-It is so good to see you, bud.
Congrats on the book. -Thanks so much.
-Number one. Not too shabby. -Not bad, right?
[ Cheers and applause ]
-Can't get better than that. -So happy. Very lucky.
-Yeah, I wanted to talk to you, because it's been such a --
It's been an awful year. -I know.
Honestly, I just --
So much has happened, and it's been so rough for everybody.
And you look back, and you're like, "The pandemic?"
How long has it been? I have no clue now.
We say a year, but what is it?
Like 18 months now. And I'm just honestly happy to be here.
I'm so -- I just feel so good.
I'm ready for this next year ahead.
-Let's do it. We're going to get there.
-Yeah.
-I saw an interview -- Or I read an interview, actually.
You were talking about this book
and how this one is very personal.
-Yes. Oh, my goodness. -You know I love the cookbooks.
I love the other two. I love -- The photography is fantastic.
-Thank you. Yes. Alex. -Nails it.
-Alex is an incredible photographer.
-This is the worst way to hold the book. Sorry.
"I love the photographer."
-I wanted everything to be so joyful and vibrant and bright.
And I was like, "This is -- It's a must."
I want it to be colorful and fun, I want the recipes
to be comforting for people, and it's everything that we needed
in the time that we wrote it.
-Food is always there for us. -Yes, it is.
-No matter what we go through. -It's the one constant.
-It really is. It's the one thing.
And you go -- You know,
and if it's comfort food, it's comfort food.
If it's mac and cheese, it's mac and cheese.
-This is all, like, food to eat on the couch, basically.
-Yes! That's what we want!
[ Cheers and applause ] -That's all I want.
-Is there one ingredient that we'll never see
in a Chrissy Teigen cookbook?
-Well, this is the issue.
Because I obviously have to create for everybody.
So I'm like, "Ugh. Other people like things."
I have to put it in there, but I genuinely think, like,
if the devil had a garden, he would grow beets.
[ Scattered applause ]
-No! It's a divided audience. Really?
-It was a divided audience. Like, golden beets are good.
So I have a recipe where I use golden ones.
But they need to be really sugared up and everything.
The red ones are just, like, vile.
Vile! I don't know. They taste like dirt.
-I don't think my wife likes beets, either.
-Yeah, they're bad. -I like beets.
-I don't think they're supposed to be eaten, honestly.
Really? -Yeah! Like, pickled beets.
-I heard you don't like mayonnaise, either.
So that is -- And I think mayo is the binder of all things.
-Mayonnaise is -- Even the name is --
-Oh, I go to Subway, I'm like, "Extra mayo."
Extra "mayonnaise." -Oh, no, they changed the name.
They try to make it young like, "Hey, we're mayo."
You're like, "Hey." Just call yourself Meta.
It's fine. We get it. -It's so good!
[ Laughter ]
Metanaise. -Metanaise. You'll see.
It's going to come out like,
"Oh, we're aioli. We're traveled."
Like, oh, please. -I know!
I won't do "french fries in the mayo" thing.
But mayo -- I feel like it binds the flavors of things.
I'm gonna get you to like it. -I know. I can grow out of it.
I went to a wedding once, and I was just so hungry,
and it was one of the longest services ever.
And I'm -- You know, I grew up Catholic.
There were, like, extra steps in this wedding.
I was, "I never heard of this step."
I'm like -- I was so hungry. And we got to the reception.
We had to get in a bus to go to the reception,
up a hill and all this stuff.
I go, "I already put in the work, man."
And I get there, and they go, "French fries."
I go, "Oh, my God, yes!"
And they came in a cone with mayonnaise on the bottom.
-No!
-Pre-dipped and soaked in mayonnaise?
Well, don't you hate when you go to a wedding --
-We're never invited to weddings.
I think people assume that we can't go,
so we really don't get very many invites.
-Really? I don't want to go anymore.
-No, I love -- I like them a lot.
-You do? -Yeah, I do.
But then there's always like,
"Oh, my, there just happens to be a piano."
And then you're like...
-"Ah, John, yeah. You know, can you...?"
-Yes. Every time. Yeah. "That's so crazy."
-"That's so weird that there's a piano here
on the back of this bus. Why would a piano...?
John, do you want to play maybe one?"
[ Laughter ] Halloween's this weekend.
Since you're a mom and a cookbook author,
your opinion on this is very, very important
to the world right now.
How do you feel about candy corn?
-Oh, no. Okay, I -- Okay.
-Here we go. Tell me. -I saw a tweet.
You know, people on Twitter love to be mad at candy corn,
and I had typed out a tweet where I said,
"I don't know, guys. I kind of like it."
And when I say "kind of," I really like candy corn.
-You really like candy corn?
-I had typed this out, and then I was like, "I can't say this.
It's too controversial."
Like, it really is. Of all the things I've done.
And I'm like, "No!"
-You didn't send it out?
The audience seems to be with you.
-Do you guys like candy corn?
[ Cheers and applause ]
I think it tastes like a buttery Mrs. Butterworth.
Like, to me, it tastes like a delicious syrup,
and I bite the white tip off and --
Do you think there's different flavors? No.
-I try to imagine that there are, but, no, they're not.
No, right? No, they're all --
All three colors are just three -- the same.
-White, yellow, and orange.
-It's just candle wax, candle wax, candle wax.
-No! -Yes!
-No, it's good. And the pumpkin-shaped ones?
Do you like those ones? They're so good!
-I feel like the pumpkin-shaped ones are candy corns
that went to Witness Protection Program.
"We're not candy corns. We're pumpkins."
-"We'll change the shape." -Yeah, exactly.
Here's what I like about the book.
Because not only is it great recipes
and I know it comes from love
and I know you actually make these,
but there's also a bonus recipe at the end after, like,
all the credits -- like a Marvel movie.
You finish the movie, and then it's like,
"Oh, here's your Easter egg."
And then there's another little bonus recipe there.
Now, what is this one?
-This is essentially -- Well, I love even numbers.
I had an odd number of recipes in the book.
And then I figured marijuana
has been legalized in so many states,
so why not just give something for the high people?
-Okay. All right.
[ Cheers and applause ]
All right. Can you explain what it is?
-This is essentially Gardetto's
tossed in butter stuffed into a pita.
-So it's basically like Chex Mix in a pita?
-Yeah, it's some buttered Gardetto's.
-All right. So you put some butter in there?
-Yeah.
-All right. Let's try this together.
Good luck, buddy. Happy Halloween.
-This is not what the book is -- The book is real recipes.
-Oh, no. Legit.
But I just thought it would be funny to eat this.
-Cheers. -Congratulations on number one.
[ Cheers and applause ] -Not bad. Not bad.
A little dry. -Not bad. I like it.
-"Cravings: All together" is available now.
When we come back... Chrissy and I...
are going head-to-head in a game of "Pup Quiz."