A lot of terrible things can happen when you put too much pressure on a rookie food truck team, or when you ask a server who doesn't believe you'll actually eat everything you ordered. Here are some spine-chilling stories from service staff and how to avoid them. This is Overseasoned Podcast.

We continue with more of our trip through Argentina; we'll tell you how we rediscovered our love for Buenos Aires cuisine, and how we ended up making a homemade "Asado" in the Argentinian style.

There are 3 hours left until our flight back to Buenos Aires, and we are an hour and a half away from the airport; the most logical action: we recorded one more podcast episode directly from a wine cellar in the Mendoza wine region in Argentina, at the foot of the majestic Andes.

We ran out of episodes, so as soon as we arrived in Buenos Aires, we recorded this episode, which will be the prelude to the Overseasoned adventure in Argentina. Enjoy it!

Is chicken the most ordered food in restaurants? Is it the most underrated? The most overrated? Is it a must? This episode is about that great invention: chicken.

Everything you always wanted to know about diners—not really, but we definitely know what we are: a food appreciation podcast.

Impossible expectations from people due to cooking shows on TV, challenges of working in the kitchen and in service, the fight for labor rights, and of course, the story of how the hot dog sandwich was created.

In this episode, our hosts tell us what it was like to have a few drinks during their restaurant days; an ally? an escape? a habit? Let’s find out.

Finally, without further ado, our dear hosts tell us how their food tour in Tokyo went; stories, tips, and experiences on what to do and what not to do when enjoying a food tour in the Japanese capital.

The second episode recorded in Tokyo, as X promised, brought Japanese snacks to the show, but Tony's strange rule of not eating cones on the street changed the course of the program.