Showing titles in Home & Garden

Il était une fois des amoureux de la cuisine... Ils aimaient manger et se retrouver pour passer un agréable moment à table ensemble. Un jour, ils découvrirent le saké japonais ! Cette boisson culturelle nipponne est délicieuse. Il fallait absolument trouver des idées pour marier la gourmandise culinaire à ce liquide frais et fruité ! C'est alors qu'ils tombèrent nez à nez ou oreille à oreille sur le podcast Kome... Durant cette émission numéro 8, ils trouvèrent l'inspiration pour réaliser des accords à tomber et profiter autant du saké que des plaisirs de la table ! Hébergé...

ROMA (ITALPRESS) - In questo numero di Agrifood Magazine, prodotto dall'Italpress in collaborazione con TeleAmbiente:- Distretti del cibo, 100 milioni per lo sviluppo del territorio- Cresce l’export di vino italiano nel mondo - Il Canada riapre ai prosciutti crudi italiani- Il settore agroalimentare soffre gli effetti del cambiamento climaticomgg/gtr/col

Fall is a time when the world harvests the flavors from the season. Delicious wonderful flavors such as maple, apple, pears, brown butter and pumpkin spice. These flavors make a bounty of desserts for the autumn festivals and gatherings. This includes, apple pies, pumpkin spice cupcakes and cinnamon rolls. What better way to celebrate the harvest than with exploring all the different dessert recipes to try. Capture the sweet flavors of autumn in recipes for pumpkin bars, apple pies, spice cookies, cranberry cobblers and more scrumptious fall desserts.

In “Eating at the End of the World,” Gravy producer Katie Jane Fernelius takes a close look at the culture of disaster prep, especially how people eat when disaster strikes. As it turns out, how people provision for disaster can differ wildly from how they actually feed themselves, and each other, once a storm blows through. After living without power for almost two weeks following Hurricane Ida, Fernelius fell down a rabbit hole of prepper content. She discovered cartons of shelf-stable water, large cans of peaches and green beans, wide varieties of dehydrated meals, and large “...

Super Fans! - Text the show with your questions and commentsJoin us for a quick, 20-minute dive into the implications of Trump’s victory on democracy, where we break down what it all means in a fast-paced discussion. Plus, stick around for our review of Lalo Tequila! Discover the quick history behind this iconic distilled agave and why it’s making waves. Perfect for listeners who want all the impact with none of the fluff – kick back and give us a listen!Visit our store anytime at arthurcantina.com or in person atArthur Cantina Wine & Liquor 2380 Arthur Avenue, Bronx NY 10458Follow us on...

The bestselling fitness book for men who want to gain 25-35 pounds of lean muscle and lose as much fat or more in just 3-5 hours per week8212and without giving up delicious foods or doing grueling workouts. Is Bigger Leaner Stronger a body building book that can help you pack on brain-shrinking amounts of muscle in 30 days flat? No. Is it a fitness nutrition book full of dubious diet and exercise hacks8221 and shortcuts8221 for melting belly fat faster than a roided hornet? Absolutely not. But is it a science-based strength training book (and nutrition book) that8217ll demystify building ...

ZZ Restaurant is a UK dining guide founded in 2022, offering restaurant info on locations, reservations, and reviews, helping users find ideal dining spots easily. Website: https://zzrestaurant.org/ Address: 20 Booth St, Manchester M2 4AW, UK Phone: (0161) 555-6368 Email: zzrestaurantorg@gmail.com Social Media: - Facebook: https://www.facebook.com/zzrestaurant/ - Linkedin: https://www.linkedin.com/company/zzrestaurant/ - Twitter: https://x.com/zzrestaurantorg

Seattle, Washington is known for its vibrant food scene, offering a diverse array of cuisine that reflects the city's cultural diversity and stunning natural surroundings. Nestled between the Puget Sound and the Cascade Mountains, Seattle is a foodie's paradise, with access to fresh seafood from the Pacific Ocean, local produce from the surrounding farms, and a thriving coffee culture. This city has a rich culinary history, from the iconic Pike Place Market to the innovative restaurants that have helped shape the Pacific Northwest cuisine. In this cookbook, we will explore the flavors of ...

Playoff Brackets Of The Best Whiskey

Got a Thanksgiving cooking conundrum? Katie is here to help! All On The Table listeners call in with all of their Thanksgiving cooking questions, like how to avoid a dry turkey, which recipes can be made ahead, how to get the timing just right, plus ideas for delicious vegetarian options. If you've ever wondered about a polite way to get well-meaning, yet pesty, family members out of the kitchen so you can cook in peace, or the best way to delegate jobs to guests, Katie has the answers.Tune in for an episode that’s full of culinary and entertaining wisdom to help you have a successful ...

Twee sommeliers en weer een lege fles wijn. Proefpanel de Lege Fles is een podcast gemaakt door en voor wijnliefhebbers maar ook degenen die er nog niet zoveel van weten. Met meer dan 20 jaar wijn ervaring op de lever, vertellen Koen en Eelke over hun ervaring als wijnhandelaar/sommelier in Amsterdam. Van wit tot rood, duur tot lidl, luister mee om erachter te komen welke wijn dit duo graag drinkt en hoe ze deze podcast gebruiken als excuus om 's ochtends een fles open te trekken.

Trying to find a new place to eat in Northeast Ohio? Northeast Ohio Eats is your one-stop shop for local restaurants in the Northeast Ohio area! Each episode will include a review of a local restaurant as well as some other tidbits about the food world in Northeast Ohio.

In dieser Episode geht es direkt zum Drumlerhof in Sand in Taufers, wo „taufrisch“ nicht nur ein Konzept, sondern ein gelebtes Versprechen ist. Stefan Fauster, der Gastgeber des Hauses, führt uns durch sein Hotel und die Philosophie dahinter – ein Ort, wo Natur, Gemeinschaft und hochwertige Gastfreundschaft sich die Hand reichen. Gleich zu Beginn spürt man die Liebe zum Detail, vom Design der Zimmer bis hin zum Garten, in dem Gäste erleben können, wie nachhaltig angebautes Gemüse direkt aus der Erde auf den Teller kommt. Was einst ein kleines Projekt war, ist heute ein wichtiger ...

Welcome to Texas Roadhouse Menu Insights, your ultimate podcast dedicated to exploring the mouthwatering dishes, legendary sides, and sizzling steaks that make the Texas Roadhouse menu so irresistible. Dive into in-depth discussions about menu favorites, hidden gems, and seasonal specials, while learning tips to make the most of your next visit. Whether you're a loyal fan or curious foodie, this podcast is your go-to source for everything Texas Roadhouse! Optimize your cravings and discover what makes the Texas Roadhouse menu a standout in American dining. Subscribe now and never miss an epis

Metzgerweltmeister und Fleischsommelier Dirk Freyberger und Ercan haben große Probleme damit Obst und Gemüse auseinanderzuhalten. Aber nicht nur das, auch bei Fleisch und Wurst sieht es recht düster aus. Hier gibt es einige schwerwiegende Punkte, die einmal dringend behandelt werden müssen. Zu erwarten ist eine hitzige Diskussion zwischen Wissenschaft und Handwerk.

In this epidote of Aisle 42 we sit down with a farmer! An orchardist in fact, and we talk about all things fruit and upcycling. Gagan Lasser is the President of Lass Chance Beverage Co. and you’re going to really enjoy they’re take on a bold mission to reduce food waste.They transform unsellable whole fruit into juice, sparkling sodas and ciders made from things like peaches, pears, and even the dark horse of the farming world, the haskap berry. We chat through the importance of sustainable practices, using AI to sorting produce, and some of the harder realities of managing crops exposed ...

Every year we await the release of The Best American Food Writing. It’s a sharp collection of works from around the world of food media, and it always brings surprises. This year was no different, and the collection’s new editor, Jaya Saxena, tells us about her selection process. We also dig into her own journalism career. She’s one of our favorite writers at Eater, and we talk about some memorable stories she’s written there as well as for TASTE. Also on the show, it’s the return of Three Things where Clayton and Matt discuss what is exciting in the world of restaurants, ...

Gabriel Molleur-Langevin est le Chef Exécutif du Champlain, le restaurant gastronomique de l’hôtel Fairmont Château Frontenac. Le Québécois de 31 ans a travaillé dans quelques uns meilleurs restaurants du monde (Faviken, Noma) et du Québec (le Mousso). Il y a quelques mois, il prend les rennes de ce restaurant mythique, apportant son amour pour le terroir local et les plantes sauvages. Emeric est cuisinier, Pascal est restaurateur, 35 ans de métier à eux deux.À chaque épisode, ils reçoivent un.e invité.e du secteur qui raconte sa réalité, et aborde des sujets qui lui tiennent ...