George Duran opens the fridge with Delish food editor and recipe developer Taylor Ann Spencer, and it is not pretty in there. They start with the Eat Me First trend, where you give soon-to-expire food its own labeled bin, and George admits his version of that bin is the back of the fridge. From there: the foods we forget most, whether bread and potatoes belong in the fridge at all (they disagree), and George's habit of plastic-wrapping every pepper he buys.

Then Taylor Ann tells George that eggs should be stored pointy end down. He does not take it well.

They also get into the "ADHD fridge" idea of moving produce to the door and condiments to the crisper, fridgescaping (including Fridgerton, Hobbit and Beetlejuice themes), and the restock videos that turned a mini fridge into a full-time career. After the break it is fridge technology: knock-to-see-through doors, cameras that log what goes in and out, a fridge that pre-cools before you usually open it, and the 1950s features we somehow lost, like a door that opens from either side.

In the second half, chocolatier and TikTok favorite Konstantin Zsigo of Park Lake Creamery in Bath, Michigan explains how chocolate is made, why cocoa butter is the expensive part and what big brands use in its place, why he does not think European chocolate is automatically better, and what happened to Dubai chocolate once the big manufacturers got hold of it.

Guests

• Taylor Ann Spencer, food editor and recipe developer at Delish.
• Konstantin Zsigo, chocolatier and co-owner of Park Lake Creamery. Order at konstantinzsigo.com, follow at @konstantinzsigo on TikTok.

• We eat what we see first, which is the whole idea behind an Eat Me First bin or shelf.
• Store eggs pointy end down and off the door, where the temperature swings the most.
• Freezing is the best way to keep bread. George refrigerates his; Taylor Ann does not.
• Smart fridges are now doing Eat Me First for you, logging what goes in and flagging what has been there too long.
• Cocoa butter is the costly ingredient in chocolate. Cutting it, often with palm kernel oil or the emulsifier PGPR, is how big brands hold prices down.
• Konstantin's view on sustainability labels: you cannot verify them yourself, so it comes down to trusting the brand.
• Most people who say Dubai chocolate is overrated have only had the mass-produced version.

• People: Taylor Ann Spencer, Konstantin Zsigo, Kaeli Mae McEwen
• Appliances: LG (InstaView, ThinQ Food, AI Fresh, Signature), Samsung (AutoView, FlexZone, AI Vision Inside, Bixby), GE, Philco, Kelvinator (Foodarama)
• Chocolate: Hershey, Cadbury, Nestle, Kinder, Reese's, Snickers, Fix (Dubai), Costco
• Organizations and outlets: ReFED, Love Food Hate Waste NZ, Realtor.com, Delish, Food Research International, Starbucks, Park Lake Creamery