The Froze Bros

Happy Pizza Month, Froze Fam! The Bros kick off four pies in a row with a Brooklyn legend that only came to the freezer aisle a year ago. This week: Di Fara Classic Hand-Stretched & Pan-Baked Grandma Pizza.
The story: Dom DeMarco opened a Brooklyn pizzeria in 1965 with a partner named Farina. They mashed DeMarco and Farina together, and a name was born. In 1978, DeMarco bought out Farina, and the family has run the place ever since.
Plus: The Last Farewell. A solo visit to Stew’s. Key lime pie, and garnishes vs. toppings. McFlurry hacks and a hash brown ice cream sandwich. Protein in the Times. Seed oils, fior di latte, and too many fonts. Triangles, rectangles, and slices in a serving.
In the closing segment: The Ice Cold Draft is back. The holidays are coming, and each Bro drafts a team of grandmothers, real and fictional, to host the gathering of their dreams. A queen, a mob matriarch, a grandma who sleeps through the party, and an unattended bar are all involved.
Watch this episode at www.youtube.com/@FrozeBros
Check out The Froze Bros online at www.thefrozebros.com
Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession.
Follow The Froze Bros on Instagram, Facebook and Reddit
Music by Substrates
Learn more about this episode's food at www.difarapizzany.com/grocery

Darren opens with a tongue twister that nearly ends the episode before it begins, and things don't get much more composed from there. This week: Louisa Four Cheese Toasted Ravioli.
The story: Louisa Foods was founded in 1964 by Italian immigrants in St. Louis and named for the founder's mother. Still family-owned today, still headquartered in St. Louis. The toasted ravioli itself has a St. Louis origin story too—most likely in the early 1940s, when a kitchen helper who was a little toasted himself dropped ravioli into hot oil instead of water.
Plus: Betting on a bleeping good time. Sausage rolls and pork rolls. Struggling with the Italian language. Tri-state geography. And Max learns about celery and garnishes.
In the closing segment: a journey through some of the oldest foods still eaten today, in an order that may or may not be #$%@ accurate.
Watch this episode at www.youtube.com/@FrozeBros
Check out The Froze Bros online at www.thefrozebros.com
Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession.
Follow The Froze Bros on Instagram, Facebook and Reddit
Music by Substrates
Learn more about this episode's food at www.louisafoods.com/products/toasted/four-cheese-toasted-ravioli

The Bros dig into a "golden crispy" snack with a brand name that gave Darren an unshakable political flashback before they'd even opened the box. This week: SeaPak Wild Caught Clam Strips.
The story: SeaPak began in 1948 as the Sea Island Packing Company on St. Simons Island, Georgia, and pioneered individual quick freezing for shrimp. Rich Products Corporation purchased SeaPak in 1976. The clam strip itself was invented by a picky Ipswich, Massachusetts clam digger who only wanted the "foot" of the clam, and an exclusive decades-long supply deal with a growing roadside chain called Howard Johnson's.
Plus: A giant moose tracks disaster. Cauliflower wings and the mystery of the bay leaf. Mango varietals and the hunt for a proper Kent. An international frozen food report from Italy. And a clamshack sunset that got Max feeling nostalgic.
In the closing segment: the second half of a two-part regional food review, this time testing how New England the Bros really are—fluffernutters, whoopie pies, and a soda that isn’t winning any fan awards.
Watch this episode at www.youtube.com/@FrozeBros
Check out The Froze Bros online at www.thefrozebros.com
Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession.
Follow The Froze Bros on Instagram, Facebook and Reddit
Music by Substrates
Learn more about this episode's food at https://seapak.com/product/clam-strips

The Bros say goodbye to Dolly Parton the only way they know how. This week: Dolly Parton’s Shrimp & Grits. Sharp white cheddar grits, seasoned shrimp, cherry tomatoes, scallions, and a scratch-made spicy sauce, all in her classic pink box.
The story: Dolly's food empire built up in stages. Duncan Hines baking mixes in 2022, then a full licensing deal with Conagra in January 2024 that brought Dolly to the freezer aisle. Homestyle Meatloaf, Chicken & Dumplings, Country Fried Steak, plus desserts like Peach Cobbler and a chocolate pie the Bros were decidedly less than kind to in a previous episode.
Plus: Max's backyard garden, pommes de terre, and key lime pie. A wave of recalls. Nine to Five and Steel Magnolias, Dolly's Imagination Library, and a fierce debate over whether it's normal to watch your microwave the entire time it's running.
In the closing segment: two New England boys take on "How Southern Are You?," a quiz from It's a Southern Thing. Will Darren and Max be Sho'nuff Southern, or will they be exposed as the carpetbaggers they are?
Watch this episode at www.youtube.com/@FrozeBros
Check out The Froze Bros online at www.thefrozebros.com
Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession.
Follow The Froze Bros on Instagram, Facebook and Reddit
Music by Substrates
Learn more about this episode's food at www.bakingwithdolly.com/frozen-meals/single-serve-meals/dolly-partons-shrimp-grits-cheese-tomatoes-scallions-spicy-sauce

The Bros celebrate their second Frozaversary with Shaun. This week: Pepperidge Farm Chocolate Fudge Stripe Layer Cake.
The story: Margaret Rudkin started Pepperidge Farm in 1937 out of her Connecticut kitchen, baking preservative-free bread because her son had allergies. A decade later, she opened a real bakery. Campbell Soup bought the company in 1961, and Margaret became Campbell's first female board member. Layer cakes have been part of the lineup since 1963.
Plus: Candle wax disappearances. The difference between an eighth and a ninth. Sponge cake versus sponge, the British way. Tupelo trees. Visits from neighbors and grandkids. Chocolate: can there be too much of it?
In the closing segment: it's the Bros' second Frozaversary, which means prizes, pixels, and a very serious competition. Frozen food mascots. A five-round showdown. And by the end of it, someone walks away with a title.
Watch this episode at www.youtube.com/@FrozeBros
Check out The Froze Bros online at www.thefrozebros.com
Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession.
Follow The Froze Bros on Instagram, Facebook and Reddit
Music by Substrates
Learn more about this episode's food at www.pepperidgefarm.com/product/chocolate-fudge-stripe-layer-cake

The Bros have been teasing this one for months. It's the ultimate Face-Off: Smucker's Uncrustables squares off against Trader Joe's Crustless Peanut Butter & Strawberry Jam Sandwiches. Their court case is still pending, but we’re throwing down here and now.
The story: Smucker's traces back to 1897 and an apple butter wagon in Ohio; they began marketing Uncrustables in 2000. Trader Joe's dates to 1967 in Pasadena and debuted their own crustless sandwiches in 2025. Smucker’s sued TJ’s, and we bite into all of the claims: the shape, the crimped edges, the blue box, and a suspiciously large number of tiny ® symbols.
Plus: An Outshine fruit bar recall. A frozen dog food recall to warn the pups in 11 states. Defining "divvy.” Travis Kelce. Expert witnesses, and whether the Bros may be called to court.
In the closing segment: Ice Pick-tionary debuts. Naomi, Max, and Darren have thirty seconds to sketch frozen food brands and products.
Watch this episode at www.youtube.com/@FrozeBros
Check out The Froze Bros online at www.thefrozebros.com
Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession.
Follow The Froze Bros on Instagram, Facebook and Reddit
Music by Substrates
Learn more about this episode's food at www.smuckersuncrustables.com/sandwiches/peanut-butter-and-grape-jelly and www.traderjoes.com/home/products/pdp/crustless-peanut-butter-strawberry-jam-sandwiches-079742

The Doughboy's off to school, and so are the Bros. This week: Pillsbury Toaster Scrambles pastries with bacon, reviewed just in time for back-to-school breakfasts.
The story: Charles Pillsbury bought a one-third stake in a Minneapolis flour mill in 1869 (dethroning last week's record-holder for oldest company). From the XXXX trademark to the Doughboy's 1965 debut to a surprising stint owning Burger King, the Bros dig into the doughy history that brought Pillsbury to General Mills.
Plus: A new Pop-Tart flavor. How to pronounce biopic. El Niño (Darren regrets calling himself a fan). Little House versus The Waltons. Rosina frozen meatballs. Campbell’s in the freezer aisle. And the Doughboy has a name.
In the closing segment: Two Ice Cold Truths and a Lie. The Bros each tell tales from school, and the other guesses the lie. Music lessons, famous graduation speakers, drag performances, and split pants all make an appearance.
Watch this episode at www.youtube.com/@FrozeBros
Check out The Froze Bros online at www.thefrozebros.com
Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession.
Follow The Froze Bros on Instagram, Facebook and Reddit
Music by Substrates
Learn more about this episode's food at https://www.pillsbury.com/products/toaster-scrambles/bacon

The Bros trade in their microwaves, air fryers, and toaster ovens for a blender. Well, a Nutribullet in one case. This week: Wyman's Protein Blend Wild Blueberry Crumble, a protein smoothie mix from the company better known for pouches of frozen fruit.
The story: Jasper Wyman started the company in 1874 as a seafood cannery in Milbridge, Maine, and didn't pivot to wild blueberries until about 1900. At 152 years old, this makes Wyman's the oldest brand the Bros have reviewed—and it’s still family-owned.
Plus: peach ice cream and a walk in the woods, how large an acre may be, a town-line creamery, Pore Jud is Daid, a chill job opening, a listener tip for finding frozen gator, Oh, Mary!, a wall of M&Ms, and more.
In the closing segment: Max audits fifty episodes' worth of ratings data—ice cubes in trays, wild scoring discrepancies, and a hard look at just how unbalanced this podcast has actually been.
Watch this episode at www.youtube.com/@FrozeBros
Check out The Froze Bros online at www.thefrozebros.com
Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession.
Follow The Froze Bros on Instagram, Facebook and Reddit
Music by Substrates
Learn more about this episode's food at https://www.wymans.com/products/protein-blend-wild-blueberry-crumble

Darren's fresh off a trip to Paris and London, Max is just back from the Jersey Shore, and the Bros are marking the occasion with a backyard cookout. This week: Philly Gourmet Pure 100% Beef Patties, in a limited-edition box celebrating America's 250th.
The story: Philly Gourmet is a Quaker Maid Meats brand, founded in Reading, PA in 1960 by Stanley Szortyka. It’s still family-owned today by his kids, Sergei and Nancy.
Plus: Oysters topped with a frozen margarita in London. Extra large escargot in Paris. Famous frozen custard in Cape May, New Jersey. Car phones. The Doomsday Freezer. A hot take on tater tots. And an air fryer apology.
In the closing segment: Darren tests Max on America's top-ten burger toppings, and one answer turns out to be shockingly hard to guess.
Watch this episode at www.youtube.com/@FrozeBros
Check out The Froze Bros online at www.thefrozebros.com
Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession.
Follow The Froze Bros on Instagram, Facebook and Reddit
Music by Substrates
Learn more about this episode's food at https://philly-gourmet.com/100-beef-patties/

The Bros dig into a new kind of frozen meal this week—one dressed up as diet food, dressed down by a shipping or defrosting mishap, and dressed at least partially in a tortilla. This week: Lean Cuisine Mexican Style Beef & Cheddar Quesadilla.
The story: Lean Cuisine launched in 1981 as Stouffer's answer to the aerobics-era diet boom. Stouffer's itself traces back to a 1922 Cleveland dairy stand, didn't hit the freezer aisle until 1954, and has been a Nestlé property since 1973—making this, officially, the fourth Stouffer's-family product the Bros have reviewed.
Plus: The microwave susceptor tray. Fisher's Island spirit pops. A Welch's-versus-Smucker's showdown. A blueberry E. coli recall nobody's talking about. Swagelok versus Nestlé as Solon, Ohio's top employer. And a heated debate over whether MTV actually stopped playing music videos.
In the closing segment: weeks after winning a piña colada-themed escape room challenge, Max cashes in his prize—a stack of deeply unsettling vintage classified ads, read live and completely unedited by Darren. Olives are involved. So is a monkey. So, possibly, is a body.
Watch this episode at www.youtube.com/@FrozeBros
Check out The Froze Bros online at www.thefrozebros.com
Buy us a Cold One here. Every donation goes toward more frozen finds, production costs, and feeding our ice-cold obsession.
Follow The Froze Bros on Instagram, Facebook and Reddit
Music by Substrates
Learn more about this episode's food at https://www.goodnes.com/lean-cuisine/products/mexican-style-beef-cheddar-quesadilla