Yo!  Tonight we talk through a bunch of olde timey kitchen idioms & axioms, debate pie bakeries, propose a zombie movie and rename hedgehogs.

In which we talk about antiquated candy names, answer a Random Cheese Question and discuss the passing of the legendary, influential Anthony Bourdain.

What is your state's favorite sandwich?  This week, Steve & Ben take a swing at figuring that out!

I've said it before, I'll say it again. Food should cost more.  Now, you'll know why.

Tonight we talk Baltimore restaurant closings, how millennials are ruining everything, we rate some bbq sauces & we expand the KY Deli restaurant empire EVEN FURTHER.  It's madness.  

It's Taco Tuesday!  So we're going to talk donuts for 20 minutes!  Get some taqueria recommendations; where to order, what to order & how to order.

Ok, once and for all. You can be a hyper-critical, super needy customer OR a good customer.  You can't be both. A writer for INC.com shows us exactly how a hyper-critical, super needy customer (and his mom) think and behave in restaurants.  Spoilers, he's spoiled.  Also, there's a glitch in the Matrix.

Ok, so we've covered snake oil tinctures & potions, now it's time to look at the real medicinal properties of herbs, spices, roots & berries.  And no, neither of us does a Sean Connery impression.  No Medicine Man here.

Alternative medicine or just hogwash?  Traditional remedy or poison?  Will this elixir cure you or make you into a zombie?  We look at a number of olde timey tinctures & potions and tell you which ones hold water.  (Spoilers; it's NONE of them.)

Today we explore history's weirdest diets, talk kitchen organization & staffing and rage against the world of overstuffed milkshakes.

Part Two! Of our conversation with Luke (TV & film professional) about the role of food in movies.

Oh, man, kids, tonight we get a completely NEW list of food movies, from a film & TV industry professional!  Luckily for me, he's also my brother!  This is Part One of what turned into a LONG discussion about food in movies.

Sorry, folks, but at long last Steve & I rank our favorite food movies.  Our categories: Food Movies (On Purpose) Food Movies (On Accident) Food Movies (People Are The Food) It's instructional.  I promise.

Tonight, Steve & I discuss salt (check out Pixie Dust Salts on Instagram!), ask the eternal question "Should Smashmouth open a burger resrtaurant?", talk about infusing things with bacon and what happens when 26.5 tons of oranges spill onto the highway. Also, we're pretty sure James Bond never cooked for himself.

How many cheeses is too many?  How much can you overcook your pasta?  Should it have...flavor?  Uncle Steve explores all of these questions, as well as 3 different noods in this week's episode!

In tonight's episode, we answer a listener's food challenge, debunk the myth of the "ice chef", wonder why Stone Cold Steve Austin doesn't make ice cream and we are fully disgusted by people chewing food instead of cutting it.

Tonight we shout out some listeners, talk restaurant closings & what it means to be a Chef, and have a lively discussion about the width of train tracks.

Tonight we run through our all-time favorite food & drink heists, we examine Canada's stranglehold on the world's maple syrup supply and we write a dark sequel to Ratatouille!

Uncle Steve's third installment of his journey of mac & cheese self-discovery.  Join him today at Grandpa Mac's!

I thought we were done with this, but it turns out that Mario Batali is an ass-grabbing sack of shit.  I take back all of the nice things I've ever said about him.  Also, tea that makes your throat numb and the trick to latkes.

Our globetrotting Macmeister Steve reviews two mac & cheeses tonight, one from the devil that promises you everything you want, the other from a confused sports bar.

See you in an hour.

Is Arby's buying Buffalo Wild Wings?  Not really!  Do cooks hate servers?  More often than not!  Should you cook your own entire meal at a Waffle House?  Not if you value your life!

What do you serve at your overly complicated Thanksgiving?

Oh, man, kids.  Your Uncle Steve is on a quest to find the best Mac & Cheese that restaurant money can buy.  He's launched "Operation Noods"! (noods=noodles. try to keep up) Join us every so often as Steve scours the Eastern Seaboard for excellent, nay, tremendous, nay, good, nay palatable, nay simply edible macaroni & cheese!

Tonight we talk birthday party pizza, restaurants stalking their customers and New England Culinary Institute duck.

What does it really feel like to be a woman in the restaurant industry?  I don't know; I'm a dude.  So I asked a woman.  Her name's Kelly.

So it seems that restaurants are horrible places to work, especially for women.  You know who could have told you that?  Women.  You know who's GOING to tell you that?  Two guys.

In an effort to tackle some food-related Halloween issues, we struggle through the final culinary (?) frontier: Cannibalism.  Spoilers, don't eat a dude.

So you're dead.  What is everyone going to eat at your funeral?  Is that food your legacy?  Do you give a shit?  Remember, you're dead. Also, we discuss how to run a restaurant into the ground.  Or, in this case, the bay.

Today I sit down with Chicago chef Michael Torres to talk restaurant beginnings, career choices and work/life balance.  Also, he lives in a magical part of Chicago.

Tonight we weigh the merits of a Taco Bell that serves booze, we imagine a world in which Bill Murray is the new Ronald McDonald & we add a new food truck to the KY Deli empire.

Tonight we get down about tattoos. Spoilers, I just got another one! Also, we commemorate the passing of a podcast; one of our favorites has retired.

What do you hate? Sexy singles in your area hate that too!

So what, really, is a sandwich? Is it just the ingredients? Is it the technique? Is a burrito a sandwich? Are you crazy?

Today we tackle the idea of theme restaurants. Why that theme? In many cases, the answer seems to be a resounding "We Didn't Think This Through!"

Ever wonder what it's like to be a woman in the restaurant industry? We got this crazy notion to actually ask a woman! Chef Kelly returns to the show to tell her stories about navigating the locker room of professional kitchens.

What exactly is the 'whole food' movement? How are baby carrots made? Can you suicide by kale?

Is it better to go to culinary school or to train yourself behind the line? We discuss this, and read over an article sent in by a listener!

If you're gonna get tacos, GET REAL TACOS.

Tonight we tackle food name origins, as well as covering AGAIN why it is you should keep your arrogant item substitutions to yourself.

None of your friends want to open a restaurant. If they do, they're nuts.

Ever steal anything from a restaurant? How about a $500 plate? Ever seen a $500 plate? Me neither!

Tonight we talk service styles, other peoples' podcasts and why you should just shut up & eat your ketchup. Also, Ovaltine still sucks.

Tonight, we propose a BUNCH of new Oreo flavors, invent unicorn-themed foods and develop a foodtruck TV show. It's a wild ride.

Tonight we review some BBQ joints, talk road food and decide that the KY Deli needs a vegetarian sister restaurant.

Look, everything was great but the temperature in the restaurant was one degree too high. One star. I just yelpfucked you.

We're talking barbecue at long last! Also, we invent the Smorca and Steve recommends burying your slow cooker in the sand.