So just look for a good quality, fresh or part skin mozzarella, it makes a world of a difference.
	So you know the new the food giants, they're aware of this.
	They're hearing all you guys.
	And they're making some differences.
	What are they doing?
	The guys who make the big pizzas that all of us are buying.
	Yeah, so we are seeing an effort to improve the quality to meet this consumer demand for healthier, better pizza.
	So one of the things we're seeing is a whole wheat crust.
	And the other thing we're seeing is uh more of an effort towards better quality meat toppings.
	Alright, so if we're gonna order right now, picking up the phone dialing, what should we order?
	The healthiest fast food pizza out there.
	Okay.
	Now, when it comes, if you're buying a slice or you're ordering the pizza, I would say simpler is better.
	If you go with a cheese pizza with three veggie toppings, that can have up to 155 calories less than the kind of triple ultra decadent supreme pizza.
	So just in the choices you make, uh that can also make a big difference.
	I love the set.
	All these insights.
	No more science experiments.
	Keep it good.
	You keep it good, keep it real.
	Coming up, the newest pizza trans we try, so you don't have to, which includes the ultimate low-car pizza crust that is the internet freaking out.
	You'll see what it is when we come back.
	Thank you.
	It's the Wednesday before the big game.
	That means the ladies of the dish are here kicking off our football food bowl.
	That's right.
	So before you wing it, stay tuned for our ultimate snack hacks.
	Real Housewife star Bethany Frankel suffered a near-fatal allergic reaction.
	I just didn't realize I could die from it.
	Opening up for the first time only to Dr. Oz.
	And we speak to the parents of a young boy who had a deadly allergic reaction from inhaling fish fumes.
	Hey, said that.
	Plus, new details just revealed on the secret of sex cult.
	Accused of branding and starving women.
	How Catherine Oxenberg fought to rescue her daughter.
	That's coming up tomorrow.
	Applauds
	We're back investigating pizza confessions.
	Now we're trying the newest healthy pizza shreds out there.
	So you don't have to experiment.
	Now, The Rock, you know him, just ignited.
	It's a big time controversy.
	We're putting pineapple on pizza.
	What do you guys think about pineapple and pizza?
	Oh no.
	Yeah, these new trains might be even more controversial than the rocks offering.
	So I'm ready to start with a great idea.
	Laura's here, a low-carb pizza crust packed with protein.
	And she says, as a YouTube Uber chef, that we should be trying chicken crust.
	Right.
	So if you are in a low-carb diet, it's a great alternative.
	It's got 117 calories, 20 grams of protein per slice, a gram of carb per slice.
	So if that is what you're into, it's a great option.
	I mean, it's no thin crust margarita pizza with extra basil, is what I would prefer.
	True and true.
	True and true.
	Although I gotta say, this tastes more like a cracker than a pizza, but I like it a lot.
	And you say it only has three ingredients?
	Three ingredients.
	Parmigiana de Giano, always buy a block and created fresh, eggs, and this is actually canned chicken.
	Now, if you don't want to use canned chicken, that's what the recipe called.
	That was a chicken?
	Yeah.
	So that's what the recipe called for, so that's how I tested it.
	But you can use a really good one, like if you slow poach some chicken breast until it's super tender, shred that up in your mixer, actually.
	So it makes it really fine.
	Dry it out and use that instead.
	And it's great, makes for a great leftovers.
	Don't trust me, we're gonna put Laura's recipe online for everyone.
	If you want to make chicken crust, which you should try, because best friends Cecilia and Felicia have been trying it out, and they're gonna give you your honest opinion that you might want to make this.
	Go ahead.
	Well, I like chicken.
	It doesn't really taste like crust, but it does taste like chicken.
	It's I guess it's a good alternative.
	It wasn't really my scene though.
	You're a pass.
	Yeah.
	I'm a pass too.
	See, I think I'm proud of you for this.
	Here's the thing.
	I actually think you shouldn't just, this shouldn't be pizza.
	This is just a great alternative.
	Yeah, great alternative.
	It's not something if I wanted a slice of pizza, it's not what I would go for.
	Alright, so our I'm gonna give this out to the audience afterwards, see what you guys think.
	But in the meantime, we have a pizza topping that's trending all over social media that you're never gonna believe.
	This is it's got pickles on it.
	Pickles!
	Have you ever heard of pickle pizza?
	I mean, it alliterates.
	Mark, you know all these weird things.
	Why would they put pickles on pizza?
	This is the big hot trend in New York pizza right now.
	Pickles.
	I'm gonna tell you how it happened.
	Guy was working at a pizza shop, he goes to a pickle festival.
	He is struck by a bolt of insight.
	I think we're seeing real genius here, Dr. Oz.
	And he said, why don't we put pickles on pizza?
	So he tried it, it was good, but then it was perfected.
	They add garlic sauce, they add ranch dressing, and they add dill.
	It's perfect.
	It fills your mouth completely.
	And it's not that different from olives.
	Olives are essentially a pickled olive.
	So there's there's a basis for this.
	It's just taking a new direction.
	It's good for your gut.
	So you start it's fermented.
	Now give me your thoughts.
	You didn't like the chicken pizza.
	Go ahead, you start this time.
	So actually I really liked it.
	I didn't, I did not think I would because I uh I thought um I thought it sounded strange, but I like it.
	All right.
	Mark, thanks for the advice.
	It's always you.
	We'll be right back.
	Now up next, could you be eating meat with cancer?
	we're uncovering the truth behind a viral image that is america up in arms Take a look at this image.
	Now look carefully.
	It is going viral with captions claiming butchers admit to selling meat riddled with tumors.
	That's what the caption says.
	It's every shopper's worst nightmare buying meat with cancer in it.
	See, see this area right here?
	That's what the touric is about, right?
	That's what they're saying is cancer.
	Now, before you swear off meat forever, we are doing a doctor's fact check to find out if this is even real.
	Let's start by talking to some women who say they have been freaked out by this image showing up on their social media feed.
	Christina, thanks for being here.
	I know that uh you're not alone in these concerns.
	So when you saw this image, what'd you guys first think you saw?
	Christina?
	I mean, I saw this and I enjoy myself a good piece of meat.
	But this grossed me out.
	Ooh.
	And I heard they were cutting it out and then still selling it.
	I mean, it really made me question what was I getting at the grocery store.
	And Liz, I I've been told that you were sort of on the edge anyway about giving up meat, and this sort of tipped you over.
	You were eating squeamish anyway.
	Oh my goodness I I'm now a vegetarian because looking at that, I can't serve that to my family.
	It's disgusting.
	All right, so you're speaking for a lot of people here, but here's the thing.
	Remember, the internet has lots of good information on it, right?
	But it can also be a place for fake stories.
	We've all learned that, and those stories have to be checked out.
	So it's pay attention, this is gonna be important for you.
	The author of Bring It, Food Investigator Allie Rosen agreed to help us find out whether there's actually cancer in our meat.
	And you're not really surprised that that picture was trending.
	No, I mean, this is just classic clickbait, right?
	And what's happened is because we're so far away from the meat sources now, we kind of don't know where things come from.
	You know, we used to have a butcher, right?
	If you remember in the Brady Bunch, like Alice married the butcher, right?
	Like this is the relationship that we used to have.
	And today with factory farming and factory meats, you know, we just have no idea where our meat comes from.
	So that allows us to kind of be afraid when we see something like that, because it reminds us, like, wow, we really have no idea where our meat comes from.
	So we don't know where the meat comes from.
	We don't know where the pictures come from either.
	So when you looked into this image, what did you find?
	Well, so when you find images like this, if you're a little bit suspect, the first thing to do is to pull it into an image search.
	You know, just in your browser, look back, because then you'll see the entire history of the image.
	You can see every place that this came up in any article.
	We found that this image has been going around since 2002.
	It's a 16-year-old image.
	You're kidding me.
	No, and it pops up every few years because it's so inflammatory and it scares people so much.
	So it's been going around a lot.
	So we wondered on the show if the image itself was manipulated.
	They actually cram that stuff in.
	So we had experts that are familiar with Photoshop, look at the image.
	They said they did not see any noticeable signs of manipulation.
	They did notice some abrupt color changes on the apsis, but they couldn't really draw a conclusion.
	So you say there's some problems, general problems with the story behind this image that are really concerning to you.
	Right.
	Well, when you get forwarded something or someone posts a link on social media, oftentimes it's like a huge game of telephone.
	It gets exaggerated as it goes along.
	They'll say things like, they don't cut it out, or they're deliberately leaving it in.
	And so that's again where we have to go back to talking to our butcher and really learning where these images come from.
	Well, Ellie took this fact-check investigation to butcher James Pisker, a porter road.
	I rule butcher.
	So we did exactly what she asked.
	You looked into this image, and in particular, you looked at this part right here, this area that I'm putting a little yellow on.
	What did you think about that?
	What did you find?
	Well, first off, I agree with everybody here that it's gross.
	Absolutely.
	Um, but the fact of it is is that it is a spinal abscess.
	So what that means, it is a pocket of pus.
	That is uh a naturally occurring thing that happens.
	So where would it be?
	That was a cow.
	So this piece right here, this is actually a pork chop.
	Not to correct you, but they're be called a pork chop before.
	So that's cut right here on his back.
	So it's a center-cut pork chop that's cut out there.
	But with that being said, it is not cancer.
	Not at all is that cancer.
	It is it is pus.
	So a very healthy animal can have that in its body.
	So with that being said, if we found anything that looked abnormal in a carcass, first and foremost, we would stop production.
	And a USDA inspector, a federal employee, would look at it, and if we need be, he would invite a vet to take a farther look and inspect it.
	To make sure that our consumer safety is the number one concern.
	James, thank you very much.
	Allie, who had very valuable.
	Here's what we did.
	We reached out to the USCA for a statement on their food safety and inspection service.
	Here's what they said in part.
	Federal inspectors are trained to look for abnormalities and signs that could indicate disease or health conditions.
	If a carcass, part of a carcass, or other meat food product is adulterated, it is not allowed to bear the USDA mark of inspection or sold to consumers.
	We're gonna put their full statement online at Dr. Oz dot com.
	I'm going to give you my thought.
	The things we find on the internet can often throw us into a panic.
	Before you jump to conclusions, try doing a quick fact check that we showed you how to do today to get the bigger picture.
	And if all else fails, make friends with your butcher.
	It's worth the investment.
	Alice did.
	We'll be right back.
	We're investigating deli meats today so you know which one is the healthiest for you and your family.
	The results, well, they might surprise you.
	So stick around.
	You won't want to miss it.
	Ah, deli meat.
	It's the time-saving go-to protein that you all love, and it's not just for school lunches anymore.
	Look at all this meat in here.
	It's fantastic.
	And with the rise of keto and other high protein diets, it's deli meats become more popular than ever.
	But and here's a big butt.
	Is it as unhealthy as they say?
	Or are you being fed just a bunch of meat myths that are uh plain baloney?
	I've got Justin the butcher at our deli counter.
	And some of our audience members are ordering up sandwiches.
	Justin, since you're making sandwiches all day long, why do people love the deli counter so much?
	Well, I feel like it's more of the convenience.
	You know, people do eat on the fly these days.
	So easy grab a sandwich, it's a healthier alternative to maybe the fast food that's out there.
	Uh broad variety of flavors, kids like it, adults like it, it's great on the beach.
	So that's really what I find.
	You have happy customers.
	Absolutely.
	Lizzie, what's your favorite thing to order?
	Um, I get the roasted chicken breast with lettuce cheese and a little bit of mayo and on a nice little flatbread.
	Behaving herself.
	And Susan, what do you look for when you're shopping?
	Uh well, I'm usually in a hurry, so I end up going with prepackaged but nitrate-free, and then something that'll last in the fridge.
	All right, Heather, you shop on Sundays, I understand.
	Yes.
	Concerns that you have.
	What worries you the most about what you're doing?
	Uh well, I'm buying for my kids for school lunches, and there are no labels.
	You can't read the labels, so you really can't see the ingredients at the deli.
	So that's where I have trouble because I don't know exactly what I'm giving my children.
	And you've been hearing all the different rumors about deli meats not being good or maybe they're okay, and you see the battle in the press.
	You're up to date on that.
	All right.
	So I get a little homework assignment.
	I'm gonna talk about it with with with a with a really good expert, and then I'm gonna come back to you and force you to tell me the ones you think make the sense most sense for your family.
	Okay.
	You good?
	In other words, what are your favorites?
	After you've heard what we're gonna say.
	Audience pay attention to, because Jen Carto knows all about this.
	You're gonna do a deep dive to help us find out more about our deli meat and our health.
	First up, there's a potential tie between some deli meats and cancer that stems from the World Health Organization report on processed meats and colon cancer.
	Dr. Jen, explain.
	Right.
	So uh it is the World Health Organization, and they've said that with each 50 gram portion of processed meat that we eat daily, there is an 18% increased risk of colon cancer.
	So that's actually a big deal, and it's something we really need to be paying attention to.
	Now, let's talk about 50 grams.
	You probably say, well, how much is 50 grams?
	That's about two slices of deli meat.
	So that's not a lot.
	And we actually think that nitrates may be partially responsible.
	So just a little less is probably the way to go with that.
	Probably the way to go.
	Finally, this is a big issue.
	There are lots of added items that are called additives for a reason.
	But they hide in our meat.
	They do, and I mean this sugar, I and I never would have believed that there was a lot of sugar or any sugar, rather, in deli meats uh or processed foods.
	But uh depending on the brand that you're getting, each slice of processed meat could have up to zero, from zero to about three grams of sugar per slice.
	So if you're eating multiple slices, it really can add up.
	And we're talking about sugar.
	We've got to be careful about this.
	Why are they adding sugar to our deli meats?
	Well, that's a really good question.
	Probably tastes.
	Yeah, it probably is.
	You know we like it.
	All right, so Dr. Jones uncovered healthier ways to order deli meat.
	The first tip is to order the deli counter meat uh versus buying pre-packed brands.
	And this is a big big one because in the when you buy a prepackaged product like these, you can see the ingredient label on there.
	Right.
	And the other big item that I know comes up frequently is not the sugar, but the salt.
	How much of a difference does it really make?
	I mean, it can make a big difference.
	Getting low sodium varieties of of meats is really, really important.
	So, this, for example, we've got one sandwich here, reduced sodium, roasted turkey, 220 milligrams, versus 340, which that's not.
	Oh my goodness.
	That's a big difference.
	And when you, if you need to be on a low salt diet, I want everyone to eat as little salt as possible, honestly.
	But um, this can make a big difference in a day.
	So buy those low sodium options.
	Very important.
	I think what you just taught me was really clear.
	I'm gonna see how our audience is doing it.
	Okay.
	I want to make sure they can act on it.
	That's the whole point of the show is to make sure you can do things differently.
	So the moment of truth.
	Let's reveal the deli meats that have come out on top.
	Each of you brought your favorites over here.
	You agree these are the three?
	Yes.
	Based on what Jen said, you think they're right.
	All right, audience, they picked turkey, roast beef, and chicken.
	You guys agree?
	Yeah.
	Yeah.
	Smartest audience in television.
	You're all right.
	I was surprised.
	I didn't think most people would be on here.
	And it is.
	It is.
	It is.
	And they sort of look like they came from the animal cut.
	Absolutely.
	Which to me opens the gates a little bit because a lot of you do need the convenience of a deli counter.
	This is a great solution.
	We went just by the numbers, these are the top three.
	Pick them.
	Make the wise choice.
	You're not spending a lot of extra money.
	It's better for your families.
	That's right.
	Did I get it right?
	You did.
	Beginner's luck.
	Dr. Jen, thank you.
	You can find all these tips on Dr. Oz.com.
	We'll be right back.
	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 podcast.
	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 meat, 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, shot us!
	And if you are geared up to the Super Bowl this weekend, what a thrill!
	Not gonna miss us on today's menu, she can throw rifle football.
	She can also cook it up to have to take it away.
	I almost bulleted an audience, right?
	So sorry.
	You actually did, you took an eye out.
	Uh-oh.
	Thankfully, Richie jumped in.
	If you are someone who just watches the game for the food, you will not be disappointed with today's show.
	It is our football food bowl, and the best part of that everybody comes out of winner on this show.
	Coming up, we have some game day snack hacks like my lightened up loaded sweet potato skins and a new take on wings that you're gonna root for.
	And then if you want a two truly winning play, how about some shrimp and grits hush puppies?
	Shrimp and grits flash house puppies all together.
	I can't wait for that.
	Okay.
	And if there is any time of the year to up your guacamole game, it is Super Bowl Sunday, so we are hacking the snack stadium.
	Everyone is totally obsessed with um Pinterest.
	Jamika, the Super Bowl this year, it's in Atlanta.
	Your hometown.
	Oh, yes.
	And you're gonna bring us a little hometown love with our cocktail of the day.
	What do you make of it?
	Because you know I rip hard for the egg, all right?
	So, and we party in Atlanta like it's the big game day every day.
	I mean, We know how to go throw a good party.
	So I'm bringing the party in a glass.
	A cocktail today for you all is a sweet tea bourbon punch.
	What?
	Oh yes.
	So it's freshly grew sweet tea, and the sweeter the better.
	And um, we add just a little bit of bourbon and peach nectar to it.
	Here we go.
	It looks pretty.
	How much bourbon's in here?
	Don't ask questions.
	Okay.
	Yes, Dr. Os is a lot.
	Because I will warn you all, it looks very pretty, but this will sneak up on you.
	Hey, Lana.
	Oh, yes.
	So by the way.
	Yes.
	Let me see if I can throw that hit again.
	Oh no.
	But Dr. Os said that bourbon is good for your blood pressure.
	No, what I said was anything that makes you smile is good for you.
	Burb makes you smile, so by definition.
	He's smiling, and by the end of the first quarter, he's gonna be lit, y'all.
	Alex, are you here, besides the delightful drinks?
	Are you here for the game or the food?
	I am totally about the food and the commercials.
	I agree.
	I'm totally with you.
	But a kale salad and commercials.
	How does that sound?
	It would sound better, but I know you don't actually do that.
	Because our time is coming by the time you've had this much bourbon.
	You have the first game day snack hack, and it's about buffalo wings, and you have an insta story to walk us through it.
	I do, I do.
	So this is really fun.
	Um, I wanted to do something different because I feel like we're chicken wings all the time.
	So I've got turkey wings.
	Ooh.
	And they're what I love about them most of all is they're hot, they're affordable, and they're always sitting there all lonely in the supermarket.
	You just put them on a baking sheet, and you make this simple little combination of ingredients: honey with a little bit of olive oil, Worcestershire sauce, curry powder, a little garlic, really good game day spices and ingredients.
	You toss that all together, you bake them just until they're tender.
	They're not fried.
	You love that.
	And then you have the beautiful turkey wing here.
	Right?
	Good.
	And let's just do a side-by-side comparison since it's all about competition on game day.
	Which wing would you rather have?
	Oh, a real, a manly wing.
	Turkey wings.
	Chicken wing.
	Chicken wing.
	You know?
	Yeah.
	Pass that turkey wing over here.
	Yeah, we'll start this up.
	But I'm gonna keep these for myself.
	You're gonna see.
	Um the turkey wing has so much taste.
	We've we've got all the love for turkey at Thanksgiving, but now it's January.
	We've forgotten all about stuffing and cranberry sauce, and we miss turkey.
	We're lonely for it.
	And it's so good for you, right?
	Loaded with protein.
	These little chicken wings, sometimes they're just fried skin, basically.
	These things, you got lots of meat to them.
	I like this smart idea.
	All right, Daphne, you like the next snack hack?
	This is one that I think a lot of you will love because it's a lightened up loaded sweet potato skin.
	Okay, yes.
	So, most people when they think of loaded baked potatoes, they think of obviously white potato, they think of sour cream, bacon, chives, cheese, all of that going in there.
	And I have no problem with that.
	That sounds delightful.
	Oh, yeah.
	But I'm gonna do a little bit of a healthier version to make you happy.
	So, what I have here are some roasted sweet potatoes, and you roast them like you normally would.
	Then you slice them in half and scoop out some of that roasted flesh, and then I put it back in the oven so they're twice baked at that point, which gets them extra crispy and delicious, so they really hold up to the weight of everything I'm gonna put in there.
	Now, what I did was I sauteed some garlic and onion with some spices.
	I used a little cumin in here, a little oregano, you could put some garlic powder in, and then I sauteed some spinach right in there.
	I'm gonna add that to a can of black beans, so extra protein.
	Fill you up on game day.
	Past that these drinks is, I don't want her to spill it.
	Oh, thank you.
	Save the bourbon.
	Plus I can plus I can drink it.
	I am I'm super clumsy in life, but I'm very nimble in the kitchen.
	I'm not gonna spell that drink.
	I would never waste bourbon.
	Okay.
	And then here's my here's my all-time favorite addition to this and to this recipe, you guys.
	Roasted Poblano peppers.
	I know you've used these before.
	I might have to add these with your hush puppies later.
	Like the heat on that.
	That's good.
	So they're really spicy.
	So taste them before you add the whole thing if you're a little bit nervous about that heat.
	And then I'm just gonna add these little boats.
	It's so pretty.
	They're pretty, right?
	Yeah, they really are.
	Okay, I'm gonna take this to the oven.
	I have a swap to show you.
	All right.
	Take it to the oven.
	Take it to the heat.
	Okay.
	About this.
	All right.
	We're feeling good.
	Let me show you this.
	Oh, get in on that.
	Y'all smell that now.
	Oh my goodness.
	I don't know who's counting.
	What?
	Where'd that come up?
	I don't know who's counting, but if you are counting, that's the third bake.
	So these are extra crispy without ever being fried.
	My somebody, some magic little elf in here.
	Put this up here.
	This is what it's gonna look like.
	You top it with some Greek yogurt or sour cream, and then a little bit of scallion right on top.
	I love I love how I'm the healthy police.
	You look at me like Greek yogurt or sour cream, it looks to me.
	Well, I you know, beautiful.
	Look at the bigger.
	Your skin is the healthiest part, right?
	But has you the fibers there?
	Okay, I love you, but I'm gonna throw a flag on the plate.
	We're not talking healthy at a game day party.
	We just want to eat, Doc.
	Again.
	Thank you, Alex.
	Point Jamaica.
	Let's just eat.
	How about that?
	Forget about me.
	I'm gonna bring an ally out here because I can't do this by myself.
	Okay.
	I got somebody to come in here who's really eating.
	This guy's got a lot of experience with the pig skin.
	He's gonna understand the potato skin.
	Very special man.
	Former New York giant Super Bowl champ, Chris Canti.
	Come on, Doc Chris.
	There he is.
	Oh, my goodness.
	There he is.
	Oh, my goodness.
	And the hug.
	There you are.
	Come right there.
	Come right there.
	Oh.
	Woo!
	My mom.
	You can finally show me up.
	All right.
	Of course you do.
	You take the hand off.
	These women are yours.
	They warm me down with the health stuff.
	Take a taste of that.
	Tell me what you would want.
	Here we go.
	Gentlemen, there you go.
	Oh my goodness, to make the whole thing in one.
	It's a tater tot.
	That's really good.
	You like it?
	Good.
	By the way, you're literally like two.
	Like I literally have to call up to you.
	Like, did you like it?
	Did you like it?
	Did you?
	This is how you win a Super Bowl.
	Well, my former line of work that helped out being a big guy, right?
	Document quarterbacks isn't easy work.
	And you work up an appetite, so it's great to see you guys got all this great food out here.
	Yes, sir.
	Yes.
	I mean a turkey wing if you want that.
	You got sweet potatoes.
	Come on, where's a bourbon for our friends?
	I want bourbon too.
	Now, Daphne, it's critical with with the wings.
	Now, the wings are the MVP of any Super Bowl party.
	And I usually go with the chicken wings, but the turkey wings, this is a nice touch.
	No.
	It has to pass the ultimate test.
	Oh no.
	How does it taste?
	Go for it.
	They have weaponized these.
	They've weaponized them, Chris.
	You're gonna love it.
	I know.
	It's outstanding.
	This is outstanding.
	We got it all.
	Listen, you can find a step-by-step recipe for ounces.
	Turkey wings that Chris likes and Daffy's lightening up and loaded sweet potato skins.
	It's not Doctoraz.com slash the dish up next.
	More snack hacks you cannot afford to miss with a big game, including shrimp and grit hush puppies.
	Stay tuned.
	Thank you.
	Thank you.
	I'm known as the chefs of the stars with my private catering business.
	I'm a TV host.
	I cook for athletes and entertainers.
	A lot of well-known celebrities.
	I started my career with a regular nine-to-five job, and I hated it.
	So I traded my suit for a chef coat.
	I'm born and raised in the South, and my dad is Jamaican.
	So my cooking style is Caribbean heat meat, southern sweet.
	We are on the beach, and all these people behind us are eating my Jamaican jerk chicken, and they're going crazy.
	So yes, I am serving up food and holding a baby at the same time.
	That's how you do that.
	Being a professional chef and caterer for over 12 years, I live for a good party.
	If you have a reason to celebrate, you hang around long enough with me.
	I'm going to give you one.
	It's the football food bowl.
	I'm Deshanaz, and we've got snack hacks.
	You're craving for Super Bowl Day, and guess what?
	Our next snack hack is none other than Jamaica, where you are hosting the game.
	Oh wow.
	Okay, so one of my favorite Southern dishes is shrimp and grits, right?
	Who doesn't love shrimp and grits?
	Shrimp and grits?
	Shrimp and grits, yes.
	But you can't really serve that on your game day buffet next to your wings and your dips.
	So I have turned this into a hectacular bite for you.
	Tac tacular bite.
	By turning shrimp and grits into hush puppies, y'all.
	Oh.
	Yes.
	All right, yeah, exactly.
	All right, yes.
	I see you down there, Daphne.
	Wipe your mouth, you're drooling.
	Look at you.
	Get that corner.
	It makes your mouth water just talking about it.
	Okay.
	My lipstick.
	There you go.
	So let me start this for you all.
	So hush puppies are typically made with ground cornmeal.
	So we just swapped in grits instead of the cornmeal.
	And so I have flour and grits right here.
	Yes.
	That's a quick, and you have grits in your pantry, especially if you're in the south, right?
	So then we also add in our spices.
	So we have a little garlic powder, onion powder.
	Um you need your leaveners, so baking powder and baking soda.
	And I mean, I gotta kick it up.
	Y'all know I love my spicy food.
	I put a pinch, a dash, whatever.
	Yeah.
	That's cayenne pepper right here.
	Hold a bowl of cotton.
	All right, if you can't take the heat, you better get out of my kitchen, Doc Oz.
	You better get out.
	You better get out.
	And just a little bit of salt and pepper.
	So that is the dry part of it.
	And then over here in this bowl, we have buttermilk and eggs.
	Pour that right in.
	And you just mix the two together, and then we add in our raw shrimp.
	And you just finally dice them, peel into vein, you add that in, and you'll let that sit, right?
	So I have a swap here.
	This dough is rested a little bit, and you see it's starting to, it looks a little light and airy.
	You know what I'm saying?
	So now we gotta scoop it out and make our hush puppies.
	Okay.
	So now here's my trick.
	You can use a tablespoon measure or you can use a small ice cream scoop.
	And you don't want that battery to get stuck on the inside.
	So I dip it in the hot oil real quick, and then take my scoop.
	That way it'll come right back.
	We got deep frying today.
	Did you not get the memo?
	Oh, yes.
	And it's not kale.
	Oh no.
	I have never before ever on the show deep fried anything.
	Am I making history right now?
	You're making history.
	All right, so we have our hot oil at about 350, anywhere from 350 to 375.
	And then you just drop it right in there.
	And you see this.
	See, he's never seen anything fried before in his life.
	Look at that.
	Welcome to that thing.
	Look at that.
	Let me just show you how I like to do this.
	This is a traditional deep fry you may see down in Atlanta.
	This.
	What you got?
	My air dryer.
	Fryer.
	Air dryer fryer.
	Air fry, hush fry.
	Wait, ask me how much oil I'm using.
	How much oil?
	None.
	There's no oil.
	I spray a little in the bottom, baby.
	I take mine, dump it right in there.
	And again.
	That's it.
	Easy to do.
	Keep and so what?
	All right.
	You know what we're gonna do?
	We're gonna figure this out.
	I'm gonna use one quart of less butter milk as well.
	I'm gonna challenge you.
	Okay.
	Head up, head on head.
	We're gonna put my into yours.
	We'll let the experts over here taste it.
	Are you up for this?
	I am definitely up for this.
	Yeah, yeah, I'm in it.
	I'm in it.
	Okay.
	By the way, look, look at how golden brown the fried ones are getting.
	Look how beautiful.
	Mine look the same with my air fryer over here.
	Keep going, keep going.
	Beautiful.
	Wow.
	I love it.
	You're cheating.
	You're impartial.
	Yes, exactly.
	You gotta be impartial.
	I everyone's impartial in my deep fries.
	Alright, when we come back, we're gonna taste Jamaica shrimp and grits hush puppies, compare them to mine.
	And I'm gonna show you a not so average guacamole that's gonna have your guest cheer and stick around.
	Oh, look at that.
	Come on, baby, come on.
	Come on, baby, come on.
	Come on.
	February is fierce on Oz.
	The famous Taraji P. Henson, Bethany Frankl, and Queen Latifa.
	The infamous.
	A shocking prison confession in the Jean Bonet Ramsey case.
	A John Wayne Bobbett exclusive.
	And our Kelly's accusers.
	He said they should have murked me.
	Merking means to kill you.
	Plus the filthy contaminations, investigations, and addictions.
	All February long, only on Oz.
	Oh, yeah, yeah!
	We are back with the dish on Oz.
	It's football food day around here, and we're getting you ready for the Super Bowl coming up on Sunday.
	My dad is backstage working on a top secret surprise for us.
	How's it going back there?
	Decisions, decisions.
	But I'll be ready.
	Oh, this is promising produce.
	Interesting.
	The artist at work.
	Well, he puts those finishing touches down.
	We are actually gonna eat and dish, which happens to be my personal favorite part of this show.
	So today, Jamika blew our minds with her hack for making classic shrimp and grits into sporty finger food with her shrimp and grits hush puppies.
	We have two versions to try.
	We have the air fryer, my dad's contribution here, and we have the deep fryer.
	I mean, did you have to distinguish the two?
	I mean, we do not do blonde hush puppies in the south.
	Okay, you kinda know which one is the deep fried.
	So is this is it is the blondness a party foul?
	Well, I the taste.
	I don't be a part of the foul.
	We'll see that.
	Let's let's let's go in for it.
	All right, let's see.
	So I wanna give my dad the point here, but I gotta.
	He's not here, he's backstage.
	That's why we can say what we want.
	So this is delicious.
	I'm a big fan of Shipping Gren's hush puppies.
	All right, you guys, the hottest wow factor, big game party food that is blowing up Pinterest these days, is turning food into a stadium.
	Here are some of the outrageous ones trending online.
	Take a look at these pecs.
	This is what people put out at their game day.
	Okay, look at this.
	The stadium of hot dogs.
	I think that's guac in the middle there.
	Chicken fingers subs.
	Oh, here.
	Oh my goodness.
	We got sweet and savage to everything here.
	Wow.
	Are those all the fixings for hamburger?
	That looks wild.
	Oh my god, how much time did these take?
	You know, this is amazing.
	Well, I want to show you how to turn your average guacamole into a foodie field of dreams.
	I've got it here as an insta story.
	Our guacamole snack attack.
	Here we go.
	Let's check this out.
	All right, so here's the first thing.
	You grab a cake pan and you just lay in your, you can buy store-bought uh guacamole if you had it, or homemade, and you just smooth it out, give it a nice even playing field.
	A grassy field.
	Oh, this is the coolest part.
	Okay, there's a line there.
	You stuck two or three pretzels that you glue together a little cream cheese to make those field goals, and now you grab your piping bag of sour cream and build up those lines on the game.
	Oh, that's the same.
	Okay, there's a 50-yard line right there, going all the way down.
	Take your time.
	This is very crafty.
	Those of you who like a good food craft.
	See, this is a craft with payoff for me.
	I'm into this part.
	And now you're gonna make those end zones with your cilantro, which is the only thing cilantra should ever be used for, is covering the end zone.
	And then you slip your pan into this.
	I present there it is!
	Snack stadium.
	Come on out.
	There we have it!
	Come around, little ones!
	I heard what you said about my little hush puppies over there.
	But take a look at this snack stadium, please.
	Touch down.
	Put that down.
	Put it down.
	Protos, eat the these are just for decorations.
	Eat the protos over here.
	Vegetables only surging precision right here.
	All right.
	Oh, check the guacamole.
	Use yours.
	Try and go for the 50 yard.
	Yes, take the 50-yard line out.
	That's the thing.
	Once you get crappy like this, you almost don't want to ruin it.
	You gotta be that person who dig in.
	Goes in for the party.
	Personal foul, draw it and move on with your life.
	Drag it.
	Everybody, fantastic things here.
	You can find a play-by-play breakdown on how to make our guacamole stadium on DotchRaz.com slash the dish.
	And remember, together changes happen, everybody.
	Your journey is just beginning.
	So dig in.

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