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A podcast about home cocktail crafting for enthusiasts old and new. We cover the skills, theory, and tools you need to confidently design your own recipes and master the art of balance—one sip at a time. Tune in on Tuesdays for lessons on skills or cocktail theory, and join us for Happy Hour on Fridays when we swap recipes, debate the merits of fancy tools and exotic spirits, and tell (mostly) good jokes.

We took a BIG vacation from being behind our mics, but we are back! And since we know how much you love our Small Bites bonus episodes, we decided to get back into the show with a list of items that hit fast food menus over the Summer and do a BIG bites to share our thoughts along with plenty of laughs!

We are excited to share an episode recorded by two of our summer interns, Brendan and Alex all about fruit and fruit fillings. Enjoy!Find Puratos at:@PuratosUSA- Twitter@PuratosUS- Instagrampuratos.us

Will your family have sufficient food, clean water, renewable power, and other essentials during a down-grid crisis? Would you like to rely less on outside services for your family’s food, water, and electricity? Are you wondering, “How should I start preparing? Which projects should I prioritize?” This thorough guidebook will simplify your prepping by providing clearly outlined steps. Apply these time-tested methods to prepare your family for any off-grid emergency or natural disaster.

This podcast will help you unleash your inner chef with a dash of creativity and a sprinkle of inspiration

This week Boomer and Pixie have a bunch of head scratching stories this week, including being asked if chickens at a restaurant are imported, a fundamental disagreement on how many are in a dozen, and people who BYOB and food to restaurants. Plus, kids stabbing their parents!Like, subscribe, SHARE, rate 5 stars with a review on whatever platform you are listening on. Send us your industry stories: serviceentrancepeople@gmail.com. And become a producer at patreon.com/serviceentrancepeople. Tune in to new episodes every THURSDAY on your major podcast platforms.Esta semana, Boomer y Pixie ...

Le Podcast du Cuisinomane est le seul podcast culinaire au Québec qui parlera des plus récentes ouvertures, des tendances en matière de gastronomie, mais surtout, des coups de coeur du Cuisinomane. Chaque épisode sera une mine d’or de bonnes adresses à découvrir, étoffée par une critique restaurant honnête et rigoureuse. Chaque épisode sera d'une durée de 15 minutes, qui débutera par mes tuyaux bouffe de la semaine (lire ici, mes petits bijoux gourmands!), suivi par une critique restaurant, pour terminer avec mes 2 à 3 recommandations restaurant, café, boulangerie, pâtisserie ...

Join Jeremy and Joe as they talk about life through the lens of two Gen Z coffee snobs! Catch new episodes every Thursday, or as we like to call it, the "Monday-of-the-coffee-week." You can follow Jeremy on all social platforms @jeremymakescoffee and you can follow Joe on Instagram @joekleeee

A Table in the Corner is the space where Russel Wasserfall chats to people in the food industry about their passion and their take on the business of eating. Russel has worked in the media and food space for over 3 decades. He's run bars, restaurants and a confectionery factory, written for dozens of food and travel publications and made a bunch of cookbooks. His show is about the nitty-gritty of the food trade in all its forms. Top chefs, food artisans, proprietors, bakers, farmers, foragers, cheesemakers, writers, photographers, bloggers... you name it. If they’re involved in the food ...

University Press returns with another short and captivating biography of one of history’s most compelling figures, Anthony Bourdain. Anthony Bourdain was the “original rock star” of the culinary world. As a world-renowned chef, best-selling author, celebrated journalist, travel documentarian, and social activist, he celebrated the joy of food – both for its own sake and for its ability to bring people together. Born in New York City in 1956 to a Catholic father and a Jewish mother, Anthony Michael Bourdain was raised in a stable, nonreligious, music-loving, book-reading family. He ...

I’ve been tending bar since I was 18, over 42 years ago. It has mostly been a side gig for me—a way to make extra money on the weekends. I have also had full-time bartending positions like the one I have now. I owned a restaurant and bar for ten years. I’ve worked in everything from dive bars to discotheques—in intimate venues with fine dining and fewer than 50 seats, huge wedding receptions, and casinos with thousands of guests. One thing rings true to me after all this experience: Tip: Being the best bartender means maximizing your tip income. In this quick bartender's guide, I'll...

小さすぎる出版社が、世界各国での旅や日本において、現地で出会った料理や街、言葉について現地で収録し、その場の臨場感や感動をお伝えしようとするものです。

Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet (“choking on bacon is like getting murdered by your lover”) and decrying the worst offenders (“kale is the early morning of foods”).

Stories of the fun, bizarre and often ridiculous, history of food. Join me as we explore The Fantastic History of Food.Contact me on foodhistorypod@gmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-fantastic-history-of-food--3591729/support.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.

So much of our human body is made up of salt that we'd be dead without it. The fine balance of nature, the trade of salt as a currency of many nations and empires, the theme of a popular Shakespearean play... Salt is best selling author Mark Kurlansky's story of the only rock we eat.

And a Bottle of Rum tells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of 10 cocktails, Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America.

Long before the advent of conventional farming methods - which have focused on constant growth, human intervention, and genetic homogeneity - the apple had already grown to become the ubiquitous all-American symbol it is today. Known for their hardiness, ability to adapt to new environments, natural diversity, and plentiful bounty, wildly grown apples were once known as “America’s fruit” throughout the trading world.

A welcoming refuge with its tempting pantry, shelves of books and inquisitive dog, Caroline Eden finds comfort away from the road in her basement Edinburgh kitchen. Join her as she cooks recipes from her travels, reflects on past adventures and contemplates the kitchen’s unique ability to tell human stories. This is a hauntingly honest, and at times heartbreaking, memoir with the smell, taste and preparation of food at its heart.