Eating Rice

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.

First, Caleb and Joel build the ultimate mac n cheese checklist. Then they hit the streets for late-night eats and ask the big question: when it is midnight, are you reaching for pizza, shawarma, or HK-style late night eats?

What belongs on your counter and not in a drawer? Caleb and Joel rank their must-have kitchen tools, then walk through Caleb’s French Laundry pilgrimage from reservations to the kitchen tour. Hear the highlights, his verdict, and whether he would go back.

Caleb and Joel share the signals that someone is a true foodie, then map how to stay aligned as dining partners on menu choices, sharing style, and the check. Also on the table: a Berkshires hot dog and chocolate milk story and which rice belongs in your kitchen.