Showing titles in Food & Wine

We talk Turkey! // Eliza Ward, owner of ChefShop.com, takes us on a journey through the world of panettone // We dive into the flavors of Down Under // Pastry Chef Brittany Bardeleben inspires us with her take on holiday desserts // Dr. Nathan Myhrvold shares insights from his latest book Modernist Bread at Home // And of course, we wrap it all up with Rub with Love Food for Thought Tasty Trivia!

THE KIMI KATO SHOW with Jeremiah - Hideo Kimura | Actor & Voice Actor - Reagan, Austin Powers, Pachinko, Squid Game Born and raised in Japan, Hideo Kimura studied abroad in Australia after graduating high school. While studying business, he began his career in the entertainment industry by filming a television program and performing on stage at local churches. After completing his studies, he returned to Japan, attending a talent agency training school and joining the Japan Action Club. As an actor, he performed almost daily—365 days a year—at two theme parks. After leaving the company,...

In today's episode, Shelley and Phil taste through two of their favorite varietals, Carménère and Cabernet Franc. Both were purchased here in Coeur d'Alene, are priced right and are VERY good! International Carménère Day is this Sunday and Cabernet Franc Day is Wednesday, December 4. Grab one or both of these wines and taste throught with us. #HappyFriday! #ItsWineTime! #Cheersing Wines this episode:2021 Axel Carménère ($21 at Pilgrim's Market) 💥 2021 Walla Walla Vintners Cabernet Franc ($28 at Fred Meyer) 💥A HUGE thanks to our sponsors: Rocky Pond Winery and Rivaura!Rivaura: ...

Welcome to Hunting and Wild Game BBQ with Trevor! In this podcast, we dive deep into the exhilarating world of hunting, from the thrill of the chase to the art of cooking wild game over the grill. Join Trevor as he shares tips on preparing for the hunt, butchering your own game, and pairing your meat with mouthwatering sides. Whether you're a seasoned hunter or just starting, this show is your guide to a flavorful adventure in the great outdoors. Grab a drink, let’s get cooking!

Mike and Duncan dive into Part 1 of their recent trip to Glasgow for the Glasgow Whisky Festival. The chaps were lucky enough to be invited to help out on the Glasgow Distillery Stand, possibly the busiest stand of the show. They also got the chance to meet some podcast listeners and catch up with some old friends. Listen in for tales of Whisky, Rum and Pies! Part 2 Coming soon...

Hi and welcome to The Foodie guy dot com....Thanks for joining us in our Managing with an entrepreneurialmindset series....this podcast touches on Critical decision making.our series focuses on Managing with ownership.....this podcast is an introduction tooperational Controls and getting a better understanding finances..Being a Restaurant operator is a difficult job,you have to control many things all at once, Staffing, Inventory, Costs,Procurement, Marketing and Finances… It is of outmost importance that you understand the numbers to ensureyour restaurant operation is successful. Operating ...

We meet some of Scotland’s most exciting culinary creators. First up, co-founder of the acclaimed Inver restaurant, Pam Brunton, provides her take on modern Scottish cuisine and tells us about her new book, ‘Between Two Waters’. Then: we sit down with the head of mixology at Gleneagles to learn how he blends the hotel’s history into his cocktails. Plus: we visit London’s first dedicated Scottish deli. See omnystudio.com/listener for privacy information.

The most effective corporate training should meet the learner at their point of need. The best learning platform in one that is available on demand and delivered in a variety of mediums that cater to the employees availability and time constraints. Following I will share the three most popular learning platforms being used in today’s corporate environments. Traditional Instruction/classroom-based training is currently used by about 32% of all organizations to teach one-third of their overall training. Positive aspects of this platform is that it is easy to deliver and maintain but it lacks ...

On today’s episode of HowToBBQRight Podcast, it’s time to start getting those birds out to thaw (00:35)! I got the scoop ALL ABOUT Malcom’s new Grilled Rotisserie Turkey, and it was FIRE (01:14)! Malcom finally got around to using the Thermoworks RFX, and here’s what he thought about it (09:45)... What does Malcom Reed actually cook for Thanksgiving (17:01)? These are some of Malcom’s go-to side dish recipes for the holidays (21:48). We’ve seen some bad holiday dinners, but this one on TikTok takes the cake (26:10). This is how you make the perfect Sweet Potato Casserole, with NO ...

A report by the Canadian Centre for Food Integrity (CCFI) finds Canadians are becoming increasingly divided in their perception of the national food system. The CCFI 2024 Public Trust Research finds that 31% of Canadians believe the food system is on the right track, representing a three-point drop from last year. Meanwhile, 29% believe the system is moving in the wrong direction. This marks the first time in nearly a decade that public opinion is almost completely split on whether Canada’s food system is improving. Public concern over food prices has eased slightly, with 51% saying it ...

Dom & Andy sit down with acclaimed restaurateur Marissa Hermer (Olivetta, The Draycott) to celebrate the opening of Chez Mia, Marissa's new West Hollywood restaurant. They talk about the importance of having a neighborhood spot, the similarities between California and the South of France, Marissa's colorful design philosophy, and why describing a caviar dish as a "French Kiss" might be a bad idea.

Send us a textOn today's episode of the Milano Files, Milan-based food writer and food tour guide Jaclyn DeGiorgio speaks with Edoardo Nonno, the owner of Rita, an epic cocktail bar in Milan's Navigli district. Follow Rita on Instagram here. Links:American Bar: The Artistry of Mixing Drinks by German bartender Charles Schumann is the book that inspired Edoardo:Schumann's American Bar is his bar in Munich. Riva website Wikipedia page for Gilda nightclub in Rome, which closed in 2017. Navigli restaurants mentioned:Al Pont de Ferr (now closed)Taglio (now closed)Rebelot (now closed)Osteria di...

This week on Fresh from the Field Fridays from the Produce Industry Network, Dan the Produce Man and Ross the Produce Boss are joined by Mike Chavez from Golden Star Citrus! With the holidays right around the corner and citrus season in full swing, Mike dives into some classic varieties, a few old-school favorites, and even something brand new. So grab your juicer, press up some fresh citrus, sit back, tune in, and turn on!

Why should I cook with less fat? Cooking with less fat is beneficial for several reasons: Healthier Dishes: Reducing fat, especially saturated and unhealthy fats, helps create meals that are better for your heart and overall well-being. Weight Management: Fat contains more calories per gram than carbohydrates or protein. Using less fat can help manage calorie intake and support weight management goals. Enhanced Flavor: Contrary to what some may think, reducing fat doesn't mean sacrificing flavor. You can use herbs, spices, and other flavor-enhancing techniques to create delicious and ...

Jaxon discusses his eye doctor visit, new books from the library and Barnes & Noble. Sherika purchased Happy by BTS' Jin.

In partnership with Club Oenologique - the world through the lens of wine and spirits. David reports from Belgrade on the contest to be ‘ASI Best Sommelier in Europe, Africa and the Middle East’ and speaks to the winner, Mick Parre, and also the reigning best sommelier in the world, Raimonds Tomsons, plus, Alex Huskinson, tequila category expert at The Whisky Exchange in on hand for a mini masterclass. Drinks featured, all gold medal winning agave spirits: Proximo Spirits 1800 Milenio Extra Añejo Tequila Gruppo Campari Montelobos Pechuga Artesanal Mezcal Heaven Hill Brands Lunazul ...

Ever wondered about the humble green bean casserole? This Thanksgiving staple has a fascinating history, and it all started with a humble Campbell's Soup employee named Dorcas Reilly. Join us as we delve into the story of this iconic dish, from its humble beginnings to its rise as a beloved Thanksgiving tradition.

Beaujolais Nouveau: The First Sip of the Harvest Celebrate the arrival of Beaujolais Nouveau, the vibrant young wine that captures the joy of harvest season in France! This episode dives deep into the history, traditions, and charm of this iconic French wine. From its roots in Burgundy to the excitement surrounding its release every November, discover why Beaujolais Nouveau is more than just a bottle of wine—it’s a celebration of community and culture. Learn about the Gamay grape, the fascinating history behind Beaujolais, and how this fresh and fruity wine is made. Whether you're a wine ...

Why should I cook with less fat? Cooking with less fat is beneficial for several reasons: Healthier Dishes: Reducing fat, especially saturated and unhealthy fats, helps create meals that are better for your heart and overall well-being. Weight Management: Fat contains more calories per gram than carbohydrates or protein. Using less fat can help manage calorie intake and support weight management goals. Enhanced Flavor: Contrary to what some may think, reducing fat doesn't mean sacrificing flavor. You can use herbs, spices, and other flavor-enhancing techniques to create delicious and ...

This episode of Moonshine and Motorsports features Dan Elliott sharing captivating stories about his family’s legacy and the rich history of Dawsonville, Georgia. Dan reflects on growing up in a small town with deep ties to moonshining and motorsports, recounting how his father’s passion for racing influenced the Elliott family’s career. He vividly describes the mischievous adventures of his youth and the strong community spirit that supported their early racing endeavors. Dan also shares personal anecdotes about his father’s determination, the sacrifices involved in racing, and the ...