Pünktlich zur 50. Folge ist es soweit: Mein erster 3-Sterne-Koch Marco Müller ist zu Gast! Seit über 20 Jahren kocht Marco im Berliner Rutz und hat es dort von null auf drei Sterne geschafft. Wir sprechen über Garum, perfekte Vanillepuddings, wilde Joggingrouten auf der Suche nach Kräutern, Nadelbaum-Aromen statt Rosmarin, und was ein Backfisch braucht, um ins 3-Sterne-Menü zu kommen. Außerdem verrät Marco, warum er vielleicht doch noch aufs Traumschiff geht. Reinhören lohnt sich!

Jaime and Matt connect with chef Matthew Welsch to talk all things Appalachia cooking. From frog legs to vinegar pie, the chefs cover a lot of ground proving that every dining experience is an opportunity to learn and that anyone new is just a friend you haven't met yet!

Send us a text Ever waited 20 minutes curbside for a prepaid $5 meal while watching ten cars breeze through the drive-thru? That’s where we start—where “convenience” breaks—and then we chase the thread through a month of life: an AI that couldn’t load a simple floor plan, a hike that cleared our heads, and an Oktoberfest run that reminded us what real, analog joy feels like. We kick off with game-night jitters and sleep debt, then dive into the AI hype-versus-reality moment that turned into ...

Send us a text We are going deep into the heart of Coonawarra, but through a lens few could have imagined: blockchain, NFTs, and quality Coonawarra wine. My guest is Jack Burston: former Goldman Sachs banker turned unlikely vineyard owner and innovator who’s shaking up the Australian wine scene with a project that fuses old-world craftsmanship with cutting-edge technology. Jack’s journey began on what locals teasingly call the “wrong side of the railway line,” where his label *Over the Line* ...

Wendy and Rob are joined by Seth from Elm Street Brewing. Hear how Seth got into brewing at Elm Street and became the head brewer there, designing and brewing his own recipes on a commercial scale. Elm Street Brewing's main space is set up to accommodate large groups easily and serve them delicious food from an exciting kitchen. We also talk about the city on Muncie, IN and why a beer tourist might want to spend a day there. You can learn more about Elm Street Brewing at their website! Better...

On today's episode, we're joined by our special guest, Kyle Sadler of Bad Dog BBQ, for the most INSANE turn-in story we've ever heard!

Sheila Dillon and this year’s head judge of the BBC Food and Farming Awards, Hugh Fearnley-Whittingstall, hit the road to meet the finalists in the Best Food Producer category. From sourdough pioneers Aidan Monks and Catherine Connor at Lovingly Artisan in Kendal, and regenerative grower Calixta Killander at Flourish Produce in Cambridgeshire, to cheese champions Andy and Kathy Swinscoe at The Courtyard Dairy in North Yorkshire — they explore how these exceptional producers might hold clues to a

It's This Week in Bourbon for October 24th 2025. Sazerac is investing more than $38 million to expand its bottling and production, 2025 Craft Spirits Data Project results are in, and it’s not surprising, and Jack Daniel's Single Barrel Special Release Tanyard Hill Rye.Show Notes:Jefferson’s Bourbon launches "Tradition in the Breaking" campaign with actor Taylor Kitsch to highlight its unconventional approach Sazerac is investing over $38 million to expand its bottling and production capacity in

This week, we’re breaking bread in every sense of the phrase. First, beloved actor Tony Shalhoub joins us to talk about his new CNN series, Breaking Bread, where he travels the world to explore the meaning of bread and how it connects us across cultures and tables. Growing up in a large Lebanese American family in Wisconsin, Tony shares memories of food as a bridge between worlds, from kibbeh and hummus to bratwurst and grilled cheese. Then, we meet Maureen Abood, author of Lebanese Baking, who

Pilsner Urquell is one of the most famous beers in the world and many would argue it’s the original golden lager as, after all, “Pilsner Urquell” means Original Pilsner. But what is its origin story, how is it brewed and how has Pilsner Urquell the beer evolved (if at all) from its invention in 1842 in the town of Plzen, Czech Republic? On this episode of the “All About Beer” podcast, we talk to Brewmaster Emeritus and Plzen native Václav Berka about the history of golden lager from the

Sauvignon Blanc baby! Five sauvignon blancs to be precise! Guessing the region this time. Or rather, failing to guess the region. But hey, a bad day guessing regions is still a good day of drinking Sauvignon Blancs! What a treat!

On this weeks podcast we have longtime supplier and hospitality veteran Jenice Yu of EatFish.ca Jenice comes from a very strong food and supply chain background, she has been part of it most of her life. Her family, seafood wholesalers themselves, set the stage for Jenice's life long passion for fresh and delicious seafood. We chat about her experiences, her working for Bruno Marti and becoming an extremely successful entrepreneur herself. I hope you enjoy our chat. Send us your feedback

181: Wein und Vibes - mit Franz StrohmeierAnzeige | Heute trefft ihr einen tollen Winzer, vor allem aber einen ganz besonderen Menschen. Franz Strohmeier schreibt sein Wein-Credo simpel und treffend auf die Flaschen: Trauben, Liebe und Zeit. Und das meint er auch so. Sein Winzerleben teilt sich in ein davor und ein danach: 1989 bis 2003, als er Weine nach Schulrezept gemacht hat und seit 2003 bis heute, wo er einfach macht was er für richtig hält. Franz denkt viel nach und bleibt dabei selten an

Join us in Part 2 of Flavor Balance Heat picking up from last week on talks about the ins and outs of content creation with Rocket from Eat Vermont.

Joké Bakare on Nigerian Food, Michelin Stars and West African Hospitality Chef Joké Bakare joins Lecker for a live recording at the Festival of Encounters in Brixton - the same neighbourhood where she first emerged from the tube in 1999 to encounter the bright lights of Brixton. From selling 300-400 meat pies every Sunday outside her church to becoming the first Black female Michelin-starred chef in the UK, Joké's journey is one of persistence, community, and staying true to the food she grew up

Welcome to Episode 2507 of the Italian Wine Podcast.This is Next Generation episode where Stevie interviews, in Italian, Professor Vincenzo Russo, Director of the project and expert in neuromarketing applied to wine. Together, they explore the Young Wine Neuro-Engagement Index, an innovative tool designed to measure how appealing wineries, products, and communication are to younger audiences. Powered by Sardegna Ricerche with the support of Assoenologi Sardegna and under the supervision of IULM –

Nestled beside a row of towering grain silos,The Tableis not your average restaurant... it’s a love letter to creativity, faith, and family. SistersSheri PerkinsandRenee Textorbuilt this stunning space from the ground up, turning a forgotten lot into one of Springfield’s most beautiful dining spots.Inside, you’ll findcrystal chandeliers, cozy fireplaces, antique finds,and food that feels like home but tastes like vacation. From bourbon peanut butter pancakes 🥞 to their famous

Discover the magic of La Mexicana, a beloved South Florida Mexican restaurant, in this exclusive interview with the passionate owner, Diva!Join Doris and Chef Dan from SoFloDining as they sit down with Diva to explore what makes this Wilton Manors gem so unique. Diva shares her inspiring journey from starting her first food business at 16 in Colombia to creating La Mexicana, a vibrant space where art and authentic Mexican cuisine beautifully converge.What You Will Find in This Interview:The Secret

In today’s episode we're delighted to be speaking with Yannis Apostolopoulos, CEO of the Specialty Coffee Association.First established in the 1980s, the SCA is the largest coffee trade body globally and represents thousands of coffee professionals – from producers to baristas – all over the world.In this conversation, Yannis discusses the evolution of the SCA and its ongoing efforts to make coffee more sustainable, equitable, and resilient, through research, standards, and education. He

Send us a text Paella's origins are in the Valencia region of Spain. This recipe is considered to be an original version of this signature Spanish dish.