Send us a text We travel to East Texas to a little town called Chandler Tx to talk to Val and Web, the owners of Doc Cellars. We hear how they got inspired to open up a winery and bring a community together! Doc Cellars

On today's episode Rosalind visits Aberargie Distillery in Perthshire. The launch of the new Aberargie Whisky next March will mark the return to production for the Morrison family, arguably one of Scotland's most famous whisky families. Whilst there, Rosalind was given a tour of the distillery by Head of Distilling, Graeme Mackeddie, who shared with her what sets the new whisky apart and his hopes for the future of the distillery.  Rosalind also met with Brian Morrison, owner and founder who

Today’s episode covers smoke taint lawsuit, biochar, leaf removal, plus more! Bought to you by, terregen.com.au Follow us on Instagram. @viti_daily_podcast and use the hashtag #vitidaily to share your story. Viti Daily, powered by AI, curated by viticulture experts.

Another GABF is in the books... Reports from the field say this year's Great American Beer Festival was a shell of what it once was. That's not surprising considering the overall craft landscape, but still a bummer. Seeing the beers and breweries that win, and what categories are popular is always fun. I learn about new breweries every year. Also, the West Coast IPA continues to make a comeback. There were 300 entries in the category with Hazy/Juicy edging it out for the top spot but just 1 m...

Internationally acclaimed chef Helen Goh brings knowledge, expertise, some out-of-the-baking-tray thinking and her wordly charm to this episode of Food Bytes. Armed with her beautiful new book 'Baking and the Meaning of Life' (Murdoch Books), Helen talks about the simplicity of her baking philosophy and how it relates to everyday life. She also shares some insider tips for the home baker from an adventurous ten layer cake to the humble scone. The Food Poll this week is a dentist's delight as we pit

The Freakshow Lodi Chardonnay 2021 is a wine I found at a local grocery store for $15. This wine is from Michael David Winery of Lodi, California. The Story Michael and David are brothers, and Phillips is the family name. They are fifth-generation grape growers. The family has farmed the land since the 1860s and...

In this episode of Kitchen Tales, Colline and Rhona sit down with Ruth, the founder of Priscilla’s Kitchen in East Garston. Ruth shares how she started her café with no formal qualifications, on the very day the banks collapsed — and somehow made it work.What began as a homemade catering business has become a warm, welcoming hub for the local community. Ruth talks about imposter syndrome, learning to cook from her mother-in-law, the power of word-of-mouth, and how connection has become the true

In this episode, Ankita continues to explore global curry traditions. Beyond Curries II traces the evolution of curry beyond the Indian subcontinent — from the celebrated British curry and the refined French interpretations, to the island-inspired curries of East Africa, and the rich, layered flavors found across West and Southern Africa, the Caribbean, and Fiji.Through each region, we examine how migration, trade, and colonial history have shaped local food cultures and created new expressions of

This is not the original episode I recorded first this week. But some events, and the creative urge led me to this one. Being the last week of Scotch-Tober, I am tasting so.e more Scotchs. Im also talking about mental health, customer conduct, and some recent movies that I've seen.If you like what I am doing here go to the podcast page and click the follow button and give it a rating. Follow on Facebook and Instagram where you can leave comments and reviews about the podcast. For anything else you

If culinary art is already an “art,” then what does it mean to have an art practice that uses food? Culinary artist Heidi Ross joins us to begin our season on Artists to share more about her somatic practice, relationship to the culinary world, and sonic explorations. Tasting: An iteration of Alison Knowles “Make a Salad” (1962-) by Elizabeth McQueen Reading of: The Futurist Cookbook by Filippo Tommaso Marinetti (1932) Host: Dr. Elizabeth McQueen Producer: Stace Baran Theme by Ronan Delisle Audio

Join the OverSeasoned crew as we dive into the gray area between culinary inspiration and straight-up recipe theft. From Sarasota shrimp cocktails that feel a little TOO familiar to a restaurant boldly serving “Nobu’s” new style sashimi that Nobu himself wouldn’t recognize... we unpack where homage ends and imitation begins. (It's the sincerest form of flattery, right?) These are our hot takes on respect, ownership, and why putting another chef’s name on your menu might just be a terrible idea.

Food Scene New Orleans Byte here, serving up the sizzling scoop on New Orleans’ culinary renaissance—one that’s as intoxicating as a French Quarter jazz riff and just as memorable. The city’s kitchens are downright electric these days, humming with boundary-pushing chefs, pop-up concepts, and grand openings that have food lovers racing from one corner to the next, fork in hand.Take Mason Hereford’s latest addition to his string of praised eateries—his new meat & three spot blends classic Southern

In this episode, we travel to Belgium to explore the art and joy of making Belgian Waffles, one of the world's most cherished breakfast and dessert treats. Listeners learn how to create the perfect batter, cook it to golden perfection, and serve it with creative toppings that transform a simple waffle into something truly special. The episode begins by distinguishing between Brussels waffles—light, crisp, and yeast-leavened—and Liège waffles, denser and caramelized with pearl sugar. The batter for

Food Scene Chicago **Chicago's Flavor Evolution: A City of Innovative Delights**Chicago, a city renowned for its diverse culinary landscape, continues to impress with its latest restaurant openings and innovative dining concepts. One of the most intriguing newcomers is **Trino**, a steakhouse in the West Loop, where Chef Stephen Sandoval combines Latin inspirations with premium cuts, offering dishes like dry-aged ribeye smothered in huitlacoche bordelaise. This unique blend of Mexican, Argentinian,

Food Scene Portland **Portland's Culinary Renaissance: Where Innovation Meets Tradition**Portland's food scene is experiencing an electrifying transformation that demands attention from culinary enthusiasts everywhere. This Pacific Northwest gem continues to prove why it remains a powerhouse in American gastronomy, blending bold innovation with deep respect for local traditions.The city's most exciting development is the arrival of OK Chicken, where acclaimed chef Akkapong Earl Ninsom, the

Have you ever asked this question? How about should cellar a wine for the time recommended? Will like wine? Will the cork hold ? How do know the cork has worked? Can you wines even from poorer vintages.I answer these and more.

Welcome to Episode 2500 of the Italian Wine Podcast!!! To mark this momentous milestone, Stevie Kim hosts a very special episode of the Italian Wine Podcast, bringing together hosts and producers past and present to reflect on what has worked (and what hasn’t) during the last seven eventful years of Italian wine podcasting. Amongst the esteemed roster of hosts and producers who joined Stevie for this very special (and slightly chaotic) reunion were Barbara Fitzgerald, Beatrice Motterle, Jessica

History of Market PlatzFredericksburg Food & Wine Festival Events

These are the secrets to making the most popular sushi rolls at home (nigiri, hand rolls, and maki). No sushi chef required.Full recipe on nickskitchen.com!

Food safety and quality are the backbone of every successful production facility. In this episode of Behind the Flavor, Beck’s Regulatory Specialist and Quality Assurance & Regulatory Manager pull back the curtain on the meticulous steps that ensure every flavor meets the highest standards. From raw ingredient sourcing to final product release, they break down the critical checkpoints, regulations, and best practices that keep Beck Flavors’ creations both safe and exceptional in quality.Join