Episode 58 - Pick a Side

Pancakes or waffles? Steak or burgers? Fish or shellfish? Caleb and Joel settle some of food’s most important debates and force themselves to choose a side.

When did eating become a performance? Caleb and Joel unpack the world of performative eating, where what you order, where you eat, and how you react can sometimes matter just as much as whether the food is actually good.

Caleb and Joel dive into the foods that punch way above their weight: perfectly cooked steak, jamón ibérico, and salty, umami-packed anchovies. Plus, this week’s food highlights include Korean BBQ pork jowl, a proper lobster roll, and homemade hand rolls.

Caleb and Joel share their journey through the Basque Country, exploring the region’s remarkable cuisine and the uniquely social experience of eating pintxos.

In a world where reservations at top restaurants are harder to score than Taylor Swift tickets, Caleb and Joel tackle the growing problem of “no table” troubles. From better booking systems to creative workarounds, they explore how restaurants and diners might finally fix the reservation game.

Caleb rediscovers the joy of cooking, Joel perfects a humble sandwich, and Caleb shares stories from his trip to Peru, including a meal at Central, once named the world's best restaurant.

Caleb and Joel relive their South America trip through smoky parrillas, absurdly good beef, and meals that somehow lasted five hours.

Caleb messes up a beef marinade, Joel talks about his love for breakfast burritos, and somehow they end up deep in a conversation about keeping food hot. From reheating steak to why how we should order one at a time so food can be eaten right away.

This episode goes everywhere in the best way. Caleb and Joel talk snails, bacalhau, drink habits that raise eyebrows, and a bluefin tuna experience that stuck with Caleb. Somewhere along the way, they debate the ultimate food tradeoff: raw or fried?

Caleb and Joel close out the year with their favorite restaurant moments, including Restaurant Fiz in Singapore and Au Pied de Cochon in Montreal. They reflect on the biggest food lessons of 2025 and map out what they want to taste, learn, and chase in 2026.