Rob and Roy look back on A&M's 7-0 start, a big road game in Baton Rouge, and a look at many other results across college football!

Hostem podcastu Po čuni, podcastu Magazínu PATRIOT, je Štěpán Kozub. Jaké to je, když je poprvé divadelním režisérem a musí řídit své kolegy a kamarády z Divadla Mír? Jak často jej pošlou někam, když po nich chce lepší výkony? Proč jej zase přemíra práce dostala na nemocenskou a jak bojuje se stresem a únavou? Jaké zažil při natáčení filmů i v divadle režiséry, na které vzpomíná v dobrém a s kým by už točit nechtěl? Proč se rozhodl natočit sólovou desku a jak chce vyprodat Ostravar Arénu, kde...

This week, we welcome our youngest podcast guest in the history of the show. Dylan Farmer joins his father, chef Tristin Farmer, for a chat with co-host Tiffany Eslick. They talk about Tristin’s love for Japanese ingredients and the culinary philosophies he has incorporated into the Maison Dali menu. They also talk about Dylan (and Tiff’s) love of Paddington!

It’s the first-ever Meringue Week in the Bake Off tent, and the Soggy Bottom Girls are whipping up pure delight! Allison and Lisa dive headfirst into clouds of sugar and egg whites—discussing mini meringue pies, soufflé struggles, and torches that never get used (looking at you, Allison). From chestnut mysteries to passion fruit obsessions, they mix in plenty of laughter, Bake Off lore (BinGate returns!), and a full-on Barry Manilow detour that somehow makes perfect sense. It’s pillowy,...

This week, Harley, Donnie, and Big Lynch lead with an apple pie confession that redefines the concept of JollyMaxxing. The conversation somehow turns into a breakdown of public snacking etiquette, DoorDash scandals, and what your drive-thru order says about your emotional state. Plus: fast-food conspiracies, Costco logic, and the moment Harley realizes he’s one sugar crash away from enlightenment. New episodes of Double Dusted Discussion, every Monday!Tell us what you think at r/EpicMealTime,

Some stories start with a blaze. Ours starts on a flight deck where everything can kill you, detours through a firehouse kitchen where dinner stops for a six‑car pileup, and lands in a barn with cameras rolling and a nation watching. Meet Captain Colby, a Lafayette firefighter who found his voice by cooking for his crew, then won PBS’s Great American Recipe while staying true to the bold, honest flavors of South Louisiana. We walk through the moments that shaped him: discovering aircraft fir...

Send us a text Amanda and Brittany talk pre-Halloween, Brittany’s fear of cooking pork chops and prank call KP.

What happens when a Brooklyn kid with a knack for fixing cable wires decides to take on Hollywood? You get Larry Namer — the man who co-founded E! Entertainment Television and turned celebrity culture into a global obsession. In this episode of Eat Your Content, Larry joins Rich to talk about his unlikely rise from the underground cables of Manhattan to the glitz of Los Angeles, where a two-million-dollar gamble turned into an entertainment empire worth billions. Larry opens up about the...

Welcome to Episode 2503 of the Italian Wine Podcast. In this episode, Juliana Colangelo interviews Brian Cronin MS, director of operations of A16 Restaurant in San Francisco. Key Takeaways: How restaurants act as gateways for introducing guests to Italian wine. The evolution of Italian wine culture across the Bay Area and West Coast. New opportunities and trends shaping Italian wine in the Bay Area and West Coast. More about the guest: Master Sommelier Brian Cronin began his wine

In today’s episode, we chat with Matt Kuerbis, Escoffier Chef Instructor in Plant-Based Culinary Arts and Hospitality & Restaurant Operations Management. A chef-educator and entrepreneur, Matt blends classroom teaching with real-world brand building through his hot sauce company, HYCH.Matt opens up about the high-stakes pivot behind “Heat You Can Handle.” He explains why trademark conflicts forced a name change from Hoss Soss, how sharpening the brand promise (flavor over fire) clarified

Terri Hardin is talking all things pumpkin carving for the spooky season. The type of pumpkins you want to buy and exactly how to carve. That and more onKFIAM-640!

Halloween is less than a week a way. Check out the Cauldron Bar with the perfect spooky drinks. PLUS Derek Young of Van Oaks Props has the perfect props if you want to spookify your house this season. It's all on KFIAM-640!

Neil is fully into spooky Fall season. We are covering pumpkin seeds and fun recipes.  PLUS the perfect Halloween plans at Jack of the Night. It's all on KFIAM-640!

With Jon and Vanessa in Chicago this week, Joey hosts another Non-Vegan Voices episode, and this time, it's his dad who joins the show. Joey's dad is an Italian American octogenarian with a thick New York accent who can't let a few minutes go by without cracking an absolutely abysmal joke. Joey is known for constantly veering off topic, and that's certainly the case here, but somehow, he's the one who desperately tries to keep things on track while his own dad derails his podcast. It's a come...

Writer and curanderismo practitioner Robyn Moreno joins me to talk about healing, the kitchen, and what it means to get rooted when life feels “slippery slick.” Robyn shares her journey from being a high-level executive to embracing curanderismo—a traditional Mexican practice of caring for oneself and others.We explore how perfectionism and ambition can sneak into healing, the meaning of susto (those old shocks that live in the body) and ser (the inner knowing that guides us home). Robyn also opens

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Quanto costa la creatività? Ne abbiamo parlato con uno tra i più giovani e talentuosi cuochi e imprenditori del panorama della ristorazione italiana. Stiamo parlando di Tommaso Zoboli, proprietario e chef del Ristorante Patrizia a Modena. Tommaso, classe 1998, ha lavorato in alcune tra le più importanti cucine italiane, iniziando vicino casa in Osteria Francescana di Massimo Bottura, per poi passare prima al mare da Gianfranco Pascucci al Porticciolo e in alta montagna con Norbert

ברוכים הבאים לעוד פרק שיעורר לכם את התיאבון בפודקאסט "השף" מבית "תוכן אחד" והפעם בעריש איינהורן - שף בכיר במגזר מארח את ישראל דודק שף-מסעדן חרדי בכיר מחלוצי הקולינריה היוקרתית הכשרה שמוביל היום שתי זירות שונות ומשלימות: “קאבלרו” בירושלים—מסעדת שף בתפריט מתחלף, כשרות גבוהה וסטנדרט אירוח יוקרתית; ו“בציר” בבני־ברק—בראסרי איטלקי בשרי עם חוויה קולינרית מטורפת.המסע העיקרי שלו בתחום הקולינריה החדשנית נולד באותו יום ממש, כשהגיעו שתי פניות ששינו כיוון: פרויקט “תזונה טובה לישיבות” של משרד הבריאות לצד

Tackling food waste is a big issue, particularly in wealthy countries. It emerges from all aspects of the food production-consumption web, implicating individual, municipal, regional, and global actors. This episode starts off with Alexia Moyer’s Amuse Bouche segment on historic approaches to waste in the home, leading into a discussion with Tammara Soma about her article, “Critical food guidance for tackling food waste in Canada” from Vol. 9 No. 1 of Canadian Food Studies, and a response to the

It’s two days before Halloween, and the kitchen is smelling like heaven—or at least like beef, wine, and roasted pumpkin. Michael Symon dives into his fall comfort zone with a slow-simmered Beef & Pumpkin Stew, packed with root vegetables, red wine, and the secret weapon: patience. Carla and Clinton bring the chaos—debating the meaning of comfort food, velvet trauma, and cottage cheese rehabilitation—while Michael insists that cooking in a pumpkin is a “food crime.” (Sorry, Nick.)Between lessons