Each week, Paul Foster & Simon Alexander catch up for coffee. This week: La Trompette, Paul on QVC, Aktar Islam’s Biryani, Knife’s Edge - Chasing Michelin Stars, Paul Welburn’s new book, sugar content in puddings and chewing the industry fatLearn more about your ad choices. Visit megaphone.fm/adchoices

Tentokrát budeme vařit podle prababičky Vladimíry Jakouběové, od které pochází recept na slíváky.Všechno z tématu Jídlo a gastronomie můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

Les Hatter, over 35 years of restaurant experience, from the dishroom to the boardroom. Full service to Fast casual and everything in between. Currently Operating Partner for the Franchise of Five Guys in Central Florida. However, my love of everything restaurant-related has brought me extensive knowledge. I intend to grow our "flaseasonings" but we all have to start somewhere! Join us for a live tasting event featuring the delightful flavors of Florida Chicken Seasoning! Experience the perfect

I ftuar nëpërmjet një lidhje telefonike për “Live From Tirana”, ka qenë eksperti i sigurisë Faik Basha. Ai ka diskutuar mbi ngjarjen e ndodhur së fundmi, lidhur me krimin e dyfishtë të regjistruar në zonën e Manzës, në Durrës, jashtë një lokali. Si po qarkullojnë kaq shumë armë në vendin tonë sot dhe si i sigurojnë njerëzit ato?

E ftuar nëpërmjet një lidhje telefonike për “Live From Tirana” ka qenë sociologia Eva Sinanaj. Ajo ka diskutuar mbi ngjarjen e ndodhur së fundmi, lidhur me krimin e dyfishtë të regjistruar në zonën e Manzës, në Durrës, jashtë një lokali. Çfarë po ndodh sot me shoqërinë sipas sociologes?

Ce matin, vous êtes dans le brouillard. Pourtant, vous êtes resté raisonnable hier soir : contrairement à votre collègue qui a sifflé plusieurs pintes sans faiblir, vous n’en avez bu qu’une seule. Et ce tandis que la vôtre vous a littéralement gonflé. Au bout de quelques gorgées, vous étiez à deux doigts de déboutonner votre pantalon en toute discrétion. D’habitude, cela ne vous remue pas autant, mais cette fois, vous avez passé une nuit plutôt agitée. Votre acolyte, non. Alors même que vous avez bu

On the latest episode of “Dishing with Stephanie’s Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura’s new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura’s design expertise shines brightly. Laura’s background as a cover

Send us a text Allagash Tripel and Allagash Lager both won Gold Medals in their respective categories at the Great American Beer Festival 2025. Because of those wins, our brewery also secured "Brewery of the Year" accolades in our size category. All of which is to say "WOooooooOOoooo!" So, to celebrate and talk a little more about both of those beers, Brett is joined on the podcast by Jason Perkins, Allagash Brewmaster, and Ryah Lempert, our Social Media and Content Intern. It's a fun c...

🥂 Episode 120: Silvaner – Quiet Elegance in a Glass Ready to discover a white grape that’s subtle, soulful, and seriously underrated? In this episode, we’re diving into the world of Silvaner—a grape that lets terroir take center stage and rewards tasters who slow down and listen. Here’s what you’ll learn in today’s episode: - The fascinating (and surprising) origins of Silvaner, traced through DNA - How it expresses place more than power—wet stone, pear, and a whisper of herbs - Why

🍇 Episode 119: Future of a Wine Shop – Part 2 In this follow-up to Episode 99, we return to the world of AI-powered wine shops — but this time, we go deeper into the experience. What happens when wine retail is reimagined as a journey, not just a transaction? What if your next bottle wasn’t picked off a shelf… but introduced to you by a system that knows your taste, your mood, and your curiosity? In this episode, we walk through the future wine shop, room by room — from playful beginner

🍷 Episode 118: Dolcetto – Piemonte’s People-Pleaser In this episode, we're heading to the rolling hills of northwestern Italy to get to know a grape that's a staple on local tables—but still a bit of a hidden gem elsewhere. We're talking about Dolcetto: easy to love, fun to drink, and full of character despite its name suggesting sweetness. Here’s what you’ll learn: - Why Dolcetto usually isn’t sweet (even though its name means “little sweet one”) - How it stacks up against Piemonte

This is a Vintage Selection from 2005The Conversation with ChrisThe Restaurant Guys talk with Chris Cree, Master of Wine, about the challenges of being among the first to earn that degree and the only person in NJ. Chris talks about running his wine shop and how he educates and encourages the public to dive into the world of wine.The Conversation with JohnThe Restaurant Guys speak with chef, wine director, professor and friend John Fischer. Given his many positions including teacher, he is

In this episode, Italian food expert Laura Tobin dishes on what’s truly Italian—and what’s been lost in translation. From pasta myths to the pitfalls of viral recipes, she shares hilarious stories, thoughtful insights, and the key principles that define authentic Italian cuisine. Whether you’re a curious cook or just love a good food debate, this one’s packed with flavor. ******************************** DISCLAIMER: This audio and description may contain affiliate links, which means that if y...

Dave interviews Stephen Starr, restaurateur extraordinaire and head of the STARR restaurant group. They talk about Stephen's special skill sets, from his capacity for taking big swings to discovering and fostering great talent. The duo also talks about the pros and cons of operating big and small restaurants, common mistakes that people make financially when opening restaurants, and what it is like to be the Yankees of food. Dave finishes with an Ask Dave about Japanese restaurants.Learn more

We’re kicking off a special miniseries today called She’s My Apple Pie, presented in partnership with Yes! Apples, where host Jessie Sheehan hangs out with some of the sweetest bakers around to talk signature bakes, fall baking, and seasonal treats. In this episode, Jessie is joined by Melissa Elsen, founder of Four & Twenty Blackbirds, the beloved Brooklyn pie shop known for its flavor-packed creations and impeccable crusts. She’s also the co-author of “The Four & Twenty Blackbirds Pie

🍷 Episode 117: Grenache Gris – Pink, Salty, and Full of Surprises Grenache Gris may not be the first grape you think of, but this soft-spoken stunner has a lot to say once it hits the glass. In this episode, we’re exploring a gray grape with a rosy hue, a coastal vibe, and a flavor profile that just might sweep you off your feet. Here’s what you’ll learn: - Why Grenache Gris is the lesser-known sibling in the Grenache family and how it got its beautiful blush color - What makes this ...

🍷 Episode 116: Counoise – The Blend’s Best-Kept Secret In today’s episode, we’re shining a warm spotlight on a grape that’s usually behind the scenes—but adds so much character to the wine in your glass. We're getting to know Counoise: a bright, spicy, red gem from the Rhône Valley with loads of charm and not nearly enough fame. In this episode, you'll learn: - Why Counoise is a standout in the Châteauneuf-du-Pape blend lineup - What makes it such a food-friendly wine, from roasted v...

🥂 Episode 115: L'Acadie Blanc – Ocean Breeze in a Glass In this episode, we're heading east to the cool, coastal vineyards of Nova Scotia to get to know a truly unique and underrated white grape: L’Acadie Blanc. Whether you’ve never heard of it or already love its zippy style, you're in for a delicious deep dive into what makes this grape so special. Here’s what you’ll learn: - Where L’Acadie Blanc comes from — and how a hybrid grape became Nova Scotia’s crown jewel - Why cool climat...

If there's one distillery that truly feels like a cornerstone of the bourbon world, it has to be Heaven Hill. From Evan Williams to Elijah Craig to Larceny, their portfolio is an absolute institution. And with their 90th anniversary upcoming, there's no better time to get a look at the past, present, and future of this bourbon powerhouse. We're sitting down with Conor O' Driscoll, the Master Distiller at Heaven Hill. He's taking us on a journey through the company's remarkable history, from its

Not all Corpse Revivers are created equal. No. 1 is dark, stirred, and elusive — a Cognac, apple brandy, and vermouth build codified in the Savoy but often overshadowed by its brighter sibling. Ben Hopkins of Brooklyn’s Pitts and Agi’s Counter joins Cocktail College to explore lineage, balance, and what it means to revive a drink with no citrus safety net.Listen on (or read below) to discover Ben's Corpse Reviver No. 1 recipe — and don't forget to leave us a review wherever you get your podcasts!Ben