Eating Rice

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.

From chicken-fat confited oysters to Ceres Pizza, Caleb and Joel trade NYC bites and Joel’s Spanish cravings. They break down jazz-style cooking: how to riff, read a plate, and practice smarter with cooking videos. Tasty takes with real tips you can use tonight.

Seasons shift, how hard thai larb hits, and Caleb returns from NYC with way too many food takes. Caleb and Joel ask: on a night out, do we vote… or crown a menu dictator? Plus, who’s the bill boss and who’s the vibe captain?

Caleb and Joel talk dessert wines, beef noodle soup, and which fruit they’d eat forever. Plus: how long can you really live off local food when traveling? A light-hearted mix of food, travel, and mildly questionable takes.

In this episode of Eating Rice, Caleb and Joel pour a glass of vermouth and slurp back some baked oysters, and tackle the question: should you come armed  to dinner with anecdotes? They debate whether food should always be part of the table talk (spoiler: yes), and laugh through the quirks of what makes a good dinner conversation.

In this episode of Eating Rice, Caleb and Joel ask the important questions: are Krispy Kreme donuts really that good, and why don’t donut ice cream sandwiches exist? They also dig into dietary restrictions, looking at avoidance, substitution, and imitation, and debate which approach makes the most sense.

Sushi, sake, and a fried fish sandwich set the stage as Caleb and Joel dive into a list of controversial vegetables — the ones people love to hate, or just can’t live without.

In this episode of Eating Rice, Caleb and Joel talk Costco, from the legendary food court to the newest Asian items on the shelves. They compare unpacking bulk meat to a modern-day hunting trip, and reflect on the decline of home cooking in our generation. The conversation wraps with ideas on how cooking can make a comeback.

In this episode of Eating Rice, Caleb and Joel explore the art of the sandwich, from how small details can completely change the final bite to Joel’s growing fascination with this once unfamiliar food.

In this episode, Caleb and Joel dig into the delicious world of Beef Rendang, Lu Rou sauce, and their mutual obsession with fried shallots. But it’s not all about food—things heat up when they debate who should foot the bill: the host, the guest, or maybe your parents? From splitting checks with friends to dining out for birthdays, they serve up laughs, opinions, and maybe a little monetary awkwar...

This week on Eating Rice, Caleb and Joel dive into crispy fried fish, sizzling Brazilian BBQ, and the big question: what really belongs on a café menu? Is there a line between brunch and bold experimentation, or can you serve anything as long as it tastes good? We also sip on what it takes to scale a café, food or brand?

This week on Eating Rice, Caleb and Joel dig into the unspoken rules around dining timelines. Should we all agree on how long dinner should last before making other plans? And what about the art of eating and chatting? How do you keep the conversation flowing while still finishing your meal on time?

This week on Eating Rice, Caleb and Joel dive into Joel’s trip to New Orleans, packed with oysters, crawfish, and powdered sugar-covered beignets. We cover how do you politely tell someone they shouldn’t be the one grilling? And why do we always hand the tongs to the guy who’s never cooked a day in his life? Plus, we chat about the Michelin Guide’s debut in Boston. What does it really mean for a c...

This week on Eating Rice: Caleb and Joel dive into the art of the perfect post-golf meal (spoiler: unagi don takes the crown), Joel shares his new go-to spot after church—and we chat wine clubs, food pairings, and why the people you share it with matter more than the wine itself.

Join Caleb and Joel as they chat through the behind-the-scenes chaos of Caleb’s first coffee pop-up—what went well, what didn’t, and what he’s changing for the next one. Plus, Joel shares his discovery of the perfect ciabatta buns, the secret ingredient to his ultimate sandwich. Pour yourself a cup of coffee—this is the kind of convo best served warm and fresh.

In this episode of Eating Rice with Caleb and Joel, the hosts discuss the rising cost of beef — is it really worth the price? They’ll also share some quirky (yet potentially game-changing) fried rice techniques. Then, they’ll explore the magic of guanciale. Finally, Caleb and Joel help listeners find their go-to restaurant — the place they can always rely on and build a connection with the owners.

Caleb and Joel are back at it, dishing out hot takes and tasty bites. This week, they dive into how to spot a great cha chaan teng (Cantonese diner) and how milk tea is the key. They also unravel the surprisingly tricky art of building a charcuterie board and try to make sense of the mysterious world of “fourth wave coffee.” Plus, Caleb spills the beans on his upcoming coffee pop-up—mark your cale...

In this episode, Caleb and Joel dive into their favorite curries and debate whether carbs or proteins are trickier to cook. They also explore the nuances of giving feedback to restaurants—when should you speak up or stay quiet? Tune in and join the conversation!