The Food Debates That Break Friendships: From Pickles to Pizza

The Food Debates That Break Friendships: From Pickles to Pizza

Author: Dub & Nectorious Papi August 6, 2025 Duration: 32:58

This week, The Food Guys stir the pot with the most divisive food debates ever. From parmesan on seafood pasta (Italians, look away) to the eternal war over crispy bacon, toastie shapes, and whether food is fuel or pleasure, nothing’s off the table.


We also cover:

🥒 Why pickles might be ruining your burger

🥩 Steak doneness judgment

🍗 The ultimate meat ranking (yes, we said beef is king)

🇲🇽 A wild Caesar Salad fact that’ll blow your mind


Plus fan questions include

🍕 Pizza styles go head-to-head — is NY, Neapolitan or Aussie supreme?

😬 The worst thing Dub ate in the US


Special Thanks to Royal Stacks for sponsoring the podcast!

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There's a particular kind of conversation that happens when people who are genuinely obsessed with food get together, and that's exactly what you'll find on The Food Guys Podcast. Hosts Dub and Nectorious Papi don't just review meals; they dive headfirst into the entire universe of what we eat. Each episode feels like pulling up a chair at a lively table where the topics range from breaking down the latest fast-food menu item to heated debates about beloved or despised ingredients. The discussion is always grounded in a real passion-they love to talk about food just as much as they love to eat it. You'll hear more than just their opinions, though. They regularly bring other voices into the mix, from well-known names in the food industry to local business owners and fellow food lovers. These conversations are packed with the hosts' natural chemistry, which means plenty of laughter, friendly banter, and the occasional good-natured argument. Tuning into this podcast is like getting an insider's look at food culture, served with a side of humor and genuine curiosity. It’s a show for anyone who thinks about their next meal while they’re still eating the current one.
Author: Language: English Episodes: 100

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