It's a little bottle of orange vermouth, Cinzano Orancio from the 1990s. So of course I had to talk about the thing everyone needs to know about vermouth, as well as talking about the history of the Cinzano brand.I only touch the surface of the history of vermouth, here's an amazingly comprehensive article all about that.Check out ⁠⁠⁠⁠⁠⁠⁠this episode on

Or at least 2 thousand dollars worth of being in. An open episode about some things that have been going on. I did a silly Patreon episode the other day and probably should have put this one behind a paywall instead but oh well. Thanks for hanging out. If you're around Springfield, MA, grab tickets to Roar Comedy Club at the MGM Casino for this Friday (10/24) where Danny will be co-headlining with Erin MaguirePatreon.com/DannyKillea for more

Just in time for spooky season we explore a treat of a fine spirit with a tricky past. Absinthe: what it is, how it behaves in the glass, the deal on wormwood, a brief history, and some thujone theory. Please absinthe responsibly, and apologies for the historical nugget on dog flatulence. Resources from this episode: Books: Absinthe: History in a Bottle, Conrad, B. (1988) The Drunken Botanist: The plants that create the world's great drinks. Stewart, A. (2013) The Greater Journey: Americans in

This week we welcome back Noel to his usual chair after eating his way round Tonga. We catch up on all the news and events and have a chat about how to progress your BBQ skills from pits to meats to jumping into competition - get this one in your ears! Thanks to our show partners Moo Moo Smokehouse & Grill Jack Daniels NZ Iheart RadioSee omnystudio.com/listener for privacy information.

Dave is joined in studio by chef, author, and TV host Diane Kochilas (My Greek Table on PBS) to talk about her new book, “Food Stories, Love, Athens: A Cookbook,” and to dismantle a bunch of lazy assumptions about Greek cooking.They get into the real Athens food scene right now: young chefs, post-crisis reinvention, and why the city doesn’t cook like some stuck-in-time postcard. Diane explains how Athens food culture evolved from 1970s “bourgeois cuisine” and French-influenced bechamel to the

Dudes Behind the Foods is sponsored by BetterHelp!Go to https://www.BetterHelp.com/FOODS today for 10% OFF your first month! Start your FREE online visit and go to https://www.Hims.com/DUDES today! Follow Tim on IG: @timchantarangsu Follow David on IG: @davidsocomedy Follow Robyn on IG: @robynlynncouch Check out Goodie Brand at https://www.GoodieBrand.com Check out Tim’s Patreon for exclusive content at https://www.patreon.com/timchantarangsu If you want to support the show, and get

Kiki Couchman is the cofounder of Sourmilk, a well-positioned yogurt company with more hustle than the average start-up. We found Sourmilk on social media and was impressed even before we tried the creamy and probiotic-rich yogurt. It’s good stuff, as is Kiki’s story about how she quit her finance job to start a yogurt company with her best friend—a refrain often repeated in Sourmilk’s savvy marketing. What’s it like bootstrapping in the highly competitive perishable consumer packaged goods world

We’re going gluten-free this week and talking about how to make the best gluten-free bread — because we believe everyone deserves great bread. Aran Goyoaga, author of the stunning new book The Art of Gluten-Free Bread, joins us to talk about her approach to gluten-free bread baking, including some of her favorite flours and tips and tricks. We break down the dizzying world of gluten-free flours, our tips for making gluten-free sourdough, and the differences between gluten-full and glut...

Food Scene Los Angeles Los Angeles is having a culinary renaissance that’ll make even the most jaded foodies perk up—and listeners, I’m here to deliver a fresh slice of the latest delicious happenings across the city. At the heart of this LA dining revival is innovation, a flair for global fusion, and an unshakable respect for seasonality. Now, let’s sink our teeth into what’s sizzling.This October, iconic names and bold newcomers share the spotlight. Genghis Cohen, a beloved Chinese-American

Send us a text In this episode, I dive into why I don't use or recommend the Fellow Stag XL dripper, despite Fellow making some truly impressive coffee products. I walk through my hands-on experience with this $70 stainless steel brewer (or $100 with the carafe bundle), explaining the specific reasons it sits unused in my collection. I discuss the quality construction, the heat retention benefits, but also the significant drawbacks including the metallic taste I've noticed, the massive and ex...

At the Kentucky Bourbon Festival in Bardstown, we chat with Zach and Zeb Hargis and master distiller Jacob Call to talk about the revival of Silk Velvet Whiskey. They share how the Hargis family brought Jacob on board, what inspired the return of this historic brand, what people can expect from the new Silk Velvet pours, and what’s next for the team

It’s the spooky season special — and the Whisk Takerz kitchen is officially haunted by leftovers. Laura and Janelle dig into every infused treat they’ve made so far (because wasting edibles is a sin) while serving up real-life ghost stories that’ll give you chills and giggles in equal measure. Between bites and bumps in the night, they drop a Halloween-themed weed fun fact you’ll definitely want to share at your next smoke sesh. So grab your snacks, spark one up, and join the girls as they st...

Sheila reviews BakeGBT top ten baking tips. Some right on, some way off. In the end, there are no AI hacks for gaining the best knowledge through the experience of baking bread! That's why we are better off just baking! ChatBakeGPT To subscribe to this podcast, please go here.   For more information about House of Bread,please visit www.houseofbread.com.  To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/  To take an on line class, please

We couldn't think of a better way to close out spooky season than some wine-inspired ghost stories. Julie gathered a few short stories of haunted wineries and tasting rooms, with opinionated ghosts that love a little wine in their glass. Allie tells the tale of one of the oldest wineries in California with its haunted tunnels and houses. The winery is famous for its very active ghosts. Get your go-to Fall beverage ready and join us. Cheers! Support the show CONNECT WITH US: ...

Ric Gruber, CEO of Billy Bricks Pizza, shares how he scaled Chicago's first wood-fired brand into a multi-unit operation with restaurants, mobile pizza trucks, and Moo Joe's Ice Cream. He broke down how they: • Built repeatable systems for growth and accountability • Use weekly manager rundowns to drive clarity • Track key restaurant metrics like labor, food cost, and guest feedback • Improved their speed to lead for catering and events • Rolled out tech like Square and MarginEdge the s...

EP 92 | Weather and NanocelluloseIn this conversation, Myfanwy and Emily discuss the recent extreme weather events affecting farmers, emphasizing the importance of emergency preparedness. They delve into Zespri's legal victory regarding kiwifruit cultivation in China, highlighting the implications for New Zealand's agricultural sector. The discussion shifts to the Alliance Group's strategic partnership with Dawn Meats, aimed at revitalizing the company amidst financial challenges. Finally, they

Unnecessarily crammed with junk, this year's spooky six-pack is an adjunct party that no one ever wanted to be invited to, as we're on to our ninth iteration of the infamous Torture Test. We both try to outdo one another by attacking our flavor weaknesses - or just finding straight-up old catastrophes of beers that were probably never good in the first place. The goal is to avoid the Cuvée of Doom, but we can't avoid descriptors like "rancid piña colada," "wet basement cardboard," dirty old

Today we're going to be talking about Italian comfort foods, easy meals that you can make when you need something comforting. So, let's talk about Italian comfort food.Of course, there’s pizza and pasta. What could be more comforting? Let's talk about some deas for a quick, easy Italian dish or a comfort food on a cozy full evening, or even on a summer's day, or if you want some good snacks.

Dr. Mark Krstic is the Managing Director of the Australian Wine Research Institute (AWRI). With more than 28 years of experience in grape and wine research and development, he is also a Professor at Macquarie University, a published author, and a respected leader across numerous boards, committees, and industry programs. His breadth of expertise positions him as one of the most influential figures in the advancement of Australian wine. ⁠https://www.awri.com.au⁠ SUBSCRIBE TO OUR NEWSLETTER

Barreling into November—this podcast needs a drink! At the top of the latest episode we rip a generous glug of State Line Distillery's new Coffee Liqueur with coffee from Madison, Wisconsin's Kin-Kin Coffee. The reaction? "Oh." "Oh?" "Ohh." The unique flavor sensations don't end there—hosts Jordan Michelman and Zachary Carlsen Ceado Hoop Brew a special offering from Deadstock Coffee and Portland, Oregon's renowned Haitian restaurant Kann. To round things out, the hosts taste Partners Coffee's