Food Scene New Orleans Dining in New Orleans is a sensory journey powered by tradition and reinvention, where Gulf breezes perfume the air and local chefs work their spell on storied flavors. Lately, the city’s culinary stage has been positively buzzing with new energy. Take Junebug, for example—a downtown late-night hideaway where Chef Shannon Bingham riffs on French and Creole plates. Under the watchful gaze of jazz legends on the walls, you might find yourself torn between soul-soothing oxtail,

Food Scene Chicago Chicago’s culinary scene is a living mosaic—constantly shifting, fiercely creative, and always ready to serve food lovers something unforgettable. This year, the Windy City’s appetite for innovation shows no signs of slowing. From the steamy ramen dens of Logan Square to glitzy cocktail bars and boundary-pushing tasting rooms, Chicago in 2025 delights with an electric mix of new flavors, chefly vision, and hometown pride.Take Monster Ramen in Logan Square, where chef Katie Dong

Food Scene Portland Portland cooks up its reputation daily, fueled by forests, fields, and a restless creative spirit that’s as bright as a neon “Open” sign. As listeners hungry for what’s next in the city’s ambitious restaurant scene, let me paint you a picture: 2025 is a sizzle reel of bold flavors, passionate chefs, and concepts you won’t find anywhere else.Downtown, the anticipation is palpable for the James Beard Public Market’s fall grand opening. This sprawling market promises to echo the

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If you're looking to treat yourself or surprise a loved one with a delightful sweet gift, the Baklava Assortment Gift Box is a fantastic choice! This box is filled with a delectable assortment of baklava, each piece wrapped in layers of flaky phyllo dough and sweet honey, creating a perfect balance of nuttiness and sweetness in every bite. Whether you're a baklava connoisseur or trying it for the first time, this assortment box is sure to satisfy your cravings and bring a smile to your face. Get

The combination of rose and pistachio is a classic flavor combination that appears in a myriad of desserts all around Europe. From Mahalebi in Cypress, Rožata in Croatia, and panna cotta alla rosa in Italy. Chef Rebecca Peizer from The Culinary Institute of America was inspired to deconstruct this dessert and make her own updated version using products from all over Europe, such as Croatian Rose Hip Jam and Italian Pistachio cream (Pistacchio Verde di Bronte PDO). This milk pudding with rose is

Food Scene Charleston Charleston’s dining scene is sizzling hotter than a cast-iron skillet at Sunday brunch, and this year’s appetite for innovation proves the city is more than just a bastion of shrimp and grits—though that iconic dish is still the soul of Lowcountry fare, best sampled at Husk, where Chef Sean Brock spins homegrown ingredients into pure Southern poetry. Across the city, “new” takes center stage with bold concepts and inventive chefs headlining a food renaissance in the Holy

Food Scene Miami Miami’s culinary renaissance is in full swing, electrified by a string of bold new restaurant openings and an appetite for risk and reinvention. Neighborhoods from Wynwood to North Beach are flexing their gastronomic muscles, seemingly embodying Miami’s signature swagger with every dish and design detail. The anticipation this fall centers on game-changing debuts — Ezio’s Steakhouse, the Italian-inspired concept from Roberta’s co-founders, promises 90-day dry-aged rib steak and

In this podcast, we dive into what is the burger menu and why this minimalist icon has become a must-have in modern web and mobile design. Website: https://whataburgerrestaurantmenu.com/

Where would you find the most authentic Chicken Kiev? Probably Ukraine. The definitive Peking Duck? Certainly Beijing. The perfect Swedish Meatballs? Obviously Sweden. Or maybe Ikea. And where would you go to find the ultimate Greek yogurt? That’s not so easy a question to answer.

Ready, lift, take-off! Arm & Hammer is once again taking creativity, arts, and science to new heights this week for its second annual Rocket Day, inspiring students all across the country to get involved in STEAM (science, technology, engineering, arts, and mathematics). Rocket Day was celebrated in more than 18,000 classrooms across the country, including this one in Queens, NY at P.S. 127 where scientist, aerospace engineer, TV host, and best-selling author Emily Calandrelli, known as “The

No episódio de hoje, Flávio Trombino apresenta uma receita de recheio para massas a base de manjericão e tomates. Confira!See omnystudio.com/listener for privacy information.

ROMA (ITALPRESS) - Un frullato idratante ed energizzante a base di uva. Lo prepara Angelica Amodei nella nuova puntata di Sorsi di Benessere.sat/azn

Quella appena passata è stata un’altra annata ricca di soddisfazioni per Berlucchi e per la Franciacorta: nel corso della 11° edizione della Champagne & Sparkling Wine World Championships di Tom Stevenson, Berlucchi Franciacorta ha conquistato nuovi e prestigiosi riconoscimenti: World Champion Brut Nature e Best Franciacorta per il Berlucchi ‘61 NATURE 2016 Magnum. Negli ultimi mesi Berlucchi ha mostrato cosa significa produrre grandi vini iconici senza perdere di vista la “sostenibilità”,

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Food Scene New York City Beneath the kaleidoscopic glow of Manhattan's skyline, New York City's culinary scene in 2025 sparkles with innovation, diversity, and delicious drama. A parade of new spots has seized listeners’ palates and imaginations. Smithereens, tucked into the East Village, exists in a swirl of browned butter and New England-style nostalgia, where chef Nicholas Tamburo and Nikita Malhotra reimagine lobster rolls by brushing potato buns with lobster shell-infused butter and tossing

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Send us a text In this full cook-along, Chef Riq, The Blind Chef, guides you step by step through the process of making Béchamel—the velvety white sauce that forms the foundation of countless dishes. Using tactile cues, sensory cooking tips, and dairy-free options, you’ll learn how to create a sauce that’s smooth, rich, and versatile. Discover how to adjust the thickness, layer in flavor with nutmeg or pepper, and transform this mother sauce into classics like macaroni and cheese, lasagna, or...