Podcasts about Cooking

What's got you feeling good going into the weekend. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on the HowToBBQRight Podcast, college football is FINALLY kickin' off (00:25)! Shoutout to the winner of our Grilla Pie-ro Pizza Oven giveaway (02:37). Malcom may have gone a little overboard with his Labor Day weekend plans (06:11).. Malcom got the awesome chance to cook with Austin Dennis, and the dips they made were so good (19:27). We went to see Dierks Bentley live, and it might have been the BEST concert we've ever seen (22:04)! Baked Ziti is just the lazy version of lasagna, and I cooked it up for Malcom last weekend (23:35). Someone in the community used cream of shrimp soup in a cheesy cajun shrimp pasta, and we've GOT to give it a try (27:42). If you're lookin' for ribs in the Memphis area, here's our FAVORITE places to score a rack at (29:29). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (33:11)! We've got our company competition coming up here soon and this time it's all things PIE (33:56). Wings cooked over a Vortex on a Weber Kettle are so good, but this guy put potato wedges on it. I got to try this one (37:40)! This is Buffalo Wild Wings' Honey Garlic Wing sauce recipe (41:15). Malcom drafted the best fantasy team he's ever drafted this year, and his team is scoring REALLY high (44:01)! We've seen chicken used for all kinds of things, but making chicken schmaltz might send Malcom over the edge (49:01)...   

SPONSORS: https://capl.onelink.me/vFut/uu6cof5i  #CashAppPod As a Cash App partner, I may earn a commission when you sign up for a Cash App account. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. Visit cash.app/legal/podcast for full disclosures. Head to https://acorns.com/DANNYB or download the Acorns app to get started. Danny Brown is joined by Brooklyn's own Your Old Droog for a raw and hilarious deep dive into hip-hop, creativity, and the culture. From linking up with the legendary Madlib, to the kind of pressure that forges timeless music, Danny and Droog swap stories and drop gems every rap fan will appreciate. They also break down MF DOOM's genius marketing, show love to the next generation of rappers, and, of course, take a few wild Danny detours — including why Germans might just be a little scary.

The holiday season is officially here, and that means tailgates, fall festivals, Halloween parties, Thanksgiving feasts, Christmas gatherings, and all the festive events in between! In this episode, I'm sharing 15 must-buy Costco items that will make entertaining and hosting guests so much easier this season.  From bulk pantry staples to time-saving essentials, these are the products that will help you prep ahead, entertain effortlessly, and spend more time enjoying the celebrations rather than stressing in the kitchen. Whether you're planning a cozy fall gathering or a big Christmas feast, this episode has everything you need to stock your kitchen now and simplify your holiday hosting.   COSTCO ITEMS MENTIONED: Heavy duty, long aluminum foil Garbage bags Paper goods, such as paper towels and plates Solo cups Acrylic flatware for easy entertaining Rosemary Parmesan Bread- Hands-down the best bread I've ever tasted! Extra virgin olive oil or avocado oil  Croutons Flat cut beef brisket Prime Beef Tenderloin Belgian Waffles Pecans (at least 1 pound) Walnuts Ham   RECIPES MENTIONED: Homemade Croutons Best Texas-Style Beef Brisket Three Beef Tenderloin Recipes + Sides and Desserts to Go with Them Pioneer Woman's Pecan Pie Pecan Pie Bread Pudding Banana Nut Bread Strawberry Nut Bread Pumpkin Pecan Bread Lemon Blueberry Nut Bread Peach Pecan Bread Brown Sugar Crusted Kentucky Spiral Ham   LINKS: Kosterina olive oils, balsamic vinegars, & vinaigrettes- Use my link to receive 15% off your first order! Porter Road- Use my code FAMILYSAVVY15 for 15% off!   WHERE TO LISTEN The SavvyCast is available on all podcasting platforms and YouTube. One of the best ways to support the show is by leaving a rating and review—I so appreciate you sharing your thoughts, my friends!   LIKED THIS EPISODE? CHECK THESE OUT! Must-Have Baby Items Every Grandparent Should Keep at Home Tune in on Apple Podcasts | Spotify | YouTube The Ultimate Dinner Party Guest Checklist: 15 Habits of the Most Gracious Guests Tune in on Apple Podcasts | Spotify | YouTube   FOLLOW ALONG WITH FAMILY SAVVY: https://linktr.ee/familysavvy?utm_source=linktree_profile_share<sid=a7f83db4-4715-4f8b-a280-ebcb1d551542  

In this episode, Tudor speaks with Chef Andrew Gruel about his journey from a Food Network enthusiast to a successful chef and entrepreneur. They discuss the importance of culinary education, the challenges of running a business in California, and the impact of local politics on entrepreneurship. Andrew shares insights on the changing landscape of chain restaurants, the quality of food post-pandemic, and the significance of being aware of what we consume. The Tudor Dixon Podcast is part of the Clay Travis & Buck Sexton Podcast Network. For more visit TudorDixonPodcast.com. Follow Chef Gruel on Instagram Watch The Tudor Dixon Podcast on RumbleSee omnystudio.com/listener for privacy information.

Reaching your health goals isn't about completely changing everything about your life from one day to another or taking insane quick fix approaches that promise fast results. It's about a million little things that we do in our life. In today's episode I am giving you a tip that you can implement immediately into your life, that everyone can do to start healthy habits and be on the path to success in your wellness goals. I'm also sharing some important thoughts around how we go about health. If you have tried all the workout programs and followed all the meal plans and still struggle reaching your health goals then this episode is for you. Your health goals are about living a long healthy life. Aging and having a good quality of life to enjoy doing things for a long time. It's not about the size of your pants or the number in the scale. It's about thriving internally and externally.    xoxo,    Jeannet    Work with Jeannet:   Apply for one on one private coaching: https://forms.gle/bwoTL8HCUDPmM1LY8 Get my FREE workbook to help you identify the skills you can monetize with an online business: https://www.jeannetsacks.com/monetizeskills Coaching Business Workshop: This Workshop is designed to take you from newbie to launching your own Online Coaching Business or restructure your current Coaching Program so it starts making you money. You will develop your Coaching Program and create streams of income from the comfort of your home, while having an impact on others. https://www.jeannetsacks.com/coachingbusiness Subscribe to my newsletter for awesome tips to live your best life:  https://www.jeannetsacks.com/newsletter Instagram: @JeannetSacks   Website: https://www.JeannetSacks.com  

How Plant-Based Cooking Can Change Your Life! Karen Joseph, MPHDiscover how Karen Joseph, MPH known as The Voice of Health & Wellness turned her passion for healthy living, storytelling, and community building into a thriving business. In this inspiring conversation, Karen shares her “I Am Who I Say I Am” morning ritual, the importance of self-care, and how she built the Beautifully Fed Collective a global wellness network for entrepreneurs, creatives, and change makers.We cover:Morning rituals for success & wellnessBuilding a brand from your passionRaising your rates with confidenceSelf-care strategies that actually workCommunity networking that leads to real resultsWhether you're an entrepreneur, wellness coach, or simply looking to improve your lifestyle, this episode is packed with actionable tips, motivation, and authentic life lessons.

Actor, foodie, and son of THE Sofía Vergara… Manolo Vergara joins Tish and Brandi with the PERFECT stoner food from his fast-growing empanada brand, TOMA. He shares how cooking for his mom turned into a booming business, the creative chaos behind new flavors (everything bagel empanadas, anyone?), and what it's really like working side-by-side with family. In classic Sorry We're Cyrus fashion, the convo spirals into dog psychics, caviar-loving pups, emotional support meals, and the family group chat drama you didn't know you needed. Plus: kitchen tips (turns out steak is way easier than you think) and celeb crush confessions that will make you laugh out loud. More Manolo: Manolo's Instagram Toma's Instagram Toma's Website Follow us on Instagram: Sorry We're Cyrus Tish Cyrus Purcell Brandi Cyrus Check out Sizzle with Tizzle on TishTok. Watch our recent episodes on YouTube! Thank you to our incredible sponsor: Force Factor: Grab up to 75% off during Force Factor Super Brand Day on TikTok Shop, September 4–10. Or check them out at https://www.forcefactor.com/pages/cyrus! Learn more about your ad choices. Visit megaphone.fm/adchoices

Pressing flowers can be one of the simplest and most rewarding ways to immortalise the joyous blooms in your garden, and it's a craft close to Arthur Parkinson's heart.Arthur joins us on ‘grow, cook, eat, arrange' this week to share the history behind this timeless craft, and tips for beginners to press their own vibrant and beautiful flowers, bringing nature effortlessly into your home.In this episode, discover:The fascinating history and heartfelt meaning behind the art of pressing flowersArthur's top tips for beginners, including which flowers are easiest to press and how to get the best results with simple materialsCreative ways to combine flowers and foliage for natural, lively pressed arrangements that encapsulate the spirit of your gardenInspiring ideas for displaying your pressed flower creations, from handmade cards to luminous frames that bring a touch of nature indoorsProducts mentioned:Galanthus nivalis (Common Snowdrop)https://www.sarahraven.com/products/galanthus-nivalisFollow 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

Welcome to another episode of the Cookbook Love Podcast. Have you ever caught yourself thinking, “I'm not really an expert… who am I to write a cookbook?” or conversely “They're not really an expert…who are they to write a cookbook? You're not alone. For years, publishers, editors, and agents acted as gatekeepers, deciding who was “qualified” to write a cookbook. But times have changed. In this episode, I'll walk you through: The old gatekeepers who kept most voices out of publishing How traditional publishing is shifting and why publishers now want new and unique lived experiences How self-publishing platforms have blown the doors open Who the real gatekeepers are today And the most important truth: the only permission you need  You'll also hear about The Cookbook Publishing Masterclass, a free 3-part training series I've created to help you take the next step toward your cookbook dream. It begins September 2, and it's the perfect way to see what's possible when you stop waiting for permission. Things We Mention in This Episode: Join the waitlist for the Cookbook Publishing Masterclass beginning September 2, 2025

Cooking not only destroys bacteria and germs but also makes food more digestible, especially meat.  It changes the taste, appearance, color, and most importantly, the nutritional quality of the food. While food can be roasted, blanched, grilled, browned, or boiled, some methods are healthier than others. What happens when we grill food? Is steaming really the healthiest way to cook? What about lesser-known methods like tagine or plancha? In under 3 minutes, we answer your questions! To listen to the last episodes, you can click here: ⁠Why does cooking benefit our mental health?⁠ ⁠What is batch cooking?⁠ ⁠Is palm oil really bad for your health?⁠ A Bababam Originals podcast, written and realised by Amber Minogue. First Broadcast: 18/9/2024 Learn more about your ad choices. Visit megaphone.fm/adchoices

Narrator: Thomas Jones

Fred has trouble cooking chicken and he asks the 13 if he's alone.See omnystudio.com/listener for privacy information.

Cooking miso taster starter

We get Ify's take on the Alinea dinner, fight for a man's right to drink matcha, and review Joe Bastianich's music career.Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts.

Joining Ariel this week Talk Shop is Alexander Widener, a lifelong design enthusiast whose love of rummage sales and flea markets as a child in Pennsylvania grew into a career in the textile world. After stints at Matouk, Sister Parish, and Samuel & Sons, Alexander took a leap of faith earlier this year: leaving corporate America, moving to coastal Maine, and opening his own shop, Widener Collection, in a former antiques store. Since he joined us, his guest cottage is now open to visitors, and the shop, Widener Collection, is open for your visit. So tune in for a conversation around the thrill of collecting, art of brand-building, and what it really takes to pivot into a new chapter of life. Plus, his explosion on TikTok!---Follow Alexander on Instagram: https://www.instagram.com/alexander_widener/And TikTok: https://www.tiktok.com/@alexander_widenerPlus learn more about his cottage and store: https://widenercompany.com/Finally, the Ina is Cooking for Jeffery playlist: https://open.spotify.com/playlist/6qyF59UZ2apkT0IzVuqFTn

Mostly French with Makenna HeldHost Brian Hogan Stewart is joined by his guest, Makenna Held, on the latest episode of Salt + Spine' now part of the Heritage Radio Network. McKenna shares her journey from a background in consulting to becoming a culinary educator after buying Julia Child's former summer home in France. She discusses her bold pivot into the world of food and explains her cooking philosophy, which focuses on improvisational and seasonal cooking rather than strict reliance on recipes. She also touches on her global culinary influences and the challenges of writing her first cookbook. 00:00 Makenna Held Introduction03:52 Early Life and Career Beginnings 06:07 The Pull Towards Food and Hospitality 07:58 The Julia Child House Adventure 12:14 Starting a New Life in France 15:45 Balancing History and Innovation 20:16 Courageous Cooking Philosophy 26:49 Global Influences and Cookbook Development 31:41 Salt Collection Obsession 32:27 First Cookbook Journey 33:14 Recipe Development Process 35:44 Balancing Perfection and Practicality 36:42 Personal Stories Behind Recipes 38:41 Cooking for Kids 41:01 Influences and Inspirations 46:37 Culinary Game 52:09 Conclusion This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Juicy shrimp baked in garlic butter with a touch of lemon for a hands-off, foolproof way to get plump, tender results every time! Recipe: Baked Lemon Garlic Shrimp from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #ad9x11 inch Baking DishWooden SpoonMeasuring SpoonsHow to Poach ShrimpHow to Cook Shrimp from FrozenHow to Make Toasted Panko BreadcrumbsThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Chaos cooking. A new trend. Well, sort of new. About two years old at this point, but it's found it's way into restaurants across the country. What started as a "throw it from the pantry into a pot" technique has morphed into the new version of culinary fusion.We're Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks, including our latest: COLD CANNING, a guide to turning small batches of fresh produce into jams, chutneys, conserves, sauces, chili crisps, dessert toppings, and more, without a steam- or pressure-canner in sight.We have lived through the ages of fusion cuisine and are really intrigued by this new take. It's sloppier and messier, but it's also sort of fun. Plus, we've got a one-minute cooking tip about how to cook faster. And we'll tell you what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:12] Our one-minute cooking tip. Smaller things cook faster![04:41] Chaos cooking: what is it, how does it work, and how have you already had an example of it without necessarily knowing it?[23:10] What's making us happy in food this week: fresh New England corn on the cob!

Take your calendar out and saves these dates from the National Celiac Associate:Gluten-Free Cook-a-LongAugust 27th at 6:00 pm ETJoin the NCA on Zoom as we cook along with Shay Ryan Zimmerman, meteorologist for ABC in Tampa and Editor-in-Chief of Gluten Free and More magazine. We will be making a sheet pan dinner that is perfect for when you need a healthy, filling meal but have limited time to cook. The best part? This meal is super easy to customize and make using ingredients that your family will enjoy! While dinner cooks, Shay is also going to show us how to make her famous GF strawberry shortcake. It's a crowd-pleasing dessert that bakes in about 15 minutes!Register here: https://us06web.zoom.us/meeting/register/cea5LmJISFOGk1VBZh924w?mc_cid=9eabf239d9&mc_eid=5a62c1a313#/registrationROCK Middle/High School Virtual Hang OutAugust 26th at 6:30 pm ETHey Gluten-Free Middle & High Schoolers!Come hang out with other gluten-free kids just like you for a relaxed and fun evening! Ask questions, share your favorite snacks, meals, and tips—and connect with others who get it. It's all about support, fun, and being yourself. Don't miss it!Register here: https://us06web.zoom.us/meeting/register/nK5AHDOVTLO29BPKJvwjkQ?mc_cid=9eabf239d9&mc_eid=5a62c1a313#/registrationROCK Elementary Taco ThursdayAugust 28th at 6:30 pm ETParents, sign up your kids in grades 1-5 for our First-Ever Taco Thursday!What to Bring: Your favorite tacos, burritos, salads, bowls, or even quesadillas. A gluten-free product you love to share and show the group!Whether you're here for the food, the friends, or just the fun conversation—we'd love to see you there!Register here: https://us06web.zoom.us/meeting/register/d_CpvjkSQU-ELCZEa_6YBQ?mc_cid=9eabf239d9&mc_eid=5a62c1a313#/registrationVirtual Support Group: Living Gluten FreeSeptember 9th at 7:00 pm ETJoin NCA's virtual support group meeting for supportive and open conversation about gluten-free living! These meetings, open to all, are held from 7 to 8 pm ET on the second Tuesday of each month.Register here: https://zoom.us/meeting/register/tJcvceCupzwtG9Z2YSo4q45H4kAN_-HkHtTU?mc_cid=9eabf239d9&mc_eid=5a62c1a313#/registrationI would love to hear from you! Leave your messages for Andrea at contact@baltimoreglutenfree.com and check out www.baltimoreglutenfree.comInstagramFacebookGluten Free College 101Website: www.glutenfreecollege.comFacebook: http://www.Facebook.com/Glutenfreecollege Hosted on Acast. See acast.com/privacy for more information.

August 24th Sermon

Episode 162   Ch. 21 of The Long Winter, "The Hard Winter".   Join us this week as we discuss the price of beef, searing meat, a recipe for pot roast, Ma losing her temper, "the dickens", "pride goes before a fall", the core message if The Long Winter, "Canaan Together Let Us Sweetly Live"/"On Jordan's Stormy Banks I Stand", and BROWN FOOD TASTES GOOD. 

I've tested 7 ways to make garlic bread in the air fryer. Everyone agrees that this one is the best. Get ready because it's ready in minutes and full of buttery, garlicky flavor! Recipe: Air Fryer Garlic Bread from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adBest Ever Garlic ButterAir FryerCutting BoardBread KnifeSilicone Tip TongsThe All New Chicken CookbookThis episode was also published in August, 2024.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

In this episode of RV Miles, we explore the growing popularity of griddles in the RV world over the past five years. We discuss our personal history and experiences with different griddles, and offer some great tips from barbecue expert Steven Raichlen. Jason shares his recent visit to the Weber Grill headquarters, where he tested their new "Slate" griddles and cooked some delicious recipes from Steven's new book, 'Project Griddle.'  *Become an RV Miles Mile Marker member and get your first month for $3 *Get your FREE weekly Road Signs Newsletter at https://rvmiles.com/mailinglist/ *Get all the details about Homecoming 2025 here: https://rvmiles.com/homecoming/ Support our Sponsors: *https://liquifiedrv.com/RVMilesRVGiveaway * Harvest Hosts: Save 15% on a Harvest Hosts membership with MILES at https://harvesthosts.com *Check out all Blue Ox has to offer at https://BlueOx.com *Get 30% off your new RV mattress at https://rvmattress.com/rvmiles with code RVMILES Track SSTK_MUSIC_ID  437726– Monetization ID MONETIZATION_ID AMXDXB4BX5FLHUYE 00:00 Introduction to the Griddle Craze 00:21 Sponsorship Messages 01:52 Meet the Hosts: Jason and Abby 02:42 Griddles in the RV Lifestyle 05:23 Our Griddle Journey 12:41 Cooking Tips and Favorite Recipes 14:24 The Weber Experience 21:27 Grilling Adventures and Rooftop Cookouts 22:11 Jason's Passion for Grilling 23:45 Cookbook Contenders and Community Cooking 25:29 Cooking on the Weber Slate Griddle 26:21 Candied Salmon Recipe 27:33 Griddle Tips and Tricks 30:49 Challenges with Travel Griddles 35:22 Weber's Innovations and Market Insights 38:33 Engaging with the RV Community 39:18 Conclusion

How long do you cook short ribs in the Instant Pot? Do you brown them first? And how do you make the perfect sauce? Here are the answers for perfectly tender beef short ribs. Recipe: Instant Pot Short Ribs from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adClassic Method for Cooking the BEST Short RibsInstant PotTongsOil MisterAir FryerBroiler Safe Baking SheetBalsamic GlazeThe All New Chicken CookbookThis episode was also published in January, 2023.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

A Note from JamesThere's always been debate about whether college is worth it. But what if there's a better alternative—one that actually prepares you to become the person you want to be? My good friend Matt Smith just wrote a book with Doug Casey called The Preparation. It's not theory—he's been putting his own son through it as a real-world experiment. Instead of college, Maxim has spent the past two years learning skills like EMT training, firefighting, building houses, working cattle, and even launching a business. This is a practical roadmap for turning those years of 18–22 into a hero's journey. I loved this conversation, and I'm sending the book to all of my kids.Episode DescriptionJames talks with entrepreneur and writer Matt Smith about his new book The Preparation, co-authored with Doug Casey. The book lays out a four-year alternative to college built around “cycles”—three-month intensive experiences designed to build practical skills, personal codes, and real-world wisdom. From earning an EMT license to fighting wildfires, training in Muay Thai, or running a small business, these cycles are designed to help young people become independent, capable, and resilient. James and Matt discuss why the traditional college path often fails, how to build a personal code of values, and why the future belongs to “expert generalists” who know how to learn across disciplines.What You'll LearnWhy “be, do, have” is a more powerful framework for life than chasing possessions or credentials.How creating a personal code builds self-respect and identity.Why intergenerational relationships matter more than peer validation.How cycles of hands-on learning—from EMT work to entrepreneurship—prepare young people better than a classroom ever could.Why becoming an expert generalist is the best hedge against a future dominated by AI and automation.Timestamped Chapters[00:00] A Note from James: College vs. alternatives[01:00] Introducing Matt Smith and The Preparation[03:00] Origins of the book and Doug Casey's vision[05:00] Writing the book for his son Maxim[06:00] Why homeschooling replaced high school[07:00] “Be, Do, Have” explained[09:00] Stacking cycles vs. stacking skills[10:00] Why the book focuses on young men (and how women can adapt it)[11:00] How to build your own cycle[13:00] Why traditional education fails to prepare people for real skills[14:00] Establishing a personal code[16:00] Examples of personal rules for self-respect[18:00] Practicing courage and choosing virtues[20:00] Skills Maxim has gained so far—EMT, chess, horses, firefighting[22:00] Adventures with Doug Casey and small-country nation building[24:00] Maxim's cycles: EMT work, ranch apprenticeship, wildfire EMT[27:00] Structure, resistance, and learning by doing[28:00] Shelter Institute and learning to build a house[29:00] Entrepreneurship cycle: precision agriculture with drones[31:00] Lessons from entrepreneurship[32:00] Muay Thai training in Thailand[33:00] Cooking school in Florence[34:00] Travel with purpose vs. aimless wandering[36:00] James on biographies and meaningful decisions[37:00] Preparing for AI and the future of work[39:00] Why being an “expert generalist” matters[41:00] Learning how to learn across environments[42:00] The problem with peer-only education[44:00] Intergenerational relationships as mentorship[45:00] What comes after the preparation[47:00] Why the program can work for adults too[49:00] Rethinking retirement as another cycle of preparation[56:00] Matt's personal growth through writing and learning new skills[58:00] Designing The Preparation as a beautiful, interactive book[59:00] Closing thoughts and sending the book to the next generationAdditional ResourcesMatt Smith & Doug Casey — The PreparationDoug Casey's Take (Podcast): YouTube ChannelDoug Casey's Official Site: internationalman.comThe Shelter Institute (Learn to Build a House): shelterinstitute.comMuay Thai Training in Thailand (Example School): Santai Muay Thai GymFlorence Cooking School Example: Apicius International School of HospitalityStripe Press (Books mentioned by Matt): stripe.pressDoug Casey's Classic Book — Crisis Investing: AmazonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sean Hartley, Operations Director of TD & Co., shares the craft behind a perfect tonic // Chefs Matt Fortner and Annie Elmore stir things up with their upcoming class, Cooking, Drinking, & Cursing  // We celebrate the peak of tomato season—juicy, ripe, and irresistible // Food and travel writer Leslie Kelly dishes on the latest in the local food scene // Hot Stove Society’s Rasyidah Rosli and cookbook author Patricia Tanumihardja share Indonesian cooking techniques from Pat’s latest book in their upcoming class, Mortar & Pestle // The Hot Stove Tasting Panel takes on a juicy debate: What’s the best ground meat for burgers? // And we wrap things up with Food for Thought: Tasty Trivia!

This week, we're taking the stress out of back-to-school cooking with food that's fast, fun, and full of flavor. First, we talk with Peter J. Kim, author of Instant Ramen Kitchen, about transforming those humble packets you associate with college kids into surprisingly elegant meals. Peter shares why instant ramen deserves a spot in your pantry and leaves us with his recipe for Aglio e Olio. Then, we catch up with chef David Nayfeld and his approach to quick, comforting meals. Known for his acclaimed restaurant Che Fico in San Francisco, David opens up about learning to cook for (and with) his daughter as a single dad. His new book, Dad, What's for Dinner?, features kid-friendly recipes like the one he shared with us: Zucchini Parmigiana. Broadcast dates for this episode: August 22, 2025 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show. 

Welcome to Linoleum Knife & Fork, a food podcast hosted by two film critics! If you'd like to hear more LKF, join our Patreon! https://patreon.com/linoleumknife Dave and Alonso find it too darn hot to cook, but they have thoughts on Cracker Barrel and the State Fair of Texas prize-winners. Enjoy deliciousness at whowantsacookiela.com

Today on the HowToBBQRight Podcast, we partnered up with Grilla Grills to giveaway a wood pellet pizza oven - here's how to win it (00:14)! Y'all be sure to catch us over at ‘Arktober Fest' on October 5th (04:30). Football season is right around the corner, and we couldn't be more excited (05:50). Malcom was a little wing hungry, so we whipped up some white sauce wings over a two-zone fire that were money (11:19)... Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (20:51)! PSMO cuts for beef tenderloins are always the way to go (21:35). Do THIS to make the buffalo chicken dip you've ever made in your life (26:24). Malcom wants to know if I had to give up either butter or mayo, which one am I choosing (32:18)? It's hard to beat a good oyster dish, but ‘Redneck Rockefeller' might be up next on our must try list (36:45)... Apparently Red Bull is the best griddle cleaner out there, and I want to try it (41:41)! Everyone's been asking me to be a guest pitmaster on HowToBBQRight, and I may finally be ready to get to it (45:22). Could you use butcher paper to wrap up a pork butt (48:07)? This has to be one of the unhealthiest fair foods I've ever heard of (50:01). Where is the best place to source wood chunks locally (53:56)? We've tried Crushed Red Pepper Flakes before, but Crushed Habanero Flakes take it to a whole nother level (57:07)...

Nadiya Hussain and Kristen Kish are winners of two of the most popular cooking shows on television – and they're both out with new books about life and food. First, Hussain won The Great British Baking Show in 2015. Her latest cookbook Cook Once, Eat Twice is about simplicity, efficiency, and turning one dish into two different meals. In today's episode, she speaks with NPR's Sarah McCammon about a two-part recipe from her cookbook. Then, Kristen Kish won season 10 of Top Chef, but says she wasn't always comfortable being showcased. Her new memoir Accidentally on Purpose tells the story of that journey. In today's episode, she talks with Here & Now's Jane Clayson about growing up adopted, working at fast food restaurants, and filling in for Padma Lakshmi on Top Chef.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

The Athletic national college football writer Stewart Mandel Sports Roulette Final thoughts

Identity is the root cause of over 70% of all security incidents, yet many organizations still rely on fundamentally flawed authentication methods. In this episode, Jasson Casey, CEO and co-founder of Beyond Identity, explains why even common forms of MFA are insufficient and why any system that relies on a "secret moving" is vulnerable to attack.The conversation dives deep into the architectural shift needed to truly secure identity: moving from probabilistic tools to deterministic proof. Jasson breaks down how to leverage the hardware-backed secure enclaves (like TPMs and the Secure Enclave) that already exist in our devices to create un-phishable, device-bound credentials that can't be stolen or copied.We also explore how this approach provides a necessary defense against the next wave of AI-enabled threats, including deepfakes and hyper-realistic social engineering attacks that will make it nearly impossible for humans to spot the difference.Guest Socials -⁠⁠ ⁠⁠⁠⁠⁠Jasson's LinkedinPodcast Twitter - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@CloudSecPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠If you want to watch videos of this LIVE STREAMED episode and past episodes - Check out our other Cloud Security Social Channels:-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cloud Security Podcast- Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cloud Security Newsletter ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cloud Security BootCamp⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠If you are interested in AI Cybersecurity, you can check out our sister podcast -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ AI Cybersecurity PodcastQuestions asked:(00:00) Introduction(02:10) Who is Jasson Casey?(04:00) What is the 2025 Version of IAM?(07:15) Why Hasn't The Identity Problem Been Solved?(08:00) The Fundamental Flaw: Relying on Secrets That Move(10:00) The Solution: Un-phishable, Hardware-Backed Identity(12:15) Why Your Current MFA is Insufficient and Easily Exploited(14:42) The Apple Pay Analogy: How Secure Identity Already Works in Your Pocket(18:58) The "Aha!" Moment: Reducing Help Desk & SOC Workload(25:25) The AI Adversary: How Deepfakes Will Break Authentication(30:00) The Answer to AI Threats: Cryptographically Attested, Device-Bound Proof(32:15) Challenges of Adopting a New World of Identity(34:30) Beyond Human Identity: Securing Workloads, Drones & IoT(36:20) Deterministic vs. Probabilistic: A New Blueprint for Security(45:20) Final Questions: Drones, Cooking, and Tex-MexThank you to Beyond Identity for sponsoring this episode

Alec Naman from Naman's Catering called and said, "Let's cook a little Snapper this week. How about Sauteed Snapper Piccata." Sounds delish!!  It's What's Cooking Snapper Piccata     Ingredients 2 yellow tail snapper filets (about ⅓ lb each, bones and skin removed (see notes for other fish that work with this recipe)) 1/4 tsp kosher salt 1/8 tsp black pepper 2 tbsp flour 2 + 2 tbsp olive oil 2 + 2 tbsp butter 2 small shallots (minced, about 2 tbsp) 2 tbsp capers 1/4 cup white wine (dry) 1 tbsp lemon juice + 1 tsp lemon zest 2 tbsp flat leaf Italian parsley (chopped) Instructions 1.            Salt and pepper both sides of the snapper filet. On a plate, add the flour in an even layer. Flour both sides of the fish and dust off any excess flour. 2.            In a large skillet over medium high heat, add 2 tbsp olive oil and 2 tbsp butter. Once the butter is shimmering, add in the snapper filets. Cook on each side for 2-3 minutes, using a fish spatula to flip the fish. When flipping fish in a skillet to avoid it breaking apart, I utilize the side of the skillet to assist in supporting my flip and then bring the fish back flat. A splatter screen is also very helpful when cooking fish in oil. Once the fish is cooked, remove and add to a side plate. 3.            Lower heat to medium low and add 2 tbsp olive oil, shallots, and capers. The pan will be hot, so sauté for only a minute before deglazing the pan with the white wine. Cook the wine for 2 minutes. Add lemon juice and 2 tbsp of butter. 4.            Once the butter is melted add the snapper filet's back into the pan. Sprinkle the chopped parsley over the top. Baste the snapper for 1 minute by tilting the pan and using a spoon to spoon the lemon butter caper sauce over the snapper. Zest lemon over the top of the filets and serve. 5.            Serve as is or my favorite way to enjoy the snapper piccata is over roasted asparagus and risotto.         

Easy & Fluffy Protein Pancake Recipe with 48g Protein Perfect for Women Over 40!Looking for the best protein pancake recipe that's actually healthy and satisfying? In this video, I'm showing you how to make my go-to high-protein pancakes—the ones I eat almost every single day. These are packed with 48g of quality protein, oats, collagen, and my #1 secret ingredient that adds fiber, omega-3s, and serious staying power.Whether you're trying to lose fat, boost energy, or stay full all morning, these pancakes deliver. This is the perfect protein breakfast for women over 40—especially if you're navigating hormonal changes, muscle loss, or just tired of boring meals.In this video, you'll learn:- How to make protein pancakes with oatmeal and UMP protein- The flaxseed benefit no one talks about- My favorite flavor combos (vanilla + graham cracker = magic)- Why these pancakes help curb cravings and support fat lossMacros per batch:✔️ 418 calories✔️ 48g protein✔️ Gluten-free✔️ Packed with fiber, collagen, and omega-3sEasy to prep, easy to love. Make them once and you'll want them on repeat.FOLLOW ME

Today we discuss the medicinal properties of Dandelion. This most common of herbs is perhaps the most essential wild plant for medicine and food.Please subscribe to my youtube channel:  https://www.youtube.com/channel/UCzuBq5NsNkT5lVceFchZTtgThe Spring Foraging Cook Book is available in paperback on Amazon: https://www.amazon.com/dp/B0CRP63R54Or you can buy the eBook as a .pdf directly from the author (me), for $9.99: https://southernappalachianherbs.blogspot.com/2024/01/the-spring-foraging-cookbook.htmlYou can read about the Medicinal Trees book here https://southernappalachianherbs.blogspot.com/2021/06/paypal-safer-easier-way-to-pay-online.html or buy it on Amazon: https://www.amazon.com/dp/1005082936PS. New in the woodcraft Shop: Judson Carroll Woodcraft | SubstackRead about my new books:Medicinal Weeds and Grasses of the American Southeast, an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2023/05/medicinal-weeds-and-grasses-of-american.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47LHTTHandConfirmation, an Autobiography of Faithhttps://southernappalachianherbs.blogspot.com/2023/05/confirmation-autobiography-of-faith.htmlAvailable in paperback on Amazon:https://www.amazon.com/dp/B0C47Q1JNKVisit my Substack and sign up for my free newsletter: https://judsoncarroll.substack.com/Read about my new other books:Medicinal Ferns and Fern Allies, an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/11/medicinal-ferns-and-fern-allies.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BMSZSJPSThe Omnivore's Guide to Home Cooking for Preppers, Homesteaders, Permaculture People and Everyone Else: https://southernappalachianherbs.blogspot.com/2022/10/the-omnivores-guide-to-home-cooking-for.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BGKX37Q2Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist's Guidehttps://southernappalachianherbs.blogspot.com/2022/06/medicinal-shrubs-and-woody-vines-of.htmlAvailable for purchase on Amazon https://www.amazon.com/dp/B0B2T4Y5L6andGrowing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Elsehttps://southernappalachianherbs.blogspot.com/2022/04/growing-your-survival-herb-garden-for.htmlhttps://www.amazon.com/dp/B09X4LYV9RThe Encyclopedia of Medicinal Bitter Herbs: https://southernappalachianherbs.blogspot.com/2022/03/the-encyclopedia-of-bitter-medicina.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0B5MYJ35RandChristian Medicine, History and Practice: https://southernappalachianherbs.blogspot.com/2022/01/christian-herbal-medicine-history-and.htmlAvailable for purchase on Amazon: www.amazon.com/dp/B09P7RNCTBHerbal Medicine for Preppers, Homesteaders and Permaculture People: https://southernappalachianherbs.blogspot.com/2021/10/herbal-medicine-for-preppers.htmlAlso available on Amazon: www.amazon.com/dp/B09HMWXL25Podcast: https://www.spreaker.com/show/southern-appalachian-herbsBlog: https://southernappalachianherbs.blogspot.com/Get Prepared with Our Incredible Sponsors! Survival Bags, kits, gear www.limatangosurvival.comEMP Proof Shipping Containers www.fardaycontainers.comThe Prepper's Medical Handbook Build Your Medical Cache – Welcome PBN FamilyPack Fresh USA www.packfreshusa.comSupport PBN with a Donation https://bit.ly/3SICxEq

For the CLASSIC BBQ meatball appetizer, you can use homemade or store-bought meatballs. Just make sure you use the unbelievable homemade barbecue sauce from the recipe below. Recipe: BBQ Meatballs from TheCookful.Here are the links to some of the items I talked about in this episode: #adLarge SkilletWooden SpoonMeasuring SpoonsMeasuring CupsAir FryerKitchen ShearsMeatballs made from Italian Sausage MeatThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

SPONSORS: - https://capl.onelink.me/vFut/6fv5azex #CashAppPod As a Cash App partner, I may earn a commission when you sign up for a Cash App account. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. Visit cash.app/legal/podcast for full disclosures. This week on Not Today Pal, Rob introduces Jamie to Fancy Chef and relives his Your Mom's House dream judging the cooking showdown between Fancy and Phillip Frankland Lee. Jamie reacts in curiosity and horror, as Rob risks his gut, and somehow they end up imagining a poolside bug-cooking session. Plus: the duo gets AI dog makeovers, Rob becomes a buccal massage evangelist, Jamie suffers through the worst “massage” of her life, and they deep-dive into Sopranos tattoo art, Nutella French fries, and brisket fantasies. This one's chaotic, unfiltered, and basically just hanging out at Jamie's kitchen table. Have a question for Rob and Jamie? Reach out at nottodaypalpodcast@gmail.com Not Today, Pal Ep. 108 https://www.instagram.com/jamielynnsigler https://www.instagram.com/nottodaypalshow https://store.ymhstudios.com Chapters 00:00:00 - Intro 00:00:25 - Jamie Meets Fancy Chef 00:07:40 - Not Today Dog 00:10:49 - Mouth Massage 00:18:58 - Memory Lane 00:20:56 - More Sopranos Tattoos 00:23:55 - Clip: Giovanni's Deli Guy Makes Nutella Fries 00:26:43 - Wrap Up Learn more about your ad choices. Visit megaphone.fm/adchoices

A greenhouse is not just for summer - it's for the whole year round, and it's far more versatile than many give it credit for.Tom Brown returns to ‘grow, cook, eat, arrange', fresh from the release of The Greenhouse Book, the writing of which has given him a new perspective on just how much delight it can bring in all seasons.Join Tom and Sarah as they share tips for siting your greenhouse, what to put in the greenhouse heading into autumn, and how to manage the pest population to keep your flowers thriving.In this episode, discover:How to choose the perfect spot and size for your greenhouse, making it a true extension of your home and gardenWhich plants thrive under glass all year round, making the greenhouse more than a summer-bound source of joySarah and Tom's expert tips for keeping pests and diseases at bay, and why a little bit of ‘tough love' can lead to healthier, happier plantsInspiration to experiment with more unusual crops like sweet potatoes, lemongrass, and root gingerCover Image credit: DK and Jason IngramOrder The Greenhouse Book: https://www.dk.com/uk/book/9780241755518-the-greenhouse-book/Follow 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

MANDO: Control Body Odor ANYWHERE with @Shop.Mando and get 20% off sitewide + free shipping with promo code [PHILLYTAKE5] at http://shopmando.com!The Sixers are one month away from training camp, and fans are starting to get hype around the youth movement. With the ongoing uncertainty of Joel Embiid and Paul George, VJ Edgecombe has fans hyped after recent workout footage shows him adding to his game! In other news, Tyrese Maxey continues to drop hints all summer on his social media... but is he ready to be the leader of this franchise? Lastly, ChatGPT predicts the Sixers record and stats in 2025-26... and the results may surprise you. Today, we discuss it all!ADVERTISE WITH US: https://forms.gle/BHCmXV9XZs41CKPGACHECK OUT THE NEW MERCH: https://phillytakewithrb.com/Playback: https://www.playback.tv/phillytakewithrbPhilly Take Discord: https://discord.gg/vEXh2AqpVenmo: https://venmo.com/phillytakewithrbCashApp: https://cash.app/$phillytakewithrbSubscribe to Philly Take with RB on YouTube: https://www.youtube.com/channel/UCZ6xo8_BSzZJVYfWEqEt1GwINSTA: https://www.instagram.com/rbphillytake/TWITTER: https://twitter.com/RBPhillyTake

Welcome to another episode of the Cookbook Love Podcast. Today on the podcast I share three questions that came up during Recipe Week LIVE 2025: how to ethically adapt recipes, how to move from passive learning to active doing, and how to price a self-published print cookbook on Amazon with confidence. Today on the show, I share: Adaptation & attribution: Why ingredient lists and basic processes aren't generally copyrightable and how your expression (voice, headnotes, tips, stories, history, technique rationale) creates protectable originality. Simple, honest “inspired by/adapted from” credit keeps you on solid ethical ground. From learning to doing: Why passive learning feels comfortable, and how small, courageous actions (blank page → draft → test → iterate) build momentum. Use tools like a Pre-Recipe Tool or documentation is the bridge to capture ideas and start writing. Pricing with confidence: Why $25–$40 is common for premium print cookbooks, how color and page count affect your KDP print costs, and why price is a signal of value and not a race to the bottom with a lost cost book. Consider your margin and own your profit goal. Things We Mention in This Episode: Join the waitlist for Cookbooks on KDP (September 2025 enrolling soon) KDP Printing Cost & Royalty Calculator  

Where there's smoke, there's the Station Chef.Firefighters are heroes. And how do we honor our heroes? Often, it's by baking for them.There's just one problem: All those well-intentioned cookies and cupcakes we drop off at fire stations are adding up to less healthy firefighters—putting all of our lives at risk.That's why Martin Lemay is on a mission to help our heroes stay healthy while enjoying great food. Martin is a firefighter at North Port Fire Rescue, where he also cooks for the crew when he's on duty. He shares his mouthwatering recipes on TikTok, YouTube and Instagram, where he's known as The Station Chef.We caught up with Martin on his day off, at home in Riverview. In this conversation, he explains why he finds joy and relaxation cooking at home and on the job. He also shares money- and calorie-saving advice he learned at the fire station that we can all use, offers fire safety tips every home cook needs and suggests healthier alternatives for showing our appreciation to first responders.Related episodes:Firehouse Chef Manny FD on Cooking for his “Second Family” and the Right Way to Extinguish a Kitchen FireTo Keep Your New Year's Resolution, Start with the “Lowest-Hanging Fruit,” Says Wellness Coach & Cookbook Author Jo BakalHow to Prepare Restaurant-Quality Meals at Home: Advice from Chef Dennis Littley

Building your own wood-fired pizza oven? Yeah, that's the dream, and in this episode, Eric G chats with Ben Guilford from the Fire Brick Company to spill the beans on just how easy-peasy it can actually be. We dive deep into the nitty-gritty of constructing your very own oven and trust me, it's not just for pizza—think roasting, baking, and a whole lot of deliciousness. Ben's got tips for mastering the art of wood-fired cooking, and we tackle the hilarious reality of your first pizza cookout—spoiler alert: it might just be a burnt offering. So grab a slice (or a whole pie) and tune in as we serve up all the juicy details on pizza perfection and oven building shenanigans!If you're looking to transform your backyard into a gourmet pizza haven, then this chat with Ben Guilford from the Fire Brick Company is just the ticket! Ever wondered how to build your own wood-fired pizza oven? Eric G dives deep into the nitty-gritty with Ben, who shares the ins and outs of constructing these beauties. We're talking about the joys and challenges of building something that not only cooks pizza but also turns your outdoor space into a social hub. And let's be honest, nothing says ‘I've got my life together' like a wood-fired oven in your backyard. Ben explains how the process isn't just about slapping some bricks together. Oh no, there's a method to the madness! From the right materials to the all-important curing process, they cover it all with a sprinkle of humor and a dash of sarcasm. Plus, Eric shares his personal experience of building his oven and the learning curves that come with it. Spoiler alert: there's pizza involved, and it's delicious.The conversation takes a turn as they discuss the various types of ovens available and who should really be investing in one. Is it for the casual home cook, or are you planning to host a pizza party that rivals a small wedding? Eric and Ben break down the options, so you know exactly what you're getting into. And let's face it, this is not just a pizza oven; it's a lifestyle choice. They also touch on the versatility of these ovens—think roasting meats and baking artisan bread, not just your classic Margherita. So for anyone who's ever thought, “Wouldn't it be cool to cook like a pro at home?” this episode is a treasure trove of insight and inspiration. And if you're worried about building it yourself, fret not! Ben assures us that his kits are user-friendly and designed for the DIY-er in all of us. We're talking about a build process that's more like following a recipe than constructing a rocket ship. They even tackle the common fear of messing up the brick-laying process because let's be real, who hasn't made a mistake on a DIY project? So whether you're a seasoned builder or someone who thinks ‘DIY' stands for ‘Don't Involve Yourself', this episode is packed with laughs, tips, and maybe even a few cravings for pizza. Get ready to roll up your sleeves and start your wood-fired adventure!Takeaways: Building your own wood-fired pizza oven is easier than it sounds, just grab some patience and a sense of adventure! The Fire Brick Company offers tons of resources, including free video guides, to help you nail that pizza oven build. Cooking with a wood-fired oven isn't just about pizza—think roasted veggies, lamb, and even baking bread! Don't rush your oven build; it's a labor of love that requires time and care to get it just right. Hosting a pizza party? Make your guests do the work! Cooking together is way more fun than being a one-person show. If you think you can't build a pizza oven, just remember: if you can handle Lego, you can handle this! Links referenced in this episode:aroundthehouseonline.com

In this episode, Peter Von Panda dives into the world of sous vide cooking, exploring its potential to revolutionize home kitchens. Armed with a budget-friendly sous vide cooker, Peter tests out a cooking hack that promises to make steak perfectly tender and juicy, all while keeping the mess and cleanup to a minimum. Join Peter as he walks you through the step-by-step process of cooking a steak sous vide style, including tips on using cheap Ziploc bags versus pricey vacuum-sealed ones. Will this easy method replace traditional steak cooking forever? Tune in to find out! Get it here... https://geni.us/7R6G ---------- LET'S TALK ABOUT LIVING BETTER: ▶ Podcast: https://geni.us/FtGAT4 ▶ My Amazon Store: https://www.amazon.com/shop/petervonp... ---------- IF YOU'D LIKE TO SHOW SOME LOVE: ▶ Buy My Book: https://geni.us/qwbZAE ▶ Become A Channel Member: https://geni.us/AA3Jk ▶ Patreon:   / petervonpanda   ▶ Merch: https://petervonpanda.storenvy.com/ ▶ Free Panda Group: https://panda-research-institute.mn.co FOLLOW MY OTHER SOCIAL MEDIA PLATFORMS: ▶ Instagram:   / petervonpanda   ▶ Facebook:   / petervonpanda  

It's time to clear the docket, and Chuck Bryant (Stuff You Should Know) returns to the Court to help. Is it ok to take home keepsakes from hiking trails? What if it's a cool rock? Should moviegoers be compelled to stay for post-credits scenes? Plus Judge Hodgman and Chuck Bryant try to guess listener-submitted OBSCURE CULTURAL REFERENCES!Please consider donating to Al Otro Lado. Al Otro Lado provides legal assistance and humanitarian aid to refugees, deportees, and other migrants trapped at the US-MX border. Donate at alotrolado.org/letsdosomething.We are on TikTok and YouTube! Follow us on both @judgejohnhodgmanpod! Follow us on Instagram @judgejohnhodgman! Judge John Hodgman is member-supported! Join at $5 a month at maximumfun.org/join!

Originally aired on September 28, 2022Kristin starts out today's episode asking Molly, Kate and Andrea about the books that inspired them to follow this career path and how they'd define the idea of "voice" in writing. They discuss the difference between tone and voice, the tools they've use to craft their own and how to inject it into recipe writing. They reveal some writing exercises and advice on how to find and improve voice in your own writing.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsJohnny Apple / R.W. Apple Jr.The Key to Chinese Cooking by Irene KuoThe Way to Cook by Julia ChildThe American Baker by Jim DodgeTender at the Bone by Ruth Reichl Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showJames Beard's American CookeryOn Food and Cooking by Harold McGeeHome Cooking by Laurie ColwinWriting Tools by Roy Peter ClarkThe Elements of Style by Strunk and WhiteWill Write for Food by Dianne Jacob 

We travel to the Mississippi Delta and the world of Lebanese immigrants, where barbecue and the blues meet kibbe, a kind of traditional Lebanese raw meatloaf. Lebanese immigrants began arriving in the Delta in the late 1800s, soon after the Civil War. Many worked as peddlers, then grocers and restaurateurs.Kibbe — a word and a recipe with so many variations. Ground lamb or beef mixed with bulgur wheat, cinnamon, salt and pepper. Many love it raw. However it's made, it's part of the glue that holds the Lebanese family culture together in the Mississippi Delta and beyond.We visit Pat Davis, owner of Abe's BAR-B-Q at the intersection of Highway 61 and 49 in Clarksdale, Mississippi, the famed crossroads where, legend has it, blues icon Robert Johnson made a deal with the devil to play guitar better than anybody. Since 1924 Abe's has been known for it's barbecue, but if you know to ask, they've got grape leaves in the back.Chafik Chamoun, who owns Chamoun's Rest Haven on Highway 61, features Southern, Lebanese and Italian food — but he's best known for his Kibbe. Chafik arrived in Clarksdale from Lebanon in 1954, and first worked as a peddler selling ladies slips and nylon stockings.Sammy Ray, Professor Emeritus at Texas A&M University, Galveston, talks about growing up in a barbecue shack that his mother ran on the edge of what was then called “Black Town.” His father peddled dry goods to the Black sharecroppers.During the civil rights movement in the 1960s, Abe's BAR-B-Q and Chamoun's Rest Haven were some of the only restaurants in the area that would serve Black people. “We were tested in 1965,” Pat Davis remembers. “A bunch of Black kids went to all the restaurants on the highway and every one refused them except Chamoun's and my place. And everybody else got lawsuits against them.”The list of famous Lebanese Americans is long and impressive. Ralph Nader, Paul Anka, Dick Dale, Casey Kasem, Khalil Gibran and Vince Vaughn, to name a few. But the one most people talked about on our trip was Danny Thomas. Pat Davis took us out in the parking lot to listen to a CD that he just happened to have in his car of Danny Thomas singing in Arabic.“We called ourselves Syrians when we first came here,” Davis says. “And until Danny came and said he was Lebanese then we all began to realize we really are Lebanese and Danny Thomas can say it. So we're Lebanese now.”Produced by The Kitchen Sisters (Davia Nelson & Nikki Silva), mixed by Jim McKee, for the James Beard Award winning Hidden Kitchens series on NPR.The Kitchen Sisters Present is produced by The Kitchen Sisters with Nathan Dalton and Brandi Howell. We are part of PRX's Radiotopia, a curated network of podcasts created by independent producers.kitchensisters.org   @kitchensisters on Instagram and Facebook

In tonight's Sleep Hypnosis with Jessica, we're going to be doing some mindful cooking in our imagination, making a Tarte Tatin in a quaint kitchen in the heart of the city of lights, Paris.  As always, tonight's episode will start with a relaxing introduction from Jessica, before we sink into tonight's Sleep Hypnosis.  Want more Sleep Magic? Join Sleep Magic Premium ✨ Enjoy 2 bonus episodes a month plus all episodes ad-free, access to Jessica's complete back catalog of over 60 episodes, and show your support to Jessica.  To Subscribe 

Summary: In this episode of the Wild Fishing Game Podcast, hosts Justin Townsend and Adam Berkelmans explore the culinary potential of invasive species in America's waterways. They discuss various invasive fish and crustaceans, including carp, lionfish, catfish, snakeheads, and rusty crayfish, highlighting their impact on ecosystems and how they can be transformed into delicious meals. The conversation emphasizes the importance of public awareness and consumption in controlling invasive populations, while also sharing tips and recipes for preparing these often-overlooked species. - ⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠ - ⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠ ⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠ Links: How to Make Smoked Carp Dip and Silver Carp Salad Swiss Chard Wrapped Grouper Lemon Peppered Yellowtail with Sauteed Spinach Snakehead Ceviche Watercress and Crawfish Salad Lionfish and Chips Shirt - Eat More Invasive Species Takeaways: Invasive species can be delicious if prepared correctly. Carp, once seen as a nuisance, can be a culinary delight. Blue catfish are invasive but can be a tasty meal. Snakeheads are aggressive predators that threaten local ecosystems. Rusty crayfish compete with native species and disrupt habitats. Cooking methods for invasive species can vary widely. Public awareness and consumption can help control invasive populations. Rebranding invasive species can change public perception. Eating invasive species is a step towards conservation. Chapters: 00:00 Invasive Species: A Culinary Opportunity 01:04 Understanding Carp: The Invasive Problem 12:12 Lionfish: The Destructive Marine Invader 23:16 Blue Catfish: A Growing Concern 28:24 Exploring Catfish: Preparation and Recipes 30:57 The Northern Snakehead: An Ecological Threat 38:06 Culinary Adventures with Snakehead Fish 38:37 The Green Crab: Invasive Species and Culinary Uses 46:14 Rusty Crawfish: Impact and Delicious Dishes Keywords: Invasive species, carp, lion fish, catfish, snakehead, rusty crayfish, culinary opportunities, fishing, conservation, recipes Learn more about your ad choices. Visit megaphone.fm/adchoices

Narrator: Nadine Brown