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Chef's PSA with André Natera is your definitive guide to navigating the culinary world. Join André as he delves deep into the heartbeat of professional kitchens, sharing insights on how to excel and truly stand out as a chef. From the nuances of the craft to the vibrant stories of kitchen life, each episode is a blend of passion, experience, and wisdom. Chef's PSA is where I pull back the curtain on the culinary world. Let's embark on this journey together, uncovering what it truly takes to make a mark in the kitchen. Support this podcast: https://podcasters.spotify.com/pod/show/andre-natera...

Welcome to 100% Eat, the show where we try every fast food restaurant to let you know if you need it. You probably do. Formerly Face Jam, Our Heroes are flying the new banner of 100% Eat high. Are you 100% in?

Mythical Chefs Josh Scherer and Nicole Enayati discuss, debate, and dissect the web’s most hilariously controversial culinary quandaries.

Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world through food. Find us online at gastropod.com, follow us on Twitter @gastropodcast, and like us on ...

Christopher Kimball’s Milk Street Radio travels the world to find the most fascinating food stories—including children who harvest cod tongues after school in Norway and a detective who tracks down food thieves. And on Milk Street Radio, you can always find the unexpected: a visit to the Museum of Failure, the joys of eyeball Jell-O and how to eat your way through Italy. Hosted on Acast. See acast.com/privacy for more information.

Comedian and bread baker, Tom Papa, is the perfect host, inviting guests to join himfor an hour of eating, drinking and enjoying life. Listeners are invited to take a seatat the table as Tom and his guests celebrate the true meaning of breaking bread withinsightful, revealing and always funny conversations.

The BFB podcast is a no fluff, no BS podcast dedicated to helping bakers, treat makers and cottage food entrepreneurs build and grow in business, life and everything in between. Chef Schonberg is devoted to sharing tips, resources and conversations tailored to those in the baking industry. With her tough love perspective and passion for marketing Chef Schonberg makes it her mission to uplift and educate those in the baking profession. Love the show? Then join our FREE Newsletter list at https://www.bakingforbusiness.com/tips and get even more business tips, chefs award-winning recipes, ...

Each week on Food Network Obsessed, host Jaymee Sire sits down with your favorite chefs, food influencers and Food Network personalities to dish on all things delicious in the food world. From exclusive behind-the-scenes stories, first (and worst) jobs in food, to cooking fails and culinary triumphs, no topic is off the menu. Whether you’re a super-fan of Food Network or a super foodie you’re going to want to hear this!Want even more Food Network? Head to discovery+ to stream some of your favorite Food Network shows. Go to discoveryplus.com/foodobsessed to start your 7-day free trial today...

O festival oferece três opções de menus, cada um composto por entrada, prato principal e sobremesa por um único valor. As categorias de menu disponíveis são: Tradicional, com valores entre R$ 54,90 almoço e R$ 69,90 jantar; Plus R$ 68,90 almoço e R$ 89,90 jantar; e Premium R$ 89 almoço e R$ 109.

@Lauren_McDuffie, is the author of the beautiful and inspiring cookbook "Homemade-ish: Recipes and Cooking Tips That Keep It Real" Known for her knack of blending home-cooked charm with modern-day convenience, Lauren's work has been making waves in the culinary world. We'll dive into her creative process, chat about her beloved blog "My Kitchen Little," and get a glimpse into the life of someone who beautifully marries food, photography, and writing.So grab a cup of coffee, settle in, and get ready to be inspired by the delightful Lauren McDuffie.TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hi. ...

We found an audio only episode that was more than worth releasing, however, we didn't want to just put a static bottle image up for it so we decided to do something a little different! Hope you enjoy the episode! As always, thanks for watching, and "Keep on Burnin'!" Follow us on socials! https://www.facebook.com/savortheburn https://www.instagram.com/savortheburn https://x.com/SavorTheBurn https://www.tiktok.com/@savortheburn Show your support for Savor the Burn through our special tiers on Patreon! https://www.patreon.com/SavortheBurn Looking to elevate your bar at home? Check out our custom...

On today's episode, we're discussing our results from the 2024 Smoke on the Water BBQ Competition AND talking about the GREATEST tailgate recipe we've ever made!

This week Brad has a mad-cap scheme to introduce low-alcohol beer to schools, Jonny visits the new Kernel taproom, and we dig into this week's video all about new world hops.Support the showBrought to you by the team behind the Craft Beer Channel, The Bubble is a weekly podcast that gives you a way to wind down with your first beer of the weekend. Dig into craft beer, film and music culture as well as hearing what's going on in the wild world of Beer Tubing.BUY JONNY'S NEW BOOK! SIGNED COPIES: https://www.davids-bookshops.co.uk/products/...

Recipes for classic cooking with local veggies, featuring Angela Latimer from Bake It With Love, interviewed by David Crowley from Cooking Chat. On her website, Angela shares classic recipes, comfort food treats, hearty soups, rich and delicious desserts, and much more - all in easy-to-follow recipes that the whole family will love This episode covers: Angela's early cooking experiences influenced by her family, particularly her grandmothers and mother.Discussion about favorite recipes passed down through generations, including stroganoff and casseroles.How Angela and her husband enjoy ...

Heute dreht sich alles um die Currywurst. Und damit wir nicht alleine nur dampfplaudern, haben wir uns mit Gregor Lauenburger fachmännisch verstärkt. Mit dem Buch ⁠"Alles Currywurst oder was?"⁠ gelang ihn, mit tatkräftiger Unterstützung von Tim Koch eine Hommage an die Currywurst. Der lebendige Almanach ist heute zu Gast im Kadermeeting und würzt uns ordentlich ein. Viel Spass beim hören.

We are joined this week by Tom Harris to discuss his new book, Your Neighbour Kills Puppies: Inside the Animal Liberation Movement, which tells the story of the legendary SHAC (Stop Huntingdon Animal Cruelty) campaign, which not only forever changed how the animal rights movement was viewed by the powers that be but also ended up with Tom, along with many…

Alte Gemüsesorten gelten als vielfältiger, geschmacklich intensiver und benötigen oft weniger Pflanzenschutzmittel und Wasser!?🍎✨Doch warum baut sie dann nicht jeder an? In der heutigen Folge gehen wir der Frage nach, ob früher wirklich „alles besser“ war, und beleuchten, warum die Sortenvielfalt auch heute noch einen wertvollen Schatz darstellt. Neben alten Obstsorten widmen wir uns auch alten Getreidesorten – ein Thema, das mir als Ackerbäuerin besonders am Herzen liegt. Dafür hatte ich mir folgenden Experten eingeladen: Dr. David Spencer, Pflanzenforscher & ...

We are honored to have Bill Oakley guest host this episode of Right at the Fork, featuring Nori De Vega - one of Portland's most prominent food and restaurant video creators on Instagram and TikTok. Nori De Vega was born in Manila, Philippines, and currently lives with her husband and two basenjis in Portland. Her immediate family originally immigrated to Reno, Nevada in the 90’s before everyone but Nori decided to relocate back abroad in the early 2000’s. Nori spent her formative years in the US during the school year and in Manila during winter and summer breaks. Her passion for food...

In dieser Episode des Podcasts diskutieren die Gastgeber über ihre Erlebnisse der vergangenen Woche, die bevorstehende Eröffnung eines neuen Bäckerei-Standorts in Stuttgart und verschiedene Techniken zur Frischhaltung von Backwaren. Sie teilen auch ein Rezept für ein Bier-Treber-Brot und erzählen unterhaltsame Anekdoten Die Episode endet mit einer Runde schneller Fragen und einem Ausblick auf zukünftige Themen.

It’s Happy Hour! Ben & Matthew discuss if 4 or 25 is the right number of bar spoons, almost come to blows debating the merits of the Julep and Hawthorn strainers, and finally they go thrifting for glassware. Later they introduce two variations on the Old Fashioned cocktail. It’s a good think you have 25 bar spoons! (Affiliate) links below!Ben presents his Venus Gin #2 Old Fashioned. That’s right, gin. The star of this cocktail is a gin aged in oak barrels from a small distillery. This simple recipe makes this wonderful spirit an easy sipper while still letting it take center stage. Even ...