This is a rush transcript from "Your World With Neil Cavuto," October 12, 2009. This copy may not be in its final form and may be updated.
NEIL CAVUTO, HOST: Yum-o. It`s fancy out and frugal in.
Well, foodies still fretting after hearing "Gourmet" magazine is closing after 70 years.
My next guest is still cooking up big business, despite a slowing economy, though. In fact, she could be the reason why "Gourmet" is going.
CAVUTO: Rachael Ray`s shows, books, and magazines focus on making affordable meals. Her latest is called "Rachael Ray`s Book of 10."
She joins me right now.
Good to have you.
RACHAEL RAY, FOUNDER, RACHAEL RAY NUTRISH: Thank you. Thank you.
I hope we had nothing to do with "Gourmet" closing. I was a huge fan of "Gourmet."
CAVUTO: I think it was all your fault... RAY: Yes.
CAVUTO: ... because they`re elitists, and they put, you know, fois gras...
RAY: That`s actually not true. I think that "Gourmet" did a really good job in the last few years, really. They had terrific, fast and affordable.
I think they really tried...
CAVUTO: What was fast in "Gourmet"?
CAVUTO: I always...
CAVUTO: ... eight hours...
RAY: No. For a long time, they have had a eat it fast and fresh type column in there.
I think they were trying really hard to adapt to what people could afford to cook...
RAY: ... and time-wise and pocketbook-wise.
I am very sad, for one, to see them go. I was a fan.
CAVUTO: All right.
CAVUTO: But you — I was strategy I was in a bookstore recently, and I was not kidding. I think you were the whole table and section, that all your books or there. Well over 14, it seemed like.
RAY: You know, we have — we have had a concept that I have stuck to since day one with the books. I will not price a cookbook for more than a DVD or a C.D.
You know, I think that what I write is pop food. And it`s sort of like pop — other items of pop culture. So, we have always tried to keep the books very affordable. And I think that`s why people can afford to pick them up maybe for themselves. But they also pick them up as a teacher gift or a neighbor gift.
And I think it keeps the books moving, and allow — and certainly allows me to keep up, keep current. The books are really like scrapbooks of everything we have been doing on the show and in the magazine. And it`s a collection of that content. And then I add on to that.
And the viewers really decide our content.
RAY: ... always changing.
CAVUTO: My crackpot theory on you is — I`m not really into shows like this. I barely can boil water.
CAVUTO: But you`re very — you seem very real. And you seem very energetic.
RAY: Thank you.
CAVUTO: And you don`t — there is nothing elitist about you. And a lot of these shows, they seem to have their nose particularly stuck, you know? I don`t see that with you.
RAY: Well, I think the one common thread between the daytime show and the programming that we do on Food Network with "30 Minute Meals" and certainly our magazine...
CAVUTO: I don`t buy that 30-minute thing, by the way.
RAY: It is. It really is.
CAVUTO: You know, I don`t buy it. I don`t buy it.
RAY: In fact, in the cookbook that I`m working on now — it will come out next year — we are going to do a section where you can go online and watch, no commercial breaks, with a clock running, the meal being prepared start to finish, and prove it.
CAVUTO: Rachael, I`m not buying it. I think that`s your scandal. That`s your Watergate or cooking-gate.
RAY: That`s why we`re going to do it. We`re going to — interactive.
CAVUTO: Are you including in that 30 minutes all the pre-pro work, the chopped onions, the chopped...
RAY: Watch our show.
RAY: There`s no pre-chopped onions. They`re mine. They`re a mess. They`re not beautiful to look at. But they`re mine.
CAVUTO: So as soon as that clock goes, you are starting right from the get-go?
RAY: Those are 30-minute meals. They really are.
RAY: They`re 30 minutes. That — see, this is why — but I am glad you brought it up, because the next book I`m working on, it`s kind of a multimedia thing. That`s what we`re going to do.
CAVUTO: All right. We will see. We will see, Ms. Smarty-Pants.
CAVUTO: Here is how I think you are cutting time, too.
You abbreviate a lot. And one of them is E-V-O-O. Now, it took me a long time to understand you were talking about extra virgin olive oil.
RAY: Yes. Well, if you keep saying it over and over again...
CAVUTO: Then say extra virgin olive oil or olive oil.
RAY: It takes too long. And for years...
CAVUTO: Well, E-V-O-O? That would be like me saying all ibid or P/E multiples.
RAY: I don`t know. It started years and years ago. I was cooking on Food Network. And you stand there long enough and you do four shows a day, and I just — it just came out of my mouth.
CAVUTO: I kid, but it hasn`t hurt your popularity.
CAVUTO: Your people know right away. Oh, she`s — extra virgin olive oil.
Is there a difference between extra virgin olive oil and run-of-the- mill...
RAY: ... quality olive oil. Even E-V-O-O in the grocery store. Grocery store-Quality olive oil, you really can cook in. Really good, fruity...
CAVUTO: But you wanted extra virgin?
RAY: Yes, but there`s...
CAVUTO: This is not the dirty swill that I might pick up. You want something with some...
RAY: No. In fact, the swillier the better, when it comes to extra virgin olive oil.
RAY: But you would get that at a specialty store, and it would be really fruity. And you would not be able to see through it.
RAY: But grocery store-grade, you can cook with.
But my original point about all of the products that we work on, I think that what makes them successful when it comes to our viewership and our readers is accessibility, that there is a real can-do factor. And people really can literally see themselves, envision themselves in their mind`s eye going anywhere we go, cooking anything we cook, making anything...
CAVUTO: Well, I like that you make a mess.
RAY: Yes. We show our messes and our successes.
CAVUTO: I ove that. I like — Graham Kerr, he never made a mess. Remember the Galloping Gourmet?
RAY: The Galloping Gourmet, I loved him.
CAVUTO: He always had a SWAT team of elves running around cleaning up all that...
CAVUTO: But you make a mess. I like that.
You have gotten some pretty big stars on your show. And Bill Clinton was the one that stuck out. Now, he was talking about childhood obesity.
RAY: President Clinton came on the day we launched our Yum-o initiative.
CAVUTO: How did that go? Right.
RAY: He has been on since, and we just did a panel discussion together literally this past weekend during the Food and Wine Festival..
It has been a wonderful partnership with his Alliance For a Healthier Generation. Our Yum-o Web site does an enormous amount of interactive work with his alliance.
CAVUTO: And you want us all eating healthy, right?
RAY: You know, I think there is a difference between eating healthy I — you know, and I have heard recently in the news people talking about getting rid of bake sales and stuff as a way to...
CAVUTO: What do you think of that?
RAY: I think that is silly. I really do.
I think that eating whole foods, even including some butter and a little sugar and...
CAVUTO: You think bake sales are silly? This is a Fox News Alert right now.
RAY: No, I think — oh, I think bake sales are brilliant. I don`t think we should eliminate them in connection with childhood obesity.
CAVUTO: Well, the food police are saying just throw a couple of carrots and celery stalks.
RAY: You know, I think Jessica Seinfeld and the success of her book says ixnay to that. You can have...
CAVUTO: Well, you`re right about that.
RAY: ... whole food brownies. You can put healthy ingredients into lots of baked goods. And it`s not about...
CAVUTO: But you`re extending this way beyond human. I mean, you do that Nutrish and good food for dogs, right?
RAY: Our good food for dogs goes a long way to help a lot of animals in need. By first quarter of next year, we will have raised over $1 million. One hundred percent of my proceeds go directly to animal rescue.
CAVUTO: You never confuse the two? You are never giving the dog food to the people?
RAY: No, but I will admit that I have tried the Kibble.
CAVUTO: Have you really?
CAVUTO: I got to ask you this.
When you were doing the thing you can live on $40 a day eating in any city, including New York, clearly, you are not tipping people.
RAY: We were tipping them 15 percent. And I always went behind...
CAVUTO: You were not, no.
RAY: Oh, yes, we were. Oh, yes, we were.
CAVUTO: ... again. You were?
RAY: Yes, we were. We put it right up there on the screen.
But I went behind, and we all grossly overtipped, because we would sit in someone`s station for hours to film there, you know? So, we grossly overtipped.
CAVUTO: And you still — still...
CAVUTO: ... the $40.
RAY: We made the 40 bucks. But I drank water a lot. I was eating alone. It was not a luxurious...
CAVUTO: Rachael Ray, you are really a galvanizing, energetic force.
CAVUTO: We need a more like that on TV. Best of luck with everything else — although no more books.
RAY: Thank you so much for having me.
CAVUTO: You have just crowded out the bookstore. You are like Bill O`Reilly with a spatula.
CAVUTO: Very good seeing you.
RAY: Thank you. Thank you.
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