Yousef Ghalaini, Exec Chef of FIG, joins the boys to talk about the agony and ecstasy of family meal, why pamplemousse is the only good La Croix, why chicken thighs are way better than breasts and immigrating from Lebanon to the whitest place in America.

comedian, actor, snack master and world traveler Johnny Pemberton joins the boys to talk about his time in South Africa, his hatred of fine dining, his undying love for cheese, and his genius plan to buy an entire McDonald's worth of food.

Food Writer and Social Media Veteran Esther Tseng (@estarLA) joins the boys to discuss Geocities, Happy Hours, the cutthroat Instagram game, why more menus should have pictures, annoying trends, and the world of lucrative Food Press Junkets.

Comedian, Podcaster, Cook and Biscuit Power-Player Dave Stone joins the boys to talk BBQ, Van Life, Jerky Boys, the best restaurants in the South and to unreservedly shit on Luke Bryan who is now officially an Enemy of The Show.

Chef Chris Oh sits down with the fellows to talk being the sausage king of Los Angeles, why Yelp is garbage and his undying love for Taco Bell.

David Lespron, Chef de Cuisine at Katsuya & Director of Culinary R&D, sits down with the fellas to talk climbing the culinary ladder, ramen pozole, and what it was like growing up in Texas while both playing football and cooking competitively.

Comedian and Food TV Kiss of Death Max Silvestri joins the boys to address such critical issues as Top Chef cruise debauchery, meat hangovers, taco love, proper nacho-construction technique and the supremacy of the bodega breakfast sandwich.

Chef Ted Hopson of The Bellweather joins the boys to talk kitchen jargon, dick jokes, why the floors have to be sparkling clean and shit on Yelp.

Comedian and Sausage Thought Leader Randy Liedtke joins the boys with some keen insights on the perfect sandwich technique, mayo as a superior fry condiment, and how fermentation can be zen as hell.

Karl and Joel discuss Joel's questionable yet alluring new facial hair choice, the similar nature of the comedy and food industries, why comedians never have cool tattoos like chefs, and other critical topics.