Podcasts about cooking tips

Have you ever dreamed of turning your passion for healthy cooking into a thriving business?In this episode of the Health by Haven Podcast, we revisit an inspiring conversation with Emilie Blanchard, the founder and owner of Tasty As Fit in Columbia, South Carolina. Emilie's journey is a blueprint for aspiring entrepreneurs—starting from her own kitchen prepping meals for local families to launching a successful plant-based and gluten-free grab-and-go storefront.We dive into the "behind-the-scenes" of food entrepreneurship, including:The Leap to Brick-and-Mortar: How Emilie transitioned from home-based meal prepping to owning a retail storefront.The Business of Wellness: The real challenges and biggest wins of running a healthy food business.Plant-Based for Everyone: How Emilie makes real, fresh food taste delicious.Time-Saving Kitchen Hacks: Practical advice for busy people on how to cook healthy, nutrient-dense meals for families without spending hours in the kitchen.Whether you are a budding entrepreneur or just looking for a way to simplify your weekly meal prep, Emilie's story offers the perfect mix of inspiration and tangible advice.Subscribe & Review: If you found this episode helpful, please subscribe to the Health by Haven Podcast and leave us a review! Your support helps us reach more people who want to better their health and nutrition. Join the Health by Haven Community:Newsletter: Subscribe for Recipes & Health TipsSupport the Show: Pledge your support for less than a cup of coffee!Instagram: @healthbyhavenWebsite: healthbyhaven.comConnect with Emilie: Follow Emilie on Instagram: @tastyasfit & @tastyasfit_eatsThank you to our Sponsors:Season 4 sponsor, Avodah Massage Therapy. Book the Back to Baseline PackageEpisode sponsor, Foundation of Stone Pediatric and Perinatal Family ChiropracticEpisode sponsor, A Ranger Paints. Use code HXH10 for 10% off!Support the show

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the Lizards pair La Galera Imperial Jade in Robusto with Lost Lore Tequila Reposado. The guys recap their New Orleans food, drink, music and cigar experiences, they share an injury report on two lizards and they discuss if improper stemware is affecting the liquor ratings.PLUS: Cooking Tips from Chef, Cuban Tourism Down 50+%, JC Newman/Milwaukee Humidor for America 250, Pagoda's ATV Mishap, Bam's Dental Work, Chef's War on Ice, Pagoda and Nish Patel's History, Gizmo vs. Collared Shirts & Lizards Saved Rocky at a PCA EventJoin the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

Learn how to handle chocolate cravings, swap out cheese and eggs, and master oil-free cooking and baking the easy way. #PlantBasedSwaps #ChocolateTruth #NoOilCooking #EasyVeganTips

Send us Fan MailAlex Rutledge and Red Bone welcome Jason Lapp, Director of Marketing and Sales for 12 Point Hunting Blinds, to talk spring Turkey season and youth hunting. They cover why a quality blind can make all the difference for young hunters, how to build their confidence in the field, and what to do when the forecast calls for rain. Plus — stick around for the bonus segment where the guys swap wild Turkey recipes including fried nuggets, brined and grilled breast, smoked Turkey, and the Chick-fil-A pickle juice secret. Also featuring Cardinals baseball talk, high school sports updates, and NIL/transfer portal debates.Sponsors: Eagle Seed, Wise Eye Technologies, 12 Point Hunting Blinds, Hornaday Ammunition, Spendo ArmsChapter Markers added:1:34 — Show Intro & Current Events (Cardinals, high school baseball/softball, college sports NIL talk)10:39 — Intro to Jason Lapp & 12 Point Hunting Blinds (Pennsylvania turkey season, blind design & features)19:32 — 12 Point Blinds for Turkey & Youth Hunting (insulation, blackout curtains, mobility, dealer info)29:38 — Youth Season, Weather Strategy & Turkey Behavior (rain hunting, safety, building kids' confidence, proper gear)38:49 — Bonus: Turkey Recipes & Cooking Tips (fried nuggets, brined & grilled, smoked breast, pickle juice brine, injection)Missouri Hunting Heritage Federation:https://www.mhhf.us/To follow American Roots Outdoors Podcast:https://www.facebook.com/groups/448812356525413To learn more about American Roots Outdoors:https://americanrootsoutdoors.com/https://www.facebook.com/AmericanRootsOutdoors/To follow Alex Rutledge:https://www.facebook.com/americanrootsalex/To follow Wayne Lach:https://www.facebook.com/wayne.lach.5To follow Mike Crase:https://www.facebook.com/mike.crase

The one and only Neven Maguire joins Andrea in the studio for a chat and to answer some of the biggest cooking questions!If you want to see more of him, Neven will be at the Ideal Home Show in the RDS from Friday the 24th of April.

As Israelis continue to run to bomb shelters for protection from deadly Iranian missile attacks, the prospect of hosting Passover meals has felt overwhelming. On the Haaretz Podcast, acclaimed food writer and cookbook author Adeena Sussman offers her best advice and coping tips and shares recipes that are easy and fun to execute, even in wartime. Cooking for the holidays can be stressful, she said, but in challenging times, becoming immersed in what is happening in the kitchen “can be a little bit of an escape” “This year, let’s focus on what is meaningful and what will keep us sane,” she suggested. Sussman is the author of three cookbooks – the first was published as the COVID-19 epidemic was sweeping the world, the second on the eve of October 7. Now her upcoming cookbook is due to be published this month in the shadow of the war with Iran. This makes her, she says, experienced with “simple cooking for complicated times,” which is the theme of her new book, "Zariz," the Hebrew word for “speedy.” Also complicated: being one of the most prominent representatives of Israeli cuisine in the U.S. at a time when Israel is such a hot-button issue that mainstream media outlets balk at writing about her work. Despite that, she said, her audience continues to grow, particularly online. As she prepares to tour to promote her new book, she said, “I'm not trying to hide where I live or who I am, and I'm neither trying to defend nor indict a political situation for which I personally have no control.” On the podcast, Sussman shares her tales of running an informal “WarBnB” where she cooks for friends and family camped out at their home because of the lack of a bomb shelter where they live, plus the most popular bomb shelter snacks, and how the war has transformed the atmosphere of Tel Aviv's Carmel Market near her home. Read more: Adeena Sussman Offers You Something for the Weekend in Her New ‘Shabbat’ CookbookThis Love Letter to a Tel Aviv Food Market Is Getting a Lot of Love in America Only the Shelves Remain: Inside Tel Aviv Wine Bar Shattered by Missiles Tel Aviv-born Top Chef in London: 'It's Best Not to Say the Word 'Israel' Right Now' Sex, Wine and Sacrifice: Jewish Holidays Used to Be Wild, Dramatic AffairsSee omnystudio.com/listener for privacy information.

I have been a fitness coach for 8 years. if you want to lose your gut and get your abs showing for the first time then DM the words “abs” on instagram @kevinwuwu_ and we'll have a chat on whether  or not I can help you out

No recipe tonight? No problem! In this episode of the Recipe of the Day podcast, I'm sharing a few things happening behind the scenes and one of my favorite ways to cook when I'm not following a recipe. I announce some upcoming livestream events, including two YouTube cooking show episodes and two Zoom calls for COOKforTWO members, and talk about how you can join in. I also share a quick pantry tip about cans of V8 juice and why they're really useful to have on hand. Then I walk you through a dish I make all the time without really following a recipe. It's my  “risotto on a whim.” Creamy and tasty and exactly the thing I make when I feel like being in the kitchen in a hands-on way, but not for too too long, you know? Links to Upcoming Events: Live Cooking Shows on Sunday March 29 at 6:00pm Eastern and Monday April 27th at7:00pm EasternStir It Up! With Christine on Zoom (exclusive to COOKforTWO members): Tuesday March 24th at 7:00pm Eastern and Monday April 13th at 7:00pm Eastern Recipes Mentioned in this Episode:Scalloped PotatoesEgg Salad Email Me! CookTheStory@gmail.com Subscribe to the Podcast Join the ROTD Facebook Group, TikTok, or Instagram Websites: CookTheStory.com and TheCookful.comChristine's Newsletter

The episode features Nora Bordeau of Balancing Bowls, a former collegiate rower and food blogger focused on practical bean- and lentil-based cooking for families and athletes. They discuss types of beans and lentils, nutrition benefits (protein, complex carbs, fiber, micronutrients, antioxidants), and how beans can count as multiple food groups. They cover convenience, affordability, accessibility, and how to use canned versus dried beans (soaking, rinsing, cooking tips). They address gas and bloating, fiber tolerance, and strategies like gradual intake increases and discarding soaking liquid. Nora shares recipe ideas including bean salads, crispy chickpeas, stuffed peppers, brothy beans, pizza spreads, and using blended beans to create creamy soups. Nora Bourdeau is the creator of Balancing Bowls, a food blog focused on balanced, practical cooking with a special passion for beans and lentils. A former college athlete, Nora brings a grounded, food-first perspective to nourishment, strength, and sustainability in the kitchen, helping women fuel their lives with confidence and flexibility. Episode Highlights: 01:22 Period Pain Sponsor 03:00 Meet Nora Bourdeau 04:28 Why Beans Became The Focus 06:36 Athlete Background And Fueling 08:14 Bean Prep Stories And Tips 10:19 Beans And Lentils Explained 18:02 Nutrition Benefits Breakdown 22:47 Protein And Meal Ideas 26:40 Convenience Pantry Wins 31:08 RED-Ss Check In And Resources 33:07 RED-S Recovery Membership 33:40 Canned Beans Myths 34:52 Dried Beans Basics 36:04 Soaking and Cooking Tips 38:32 Brothy Beans and Soups 40:32 Busy Night Flexibility 44:20 Gas and Bloating Fixes 53:47 Favorite Bean Recipes 01:00:36 More Resources and Wrap Resources and Links: Balancing Bowls Website Follow Balancing Bowls on Instagram For more information about the show, head to work with Lindsey on improving your nutrition, head to: http://www.lindseycortes.com/ Join REDS Recovery Membership: http://www.lindseycortes.com/reds WaveBye Supplements – Menstrual cycle support code LindseyCortes for 15% off: http://wavebye.co Previnex Supplements – Joint Health Plus, Muscle Health Plus, plant-based protein, probiotics, and more; code CORTES15 for 15% off: previnex.com Female Athlete Nutrition Podcast Archive & Search Tool – Search by sport, condition, or topic: lindseycortes.com/podcast Female Athlete Nutrition Community – YouTube, Instagram @‌femaleathletenutrition, and private Facebook group Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Craving bold flavor without the burnout—or the meat? We sit down with award-winning plant-based chef and author Adina Mullen to explore how global traditions make vegan cooking abundant, joyful, and deeply satisfying. From childhood vegan roots to a self-taught path through restaurant kitchens and two bestselling cookbooks, Adina shows how food can carry memory, culture, and ethics on one plate.We dig into the big questions people ask about plant-based eating: what's the real difference between “vegan” and “plant-based,” how much protein do you actually need, and can beans, tofu, tempeh, and nuts truly deliver? Adina breaks down flavor the way a traveler maps a city—aromatics first, spices toasted, textures layered—so each bite hits with balance and depth. She explains how to honor the soul of traditional dishes when swapping animal proteins for plants, preserving spice profiles, cooking methods, and the role the dish plays in its home culture.If you've ever felt intimidated by global recipes or worried that plant-based means bland, this conversation is your permission slip. Adina shares practical ways to start: build a small spice library, batch-cook beans and grains, and use simple techniques to amplify taste. Her travel stories—from Italy's quiet precision to Morocco's layered heat and Turkey's vibrant markets—turn into everyday guidance you can use tonight. And yes, we celebrate comfort too, with fan favorites like a crackling Dutch oven bread that pairs perfectly with a hearty stew.Ready to cook with confidence and curiosity? Press play, explore Adina's approach to globally inspired vegan meals, and if you enjoyed the conversation, subscribe, share with a friend who loves to cook, and leave us a quick review—your support helps others find the show.To find Adina's cookbook, Vegan Flavors of the World, click HEREI would love to hear from you! What did you think of the episode? Share it with me :) Support the showLet's Be FriendsHang out with Heather on IG @greenpalettekitchen or on FB HERE.Let's Talk!Whether you are looking for 1-1 nutrition coaching or kitchen coaching let's have a chat. Click HERE to reach out to Heather.Did You Love This Episode? "I love Heather and the Real Food Stories Podcast!" If this is you, please do not hesitate to leave a five-star review on Apple or wherever you listen to podcasts.

In this episode, Dr. Jockers shares the top seven foods to help clear arterial plaque, lower blood pressure, and reduce heart disease risk. He explains how nutrients like omega-3s, magnesium, and antioxidants play a crucial role in maintaining a healthy cardiovascular system.   You'll learn about the powerful benefits of wild-caught salmon, extra virgin olive oil, and pomegranates for supporting heart health and reducing plaque buildup. Dr. Jockers emphasizes the importance of nutrient-dense, low-toxin foods for optimal artery function.   Dr. Jockers also discusses how vitamins K2, D, and magnesium work together to prevent calcium from accumulating in the arteries, helping to keep your heart in top shape. These foods are essential for anyone looking to reduce their heart disease risk naturally. In This Episode:  00:00 Introduction to Heart Health 03:16 Understanding Artery Health 05:34 Top Artery Cleansing Foods 08:20 Pomegranate Benefits 10:06 Additional Heart-Healthy Foods 13:51 Cooking Tips for Heart Health 14:57 Conclusion and Farewell   If you want to burn belly fat…boost your energy levels…balance blood sugar…or relieve swelling in your legs or feet… Then you need to check out PureHealth Research immediately.   This company makes some amazing health-boosting supplements that are manufactured right here in America. They only use natural, non-GMO ingredients that are backed by the latest science and proven to work.   And right now, you can save 35% on all of their products with this special subscriber-only offer. Just use your exclusive coupon code JOCKERS at checkout.     Fuel your body with PaleoValley's grass-fed meat sticks, the ultimate healthy snack packed with protein and healthy fats to stabilize blood sugar and satisfy cravings. Made without sugar, additives, or preservatives, these meat sticks are perfect for on-the-go, guilt-free snacking. Choose from flavorful options like original summer sausage, garlic, teriyaki, and jalapeno, in both grass-fed beef and pasture-raised turkey. With an optimal omega-6 to omega-3 ratio, these snacks help reduce inflammation and support immune health, energy, and radiant skin. Ready to try? Visit paleovalley.com/jockers for a 15% discount on PaleoValley today!     "Pomegranates contain powerful antioxidants like anthocyanins and oleic acid that help reduce plaque in arteries and support heart health."  ~ Dr. Jockers     Subscribe to the podcast on: Apple Podcast Stitcher Spotify PodBean TuneIn Radio     Resources: Save 35% on premium health supplements with code JOCKERS at checkout. Visit purehealthresearch.com. Visit paleovalley.com/jockers for a 15% discount      Connect with Dr. Jockers: Instagram – https://www.instagram.com/drjockers/ Facebook – https://www.facebook.com/DrDavidJockers YouTube – https://www.youtube.com/user/djockers Website – https://drjockers.com/ If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/ 

Send a textLife Is Better With Butter: The French Beurre EpisodeLife Is Better With Butter: The French Beurre Episode explores the rich history, culture, and craft behind one of France's most iconic ingredients. From ancient butter-making traditions to modern French dairy excellence, this episode traces how butter or beurre, became a defining pillar of French cuisine, baking, and everyday cooking.Dive into the regional and cultural story of French butter, including why beurre demi-sel (salted butter) holds a special place in Brittany and Normandy, and how terroir influences flavor, aroma, and texture. Learn what sets prestigious AOP butters like Isigny, Charentes-Poitou, and Bresse butter apart, and why seasonality, cow feed, and traditional churning methods still matter to chefs and artisans today.This episode also breaks down the science and craft of butter, from fermentation and cream maturation to industrial production and legal standards in France. You'll discover the differences between salted and unsalted butter, raw vs pasteurized butter, cultured butter, clarified butter, compound butters, and why the French are among the world's highest consumers of butter per capita.Finally, you'll get practical tips for cooking, baking, tasting, and pairing butter like a French chef. Including when to use unsalted butter for pastries and sauces, how to finish dishes with butter for maximum flavor, and how this humble ingredient elevates everything from croissants to classic French sauces. Whether you love French food, baking, or culinary history, this episode proves one delicious truth: life really is better with butter.Support the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. You'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup! Newsletter Youtube Instagram Facebook Website

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3897: Dan Buettner shares timeless kitchen wisdom from the world's longest-living communities, revealing how simple, affordable meals made with beans, greens, whole grains, and herbs support both longevity and vitality. By focusing on plant-based ingredients, mindful mealtime habits, and time-tested cooking techniques, Buettner shows how living to 100 can start right in your own kitchen. Read along with the original article(s) here: https://www.bluezones.com/2023/01/cooking-tips-for-eating-to-100/ Quotes to ponder: "People who've grown up eating the foods of their ancestors aren't looking to trade them in for packaged junk." "Cruciferous vegetables like broccoli, cabbage, and cauliflower have been known to help protect the heart, stave off cancer, and lower oxidative stress." "Nuts, beans, and grains are a much healthier source of protein than meat or eggs, they're also high in fiber and complex carbohydrates." Episode references: The Blue Zones Kitchen: https://www.amazon.com/Blue-Zones-Kitchen-Hundred-Recipes/dp/1426220138 Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3897: Dan Buettner shares timeless kitchen wisdom from the world's longest-living communities, revealing how simple, affordable meals made with beans, greens, whole grains, and herbs support both longevity and vitality. By focusing on plant-based ingredients, mindful mealtime habits, and time-tested cooking techniques, Buettner shows how living to 100 can start right in your own kitchen. Read along with the original article(s) here: https://www.bluezones.com/2023/01/cooking-tips-for-eating-to-100/ Quotes to ponder: "People who've grown up eating the foods of their ancestors aren't looking to trade them in for packaged junk." "Cruciferous vegetables like broccoli, cabbage, and cauliflower have been known to help protect the heart, stave off cancer, and lower oxidative stress." "Nuts, beans, and grains are a much healthier source of protein than meat or eggs, they're also high in fiber and complex carbohydrates." Episode references: The Blue Zones Kitchen: https://www.amazon.com/Blue-Zones-Kitchen-Hundred-Recipes/dp/1426220138 Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3897: Dan Buettner shares timeless kitchen wisdom from the world's longest-living communities, revealing how simple, affordable meals made with beans, greens, whole grains, and herbs support both longevity and vitality. By focusing on plant-based ingredients, mindful mealtime habits, and time-tested cooking techniques, Buettner shows how living to 100 can start right in your own kitchen. Read along with the original article(s) here: https://www.bluezones.com/2023/01/cooking-tips-for-eating-to-100/ Quotes to ponder: "People who've grown up eating the foods of their ancestors aren't looking to trade them in for packaged junk." "Cruciferous vegetables like broccoli, cabbage, and cauliflower have been known to help protect the heart, stave off cancer, and lower oxidative stress." "Nuts, beans, and grains are a much healthier source of protein than meat or eggs, they're also high in fiber and complex carbohydrates." Episode references: The Blue Zones Kitchen: https://www.amazon.com/Blue-Zones-Kitchen-Hundred-Recipes/dp/1426220138 Learn more about your ad choices. Visit megaphone.fm/adchoices

Feeling tight on time and looking for ways to make plant-based cooking faster? Maybe you've been in transition for a few weeks now and wonder whether there are ways to cut time in the kitchen and make things more sustainable. I get you. I have a busy life too and don't want to spend hours in the kitchen either…   Well let me tell you this: you don't have to. Not if you follow me and learn the tips and strategies I share. That's because I'm telling you what will really work in real life from personal experience.   In this episode, I'll share with you three easy strategies I use…in the area of shopping, prepping and cooking with beans, that helps me save money and stay plant-based eating, even in the midst of the busyness. In fact, some of these strategies are used by some of my clients to help them sustain a plant-powered lifestyle, especially during super busy work weeks. So grab a cup of tea and let's get to it!     When you join the online Plant-Powered Life Transformation Course, you'll get the support and clear guidance you need to master the basics of plant-based eating, while enjoying a smooth transition and delicious simple-to-make meals. Limited-Time Savings: Enroll by this Friday, January 23 with the voucher code "NEWYEAR20" to get 20% OFF the Plant-Powered Life Transformation Course! For more details => www.plantnourished.com/ppltcourse Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Connect with Community -> www.facebook.com/groups/beginnerplantbaseddietsuccess Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall Free Resource -> 7 Ways to Test-Drive a Plant-Based Diet -> www.plantnourished.com/testdrive      Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished       [Plant Based Diet, Transition Tips, Plantbased Eating, Legumes, Kitchen Prep Hacks, Cooking Tips, Whole Foods, Beginner, Health, Save Money, Starter Tips, Weight Loss, Cooking Hacks, Beans]

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells.

Send us a message!Join us for seven quirky stories about Thanksgivings past and get some tips about how we cook our holiday meals! Music is by Alexander Nakarada.Support the show

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

Join Amanda and Chef Shannon as they discuss the significance of taste and flavor during the holiday season, emphasizing the importance of gathering and sharing meals with loved ones. They explore traditional dishes, the concept of non-negotiables in holiday cooking, and how to build layers of flavor in meals. The conversation also touches on the five tastes and how satisfaction comes from balancing these flavors. Chef Shannon shares creative techniques for enhancing flavor and the importance of using seasonal ingredients. The episode concludes with resources for culinary education and flavor building.Get on the waitlist for our upcoming online course for women in menopause, Culinary Gentle Nutrition!Add your name to the list here: https://alpinenutrition.kit.com/culinary_courseTakeaways from this episode...* Taste and flavor are essential for meal satisfaction.* Building layers of flavor enhances the dining experience.* Satisfaction comes from balancing the five tastes: sweet, salty, bitter, sour, and umami.* Creative cooking techniques, like toasting and roasting, can elevate simple ingredients.* How using seasonal ingredients maximizes flavor and freshness.* And most importantly, why diet talk should be minimized during holiday gatherings.Learn more about Alpine Nutrition: https://alpinenutrition.org/get-started/ Get additional blog posts and resources for intuitive eating during menopause on my website www.alpinenutrition.orgBefore you go, subscribe to the show, leave a review, and share the episode with a friend!

This week on the OverSeasoned Podcast, we dive headfirst into the real heart of Thanksgiving cooking: from whipping up the perfect mashed potatoes (butter AND milk?!) to navigating the never-ending debate over stuffing. The OS Crew breaks down essential recipes and reveals the culinary tips that make hosting (even for just two people) feel doable (maybe save the stuffing for Christmas?).Tune in for the best ways to avoid gluey potatoes, nail your brussels game, and bring in wine pairings that actually work. This episode is packed with relatable chaos, practical cooking insights, and just enough of the cozy vibes that make the holiday worthwhile.

In this episode of TishTalk, I speak with Holistic Chef and devout Christian , Cathy Devos (devosc36@gmail.com) about the importance of having an emergency plan for power outages and natural disasters when it comes to food storage and cooking without an oven. Cathy covers many topics including alternate low cost cooking tools and devices, storage tips and ways to navigate in an emergency to keep food cold or create enough heat for cooking.

Thinking about the holidays. Will you be cooking or helping with the meal? We have some great time saving tips for you along with what you can make ahead. Linda Gassenheimer talks with former TV News anchor, lifestyle influencer, and mother of five, Shanisty Ireland. She developed some cooking techniques to help with her busy schedule. Sommelier Jacqueline Coleman with some holiday drink tips joins.

Arts, Education and Business - Jody O'Malley, Kirstie Herbstreit and Amy Schlueter with Cooking Tips, Recipes and Kitchen Inspiration

This week on the HowToBBQRight Podcast, we're STUFFED after our inner office pie contest (00:14)! Up next is our Best Sandwich contest, and we dive into what the ultimate sandwich option might be (07:54). Malcom is still struggling in our Let's Get to Cookin' Community Pick'em League (12:21)... Last week, we headed down to the Royal Oak Invitational, and it was an absolute blast (16:53)! On the way home, we couldn't resist stopping by Buc-ee's for some breakfast (24:27). Now that the weather's finally cooling off, it's officially chili season (29:13). We talk about why the Primo Grill could be your next favorite backyard smoker (37:11), and how y'all have been winning contests with that White Chicken Chili recipe (37:53)! If you're making chili this year, don't skip our BBQ Chili Crackers to go with it (38:48). Chili is loved nationwide, so we explore all the different ways it's made across the country (40:35). Malcom also shares exactly how he builds his perfect bowl of chili (46:14). Brent from the community took Malcom's Touchdown Taters and kicked them up a notch (48:54). Next time we make Lasagna Soup, we're swapping in mozzarella pearls for that perfect cheesy bite (50:24)! We also answer some great BBQ questions — should you dry brine ribs overnight if you're short on time (53:13)? Is there a thermometer that alerts you when temps drop too low (54:52)? Plus, we discuss how to get the best smoke flavor on turkey legs and thighs (57:02). And to wrap it up, we've got a brand-new Asian-style hot sauce that we can't wait to try (59:08)!  

Send us a textThe Night Cap: Cooking Tips

The Bowhunter Chronicles Podcast - Episode 372: 9 Yard Alaskan Archery Black Bear From the Ground - Joe Griffin   In this episode of the Bow Hunter Chronicles podcast, host Adam Miller engages in a captivating conversation with Joe Griffin, exploring his journey into hunting, his career in the hunting industry, and his various hunting adventures. Joe shares his experiences with bear hunting, particularly in Alaska, where his party was able to harvest 2 black bears and brown bear, of which one of the black bears was an hours long stalk that ended in a 9 yard frontal shot from the ground.  Joe also reflects on the joy of hunting and the importance of personal philosophy in the sport. The discussion also touches on the current hunting season, social media's impact on hunting culture, and practical tips for DIY hunting adventures. Joe concludes with his favorite bear recipes, emphasizing the unique qualities of bear meat.   3:37 Introduction to the Podcast and Guests  5:33 Joe Griffin's Journey into Hunting  11:20 Career in the Hunting Industry  09:40 Hunting Adventures and Experiences  13:17 Current Hunting Season Overview 21:41 Bear Hunting Stories and Experiences  24: 33 Black Bear Hunting in Alaska 34:47 Reflections on Hunting Experiences  40:38 The Joy of Hunting and Personal Philosophy  46:02 Social Media and Hunting Culture  53:09 Encouraging DIY Hunting Adventures  54:53 Favorite Bear Recipes and Cooking Tips     https://www.paintedarrow.com - BHC15 for 15% off https://www.spartanforge.ai (https://www.spartanforge.ai/)  - save 25% with code bowhunter   https://www.latitudeoutdoors.com (https://www.latitudeoutdoors.com/) s https://www.zingerfletches.com (https://www.zingerfletches.com/) https://huntworthgear.com/ https://www.lucky-buck.com (https://www.lucky-buck.com/) https://www.bigshottargets.com (https://www.bigshottargets.com/)   https://genesis3dprinting.com (https://genesis3dprinting.com/) https://vitalizeseed.com (https://vitalizeseed.com/)  https://waypointtv.com/#podcast If you like what we are doing and want to see more, please consider checking out our Patreon account. Any funds generated through our Patreon account are funneled right back into the podcast to help fund equipment, hosting fees and gear for reviews and giveaways and as always future hunts.  http://bit.ly/BHCPatreon http://bit.ly/BowhunterChroniclesPodcas https://huntworthgear.com/?utm_source=Pro+Staff&utm_medium=Direct+Link&utm_campaign=Preseason+Sale Learn more about your ad choices. Visit megaphone.fm/adchoices (https://megaphone.fm/adchoices) Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Saadat Siddiqui comes on for a wide ranging episode of The Pakistan Experience where we discuss the best food from every region in Pakistan, reignites the age-old Karachi vs Lahore food debate, discuss Comedy Kitchen, Kitchen Hacks, Recipes, Restaurant Culture, Karachi, Sindhi Culture and the MQM.A name in versatile cooking is none other than Chef Saadat Siddiqui. He is a Pakistani chef very well known for his famous cooking shows that air on ARY Zauq. Siddiqui has a degree in computer software, but decided not to pursue that career because of his passion in cooking. He studied and trained in Australia from a local restaurant and has received extensive training and degrees from various other institutes. He is among the popular chefs of Pakistan.The Pakistan Experience is an independently produced podcast looking to tell stories about Pakistan through conversations. Please consider supporting us on Patreon:https://www.patreon.com/thepakistanexperienceTo support the channel:Jazzcash/Easypaisa - 0325 -2982912Patreon.com/thepakistanexperienceAnd Please stay in touch:https://twitter.com/ThePakistanExp1https://www.facebook.com/thepakistanexperiencehttps://instagram.com/thepakistanexpeperienceThe podcast is hosted by comedian and writer, Shehzad Ghias Shaikh. Shehzad is a Fulbright scholar with a Masters in Theatre from Brooklyn College. He is also one of the foremost Stand-up comedians in Pakistan and frequently writes for numerous publications. Instagram.com/shehzadghiasshaikhFacebook.com/Shehzadghias/Twitter.com/shehzad89Join this channel to get access to perks:https://www.youtube.com/channel/UC44l9XMwecN5nSgIF2Dvivg/joinChapters:0:00 Introduction1:25 Comedy Kitchen 3:25 Cooking Basics 7:00 Restaurants in Karachi16:00 How to avoid Food Poisoning24:00 Food Capitalism 27:30 Bachpan kee kahaniyan30:00 Desi Ghee and Healthy Trends37:00 Frozen Fish and Fish Market40:00 Karachi Food42:55 Sindhi Culture48:00 Karachi Food50:30 Pakistani and Indian Food56:00 Karachi Food vs Lahore Food1:09:00 Eating out and Restaurants1:12:00 Best Food in Pakistan1:18:00 Bagels, Pizza and New York1:20:28 People dont respect chefs1:22:30 Food Vlogs1:23:09 MQM and Karachi 1:46:00 Audience Questions

This week on the HowToBBQRight Podcast, Malcom's had a tough run in our pick ‘em league—but the Vikings have been looking great lately (00:14)! Nothing beats a classic BBQ plate, and Malcom put together a killer spread this past weekend (02:40). Everyone loves a good sausage and cheese plate at a party, but we're sharing the top-secret sauce that will take yours to the next level (06:49). Plus, our Blue Plate BBQ Sauce concentrate finally came in and it tastes absolutely killer (12:45). Malcom made his very first poke bowl this week, and it might just become a new family favorite (15:22). We're diving into some of the dumbest BBQ hills you're willing to die on, get ready for some hot takes (26:26)! In a few months, we're heading to Hondo, Texas, to hang out at Al Frugoni's Live Open Fire Meetup and it's going to be a blast (33:25). If you're curious about the best time to buy pork or beef, we're breaking down the seasonal trends to help you score the best deals on meat (36:05). Thinking about getting a Buffalo Chopper? We're sharing our honest thoughts on whether it's actually worth the investment (41:47). We also break down why the Primo Ceramic Grill might be your next go-to cooker (46:20), and why the Buttula remains one of our all-time favorite BBQ tools (47:02). If you're running your Big Green Egg at 250°F but your internal temps are spiking, here's what might be going wrong and how to fix it (48:25). Only have a 14” kettle grill? No problem, we're sharing tips to help you cook up mouthwatering ribs on it (50:13). And finally, we all love beef short ribs, but here are a few creative ways to take them to the next level (51:48)!  

Send us a textIt's like having legendary Chef John DeLucie cooking right in your kitchen—without lifting a finger. Savor chef-crafted meals made with the finest ingredients, delivered fresh to your door in eco-friendly, compostable, and recyclable packaging.Use code JOHNDELUC99 for $50 off your first order and bring restaurant-quality dining home tonight.https://www.cookunity.comCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Think you hate coleslaw? I did too… until my mom made me her newest recipe. This week I'm joined by my mom, Phyllis Pittman, an amazing cook who ran successful restaurants for years, and since it's her birthday week, it feels extra special to have her on the show. She's sharing her favorite creamy coleslaw recipe, and it's unlike any you've tried before. With a couple of surprising secret ingredients, it turns skeptics into fans, even me. I never thought I'd say this, but I actually love this coleslaw. Don't miss this conversation with my mom!Get all of the ROTD Weekend Interviews here.Get all of our daily Recipe of the Day podcast episodes and subscribe to the podcast here.Links From This Episode:

This week on the HowToBBQRight Podcast, we're riding high in our pick'em league lately (00:25)! We also had an absolute BLAST on our recent trip to Oxford to watch the Rebels play (02:30)! Malcom's been talkin' about firing up a caveman-style ribeye, and Steve Reichling has a recipe we're dying to try (08:45). Even though Malcom's the face of HowToBBQRight, he's had his fair share of behind-the-scenes fails (13:15)... and we're sharing a few good ones. We break down why the Primo Ceramic Grill might be your next must-have cooker (18:28). Malcom also tested out Cajun Power Worcestershire Sauce in a beef tenderloin recipe—and it turned out dang good (19:10)! Ever tried the viral microwave egg hack? We gave it a shot (23:00). We tried Billy's Boudin this weekend—spoiler alert: it was FANTASTIC (27:49). We dive into whether you should use a foil boat, butcher paper, or go naked when smoking brisket (31:45). If you're in the market for a wireless meat thermometer, the ThermoWorks RFX might be exactly what you need (37:40). We also debate: is using a chimney starter really necessary for lighting coals (41:13)? Over in our community, James shared his smoked chicken thigh taco recipe—and we've GOT to try it (45:20). Plus, y'all sent in your favorite Bloody Mary mixes, and Bloody Revolution is next up on our list (47:11). If you're ever in Memphis, you must check out Porch & Parlor—seriously, don't skip it (49:22)! Ever heard of smoked butter? We learned about it, and now, Malcom wants to try it (53:19). And finally, we tackle the big question: are those pricey smoking pecan pellets really worth it (55:47)?

Ready to take charge of your health and feel your best? Today, Dr. Robert Whitfield speaks with filmmaker Brian Sanders to discuss how nutrition and smart food choices play a significant role in our overall health. Dr. Whitfield talks about what he's learned from helping patients recover from breast implant illness, while Brian shares his own story of turning his health around by changing his diet. They both emphasize the perks of eating whole foods, getting enough protein, and cutting back on processed stuff. You'll also hear some down-to-earth tips for eating healthy on a budget and why making lifestyle changes really matters. If you're ready to turn your health around, tune in! Bio: Brian Sanders Brian Sanders is the filmmaker behind the Food Lies documentary, host of the top 5 nutrition podcast Peak Human, and an international speaker. He graduated from UCLA with a degree in Mechanical Engineering, and he's the founder of Sapien Center, a popular health club in Austin. He also owns the grass-fed meat & beef tallow body care company, Nose to Tail. https://www.indiegogo.com/projects/food-lies-post#/https://www.indiegogo.com/projects/food-lies-post#/ https://www.peak-human.com/https://www.peak-human.com/ http://sapiencenter.com/ (http://sapiencenter.com/) https://nosetotail.org/ (https://nosetotail.org/) Show Highlights: Challenges in Changing Habits (00:04:00) The difficulty of changing unhealthy habits, especially for families and children Enjoyable & Sustainable Healthy Eating (00:08:21) *How healthy eating can be enjoyable and sustainable *Sugar Addiction & Satiety (00:13:36) Sugar addiction and satiety Processed vs. Ultra-Processed Foods (00:17:33) Ultra-processed foods and their negative health impacts Food Processing Categories (00:19:48) Three food categories: whole foods, traditionally processed, and industrially processed foods Movement & Walking as Essential (00:24:29) *Daily movement and walking for metabolic health *Protein Focus & Adaptability When Traveling (00:30:09) *Tips for maintaining a protein-focused diet while traveling *Stepping Down from Unhealthy Snacks (00:32:04) Strategies for transitioning from unhealthy snacks, like chips, to better alternatives Protein for Healing & Patient Care (00:38:28) Dr. Whitfield discusses the necessity of protein for healing, especially in surgical patients Affordable Healthy Eating & Cooking Tips (00:40:28) Advice on sourcing affordable protein, simple cooking methods, and prioritizing unprocessed foods Links and Resources Let's Connect Podcast: https://podcasts.apple.com/gb/podcast/breast-implant-illness/id1678143554 Spotify: https://open.spotify.com/show/1SPDripbluZKYsC0rwrBdb?si=23ea2cd9f6734667 TikTok: https://www.tiktok.com/@drrobertwhitfield?t=8oQyjO25X5i&r=1 IG: https://www.instagram.com/breastimplantillnessexpert/ FB: https://www.facebook.com/DrRobertWhitfield Linkedin: https://www.linkedin.com/in/dr-robert-whitfield-md-50775b10/ X: https://x.com/rob_whitfieldmd Read this article - https://www.breastcancer.org/treatment/surgery/breast-reconstruction/types/implant-reconstruction/illness/breast-implant-illness Shop: https://drrobssolutions.com SHARP: https://www.harp.health NVISN Labs - https://nvisnlabs.com/ Get access to Dr. Rob's Favorite Products below: Danger Coffee - Use our link for mold free coffee - https://dangercoffee.com/pages/mold-free-coffee?ref=ztvhyjg JASPR Air Purifier - Use code DRROB for the Jaspr Air Purifier - https://jaspr.co/ Echo Water - Get high quality water with our code DRROB10 - https://echowater.com/ BallancerPro - Use code DRROBVIP for the world's leader in lymphatic drainage technology - https://ballancerpro.com Ultrahuman - Use code WHITFIELD10 for the most accurate wearable - https://www.ultrahuman.com/ring/buy/us/?affiliateCode=drwhitfield

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells. Award-winning television personality, author, and entrepreneur, joins Money Making Conversations Masterclass to discuss his journey from launching a seasoning line to building a successful culinary brand. Known for his hit shows New Soul Kitchen and New Soul Kitchen Remix on Cleo TV, he shares insights on branding, cooking strategies, and his bestselling cookbook Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells. Award-winning television personality, author, and entrepreneur, joins Money Making Conversations Masterclass to discuss his journey from launching a seasoning line to building a successful culinary brand. Known for his hit shows New Soul Kitchen and New Soul Kitchen Remix on Cleo TV, he shares insights on branding, cooking strategies, and his bestselling cookbook Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours.

Today on the HowToBBQRight Podcast, fall has finally made its way down South (00:14). Malcom breaks down his new pellet grill tomahawk steak recipe—and it turned out perfect, with surprisingly simple steps (01:49). Dove season just kicked off last weekend, and to celebrate, Malcom fired up some homemade pizzas on the Grilla Pie-ro oven (21:07). Once opening day rolled around, he was cooking all kinds of recipes to kick things off right (29:31). After the hunt, Malcom hit the grill with some fresh dove recipes that came out absolutely killer (35:43). Everyone loves poppers for wild game, but you've got to try this deconstructed dove popper dip for a fresh twist (39:01). Thinking about upgrading your grill? The team dives into why a Primo Ceramic Grill might be your next must-have cooker (43:00). Our community pick'em league is in full swing—but Malcom's not exactly at the top of the leaderboard (43:50). On the recipe side, we've all seen nachos, but these white sauce chicken nachos could be the next big thing (45:50). Big O also shared his Bacon Jam Brisket Melt, and let's just say—it looks insanely good (49:10). To wrap things up, we discuss Blue Plate Mayo's BBQ Sauce concentrate, and what makes it a concentrate (50:30). And finally, when it comes to chain wing restaurants, what's the best spot to grab a plate (53:45)?

On this episode of the Flex Diet Podcast, I'm joined by award-winning journalist and food nerd David Page, the guy who created Diners, Drive-Ins and Dives. We get into the wild evolution of American cuisine, the social role of food, and how to balance eating what you love with not tanking your health.David also shares his personal story with diabetes and weight loss, plus some practical cooking tips you can actually use. It's part history lesson, part food therapy, and a whole lot of fun. Don't forget to check out the sponsors and subscribe to my free daily newsletter for nerdy nuggets on nutrition, training, and metabolism—plus a free gift just for signing up.Sponsors:Beyond Power Voltra 1: https://www.beyond-power.com/michael13PNOE - tell them Dr Mike T sent ya: https://pnoe.comKillswitch for sleep: https://www.switchsupplements.com/DRMIKE use code DRMIKE to save $$Available now:Grab a copy of the Triphasic Training II book I co-wrote with Cal Deitz here.Episode Chapters:04:34 The Evolution of Chinese and Italian Cuisine in America08:50 The Impact of Post-WWII Era on American Food Culture15:19 Cooking Tips and Healthy Eating Strategies24:08 Balancing Indulgence and Healthy Eating25:16 A Personal Journey to Weight Loss26:05 The Role of Medical Professionals in Managing Diabetes27:14 Effective Diet Plans and Medications28:21 Maintaining Weight Loss and Counting Calories30:08 Exercise and Personal Fitness Routines33:52 The Story Behind Diners, Drive-Ins, and Dives36:33 The Challenges and Rewards of the Restaurant Industry39:37 Exploring Regional Barbecue Styles41:51 Launching a Culinary Podcast46:26 Closing Remarks and Podcast InformationConnect with David: Culinary Characters Unlocked: https://culinarycharactersunlocked.com/Get In Touch with Dr Mike:Instagram: DrmiketnelsonYouTube: @flexdietcertEmail: Miketnelson.com/contact-us

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

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)...

"At the end of this little tiny workshop, I hope everybody just comes away with the fact that they know they can do whatever they want with anything they want." —Sam Paone   Got more summer veggies than you know what to do with? Instead of letting them go to waste, why not turn them into delicious pickles that capture the season's flavors? Pickling is a fun and easy way to preserve your garden's bounty, ensuring you enjoy those fresh tastes long after summer fades. Sam Paone, the mastermind behind Golden State Pickle Works, knows a thing or two about turning fresh produce into mouthwatering pickles. With her extensive experience and passion for preservation, Sam shares her tips and tricks for making pickling a breeze. Her insights will inspire you to see your garden's abundance in a whole new light. Dive into this episode with Justine and Sam and discover how to pickle your way through summer's harvest— from sanitizing jars to crafting the perfect brine. You'll learn practical techniques, creative flavor combinations, and tips for both fermented and vinegar pickles. Tune in and start your pickling journey today—your taste buds will thank you!   Meet Sam:  Sam Paone is the founder of Golden State Pickle Works, a California-based artisan fermentation company. With a background in restaurant cooking, she transitioned to entrepreneurship, creating organic, hyper-seasonal pickled vegetables, condiments, and salad dressings. Sam is passionate about preserving local produce, supporting organic farmers, and introducing innovative fermented food products. She has developed a unique line of pickles and fermented goods that celebrate seasonal ingredients, and is currently working on a preservation-focused television series. Her culinary approach emphasizes flavor, sustainability, and community connection.  Website Instagram Facebook   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:31 Sanitizing and Preparing Jars  04:56 Fermented Pickle Preparation 08:53 Making the Brine 13:23 Adding Surface Protector and Finalizing the Jar 18:42 Vinegar Pickle Preparation  33:37 Pouring the Pickling Liquid 36:42 Have Fun Pickling!  

Staying Cool and Eating Right: Summer Meal Tips and Hydration Advice. Nutritionist Leyla Muedin has strategies for eating well during a heat wave without needing to cook extensively. She highlights no-cook meal ideas, including salads, tinned fish preparations, and charcuterie boards, along with refreshing dishes like ceviche and gazpacho. Layla also addresses the debated topic of drinking fluids with meals, providing advice on how it may impact digestion and overall health based on individual needs. She stresses the importance of avoiding overly cold drinks to prevent digestive discomfort and advocates for sufficient daily water intake.

Are you tired of feeling overwhelmed at dinnertime? Whether you're homeschooling, managing special diets, or just trying to feed your family without losing your mind—this Summer Throwback episode is packed with practical batch cooking tips every busy mom needs.I'm sharing how I learned to batch cook during my husband's deployment, why it saved my sanity as our family grew, and how you can easily start—even if you're exhausted, short on time, or have picky eaters and food allergies in the mix. From freezer meals to pre-prepped snacks, from seasonal menus to grocery list systems, this episode walks you through the real-life strategies that helped me stop scrambling and start enjoying peaceful, nourishing meals with my family.You'll learn:How to double or triple your current recipes for easy freezer storageSimple labeling and organization tricks to beat decision fatigueSmart snack-prepping hacks to save your sanity during summer or holidaysHow to batch prep for travel, medical weeks, and busy homeschool daysWhy making seasonal menus and reusable grocery lists is a total game changerEven how to save money by growing and freezing your own fresh herbsIf you're craving less chaos and more peace around meals, this episode will encourage you with doable, grace-filled systems you can start right away. You don't need fancy tools or more time—you just need a few smart strategies and a willingness to simplify.

  Borderland Bites, Gulf Fish Care, and Cooking Tips from Hank Shaw This week's episode of the Northwest Florida Fishing Report features a deep dive into culinary and conservation perspectives with award-winning author and outdoorsman Hank Shaw. Fresh off a fishing trip to Santa Rosa Beach, Hank joins the show to talk about his new book Borderlands—a culinary journey through the US-Mexico borderlands packed with wild game and seafood recipes. He also shares expert advice on fish care techniques like bleeding, ikejime, and proper freezing methods to improve flavor and texture, especially for Gulf species like king mackerel, amberjack, and snapper. For anglers who love to cook their catch, this episode is a must-listen. The Northwest Florida Fishing Report is your best resource for the Destin Fishing Report, Panama City Fishing Report, Pensacola Fishing Report, Navarre Fishing Report, and everywhere in between. It's all brought to you whether it's good, bad, or ugly. Please Subscribe, Rate, and Review wherever you listen to podcasts. Don't forget to text the word “NWFFR” to 779-345-2918 to get that AFTCO camo lens cleaner cloth and to join our email list for weekly updates!   Important Links:   Sponsors Fishbites Dixie Supply and Baker Metal Killerdock Test Calibration Coastal Connection EXP Realty Great Days Outdoors Hilton's Realtime Navigator Bucks Island Marine Salts Gone

Today on the HowToBBQRight Podcast, we've got a VERY special guest all the way from Texas, Alonzo Cantu of Gulf Coast Smoke (00:24)! Gulf Coast Smoke wasn't ALWAYS as big as it is today, here's Alonzo's humble beginnings (04:35). In the Texas competition circuit, judging works a LITTLE different than it does in the MBN (09:33)... When it comes to cooking up a grand champion worthy piece of meat, Alonzo is a firm believer in keeping it simple (17:06). After he's done tearing up the circuit, here's what's going down on the Gulf Coast Smoke channel (21:01)! We've seen a LOT of styles of chicken wings, but these brined chicken wings Alonzo whipped up are NEXT LEVEL (27:47)! Behind every great channel is an even greater team keeping everyone in line (29:28). You can cook ANYTHING on a pellet grill, and being outside makes it EVEN BETTER (32:29). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (34:24)! Alonzo cooks a LOT of food, but these are his FAVORITES to throw on the grill (35:09). We often sing the praises of Outlaw smokers, but they are WORTH the money (38:49)! What are the MOST popular pits for competition cooking in Texas (42:46)? Texas has a LOT of good BBQ, but these are Alonzo's TOP places to grab a bite (48:01). Finally, Gulf Coast Smoke has more than just killer videos, they've got some AWESOME rubs for y'all to check out too (52:46)!