Something died. Or the sewer exploded. It's BAD. And we're not even talking about the food. But imagine eating in a sewer. That's what this episode smells like. We can hardly stand it but we're bringing it TO YOU because these are OUR HEROES. Enjoy this more than we enjoy Jack in the Box, which is on thin ice.We're LIVE tomorrow at 6pm CT 6pm CT for a SNACK ATTACK: SNACKLOG Sign up on Patreon to get access and watch the Snack Attack LIVE on discord. Support us directly

2026 James Beard Best Chef Northwest & Pacific RyanRoadhouse is celebrated for marrying Japanese techniques and traditions with fresh local ingredients to create extraordinary meals at his Portland restaurant Nodoguro. What began as a pop-up is now a highly honored destination restaurant. His frequently changing tasting menus are built around themes—everything from the seasons to books, films, memories, and more. And the chef himself remains in the kitchen, not just managing and supervising but

Singer-songwriter Hayley Kiyoko turned her hit song Girls Like Girls into a best-selling book, and now into a feature film that is also her first as a director. She joins Samuel Goldsmith to talk about the 11-year journey to get the movie made. The Japanese restaurant in the film is one her grandma used to take her to in Kelowna, Canada. She also explains why waiting for a crush to come online on MSN Messenger feels like a thriller.Then it's on to food. Hayley talks about her mum's New Year's Day

KCRW’s Good Food partnered with Grocery Goblin for “In-Store Stories,” a series of readings this fall. The first in the series centered around the theme of lunchtime, where listeners filled the aisles at Sabzee Market in Encino. Vanessa Anderson shares why she chose the themes for her five storytellers. Chef and political activistAngel Dimayuga reveals their father’s uncredited idea for the McDonald’s Extra Value Meal and journalist Lauren Bethke

He fishes with the Brisbane skyline over his shoulder — and the city has no idea he's there.Paul Hyland has worked Moreton Bay since 1989. Second-generation crabber, OceanWatch Master Fisherman, and now father to a third generation who's just stepped aboard. One pot at a time, in view of a million balconies. Thirty-five years of changes — in the bay, the rules, the markets — and one big question: what do you hand your son besides a

What makes a bottle of wine worth £10,000, £100,000 or even millions? Is it the vineyard, the vintage, the producer, its rarity or the extraordinary story behind it?In this episode of Eat Sleep Wine Repeat, Janina steps inside the fascinating world of fine wine auctions with Nick Pegna, Global Head of Wine & Spirits at Sotheby’s. From multi-million-pound private collections and rare bottles to intense bidding wars, Nick reveals what really happens behind the scenes of the international wine

Head back to November 2022 when Savva chatted with his magnificent high-school friend Natalie Imbruglia. The candid conversation covers everything from growing up on the Central Coast, a cringe-worthy meeting with Sophia Loren, leaving school in year 11, and the fame and flounder of Neighbours stardom in London. On the menu: Nonna's pasta, Mum's rainbow sandwiches, and the creamiest of pistachio granitas on the island of Lipari. Catch her tour dates in Aus and the UK here -

“The freedom in beer pairing is much, much bigger than with wine.”Rob and Bronwyn Kabboord have been responsible for some of the most enjoyable – and often spectacular – beer and food pairings I’ve experienced. And I’m pretty sure there will be plenty of others out there who can say the same.During their time running Merricote in Westgarth, they combined Rob’s incredible dishes and a legendary cheese trolley with Bron’s award-winning wine list and an adventurous, expansive approach to beer rarely

Today I want to talk about Switzerland - what we can learn from Switzerland about food and nutrition, and some traditional Swiss habits that are worth copying. Switzerland is one of my favorite countries because my parents loved it and took me there many times as a child. I have wonderful memories of falling into deep snow, of snowball fights, tobogganing, and then of course, the food! I remember going to places like the tiny little town of Zermatt below the Matterhorn mountain, to a warm

Dave cooks a dish best served hot, Nashville hot chicken, while discussing a dish best served cold...REVENGE. Grudges, rivalries, and some good old-fashioned grievances are talked about in this episode, from how they help us innovate to how long they should last. Also talked about in this episode? Who won the East Coast versus West Coast rap beef, the greatest revenge ever inflicted upon Dave, and how to let anger go.For your chance to sit at our counter in Los Angeles, write us at

5 Bourbon Legal News Stories That You Need To KnowWhat's happening in the bourbon industry's courtrooms? With Ed away this week, Dean Langdon welcomes fellow attorney Frank Becker for five bourbon litigation updates. CONTENTS 00:00:00 Intro 00:00:54 Wes Henderson - TKC Distilling 00:09:18 RNDC Bankruptcy 00:13:31 Uncle Nearest 00:20:12 Kentucky Owl 00:23:09 Bardstown Bourbon Company 00:29:46 Closing Frank and Dean discuss the media-reported allegations against Wes Henderson and TKC Distilling's

Thanks to Farmer Matt, today we will try the new just released Maple Syrup Chex! Then some lazy chocolate chip granola from Sams, and a random food service Honey Bunches Of Oats knock-off...way off.Support the show: https://www.cerealkillerspc.com/See omnystudio.com/listener for privacy information.

Kendal Mitchell is a chef and biomaterials designer based in Brooklyn. Her Instagram series Bringing Food Waste Back to the Table turns often-wasted ingredients like eggshells and oyster shells into stunning tableware, and she’s constantly exploring new ways to create circularity with organic materials. Today on the show, she talks about training in sushi, her design work with groups like Ghetto Gastro, and the infinite potential within food waste. Subscribe:⁠⁠Apple,⁠⁠Spotify⁠⁠,⁠⁠YouTube Learn

Welcome to Episode 2807 of the Italian Wine Podcast. In this episode of the Masterclass US Wine Market, Barbara Fitzgerald is joined by Giuseppe LoCascio of Lucidity Wine Merchants to explore how Italian wine producers can find the right importer and turn that partnership into lasting success in the US market.Giuseppe explains how his company chooses the producers it works with and the main pillars behind those decisions. He also breaks down the differences between key California markets,

charlie holland shares his inside view as winegb chair and experience with outside investment in uk winemaking.the news from around the world says it all this week, a very early northern hemisphere harvest, felt particularly by the sparkling wine industry here in the uk. wine industry digest – the week in wine every fridayhttps://wineindustrydigest.com/ This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit

Today we're joined by one of the most important figures in modern Italian cooking in Britain, Jacob Kenedy, chef and co-founder of the legendary Bocca di Lupo and Gelupo. Jacob's journey is anything but conventional. Before becoming a chef he studied science, was a glassblower and a DJ, before a stint at Moro changed the course of his life and eventually led him to create the restaurant he simply wanted to exist in London.Jacob takes us inside the extraordinary story of Bocca di Lupo, from opening

Cream ale is a truly American beer style. Reflecting the agriculture of the northeast where the style originates, cream ale showcases corn and high diastatic power malt. In many respects, it is a simple beer: regular corn, simple malt and light hopping. But its simplicity is its superpower.Cream ale is an easy-drinking beer that remains a regional favorite to this day. Comparisons to German helles are not inapt. Far from bland, an annual cream ale festival showcases the art of this American

Single-use packaging remains one of the biggest sustainability challenges facing the coffee industry. An estimated 300 to 500 billion single-use coffee cups are produced globally each year, alongside the millions of roaster bags, takeaway food containers and other packaging used across the coffee supply chain.So in this episode, we explore some of the latest reusable packaging solutions emerging across the industry, and what it takes to make reuse work in practice.How do you create a

“Every year, the terroir is changing, and we, ourselves, are changing. I’m sure that the Federico of 2026 is not the same Federico as 2022. It’s a way to see ourselves in time, our different vintages. It’s an incredible thing. It’s the magic of wine.” – Federico Gambetta Every vigneron knows that the only constant is change. Federico Gambetta feels this everywhere—in the vineyard, in his wines, and in himself. The tradition of wine in Argentina is also a story of change. In this episo...

Si può fare alta cucina con il pesce che i pescatori butterebbero via?Oggi andiamo sul Lago di Garda per raccontarvi una storia di talento, ritorno alle origini e amore per il territorio. Abbiamo con noi Andrea De Lillo, chef, classe 1998, nato a Torbole. Dopo esperienze all'Osteria Francescana, da Relae a Copenaghen e al Central di Lima, oggi, Andre guida la cucina del Nin, ristorante stellato (*) del Belfiore Park Hotel a Brenzone sul Garda. Con Andrea siamo partiti dal suo percorso, dalle prime