The Froze Bros

Welcome to the Thanksgiving Frozathon! Three episodes, three sides, one long day. First up: Birds Eye Steamfresh Cheesy Broccoli, “now extra cheesy.” The story: We’ve heard the story of Clarence Birdseye before (episode 72), so the Bros speed-run the history, from Canada to Gloucester to Conagra. This time, Birds Eye is back in the vegetable aisle, where it belongs. Plus: Working on holidays. A TikTok prank, a Red Baron employee, and the internet at its best. What does NEWS stand for? A civic reminder that arrives a few days late. (Don’t worry, the Bros did vote.) Boston magazine says adults shouldn’t eat Hoodsie cups, the boys have thoughts. In the closing segment: “Let It Go or Keep It, Bro” is back. Pumpkin spice mini donuts and a protein cookie take an unscheduled trip to the freezer. Watch this episode at www.youtube.com/@FrozeBros Check out The Froze Bros online at www.thefrozebros.com Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession. Follow The Froze Bros on Instagram, Facebook and Reddit Music by Substrates Learn more about this episode’s food at www.birdseye.com/sauced-seasoned/sauced/cheesy-broccoli

Max wants an early morning country breakfast. Darren wants an afternoon all-you-can-drink brunch. At least they can agree on what to eat. This week: Red’s Breakfast Burritos. The Bros both take on the Uncured Bacon, then each picks a second: Chicken Maple Sausage for Darren, Chicken Chorizo for Max. The story: Mike Adair loved his wife’s burritos so much that he and his dog decided to go into business making them. (Sure, Mike, the dog wanted this.) Red, a rust-colored shelter mutt, did give the company its name. The first burritos hit shelves in 2010 at Walter Stewart’s Market in New Canaan, Connecticut. Today they’re made…somewhere else. Plus: Pizza Month is over, and Max is over pizza. A liquid crush and a snack tip from a Redditor. Dolly Parton returns. Betting on the price of ice cream. What are the major cheeses? Have you passed off frozen pasta as homemade? Could Darren tell the difference? In the closing segment: We’ve been eating uncured bacon and burritos named for a dog, so Darren has hair-of-the-dog cures on the brain. Six remedies, six corners of the world, and one curious Max. Watch this episode at www.youtube.com/@FrozeBros Check out The Froze Bros online at www.thefrozebros.com Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession. Follow The Froze Bros on Instagram, Facebook and Reddit Music by Substrates Learn more about this episode’s food at www.redsallnatural.com/our-foods/#breakfast-burritos

Happy Halloween, Froze Fam, and welcome to the graveyard shift! It’s the end of Pizza Month, and we dressed for the occasion. This week, the Official Pizza of Halloween: Tombstone. The story: Tombstone is named for a Wisconsin bar, which is named for the cemetery across the street. The Simek brothers were running that bar when one of them (Joe, who went by Pep) twisted a little too hard, broke his leg, and got stuck in the kitchen with nothing to do but play with pizza dough. In 1962 they started selling pies, and by 2010 Nestlé owned them. The chocolate people. What goes around comes around. Plus: Candles on the late shift. French freezers and French fries. Ketchup comes in colors. Let’s Twist Again…and again…and again. Getting pizza off the rack and Dunkin abroad. Popcorn balls, chocolate chips, and X Games. Population of Froze Town: still three. In the closing segment: You made suggestions, we made decisions, and nobody’s stomach was consulted. Yup, candy on our pizzas. Trick or treat indeed. Watch this episode at www.youtube.com/@FrozeBros Check out The Froze Bros online at www.thefrozebros.com Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession. Follow The Froze Bros on Instagram, Facebook and Reddit Music by Substrates Learn more about this episode’s food at www.goodnes.com/tombstone/products

It’s week three of Pizza Month, and the plan was simple: everybody eats the same cauliflower crust pizza. Then supply and demand got involved. Between empty freezer cases and a last-minute “mayoral decision,” the Bros end up with four pizzas from three brands. This week: a cauliflower crust contest with Shaun and our gluten-free correspondent, Kristen. The story: According to CAULIPOWER itself, it’s the number one cauliflower crust pizza and the number one gluten-free pizza in the U.S. Open Nature is Albertsons’ brand of “clean, minimally processed” foods, with no artificial colors, flavors, sweeteners, or preservatives. Milton’s calls its mission “better-for-you food,” and also makes crackers, breads, and snacks. Plus: Who was the Red Baron? Fried chicken ice cream. A tribute to Mama Celeste. Trader Joe’s fires back. Is Big Air Fryer listening? In the closing segment: Since CAULIPOWER sounds like a superpower, Darren builds a would-you-rather game around the real things—like super strength, laser vision, and Hot Pocket hands. With frozen food, there’s always a catch. Watch this episode at www.youtube.com/@FrozeBros Check out The Froze Bros online at www.thefrozebros.com Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession. Follow The Froze Bros on Instagram, Facebook and Reddit Music by Substrates Learn more about this episode’s food at Open Nature, Milton’s, and CAULIPOWER (Cheese and Margherita)

Pizza Month rolls on, and the Bros hit the road to Cape Cod. Except they don’t, because Cape Cod Cafe isn’t on Cape Cod. It’s in Brockton, Massachusetts, where a roadside stop turned a 10-inch pan into a South Shore tradition. This week: Cape Cod Cafe Cheese Pizza. The story: Cape Cod Cafe opened in 1939 in a former funeral home (ghost stories included) on the road to the Cape. In 1947, a newly returned WWII veteran named E. James “Papa” Jamoulis bought it and added pizza to the menu. Three generations later, the family still runs it and claims to have invented bar pizza. The frozen pies hit freezers in 2011. Plus: Is pizza highbrow or lowbrow? Massachusetts-made foods. Where’s the South Shore? The pizza nobody asked for. A serving-size debate over math that should not have taken so long. And several failed attempts at not interrupting. In the closing segment: Since this pizza isn’t from Cape Cod, Max builds a game to make up for that. Real Cape Cod village or imposter? Will Darren know? Will you? Watch this episode at www.youtube.com/@FrozeBros Check out The Froze Bros online at www.thefrozebros.com Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession. Follow The Froze Bros on Instagram, Facebook and Reddit Music by Substrates Learn more about this episode's food at www.capecodcafepizza.com/our-frozen-pizzas/cheese-pizza

Happy Pizza Month, Froze Fam! The Bros kick off four pies in a row with a Brooklyn legend that only came to the freezer aisle a year ago. This week: Di Fara Classic Hand-Stretched & Pan-Baked Grandma Pizza. The story: Dom DeMarco opened a Brooklyn pizzeria in 1965 with a partner named Farina. They mashed DeMarco and Farina together, and a name was born. In 1978, DeMarco bought out Farina, and the family has run the place ever since. Plus: The Last Farewell. A solo visit to Stew’s. Key lime pie, and garnishes vs. toppings. McFlurry hacks and a hash brown ice cream sandwich. Protein in the Times. Seed oils, fior di latte, and too many fonts. Triangles, rectangles, and slices in a serving. In the closing segment: The Ice Cold Draft is back. The holidays are coming, and each Bro drafts a team of grandmothers, real and fictional, to host the gathering of their dreams. A queen, a mob matriarch, a grandma who sleeps through the party, and a very well-stocked bar are all involved. Watch this episode at www.youtube.com/@FrozeBros Check out The Froze Bros online at www.thefrozebros.com Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession. Follow The Froze Bros on Instagram, Facebook and Reddit Music by Substrates Learn more about this episode's food at www.difarapizzany.com/grocery

Darren opens with a tongue twister that nearly ends the episode before it begins, and things don't get much more composed from there. This week: Louisa Four Cheese Toasted Ravioli. The story: Louisa Foods was founded in 1964 by Italian immigrants in St. Louis and named for the founder's mother. Still family-owned today, still headquartered in St. Louis. The toasted ravioli itself has a St. Louis origin story too—most likely in the early 1940s, when a kitchen helper who was a little toasted himself dropped ravioli into hot oil instead of water. Plus: Betting on a bleeping good time. Sausage rolls and pork rolls. Struggling with the Italian language. Tri-state geography. And Max learns about celery and garnishes. In the closing segment: a journey through some of the oldest foods still eaten today, in an order that may or may not be #$%@ accurate. Watch this episode at www.youtube.com/@FrozeBros Check out The Froze Bros online at www.thefrozebros.com Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession. Follow The Froze Bros on Instagram, Facebook and Reddit Music by Substrates Learn more about this episode's food at www.louisafoods.com/products/toasted/four-cheese-toasted-ravioli

The Bros dig into a "golden crispy" snack with a brand name that gave Darren an unshakable political flashback before they'd even opened the box. This week: SeaPak Wild Caught Clam Strips. The story: SeaPak began in 1948 as the Sea Island Packing Company on St. Simons Island, Georgia, and pioneered individual quick freezing for shrimp. Rich Products Corporation purchased SeaPak in 1976. The clam strip itself was invented by a picky Ipswich, Massachusetts clam digger who only wanted the "foot" of the clam, and an exclusive decades-long supply deal with a growing roadside chain called Howard Johnson's. Plus: A giant moose tracks disaster. Cauliflower wings and the mystery of the bay leaf. Mango varietals and the hunt for a proper Kent. An international frozen food report from Italy. And a clamshack sunset that got Max feeling nostalgic. In the closing segment: the second half of a two-part regional food review, this time testing how New England the Bros really are—fluffernutters, whoopie pies, and a soda that isn’t winning any fan awards. Watch this episode at www.youtube.com/@FrozeBros Check out The Froze Bros online at www.thefrozebros.com Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession. Follow The Froze Bros on Instagram, Facebook and Reddit Music by Substrates Learn more about this episode's food at https://seapak.com/product/clam-strips

The Bros say goodbye to Dolly Parton the only way they know how. This week: Dolly Parton’s Shrimp & Grits. Sharp white cheddar grits, seasoned shrimp, cherry tomatoes, scallions, and a scratch-made spicy sauce, all in her classic pink box. The story: Dolly's food empire built up in stages. Duncan Hines baking mixes in 2022, then a full licensing deal with Conagra in January 2024 that brought Dolly to the freezer aisle. Homestyle Meatloaf, Chicken & Dumplings, Country Fried Steak, plus desserts like Peach Cobbler and a chocolate pie the Bros were decidedly less than kind to in a previous episode. Plus: Max's backyard garden, pommes de terre, and key lime pie. A wave of recalls. Nine to Five and Steel Magnolias, Dolly's Imagination Library, and a fierce debate over whether it's normal to watch your microwave the entire time it's running. In the closing segment: two New England boys take on "How Southern Are You?," a quiz from It's a Southern Thing. Will Darren and Max be Sho'nuff Southern, or will they be exposed as the carpetbaggers they are? Watch this episode at www.youtube.com/@FrozeBros Check out The Froze Bros online at www.thefrozebros.com Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession. Follow The Froze Bros on Instagram, Facebook and Reddit Music by Substrates Learn more about this episode's food at www.bakingwithdolly.com/frozen-meals/single-serve-meals/dolly-partons-shrimp-grits-cheese-tomatoes-scallions-spicy-sauce

The Bros celebrate their second Frozaversary with Shaun. This week: Pepperidge Farm Chocolate Fudge Stripe Layer Cake. The story: Margaret Rudkin started Pepperidge Farm in 1937 out of her Connecticut kitchen, baking preservative-free bread because her son had allergies. A decade later, she opened a real bakery. Campbell Soup bought the company in 1961, and Margaret became Campbell's first female board member. Layer cakes have been part of the lineup since 1963. Plus: Candle wax disappearances. The difference between an eighth and a ninth. Sponge cake versus sponge, the British way. Tupelo trees. Visits from neighbors and grandkids. Chocolate: can there be too much of it? In the closing segment: it's the Bros' second Frozaversary, which means prizes, pixels, and a very serious competition. Frozen food mascots. A five-round showdown. And by the end of it, someone walks away with a title. Watch this episode at www.youtube.com/@FrozeBros Check out The Froze Bros online at www.thefrozebros.com Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession. Follow The Froze Bros on Instagram, Facebook and Reddit Music by Substrates Learn more about this episode's food at www.pepperidgefarm.com/product/chocolate-fudge-stripe-layer-cake