In the first-ever Off The Menu Food Fight, Wal, Joel, and Tom throw out the facts and lean into pure opinion as they tackle some of the most divisive food debates around. Is Skyline Chili a regional treasure or a culinary disaster? Does pineapple belong on pizza? Should fish ever be microwaved at work? And where exactly does ketchup belong?

The debate only gets hotter during a rapid-fire lightning round covering chocolate bars, cilantro, White Castle, blue cheese, veggie burgers, cereal, scrapple, spicy chicken sandwiches, and more.

If you've ever argued with friends or family about food, this episode is for you. Expect strong opinions, questionable logic, plenty of laughs, and absolutely no chance of reaching a consensus. Based on a listener suggestion, this episode proves that food isn't just what we eat—it's something we're willing to fight about.

What makes a truly great pasta sauce? Is it the tomatoes, the family recipe, or the way it's preserved?

In this episode of The Off The Menu Podcast, we sit down with Melaina Balbo, founder of BIS Pasta Sauce, to explore Italian food traditions, family recipes, entrepreneurship, and why frozen pasta sauce may deliver a fresher, more authentic flavor than shelf-stable jars.

Melaina shares stories of growing up in a large Italian family in New York, receiving homemade sauce care packages while away at school, learning food traditions in Sicily, and launching a food startup inspired by generations of family cooking. The conversation dives into San Marzano tomatoes, pesto, marinara vs. pomodoro sauce, the infamous "sauce or gravy" debate, and the challenges of building a specialty food brand from scratch.

What separates an everyday grocery-store cheese from something truly unforgettable? This week, we sit down with certified cheese professional Jon Reese of Black Radish Creamery to explore the fascinating world of artisan cheese. From the ancient origins of cheesemaking and the science behind curds, cultures, and aging, to building the perfect cheese board and pairing cheese with wine, Jon shares insider knowledge that will change the way you shop, serve, and enjoy cheese. Plus, learn why Swiss cheese has holes, how to store cheese properly, and the surprising cheeses every food lover should try. Whether you're a charcuterie enthusiast or a late-night fridge raider, this episode is packed with delicious insights.

Remember mystery meat, cardboard pizza, and fluorescent cafeteria lights? Today's school lunch experience is something entirely different.

This week, we sit down with Jonathan Squibb, Director of Communications for Chartwells K-12, to explore how modern school cafeterias have evolved into restaurant-style dining experiences serving millions of students every day.

From build-your-own burrito bowls and global cuisine to allergy-friendly meals, cultural accommodations, celebrity chef partnerships, and nutrition standards, Jonathan explains how schools are balancing food quality, student preferences, health requirements, and tight budgets.

We also discuss food allergies, celiac disease, free and reduced-price meals, the impact of social media trends on student tastes, and why school lunches may be healthier—and more affordable—than many parents realize.

If you haven't stepped into a school cafeteria in a while, prepare to be surprised.

In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with food safety expert and Rutgers University professor Don Schaffner to separate food safety facts from fiction.

From the 5-second rule and cutting board debates to restaurant safety, food recalls, proper cooking temperatures, and the hidden risks lurking in everyday foods, Professor Schaffner explains what really makes food safe—and what doesn't. Along the way, we discuss leftovers, food trucks, grilling season, food poisoning, and the simple habits that can dramatically reduce your risk of getting sick.

If you've ever wondered whether that pizza left on the counter is still safe to eat, how worried you should be about restaurant food, or what food safety experts actually do, this episode is for you.

In this episode of The Off The Menu Podcast, Wal, Joel, and Tom sit down with agricultural economist David Anderson from Texas A&M University to unpack the real reasons behind soaring beef prices.

From shrinking cattle herds and rising ranching costs to supply chain bottlenecks, meat processing capacity, consumer demand, and global trade, Professor Anderson breaks down the economics of beef in a way that actually makes sense. Along the way, we explore why chicken and pork remain relatively affordable, whether imported beef could help, and how long Americans may be paying premium prices for burgers and steaks.

If you’ve looked at the meat aisle lately and wondered what happened, this episode is for you.

Beer has shaped human civilization for thousands of years — from ancient Egypt and medieval taverns to modern sports bars and craft breweries. In this episode, food historian Professor Jeffery Pilcher explains the surprising history of beer, how it fueled trade and community, why taverns changed society, how Prohibition transformed drinking culture, and why beer became the social drink of the modern world. A fascinating conversation about beer culture, human connection, and the evolution of one of humanity’s oldest beverages. 

In this episode of The Off The Menu Podcast, we talk with bestselling author and retail psychology expert Paco Underhill about the hidden psychology behind grocery stores — and how store layouts, lighting, smells, signage, and product placement influence what consumers buy every day.

From impulse buying and consumer behavior to online grocery shopping and the future of retail, Paco explains how modern grocery stores are carefully designed to shape shopping habits without us even realizing it.

If you’ve ever walked into a grocery store for one thing and left with a full cart… this episode will completely change the way you shop.

Chocolate is everywhere—but most people have no idea how it’s actually made.

In this episode, we talk with Stephen Durfee of Dandelion Chocolate about the journey from cacao bean to chocolate bar, what “bean-to-bar” really means, and why sourcing and process completely change the flavor.

It’s a look at chocolate as craft—not candy—and why it tastes so good.

Why do we crave certain foods… even when we know better?

In this episode, neuroscientist Dr. Rachel Herz breaks down the science of food psychology, cravings, and eating habits—and how your brain, emotions, memory, and environment shape every food decision you make.

From neurogastronomy (how the brain creates flavor) to social influence and comfort food, this conversation explores the hidden forces behind why we eat what we eat.

If you’ve ever wondered how your brain affects food choices, this episode will change the way you think about every bite