Today we’re going to be talking about French comfort foods, which are one of my favorite kinds of easy comfort foods. I'm going to do a series with a different cuisine each time. We'll cover Italian comfort food, Mexican comfort food, et cetera, but this one is definitely my favorite because the French just have a way with food. We'll be talking about Croque Monsieur, French toast, and a few other things that you can make easily, and that'll fill that hungry gap in the winter or anytime you need

Pippa speaks to Claire Thomson, an attorney in private practice about what to consider when dealing with the custody of pets during divorce. 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

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Pippa speaks to Colette Maclennan who is the owner and head chef of The General Store about her new cookbook called Dressed and Seasoned. 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

Pippa speaks to music director and conductor Jeremy Silver and cast member Mkhanyiseli Dyantyi about Opera UCT’s new production of the comic operetta, De Fledermaus. 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

What’s going on in farm country?China, which normally buys half of America’s soybean crop, hasn’t bought a bean. Corn prices are dragging below the cost of production. Wheat and hogs? Also in the tank.Across the Midwest, people are whispering—and in some cases shouting—that we might be headed for another farm crisis, the likes of which Iowa last saw in the 1980s.To get perspective, I turned to Sarah Vogel. She’s an attorney, advocate, and author of The Farmer’s Lawyer, the memoir that chronicles the

Once upon a time, liquor was crafted and sold by figures like Jim Beam and Jack Daniels. Today, it's more about personalities like The Rock and Ryan Reynolds. Yes, it seems like every celebrity you've heard of is promoting their own brand of alcohol. #celebrity #alcohol #liquorbrands #TheRock #RyanReynolds See show notes: https://inlet.fm/weird-history-food/episodes/690105914f06bb61bd2c66ec Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Today’s episode covers tetra pack wine, Garnacha grapes, Greek grape varieties, plus more!  Bought to you by, terregen.com.au Follow us on Instagram. @viti_daily_podcast and use the hashtag #vitidaily to share your story. Viti Daily, powered by AI, curated by viticulture experts.

We compared a commercial donut company to a more local donut company.

This week Sam discusses Germany’s smallest vintage in 15 years, an initiative to recognise fortified-wine production as Intangible Cultural Heritage under UNESCO, a $99-million wine Ponzi scheme, PacifiCorp to pay Oregon wineries $125 million and, finally, a new Sonoma entry on the list of wineries with Regenerative Organic Certification.You can read the transcript of this newscast (with linked news sources) at

USA’s “Everything On The Menu with Braun Strowman” follows the WWE legend as he brings his superhuman appetite to America's most delicious destinations, from the ultimate greasy-spoon favorites to the Michelin-starred temples of gastronomy and everything in-between. Braun doesn't just eat... he obliterates every dish in his path, bonds with the culinary warriors behind the counter, and picks his favorite from each city's most iconic flavors. The eight-city tour includes Fort Worth, Washington D.C.,

I can see your podcast notes for Episode 7! It looks like you're documenting a "Fast Food in Moderation" approach with some interesting meal choices. Here's what I'm reading: **Episode 7: Fast Food in Moderation Podcast** **Day 1:** - **Breakfast:** Kodiak Chocolate Chip Protein Pancakes and Egg Scramble (70-80g protein) - **Lunch:** Dave's Double (no mayo, no cheese, no ketchup) - noted as "Really Good" - **Dinner:** Leftover Marketside Pizza and Chicken Drumsticks with peas on the side -

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Send us a text Season 4, Episode 1: Easy Sweet Bean Crockpot Vegetarian Chili and Grandma Inspired Potato Bottom Biscuits. This is a dump and run recipe! Great for busy weeknights or weekends. It's vegetarian, but meat could easily be added. It's high protein meatless meal that works great for those craving a hearty chili with a sweet and savory twist! Pair it up with another easy recipe inspired by my grandma, Potato Bottom Biscuits. So easy, so tasty, so fitting in the fall food meal vibes....

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On author Blanche D’Alpuget’s menu: Anzac biscuits on Sydney Harbour, satay kontol in Indonesia, and roast lamb at Buckingham Palace If you liked this - make sure you catch the full episode, out tomorrow! (and tell your friends to listen too!) Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with

This week on Five Rules for the Good Life, I sit down with San Diego chef Tara Monsod to talk about one of our shared favorite topics: how to travel the world with food as the focus. Fresh off a trip to Japan and the Philippines, Tara shares her Five Rules for How to Travel & Eat Like a Chef on Vacation, covering everything from researching spots that locals love, to trusting a side-street ramen line, to balancing Michelin meals with late-night street carts. Whether you’re a chef planning your first

Send us a text The Haunted Hobnob: Prue Leith's Spooky Treat! 👻🍪 Happy Halloween, bakers! This week, Chris is in the lab putting a seasonal, brown-and-orange spin on The Great British Bake Off icon: Prue Leith's Chocolate Caramel Hobnobs! Forget your flimsy wafer cookies; these are crunchy, caramel-filled masterpieces perfect for your adult trick-or-treating party (or just hiding in the pantry). We’re not just baking, we’re learning! Biscuit Breakdown: We explore the surprisingly long and

Send John and Dolores a text or voicemail at 405-458-5513In this episode of the Okie Smoking Podcast, John reflects on the importance of patience in barbecue cooking. He shares personal anecdotes about the challenges of cooking brisket, particularly the infamous stall, and emphasizes that rushing the process can lead to disappointing results. John discusses various cooking techniques, the unpredictability of cooking times, and how each piece of meat is unique. Ultimately, he concludes that patience