Send us Fan Mail We taste how time changes sparkling wine, comparing lees-aged cellar release bubbles with an older bottle-aged Blanc de Blancs that turns fruit into caramel, fudge and nuts. We also break down how sparkling rosé gets its colour and sweetness, so you can buy with confidence and pair it with food like you actually mean it. Our standout favourite wine had to be the Chandon Cellar release from 2013. Stunning depth, smooth finish and a long LONG finish. https://www.chandon.c...

Pippa Hudson speaks to consumer journalist Wendy Knowler about the continuing saga of the peeling paint of certain models of Hyundai. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at

"When I first moved to Australia, I felt Australian beer was so far behind... I think we're at least on par with the US right now."When we switched The Crafty Pint Podcast to a dedicated weekly news show (plus fortnightly extended interviews), we promised we might invite on the occasional guest. Doing that has taken precisely one week – and what a special guest we have for you.Mazen Hajjar will be known to many in the beer industry as the face and voice of Hawkers Beer. Following the Melbourne

Is jello boring? Is it sexy? Can it be both? Jack Schramm and Jena Derman of the cocktail jelly company Solid Wiggles join Chris in the Recipe Club clubhouse to wobble through jello's many movie cameos, from the classic 'Jurassic Park' scene to 'Airplane,' 'Wuthering Heights,' and 'My Best Friend's Wedding.' Jack and Jena also show us how to make Blue Hawaii cocktail jellies inspired by 'Blue Crush,' and Chris makes soup dumplings that are, to his disbelief, not terrible.Host: David Chang and

How can aligning with the rhythms of the earth and the Celtic wheel help us return to ourselves?In this episode of Mind Body Spirit Food, host Nicki Sizemore is joined by Feng Shui master, land healer, and spiritual teacher Amanda Sophia for a soulful conversation on living in harmony with nature's natural cycles.Amanda shares stories from her upbringing on an organic farm in Ireland and breaks down how tuning into the Celtic wheel—from the autumn equinox to the dark of winter—can help us practice

In this week’s edition of the Flavors of Northwest Arkansas podcast, we talk with local Master Sommelier Laura Williamson about her amazing story. She has the highest designation in the world in wine, and you won’t believe how rare it is to be a Master Somm, but before we talk to Laura?!?!FOOD NEWS!! Owner Russell Ingram tells us why Dot’s Hot Chicken in Fayetteville is closing. Bethel Brew has announced that they’ll be closing. We’ll tell you when. Gelatissimo Gelato came out on top at the World

Chef Mawa McQueen was born in Abidjan, Ivory Coast, the oldest of 21 children. She was raised in Paris, trained at culinary school there, and now runs six restaurants in Aspen, Colorado, including Mawa's Kitchen, Mawita, and Crepe Therapy Café. Her strongest food memory, though, is something she wouldn't share with anyone: the once-a-year school lunch of canned sardines stuffed into a fresh baguette.In this episode, Chef Claudia Sandoval finally gets her friend Mawa across the table. They trace

Send us Fan Mail This is a fun flight, y'all! I get a great blind from Chad and we just have a wonderful time hanging out. He tests me, I get some things weirdly right, and some things weirdly wrong. Can you guess what's what? Or do you think I'm completely cooked? Either way, you're gonna enjoy this one a lot! Become a patron of the show at http://www.patreon.com/mybourbonpodcast Leave us a 5 star rating and review on your podcast app of choice! Send us an email with questions or comments...

Resy’s managing editor, Deanna Ting, is back to talk all about New York City restaurants. She and Matt work through the Resy Hit List, with stops at a British Indian chophouse in Hudson Yards, the Houseman chef’s seafood follow-up in East Williamsburg, Dominican-Texas barbecue in Bushwick, and a fine-dining vet’s Greenpoint bistro, plus her own guide to 31 tasting and prix-fixe menus under $100.Some of the Resy and Tock restaurants mentioned on the episode: Cynthia Good Time Country

This week on Bottoms Up! Alan and Lee are back at Vagabond Urban Winery, where they’re joined by Aleesha Hansel to explore wines that are good for the world.Lee is feeling nervous this week after announcing his first solo tour! What advice can Alan offer, and what happens when they’re both playing in the same city on the same night?! Catch Lee on tour from April - tickets available from leepeart.net/tour. Alan’s been reading a book about stocks and shares, and it’s left him clueless about some of

パートナーはTBS杉山真也アナウンサー。ゲストは、テストする女性誌「LDK」編集長・高橋咲彩さん。テーマは「衣替えのついでに整理整頓！クローゼットすっきりグッズ」。第2415回 2026/10/7（水）放送(13:00〜13:20頃)より Learn more about your ad choices. Visit podcastchoices.com/adchoices

Happy World Sake Day! James Beard Award–winning sake expert Courtney Kaplan of OTOTO joins Jason to explore the past, present, and uncertain future of one of the world’s most storied drinks. As Japan changes and sake finds a new audience abroad, can this centuries-old tradition survive a major cultural shift?Plus, subscribe to SOMMTV.com to watch our upcoming special, Tasting Art, exploring a magical winery in Northern Italy.

Taking over an iconic restaurant demands a rare balance of honoring deep-rooted tradition while injecting fresh, forward-looking energy. Alongside Pip Parkhouse and Andrew Renfrey, Nick Parkhouse has beautifully safeguarded St Kilda’s legendary Donovans while gearing up for the launch of 597 Hawksburn.https://donovans.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

A bad fire may teach us more than any singular thing in cooking with an offset. Today, we talk through just the amount of information we can learn with a bad fire.

What a day! If you're offered the opportunity to spend an hour or so with Virginia wine legend and winemaker Luca Paschina, his associate winemaker, Daniele Tessaro, along with National Sales Director and Sommelier Holly Rocco Feraci, in the beautiful Palladio Restaurant at Barboursville Vineyards to do a vertical tasting (2017, 2019, 2020, 2021) of their extended maceration Vermentino (with bonus tastings of the 2024 Vermentino Reserve and the 2020 Nascent)....you say YES!

First time in New Orleans, and I nearly choked on powdered sugar within the first hour. Worth it.Down for three days, so I did what I do and ate everything. I have opinions on the turtle soup (I grew up in the sticks, it's turtle soup, guys). I found a boudin egg roll that was one of my favorite thing I ate all trip. I walked Bourbon Street after everyone told me it'd be a disaster, and it wasn't. Best meal of the trip? Lufu which is Indian food. In New Orleans. Go figure.Go watch this

Why This Episode Matters Kenta Goto explains why the first sip of a cocktail is like a job interview: you get one chance to make the right impression, so every detail from ice and dilution to the order of operations matters. Noah Rothbaum makes the case that cocktail recipes have changed far less than cocktail culture itself, and that The Goto Bartender’s Guide fills in the technical information most recipes leave out. The conversation traces Kenta’s path from Tokyo to New York, his...

As a kid growing up in suburban California, Peabody Award-winning comedian and director Hasan Minhaj wanted Lunchables instead of the rajma chawal and dahi chawal his parents cooked at home. Now he craves those dishes, as well as the ritual of chai and commiseration he shared with his grandparents after dinner, and knows it's up to him to keep that tradition alive for his own kids. He opens up about the teacher who found an outlet for his restless mind, why he wanted to bring the world of collegiate

September sales at Westshore Pizza Valrico reached $36,557, up 108.5% from last September. I share the rewards results, Facebook ads, direct mail plan, box toppers, QR stickers, catering, and operational changes behind this month's update. The comparison needs context. Last September included closures and inconsistent hours. September sales also fell 13.3% from August. Sales growth and profit are different measures. Our newest change was a personal introduction in customer emails. Customer...