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Have you ever made a soup or sauce and thought, “Something’s missing”?Sometimes that something is stock. In this episode of That Cooking Thing, Chef Jonathan Frazier talks about one of the basic building blocks of cooking: making a good stock. Stock isn’t complicated, and you don’t need a fancy kitchen or a long list of ingredients to make it. Jonathan walks through the basics, from bones and vegetables to aromatics and seasoning, and explains what each one is actually doing. We’ll also talk about

The story of American Wagyu didn't happen all at once.One of its earliest chapters began in 1975, when four Wagyu bulls legally made their way from Japan to the United States for research.In this special episode, we're joined by 105-year-old Dr. John Matsushima, who was directly involved in that history, along with Dr. Keith Belk of Colorado State University and Dr. Matsushima's family.We trace what happened to those original four bulls, why they came to America, the research conducted

Send us Fan MailWe catch up with Stephen Fontaine live at Bourbon on the Banks and dig into what makes Yellowstone’s limited releases feel intentional instead of gimmicky. The talk goes from port-cask finishing and proof choices to cigars, conservation, dusty bottles, and how bourbon history is being written right now.• tasting notes and intent behind Yellowstone Limited Edition 2026 with Ruby and Tawny port cask finishing • why 101 proof keeps the whiskey structured and bourbon-forward • how proof

Japanese beer, Tootsie rolls, and Ray Romano - name a more iconic Oktoberfest combination. Celebrate with Chris, Karl, and their German listener as we ring in Oktoberfest 2026 ünch shtyle hozen. We ain't skippin' leg day on this one gang.Hofbräu Original - Hofbräuhaus Paulaner Weissbier - Paulaner Mr. Oktober Festbier - Left Field Brewery Weihenstephaner Hefeweissbier Suggesting a beer? Send ünch email hozen to beerview@unfilteredthoughts.ca or visit us at www.unfilteredthoughts.ca

Send us Fan MailTen glasses, one blind tasting, and a question that's been quietly dividing Australian wine for years: are we still trying to make Burgundy, or have we finally found our own voice with Pinot Noir?On this episode of The Wined Up Podcast, Trent sits down with returning guest Marc Malouf of iHeartWine for a genuine celebration of Pinot Noir, not a ranking exercise. They kick off with a round of Pinot specific icebreakers, including the 2012 Comte Georges de Vogüé Musigny that Marc

Check out The Junkees Snack Index! Feature act - Allens' new jag Tarquin and Buttercup are running innovation at the factory. Get the Block Party flavours at the end of the isle. Glenn has a new Toblerone The factory is still in Switzerland! It was going to move to Slovakia Blind Tests from Twirly Glenn, Kitty and Dave Facebook Group for The Junkees is here. About The Junkees on Nearly.com.au Follow Kitty!Instagram / Facebook / YouTube Follow Dave!Instagram / Facebook Support the podcasts

Jordan asks Max for a reality check and wonders if he's entitled after a recent experience at a pizzeria featuring not enough ranch dressing, an ornery owner, and Diet Coke corkage that may explain it all. Then, the boys talk their recent meal at San Damian, the highly acclaimed Abbot Kinney Mexican seafood restaurant that demands all the salsas, better lighting, and less pineapple.

Old World/New World? Which is it. Pinot Noir in the new world?? Got a little age on it. A lovely blend of Pinot Noir and Cabernet Franc aka the Loew Vineyards 2022 Eva. #RiedelSwirl

Send us Fan Mail It’s Oktoberfest season, which means it’s time to break out the Märzens, Festbiers, oversized mugs, questionable German pronunciations, and our annual blind tasting. This week we put 12 Oktoberfest beers to the test with the labels hidden and our preconceived notions tossed out the window. We’ve got German classics, American staples, local favorites, and a few beers that have been through this particular gauntlet before. Before we start drinking, we talk about what you should...

Today’s guest is Anna Gordon. Anna is a pastry chef and the founder and CEO of The Good Batch Bakery in Brooklyn. Anna started The Good Batch in 2010, selling hand-pressed stroopwafels at the Brooklyn Flea, and later opened her brick-and-mortar bakery in Clinton Hill in 2014.She joins Jessie to talk about discovering her love of baking as a kid, learning through curiosity and experimentation, and growing The Good Batch from a market stand into a beloved Brooklyn bakery.Anna also walks Jessie through

Gregory, and guest co-host, Jennifer Ludwick, the Allegan County Director of Finance, discuss the goings on in the Saugatuck/Douglas/Fennville area. Show guests today are: Dennis Dyer, from The Knights of Columbus; Mike Applegate, from the Cow Hill Yacht Club of Southwest Michigan; and Erin Wilkinson, from the Douglas Halloween Parade. Happy Sunday Funday! 10-4-26.See omnystudio.com/listener for privacy information.

I have always been a sucker for unique colored fruits and vegetables. Of them all, I absolutely love apples that have a red or pink flesh. I have found many heirloom varieties and new modern varieties tha I can’t imagine a fall without them anymore. In this podcast episode you are going to learn about what the past has looked like for these apples and what the future holds.Past podcast episodes to listen about red/pink fleshed apples that I mentioned during this episode:* Pink Pearl* Hidden Rose /

Steve, McNew, Justine, Tim & Matt W. talk about an article looking at the best salty snack to pair with bourbon. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Clara Lee and Eddo Kim are the co-founders of Queens, the San Francisco Korean American food company that started as a delivery-only deli in 2018, became a beloved Inner Sunset superette, and now makes gochujang, doenjang, and gochugaru from Northern California–grown ingredients. Their debut cookbook is Korean Soups: Recipes for Soups and Stews That Nourish, Restore, and Delight, and we absolutely love it. Today on the show, Clara and Eddo join Matt to talk guk versus tang and what closing a

Welcome to Episode 17 of Study Smart and Episode 2806 of the Italian Wine Podcast with Gill Gordon-Smith.Ep. 17: Portugal and Greece Study Smart for your WSET Level 3 is a new series of audio learning resources specifically created for wine students. This new series consists of 30 episodes, each focusing on a particular wine region, with the objective of equipping listeners with the knowledge and expertise they need to prepare for industry-standard courses such as WSET. With exam strategies and

*Disclaimer: My intention is to not get anyone sick, my intention is to help people be more aware of food allergies and good foods/places to eat. Please notify the restaurant you’re eating at that you have an allergy. Restaurants might change the recipes without my knowledge so it is always best to check with the restaurant. I just share my experiences with the restaurant/food items and give you an honest opinion so you can enjoy that item. I am not responsible for any sickness you may result from a

The Professor of Barbecue, Tuffy Stone, joins JT and LeeAnn for an insight into how Tuffy's career has evolved. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.