Podcasts about Cooking

In America, the cooking fat you use — lard, butter, shortening, oil — has long been a signifier of health, virtue, and class. What is it about fat that gets us so riled up? Reporter Adwoa Gyimah-Brempong looks at four battles over cooking fats in America over the last 150 years, starting with lard vs. Crisco, all the way to our current panic over seed oils. What do these battles tell us about food culture, and about America?This episode was reported by Adwoa Gyimah-Brempong. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, Morgan Johnson, and Jazzmin Sutherland.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The guys recap all the NFL Week 13 action by going through categories such as Winners and Losers, Fart or Shart, Intrusive Thoughts, and so much more. (0:00) Intro (1:56) ‘Sunday Night Football': Broncos-Commanders (14:44) Winners and Losers (36:57) The Oppenheimer Award (50:52) It's So Over. We're So Back. (01:14:09) Fart or Shart (01:21:10) Intrusive Thoughts (01:29:35) Ick of the Week (01:35:47) Play of the Day (01:37:53) The WORST Play of the Day (01:38:27) The Arthur Smith/Shawn Hochuli Award (01:45:58) Two WRs and a Lie (01:47:00) Fantasy Burn Book Check out our 2025 Ringer Fantasy Football Rankings here!  Email us! ringerfantasyfootball@gmail.com This episode is sponsored by Chime. Bank Smarter, Progress Farther The Ringer is committed to responsible gaming. Please visit http://www.rg-help.com to learn more about the resources and helplines available. Hosts: Danny Heifetz, Danny Kelly, and Craig Horlbeck Producers: Kai Grady, Carlos Chiriboga, and Ronak Nair Learn more about your ad choices. Visit podcastchoices.com/adchoices

From 'It's Always Gameday In Buffalo' (subscribe here): Sal Cappacio & Matt Bove breakdown the Bills big win over the Steelers, how they looked on both sides of the ball, and what's next as the regular season starts to wind to a close 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

From 'It's Always Gameday In Buffalo' (subscribe here): Sal Cappacio & Matt Bove breakdown the Bills big win over the Steelers, how they looked on both sides of the ball, and what's next as the regular season starts to wind to a close 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

From 'It's Always Gameday In Buffalo' (subscribe here): Sal Cappacio & Matt Bove breakdown the Bills big win over the Steelers, how they looked on both sides of the ball, and what's next as the regular season starts to wind to a close 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

Send us a textLauren's tips for hosting dinner parties:Get people involved and feel wanted in the kitchen, give them tasksHandwritten timelineGet as much done ahead of time as possibleResources from this episode:Focaccia Bread RecipeLes Dames d'Escoffier Lauren's Favorite Cookbooks:1. "Deep Run Roots" by Vivian Howard2. "Mastering the Art of Southern Cooking" by Nathalie Dupree and Cynthia Graubart3. "Dining In" by Alison Roman4. "Everyday Italian" by Giada de Laurentiis5. "Essentials of Italian Cooking" by Marcella Hazan6. "Chasing Flavor" by Dan Kluger Lauren's Faves:Best olive oil ever is available locally at farmers markets and from the owner, they also ship directly to customersLocal wood shop owned by Brad FergusonThe Veggie Bin is a great spot for local food products, produce and more, plus the friendliest hospitality: https://www.instagram.com/veggiebinchs/?hl=enCrosby's Seafood Butchers: Ted's https://www.tedsbutcherblock.com/NY Butcher Shop in Mount Pleasant https://www.nybutcher.com/mount-pleasantPeculiar Pig Farm https://www.peculiarpigfarm.com/Farmers: Fire Ant Farms, https://www.fireantfarm.org/LowLand Farms 

Sal Cappacio & Matt Bove breakdown the Bills big win over the Steelers, how they looked on both sides of the ball, and what's next as the regular season starts to wind to a close 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

Are you ready for Christmas? We ask each other about our readiness for lots of things: vacation, a new job, start of school; but that all pales in comparison to how we inquire of each other’s readiness for Christmas. We ask strangers if they are ready for Christmas! What are we asking about? Cooking and shopping, maybe travel plans, or parties to prepare. Church! Don’t forget that Christmas Eve service. With the time, money and energy we give to preparing, seems appropriate to ask, 'Does God think we are prepared?'

re-visiting holiday food! with some great leftover ideas from the boys!

For this Thanksgiving “Classics in the Field” episode, Dave is back in studio at Rockefeller Center with Kitchen Arts & Letters' own Matt Sartwell for a long, nerdy tour through cookbooks, regional food, and holiday obsessions. John's on mic, Joe's on the panels, and the show kicks off with cranberry-sauce loyalties, paper-bag chicken nostalgia, and why Dave will never forgive you if he walks into your house on Thanksgiving and it doesn't smell like turkey.Matt announces Kitchen Arts & Letters' new kids' cookbook club—built around Peter Kim's Instant Ramen Kitchen and led by Annette Tome and Pam Abrams—then dives into listener questions: the single gin book he'd take to a desert island; what to give a Spanish-cuisine nerd who actually wants context; how to hunt down Japanese parfait inspiration; and which books really capture Cape Cod and New England cooking.From there, it's deep cuts: Provincetown seafood and Pops Masch's Cooking the Catch, John Thorne's Simple Cookingand his legendary toast essay, William Woys Weaver's Christmas desserts and class-conscious holiday history, and the under-the-radar Aria regional cookbook series. Along the way Dave rants about lavender in gin, cold fried chicken with shredded cabbage, why you should cut the back out of your turkey, and why smaller birds (and a second turkey for sandwiches) are non-negotiable. Hosted on Acast. See acast.com/privacy for more information.

Imagine having your own world-class registered dietitian designing every meal to fit your lifestyle, help you lose fat, and maintain lean muscle without spending a cent. In this episode, Chalene explains how to use AI as your personal nutrition coach to create a fully customized calorie deficit plan that actually works. She walks you step by step through how to use ChatGPT to calculate your macros, design meals you will love, and fine tune your plan when progress slows. If you have ever thought it would be easy to lose weight if someone just told you exactly what to eat, this episode will show you how to make that happen. Watch this episode on YouTube this Sunday!!  https://www.youtube.com/@chalenejohnson/videos  

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Text Our Show HostsTonight we talk Turkey about US Thanksgiving Holiday traditions like Black Friday Prepper Deals, Cooking the Bird, and whatever the hell else we want. Let's get to it.TOPSBunker.comREFUGE MEDICAL - Use TOPSBUNKER10 at checkout for 10% Off Entire OrderLIFESTRAW Personal Water Filtration DeviceOLIGHT Baton4 Premium Edition Flashlight with Charging CaseNestOut Elecom Rugged Power BankSkyOcean Premium Pocket ChainsawStanley Wildfare Go 4 Piece 2 Cup Cook SeteGreen Emergency Fire Starter Kit WeatherProof MatchesRite In The Rain Weatherproof Top Spiral NotebookParacord Planet 50' 7 Strand Paracord Camo ColorReferenceReady Outdoor Knots Tying Cards With CarabinerAB Emergency Seat Belt Cutter with Holder 2-PackBYRNA Self-Defense Kinetic Launcher KitWalkers Razor Ultra Slim Electronic Ear Protection MuffsOSTBA Food Dehydrator 5-TrayMegawise Vacuum Sealer - Bags & Cutter IncludedMusic & Media:Adam Sandler - Thanksgiving SongWordsplained - Origins of Black FridayFunny Songs & Song Parodies - Trump Sings Black Friday BluesSNL - Black FridaySupport the show

In the kitchen for a Sorority Thanksgiving! Get the inside secrets from a chef who knows ALL about what’s happening in the kitchen! See omnystudio.com/listener for privacy information.

The garden's magic needn't be seasonal - containers can be the heroes of hue in even the coldest months.It's time to assemble your winter containers ready to keep the scent and colour peaking, carrying us through till spring, with 12 inspiring varieties from Sarah and our Head Gardener, Josie Lewis.Join them on ‘grow, cook, eat, arrange' for a plethora of plants perfect for containers of any size, and how to keep them all looking their very best.In this episode, discover:Which container plants will keep your garden brimming with colour, texture, and even scent through the quiet months of winter and into springHow to outsmart common pests like vine weevil, and pick up clever, low-fuss tips for keeping containers healthy and happyInspiration for staging and arranging winter pots, transforming even a small balcony or windowsill into a cheerful displayProducts mentioned:Helleborus x glandorfensis 'Ice N' Roses Red'https://www.sarahraven.com/products/helleborus-x-glandorfensisHelleborus orientalis 'Pretty Ellen Red'https://www.sarahraven.com/products/helleborus-pretty-ellen-redViola cornuta 'Tiger Eye Red' F1https://www.sarahraven.com/products/viola-cornuta-tiger-eye-red-f1Pelargonium 'Designer White' (Zonal)https://www.sarahraven.com/products/pelargonium-designer-whiteHeuchera sanguinea 'Leuchtkafer'https://www.sarahraven.com/products/heuchera-sanguinea-leuchtkaferSarcococca hookeriana 'Winter Gem'https://www.sarahraven.com/products/sarcococca-hookeriana-winter-gemNarcissus 'Moonlight Sensation'https://www.sarahraven.com/products/narcissus-moonlight-sensationDutch Yard Narcissus Collectionhttps://www.sarahraven.com/products/dutch-yard-narcissus-collectionWallflower 'Fire King'https://www.sarahraven.com/products/wallflower-fire-kingPittosporum tenuifolium 'Bannow Bay'https://www.sarahraven.com/products/pittosporum-tenuifolium-bannow-bayFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Thanksgiving “Recipes” for 30 MLB TeamsAL East Power ShiftsRed Sox add Sonny Gray, creating a potential rotation anchor alongside CrochetYankees uncertainties: Garrett Cole's health, unproven young armsOrioles lose Grayson RodriguezBlue Jays surge by adding Dylan Cease and retooling their rotationIs it now a Red Sox & Blue Jays division for 2026What does it take to get a top tier player  - Cash - Payouts - Location - TeamsBlue Jays Go All-InToronto surpasses the 2026 luxury tax for the first time.Dylan Cease deal building a legacy around young starter Trey Yesavage and a veteran rotation mix of Gausman, Berríos, Bieber, and CeaseBo Bichette's future with Blue Jays or elsewhere & getting out of Vladdy's shadowWhat does it take to get a top tier player  - Cash - Payouts - Location - TeamsWhat's cooking with the Rays RosterThe club DFA's Jake Fraley to avoid arbitration—then brings him back and save over half of a million .Cooking ‘up a stew for Tampa Bay's outfield mix: Jake Fraley, Ryan Vilade, Chandler Simpson, Josh Lowe, Jonny DeLuca, Richie PalaciIos, Jake Mangum.Does Rays' aggressiveness lag behind AL East rivals.Extend Junior Caminero – a punch of positivity for the future of the Rays & the fansLoving past Rays players including Isaac Paredes & Joey WendleKyle Tucker or Alex Bregman - who would you chooseLongevity vs immediate impact performanceMat  “you never want to pay for what they did. You want to pay for what they're going to do.”Kyle Tucker with Rays, Cubs, Dodgers and at what price Randy Arozarena - a talent undervaluedVernon Wells - Anthopoulos hot potato unloadedAnthony Rendon & Angels BuyoutGil Meche walked away from Royals leaving $12 million behindMeasuring beyond Analytics Mental health considerationsCharacter evaluation should factor more heavily into long-term contracts.Big-moment - Clutch ratingBeing a good teammate & building comraderyReflect on 2020 Rays' energy and Arozarena/Phillips sideline moments Contrast drawn with Anthony (Eeyore) Rendon negative presence & how moving on could re-energize Mike Trout and the Angels.World Baseball Classic Excitement WBC iconic moment - Trout vs. Ohtani Japan's dominance, Yamamoto–Ohtani Should MLB should pause season or adjust the All-Star break to improve WBC pitching quality.Scheduling Challenges Across Sports Overlapping sports calendars multiple leagues compete for fan attention.Women's Pro Baseball League – WPBL Draft Draft Day party at JetBlue Park in Fort Myers during the first WPBL draft.600+ players evaluated120 drafted4 teams, 30 draftees each, later trimmed to 15Notable talent: Kelsie Whitmore, Ayami SatoSeveral players from the USA Women's National Team  Reflection on MLB's support for women's softball vs. women's baseballPay to Play & Record – Youth sports can penalize parents & team standings if parents record sports at some locations.Find Mat at @matgermain.bsky.social or reach Mark @  baseballbizondeck@gmail.com BaseballBiz on Deck, @ iHeart Apple, Spotify, Amazon Music, & at www.baseballbizOnDeck.com Special Thanks to XTaKe-R-U-X for the music Rocking Forward

Adam and Jordana 11a hour!

BACK WITH A FULLY LOADED EPISODE!

Mushrooms seem to be all rage these days and I'm not talking about the ones we Beatniks like to highlight. Mushroom coffee, tinctures, powders, blends, capsules, etc seem to be popping up in all of my social media. Soooo WKXL's NH Unscripted reached out to Eric Milligan at the NH Mushroom Company (didn't know that there was a NH mushroom company) to get all the details on why there's so much chatter lately. They have a 5000 sqft warehouse in Tamworth so it seemed like they would know a little about the subject. From their marketing material: “NHMC has been a leading source of specialty mushrooms, with educational programs on fungi enjoyed by many. It has been recognized in WMUR's cook's corner and New Hampshire Chronicle. Additionally, it was featured in the documentary “The Line that Divides Us.The NHMC has experienced a growing interest in mushroom education, providing an array of educational programs year-round. From the Cooking with Mushrooms, to the enchanting Friday Forage, Fungi and Fibers, and Mushroom ID Class. Not to mention the highly sought-after Can You Eat It Class”

Not many cookbooks - if any - are launched with a live theatre performance. But then Jade Reidy isn't your average author. Jade has not only been a professional non-fiction writer for 40 years, she is also a Buddhist philosopher, environmentalist and cook, and goodness does she have some stories to share. Jade chats to Jesse.

We all want a peaceful holiday season, and we want safe streets and for our men and women not to die in overseas wars, so let's start there and answer the question: What changes an opinion faster: empathy or information?

Wir springen in dieser Folge ins frühe 19. Jahrhundert. Inmitten der Wirren des postrevolutionären Frankreichs macht sich hier ein Mann einen Namen, der die frühe französische Küche prägen wird wie kaum ein anderer: Antonin Carême. Aus ärmsten Verhältnissen kommend, arbeitet er sich zum Patissier empor, um schließlich unter die Fittiche des berühmten Diplomaten und Politikers Talleyrand genommen zu werden. Wir sprechen darüber, welchen Einfluss seine Kochkunst nicht nur auf die französische Küche, sondern auch auf die französische Diplomatie hatte. // Erwähnte Folgen * GAG60: Wie das Essengehen erfunden wurde – https://gadg.fm/60 * GAG67: Palladio, der erfolgreichste Architekt aller Zeiten – https://gadg.fm/67 * GAG395: Barbe-Nicole Ponsardin und die Begründung eines Champagnerimperiums – https://gadg.fm/395 * GAG431: Auguste Escoffier, Kaiser der Köche – https://gadg.fm/431 * GAG470: Alexis Soyer – Koch, Innovator und Philanthrop – https://gadg.fm/470 // Literatur * Ian Kelly. Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef. Bloomsbury Publishing, 2009 * Marie-Pierre Rey. Le Premier Des Chefs: L'exceptionnel Destin d'Antonin Carême. Flammarion, 2021 * Susan Pinkard. A Revolution in Taste: The Rise of French Cuisine, 1650-1800. Cambridge University Press, 2011 Das Episodenbild zeigt eine Darstellung Carêmes aus dem Jahr 1833. //Aus unserer Werbung Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/GeschichtenausderGeschichte //Geschichten aus der Geschichte jetzt auch als Brettspiel! Werkelt mit uns am Flickerlteppich! Gibt es dort, wo es auch Becher, T-Shirts oder Hoodies zu kaufen gibt: https://geschichte.shop // Wir sind jetzt auch bei CampfireFM! Wer direkt in Folgen kommentieren will, Zusatzmaterial und Blicke hinter die Kulissen sehen will: einfach die App installieren und unserer Community beitreten: https://www.joincampfire.fm/podcasts/22 //Wir haben auch ein Buch geschrieben: Wer es erwerben will, es ist überall im Handel, aber auch direkt über den Verlag zu erwerben: https://www.piper.de/buecher/geschichten-aus-der-geschichte-isbn-978-3-492-06363-0 Wer unsere Folgen lieber ohne Werbung anhören will, kann das über eine kleine Unterstützung auf Steady oder ein Abo des GeschichteFM-Plus Kanals auf Apple Podcasts tun. Wir freuen uns, wenn ihr den Podcast bei Apple Podcasts oder wo auch immer dies möglich ist rezensiert oder bewertet. Wir freuen uns auch immer, wenn ihr euren Freundinnen und Freunden, Kolleginnen und Kollegen oder sogar Nachbarinnen und Nachbarn von uns erzählt! Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

We all want a peaceful holiday season, and we want safe streets and for our men and women not to die in overseas wars, so let's start there and answer the question: What changes an opinion faster: empathy or information?

A table for one can be fun!This holiday season, we're doing things a little differently around here. While everyone else is stressing over 20-pound turkeys and complicated side dishes, we're celebrating the joy of cooking for one.Kerstin Decook is the author of several cookbooks, including Dinner for One: One Pan, One Plate, One Happy Belly. She's here to show us that a solo meal doesn't have to mean microwave mac and cheese. It can be delicious and even empowering.Based in Port St. Lucie, Kerstin shares how to reduce waste when grocery shopping and cooking for one person, and she offers tips for making every solo meal feel extra-special. Because you're worth it.And exclusively for Zest listeners, Kerstin is offering a behind-the-kitchen-door experience. On Jan. 3, 2026, at 11 a.m. EST, join the free, live online event New Year, Fresh Flavors: How to Cook for Yourself with Confidence and Joy. So whether you often eat alone, or you could use some much-needed “me” time, grab a fork just for you, and let's dig in.Kerstin shared her no-recipe recipe for Bangkok in a Pan; it's a Thai-inspired stir-fry dish. Find it on our website, the-zest-podcast-dot-com.That's also where you'll find the link to register for Kerstin's behind-the-kitchen-door experience that she's offering exclusively for Zest listeners. On Jan. 3, 2026, at 11 a.m. EST, join the free, live online event New Year, Fresh Flavors: How to Cook for Yourself with Confidence and Joy. So again, visit the-zest-podcast-dot-com or check out the show notes of this episode.

Dr. Don and Professor Ben talk about the risks of cooking raw turkey to only 155 °F Fedica text: Dr. Don - not risky

We all want a peaceful holiday season, and we want safe streets and for our men and women not to die in overseas wars, so let's start there and answer the question: What changes an opinion faster: empathy or information?

Getting ready to cook the big Thanksgiving meal? For those who don’t spend much time in the kitchen, mistakes are bound to happen—but some can lead to serious food safety risks. Andrea Gamble, an environmental health scientist with the Salt Lake County Health Department, joins the show to talk about the most common Thanksgiving prep mistakes and how to avoid them. From thawing your turkey safely to preventing cross-contamination and storing leftovers correctly, we’ll cover the essentials for a safe and delicious holiday feast. Texters chime in with their most memorable Thanksgiving cooking mess-ups!

We all want a peaceful holiday season, and we want safe streets and for our men and women not to die in overseas wars, so let's start there and answer the question: What changes an opinion faster: empathy or information?

Chepe Cuadra is an artist and a chef in St. Albans. For almost a decade, he's been selling Nicaraguan and Spanish food at farmers markets across Vermont.

On today's episode of The Cabin Podcast, we're joined by Kelli Calkins to talk about Wisconsin holiday hosting tips and tricks! Learn how to make homemade butter, put a unique twist on homemade whipped cream, and everything you need to know for hosting this holiday season.The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Green County; https://bit.ly/3iN2xvXThe Cabin is also presented to you by:GHT; https://bit.ly/3YigPJyEnbridge; enbridge.comShop Discover Wisconsin; shop.discoverwisconsin.com

Vicky Nguyen speaks with firefighters for some tips to prevent cooking fire accidents during Thanksgiving. Also, highlighting four small businesses ahead of Small Business Saturday and the upcoming holiday shopping season. Plus, chef Vivian Howard showcases some last-minute Thanksgiving side ideas. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Georgie's Christmas Show Claire has decided once and for all.. she's going to be alone for Christmas. But what does this mean for Christmas dinner and what will she do for the day? Georgie and Claire discuss enjoying and appreciating our lives, and what's on the other side of the leap? Thank you Colgate for supporting Soul Sisters this season. 

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My guest this week is Berman “Roc” Rodriguez, the owner and cook behind Burrito Boys-  Scallion Pancake Burritos - a fusion of flavours wrapped in Scallion Pancakes.   I discussed with Roc everything from how the idea came about and how Burrito Boys became his passion.  Roc also shares how he tries to balance being a Barber, a father and doing Pop-Ups around Central Florida, and also running an Uber Eats Ghost Kitchen (that's right- you can eat Burrito Boys all the time).  Biggie even asked him to speak into the universe what he wants to the Burrito Boys.  We also talked about mental health and how starting Roc is Cooking helped him in tough times.  It was a great conversation, and I loved getting to spend a lunch break with him.  Lunch with Biggie is a podcast about small business and creatives sharing their stories and inspiring you to pursue your passion, with some sandwich talk on the side. Created, edited, and produced in Orlando, FL by Biggie- the owner of the sandwich-themed clothing brand- ⁠⁠Deli Fresh Threads⁠⁠. Burrito Boys Orlando Social:Burrito Boys Orlando Instagram: https://www.instagram.com/burritoboysorlando/Roc is Cooking Instagram- https://www.instagram.com/rociscookin/Uber Eats Burrito Boys:  https://www.ubereats.com/store/burrito-boys/DKQE8-6PTxOFL5b0LKq-Yg?diningMode=DELIVERYBiggie's Social: ⁠⁠Deli Fresh Thread's Instagram⁠⁠- ⁠⁠https://www.instagram.com/delifreshthreads/⁠⁠ ⁠⁠Podcast's Instagram⁠⁠- ⁠⁠https://www.instagram.com/lunchwithbiggie/⁠⁠ ⁠⁠Podcast's Facebook Group⁠⁠- ⁠⁠https://www.facebook.com/groups/lunchwithbiggie⁠⁠ ⁠⁠Podcast's Twitter-⁠⁠ ⁠⁠https://twitter.com/LunchwithBiggie⁠⁠ ⁠⁠Deli Fresh Threads⁠⁠- ⁠⁠ ⁠https://DeliFreshThreads.com

Learn everyday English through the topic of cooking and food.Get bonus English lessons here: https://creators.spotify.com/pod/profile/jda-industries-inc/subscribeIn this episode, we talk about breakfast routines, snacks, quick meals, go-to dinners, grocery shopping, and even washing up. You'll get natural listening practice plus lots of useful phrases that you can use to describe your own daily life in English.We keep things conversational and practical so you can build real-world fluency while enjoying a relaxed chat about food.In this episode, you'll learn how to:Talk about your typical breakfast and morning routineDescribe snacks, cravings, and “guilty pleasures”Explain quick meals and leftovers in natural EnglishUse phrases for ordering takeout and frozen mealsDescribe your go-to meals and cooking styleUse common expressions for grocery shoppingTalk about washing up and taking turns with choresExpress food preferences, likes, and dislikesUseful phrases from the episode:Breakfast and habitsI tend to have breakfast around nine or ten.I usually start the day with a cup of coffee.I used to eat a lot of cereal as a kid.I used to live in Spain.I've grown to love this.I've gotten used to being hungry.I don't mind being hungry.Snacks and cravingsI'm not big on snacks.I just need a little something before lunch.I need a little snack to get me through until dinner.Let's grab a few snacks before we go.I fancy something to eat.I fancy something sweet.Chips are my guilty pleasure.Chocolate is my guilty pleasure.I'm trying to cut back on chocolate.I'm trying to cut back on snacks.Quick meals, leftovers, and takeoutI'm just going to throw something together.Let's just have pizza.Let's finish that leftover pasta.We have some leftovers in the fridge.I love leftovers.Can I get a box for this?In American English, we say “takeout.”Frozen pizza is really popular here.It's convenient and fast.Go-to meals and cooking styleWhat's your go-to meal?My go-to meal is beef stew.My go-to meal is beef pasta.I like to cook from scratch.I don't really like ready meals.Instant meals are very popular in the U.S.We try to rotate meals each week.Grocery shoppingDo we have any garlic?Do we have any pasta left?Do we have any herbs for this dish?I'm just going to nip to the store.Let's stock up before the weekend.I'm not a big fan of grocery shopping.I forgot the one ingredient I needed.Cooking and washing upI like to clean as I cook.I like having music or a podcast on while I cook.I don't mind washing up.We take turns doing the washing up.It's my turn to wash up tonight.Whose turn is it to wash up tonight?The sink is full again.The dishwasher hasn't been unloaded.This pan needs soaking.I like to get in the zone when I'm cooking.Talking about likes and dislikesI fancy a quick drink before dinner.I fancy going out to eat.I'm craving steak tonight.It's not my cup of tea.I'm not a big fan of full English breakfasts.I'm not keen on full English breakfasts.Reflect and practiceIf you could only eat one meal for the rest of your life, what would you choose? Use the phrases from this episode to describe your own breakfast, snacks, and dinner routines in English.Chapters:(00:00) Learn English Podcast Intro(00:48) Breakfast(04:11) Snacks and Snacking Habits(08:26) Quick and Easy Meals(09:16) Leftovers and Takeout Culture(11:44) Cooking from Scratch vs. Instant Meals(15:15) Grocery Shopping Tips(20:30) Cleaning Up and Final Thoughts

Cooking is such a routine part of everyday life that it's easy to overlook its potential dangers. According to NFPA research, cooking is the leading cause of reported home fires, home fire injuries, and home fire deaths in the United States. With Thanksgiving this week—the day with by far the most cooking fire incidents of any day on the calendar—we take a close look at NFPA's latest cooking fire statistics to better understand how these fires start, who the victims tend to be, and what public educators should know (1:15). Then, we rerun a segment from 2020 exploring the science behind those viral videos of turkey-fryer fireballs (7:37). Then, in Code Corner, NFPA engineer Brian O'Connor talks about the different letters and numbers on fire extinguishers and what they mean (19:23). LINKS:  Watch turkey frying gone wrong View NFPA cooking fire prevention resources Read the 2023 NFPA research report on US home cooking fires

Join Samuel Goldsmith on The Good Food Podcast as he welcomes celebrated cookery writer Skye McAlpine for a festive, food-filled conversation perfect for anyone looking for Christmas cooking inspiration and holiday hosting tips. Skye shares the stories behind her new book, The Christmas Companion, and reveals how she brings warmth, style, and a little magic to the holiday season. Discover Skye's unique blend of Venetian and English Christmas traditions, her go-to holiday recipes, memorable kitchen “disasters,” and her smart approach to stress-free festive entertaining. From the secrets to a standout Christmas cake to the art of embracing easy festive shortcuts, Skye offers practical advice to elevate your celebrations without the overwhelm. Whether you're planning a cosy family Christmas, hosting a festive gathering, or simply searching for new holiday food ideas, this episode is packed with inspiration, laughter, and plenty of seasonal cheer. Skye McAlpine is a cookery writer who believes that food tastes best when shared with others. She is the author of three other books, A Table in Venice, A Table for Friends and A Table Full of Love, writes a monthly column for The Sunday Times and has contributed to publications from around the world, including vogue.com, Vanity Fair, Corriere della Sera and Conde Naste Traveller. In 2021 she launched her own created range of homeware, Skye McAlpine TAVOLA. Skye divides her time between London and Venice with her husband, Anthony, and her two sons, Aeneas and Achille. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

When are you eating Thanksgiving? Cooking for your mental health. Regional Thanksgiving favorites. Stop texting OK. Turkey facts. Thanksgiving food facts. The 5/7 declutter rule.

Ben Ennis and Brent Gunning kick off the second hour by discussing the Leafs' optional skate amid recent struggles. They question Craig Berube's coaching approach, especially given the team's performance, and speculate on Auston Matthews' potential return against the Blue Jackets. They also wonder about Anthony Stolarz's injury situation and the Leafs' injury reporting practices. Next, they analyze Adam Foote's comments on analytics and Russia. After the break, Sportsnet Raptors analyst Alvin Williams (26:23) joins to share insights on Brandon Ingram's fit with the team and his leadership potential. They discuss Scottie Barnes' growth, the Raptors' defensive play, and whether they're contenders in the Eastern Conference. Alvin also reflects on what the Raptors might learn from the NBA Cup and assesses Darko's development as a coach.The views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Sports & Media or any affiliate.

We have a special treat for Mystery Recipe listeners from our friends at Radiolab's family-friendly show, Terrestrials! It's a show that uncovers the strangeness right here on Earth, hosted by Lulu Miller. In this timely episode, Terrestrials decided to call up some of their family-friendly podcast friends at Wow in the World and Circle Round to come together and tell stories about the many feathered beasts that make up the feat of engineering known as THE TURDUCKEN. The result? Three shows with 3 stories about 3 birds stuffed inside of each other! Grab your grown ups and listen as you help prepare your own family's holiday feast! Make sure to search for Radiolab for Kids to find more episodes of Terrestrials wherever you get your podcasts.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pop Culture Expert and Andy's longtime assistant Daryn Carp dishes on five hottest pieces of pop culture. Also, the cast of “Merrily We Roll Along” Daniel Radcliffe, Jonathan Groff, and Lindsay Mendez stop by to discuss the filmed version of their Broadway show and play a game of Secrets with Jenna and Andy. Plus, tips on modern etiquette for the holiday season. And, three kid bakers show off some sweet treats that are perfect for the holidays.   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Ozoz Sokoh is a culinary anthropologist, food historian, and author of the new cook book “Chop Chop: Cooking the Foods of Nigeria” (Artisan, 2025). In the tradition of Julia Child's “Mastering the Art of French Cooking” and Madhur Jaffrey's “An Invitation to Indian Cooking,” “Chop Chop” offers both a cultural history and a hands-on introduction to the flavors of Nigeria.We spoke with Ozoz in a CulinaryArts@SPAC and WAMC on the Road event in Saratoga Springs, New York on November 15. At the event, we were all treated to authentic Nigerian dishes including a goat pepper soup, chin chin, puff puff, jollof rice, and more prepared by Keobi Restaurant of Albany, New York.

Plus, we take a trip to Tewes Farm to meet some Thanksgiving birds.

The November 24 edition of the AgNet News Hour kicked off Thanksgiving week with a fun, flavorful conversation as hosts Nick Papagni and Josh McGill welcomed one of their favorite guests — Darren Hill, five-star chef, longtime restaurateur, and sales manager at JD Foods. Hill, who's been cooking turkeys professionally for decades, delivered a masterclass on choosing, thawing, seasoning, and safely preparing the perfect Thanksgiving bird. Hill began by explaining why whole turkeys aren't common in stores during summer months. Retailers avoid carrying slow-moving frozen inventory, he said, so most whole birds arrive in stores only during the holiday season. Deli turkey, on the other hand, remains a year-round staple because it's processed differently and doesn't follow the same seasonal pattern. As for how growers plan production, Hill said turkey processors ramp up months in advance. Orders from major retailers are often placed in July or August so that birds can be grown, processed, and frozen in time for the Thanksgiving rush. “It's all done way ahead of November,” he said. When it comes to cooking the perfect turkey, Hill is proudly traditional. “I love a classic oven roast,” he said. “That's what I grew up with — the smell of turkey, the sides, the memories.” But he also shared a standout recipe he discovered years ago: the Marco Polo Turkey, a fusion-style brined bird flavored with soy sauce, olive oil, orange juice, ginger, sherry, garlic, paprika, and cracked pepper. The marinade blends Mediterranean and Asian influences, creating a deeply flavorful, incredibly moist turkey that shines whether roasted or barbecued. Hill walked listeners through his preferred cooking method: start the oven hot at 375°F for 45 minutes, then gradually taper down to 350°F and finish around 320°F. Cooking times vary by size, but Hill stressed that the only truly reliable method is a food thermometer. “You want 165°F in the thickest part of the thigh, breast, and wing joint,” he said. “That's how you know it's safe.” He also recommended using a foil tent to prevent over-browning and shared a pro tip: on larger birds, make a lateral cut where the drumstick meets the body. “It helps heat penetrate the joint, especially on those big 24–30 pounders.” Food safety was another major theme. Hill emphasized that frozen birds should thaw in the refrigerator — 24 hours for every five pounds — or, if necessary, in cold running water that is changed every 30 minutes. And once Thanksgiving dinner is over, food should be refrigerated within two hours, not left on the counter while guests chat for hours. “That's when people get sick around the holidays,” he said. “Bacteria grows fast at room temperature.” Beyond turkey, Hill discussed holiday meats like ham and prime rib, noting that demand spikes for ribeye roasts this time of year. He encouraged families to consider buying a whole ribeye, roasting half for Thanksgiving, then cutting the other half into steaks for New Year's. “It stretches the value,” he said. Papagni and McGill wrapped up the show with classic Thanksgiving banter — football on TV, favorite sides, and the power of tradition — before thanking Hill for sharing years of professional insight. As Papagni put it, “If you want your turkey done right, listen to Darren.”

Jade Miller on Creativity, Comparison & Turning Life's Lemons into ArtEpisode IntroductionWhat if the thing you've struggled with your whole life is actually the source of your creativity?In this warm Noise of Life episode, Steve sits down with Jade Miller — artist, author and creative guide — to explore neurodivergence, comparison, overwhelm and how creativity helps us regulate and reconnect.From a late autism diagnosis to chronic illness to raising teens while rebuilding her identity, Jade shares how she turned breakdowns into breakthroughs. She shows how simple acts — journaling, scribbling, painting, gardening, cooking — can calm the nervous system, rebuild confidence and help us feel more like ourselves.If you've ever felt stuck, overstimulated or unsure where to begin, this conversation is a gentle reminder that you are more creative than you think.About Our GuestJade Miller is a New Zealand–born artist, writer and creative mentor. Her upcoming book blends memoir with practical tools that help people use creativity for clarity, resilience and emotional healing. She shares daily art and reflection at Lemonade with Jade.Follow Our GuestInstagram: https://www.instagram.com/lemonade_with_jade/Follow Us OnHost: https://www.instagram.com/thestevehodgsonShow: https://www.instagram.com/sharewithsteveEpisode Highlights00:00 – Late autism diagnosis; understanding her “spicy brain.”00:28 – Introducing Jade: artist, author, creative thinker.00:50 – Creativity as emotional processing.01:13 – Why “good” in art is subjective.01:23 – What “noise” means to Jade.02:12 – Overstimulation, data overload, neurodivergence.03:14 – Rural NZ childhood and early imagination.04:12 – Art as comfort and escape.05:18 – Journaling as emotional release.06:04 – Colour, movement and visual journaling.06:36 – How school teaches comparison.08:05 – The clay elephant story.09:35 – Self-doubt and rebuilding worth.10:38 – “We're all valuable in different ways.”11:04 – Creativity that dies because we don't try.12:02 – Writing her book: answering the call.12:53 – Chronic pain and Chiari malformation.13:52 – Pouring thousands of raw words onto the page.14:20 – Working with editor Liane Hughes.15:12 – Shaping emotion into meaning.15:53 – Her lemon → lemonade framework: self, relationships, context.16:48 – Awareness as the first step.17:14 – Boundaries, relationships and forgiveness.18:19 – Understanding systems and conditioning.19:03 – Returning to what you can control.20:34 – Daily choices that reduce noise.20:56 – Thinking like an artist in life and work.21:29 – Five artist traits: awareness, social fluency, communication, creative intelligence, resilience.23:42 – Why artists are resilient.24:01 – “Everyone is an artist.”25:17 – Cooking, gardening, sketching as creative expression.26:04 – The myth of “I'm not creative.”26:50 – Five-minute rule for starting.27:56 – Choosing creativity over screen time.29:21 – Half-finished Cézanne sketch and the beauty of imperfection.30:38 – A day in the life: teens, wellness, art.31:30 – Showing up even when it's messy.32:56 – Daily practice dissolves comparison.33:21 – Art as meditation.34:40 – Flow through movement and gardening.36:11 – Ideas arriving when we step out of our heads.36:28 – Tools for overwhelm.37:52 – What recovery after dysregulation really looks like.38:42 – Listening to what you actually need.39:40 – Lemons as growth.41:05 – Feel emotions; don't stay stuck.41:20 – Creativity as processing.41:28 – Life-as-art metaphor: chaos + calm.42:47 – The role of contrast.43:04 – Noise she's living with: autism.44:18 – Noise she's letting go: past judgement.45:04 – Lemon she's grateful for: clarity from diagnosis.46:17 – Thinking like an artist: curiosity + openness.46:31 – How to connect with Jade.

In this classic, four families come together for the holidays and drama ensues in the 2000s Thanksgiving movie What's Cooking?See omnystudio.com/listener for privacy information.

Its turkey tips galore with our thanksgiving turket episode!