„Verkocht und Abgedreht“ ist wie eine Stellenausschreibung auf einem Jahrmarkt: Jeder darf mitmachen, aber es macht Spaß und die Bezahlung ist schlecht! Um sein Gegenüber zu provozieren, zeigt der Koch mehr oder weniger auffällig oft sein neues Hintergrundbild am Handy, wo er sich selbst in martialischer Haltung in Szene gesetzt und abgelichtet hat. Daniel reagiert mit einem müden Zurechtzuppeln seines Hermelinkraken am T-Shirt, stellt seinen Wecker forsch auf 23:33 Uhr und bereitet sich auf die

Simon trifft Fans, Judith hat Hundeprobleme und beide küren ihre liebsten Pommesgerichte.

In dieser Episode trifft Boris Rogosch auf Laura Hutter – Unternehmerin, Kulinarik-Expertin und kreative Netzwerkerin mit einer klaren Mission: Genuss nahbarer machen und neue Erlebnisse schaffen. Laura ist Gründerin des Social Food Collective und Co-Founderin von HiddenTable, einer Plattform, die Fine Dining neu denkt.HiddenTable ist eine Plattform und Community, die Fine Dining zugänglicher und nahbarer machen will. Über HiddenTable bieten Restaurants exklusive Menüs an, die oft nicht auf der

Il Verziere di Leonardo è un racconto del cibo a partire dal territorio fino alle situazioni globali, va in onda tutti i sabati dalle 12 alle 13.Parliamo di agricoltura e surriscaldamento della Terra, di coltivazioni di prossimità, e tendenze globali. Raccontiamo il paesaggio rurale con le sue opere idrauliche, l’agricoltura sociale e la cooperazione internazionale. Ci soffermiamo anche sulla storia delle produzioni agroalimentari. A cura di Fabio Fimiani

Rob and Roy review the crazy LSU game, A&M's outlook sitting at 8-0, several games around college football, and several of your questions!

Send us a text Wine education is a growing passion here in Texas — more and more people are eager to deepen their understanding of wine, especially Texas wine. That’s where Kelsey Kramer steps in. As an instructor at the Hill Country Wine Academy, she helps students earn their WSET certifications and Texas Wine Certifications, empowering the next generation of wine professionals and enthusiasts alike. In this episode, we sit down with Kelsey for a full conversation dedicated to the world of w...

Simon O'Donnell has quite the CV. Former Australian cricket champion, St. Kilda footballer, multi-media personality and leading racehorse owner and breeder. And with the release of this episode of Food Bytes with Sarah Patterson, he becomes self-appointed Brussels Sprouts Ambassador to the World. That dry O'Donnell sense of humour shines through this chat with Sarah and Kevin as Simon also names the worst vegetable ever, shares his thoughts on condiments, looks back on his illustrious sporting

Can AI make our beer better? AI is everywhere these days, and now it's coming for our beer. Is that a good thing? AI research was used to optimize beer fermentation and reduce the time to get to a finished beer, supposedly with the same quality. I don't trust it, but I'm open to tasting the results. In keeping with tradition when Sam Adams Utopias releases every news outlet mentioning it has to include the fact that it's "illegal in 15 states." We know, we know. This year's version hit a mile...

Welcome to Episode 2508 of the Italian Wine Podcast from TEXSOM 2025 in which Jessica Dupuy interviews Master Sommelier and restaurateur Chris Gaither to talk about his first sommelier job, his journey to becoming a Master Sommelier, and founding Ungrafted, one of San Francisco’s most exciting wine destinations. They also break down the Master Sommelier vs. Master of Wine programs, exploring the key differences and challenges of each path.The Italian Wine Podcast is proud to be a Media Partner of

Llano Estacado's New Fredericksburg DevelopmentInvention Vineyards New Wine Tours of Production Facility for Sparkling WinesSan Antonio Stock Show and Rodeo Wine Competition Results

Sustainability Isn’t a Badge ... It’s a Verb!This week on Coffee Break, Ben and Producer Liam unpack their chat with Ninna from Reground and Dion from Single O, diving deep into what real sustainability looks like in the coffee industry.From composting your grinds to having tougher conversations with suppliers, how do you move beyond certifications and start taking action ? ... being “green” isn’t just a box to tick, it’s a mindset. Market update from Condesa Co.Lab on Colombia’s bumper

In todays episode we honor World Champagne Day, which is today, with a Champagne and Shelley's birthday, which is tomorrow, with her all-time favorite Merlot, from Duckhorn! #HappyFriday! #ItsWineTime! #Cheersing #SighOfRelease #Birthdaying Wines this episode: NV Waris Hubert Armorial Cousin de Barbonne Blanc de Noirs ($45 at Pilgrim’s Market) 😋2018 Duckhorn Vineyards Three Palms Vineyard Merlot ($180 at the winery) 💥A HUGE thanks to our sponsors: J. Bookwalter and CDA Gourmet! J....

說到辦桌，你們會想到什麼呢？紅色塑膠椅、大圓桌、熱鬧的舞臺車？ 身為南部囝仔，我算是吃辦桌長大的，也常常在看到網友將其和流水席混為一談時，感到三分氣憤七分無奈 本集邀請到「豐辦桌」創辦人兼Podcast《豐食光》主持人曾郡秋，來談談這個迷人的台味文化 除了分享南北辦桌菜色的不同、也聊聊如何將local的辦桌歌舞秀變成結合歷史、文化與表演的「呷戲酒」體驗 令人動容的是，郡秋提到自己原本算是對政治無感的人，卻因為深入瞭解辦桌文化，變得更肯定身為台灣人的感動 咱逗陣來呷桌吧！ － 本集來賓：豐辦桌創辦人 曾郡秋 豐辦桌FB：https://www.facebook.com/falleratw/ 豐辦桌IG：@streetbanquettaiwan 豐食光podcast：https://reurl.cc/zD2o1Q ✨2025 高雄｜豐辦桌《南北總鋪師的巔峰對話》 📅時間｜2025/11/29（六）晚宴 18 ：30 📍地點｜高雄金獅湖保安宮—龍廳　高雄市三民區鼎金一巷36號 https://www.surveycake.com/s/LGVde ✨豐辦桌｜2025年台北最終場

Brad sits down with Quinn XCII, a chart-topping musician who’s earned millions of monthly listeners, transcending from his roots in Michigan Motown to rap-infused pop. Quinn joins Brad from the road on tour for his new album LOOK! I’m Alive, detailing the highs and lows that come from being an artist AND creating his very own mustard line, Mustard Mikes. Brad and Quinn gush over the undeniable deliciousness of baked beans.Want to be featured on Lay It On? Send a short voice memo sharing your name,

Es gilt als das beste Rindfleisch der Welt, auch wenn es sich zum sommerlichen Grillfest eher nicht eignet: Wagyu-Beef, aus Japan kommend, auch Kobe-Beef genannt. Mit dem Buchautor und Delikatessenhändler Ralf Bos spricht Markus Vahlefeld über die Geschichte der japanischen Rinderrasse, wie man deren Fleisch zubereitet und wie man höchste Qualität von „normaler“ Qualität zu unterscheiden vermag.

In dieser Episode des Podcasts "Film und Fressen" diskutieren Daniel und Johannes den Film "Das große Fressen". Sie beleuchten die Themen Genuss, Gesellschaftskritik und die komplexen Beziehungen zwischen den Charakteren. Der Film wird als Klassiker des kulinarischen Kinos betrachtet, der sowohl schockierende als auch tiefgründige Aspekte des Lebens und des Essens thematisiert. Die Diskussion umfasst auch die Rolle von Andrea, die weibliche Perspektive und die religiösen Anspielungen im Film

Send us a text We sit down inside the hidden speakeasy at the Trail Hotel in Bardstown to taste the house bourbon and rye, tour the amenities, and map out Kentucky Bourbon Festival’s President’s Club experiences. Heritage, hospitality, and smart design turn a former Holiday Inn into a bourbon lover’s basecamp. • location across from Preservation and minutes from Heaven Hill • boutique flip with private patios and enclosed courtyards • oxygen bar, cryotherapy, sauna and IV therapy for recover...

Host Sainey Sawaneh und Österreichs Top-Sommelier René Kolleger sprechen über die Wöschmeisterschaft 2025 im Burgenland. #INWÖSCHWETRUSTDie Themen: Grundidee zur Wöschmeisterschaft; Mastermind Gerhard Retter, Organisatorin Claudia Genner-Schauer, Gastgeber René; Welschriesling ideal für Süßweine; Kategorien Sekt, Klassik, Riede, Novelle Wösch, Orange und Prädikate; Einreichungsprozess; Blind verkostet; Die besten Verkoster; Drei Lieblingsweine aus 60 Weinen; Symposium in der Weinakademie in Rust;

What’s in the teeny tiny bottle@Luxrowdistillers @michterswhiskey @oldforester @fourrosesbourbon @heavenhilldistillery #whiskey #bourbon #podcast #radioshow #host Co hosts : Made Man Maury, Made Man Brent, Good ol Boy Harmeet, Good ol Boy Justin, Made Man Bob SIPS – Get ready for a thrilling ride through the world of whiskey in our Fall Release Episode #1 for 2025! Join the Good Ol' Boys as they dive into a lineup of exceptional spirits recently released. Expect lively banter, insightful tasting

Bei einer Tasse Kaffee erzählen Reiner und Lucas von den Ursprungsreisen. Sie berichten von kulturellen Unterschieden, einer Ziege als Geschenk, Bettwanzen und vor allem dem Ursprung der Ursprungsreisen.