On today's episode, we're joined by our special guest, Kyle Sadler of Bad Dog BBQ, for the most INSANE turn-in story we've ever heard!

If you want to roll out the red carpet for dessert . . . you should probably make something with less frosting. Noah and Louisa talk about a classic cake, and Noah discovers that he is, in fact, an easy mark.Join our Patreon! Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the

ZESTY! The Borrachos discover a new hop grown in Yakima Valley, Washington State! Join them as they learn about the Zumo Hop and add 2 more hazies to the Banger Board! Shoutout to @Chris Campbell for sending us the show beer!Sipping beers from @Monkish, @Tree House, @Ill WillBeer reviews for @Burial, @Noble SavageLIFE'S TOO SHORT TO DRINK BAD BEER! 🍻Visit our Link Tree to access all our content!🔗 linktr.ee/3borrachosshowBeer Show, Beer Review, Craft Beer

Sheila Dillon and this year’s head judge of the BBC Food and Farming Awards, Hugh Fearnley-Whittingstall, hit the road to meet the finalists in the Best Food Producer category. From sourdough pioneers Aidan Monks and Catherine Connor at Lovingly Artisan in Kendal, and regenerative grower Calixta Killander at Flourish Produce in Cambridgeshire, to cheese champions Andy and Kathy Swinscoe at The Courtyard Dairy in North Yorkshire — they explore how these exceptional producers might hold clues to a

Das Traunsteiner Zwickl 0,0 der Privatbrauerei Schnitzelbaumer aus Traunstein ist ein alkoholfreies Bier, gebraut aus Wasser, Gerstenmalz, Hopfen und Hefe. Es präsentiert sich klar und goldgelb.https://mashtun.de/bvf140-schnitzlbaumer-traunsteiner-zwickl-alkoholfrei/Unsere Webseite: mashtun.deAlkoholmissbrauch ist gesundheitsgefährdend. Genießen nur in Maßen.

Czy biznes może być "służbą dla ludzkości"? Dla rodziny Fernando, właścicieli marki Dilmah, to nie slogan marketingowy, ale fundament, na którym opierają wszystkie swoje działania. W tym wyjątkowym odcinku "Zmacznego" mam zaszczyt gościć Dilhana i Amrita Fernando - syna i wnuka Merrilla J. Fernando, założyciela marki Dilmah. Zapraszam Was do wysłuchania rozmowy, z której bije miłość do herbaty, uprawiania jej w rytmie natury i tradycyjnego przetwarzania - miłość, która przechodzi

Dorie Greenspan is the author of 15 cookbooks—including her most recent, Dorie's Anytime Cakes. In the 65th episode of The Dinner Plan podcast, Dorie chats with host Maggie Hoffman about the memories that shaped this book, the dinners she makes most frequently at home, and the differences in her cooking routine when she's in Paris vs. Connecticut. Head to TheDinnerPlan.Substack.com to get Dorie's Fall Harvest cake recipe and a chance to win the book.___Thanks to today's sponsors:Guittard Chocolate:

D-Rock and JR bring in 2 bottles..a scary good and a scary bad. Tune in to see what was brought. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

El universo de la gastronomía en las ondas de Radio Intereconomía dirigido y presentado por Chema Ferrer. Productos agroalimentarios, vinos y licores, denominaciones de origen, restaurantes y sus cocineros, lo mejor del Comer y del Beber, se dan cita en este programa gastro-cultural en el que la literatura también tiene su espacio.

Recipe6 chicken thighs, skin and bone removed 1 tablespoon oil 175g chopped leeks 2 carrots, peeled and finely sliced 1 onion finely chopped 25g butter 2 tablespoons oil 100ml white wine or dry cider 350ml chicken stock 75ml double cream 2 teaspoons Dijon mustard 2 stalks soup celery shredded Handful chopped parsley Heat the oil in a large frying pan until smoking hot. Season the chicken with salt and cook for 2 minutes on each side. Remove from pan and set aside. Add the butter to the pan

It's This Week in Bourbon for October 24th 2025. Sazerac is investing more than $38 million to expand its bottling and production, 2025 Craft Spirits Data Project results are in, and it’s not surprising, and Jack Daniel's Single Barrel Special Release Tanyard Hill Rye.Show Notes:Jefferson’s Bourbon launches "Tradition in the Breaking" campaign with actor Taylor Kitsch to highlight its unconventional approach Sazerac is investing over $38 million to expand its bottling and production capacity in

Jak se dá v praxi začít jíst intuitivně? Jak poznáme, že jíme podle svých potřeb a ne podle chutí? Jakých chyb se vyvarovat? Jak se naučit vnímat pocit hladu a sytosti? Můžou jíst intuitivně i lidé s cukrovkou nebo jinými omezeními? Tereza Bebarová se ptá nutriční terapeutky Andrey Jakešové.Všechno z tématu Jídlo a gastronomie můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

This week, we’re breaking bread in every sense of the phrase. First, beloved actor Tony Shalhoub joins us to talk about his new CNN series, Breaking Bread, where he travels the world to explore the meaning of bread and how it connects us across cultures and tables. Growing up in a large Lebanese American family in Wisconsin, Tony shares memories of food as a bridge between worlds, from kibbeh and hummus to bratwurst and grilled cheese. Then, we meet Maureen Abood, author of Lebanese Baking, who

Pilsner Urquell is one of the most famous beers in the world and many would argue it’s the original golden lager as, after all, “Pilsner Urquell” means Original Pilsner. But what is its origin story, how is it brewed and how has Pilsner Urquell the beer evolved (if at all) from its invention in 1842 in the town of Plzen, Czech Republic? On this episode of the “All About Beer” podcast, we talk to Brewmaster Emeritus and Plzen native Václav Berka about the history of golden lager from the

Sauvignon Blanc baby! Five sauvignon blancs to be precise! Guessing the region this time. Or rather, failing to guess the region. But hey, a bad day guessing regions is still a good day of drinking Sauvignon Blancs! What a treat!

On this weeks podcast we have longtime supplier and hospitality veteran Jenice Yu of EatFish.ca Jenice comes from a very strong food and supply chain background, she has been part of it most of her life. Her family, seafood wholesalers themselves, set the stage for Jenice's life long passion for fresh and delicious seafood. We chat about her experiences, her working for Bruno Marti and becoming an extremely successful entrepreneur herself. I hope you enjoy our chat. Send us your feedback

The guys bring da funk to City Winery Nashville for twist on the Moscow Mule that's more reminiscent of the American south.TENNESSEE MULE RECIPE:2oz/60ml NELSON'S GREEN BRIERGINGER BEERLIMEFill a highball glass with cubed ice. Pour Jack Daniel's over ice. Top up with ginger beer. Garnish with lime wedge.Hosted by City Winery Nashville Hosted on Acast. See acast.com/privacy for more information.

The Trader Joe’s Platinum Reserve Napa Valley Blanc De Blancs is a $14.99 Trader Joe’s exclusive. It was produced and bottled by Rack and Riddle of Healdsburg, California. The Story Rack and Riddle is a large custom Sparkling wine producer serving California. They produce both the Traditional Method (think Champagne) and the Charmat Method (Prosecco)....

Chef and multisensory mastermind Jozef Youssefjoins Jaymee to talk about transforming food into emotion through his immersive dining studio, Kitchen Theory. He shares how science, storytelling, and a little curiosity turned him into one of the most innovative voices in modern gastronomy.Then Jozef takes us behind the scenes ofHarry Potter: Wizards of Baking Season Two, where he returns as a judge alongside Carla Hall and the Phelps twins. He dishes on the magic of filming inside the Great Hall, what

We’re serving up an extra frightful hour of Milk Street Radio! Folklorist Lesley Bannatyne reveals the mischievous origins of the jack-o’-lantern, and Oaxacan tour guide Gabriel Sánchez shares memories from Day of the Dead celebrations. Candy historian Susan Benjamin recounts candy’s surprising history in America — and the ghostly encounters in her candy shop — and we uncover a modern recipe for the Witches’ Brew from Macbeth. And, to further satisfy our sweet teeth, Stella Parks hops on