Podcasts about cookbooks

Today, I'm thrilled to share a conversation with none other than Meathead—one of only 40 living inductees in the Barbecue Hall of Fame and the founder of AmazingRibs.com, the world's largest barbecue and grilling website. Meathead is the author of the best-selling Meathead: The Science of Great Barbecue and Grilling, and he's back with a brand-new book: The Meathead Method. In this episode, we dig into what makes this book different—and how his method will change the way you cook outdoors. We also bust some big-time barbecue myths, including: Why beer can chicken doesn't do what you think it does The truth about basting with butter Whether wet brining really helps your Thanksgiving turkey And why soaking wood chips might be a waste of time Meathead also shares: How to cook chicken that's juicy and flavorful every single time Tips for taking stir-frying and deep-frying outdoors His secret weapon for perfect steaks: the Sous Vide Que method Essential gear for grilling and barbecue competitions—including digital thermometers And a surprising favorite cookbook that celebrates... vegetables! It's a sizzling, myth-busting episode full of practical tips, surprising insights, and a whole lot of flavor. So buckle in for this longer-than-normal episode as we take a stroll to cook outdoors with the most important discovery of all time: fire.  Things We Mention In This Episode: Amazingribs.com The Meathead Method by Meathead Moosewood Cookbook by Mollie Katzen Mastering the Art of French Cooking

We can't believe it….earlier this year we hit a new milestone of selling 250,000 air fryer cookbooks worldwide. It just feels amazing to share this with you and thanks so much for all your lovely orders and feedback. Thanks for listening love Sam xx ⭐️To get our air fryer cookbooks, go to kitchengadgetsclub dot com or google ‘Air Fryer Sam & Dom'⭐️

Join Chef Stu for a LIVE to talk about all things Taylor Swift vs. Blake, The Valley and Memorial Day Cooking Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Nancy Konjo⁠ didn't just start one business, she built an empire across puzzles, cookbooks, apparel, and job placement. Here's how

Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with a true baking powerhouse: Bobbie Lloyd, CEO and Chief Baking Officer of the iconic Magnolia Bakery @bakewithbobbie. You might know Magnolia for its world-famous banana pudding and charming New York City roots, but under Bobbie's leadership, it's grown into a global dessert destination with over forty locations worldwide. And just in time for the unofficial start of summer, Bobbie joins me to chat about her brand-new book: The Magnolia Bakery Handbook Volume 2: Icebox Desserts. In this episode, she gives us the inside scoop on what makes icebox desserts so beloved—think no-bake layers, cool textures, and nostalgic flavors—and shares tips for mastering them at home. We talk roasted strawberries, Frozen Key Lime Pie, and, of course, the dessert that started it all: Magnolia's famous banana pudding. With an entire chapter devoted to 13 irresistible variations, this book is a celebration of cool, creamy, crowd-pleasing treats. Whether you're a longtime Magnolia fan or a home baker looking for summer dessert inspiration, you'll love what Bobbie has to share. Things We Mention In This Episode: Register for the Build Your Author Platform workshop Magnolia Bakery Handbook of Icebox Desserts Magnolia Bakery Bobbie Lloyd @bakewithbobbie  

In this episode, Stu sits down with the hilarious Zack Peter as they dive into the chaos of life, food, and the latest celebrity gossip. Zack shares his excitement about his upcoming live tour, hitting cities like Chicago, Dallas, and LA, and invites Chef Stu to join him for some fun along the way. The duo reminisces about their recent adventures, including a mix-up with Chinese food orders that leads to a hilarious discussion about the trials of late-night cravings and food delivery apps. They also tackle the latest news surrounding Delta Airlines introducing Shake Shack to its first-class menu, questioning the practicality of serving burgers at 30,000 feet. As the conversation heats up, they explore the drama surrounding Taylor Swift and Blake Lively, dissecting the rumors and theories about their relationship and the implications of a postponed album release. With a mix of humor and insight, they navigate through pop culture, touching on everything from celebrity friendships to the challenges of being in the spotlight. Plus, Chef Stu and Zach share their thoughts on dinner party etiquette, inspired by Ina Garten's advice on what not to bring when invited over, ensuring you're the perfect guest every time. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks (UP of Mississippi, 2025), author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published “southern” cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literary-studies

Chef Stuart joins Amy Phillips to tackle the latest episode of Top Chef. Stuart answers some of Amy''s burning cooking questions like, what is umami, is pea shucking a thing and would Stu ever be a chef on Below Deck. All this and more! To watch this podcast or listen ad free, please become a Darling member of Amy's Patreon.For more Drama, Darling, and exclusive content, subscribe to:http://Patreon.com/dramadarling Follow Drama, Darling on Instagram:https://www.instagram.com/dramadarlingshow/  Email Drama, Darling with YOUR drama: DramaDarlingz@gmail.comMegan Grano Public Speaking Coachhttps://publicspeakingcoachcomedian.com/Start your mental wellness journey today with Rula, visit:https://www.rula.com/drama/Check out Stuart:Instagram: https://www.instagram.com/chefstuartokeeffe/Facebook: https://www.facebook.com/chefstuartokeeffeYoutube: https://www.youtube.com/chefstuartokeeffeTikTok: https://www.tiktok.com/@chefstuart?lang=enChef Stu's Cookbooks & Seasoning:Quick Six Fix - https://amzn.to/49zVeB0Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMiChef Stu Lovely Seasonings - https://chefstuart.com

The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks (UP of Mississippi, 2025), author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published “southern” cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks (UP of Mississippi, 2025), author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published “southern” cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Send us a textOur discovery of Lakeview Hip Camp in Beachmere is exactly why we love exploring close to home. Just 45 minutes from Brisbane's CBD, this 50-acre property offers lakefront camping with direct water access, provided kayaks and paddleboards, and thoughtful amenities including a playground, games area, and campfire pits. At around $35 per night, it's a bargain escape that doesn't require a long journey.The highlight of our episode is our conversation with Harry Fisher from Fire to Fork. His story of transitioning from corporate finance to Australia's premier campfire cooking expert during COVID lockdowns is nothing short of inspiring. Harry shares how filming simple cooking videos on Broome beaches led to bestselling cookbooks, massive YouTube success, and a completely transformed life. His practical advice for fire cooking novices (treat it like a barbecue and start with liquid-rich dishes) had us eager to expand beyond our trusty campfire baked potatoes.Harry's mouthwatering miso fish recipe and tales of his modified Land Cruiser 300 (with a jaw-dropping 1,330Nm of torque) left us inspired and hungry for more adventures. As we wrapped up, we reflected on a powerful reminder that resonates with so many families: "You only get 18 summers with your kids." What adventures are you putting off today that could become tomorrow's treasured memories?Curious about cooking over fire or looking for your next weekend escape? This episode might just spark your next great adventure. Listen now and join us next week as we prepare  for the ultimate test – K'gari (Fraser Island)!

Welcome to today's episode of the Cookbook Love Podcast! I'm delighted to be joined by Jessica Merchant, the force behind the wildly popular blog How Sweet Eats and the bestselling author of Everyday Dinners, The Pretty Dish, and Seriously Delish. Jessica is a full-time recipe developer and writer known for her down-to-earth approach, vibrant flavor combinations, and deep passion for all things food. In this episode, we dive into her newest book, Easy Everyday, and explore her tried-and-true strategies for making dinner doable, without sacrificing flavor. From her game-changing "Big 3" dinner shortcuts to her 10-Minute Meal Prep Strategy and go-to list of kitchen gear, Jessica shares how to bring ease and joy back to mealtime. She also opens up about her journey as a self-taught cook and offers valuable advice for aspiring cookbook authors looking to turn their passion into a published book. Things We Mention In This Episode: How Sweet Eats Easy Everyday by Jessica Merchant Entertaining by Martha Stewart Publish in a Day VIP Experience  

In this episode, Chef Stu welcomes Nicole Eggert, a 90s television icon known for her role in 'Baywatch'. The conversation explores various themes including generational communication, the challenges of healthy eating in America, the impact of cancer on health awareness, the importance of organic food, and the dynamics of reality TV relationships. Nicole shares her insights on navigating modern communication, the struggles of maintaining a healthy lifestyle, and her experiences in the entertainment industry. In this engaging conversation, Chef Stu and Nicole Eggert delve into the complexities of co-parenting, the nostalgia of the 90s nightlife, and the current dynamics of celebrity culture. They discuss the importance of maintaining respect between co-parents for the sake of the children, reminisce about the carefree days of Baywatch and the vibrant social scene of Los Angeles, and analyze the ongoing drama surrounding Taylor Swift and Blake Lively. The dialogue is rich with personal anecdotes, insights on parenting, and reflections on fame and its impact on relationships. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode, Stu is inviting Anna Roisman, popular for her impressions online, to discuss the the best and worst of the MET Gala! The funny duo both dive into their recent trip adventures sharing stories from Anna's cruise with Heather McMahan and Stu's stay and the Four Seasons in Italy, famously known for the location of Season 2 of The White Lotus. Enjoy this episode and be sure to check out and follow Anna Roisman (@annaroisman). Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to another episode of the podcast. I'm excited to be here today for an interview with Sarah Ahn. Sarah is a digital storyteller and creator of Ahnest Kitchen, where she shares and documents her mother, Nam Soon Ahn's recipes. In their new book Umma: A Korean Mom's Kitchen Wisdom & 100 Family Recipes, Sarah and Nam Soon take a deep dive into Korean home cooking along with decades of wisdom and techniques that help anyone cook like a Korean umma. Today on the show we talk all about Sarah's building of her presence online with Ahnest Kitchen, the journey with her mother writing their book Umma, helpful tips for building a pantry that brings out the three key flavors: sweet, salty, and tang and what recipes to start with when using the book, as well as a mother's love and wisdom and how far they will go for their children.  Things We Mention In This Episode: Ahnest Kitchen Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes  

Two new cookbooks take different approaches – one modern and one more traditional – to Korean cuisine. First, Roy Choi is the co-founder of Los Angeles' Kogi BBQ food trucks, which put Korean-Mexican fusion on the map. He rose to fame cooking meat, but his first full cookbook The Choi of Cooking focuses on vegetables. In today's episode, Choi speaks – and cooks – with NPR's Ailsa Chang. Over breakfast burritos, they discuss the chef's quest to elevate vegetables and break what Choi calls an addiction to junk food. Then, Sarah Ahn became social-media-famous for posting videos of her mother's traditional Korean recipes. Now, the two women are out with Umma, a cookbook that focuses on preserving identity through recipes. In today's episode, Ahn speaks with Here & Now's Lisa Mullins about collaborating with her mom, the cultural history of kimchi, and the difference between Korean and Southern fried chicken.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Pam Abrams and Annette Tomei are back, this time putting a spotlight on their favorite single subject cookbooks. What's yours? Ray Graf hosts.

Welcome to another episode of the podcast. Today, I'm excited to have an interview with Sapna Punjabi. Sapna combines a lifelong vegetarian practice with Ayurvedic training and expertise as a Registered Dietitian Nutritionist. In her new book Dal Chawal, Sapna presents Indian comfort food at its finest: economical, healthy, and delicious, with 85 recipes that form the foundation of Indian home cooking. In our interview today,we talked all about Sapna's journey to writing Dal Chawal, writing a cookbook rooted in identity and wellness, her routines and habits that helped her write her book, and Sapna's tips for first-time cookbook writers.  Things We Mention In This Episode: Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice. Connect with Sapna @bespiced Download a copy of the Art of Cookbook Creation checklist to organize, design, and publish your recipes with ease.

In this episode of Don't Let It Stu, Stu and Zack Peter share their hilarious recap of a wild night at Luann's cabaret show, filled with drinks and unforgettable moments. They discuss outrageous drink prices, VIP experiences, and the chaos of an Irish goodbye. The duo also dives into the latest pop culture happenings, including drama from Vanderpump Rules and the complexities of reality TV relationships. Additionally, they explore the current state of concert ticket sales and the challenges faced by artists like Beyoncé and Katy Perry, questioning if high prices are pushing fans away. This episode is a blend of humor and insightful commentary that will resonate with reality TV and pop culture fans. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Two Australian cookbook authors are in a dispute over claimed plagiarism of recipes for caramel slice and baklava. RNZ cookbook editor Kathy Paterson weighs in.

Calvin Eng has had a busy and successful few years. His restaurant Bonnie's in Williamsburg, Brooklyn, has become a hub of modern Cantonese-American cuisine, and now he's out with his first cookbook, Salt Sugar MSG: Recipes and Stories from a Cantonese American Home. Andrew caught up with Calvin at his home in Williamsburg to discuss his path to his current projects, and the two are joined for part of the conversation by Phoebe Melnick, Calvin's partner and collaborator, to discuss the book-writing process.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In this TWE Travel Series chat, award-winning cookbook author Naomi Duguid takes us on her travel tours into people's homes to experience the local food and culture as she chats with travel writer and TWE Host Laurie McAndish King .  ========================================== Learn More about The Women's Eye Online Magazine and Podcast: Website: https://www.thewomenseye.com/  ========================================== Subscribe to The Women's Eye YouTube Channel https://www.youtube.com/user/TheWomensEye ========================================== Learn More About Naomi Duguid Website: https://www.naomiduguid.com/ Learn More About Host Laurie McAndish King: https://laurieking.com/ ========================================== The Women's Eye Books: 1. 20 Women Changemakers: https://amzn.to/306MAce 2. 20 Women Storytellers: https://amzn.to/3pohetF ========================================== Connect with Us: Get the Latest Updates from The Women's Eye: https://www.thewomenseye.com/subscribe/ LIKE The Women's Eye on FACEBOOK:  https://www.facebook.com/TheWomensEye/ FOLLOW The Women's Eye on TWITTER:   https://twitter.com/thewomenseye/ FOLLOW MORE on INSTAGRAM: https://www.instagram.com/thewomenseye/ ========================================== Disclaimer: Links in the description are typically affiliate links  that let you help support the channel at no extra cost.  ========================================== 

Join thousands of other listeners on our Substack, The Foodletter!   In this deliciously rich episode, Brooke reconnects with Tyler Malek, the mastermind behind Salt & Straw's imaginative and story-driven ice cream flavors. Tyler returns to discuss his new cookbook, Salt & Straw: America's Most Iconic Ice Creams, sharing the philosophy, process, and passion behind the recipes. From tales of starting with used ice cream machines to building one of the most beloved small-batch ice cream brands in the country, this episode offers listeners a behind-the-scenes look at what makes Salt & Straw so unique. Whether you're a culinary nerd, ice cream lover, or creative entrepreneur, there's something here for you.   Key Takeaways (01:40) Ice Cream as Storytelling: Tyler's passion lies in using ice cream to convey stories and create memorable experiences—not just serve dessert. (07:07) Company Growth Without Compromise: Salt & Straw continues expanding with care, maintaining quality and culture while scaling responsibly. (09:29) New Book Launch: Tyler's new cookbook, launching April 29th, breaks down 10 iconic American ice creams, teaching foundational techniques and offering endless riffs. (11:21) Cookbook Design Philosophy: The book is meant to be a source of both inspiration and education—whether you're making the recipes or just absorbing the creative energy. (22:29) Ice Cream Base Varieties Explained: The book includes five base recipes: classic sweet cream, custard, gelato, vegan coconut, and sorbet—each suited to different flavor expressions. (25:41) Equipment Tips for Home Cooks: Tyler shares pros and cons of various ice cream makers, from frozen bowl models to internal compressor machines like the Breville. (44:24) Why Pistachio Ice Cream is So Hard to Nail: Real pistachio flavor (vs. extract) is subtle and finicky—Tyler explains how the gelato base helps it shine through.   Notable Quotes (01:40) “I'm passionate about telling stories and conveying unique experiences through ice cream.” (03:55) “We're not just creating a dessert—we're creating a moment.” (11:21) “Cookbooks are like portals. You might not make every recipe, but they teach you how to see and taste differently.” (20:11) “Ice cream is more like making soup than pastry—get the base right, and the rest is play.”   Resources Get Tyler's brand new cookbook: America's Most Iconic Ice Creams Grab Tyler's First Book: Salt & Straw Ice Cream Cookbook Find a Salt & Straw location near you Follow Salt & Straw on Instagram Follow Female Foodie on Instagram

Dream Count is one of the biggest publishing events of the year — and The Next Chapter's Book Club is here to talk about it; Canadian celebrity chef and Le Cordon culinary graduate Eden Grinshpan breaks down her life and career in cookbooks; why Joel Plaskett took a course to better understand this book; and celebrate National Poetry Month with these All-Canadian collections on this episode of The Next Chapter.Books discussed on this week's show include:Understanding Media by Marshall McLuhanDream Count by Chimamanda Ngozi AdichieJerusalem by Yotam Ottolenghi and Sami TamimiThe Barefoot Contessa Cookbook by Ina GartenMastering the Art of French Cooking by Julia ChildUnravel by Tolu OloruntobaBuzzkill Clamshell by Amber DawnAllostatic Load by Junie Désil

If you've ever dreamed of writing a cookbook—but the book isn't here yet—you're not alone. In this installment of Being a Cookbook Writer, I'm sharing exactly what I did to move from dreaming to actually writing my cookbook. I'll walk you through the daily and weekly routines that helped me stay connected to my goal, even in the midst of a busy life. From journaling to documenting meals to typing just two recipes a day, I'll show you how small steps can lead to a finished book. If you're ready to stop waiting and start writing, this episode is for you. Things We Mention In This Episode: Download a copy of the Art of Cookbook Creation checklist to organize, design, and publish your recipes with ease.  

We have some favorite things we like to add to a room, and we're sharing our list with you today. These are all things that just make a room better. Have you been wanting a consult, but haven't pulled the trigger? Now is the time to sign up for a consult with Anita and Kelly. The prices are going up June 1, so you'll want to get in on the old pricing!! Find out more HERE We participate in the affiliate program with Amazon and other retailers. We may receive a small fee for qualified purchases at no extra cost to you. Tortoise shell drinkware HERE Patterned lamp shades HERE Invisible hanging hardware HERE Embroidered pillow HERE Wool ottoman HERE DTT DEFINES Majolica Find out more about majolica HERE. Kelly's crush is the 101 Cookbooks newsletter. Sign up HERE. Anita's crush are wire shelf mats HERE Hang out with us between episodes at our blogs, IG and Kelly's YouTube channels. Links are below to all those places to catch up on the other 6 days of the week! Kelly's IG HERE Kelly's Youtube HERE Kelly's blog HERE Anita's IG HERE Anita's blog HERE Are you subscribed to the podcast? Don't need to search for us each Wednesday let us come right to you! Subscribe wherever you listen to your podcasts. Just hit the SUBSCRIBE button & we'll show up! If you have a moment we would so appreciate it if you left a review for DTT on iTunes. Just go HERE and click listen in apple podcasts. Affordable Interior Design podcast HERE XX, Anita & Kelly DI - 16:35/27:58 Learn more about your ad choices. Visit megaphone.fm/adchoices

Jonathan talks with Blister reviewer & Blister Summit director, Kristin Sinnott, about her lifelong love of ice cream; what we should know about making ice cream at home; and why she always hunts for small-batch ice cream when she's traveling.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:How Kristin's ice Cream Habit Started (2:36)Being Picky about Food (8:36)Getting into Making Ice Cream (14:45)Ice Cream vs Coffee (18:42)Cookbooks for Ice Cream (22:23)Eggs vs no Eggs (23:27)Linden's Ice Cream Reviews (26:14)Ice Cream vs Gelato (28:54)Kristin's Current Practices (31:28)Coffee vs Ice Cream Equipment (37:05)Pro Tips (42:08)Affogatos (47:29)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

In this episode, Stu chats with David Yontef from the Behind the Velvet Rope podcast about the latest in Bravo pop culture. They discuss David's attempts to get Stu interested in "The Valley" and share updates on Stu's dog Milo, leading to a humorous take on pet parenting. Stu recounts a frustrating experience with American Express and the absurdities of automated customer service. They also dive into the drama from the "Beverly Hills" reunion, analyzing Garcelle's bold moves and Sutton's loyalty, while speculating on new cast members for the upcoming season. Finally, they discuss the buzz around "Fyre Festival 2" and its transformation into a streaming platform. With laughs and insightful commentary, this episode is a must-listen for reality TV fans. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Don't Let It Stu, Stu chats with Giorgio Takounakis about TikTok and pop culture. Giorgio shares his experience at a TikTok convention at Universal Studios, highlighting the workshops and VIP treatment. They also reminisce about their lavish Disneyland experiences. The discussion shifts to the drama between Garcelle and Sutton from the Beverly Hills reunion, with Stu expressing frustration over Sutton's lack of support for Garcelle. Giorgio offers insights into the cast's friendship dynamics in reality TV. They touch on celebrity culture, Fyre Festival 2, and the recent adventures of stars like Katy Perry and Jeff Bezos. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Steph Pixley. Steph is the deputy food editor for America's Test Kitchen's books team and culinary producer of the Cook's Country TV show. She attended the New England Culinary Institute and is most at peace when she's in the middle of a good baking project. For our episode today we talk all about ATK's new book: Baking for Two. ATK takes the guesswork out of baking on a smaller scale by reengineering all your favorite baked goods. Steph explains the testing that went into baking small-scale recipes, how to turn your freezer into a treat factory, and the wide variety of sweet and savory baked goods that this new book allows home bakers to bake for two.  Things We Mention In This Episode: Download a copy of the Art of Cookbook Creation checklist @pixleypics on Instagram America's Test Kitchen Baking for Two Six Seasons  

In this episode, Stu finally welcomes the hilarious Christian Gray Snow to the podcast, and the two dive into the world of reality TV and the chaos that surrounds it. Christian shares his journey from meme creator to co-hosting a podcast with Vicki Gunvalson, revealing the behind-the-scenes dynamics of their friendship and the origins of their show. Stu discusses the challenges of catering events, especially during Passover, and the hilarious mishaps that can ensue when unexpected guests arrive. The conversation takes a turn as they explore the latest drama from the Beverly Hills reunion, with Garcelle's bold exit during the cast photo and the implications it may have for her future on the show. They also touch on the absurdities of the Fyre Festival 2 and the mixed feelings surrounding celebrity involvement in the event. Follow Zack Peter: https://www.instagram.com/justplainzack/?hl=en Listen to "No Filter with Zack Peter" on Apple, Spotify, and YouTube Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Chrissie is sharing some favorites from 2025 so far.FEATURED TITLES:KidlitThe Teeny Weeny Unicorn's Great Big Wish by Shawn HarrisLet's Be Bees by Shawn HarrisAstro by Manuel MarsolGoodnight Moon by Margaret Wise Brown, illustrated by Clement HurdCassi and the House of Memories by Dean StuartAudio: Tales of a Fourth Grade Nothing and Fudge series by Judy BlumeGrown-Up ReadsMy Brilliant Friend by Elena FerranteAtavists by Lydia MilletThree Days in June by Anne TylerAudio: The History of Sound by Ben ShattuckAudio: Twist by Colum McCannCookbooksJustine Cooks by Justine DoironPizza Night by Alexandra StaffordWhat to Cook When You Don't Feel Like Cooking by Caroline ChambersYou Got This by Diane MorrisseyBe sure to subscribe to the show wherever you get your podcasts. You can follow the show on Instagram @bookdelightpod, follow Chrissie on Instagram @librarychrissie, and subscribe to Chrissie's kidlit newsletter at librarychrissie.substack.com.If you want to support the show, please consider becoming a paid subscriber on Substack. For $7/month, you are helping to pay the costs of the show and receive exclusive content like extra booklists, live video Q&As with Chrissie, reviews of books Chrissie did not like, and more. Visit librarychrissie.substack.com to subscribe.

It's no secret that our people can throw down in the kitchen. These three Black cookbooks span the diaspora with tantalizing recipes worth rolling up your sleeves to make. _____________ 2-Minute Black History is produced by PushBlack, the nation's largest non-profit Black media company. PushBlack exists to amplify the stories of Black history you didn't learn in school. You make PushBlack happen with your contributions at BlackHistoryYear.com — most people donate $10 a month, but every dollar makes a difference. If this episode moved you, share it with your people! Thanks for supporting the work. The production team for this podcast includes Cydney Smith, Len Webb, and Lilly Workneh. Our editors are Lance John and Avery Phillips from Gifted Sounds Network. Julian Walker serves as executive producer." To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

In this episode, Stu welcomes Zack Peter to discuss the latest in pop culture and reality TV. They discuss the new updates of the high-profile Baldoni case, sharing insights on the ongoing legal drama. As they review the finale of White Lotus, they express mixed feelings about the plot and pacing, while Chef Stu shares plans for his upcoming trip to the White Lotus hotel in Italy. Finally, they dive into the Beverly Hills reunion, analyzing the tensions between Sutton and Garcelle and the complexities of accountability in reality TV. Follow Zack Peter: https://www.instagram.com/justplainzack/?hl=en Listen to "No Filter with Zack Peter" on Apple, Spotify, and YouTube Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Jan Brandenburg. Jan is a cook, digital content creator, and pharmacist from eastern Kentucky. As a vegan and wanting to enjoy the flavors of her childhood, Jan spent years developing plant-based alternatives to traditional Appalachian dishes. Today on the show we talk about her journey from cookbook idea to publication including her favorite vegan Appalachian recipes, her tips for plant-based cooking, and her advice for anyone who wants to write a cookbook and get it published.   Things We Mention In This Episode: Connect with Jan @appalachianvegan The Modern Mountain Cookbook Claire's Corner Copia cookbook Download a free copy of the Art of Cookbook Creation checklist  

In this episode,Stu is joined by the hilarious Jarlath Regan, a comedian known for his spot-on impersonations of Irish parents. The two dive into Jarlath's journey from graphic designer to stand-up comedian, including his experiences on shows like Last Comic Standing and So You Think You're Funny. They share laughs over the universal traits of mothers, the challenges of performing comedy, and the absurdities of life in America, including a wild encounter at a dog park. Jarlath opens up about his upcoming tour across the U.S., where he'll be bringing his new show "In Bits" to cities like Los Angeles, Vancouver, and New York. The conversation touches on the importance of laughter and how it can be a form of escapism from everyday stress. They also discuss the latest antics surrounding the Fyre Festival 2, with Jarlath offering a comedic take on the situation. This episode is packed with relatable stories, insightful commentary, and plenty of laughs that you won't want to miss! Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Tonight, we'll read selections about baking breads and cakes from “The Charlotte Sunshine Cook Book” published in 1906. This episode begins with a long-form poem that sings the praises of homemade bread, followed by a collection of recipes for classic loaves—many with ingredients familiar to the early 20th-century Southern kitchen. In the latter half, we turn to cakes, including several that call for hickory nuts, lending a rustic and deeply flavorful character to the confections. Hickory nuts, closely related to walnuts and pecans, grow on various species of hickory trees native to North America. While some varieties like the bitternut are too bitter to enjoy, others—such as the shagbark—have a sweet, buttery flavor prized by foragers. Though their thick shells can be a challenge to crack, the reward is a nut considered by some to be the most delicious of all. In early American kitchens, especially before widespread commercial nut distribution, these wild-harvested treasures were a special ingredient in baked goods, adding richness and texture to cakes, cookies, and breads. Cookbooks like The Charlotte Sunshine Cook Book were often compiled by women's clubs, church groups, or civic organizations, reflecting the everyday wisdom and resourcefulness of their communities. They serve as snapshots of a particular time and place—capturing regional tastes, available ingredients, and even local customs. In this case, the cookbook comes from Charlotte, North Carolina. — read by 'N' — Sign up for Snoozecast+ to get expanded, ad-free access by going to snoozecast.com/plus! Learn more about your ad choices. Visit megaphone.fm/adchoices

Rumble Live show! Youtube Live Show! Click for Cookbooks  

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Diane Morrisey.  Diane Morrisey is the founder of @DianeMorrisey on Instagram. She is known for her acute sense of encouragement and humor and her easy and innovative recipes that come with a big side of “you got this” encouragement. A former caterer, Diane was also an executive at Whole Foods where she oversaw the prepared foods business and overall operations for stores in New York and Connecticut. In other words, she knows what people want to eat—and what they can cook in the short window most of us have to get dinner on the table. She lives in Connecticut, with her husband and whichever of her six children happens to be home for dinner. You Got This! is her first cookbook. Today on the show we talk about the emotional side of feeding people and being fed, Diane's journey to writing a cookbook, and Diane's tips for choosing what to cook for supper based on the mood the cook is in.  Things We Mention In This Episode: Connect with @dianemorrisey on Instagram You Got This: Recipes Anyone Can Make and Everyone Will Love Download a copy of the Art of Cookbook Creation checklist  

In Part Two of my conversation with cookbook author and recipe developer Maria Zizka, we dig even deeper and explore her work in Americanizing recipes, and her experience teaching at the University of Gastronomic Sciences in Northern Italy. Maria explains how she guides students through the many ways to write a recipe—always encouraging them to embrace their personal voice in the process. “Only you can write your version of a recipe,” she says, and that authenticity is what makes recipes truly shine. We also touch on Preserving Tradition Through Adaptation, Why Voice and Specificity Matter in Recipe Writing and the Challenges of Ingredient Translation including the complexity of ingredient substitutions when adapting international recipes for American kitchens....

For more than 3,000 years, prohibitions against eating pig has been central to Jewish dietary laws, but it's also been a potent symbol of Jewish identity. Other non-kosher animals, like horses, rabbits, squirrels, and even vultures don't carry the same weight that the pig does in the Jewish imagination. Jordan Rosenblum, Jewish Studies professor at the University of Wisconsin–Madison, joins us to talk about why. His new book, Forbidden—A 3,000-Year History of Jews and the Pig, traces the history of the pig as a symbol of Jewish identity, and recently won the National Jewish Book Award for Food Writing and Cookbooks.