1403: Restaurant Food | Skeptical Sunday

About this episode

On Skeptical Sunday, Jessica Wynn explains why your mozzarella sticks taste the same everywhere — and how to find restaurants that still really cook. Welcome to Skeptical Sunday, a special edition of The Jordan Harbinger Show where Jordan and a guest break down a topic that you may have never thought about, open things up, and debunk common misconceptions. This time around, we’re joined by writer and researcher Jessica Wynn! Full show notes and resources can be found here: jordanharbinger.com/1403 On This Week's Skeptical Sunday: • How two distributors, Sysco and US Foods, supply more than a quarter of what Americans eat when dining out — and why their 400,000-product catalog means the sports bar, the bistro, and the Mexican place may serve identical mozzarella sticks, lava cakes, and pre-seared steaks. • Why chains like Cracker Barrel, Applebee’s, and Olive Garden rely so heavily on frozen, pre-made, and microwaved dishes, and how ghost kitchens and restaurant groups like Darden turn one shared supply chain into a dozen seemingly distinct brands. • What menu buzzwords like farm-to-table, artisanal, and locally sourced really mean (legally, often nothing), how menu engineering