Dunkin' vs. Starbucks

We Tried Subway's First Ever Value Menu

Jun 17, 202652 minSummary

In this episode of A Hot Dog Is a Sandwich, hosts Josh Scherer and Nicole Enayati delve into the current state of the fast-food industry, using Subway’s latest attempt at a value menu as a focal point for a broader discussion on corporate stagnation and evolving consumer demands. The conversation begins with a trip down memory lane as the hosts reflect on their own histories with fast food, transitioning into a critique of Subway’s new protein pockets. The hosts analyze the lackluster nature of these new menu items, noting that the presentation and quality feel uninspired. They discuss how Subway seems to be struggling to keep pace with competitors like Jersey Mike’s, which have successfully pivoted toward higher quality and transparent preparation methods, such as on-site meat slicing. Throughout the episode, the hosts touch upon the concept of protein inflation and the challenges of maintaining a consistent brand identity in a difficult economic climate. By comparing Subway’s recent struggles to the successful turnarounds of brands like Domino’s and Burger King, they explore why some fast-food giants fail to innovate while others effectively reinvent themselves to stay relevant in an increasingly competitive market.

Taste Testing ALL The Peanut Butters

Jun 10, 202655 minSummary

In this episode of A Hot Dog Is a Sandwich, hosts Josh Scherer and Nicole Enayati dive deep into the world of peanut butter, debating the merits of various brands and the product's role in American culture. Moving past the humorous opening myth about turning peanut butter into diamonds, the hosts conduct a taste test to compare mainstream staples like Skippy and Jif with artisanal options like Justin’s and the classic Laura Scutter’s. The discussion highlights the distinct textural differences between emulsified, airy commercial brands and natural, non-emulsified versions that require stirring. The hosts explore the evolution of peanut butter marketing—from the artisanal, millennial-focused branding of the past to more contemporary, savory-leaning trends. Beyond just flavor, they analyze the nutritional profiles of these spreads, challenging the perception of peanut butter as solely a dessert item by highlighting its savory versatility in global cuisines, such as West African mafe and Brazilian vatapa. Through their lighthearted analysis, they offer a fresh perspective on a kitchen pantry staple that most take for granted.

Ranking Celebrity In-N-Out Orders

Jun 3, 202652 minSummary

In this episode of A Hot Dog Is a Sandwich, hosts Josh and Nicole dive into the world of celebrity culture and fast-food trends by taste-testing and ranking several famous orders from In-N-Out. The hosts examine why celebrities, from Oscar winners to YouTube stars, frequently flock to the chain, while also sharing personal anecdotes about their own histories with the restaurant. The hosts break down three specific celebrity orders. They start with Kim Kardashian’s notably plain cheeseburger, which prompts a discussion on the appeal of simplicity and the quality of the chain’s ingredients. Next, they try Zendaya’s vegetarian-friendly grilled cheese, which earns high praise for its clever use of caramelized onions and spread. Finally, they tackle Tana Mongeau’s complex and flavorful order, featuring chopped chilies and mustard-fried patties, which the hosts ultimately deem a standout experience. Throughout the episode, the conversation shifts between lighthearted critiques of celebrity life and deeper debates about menu hacks, the chemistry behind milkshakes, and the nature of food branding. The episode serves as a meditative, humorous, and calorie-heavy exploration of how public figures interact with a beloved fast-food staple.

Ketchup Vs. Mustard

May 27, 202652 minSummary

In this episode of A Hot Dog Is a Sandwich, hosts Josh Scherer and Nicole Enayati engage in a lighthearted debate to determine the superior condiment: ketchup or mustard. Rather than acting as strict opponents, the hosts explore the historical, cultural, and culinary nuances of both staples. They dive into the surprisingly complex origins of ketchup, tracing its path from ancient Southeast Asian fish sauces to the modernized tomato-based product popularized by Heinz, while simultaneously acknowledging mustard’s ancient history dating back to 3000 BCE. A key insight from their discussion is the role these condiments play in balancing flavors. They conclude that ketchup often acts as a universal equalizer, masking flavors with a familiar, sugary-acidic profile, whereas mustard serves as an accent that enhances the character of ingredients like high-quality meats. The conversation also touches upon the psychology of taste, noting how preferences often shift from the sweeter profiles favored in childhood toward the more bitter and pungent tangs of complex mustards as one grows older. Ultimately, the hosts celebrate both as essential culinary tools that have shaped the way we experience food globally.

All Cheese Tastes The Same

May 20, 202653 minSummary

In this episode of A Hot Dog Is a Sandwich, the hosts explore the provocative claim that "all cheese tastes the same." The discussion stems from a social media video where the hosts questioned whether various grocery store cheeses—such as cheddar, Monterey Jack, and Colby—actually provide distinct flavor experiences when used in everyday cooking. To put this theory to the test, the hosts conduct a blind taste test featuring eleven different types of common deli-sliced cheeses. While the results show that it is difficult for the average person to consistently identify each variety, the experiment highlights how the manufacturing process for mass-market cheese can lead to a homogenization of texture and flavor. Beyond the taste test, the hosts categorize different types of cheese into a "bell curve," distinguishing between "chewy and normal" supermarket varieties and more niche, "hard and weird" or "soft and weird" options. They conclude that while many common cheeses are essentially interchangeable in sandwiches, there is a whole world of culinary variety—like aged or artisanal cheeses—that offers genuine complexity. The episode rounds out with listener submissions, including insights into the standardized preparation of food court pizza and a debate over the categorical definition of a hot dog.

Ranking EVERY Jarred Salsa

May 13, 202652 minSummary

In this episode of A Hot Dog Is a Sandwich, the hosts take on a culinary challenge to rank a variety of shelf-stable, jarred grocery store salsas. The hosts approach the tasting by analyzing the texture, flavor profiles, and overall appeal of each product, frequently comparing them to authentic salsas found in Mexican restaurants or traditional homemade varieties. Throughout the episode, the hosts discuss how the American jarred salsa category often functions as a unique, tomato-heavy style—sometimes jokingly compared to gazpacho or tomato chutney—that differs significantly from the fresh, complex salsas found in traditional taquerias. They provide candid feedback on several brands, debating the use of heavy cumin, the balance of acidity, and the texture of various ingredients. The conversation shifts between analyzing mass-market favorites and niche options, including a specialized low-FODMAP salsa. They also share personal anecdotes about their own experiences with these products, including their roles at social gatherings and how these shelf-stable options have shaped their perceptions of "white people taco night." Ultimately, the hosts evaluate these products based on their own specific criteria for what constitutes a successful jarred condiment.

Taste Testing Weird Celebrity Sandwiches

May 6, 202650 minSummary

In this episode of A Hot Dog Is a Sandwich, hosts Josh Scherer and Nicole Enayati explore the peculiar world of celebrity-endorsed sandwiches. Moving beyond mere fandom, the duo taste-tests four distinct creations to determine if these unconventional flavor combinations are culinary genius or just plain odd. The hosts begin with the legendary Elvis sandwich, a classic combination of peanut butter, banana, and bacon on toasted bread. They find that the richness of the bacon and the texture of the warm banana offer a surprisingly satisfying experience. The conversation then shifts to a creation by Jeff Daniels: a pita filled with creamy peanut butter, crushed cheddar, and sour cream potato chips, topped with barbecue sauce. Surprisingly, the hosts praise the depth of flavor, noting that the savory elements balance the sweetness. The episode continues with a British-inspired sandwich from Harry Styles, featuring buttered white bread, cheddar, and Branston pickle. The hosts express appreciation for the tangy, complex notes of the pickle. Finally, they tackle Will Ferrell’s infamous suggestion of mayo, salami, and grapefruit on rye, which results in a universally disliked, bitter, and jarring culinary failure. Throughout the show, the hosts reflect on their own celebrity status and the evolution of taste.

Pro Chefs Test Viral Food TikToks

Apr 29, 202655 minSummary

In this episode of A Hot Dog Is a Sandwich, hosts Josh Scherer and Nicole Iddi dive into the polarizing world of TikTok food trends. They explore the platform’s unique ability to curate highly specific culinary niches, from the viral, fruit-shaped Korean ice creams to the curious trend of eating raw onions as a savory snack. The hosts discuss how these viral moments often favor visually satisfying, messier, and utensil-free eating experiences over traditional cooking methods. Beyond the food itself, the conversation touches on the evolving nature of digital trends and their impact on modern palates, such as the rising appreciation for sour and pungent flavor profiles. They also compare the culture of these digital hacks to earlier internet phenomena and debate the merits of performative eating versus actual culinary innovation. Through a mix of lighthearted skepticism and genuine curiosity, Josh and Nicole unpack why certain "hacks"—like the Pringles chocolate block—gain traction while others remain niche. Ultimately, the episode highlights the strange, fast-paced intersection of social media influence and human appetite in the contemporary age.

Ranking The Best Fast Food Fries

Apr 22, 202651 minSummary

In this episode of A Hot Dog Is a Sandwich, hosts Josh and Nicole tackle the ultimate culinary debate by taste-testing and ranking a wide variety of fast food fries. Listeners can join the duo as they put their palates to the test, evaluating the textures, seasonings, and overall quality of the most popular potato offerings in the industry. From classic shoestring cuts to crinkle-cut favorites and everything in between, the hosts break down exactly what makes a fry stand out and which ones fall short of expectations. It is a crispy, salty, and lighthearted exploration of the fast food world that aims to finally settle the score on which establishment serves the best side dish. Whether you are a fan of thin and crispy or thick and fluffy, this episode provides a definitive guide to the best fries available.

I Slop, You Slop, We All Slop For Slop Bowls!

Apr 15, 202654 minSummary

In this episode of A Hot Dog Is a Sandwich, hosts Josh and Nicole tackle a divisive and messy culinary trend: the Corporate Slop Bowl. Listeners can expect a lively and humorous debate as the duo defends these chaotic, mixed-up meals that often blend disparate ingredients into one convenient container. Whether you view these bowls as a modern lunchtime innovation or a culinary disaster, the hosts break down the appeal, the texture, and the sheer practicality of eating your meal from a single vessel. As they spar over the merits of this unique food format, the conversation explores whether convenience should ever come at the expense of proper presentation and culinary dignity. Tune in for a lighthearted and opinionated deep dive into the world of bowl-based eating that will leave you questioning everything you know about your office lunch.