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...

On this episode we recap some of the highlights of this years COOKSCAMP that happened about 3 and half weeks ago. We are all still floating on the good feeling from this years absolutely epic event. We chat about some of the past ones and look towards the future and what COOKSCAMP is becoming. Unanimously, our best on yet and we can't wait to start planning for next September. Send us your feedback

On this week’s episode of The Sauce, host Lauren Healey sits down with Josh Smith, designer turned restaurateur and owner of Neon Greens, the innovative Grove salad bar where lettuce travels from a hydroponic farm to the kitchen by conveyor belt. Josh shares how he turned a pandemic hobby into one of St. Louis’ most creative dining experiences, growing the equivalent of three acres of lettuce in just 800 square feet and reimagining what “farm-to-table” can look like. In this episode: How Neon...

我們曾經做的百萬料理頻道COOKY有多勇 -- Hosting provided by SoundOn

舞團練家子 陳武康 X 知識型主持 Keira 在 Podcast《那個什麼Art》陪伴大家找到表演藝術世界的超大魅力雙週更新，沒有中場休息。節目即將開始！趕緊入座！ https://fstry.pse.is/899gle —— 以上為 Firstory Podcast 廣告 —— 記得剛開始做節目時，有位友人不斷敲碗許願要聽飯湯相關的單集 可是來自嘉義的我…就真的不是這個文化下長大的啊！（還是你們可以接受草魚粥？ XD） 不過我本人有個特點，就是記憶力特別好（一個不小心變成在自誇） 今天終於找來飯湯文化大本營屏東的來賓福熊，一起好好解析沿海和內陸型飯湯的差異 既然難得邀請到福熊老師，自然也要為各位挖掘屏東在地飲食特色 一個不小心，話題就從飯湯、一路聊到六堆客家文化、再順便解了我心中長久以來cinavu和abai兩款原民粽傻傻分不清的疑惑 看完文案覺得餓嗎？那就對了～聽完保證你更餓 XD － 本集來賓：福熊 微笑台灣專欄：https://smiletaiwan.cw.com.tw/author/156 Home Run

Brad sits down with legendary comedian, actor, and bread baker Tom Papa! Tom shares his inspiring rise from New Jersey chimney sweeper to becoming one of the top comedic voices of this generation. Brad and Tom talk bagels before Tom unveils his sweet new line of bread-making tools in collaboration with Nambé. Tom Papa has partnered with design brand Nambé on an all-new Breaking Bread Collection, launching online and in stores starting October 1. Inspired by his deep love of baking (especially

The hosts review Amada Premium Dry Gin from the Bay of Plenty. This "straight up honest gin" features a simple botanical blend: juniper, coriander, licorice root, and angelica. Praised for its 42% ABV and smooth mouthfeel, the simple gin is versatile and earns high praise from the hosts

Afiyet Talks’un bu bölümünde konuğumuz Yaren Özaydın, “Dublaj Kız” olarak tanınmasının ardından dublaj dünyasının perde arkasını, seslendirme tekniklerini ve karaktere bürünürken dikkat ettiği incelikleri bizlerle paylaşıyor. Ayrıca nota okumaktan müzik evrenine kadar geniş bir yelpazede sohbet ediyoruz. Sohbetin finalinde ise Tuna ile eğlenceli bir seslendirme yarışı yapıyor ve bölümünü afiyetle tamamlıyoruz. Kahkaha, sohbet ve ses sanatının büyüsü bir arada!

漢來美食的島語自助餐，日前從台北開回大本營高雄，再度掀起了一陣話題。為什麼吃到飽在台灣歷久不衰？餐飲集團開吃到飽餐廳一定穩賺不賠嗎？ . 漢來美食西餐品牌總經理劉子銘，以及行銷企劃部副總吳若寧，從經營者的角度解密吃到飽。 . 📣本集重點 (00:03:48) 台灣吃到飽自助餐的發展趨勢。 (00:08:49) 客人真的能再吃到飽「吃回本」嗎？ (00:17:21) 如何在吃到飽營造精緻質感？ (00:27:01) 吃到飽萬年不敗的菜色。 (00:30:58) 吃到飽為什麼不要不捨得給客人吃？ . 主持人：李承宇 來賓：漢來美食西餐品牌總經理劉子銘、行銷企劃部副總吳若寧 . 📣推薦閱讀 漢來美食Buffet展店「自己打自己」 背後瞄準哪些利基？ https://vip.udn.com/vip/story/121938/8958061?from=podcast Buffet破4000元貴得有理嗎？靠什麼讓消費者願意埋單？ https://vip.udn.com/vip/story/121938/7313919?from=podcast

Quali sono le principali sfide che le aziende agricole affrontano oggi? E come può l’agroecologia rappresentare una risposta per superarle?In questo episodio abbiamo incontrato Giacomo Accorsi, tecnico agronomo di Marsilea, team di agroecologi che accompagna passo a passo le aziende agricole nel loro percorso verso pratiche agroecologiche e rigenerative.Giacomo ci ha guidato nel metodo di lavoro di Marsilea: un approccio innovativo che aiuta gli agricoltori a ripensare il rapporto con la terra,

Rich cooks up a Thai Massaman curry and mango sticky rice with Kibsons and Taste of Abu Dhabi, fresh flavours, big laughs, and easy cook-along vibes.See omnystudio.com/listener for privacy information.

When Madhur Jaffrey published "An Invitation to Indian Cooking" in 1973, she had no idea that half a century later, the book would not only still be in print, but also get an anniversary reissue that would welcome future generations in the vast and varied cuisine of her homeland. In this encore of one of our favorite first-season epsiodes of Tinfoil Swans, Food & Wine's executive features editor Kat Kinsman finally meets her lifelong culinary hero and gets some sage advice from the writer, teacher,

🔶Chef Thomas De Muynck is de drijvende kracht achter restaurant Karel - komma - de Stoute in het hart van het Gentse Patershol. Na zijn opleiding aan de hotelschool Spermalie in Brugge leerde hij de klassieke keuken tot in de finesse kennen tijdens zeven jaar in restaurant Ter Heide in Lembeke. Vandaag vertaalt hij dat vakmanschap in een moderne, pure keuken waarin smaak, seizoensproducten en evenwicht centraal staan. Samen met zijn echtgenote Lien Van de Velde, die het onthaal en de za...

In todays episode, Shelley and Phil honor 100 years of Pinotage by tasting through two incredibly affordable wines from South Africa! If you haven't tasted this creation from Pinot Noir and Cinsault you're missing out. International Pinotage Day is tomorrow so what are you waiting for? #HappyFriday! #ItsWineTime! #Cheersing Wines this episode: 2022 Frank Pinotage ($15 at Pilgrim's Market)😋2021 Franschhoek Cellar Pinotage ($15 at Pilgrim's Market)🥰A HUGE thanks to our sponsors: CDA Gourmet

On this week's edition of Culinary Confidential, Christina Cates welcomes Zamir Gotta - Russian-born producer, cultural diplomat, and longtime travel companion of the late great Anthony Bourdain - for a powerful and insightful conversation on food, friendship, and the art of connecting with others. Zamir's unique journey spans from classrooms in the Soviet Union, to global film sets, to unforgettable meals in every corner of the globe. With an English degree from Moscow State Pedagogical University,

Send us a text Jimmy and Rhys are joined by Perth's best barber, Jack Shearan, to discuss the things they missed the most from home and the things they love about Australia. Follow our socials to stay up-to-date with all our goings on. Watch the full episode here: youtube.com/@sundeecoffeeclub And follow our socials to stay up-to-date with everything else ☕️ Three Mugs, Two Hemispheres, One Club.

Det er HØST! Kulden sniker seg sakte inn, bladene på trærne endrer farger og varme drikker gjør hverdagen bedre. Vi kan ikke la høsten passere uten å snakke om høstdrikker, rettere sagt overhyped høsdrikker. Av og med: Emily Ceesay, Ellen Mangen og Thien Quang Le (teknikk)

Feels good in the hand @emamicigars @fergandharris @pca1933 #cigars101 #cigars #radioshow #podcast Co hosts : Good ol Boy Rich, Good ol Boy Benjamin, Good ol Boy Barger,  and Good ol Boy Mike SMOKES  Episode – We’re diving deep into the world of Emami Cigars, a fresh name in the cigar industry that caught our attention at the PCA 2025 trade show. Join our co-hosts Good ol Boy Barger, Good ol Boy Benjamin, Good ol Boy Mike, and Good ol Boy Rich as they explore the remarkable journey of founder

In Episode 6 of Season 4 of the Paper Trails Podcast, Nick Kalogeromitros sits down with Tony Salerno, President of Mac’s Hospitality Group. Listen as he talks about how he got into the restaurant industry at a young age, his experience working for companies during both expansion and contraction phases, and what makes Mac’s Speed Shop so special.

Jon Bonné is Resy’s managing editor, and the author of The New French Wine and other books, and a winner of awards from most major food organizations. We always love having Jon in the studio, and today we talk in detail about the Resy 100, a decisive and illuminating list of restaurants around the United States that define dining today. The list has a very strong point of view and highlights restaurants in both big cities and smaller communities that serve exceptional food that might be alternately