This episode contains a little bit of light profanity.

I'm imagining the two of you in a lab that's sort of in a castle on top of a mountain mountain and there's a thunderstorm.

So there's lightning crashes and thunder, you know, and all that.

And Sean, you're rolling out the cheese at dough and breath saying,

make it bigger and you're saying saying I can't make it any bigger

I get and breath saying come on man add another inch and the lightning crashes in the

thunder and your hair standing up pretty accurate's pretty accurate although this all happened.

This all happened during COVID so it was more of a virtual mountain top.

Right. This is this pork full. It's not for foodies, it's for eaters. I'm Dan Pashman.

Each week on our show we obsess about food to learn more about people.

Today we're bringing you a rare behind-the-scenes look at a collaboration between two giant American

food brands, Taco Bell and Cheeze It. Now I've long been fascinated with how big food companies come up with new menu items.

I've interviewed the Adventure of Pizza Hut Stuff Krust Pizza.

I've talked with Subway's head chef about how they decide what order to stack the components of a new sandwich in.

And of course, I tried my own hand at culinary R&D when I invented Cascatelli.

I think what interests me about all this is that for a company to come up with a new product,

they have to do two things that I've always loved doing.

First, looking at a food and wondering how it can be improved,

and then obsessing over the tiniest details of how to improve it. But giant corporations take that process to a whole other level.

Take for instance the culinary concoctions we're talking about today.

Over the summer, Taco Bell released two Cheeset-centric

items, the big Cheeset Crunch Trap Supreme and the big Cheeset Tostata. While these may sound

...