Podcasts about Cooking

Fresh from Japan, Del reflects on a country that feels like another world—yet one where the stories, questions, and lessons of the COVID era sounded remarkably familiar.Then, Jefferey Jaxen breaks down new questions surrounding sunscreen, skin cancer, vitamin D, and whether decades of public health messaging around sun exposure may be due for a closer look. Plus, the FDA is now exploring psychedelics like psilocybin and ibogaine for PTSD and depression. Is medicine finally moving beyond the SSRI era?And celebrity chef Pete Evans joins Del in The HighWire Kitchen to share the recipes, ingredients, and kitchen secrets fueling the MAHA movement—and why real food may be the ultimate health hack.Guests: Pete EvansBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-highwire-with-del-bigtree--3620606/support.

London Climate Action Week doesn't usually have to compete with extreme weather. But this year, the case for climate action was abundantly clear: a red heat warning, schools shut, trains cancelled, and temperatures breaking the UK's all-time June record. A prime minister's resignation on the opening day only added to the sense that events we'd once considered rare now seem to be happening all the time.This week, Christiana Figueres, Tom Rivett-Carnac and Paul Dickinson report from LCAW 2026, where 75,000 people gathered to work on exactly the crisis unfolding outside. They dig into the politics swirling around the event and the UN Secretary-General's speech that opened it. And with the future uncertain at the UN as well as in Downing Street, Christiana walks through all six candidates to succeed António Guterres, and what each of them actually believes about climate. They also speak with Kate Gallego, Mayor of Phoenix, who alongside last week's guest Nick Reece of Melbourne launched the C40 Global Urban Data Centre Pact at LCAW: a commitment signed by 41 cities to push back on unchecked AI infrastructure expansion in communities that haven't always had a say. And Tom sits down one-on-one with Rachel Kyte, the UK's Special Representative for Climate. She argues that we forgot ‘the second half of Paris', explains how climate diplomacy is shifting gears, and tells us why, against the odds, she still finds reasons for optimism. Learn More:

So often, we see the homes – and lives – of peasants represented as drab and empty. But the reality is bright, busy, fashionable, and colourful. This week, Danièle speaks with Luis Almenar Fernández about how peasants stored and cooked their food, how they used food culture to build relationships, and the beautiful, fashionable objects to be found in a medieval home.This podcast is made possible by the generous support of listeners like you! To find out how to help spread the joy of medieval history, please visit patreon.com/themedievalpodcast

What Pam Corbin doesn't know about preserves, isn't worth knowing. She's an oracle on all things jam - hence her apt nickname, ‘Pam the Jam'.For the home cook, and for those with a kitchen garden worthy of capturing its fruity goodness, this week's episode of ‘grow, cook, eat, arrange' with Pam is a perfect entry point to creating your own jams.She and Sarah share the secrets behind turning seasonal fruit and veg into beautiful jars of low‑sugar jams, compotes and chutneys that actually taste of the fruit, not just the sugar!In this episode, discover:How Pam moved from a tiny jam business in a converted pig unit to writing modern classics on preservesWhy traditional jam recipes were so heavy on sugar, and how to safely make lower‑sugar, soft‑set jams todayPractical, step‑by‑step tips for tricky fruits like strawberries and raspberries – including staging your jam, managing foam, and avoiding overcooked, rock‑hard resultsSimple ways to make more than just jam from your harvest, from apricot compotes and bottled cherries to clever uses for rhubarb, courgettes and runner beansHow to choose and use basic preserving kit so you can confidently turn garden gluts into jars on your shelfOrder ‘Pam the Jam: The Book of Preserves':https://www.amazon.co.uk/Pam-Jam-Book-Preserves-Corbin/dp/1408884496See our events: https://www.sarahraven.com/courses-eventsGet in touch: info@sarahraven.comShop on the Sarah Raven Website: https://www.sarahraven.com/Follow us on Instagram: https://www.instagram.com/sarahravensgarden/Follow Sarah: https://www.instagram.com/sarahravenperchhill/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

NEW with Cameron Parker / Dadbod Cooking: The App is Ready - Ketchup and Steak - New Reviews - MUCH MORE! Powered by Quality Tire Pros: https://www.qualitytirepros.com/ ===== THANK YOU TO OUR SPONSORS: (Welcome to our NEW sponsor) Signal Investigations: https://www.signalpi.com/ Nutrition World: https://nutritionw.com/ Vascular Institute of Chattanooga: https://www.vascularinstituteofchattanooga.com/ The Barn Nursery: https://www.barnnursery.com/ Optimize U Chattanooga: https://optimizeunow.com/chattanooga/ Guardian Investment Advisors: https://giaplantoday.com/ Alchemy Medspa and Wellness Center: http://www.alchemychattanooga.com/ Our House Studio: https://ourhousestudiosinc.com/ Team Montieth Real Estate - Lori Montieth: https://www.findchattanoogarealestate.com/ Ballinger and Associates - Risk Management: https://ballingerandassociates.com/ AirSpace Acoustics: https://www.airspaceacoustics.com/ BWELL4EVER: Labs and IV Therapies: https://www.bwell4ever.org/ ALL THINGS JEFF STYLES: www.thejeffstyles.com PART OF THE NOOGA PODCAST NETWORK: www.noogapodcasts.com Please consider leaving us a review on Apple and giving us a share to your friends! This podcast is powered by ZenCast.fm

Tired of ADHD strategies that don't work? Start with my free training: Stop Trying to “Fix” Your ADHD. You're Not Broken: https://programs.tracyotsuka.com/signup_____You have heard of art therapy and talk therapy. Charlotte Hastings does therapy in the kitchen, and it opens people up in a way the usual chair never quite does.Charlotte Hastings is a psychodynamic therapist, founder of Kitchen Therapy, and author of Kitchen Therapy: How to Become a Conscious Cook. Trained first as an anthropologist, she taught drama to neurodivergent teenagers before building an entire therapeutic approach around the kitchen.Charlotte recognized her own ADHD in her forties, after years of self-medicating and a chaotic childhood with an undiagnosed, alcoholic father. School had convinced her she was not smart. Anthropology, Jung, and eventually a wooden spoon proved otherwise. Now she uses cooking the way other therapists use art or drama: a side-by-side, low-pressure space where the real stuff surfaces.In this episode, Tracy and Charlotte talk about why cooking can work like art or drama therapy, why food and love are so entwined, how recipes can both support and shut down ADHD brains, and why the way you hold a wooden spoon might reveal the way you hold life. If cooking has ever felt loaded, boring, chaotic, or impossible, this conversation offers a gentler reframe: the meal is not just the result. The journey is the meal.ResourcesWebsite: https://therapykitchen.co.ukInstagram: https://www.instagram.com/therapy.kitchenSend a Message: Your Name | Email | MessageADHD isn't a productivity problem. It's an identity problem.That's why most strategies don't stick. They were not designed for how your brain actually works. If you're ready to stop fighting your brain and start building a life that fits, start with the free training here: https://programs.tracyotsuka.com/signupConnect with me:Instagram: https://www.instagram.com/tracyotsukaFacebook: https://www.facebook.com/heytracyotsukaLinkedIn: https://www.linkedin.com/in/tracyotsuka/Are You Ready to Discover Your Brilliance? Order Now: https://tracyotsuka.com/adhd-bookVisit our website: https://tracyotsuka.com

The Tour de France may be the biggest bike race in the world, but there's a little-known race in the heart of the Pyrenees you might not have heard of that, in my opinion, might just be better.    That's right, La Route d'Occitanie, formerly known as La Route du Sud, is a third-tier stage race that sees up-and-comers and the occasional legend rip around the wild, rustic mountain towns of the Pyrenees a few weeks before the big show in July. No, it's not the biggest race in the world, but it's one of the most honest. Nowhere to hide, no massive plaudits: just heat, suffering, and craft. A real racer's race. Just take stage four of the 2010 edition, for example: one of the toughest days in history won by a real racer…   With this in mind, I thought it would be the perfect place to send Life In The Peloton's Race Radio p/b SHOKZ for stage three of their year of chasing the lesser-known but deeply loved races that the most passionate of fans get behind each year.    With the mercury tipping over 40 degrees Celsius, Harry & Stu were in for a scorcher as they made their way from Saint-Paul-Cap-de-Joux to Loudenvielle. Here's what Harry had to say about their long weekend on the Euro barbecue:   Three races into our ‘b-calendar' for LITPRR this season, and after spending an amazing weekend at La Route d'Occitanie, I'm now totally convinced that smaller races are the best way to get out and watch bike racing live.    You get the same thrill of a hundred pros whooshing past, but none of the endless road closures and angry policemen blocking the road, none of the jostling for position with other fans to get a glimpse of a flash of a bike or fleeting set of calves. Big races make everything much harder.   At smaller races, you get the best view in the house with no effort. You've got a better chance of chatting to the riders before or after the race, and everyone is much less stressed. The racing is still exciting, and the roads are still just as beautiful.    I loved listening to this ep and hearing some familiar voices – my old team mate and DS on EF Pro Cycling, Matti Breschel, and Robert ‘Wagi' Wagner, another former team mate and one of my oldest friends from my racing days.    Now, I don't like to pump my own tyres up, but I did actually somehow manage to win a stage of this race back in 2010, the final day from Lauvar to Castres. It was great to see the old Skil Shimano kit from that year dusted off and worn by Harry himself at the roadside – it even managed to get some TV time as Davide Piganzoli ripped past to take the overall win.    Guys, enjoy this ep. The sounds, the vibes, and the atmosphere over in France at this time of year are the perfect combination to get you geed up ready for the big one in July, but don't discount a trip across yourself next year for the Route d'Occitanie; one of the toughest races on the calendar. Only real champions win here…and me.   Cheers, Mitch   This Episode is sponsored by SHOKZ and Saily!    Get an exclusive 15% discount on Saily data plans! Use code PELOSURF at checkout.    Download the Saily app or go to https://saily.com/pelosurf   If you're after the best sports headphones - be it for cycling, running, or even swimming - get across to SHOKZ's website, and use the code LITP enjoy a cheeky discount for being a LITP listener. https://bit.ly/4skq7lK or use the code LITP at checkout.

Claudette Zepeda returns to the pod after seven years to discuss her wonderful new book Cooking the Borderlands: Spice and Smoke Between Mexico and the United States. This is a compelling conversation that comprises Mexican cuisine, culinary vocabulary, the craft and business of cookbooks, and much more. Go pick up a copy of Claudette's book--it's terrific! (Listen to Claudette's previous appearance on the pod.) Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. 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!

Send me a one-way text about this episode! I'll give you a shout out or answer your question on a future episode.Today, I have my honorary co-host, Jessica Fisher, joining me for another seasonal ramble. In this Episode:Mail Bag & UpdatesSummer Ice-Breaker QuestionsSummer Travel PlansWhat We are Cooking & Eating this SummerWhat We are Watching this SummerOur Seasonal Homemaking ProjectsHow hormone therapy and viewing aging as stewardship are helping us be gracious as we get olderHow limiting beliefs hinder our homemaking and our progress towards Christ-likenessSHOW NOTESAll resources and links are on the full show notes post on the blog. Go to theartofhomepodcast.com/blog and search "SUMMER RAMBLE 2026".https://www.theartofhomepodcast.com/post/summer-ramble-2026-with-jessica-fisherConnect with Jessicagoodcheapeats.com | lifeasmom.com | @lifeasmomdotcom | @goodcheapeatsblog Support the showHOMEMAKING RESOURCESHomemaker's Journal, AoH Seasonal MagazinePrivate Facebook Group, Homemaker ForumJR Miller's Homemaking Study GuideSUPPORT & CONNECT Review | Love The Podcast Contact | Text/Voicemail-use the link at top of description | Website | Email  Follow | Follow The PodcastSupport | theartofhomepodcast.com/support**Buy | as an Amazon affiliate, AoH receives a small commission at no extra cost to you when you use our links to purchase items we recommend

Opening Bible Verse:  Ezekiel 24:3-6 IF YOU ARE A NEW LISTENER, WELCOME! BEGIN HERE: This year we are doing my group coaching course together via this podcast! It's free and it only gets better as the year progresses.  In January we began with God at the center of our day and our home. We worked to build the habit of a morning prayer routine. I highly recommend the rosary. It's only about 20 minutes and you'll meditate on the whole life of Jesus. February is the month of decluttering. Saturday episodes have been added to focus on decluttering in the kitchen. Each month will have a different focus area and the Saturday episodes will help you focus on one small section of that room.  In March we decluttered your wardrobe. In April we are moving into budgeting for food. Our Saturday episodes will still be about decluttering. Our declutter focus area for April is your bedroom. In May we dreamed big! June brings us to one of the most useful topics in my group coaching course…meal planning. Ah, the feel of knowing exactly what's for dinner is the most stress-free feeling in the world! Our declutter focus area for June is Hallways/Landings. Give this first episode of 2026 a listen to hear where to begin: 316. Your 2026 Life Overhaul Plan: Faith, Clutter, Debt, Diet and More!  If you've never prayed a rosary or you want to see how you can incorporate it into active decluttering, here is the first episode of my rosary declutter series from last summer. 288. Summer Declutter Series Week Just getting started on your decluttering journey? Give this episode a listen before you begin: 322. Guidelines to Decluttering ***Are you so overwhelmed with clutter that you find yourself unable to make any decisions? Do you plan on decluttering only to find yourself standing in a room confused about where to start? Are you hoping motivation will strike and you'll get it all done in one weekend? If this sounds like you, let's work together. Book a one hour virtual coaching session via Zoom. Together we craft a decluttering plan and I walk you through the process. You'll complete much of the decluttering on your own time at your own pace. I just give you the roadmap and the accountability. Cost $77 per hour. Virtual Coaching Schedule   Not sure what you need? No problem! Book a complimentary 15 minute clarity call. We'll meet via Zoom and see if working with me would benefit you.  Email me at: tightshipmama@gmail.com to schedule a time.   Looking for community of like-minded women? Join the private Facebook community here: Facebook Group Prefer to receive a weekly email with the monthly freebie like a group rosary, group declutter, or budget Q&As?  Join my mailing list here: Monthly Newsletter   For any other inquiries or guest appearances, please email me at: tightshipmama@gmail.com    

In this episode of 5 O'Clock Apron Podcast, Claire drives to Oxford to cook with the Professor of Computer Science and Head of the Department of Computer Science at the University of Oxford, Michael Wooldridge. Michael's field of work has been in Artificial Intelligence (AI) since 1989, a landscape which has seen wide-reaching change. Michael's Wikipedia page, and in particular, the awards and honours section is extensive and hugely impressive. He has written over 350 scientific papers and contributed to many academic books, and his most charming, for the layperson, is the bite-sized Ladybird Expert Book on Artificial Intelligence first published by Penguin Random House in 2018.   As with every episode, Claire knocks on the front door of Michael's house having never met or indeed cooked in Michael's kitchen before. Michael is a bean enthusiast, and to keep within a sensible timeframe, but still wanting to cook with dried beans from scratch, has a huge pot of just-cooked black turtle beans ready and waiting on the hob. Together Michael and Claire cook Michael's favourite weeknight black bean chilli, a dish he regularly cooks at home for his wife and two grown up children, the question posed throughout the recording by Michael is, “How hot should we go?” More chilli is generally the answer, with some additional extra spicy seasoning that Michael is a fan of.    With the black beans bubbling, Claire quizzes Michael on the future of big tech, on whether robots cleaning our houses and loading our dishwashers will happen any time soon, will AI help with the future of food and farming and food insecurity, what is easier to program: driverless cars or grandmaster chess players? With the potential of AI a near constant topic in the news these days, it is with trepidation Claire considers the future of the workforce as we know it, only to be told by Michael “not to worry, the robots aren't coming to get us, just yet!” Cooking with Michael Wooldridge in this episode of 5 O'Clock Apron Podcast is a lesson in reassurance. With anxiety levels in society seen to be generally on the up, and for some, at a tipping point, cooking something delicious for dinner, whatever your line of work, is an opportunity for some much-needed calm and - most important of all - something tasty to eat on the table come dinnertime.      Michael's Black Bean Chilli Recipe  Serves 4 Ingredients;  400g dried turtle beans (you can pre-soak the beans in cold water for an hour or two, or overnight, but Michael thinks this is unnecessary, and his beans were, once cooked, delicious) 1 400g tin of chopped tomatoes  1 whole red chilli 1 large red onion, peeled and finely diced  150g diced chorizo 2 tbsp of olive oil 2 - 3 cloves garlic, peeled and finely chopped  1 tbsp smoked paprika  2 tsp ground cumin 1 tsp dried oregano, or more to taste  Dried chilli flakes, to taste  Jerk seasoning, Michael used Dunns River Jerk Seasoning, to taste  The juice of 1 lime Small bunch of coriander, stalks finely chopped, leaves roughly chopped  Method; Put the beans in a large saucepan and cover with plenty of water, bring to the boil, skim off any frothy residue, reduce the heat to a simmer and cook for around 1 – 1 ½ hours. Keep an eye on the water levels, top up with more water, if necessary, the beans should be fully submerged, at all times. Add the tin of the tomatoes and the whole chilli and continue cooking until the beans are fully cooked through and the sauce is thickened and creamy, not too soupy, just right. Put to one side. In a frying pan, add the olive oil and the onions and fry over a moderate heat for around 5 minutes to soften, add the diced chorizo and the garlic and fry for a further 3 - 4 minutes, until the fat from the chorizo begins to exude in the pan.  Add the ground spices and the oregano and cook for 1 minute more.  When the beans are a good consistency in the pan, thick and creamy, add salt to taste and the chorizo, spices and onion mix in the pan. Add the finely chopped coriander stalks and stir to combine and keep warm. Check the seasoning on the beans, adding salt and more chilli, to taste, if necessary, then add the lime juice and the chopped coriander leaves to serve.      Learn more about your ad choices. Visit podcastchoices.com/adchoices

Vicky Nguyen goes behind online retailers that offer affordable high-end prescription glasses to investigate their quality compared to regular retail stores. Also, the Dallas Cowboy cheerleaders stop by to discuss season 3 of “America's Sweethearts” on Netflix. Plus, a look at the best deals on Amazon Prime Day 1. And, Chef Alexia Duchêne stops by with a delicious French Roast Chicken recipe.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

NIECES KNOW BEST: What Have You Learned From Your Dad? full 273 Tue, 23 Jun 2026 14:44:11 +0000 WsWvAH5T3z7GMHGyhredYHWB6POmNOhY fathers day,dad,dads,cooking,nieces know best,kid advice,music,society & culture,news Kramer & Jess On Demand Podcast fathers day,dad,dads,cooking,nieces know best,kid advice,music,society & culture,news NIECES KNOW BEST: What Have You Learned From Your Dad? Highlights from the Kramer & Jess Show. 2024 © 2021 Audacy, Inc. Music Society & Culture News https://player.amperwavepodcasting.com?f

Marco Langon - 9-Time All-American and Villanova middle distance runner from New Jersey, recognized as one of the top collegiate 1500m–5000m athletes in the U.S. with personal bests of 3:32.79 (1500m) and 13:05.21 (5000m).  Follow Marco: https://www.instagram.com/marcolangon/  Follow along: Instagram: https://www.instagram.com/cameronrhanes Twitter: https://twitter.com/cameronhanes Facebook: https://www.facebook.com/camhanes/ Website: https://www.cameronhanes.com Timestamps: 00:00:00 – From Working at a GAs Station to Olympian Status 00:14:18 – Marco's Childhood Struggles 00:18:37 – Hard Work for Financial Stability 00:23:20 – Growing up Without a Father Figure 00:31:42 – Confidence in Talent 00:34:04 – College Recruitments & Getting in to Villanova University 00:37:48 – Villanova - “You're Never Tired if You're Winning” 00:41:52 – Get Back to Work 00:44:03 – Dealing with Criticism: Attention is Currency 00:47:59 – Rivals, Ego, & Outworking the Rest 00:58:15 – Upcoming 2 Mile Pro Race 01:01:19 – A Student to the History of Running: Eamonn Coghlan 01:03:52 – Goals to be an Olympic Champion 01:06:55 – Sebastian Coe, Dave Patrick, and other Notable Runners 01:08:23 – Marco's Experience at the Bow Rack 01:10:11 – Running Pisgah 01:12:21 – F**k, Marry, Kill: Running, Cooking, Getting Tattooed 01:14:25 – People Watching 01:17:13 – Thankful for a Difficult Childhood 01:18:06 – Final Thoughts Thank you to our sponsors: Black Rifle Coffee: https://www.blackriflecoffee.com/ Use code KEEPHAMMERING for 10% your order Montana Knife Company: https://www.montanaknifecompany.com/ Use code CAM for 10% off  MTN OPS Supplements: https://mtnops.com/ Use code CAM for 20% off & Free Shipping Hoyt: http://bit.ly/3Zdamyv use code CAM for 10% off Grizzly Coolers: https://www.grizzlycoolers.com/ use code KEEPHAMMERING for 15% off Ketone IQ: https://www.ketone.com/Cam use code CAM for 30% off your first subscription

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Chef George Blackwell Smith IVTake a walk with me down Fascination Street as I get to know Chef George Blackwell Smith IV. In this episode, we chat about what led him to fall in love with cooking, and the taste of Louisiana specifically. Chef Blackwell Smith explains how he went from growing up in California, moving to Chattanooga, then to Louisiana, and why he went back to Tennessee. Then we discuss his company The Lucky Cajun This is a premium spice and seasoning blend company that prides itself on the freshest blends. I get the chef to explain to me what makes his spices and seasonings better than what you grab off of the supermarket shelf. We do trade restaurant horror stories before we get into the specifics of each of his product line offerings. The Lucky Cajun offers a hot sauce called The Green Boss, as well as several unique blends. Blackbeard's Smoke, Jerk, Cajun, and the Original. Chef Blackwell Smith explains his philosophy of 'the anatomy of the bite', and an ever-expanding selection of easy-to-read cookbooks. He teases some of the upcoming new products, and we even touch on some of the skills that make spending time in the kitchen a ton of fun. Make sure you check out what the chef has to offer over at TheLuckyCajun.com and follow him on social media.

 Glen Leeson, co-founder of The Tamil Prince, The Tamil Crown and Tamila, joins Dan Pope to unpack how one of London's most talked-about Indian restaurant groups was built from pub pop-ups, second-hand fridges and blind belief.From Patty & Bun's burger boom to JKS discipline, lockdown hustle, personal guarantees, viral Sunday roasts, Dishoom collabs, delivery strategy and the magic of creating a restaurant that feels alive — this is a proper founder story about graft, taste, timing, luck and learning by doing.

Episode 309 - Cooking up an outdoor Podcast! We talk World Cup and Philly, The Phillies improvements and needs, Eagles depth, Penn State best offensive Players in the 2000's and more of the usual fun!

Sermon by Mr. Tom Buiter on June 21, 2026 (evening) at New Covenant Church in Anderson, SC. Scripture Passage: 1 Kings 18: 1-40 Outline: 1. Setting the Table 2. Cooking the Meal 3. Cleaning up the Mess ncchurch.net

It's all Toronto in this one, I dig into the moves so far with the Toronto Maple Leafs and why Chayka is killing it so far. Hosted on Acast. See acast.com/privacy for more information.

WE define the elusive Charcuterie boards plus we chat with Aussie Select a delicous lamb charcuterie and our buddy Chef Robert Prado joins us to further the board discussion

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00)! Y'all are really getting into our second round of the BBQ Playlist Contest (00:43). If you heard about a restaurant called Wok Star, BBQ probably wouldn't be the first thing you'd expect to find on the menu (06:34). Malcom's video teaching Guga how to cook the perfect picanha is finally out, and y'all are loving it (10:15). Father's Day is coming up this weekend, and Malcom's plan is to do absolutely nothing (15:50). Grilling at a condo? Here's how to make food cooked on a shared grill taste even better than what comes off your grill at home (20:28). JBS is shutting down several beef processing facilities, and cattle prices don't appear to be improving anytime soon (23:50). Y'all know we love desserts around here, so these viral Banana Pudding Brownies are definitely next on our must-try list (26:43)! Everyone wraps their pork butts, but what about finishing one in a Dutch oven (29:00)? Michael shared a recipe for Jalapeño Cheddar Stuffed Meatballs, and they looked absolutely incredible (31:15). If you've frozen jalapeños for jalapeño poppers, can you put them straight on the grill from frozen (32:30)? There are plenty of ways to cook ribs, but is it worth wrapping them in parchment paper before foil to finish them off (35:40)? Pulled pork takes Poutine to a whole new level… only thing missing was some good old Blue Plate Mayo (38:40)! We've had baked beans every way imaginable, but adding pineapple to them is a first for us (42:30).

Clayton Fletcher (@claytoncomic) shares a rapid-fire review of a recent $3500 buy-in at The Wynn.----Try out Jaka Coaching for seven days FREE: https://jaka.poker/TPEhttps://jaka.poker/TPE----Check out Clayton's YouTube channel and see all episodes with full visuals!----Sign up to receive Clayton's poker email updates absolutely free: https://claytonpoker.substack.com/----Get tickets to see Clayton perform stand-up!!!  www.claytonfletcher.com----Join the Tournament Poker Edge discord channel:https://t.co/JHEUIHrCrJ

The best celebrity profile we’ve read lately is with a famous actress who doesn’t exist. And yes, she’s a bit of a b*tch. How much money has Em spent on takeaway in the past year? And, send us the text messages from your friends that need analysing, it’s our new version of Book Club. Oh, and what your school house colour says about you. Support independent women’s media and get our biggest offer of the year. Subscribe here for 30% off your annual Mamamia subscription. Code applied at the checkout. Offer ends June 30. Plus, Recommendations Holly breaks all the rules with an impassioned plea for you to watch Rivals Season 2, specifically Episode 6 even though she’s been banging on about it for months. Em recommends Airbrush concealer by Hourglass. Mia has been reading Whistler by Ann Patchett, her latest novel about a woman who has three fathers. What To Listen To Next: Listen to our latest episode: ‘My Hardest Night As A Mum’: Jessie's 3-Month Check-In Listen: So The Wedding Has Happened & Kyle Sandilands' Big D*ck Deal Listen: The Ariana Grande Panic Listen: Um, WTF Is Going On With Gwyneth & A Very Beckham Weekend Listen: The Celebrity Bathroom Debate We Can't Agree On Listen: THAT Sex Scene in Off Campus. Oh. Listen: The Knicks, The ‘Witch’ & Can You Say No To Madonna? Listen: 3 (Celebrity) Weddings And A Guest Drama Connect your subscription to Apple Podcasts Discover more Mamamia Podcasts here including the very latest episode of Parenting Out Loud, the parenting podcast for people who don't listen to... parenting podcasts. SUBSCRIBE here: Support independent women's media You can now watch our show in full length video on the Apple Podcast app - make sure your phone is up to date and we can't wait for you to see Mamamia Out Loud on Apple What to read: 'I can guess your entire personality from your school "house colour".' HOLLY WAINWRIGHT: Why every grown-up woman is cheering for this cheating couple. One of the sauciest book to television adaptations of the year is now on Disney+. THE END BITS: Check out our merch at MamamiaOutLoud.com Sign up to our newsletter here: Holly Out Loud GET IN TOUCH: Feedback? We’re listening. Send us an email at outloud@mamamia.com.au Share your story, feedback, or dilemma! Send us a voice message. Join our Facebook group Mamamia Outlouders to talk about the show. Follow us on Instagram @mamamiaoutloud and on Tiktok @mamamiaoutloud CREDITS: Hosts: Holly Wainwright, Clare Stephens & Emily Vernem Acting Group Executive Producer: Sasha Tannock Executive Producer: Grace Rouvray Video Producer: Josh Green Associate Producer: Tessa Kotowicz Mamamia acknowledges the Traditional Owners of the Land on which we have recorded this podcast.Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

Todd Duplechan and Jessica Maher are the husband-and-wife chef-owners of Lenoir, a MICHELIN Guide restaurant in Austin's Bouldin Creek neighborhood open since 2012. They also formerly owned Métier Cook's Supply next door and opened Boni's Bar, a Spanish drinks and bites concept, in Spring 2026. Todd is a native Texan who trained at The Danube under David Bouley and served as chef de cuisine at the Four Seasons Austin before opening Lenoir. Jessica cooked through the Bouley restaurant family and at Tabla with Floyd Cardoz and Gray Kunz before moving to Austin. They met through the Bouley restaurants and have built Lenoir together for 14 years.This episode is about the gap between technically skilled and genuinely great, and what it actually takes to close it.Why great cooking is built through process, patience, and accumulated experience, and why social media trends actively work against that developmentThe foundational cookbook list every serious cook should own, from Ducasse's Grand Livre de Cuisine to Jacques Pépin's La Technique to Paul Bertolli's Cooking by HandHow mentorship through observation, athletic team dynamics, and genuine hospitality have kept Lenoir evolving for 14 years without losing what makes it worth returning toAndré Natera, Todd Duplechan, and Jessica Maher cover Todd's stage at The Danube, being hired, and the 12-course meal at the pass that changed how he understood professional cooking, how they met through the Bouley restaurant family, what separates cooks who develop into great chefs from those who plateau, and the teamwork and hospitality philosophy that has driven Lenoir's 14-year evolution. The episode closes with rapid fire kitchen gear, the chef Mount Rushmore, and the story behind Métier and Boni's Bar.GuestTodd Duplechan on Instagram → https://www.instagram.com/duplechananigans/Lenoir on Instagram → https://www.instagram.com/lenoiratx/Boni's Bar on Instagram → https://www.instagram.com/bonisbaratx/LinksSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

Link Up w/The Morning Sickness Digitally All Over:Instagram: @hms_98_official, @bosskupd, @bretvesely, @dickToledoX/Twitter: @HMSon98, @DickToledo, @bretveselyFacebook: @HMSKUPDYouTube: @hmspodcast9320, @98kupdRequest/Call in/Wakeup Song line:(IN AZ) 602.585.9800More HMS: holmbergpodcast.com, 98kupd.comEmail: dtoledo@98kupd.com, bvesely@98kupd.com, bbogen@98kupd.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Matt Smith discusses the latest season of “House of the Dragon” and catches up with Craig. The TODAY dads go on their yearly Father's Day adventure and chat about fatherhood. Melissa Garcia shows off some problem-solving products ahead of the start of summer. And, the perfect dish for celebrations: ribeye and anchovy butter potato salad.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Matt Smith and Olivia Cooke talk about their roles in “House of the Dragon.” Olympian, Shawn Johnson and her husband, Andrew East share more about their new book “The Courage to Commit.” Melissa Garcia shows off some problem-solving products ahead of the start of summer. And, father and son Chefs Jean-George and Cedric cook a grilled chicken dish and chocolate dessert. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

There are few flowers more quintessential than the rose, and it's safe to say that there's a perfect rose for everyone's tastes. This week's ‘grow, cook, eat, arrange' delves into the world of roses, with someone whose love for a great rose knows no bounds: Josie Lewis.Whether you're looking for a rose with a particular colour to combine with the beauty of your existing garden, or you're more pressed by scent and structure, we hear which are the absolute best roses to grow, and how best to tend to them for healthy, reliable growth.In this episode, discover:Which varieties of Roses are the standout performers for each colour groupThe best ramblers, bloomers and climbers, from the huge, creamy white Wedding Day to the beautiful copper-brown Hot ChocolateHow to make your roses last in water for maximum vase lifeSee our events: https://www.sarahraven.com/courses-eventsGet in touch: info@sarahraven.comShop on the Sarah Raven Website: https://www.sarahraven.com/Follow us on Instagram: https://www.instagram.com/sarahravensgarden/Follow Sarah: https://www.instagram.com/sarahravenperchhill/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

In this episode of Girl Talk with Tay, I sit down with Violet Witchel, food creator, Culinary Institute of America graduate, MasterChef contestant, and author of an upcoming cookbook, to talk about building a career in food, creating viral recipes, and culinary education, and the mindset behind long term success.Violet shares how she started posting content during the pandemic and unexpectedly built a thriving online community around cooking and recipe development. What began on TikTok evolved into a full time business, opening doors to MasterChef, culinary school, brand partnerships, and her upcoming cookbook.We talk about her experience on MasterChef and the difference between being an elevated home cook and a professional chef. Violet also shares why attending the culinary institute became such an important part of her journey and how it helped strengthen her skills, confidence, and credibility in the food industry.We also dived into the recipes that put Violet on the map which is her Dense Bean Salads. She shares how they took off online, why they resonated with so many people, and how that momentum helped shape the next chapter of her career.Beyond recipe creation, Violet shares practical cooking tips every home cook can use. We discuss mise en place, kitchen organization, efficient cooking habits, and simple systems that make preparing meals more enjoyable.We also explore how Violet spots emerging food trends, why she believes eating habits are evolving, and what she sees ahead in the food and wellness space.Finally, Violet gives us a behind the scenes look at her upcoming cookbook featuring high-fiber, gluten-free recipes, dozens of new Dense Bean Salads, easy weeknight dinners, breakfast ideas, and culinary techniques designed to make cooking feel more approachable.xo, Tay⸻Follow Violet Witchel!

Link Up w/The Morning Sickness Digitally All Over:Instagram: @hms_98_official, @bosskupd, @bretvesely, @dickToledoX/Twitter: @HMSon98, @DickToledo, @bretveselyFacebook: @HMSKUPDYouTube: @hmspodcast9320, @98kupdRequest/Call in/Wakeup Song line:(IN AZ) 602.585.9800More HMS: holmbergpodcast.com, 98kupd.comEmail: dtoledo@98kupd.com, bvesely@98kupd.com, bbogen@98kupd.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tips for Cooking with a Salt Block. Sarah Trad, founder of Beit Trad, joins to chat about her latest book: “A House in the Lebanese Mountains”. A restored family home that has become a welcoming guesthouse, filled with Lebanese hospitality and traditional home-cooked recipes and dishes. Inspired slow living around the family table. My last bite: Mango Mojito BBQ Sauce

Good friend of the boys, Nathan 'Sawyzie' Sawyer, joins the podcast for a proper camp cook-up just out of Perth.On the menu today: A prosciutto roast chicken cooked in a WeberQ and Thai big mac style tacos cooked on a generic gas cooker. Both really easy to make when heading off camping and absolutely delicious.Sawyzie walks through exactly how he preps and cooks each dish, plus we get an insight into how he camps out of his GU Patrol setup and how he runs his camp kitchen on the road.If you're eating two-minute noodles on your camping trips, this one's for you.Music by The Southern River Band. Produced by BackChat. Tyrepower powering the podcast!The 4WD Podcast is recorded out of BC Studios, built by grounded. building tomorrow, together. https://grounded.com.au/Follow us on Instagram: @the4wdpodcast. Music by The Southern River Band.Head to your local Tyrepower for any tyre, wheels or battery needs! w: www.tyrepower.com.au/ ig: tyrepowerofficialTerrain Tamer. Making 4WD parts and accessories that have been designed, manufactured and tested to withstand the harshest conditions Australia has to offer. w: www.terraintamer.comThe 4WD Podcast powered by Tyrepower. Recorded at BackChat Studios built by grounded.Music by The Southern River Band.Tough Dog Making Tracks Across the World! Hosted on Acast. See acast.com/privacy for more information.

379: Do you know there are actually low-carb potatoes?Do you avoid carbs because of gut issues like SIBO, IBS, or blood sugar spikes, and wish you could incorporate them back into your diet? Well, today I have Phoebe Lapine on the show, and she shares ways we can still enjoy carbs in the right way. It all comes down to preparation, quantity, and combining carbs with other foods, as well as experimenting to find what works for you. Phoebe is the cookbook author of SIBO Made Simple and has recently released her newest book, CARBivore. Phoebe has personally experienced SIBO, Hashimoto's, and several other health challenges I think we can all relate to. In this conversation, she shares some tips and tricks to help us expand our diets with carbs while still keeping blood sugar and IBS in check. I hope you enjoy this conversation as much as I did! Topics Discussed: → How to prepare carbs to benefit you → What to look for when buying pasta → Elimination dieting → Fiber: Helpful or harmful? → Trigger foods to avoid → Helpful foods for a SIBO diet → Low-carb potatoes → The best types of dairy to consume → Not all gluten is created equal As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By:  → Fatty15 | For 15% off the starter kit go to https://fatty15.com/digest → Bethany's Pantry | Go to https://bethanyspantry.com/ and use the code PODCAST10 for $10 anything! Timestamps: → 00:00:00 - Introduction → 00:00:44 - Meet Phoebe Lapine & The Carbivore Philosophy → 00:01:51 - Rapid Fire: Carbs, Gluten, Candida & Hashimoto's → 00:05:28 - Phoebe's Hashimoto's Diagnosis & Healing Journey → 00:08:24 - Gluten, Autoimmunity & Finding Root Causes → 00:09:56 - SIBO Symptoms, Testing & Treatment → 00:13:38 - Are Carbs Bad for SIBO? → 00:15:30 - Carbs, Fiber & Blood Sugar Explained → 00:18:48 - The Fiber Controversy → 00:20:14 - What Is a Low FODMAP Diet? → 00:22:04 - Foods to Avoid on Low FODMAP → 00:23:40 - Fructose, Sweeteners & Digestive Symptoms → 00:25:12 - Why Food Diversity Matters for Gut Health → 00:28:42 - Dairy, Lactose & Digestive Health → 00:31:42 - Elimination Diets vs. Low FODMAP Diets → 00:35:20 - How to Build an Effective Elimination Diet → 00:39:00 - Why Food Preparation Matters for Digestion → 00:40:04 - Sprouting, Soaking & Fermented Grains → 00:41:24 - Slow Carbs vs. Low Carbs → 00:42:12 - Why Some People Tolerate European Bread & Pasta Better → 00:46:30 - Cooking, Cooling & Resistant Starch → 00:50:30 - Low-Carb Potatoes & Selective Breeding → 00:52:34 - SIBO-Friendly Foods & Gut Healing Strategies → 00:54:32 - Phoebe's Favorite Recipes from Carbivore → 00:56:00 - Desserts, Blood Sugar & Healthy Indulgences → 00:57:36 - Hashimoto's, Perfectionism & Realistic Healing Expectations → 01:00:00 - Finding the Right Practitioner for Gut Health → 01:02:16 - Where to Find Phoebe & Her Resources → 01:03:13 - Outro  Further Listening: → Do You Need to Stop Mixing Carbs and Protein? The Shocking Digestion Secrets You've Never Heard! Connect with Phoebe Lapine:  → Instagram → Website → Get her book HERE Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

Cooking at home can be stressful, especially when you're tired, standing in the kitchen, and not sure what to make. In those moments, it's easy to feel stuck before you even start. Serena Wolf, a classically trained Le Cordon Bleu chef, bestselling author, and culinary instructor, believes cooking should be fun, flexible, and enjoyable. She encourages home cooks to think of recipes as invitations, not rigid rules. As the author of the new book You Do You, Serena is on a mission to help you build confidence in the kitchen, which ultimately leads to trusting your culinary intuition.   In this episode, you'll learn: How to make ingredient swaps without second-guessing yourself Simple ways to build confidence in the kitchen Why there are no "stupid questions" when you're learning to cook How letting go of perfection brings more ease and enjoyment into cooking The reason small joys can lift your mood  A surprisingly easy way to get more organized and reduce stress You'll feel empowered to let go of pressure, build trust in yourself, and find a more joyful way to cook and eat.   Learn More about Serena Wolf: You Do You The Dude Diet Website: serenagwolf.com Blog: domesticate-me.com Instagram: @serenagwolf   Learn More about Elise Museles: Rise & Shine Coaching Program (50% discount for podcast listeners) Food Story: Rewrite the Way You Eat, Think, and Live Website: elisemuseles.com Instagram: @elisemuseles

There's something so human about live theatre. Real people are telling a story in a shared space, while you share space with other people watching. It's intimate. For playwright Gabriel Diego Hernández, it's also a way to tell truths about, and poke fun at, race in the United States. His play “Quarter Rican” explores his worldview as a mixed-race Puerto Rican man and father. In this episode, we talk about the power of the stage to be its own brand of protest, which includes talking about representation. And since our host is a playwright too, they had a lot to say about how we tell stories on stage to make bigger points about the world we live in. Learn more about New Jersey hip hop artist, actor, poet, educator, and playwright Gabriel Diego Hernández on Instagram: @gabriel_diego_hernandezThis season of Race Unwrapped is supported by the Kentucky Center for African American Heritage, and by our listeners. Click here to help make this work possible!

Bûcheron (French for “lumberjack”) in Minneapolis, Minnesota, won the James Beard Foundation award for Best New Restaurant in America in 2025. Last month, Jonathan Ellsworth had the opportunity to attend a Bûcheron dinner, and today, he talks with owners Jeanie and Adam Ritter about their unconventional backgrounds; how they and their team created a restaurant that earned one of the most prestigious awards in the culinary world; and what life has been like since.We Want to Hear from You!Have a topic, craft category, or craft company you'd like to see us cover? Email us at: info@blisterreview.com to share those or any other thoughts you have about CRAFTED.TOPICS & TIMES:What is Bucheron? (3:18)Minnesota French (5:05)Jeanie's Background (7:41)Adam's Background (14:47)Michelin & James Beard (25:10)Travel & Learning (29:24)Boucheron's Methodology (31:09)Cooking in Unfamiliar Places (36:41)Opening Bucheron (42:58)Winning the James Beard Award (46:51)Advice for Success (51:54)Minneapolis and ICE (56:19)The Bear (1:03:02)Eating at Home (1:05:07)RELATED LINKS:BucheronBlister Craft CollectiveBecome a BLISTER+ MemberENTER OUR WEEKLY GIVEAWAYS:Enter Our Free Weekly GiveawaysSEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Jenn talks about having Presley bring home the food she's been cooking at the cooking class. 

On today's show Shannon gives the rundown on 22 things you can teach in the summer months to catch your child up and prepare them for success in the new school year. 00:00 Intro & Autism Live Mission 02:59 Summer Learning Opportunities for Kids 03:24 25 Skills to Teach Over the Summer 08:06 Overview of All 25 Life Skills 12:19 Skill #1: Building Reading Habits 18:01 Skill #2: Potty Training & Generalization 19:46 Skill #3: Making Math Fun 23:13 Skill #4: Swimming Safety & Skills 25:23 Skill #5: Teaching History Creatively 27:30 Skill #6: Exercise & Self-Regulation 29:28 Skill #7: Speech Practice with Tongue Twisters 32:21 Skill #8: Enjoying Museums with Sensory Needs 36:05 Skill #9: Live Music & Theater Skills 40:28 Skill #10–15: Cooking, Help, Social & Travel Skills 51:18 Skill #16–25: Daily Living, Independence & Confidence 1:05:58 Wrap-Up & Final Thoughts

Robin reacts to the Indiana Fever's win over the Toronto Tempo.

Harvesting, Milling, and Cooking with Arizona's Native SuperfoodIn this episode we explore mesquites as a desert food source, hosted by Romey Romero & Farmer Greg. This episodes guests are Peggy Sue Creekmore and Mike Clow and we explore one of the Sonoran Desert's most abundant and overlooked food sources: mesquite beans. The conversation covers how to identify quality mesquite trees, harvest pods safely, dry them properly, and turn them into nutritious mesquite flour using a community hammer mill. Listeners learn why mesquite has been a staple food for centuries, how it compares to conventional flour, and how to transform this free local resource into delicious baked goods, drinks, and snacks. The episode also highlights educational workshops, harvesting walks, and community milling opportunities.Key Topics & EntitiesMesquite bean harvestingMesquite flour productionCommunity hammer mill projectNative desert food systemsPeggy Sue CreekmoreMike ClowFarmer Greg PetersonSonoran Desert edible plantsPalo verde beansCarob podsIronwood seedsAflatoxin preventionBruchid beetlesUrban Farm mesquite milling eventsKey Questions AnsweredWhy is mesquite considered a valuable food source?Mesquite pods are highly nutritious, naturally sweet, gluten-free, and rich in protein. Indigenous peoples and desert communities have relied on mesquite as a staple food across the Southwest and northern Mexico for centuries.Do all mesquite trees produce good-tasting pods?No. While all mesquite pods are technically edible, flavor varies significantly from tree to tree. Some are sweet and pleasant, while others can be chalky or have an unpleasant aftertaste. Tasting pods before harvesting is essential.What does mesquite flour taste like?Mesquite flour has a naturally sweet flavor often compared to graham crackers, caramel, or malt. Many recipes require little or no additional sugar because of the flour's natural sweetness.When is mesquite harvesting season?Mesquite pods typically begin ripening in June, although weather and elevation can shift timing earlier or later. Pods should be fully tan, dry, and free of green coloration before harvesting.How should mesquite pods be harvested?Harvest pods directly from the tree rather than from the ground. Many harvesters use a tarp and gently shake or tap branches to collect ripe pods.Why shouldn't pods be collected from the ground?Ground-harvested pods can develop mold and aflatoxins, which may contaminate community milling equipment and reduce food safety.How can harvested pods be stored properly?Pods should be dried thoroughly in shallow boxes, baskets, dehydrators, ovens, or even a parked vehicle. Moisture is the primary cause of spoilage and milling problems.What is a mesquite hammer mill?A hammer mill is a specialized machine that pulverizes entire mesquite pods, including seeds and pod walls, into flour. Traditional grain mills cannot process mesquite effectively because its natural sugars gum up the machinery.What can be made with mesquite flour?Mesquite flour can be used in cookies, muffins, crepes, breads, energy balls, beverages, and other baked goods. It works particularly well in low-temperature baking and gluten-free recipes.What happens to the material that doesn't become flour?The coarse material, often called "chunky bits" or chaff, can be used to make tea, brewing mash, and other food products.Episode HighlightsMesquite flour is naturally sweet enough to reduce or eliminate added sugar in many recipes.Flavor quality varies dramatically between mesquite trees, making tasting an important step before harvesting.A mature mesquite tree can produce more than 100 pounds of pods in a season.Harvesters should only collect pods directly from the tree to prevent mold contamination.Proper drying is the single most important factor for successful milling.The Urban Farm community hammer mill converts harvested pods into food-grade flour.Mesquite flour is gluten-free and requires binders such as eggs, chia, or applesauce when baking.Desert trees such as palo verde, carob, ironwood, and mesquite offer significant edible resources often overlooked by modern food systems.Calls to Action & ResourcesMesquite Harvesting Walks — https://urbanfarm.org/mesquiteMesquite Milling Appointments — https://urbanfarm.org/mesquiteUrban Farm Educational Programs — https://urbanfarm.orgDesert Food Tree Guide — https://learn.desertkitchen.net/treesVisit www.UrbanFarm.org/990 for the show notes and links on this episode!Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges.You can chat with Greg, Janis or Ray to get permaculture based feedback.Click HERE to learn more!*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

Cooking a steak is simple. Cooking a great steak is an art. In this episode, George and Cheryl break down everything you need to know in order to prepare a truly great piece of meat. From sourcing, grades, and aging to cooking methods, temperatures, and resting, they get into every aspect of the process, beginning at the butcher counter and ending with you tucking into a positively delicious meal. Watch Arch Eats on YouTube and listen on Spotify, Apple Podcasts, or wherever podcasts are available. See related stories and resources from this episode at https://www.stlmag.com/podcasts/arch-eats/episode-69 Watch on YouTube: https://www.youtube.com/playlist?list=PLwYnyrcREHGkvOXGJHENgtHtcRMnGPVFW Listen on Spotify: https://open.spotify.com/show/0BfUm30GQXcfuYAWqwrsYs?si=432aaa0abc5646a4&nd=1&dlsi=c46d922dd1824b7b Listen on Apple Podcasts: https://podcasts.apple.com/us/podcast/arch-eats/id1714524378 New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing: https://www.stlmag.com/podcasts/how-to-listen/ Have an idea for a future episode? Email podcasts@stlmag.com Interested in being a podcast sponsor? Email advertisting@stlmag.comSee omnystudio.com/listener for privacy information.

What happens when a love of food becomes a passport to the world? On this episode of Speaking of Travel, we're joined by Liisa Andreassen and John Godts, the husband-and-wife team behind Cottage Cooking, whose adventures have taken them across six continents and more than 40 countries.What began as a creative way to fund their travels has evolved into a meaningful journey centered on food, storytelling, cultural exchange, and human connection. John and Liisa have discovered that food is one of the world's most universal languages.In this conversation, we explore how travel has expanded their perspective and inspired them to create experiences that bring people together. We discuss the ways curiosity can lead us beyond our comfort zones and how some of life's most memorable moments happen when we slow down and truly connect around a table.At its heart, this conversation is about connection. It's about saying yes to new experiences and embracing the unfamiliar. Liisa and John show us how some of the most meaningful moments in life happen when we gather around a table and listen with an open heart. And allow ourselves to be transformed by the journey.A must listen! Thanks for listening to Speaking of Travel! Visit speakingoftravel.net for travel tips, travel stories, and ways you can become a more savvy traveler. 

What is this episode even about? Well, what do YOU want it to be about? With just a few taps. You can personalize your YKS episode to be about your favorite topic, customized for the day of the week, or even make a super duper special one for your birthday! That's right, an episode of YKS all about your special day. Mike opens up the episode (how unusual!) by singing “Happy Birthday”, using the traditional melody, when all of a sudden Producer Dan jumps in with his super cool traphop remix. And when Howell makes a special appearance, you know this karaoke birthday party is just getting started! Then it's time for presents, cake, and group photos to make sure this memory lasts a lifetime. Then JF walks in to clean up and everyone takes turns spitting on him and kicking. It gets pretty violent. That's a lot of blood.Music for YKS is courtesy of Howell Dawdy, Craig Dickman, Mr. Baloney, and Mark Brendle. Additional research by Zeke Golvin. YKS is edited by Producer Dan. Social Media by Maddalena Alvarez.Executive Producer Tim Faust (@crulge)Playstation 2 up in the ride…but who cares! Even Ludacris would have to admit that the value you get from a YKS Premium subscription far surpasses the value of a paltry 6.2 GFLOPS PS2. But I guess if you can get one for $7 or $10, go ahead and try it for a month. And when you beat Crash Bandicoot, come on back to YKS Premium and enjoy bonus episodes of YKS every single Friday!Follow us on Instagram: @YKSPod, TikTok: YourKickstarterSucks and subscribe to our YouTube channel for more video stuff! Wow, 2026 is gonna be lit!! Gift subscriptions to YKS Premium are now available at Patreon.com/yourkickstartersucks/giftSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In today's talk, I share the power of cooking nights. I share why having cooking nights is a great way to bond with your partner, unwind, and how it's one of the best date ideas. CONQUER SHYNESS

Bryze joins us to record immediately after we watched what was easily the greatest UFC card of all time. We review the card as a whole and how sick it was to ultimately see Justin get his hand raised. Then we crack into our recaps: catching up with Bryze about his recent Deer hunting trip, another trip to Maroons camp before we get into on of Tommy's best Sunday Roast cookups of all time. Hilarious news to cover this week, including a house squatter who lived in old love's roof for months without getting caught! We cover a new addition to Poo's Reviews for your chance to win some new workwear and even review some of Col's Cooking courtesy of the Deadass community. Enjoy legends! HOW GOOD ARE MONDAYS!Alpha Blokes Survey - take ya 5 mins! https://podcastsurvey.typeform.com/AlphaBlokesGot a yarn for Talkback? Email it to carryon@alphablokes.com.auWant Poo to review your Tinder profile? Email the big fella with your intel to possibly get on to Poo's Reviews: poobandit@alphablokes.com.auEver wanted to watch the Podcast? Check out full visual, uncut and ad-free versions on our Patreon. Only $5 a week plus access to all of our exclusive vlogs. Our vlog interviewing the QLD Origin side has justs dropped, with one to follow from Alphafest pretty soon: patreon.com/alphablokespodcastBetter Beer: Jog in a can, win in a tin, the athletes choice. Try their new Halfy's at any bottle-o near you: https://www.betterbeer.com.au/Neds: Whatever you bet on, take it to the neds level: https://www.neds.com.au/SP Tools: Schmicker tools for an even schmicker price, use code "ALPHA" at checkout for 10% off and check out their brand new catalogue: sptools.comPortwest: Tough workwear for tough jobs. Check out their vast variety of PPE for the jobsite here: https://www.portwest.com/market/Papa Macros: ready made unreal meals if you're too flat out to meal prep Sunday arvo. Use the code "ALPHA" for $30 off your first order or "ALPHA10" for any reoccuring order for 10% off at papamacros.com.au OR simply use the links below:$30 off your first order: https://www.papamacros.com.au/?coupon-code=ALPHA&sc-page=shop10% off: https://www.papamacros.com.au/?coupon-code=Alpha10&sc-page=shop0:00 - UFC Freedom 250 Review12:00 - Weekends (Origin 2 Camp, Hunting, Catch Up)1:06:59 - Pub Of The Week1:23:04 - Alpha News1:49:10 - Trendsetters1:53:02 - Dump Finds1:57:59 - Poo's Reviews Hosted on Acast. See acast.com/privacy for more information.

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00)! Ole Miss is absolutely dominating college baseball right now, and we break down their incredible run (00:45). If you missed our community playlist competition in the past, here's another chance to win some awesome prizes (04:30)! Shoutout to Peg Leg Porker for sending us a killer bottle of bourbon (06:40)! We catered the Rolling Thunder Charity Event last week, and it was an absolute blast from start to finish (09:00). Y'all know Malcom has always been a big fan of American Skins pork rinds, but he's got a brand-new favorite hookup to share (13:44). Malcom reveals his go-to method for making the best bacon for breakfast every time (18:04). We've never met a bad hot dog, but Tyler somehow managed to find one this past weekend: maybe some good old Blue Plate Mayo could have saved it (23:43)... Chefs across America have ranked the best hot sauces of 2026, and we're sharing our thoughts on the list (27:34). Walmart has started rolling out Copa Cut steaks, and we're on a mission to track them down and give them a try (31:50)! Planning a nacho bar? We discuss the best meat options for building the ultimate plate of loaded nachos (35:23). If you're using the snake method for smoking ribs, how much wood is too much wood (39:37)? We're gearing up to catch the Dierks Bentley Band this weekend, so be sure to keep an eye out for us (44:05)!  

After a health scare in her twenties, Melissa K. Norris returned to her roots with traditional, from-scratch cooking—and never looked back. In this episode, she shares the simple swaps that make a big difference, her favorite freezer and batch-cooking tips, and why it's easier than you think to build nourishing kitchen rhythms. We also chat about her updated cookbook Home and Handmade, a practical and inspiring guide for anyone wanting to cook with real ingredients and a whole lot of heart. Tune in for encouragement and doable ideas to make old-fashioned cooking work in your modern life!In this episode, we cover:Melissa's health journey and how it led to a total shift toward from-scratch, whole-food cookingWhy starting with the most frequently eaten foods makes the biggest impact on health and budgetCommon harmful ingredients to avoid and easy one-for-one swaps for better oils, sugars, and saltsThe myth that homemade food is hard—many convenience foods can be replaced in minutesEncouragement that old-fashioned kitchen skills are doable and worthwhile, no matter your lifestyleBatch cooking strategies for breakfast, dinner, and baked goods that reduce stress and food wasteUsing freezers effectively: pre-shaped doughs, cookie dough logs, veggie scrap bags, and bulk meatsThe power of simple routines, momentum, and planning just a day or two ahead– it doesn't have to be all or nothingMelissa's updated book Home and Handmade—a practical guide to whole food, herbal remedies, and homemade livingView full show notes on the blog + watch this episode on YouTube.RESOURCES MENTIONEDHome and Hand Made by Melissa K. NorrisJoin my FREE masterclass to learn my 4-step framework for making money on YouTubeMaster the rhythm of sourdough with confidence in my Simple Sourdough courseGain the sewing knowledge and skills every homemaker needs in my Simple Sewing seriesTurn your content creation dreams into a profitable business with my YouTube Success AcademyKeep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbookCONNECTMelissa K. Norris | Website | Podcast | Instagram | YouTube | Facebook | Pinterest Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | PinterestDo you have a question you'd like me to answer on the podcast? A guest you'd like me to interview? Submit your questions and ideas here: bit.ly/SFLquestions.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.