Send us a text This week on Barbecue Radio Network, host Freddie Bell welcomes Kenyatta Robinson, founder of Backyard Smokemaster BBQ, for a soulful conversation about turning everyday backyard cooks into confident pitmasters. Kenyatta shares his humble beginnings—sparked by friendly rib rivalry with his father-in-law—and how a Weber Smoky Mountain and a few YouTube videos launched his barbecue obsession. From early misfires to coaching others, Kenyatta emphasizes simplicity, grace, and learn...

Welcome in, thirsty people to the Craft Beer Republic! Greg’s voice is finally back, just in time to admit he drank a beer from the naughty list. Flex is adulting with vinegar and has some tips, and Greg is trying not to get punched over his beer choices. We’ve also got hot wing standards, old-school shot regrets, and a case of the missing beers. And is craft beer just not fun anymore? Let’s see if we can fix it.Beer ReviewsGregis drinkingInhumefrom Ghost Town Brewing — clean, crisp, and spooky good

Food Scene New York City From Shimmering Skylines to Sizzling Plates: New York City’s Culinary Scene Dazzles in 2025Listeners, the energy pulsing through New York City’s kitchens in 2025 could electrify the grid. Everywhere you look, chefs are defying expectations, blending old-world tradition with wild innovation, and always, the city’s restless appetite for what’s next. You can practically taste the ambition in the air—or at least in the aroma from a newly blistered sourdough or the sizzle of

Welcome to Buzzed with Brian! The People’s Pint is back! This episode Brian is ready to serve up a brew he helped make to you all! Remember, beer is better when we share it. This was the second year Brian has been growing his own cascade hops in his backyard. The hops were sure loving the new trellis and all the sunshine. The recent harvest was fantastic! Naturally, these freshly picked hops found there way into a base pale ale wort. Crack open a beer of your own and join Brian as he di...

Although many modern bartenders find the Ramos Gin Fizz to be a nuisance at best. and more work than it is worth at worst. But that famous drink, invented by Charles Ramos, continues to fascinate us. John Shelton Reed, storyteller, author, and historian of the south, tells the tale of the Ramos Gin Fizz in his new book by that name. John Shelton ReedWant to know more? Listen. It’s on Tip of the Tongue. The list of writings by John Shelton Reed

Adam, Joanna, and Zach discuss influential whiskies, hunting for sought-for bottles, and other drinks adventures. Then, Adam and Joanna are joined by Kate Shapira Latts, co-president of Heaven Hill Brands, to discuss why so much of the fear-mongering around the future of bourbon is misguided. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com

Welcome to Novella Hats — Where Style Meets Timeless Headwear.We are more than just a retailer — we are passionate curators of classic and contemporary headwear. Our mission is to bring quality, comfort, and character to your wardrobe through a wide selection of stylish hats and fashion accessories. From cozy beanies and elegant berets, to rugged cowboy hats, classic fedoras, trendy trilby hats, and summer-perfect bucket hats, our diverse collection celebrates global headwear culture. For those

Did the New York Times just cross the line with its brutal review of an LA dining icon? 🍽️ This week on The LA Food Podcast, we unpack Tejal Rao’s headline-grabbing critique of Wolfgang Puck’s Spago, the Beverly Hills institution she labeled merely “Satisfactory.” On our segment Chef’s Kiss / Big Miss, we debate: was this fair criticism, coastal bias, or just plain nonsense?Plus, we’re diving into:🍔 Bold new California legislation that could transform how restaurants operate💸 Our insider tips for

In Episode 17, hosts Samuel Boulton and Arline Lyons sit down to talk all things IWC Sake 2025. 🍶We take a deep dive into this year’s results, sharing our thoughts on the standout winners and trends shaping the sake scene. Arline gives us a rare peek behind the curtain at how the International Wine Challenge (IWC) sake judging process really works, from the tasting tables to the final decisions.Expect expert insights, honest opinions, and plenty of sake enthusiasm in this behind-the-scenes look at

We try and rate some of the best meals from our childhood!If you’re ever injured in an accident, you can check out Morgan & Morgan. You can start your claim in just a click without having to leave your couch. To start your claim, visit: https://www.forthepeople.com/ReactCAST Learn more about your ad choices. Visit megaphone.fm/adchoices

Our Guest Is Elsy Dinvil.She Joins Us From Portland Oregon…Where She’s Currently The Owner Of Creole Me Up… The First Haitian Food Processing Company In Portland. Creole Me Up Offers Authentic Haitian Culinary Products. We Talk About:✅ How The Kindness Of A Fellow Chef Helped Launch Her Business…✅ Exploring the Human Aspect of Homelessness & The Psychological Angle Missing From The Act Of Rebuilding Lives…✅ Plus, The Importance Of Embracing The Present, Not The

As we've heard several times in previous episodes of Cask to Glass, China is one of the great untapped markets for Scotch whisky.With a populaton of 1.4 billion, China's the second most populous country in the world. And last year Scotland exported 30 million 70cl bottles to China at a value of £161 million, making it the 10th largest market for Scotch both in terms of volume and value. But when you consider that Scotland exported the equivalent of 1.7 billion bottles worth £5.4 billion in 2024,

*Correction: Uji City produced only 37.6 tons of tencha in 2024, not 70 tons. I confused this number with the area of actively farmed tea cultivation in Uji City which is 73.6 hectares (source: https://www.pref.kyoto.jp/nosan/documents/r6chachosa2.pdf)In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) delve into the intricate relationship between trust and the matcha industry. They explore how trust serves as the primary undercurrent of the industry, the complexities surrounding

Episode 182. In December of 2024 "Sake" received a special recognition from UNESCO - the United Nations Educational, Scientific and Cultural Organization. UNESCO is probably most famous for recognizing cultural heritage sites... like Mount Fuji or Himeji Castle.  But in the case of of sake made with koji, it was recognized officially as an "Intangible Cultural Heritage of Humanity". How cool is that? While this is not exactly hot-off-the-presses breaking news, we wanted to take a

Send us a text The crew goes back on the road to Louisville for Black Bourbon Run 6 and they brought the mics with them. Joined by the architect of BBR himself, Paul aka Black Bourbon Maverick, this episode dives into the growth of the BBR experience, the strategy behind curating distillery visits and barrel picks, and the importance of building a whiskey community rooted in intention, inclusion, and vibes. From the evolution of event planning and merch drops to legendary moments like t...

Following the episode two weeks ago regarding using Gruit inspired ingredients to make a braggot without hops, Jeff talks Chris through options for making a braggot which is either gluten-reduced or completely gluten-free, the process for going about both and some adjuncts and ingredients used in either process. The Mead House Podcast is sponsored by Bacchus … Continue reading "Episode 296 – Gluten-Free Braggots"

Beans. They come in so many varieties, and they are absolutely delicious. One local farmer grows many varieties of beans: the kind that you pod and all, like green beans; the kind you have to soak overnight, like pinto beans, and another surprising variety!

Ancestral food is not just all livers and bone broth! You not only can find amazing treats and desserts in the ancestral food world, but this is where delicious, comforting goodness was invented. The modern and industrial versions of sweet treats are like looking through a glass Pyrex pan darkly, and when you are introduced to the ancestral food world and the amazing ingredients we have available to us here you can in fact meet the richness and goodness of delicious treats face to face.In this

Kicking off season 2 with our new hosts James, Jeff, and Jessica. We are talking horror movies, halloween candy, and why are 7-11 chips so much better than they should be?Make sure you subscribe to hear more hot takes and cold meals on Monday Night Meat and Potatoes.

Yvonne Yu is operations manager for Taiwan Village and Jymmanuel, two Melbourne restaurant brands that are foregrounding Taiwanese culinary culture. She works with founder Jay Yi-Ming Huang to make Taiwanese a go-to cuisine in Australia. As Yvonne explains, there are challenges in satisfying Taiwanese customers and the broader multicultural market, and it takes a finely tuned sense of mission and purpose to separate useful feedback from unhelpful