Podcasts about Cronut

Pastry chef and entrepreneur Dominque Ansel shook up the baking world in 2013 when he created the Cronut (a croissant-like confection shaped like a donut) in his Soho bakery. Several cookbooks and international bakery openings later, he once again has created a hybrid of sorts. His new bakery is called Papa D'Amour, and blends Asian and French baking traditions in honor of his half-French, half-Taiwanese family. Ansel discuses the inspirations for his new bakery, and his latest baking book, Life's Sweetest Moments. He'll also answer baking questions from callers.

New York non sarebbe New York senza i suoi sapori iconici.In questo episodio vi porto alla scoperta delle storie nascoste dietro i piatti che hanno definito l'identità gastronomica della città più famosa del mondo.Scopriremo come la pizza napoletana si è trasformata nella leggendaria fetta newyorkese, perché i bagel devono essere bolliti prima di essere cotti, e qual è il segreto del pastrami che ha reso Katz's Delicatessen una destinazione di pellegrinaggio.Dagli hot dog di Coney Island, fino all'innovativo Cronut che ha fatto il giro del mondo: un viaggio attraverso la storia dell'immigrazione e dell'innovazione culinaria, con consigli su dove trovare le versioni più autentiche di ogni specialità.Leggi la mia guida per saperne di più.

In this episode of Do This, Not That, host Jay Schwedelson answers listener questions in an “Ask Us Anything” segment. Jay covers a variety of topics, from email marketing strategies and Apple's new email categorization feature to a personal story about how he proposed to his wife.=================================================================Best Moments:(01:15) Jay's experience with trying a Cronut(02:21) Question about emails going into the promotions tab in Apple Mail(03:20) Explanation of Apple's new automatic email categorization feature(04:05) Survey results on user adoption of new email categorization(05:50) Testing results on email marketing performance with new categorizations(07:51) Sponsor message for Marigold email platform(08:39) Listener question about marriage proposal ideas(09:01) Jay's personal story of how he proposed to his wife(10:57) An alternative proposal idea Jay considered(12:24) Closing remarks and promotion of Eventtastic.com=================================================================Check out our FREE + VIRTUAL EVENTS! -> EVENTASTIC.comGuruConference.comDeliveredConference.com=================================================================MASSIVE thank you to our Sponsor, Marigold!!FREE Guide → The Loyalty Program Optimization GuideBuilding customer loyalty today means going beyond traditional rewards. Successful programs engage customers at every touchpoint, creating experiences that feel personal, valuable, and worth returning for. With nearly 70% of consumers willing to pay more for brands they love, your loyalty program can significantly drive engagement and revenue.In The Loyalty Program Optimization Guide you will learn:Customer Loyalty Today: Explore the latest loyalty trends and why customer loyalty remains a crucial growth driver in today's market.Key Strategies to Optimize Loyalty Programs: Discover must-know tactics to craft a loyalty program that's engaging, personalized, and impactful.Turning Loyal Customers into Superfans: Learn how to cultivate emotional connections that make customers feel more like brand advocates than just shoppers.Get the FREE Guide today and create better loyalty programs that drive revenue and engagement:jayschwedelson.com/marigold

Crookie, anyone? Cronut, croffle? Ruth Alexander looks at the rise of the dessert café and the extraordinary creations it's spawned. She visits one such café in Manchester with roses adorning the walls, and chocolate adorning almost everything else. And speaks to a food blogger in Dubai and a café owner in USA about the latest trends and the businesses who have been serving puddings for decades. Find out what the latest fashions are in dessert, and how quickly a new invention can sweep the world. Going out for pudding has become the thing to do in many places and the more extravagant your order, the better. In fact, going out for pudding has never been so fashionable – or has it? Presenter: Ruth AlexanderProducers: Rumella Dasgupta and Hannah Bewley (Image: A selection of sweet desserts. Credit: BBC)

Dominique Ansel is the pastry mastermind who was named the World's Best Pastry Chef in 2017 by the World's 50 Best Restaurants awards, and is widely celebrated for his creation of the Cronut®. Dominique shares his journey from a small-town in France to revolutionizing the pastry world in New York City and beyond. We learn the story behind the Cronut's viral success, his commitment to quality over mass production, and the life lessons he's learned through his culinary adventures. Dominique shares a glimpse into the magic behind his iconic creations and the memories they evoke for his customers- and introduces us to his latest cookbook, Life's Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories. He also reflects on his dedication to teaching and giving back, including his inspiring work with City Harvest to fight hunger. Enjoy this episode as we go Beyond the Plate… with Chef Dominique Ansel.This episode is brought to you by PepsiCo Foods.This episode is brought to you by Fords Gin, a gin created to cocktail. (recipe heard in episode is below)Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com***The Chocolate Chip Cookie SipRecipe courtesy of Joe BrookeMakes 1 cocktail1.5 parts Fords Gin1 part sugar cookie washed heavy cream (blended together and fine-strained)0.5 part crème de cacao0.5 part vanilla syrupGrated nutmeg, to garnish 1. Fill a cocktail shaker with ice and add all of the ingredients. Shake and strain into a chilled cocktail glass. 2. Grate fresh nutmeg over the top to garnish.

For the latest episode, Brendon explains the cronut, the AYANEO 3 Windows handheld has been announced, we consider Anbernic burnout, Federico shares his PS5 Pro first impressions, we speculate about Microsoft's handheld future, and on the heels of Brendon's trip to France, we have thoughts on traveling with handhelds and downsizing our handheld setups. Links and Show Notes Is the Cronut from New York? Cronut The Latest Portable Gaming News Hori's officially licensed Steam controller is coming to the US Imagine if Valve made a Steam Deck controller tomtoc Carrying Case for Hori Nintendo Switch Split Pad Compact The story of the Nintendo Switch in 15 slides VentureBeat The story of the Nintendo Switch in 15 slides VentureBeat AYANEO 3 handheld gaming PC will be available with RDNA 3.5 graphics and OLED display options - Liliputing The Anbernic RG406H Looks Like a Stretched RG Cube Nvidia's new app replacement for GeForce Experience is now out of beta - The Verge Microsoft's Gaming Chief Is Still Open to Acquisitions After Activision Deal - Bloomberg Steam Deck OLED: Limited Edition White - Launching Worldwide Next Week The Miyoo Flip Has Appeared Again Also mentioned: Federico got a Sony PS5 Pro Hori Splitpad Pro Compact Beelink SER8 A Travel Handheld AYN Odin2 Mini Any Odin handheld could be your only handheld console Waterfield CitySlicker for Steam Deck GPD Win4 2024 Retroid Pocket 5 vs AYN Odin 2 Mini: is $129 too much more? from Adin Walls Beelink GPU Docking Station Games Mentioned Dragon Age: The Veilguard Cool Bird! (feat. Dragon Age: The Veilguard Call of Duty: Black Ops 6 Mario & Luigi Brothership Dragon Quest III HD–2D Remake Dragon Quest VII: Fragments of the Forgotten Past Dragon Quest 8: Journey of the Cursed King Credits Show Art: Brendon Bigley Music: Will LaPorte Follow Us Online On the Web MacStories.net Wavelengths.online Follow us on Mastodon NPC Federico John Brendon Follow us on Bluesky: NPC MacStories Federico Viticci Brendon Bigley John Voorhees Follow us on Threads MacStories Federico John Brendon Follow us on Instagram MacStories Federico John Brendon

James Beard Award–winning pastry chef Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. As chef-owner of eponymous bakeries around the world, Ansel has been responsible for creating some of today's most popular pastries, including the Cronut, the Cookie Shot, the Frozen S'more, and the Blossoming Hot Chocolate. But where did Dominique Ansel come from, and how did his time working with Daniel Boulud and throughout France help him create the most iconic foods of a generation? It's a great talk with the great Cronut Daddy about his new book, Life's Sweetest Moments.Also on the show, Matt has a great conversation with Emma Impavido, Director of Educational Travel Programs at Academic Travel Abroad. Emma and Matt work together on TASTE Travels, and they discuss why organized travel is as popular as ever. They also dig into the countries people are visiting specifically for the food, as well as talk about the upcoming TASTE Travels in 2025, including a spring trip to Mexico City.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM DOMINIQUE ANSEL:The Cronut Flavor Dominique Ansel Is Dying To Make [Chowhound]The Mind Behind the Cronut Just Launched a Dessert Soup Dumpling [F&W]TASTE Travels Mexico City [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

 This week on The Food Court, pastry legend Dominique Ansel stops by to sprinkle some sweetness on the show! We're diving into his new book Life's Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories. From the birth of the Cronut® (and yes, he needed a bouncer for that line! ) to the whimsical Cookie Shot Machine in Las Vegas, Dominique shares the inspiring and delicious tales behind his famous creations. We also get the scoop on his upcoming new spot at the Paris Casino!Beyond pastries, we chat about his famous Christmas cereal (coming in November!) and the return of his popular Pumpkin Pie —get ready to race over to his bakery! Want a taste at home? Order from dominiqueanselonline.com and get desserts delivered straight to your door.In his new book, you'll discover 42 heartwarming stories paired with recipes for dreamy desserts like: Crème Brûlée Hazelnut Cake The Ultimate Cookie Earl Grey French Toast Hot Chocolate with Pink Champagne Marshmallows… and so much more!Whether it's love stories sparked over pastries or sweet memories shared through desserts, Dominique reminds us that behind every treat is a moment worth savoring. His book is available now on Amazon—don't miss out!

Anthony Lima discusses what he likes and what he doesn't like over this passed weekend

Dominique Ansel's invention of the Cronut — an inspired liaison between croissant and donut — was supposed to be a one-time indulgence for Mother's Day. But once word spread about the perfect hybrid pastry, his Manhattan bakery was overwhelmed by endless lines and Cronut scalpers. Dominique eventually learned to manage the hype and grow his business while maintaining his craft. Named the World's Best Pastry Chef in 2017, he has found an entrepreneurial sweet spot in three brick-and-mortar locations and a mail-order business, which will overnight a Cronut to your door, sans the line, and scalpers be damned. This episode was produced by Carla Esteves with music by Ramtin Arablouei.It was edited by Neva Grant with research help from Katherine Sypher. Our audio engineer was Robert Rodriguez.You can follow HIBT on X & Instagram, and email us at hibt@id.wondery.com. And sign up for Guy's free newsletter at guyraz.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

‘The Roz & Mocha Retro Show' – bringing it back to 2013 when we relive our chat about the Cronut, we chat about loyalty and how old are our ears?

Musique Mécanique par le Théâtre Électrique :: "Gold" by Spandau Ballet Lyrics :: One bacon maple bar One banana Cronut to go Two cream puffs with custard and jam This is my lunch hour Why not try fried sugar and dough Rather have a sweet than sour Oh, but I want them fresh and I want them warm Nothing left over from last week Not one you marked as antique Cold... Your doughs, sir, are cold Your doughnuts are petrified Fossilized fritters like rocks All indestructable I put one down my pants, and it's cold Ancient artifacts, not dessert Always believe in Doughnuts indestructable Your doughnuts are cold as ice Now I am tasting one I am stunned by the lack of flavor Someone used Superglue for icing My face is stuck to glass You glued my lips to the donut counter I need them hot, I need them fresh How can you fail with so much hot burning oil I should throw it all in your face But, I am too busy playing bass Oh, Christ, these damn doughnuts are cold Your crumb doughnuts are much too mild They were baked and stockpiled When Cher was still a child I want them fresh, I want them not cold If your doughnuts can't be warm Order online or walk right up to the stand No one cares what you do How 'bout if I kick your fucking ass? How 'bout I beat you with a rake? Oh, Christ, these doughs are cold These doughnuts remind me of death Relics of Wartime, all indestructable I want them fresh, I want them not cold These doughs were cooked on Titanic Long before the panic These doughs are cold as ice I'm gonna kick your ass These doughs are cold

Musique Mécanique par le Théâtre Électrique :: "Gold" by Spandau Ballet Lyrics :: One bacon maple bar One banana Cronut to go Two cream puffs with custard and jam This is my lunch hour Why not try fried sugar and dough Rather have a sweet than sour Oh, but I want them fresh and I want them warm Nothing left over from last week Not one you marked as antique Cold... Your doughs, sir, are cold Your doughnuts are petrified Fossilized fritters like rocks All indestructable I put one down my pants, and it's cold Ancient artifacts, not dessert Always believe in Doughnuts indestructable Your doughnuts are cold as ice Now I am tasting one I am stunned by the lack of flavor Someone used Superglue for icing My face is stuck to glass You glued my lips to the donut counter I need them hot, I need them fresh How can you fail with so much hot burning oil I should throw it all in your face But, I am too busy playing bass Oh, Christ, these damn doughnuts are cold Your crumb doughnuts are much too mild They were baked and stockpiled When Cher was still a child I want them fresh, I want them not cold If your doughnuts can't be warm Order online or walk right up to the stand No one cares what you do How 'bout if I kick your fucking ass? How 'bout I beat you with a rake? Oh, Christ, these doughs are cold These doughnuts remind me of death Relics of Wartime, all indestructable I want them fresh, I want them not cold These doughs were cooked on Titanic Long before the panic These doughs are cold as ice I'm gonna kick your ass These doughs are cold

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Musique Mécanique par le Théâtre Électrique :: "Gold" by Spandau Ballet Lyrics :: One bacon maple bar One banana Cronut to go Two cream puffs with custard and jam This is my lunch hour Why not try fried sugar and dough Rather have a sweet than sour Oh, but I want them fresh and I want them warm Nothing left over from last week Not one you marked as antique Cold... Your doughs, sir, are cold Your doughnuts are petrified Fossilized fritters like rocks All indestructable I put one down my pants, and it's cold Ancient artifacts, not dessert Always believe in Doughnuts indestructable Your doughnuts are cold as ice Now I am tasting one I am stunned by the lack of flavor Someone used Superglue for icing My face is stuck to glass You glued my lips to the donut counter I need them hot, I need them fresh How can you fail with so much hot burning oil I should throw it all in your face But, I am too busy playing bass Oh, Christ, these damn doughnuts are cold Your crumb doughnuts are much too mild They were baked and stockpiled When Cher was still a child I want them fresh, I want them not cold If your doughnuts can't be warm Order online or walk right up to the stand No one cares what you do How 'bout if I kick your fucking ass? How 'bout I beat you with a rake? Oh, Christ, these doughs are cold These doughnuts remind me of death Relics of Wartime, all indestructable I want them fresh, I want them not cold These doughs were cooked on Titanic Long before the panic These doughs are cold as ice I'm gonna kick your ass These doughs are cold

Musique Mécanique par le Théâtre Électrique :: "Gold" by Spandau Ballet Lyrics :: One bacon maple bar One banana Cronut to go Two cream puffs with custard and jam This is my lunch hour Why not try fried sugar and dough Rather have a sweet than sour Oh, but I want them fresh and I want them warm Nothing left over from last week Not one you marked as antique Cold... Your doughs, sir, are cold Your doughnuts are petrified Fossilized fritters like rocks All indestructable I put one down my pants, and it's cold Ancient artifacts, not dessert Always believe in Doughnuts indestructable Your doughnuts are cold as ice Now I am tasting one I am stunned by the lack of flavor Someone used Superglue for icing My face is stuck to glass You glued my lips to the donut counter I need them hot, I need them fresh How can you fail with so much hot burning oil I should throw it all in your face But, I am too busy playing bass Oh, Christ, these damn doughnuts are cold Your crumb doughnuts are much too mild They were baked and stockpiled When Cher was still a child I want them fresh, I want them not cold If your doughnuts can't be warm Order online or walk right up to the stand No one cares what you do How 'bout if I kick your fucking ass? How 'bout I beat you with a rake? Oh, Christ, these doughs are cold These doughnuts remind me of death Relics of Wartime, all indestructable I want them fresh, I want them not cold These doughs were cooked on Titanic Long before the panic These doughs are cold as ice I'm gonna kick your ass These doughs are cold

Musique Mécanique par le Théâtre Électrique :: "Gold" by Spandau Ballet Lyrics :: One bacon maple bar One banana Cronut to go Two cream puffs with custard and jam This is my lunch hour Why not try fried sugar and dough Rather have a sweet than sour Oh, but I want them fresh and I want them warm Nothing left over from last week Not one you marked as antique Oh... Your doughs, sir, are cold Your doughnuts are petrified Fossilized fritters like rocks All indestructable I put one down my pants, and it's cold Ancient artifacts, not dessert Always believe in Doughnuts indestructable Your doughnuts are cold as ice Now I am tasting one I am stunned by the lack of flavor Someone used Superglue for icing My face is stuck to glass You glued my lips to the donut counter I need them hot, I need them fresh How can you fail with so much hot burning oil I should throw it all in your face But, I am too busy playing bass Oh, Christ, these damn doughnuts are cold Your crumb doughnuts are much too mild They were baked and stockpiled When Cher was still a child I want them fresh, I want them not cold If your doughnuts can't be warm Order online or walk right up to the stand No one cares what you do How 'bout if I kick your fucking ass? How 'bout I beat you with a rake? Oh, Christ, these doughs are cold These doughnuts remind me of death Relics of Wartime, all indesstructable I want them fresh, I want them not cold These doughs were cooked on Titanic Long before the panic These doughs are cold as ice I'm gonna kick your ass These doughs are cold

This week Evan is joined by Naomi Higgins, Greg Larsen and Michael Hing to talk about Palworld and studying games in school! Make sure you subscribe! ► http://gameygame.com/sub Stream live on Twitch! ► https://twitch.tv/gameygameyshow Support us on Patreon ► http://www.patreon.com/gameygame Check out our clips channel ► http://gameygame.com/clips Facebook: https://www.facebook.com/gameygameyshow/ Twitter: https://twitter.com/gameygameyshow Instagram: https://www.instagram.com/gameygameyshow Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Lexington Candy Shop in New York City has served burgers, fries and shakes to hungry patrons for decades. Last remodeled in 1948, the diner is the definition of old-fashioned. But that hasn't stopped it from getting a wave of new fans. In August 2022, this old-school business met the new world when Nicolas Heller, a TikToker and Instagrammer with 1.2 million followers known as New York Nico, popped in for a traditional Coke float – Coke syrup, soda water and ice cream. Naturally, he made a video. It went viral, garnering 4.8 million likes. “The next day (after the video was posted), the lines started forming at 8 in the morning,” John Philis, the diner's third-generation owner, recalls with amazement. “And it was like, huh!” When a smaller restaurant unexpectedly goes viral on TikTok or other social media, the sudden demand can be overwhelming. Owners have to adapt on the fly, revamping operations to quickly serve a crush of people. But savvy business owners who are able to adapt can parlay newfound fame into lasting changes that boost their business for years. But going viral doesn't lead to expansion for everyone. Some are just happy to enjoy the boost in their existing establishment. One person who knows about going viral is Dominique Ansel. In 2013, before most people knew the term “going viral,” the French pastry chef created the “Cronut,” a cross between a croissant and a donut, at his newly opened New York bakery. The Cronut created a craze the old-fashioned way, through newspaper and TV news reports. Ansel remembers the frantic early days when the bakery had to hire security to control the line. “It was very overwhelming. I have to say, it's not a feeling of like joy and happiness, the feeling of stress and pressure,” Ansel recalled. “When we first launched the Cronut, we only had like four employees in the bakery, two in the kitchen and two barista. That's it. So we were a very lean team,” he remembered. “It changed everything because we had to like, produce more. We had to hire more people.” This article was provided by The Associated Press.

On the version of Hot off the Wire posted Oct. 10 at 7 a.m. CT: GAZA CITY, Gaza Strip (AP) — Tens of thousands of Palestinians in the Gaza Strip are packed into United Nations shelters as Israeli warplanes pound the tiny territory of 2.3 million people after their Hamas militant rulers launched an unprecedented weekend attack on Israel. Israel says it takes pains to avoid civilian casualties as it targets Hamas militant sites. But its military has also bombed multi-story family homes in crowded residential neighborhoods. Palestinians say there is no real escape in Gaza, which has been under a suffocating 16-year blockade imposed by Israel and Egypt. When war breaks out, as it has four times since the Hamas militant group seized power in 2007, even U.N. facilities that are supposed to be safe zones risk becoming engulfed in the fighting. WASHINGTON (AP) — The White House says President Joe Biden has been interviewed as part of the special counsel investigation into his handling of classified documents. Spokesperson Ian Sams says Biden was voluntarily interviewed at the White House on Sunday and Monday. The investigation is being led by special counsel Robert Hur, who's looking into the improper retention of classified documents from Biden's time as vice president. The documents were found in Biden's Delaware home and a private office he used after he left public office. Attorney General Merrick Garland earlier this year appointed Hur to oversee the politically sensitive matter to avoid conflicts of interest. NEW YORK (AP) — Donald Trump's longtime finance chief is set to testify as the former president's civil trial enters its second week. Allen Weisselberg is also a defendant in New York Attorney General Letitia James' lawsuit. Weisselberg is expected to testify Tuesday about his role in preparing Trump's annual financial statements, including conversations they had while finalizing the documents used to make deals and secure loans. James' lawsuit alleges Weisselberg engineered Trump's financial statements to meet his demands they reflect increases in his net worth and signed off on lofty valuations for assets. Trump attended the first three days of the non-jury trial last week but is not expected to return Tuesday. WASHINGTON (AP) — Two Federal Reserve officials have suggested that the central bank may leave interest rates unchanged at its next meeting in three weeks. That's because a surge in long-term interest rates has made borrowing more expensive and could help cool inflation without further action by the central bank. Since late July, the yield, or rate, on the 10-year U.S. Treasury note has jumped from around 4% to about 4.8%, a 16-year high. The run-up in the yield has inflated other borrowing costs and raised the national average 30-year mortgage rate to 7.5%, a 23-year high. Business borrowing costs have also risen as corporate bond yields have accelerated. Joby Aviation is working to develop electric-powered aircraft that will take off and land like a helicopter but fly like a small plane. Battery technology is helping Joby and other startups that are developing eVTOLs – short for electric vertical takeoff and landing. The company's biggest shareholder is Toyota, and it has a partnership with Delta Air Lines. Founder and CEO JoeBen Bevirt says the company is the realization of a longtime dream of his to make a better way for people to get from one place to another. The National League Division Series took center stage in Major League Baseball's playoffs, Monday Night Football saw the Raiders defense steal the show, and the NHL season begins today.  The NFL's ongoing push for worldwide exposure got another boost when organizers for the 2028 Los Angeles Olympics delivered a proposal to put flag football on the program when the Summer Games return to the United States for the first time in 32 years. The International Olympic Committee will vote on the proposal at meetings in India that begin later this week. Also on the LA proposal were baseball and softball, which have been bouncing on and off the program for decades; lacrosse; squash; and cricket. Flag football involves 5-on-5 action in which players tackle their opponents by stripping flags off belts worn by all players. It is viewed as a less-violent, faster-paced version of the game that has captured imaginations in the U.S. for decades. On the version of Hot off the Wire posted Oct. 9 at 4 p.m. CT: JERUSALEM (AP) — Israel increased airstrikes on the Gaza Strip and sealed it off from food, fuel, and other supplies in retaliation for a bloody incursion by Hamas militants, as the war's death toll rose to nearly 1,600 on both sides. Hamas also escalated on Monday, pledging to kill captured Israelis if attacks targeted civilians without warnings. In the war's third day, Israel was still finding bodies from Hamas' stunning weekend attack into southern Israeli towns. Prime Minister Benjamin Netanyahu vowed to destroy the militants' “military and governing capabilities.” The U.S. State Department said Monday that at least nine American citizens have been killed in the weekend Hamas attacks on Israel, raising the toll from four. BRUSSELS (AP) — The European Union has reversed an earlier announcement that it was “immediately” suspending aid for Palestinian authorities and instead said it would urgently review such assistance in the wake of the attacks on Israel by Hamas. A terse European Commission statement said late Monday that “there will be no suspension of payments” at the moment. It came five hours after EU Commissioner Oliver Varhelyi had said that all payments from the development program for Palestinians be “immediately suspended. All projects put under review. All new budget proposals … postponed until further notice.” No immediate explanation for the reversal was given. STOCKHOLM (AP) — Claudia Goldin, a Harvard University professor, was awarded the Nobel economics prize for research that helps explain why women around the world are less likely than men to work and to earn less money when they do. Fittingly, the announcement marked a small step toward closing a gender gap among Nobel laureates in economics: Out of 93 economics winners, Goldin is just the third woman to be awarded the prize and the first woman to be the sole winner in any year. Her award follows Nobel honors this year in medicine, physics, chemistry, literature and peace that were announced last week. FORT LAUDERDALE, Fla. (AP) — How much is Donald Trump's Mar-a-Lago worth? That's now a point of contention after a New York judge ruled that the former president exaggerated the Florida property's value when he said it is worth at least $420 million. In siding with New York in the state's lawsuit accusing Trump of grossly overvaluing his assets in business transactions, Judge Arthur Engoron found that Trump consistently exaggerated Mar-a-Lago's worth. He compared Trump's estimate to the Palm Beach County tax appraiser's recent valuations of about $20 million. But Palm Beach real estate agents strongly disagree. They think Mar-a-Lago would easily fetch hundreds of millions and a bidding war could push the price over a billion. PHILADELPHIA (AP) — Robert F. Kennedy launched an independent run for the White House. Kennedy declared independence from the Democratic Party in Philadelphia on Monday. He spoke of a “rising tide of discontent” in the United States and said he wants to make a “new Declaration of Independence” from corporations, the media and the two major political parties. NEW YORK (AP) — Lexington Candy Shop has had a line outside for over a year since a TikTok of its Coke float went viral. The owner of Fatima's Grill parlayed his viral fame into an expansion. When a smaller restaurant unexpectedly goes viral on TikTok or other social media, the sudden demand can be overwhelming. Owners have to adapt on the fly, revamping operations to quickly serve a crush of people. But savvy business owners who are able to adapt can parlay newfound fame into a lasting boost for their business. Just ask Dominique Ansel, who created a craze with the Cronut a decade ago, before the term “going viral” was widely used. On this week's AP Religion Roundup, those who don't identify with a religion or religious groups are on the rise across the United States. —The Associated Press About this program Host Terry Lipshetz is a senior producer for Lee Enterprises. Besides producing the daily Hot off the Wire news podcast, Terry conducts periodic interviews for this Behind the Headlines program, co-hosts the Streamed & Screened movies and television program and is the producer of Across the Sky, a podcast dedicated to weather and climate. Lee Enterprises produces many national, regional and sports podcasts. Learn more here.See omnystudio.com/listener for privacy information.

all local 6a 9.21.23

Have you ever tasted a cronut? Stacey and J Sbu guarantee that this is bound to knock your socks off. After an on-air moment transpired between an ECR listener and Stacey and J Sbu, KZN has not stopped hearing about these cronuts. Cronuts:

Don't go to the small business festival and bitch about small business pricing. I'm trying to be like his Dr. Dre to Eminim. Or his Eminem to 50 Cent. Or 50 Cent to The Game. How to open a restaurant without finding cans of money. HOW DID TIPPING GET SO OUT OF CONTROL. Josh is a boner killer. Dave's Grandma is a Betty. Perceived value in scalped doughnuts. Guess which city in Seattle tips the worst (hint, its SLU). Taco Omakase from Bar Dojo recap. Fuck Yelp, get your info from diners drive ins and dives. His ass cheeks have limited space after that. Cronut's cousin. The Job to get if you like money and women. We'll talk about The Bear next week. HAPPY BIRTHDAY CHRIS MORGAN! .

Host Peter J. Kim digs into French culture with three phenomenal guests: pastry genius Dominique Ansel, Top Chef France star Mory Sacko, and one of the most distinguished individuals in Peter's life, Stéphanie Jacquemont (aka his wife).Check out the accompanying Counterjam playlist on Spotify for more from Lindigo, and other wonderful French artists.

I really wanted to call this episode "Taco Bell Blue Balls" but I didn't and you're welcome.

Is Katy trying to con us with her weigh-in results!? You're not going to believe this, but Jo is STILL talking about chicken skewers! She's been going on about these FOR YEARS! Why has Victoria been messaging her local bakery?  If you'd like Extra Portions of this podcast, access to our Zoom parties and CASH PRIZES go to https://www.patreon.com/secretslimpod or find us on the Patreon app.

Stranded without a guest in beautiful Springfield, Illinois, Jonah is forced to record another Ruminant, and the result finds his mind drifting from place to place like a wayward spy balloon. After a brief foray into dirigible-based punditry, he quickly turns to protectionism and Biden's “Buy American” mantra, providing some extended thoughts on why both are so annoying. From there, his ramblings fall into an uncontrolled tailspin, covering everything from NIMBianism to René Girard and, finally, the incomparable Cronut.Show Notes:- Real life Up- Dominic Pino: “Biden Promises to Spend Your Money Poorly”- Phil Klein: “The Story Construction Tells About America's Economy Is Disturbing”- George McGovern: “A Politician's Dream Is a Businessman's Nightmare”- Neal Stephenson's -The Diamond Age

James Beard Award- winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. Chef Dominique is responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine's “25 Best inventions of 2013”), The Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and many more. He is the Chef/Owner of eponymous bakeries in New York City and Hong Kong, and has been named the World's Best Pastry Chef by the World's 50 Best Restaurants awards. He is also the recipient of the Ordre du Mérite Agricole, France's second highest honor. Perhaps what has been most widely been reported on is Dominique's creation of the Cronut®, his signature croissant-doughnut hybrid pastry that first launched at his eponymous Bakery in New York in May 2013, soon becoming the world's first-ever viral pastry. Within hours, photos of the Cronut® spread across the social media sphere, and a single blog post about this brand new pastry was linked to over 140,000 times in just the first day. Within days, guests visited from all around the world to line up for blocks around the bakery, rain or shine. Taking two months and more than 10 different recipes to perfect, the Cronut® isn't simply croissant dough that's been fried. Made with laminated dough that has been likened to a croissant (but instead uses a proprietary recipe), it's first proofed then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut® is 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. The entire process takes three days to complete. Today, Cronut® pastries are available only at Dominique Ansel Bakery in New York, with the flavor changing every month, never repeating. In its first year, TIME Magazine named the Cronut® one of the “25 Best Inventions of 2013,” and it has since appeared in the news across the world, from Good Morning America to the The Today Show, ABC's The Chew, Late Night with Jimmy Fallon, Live with Kelly & Michael, CNN's Piers Morgan Live with Anthony Bourdain, E! News, Bloomberg, and more. It has also been featured on TV shows like Modern Family, The Mindy Project, Jeopardy!, Two Broke Girls, Comedians in Cars Getting Coffee, Gilmore Girls, and others. But before the Cronut®, a time that our very first guests refer to as B.C. (“Before Cronut®”), it all began years ago from humble beginnings. Growing up in a small town in France just north of Paris, Dominique never set out to become a chef. At the age of 16, he began working at a local restaurant in order to help support his family. There was a free culinary school in his hometown, so he enrolled in their apprenticeship program, first as a savory cook and then as a pastry cook. It was the precision and scientific nature of pastry that appealed to Dominique immediately, and from then on, he knew what he was meant to do. At age 19, Dominique went on to complete his military service in French Guyana in South America as part of a community program teaching locals how to cook. Upon returning to France, he used all of his savings to buy a beat-up car and drove to Paris, dropping off resumes at any bakery he could find. He later landed at the legendary French pastry shop, Fauchon, as one of 30 seasonal holiday workers. He was told only one employee would remain at the end of the season, and when the time came, he was the one they chose. Dominique stayed with Fauchon for nearly eight years, eventually leading international expansion, traveling the world opening new shops. In 2006, Dominique moved to New York City with just two suitcases to serve as the Executive Pastry Chef of Daniel Boulud's renowned restaurant Daniel. During his six years there, the restaurant earned its coveted third Michelin star and a four-star review from The New York Times. In November 2011, with a team of just four employees, Dominique opened Dominique Ansel Bakery on a quiet Soho street. Serving both sweet and savory items with pastries reigning supreme, the bakery became a neighborhood destination and was named Time Out New York's best bakery and Zagat's highest ranked bakery in the city. Signature creations like the DKA (Dominique's Kouign Amann) and made-to-order Madeleines quickly became guest favorites. It wasn't until May 2013 that a new creation Dominique deemed the Cronut® launched, putting this small Soho shop on the map worldwide. The Bakery became the birthplace of more new creations and internationally beloved inventions, from the Frozen S'mores to the Cookie Shot, Gingerbread Pinecone, Christmas Morning Cereal, Blossoming Hot Chocolate and more. In 2020, Dominique launched Dang Wen Li by Dominique Ansel in Hong Kong, featuring a capsule collection of brand new pastries created exclusively for Hong Kong, made-to-order specialties, and classic French viennoiserie. 2021 brought the launch of two new shops: a new location of Dang Wen Li by Dominique Ansel opened in June 2021 at H Queen's in the heart of Hong Kong's Central neighborhood. And in July 2021, Chef Dominique launched Dominique Ansel Workshop, a croissant counter inside of his Flatiron NYC kitchens, with a menu celebrating all things viennoiserie – from classics reimagined to old-school French recipes recreated with a modern twist. Coming up in Fall 2022, Chef Dominique will be opening his first shop in Las Vegas at Caesars Palace. Dominique Ansel Las Vegas will feature a number of his signature creations as well as a collection of brand new pastries made just for the city. Dominique published his first cookbook, DOMINIQUE ANSEL: The Secret Recipes (Simon & Schuster), in October 2014, featuring a number of signature recipes from his flagship Dominique Ansel Bakery in NYC. His second cookbook, Everyone Can Bake, debuted in April 2020, with his favorite go-to recipes for bases, fillings, and finishing so readers can mix-and- match and create endless possibilities of delicious desserts at home. Outside of the kitchen, Dominique is a dedicated supporter of various charitable organizations, including the fight to end hunger with Food Bank for New York City, City Harvest, and God's Love We Deliver. In the Cronut®'s first year alone, he helped to raise over $100,000 by auctioning off just 24 Cronut® pastries. On this episode, Dominique joins host Mitchell Davis and discusses the backstory and beyond the Cronut®, the importance of not giving up easily, and why it's best to work for people you believe in. Follow Dominique on Instagram @dominiqueansel For more on Dominique and his work, visit: www.DominiqueAnsel.com

NOTE: This article originally appeared in Desert Companion's Fifth Street.

Learn to travel for "free" utilizing the best credit card welcome offers. Travel to Vegas and anywhere else! Check out this free tool that we highly recommend. Travel Freely (free sign-up) Episode Description: As a reminder you can watch this show as well at: http://www.YouTube.com/milestomemories The LVCVA has released visitor statistics for 2021 and some of the data is pretty shocking. We go over the most interesting numbers that spell doom for the monorail and show why the casinos are winning so much money lately. But it's hard to explain why so many people are bringing their children to Las Vegas! In other news we learned about how and when you can score the high demand Formula 1 tickets. This is one you want to try for. We also discuss Katy Perry's robot eye, the insane $150K suite package at Palms, the destruction of some of the Grand Bazaar shops and the arrival of the original Cronut in Las Vegas. About the Show Each week tens of thousands of people tune into our MtM Vegas news shows at http://www.YouTube.com/milestomemories. We do two news shows weekly on YouTube with the audio being combined into this podcast. Never miss out on the latest happenings in and around Las Vegas! Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Podcasts, Spotify or by searching "MtM Vegas" or "Miles to Memories" in your favorite podcast app. Don't forget to check out our travel/miles/points podcast as well!

The weather may be cooling down but the news just keeps coming in hot! In this week's Friday news roundup, lead producer Sonja Cho Swanson tells us how a local pawn shop takes a stand against Kanye West's anti-semitic remarks, producer Layla Muhammad and host Dayvid Figler explain how Trump supporters are looking for fraud in Nevada's election process through record requests, and we all debate some fun food news! Do you have strong feelings about the McRib or the cronut? (Or, ya know, election denialism?) Let us know by leaving us a voicemail or a text message at 702-514-0719, or shoot us a tweet @CityCastVegas. Want more Vegas news? Make sure to sign up for our DELIGHT of a morning newsletter at lasvegas.citycast.fm/newsletter. Sign up now, thank us later. Learn more about your ad choices. Visit megaphone.fm/adchoices

Breaking down the freaky new adult Happy Meal; people who continue to be extra fragile; M&Ms welcomes a purple woke character; we define ‘hatejacking' for you; people up in arms about Dahmer references in pop songs; Artfully Autumn hits Bellagio; Bruce Willis sells his deepfake likeness; we can't recommend Bill Maher's show more; fur-lined Crocs are a thing; the official Cronut comes to Sin City; 007 celebrates 60 years; “The Real Love Boat” sets sail; and, much more pop culture goodness.

This week, we talk all about San Diego Comic-Con 2022 news! How much, you ask? TOO MUCH TO LIST! Also, we give short reviews of Stray, The Bob's Burgers Movie, Multiversus, AND MORE! We'd like to thank David Pencil for our original intro/outro. You can find more of his work at DavidPencil.com (https://www.davidpencil.com/). Hey! Do you like our logo? Do you also like t-shirts, mugs and other cools stuff? Well now you can get a shirt or mug with our logo on it! Head over to our TeePublic (https://www.teepublic.com/user/nerdoverloadnow) page to check them out!

In this episode, we take a short break from our current True Stories miniseries for a look at Thor: The God Butcher by Jason Aaron and Esad Ribic, published by Marvel Comics! This five-issue story kicks off writer Jason Aaron's epic run of Thor stories, and provides some inspiration for this summer's Thor: Love and Thunder. Hurtling back and forth through time between the 9th century, the present and the far, far future, this ambitious tale pits the Odinson against Gorr, the titular god butcher, whose name and occupation sport a very extreme 90s vibe! Will Marvel's God of Thunder prevail against this cosmic serial killer? And can he survive his time on that butcher's block known as ... The Comics Canon? In This Episode: Does Thor have more “good” stories than other Marvel characters? Reconciling Thor's mythological and superhero roots Cosmic Home of the Cronut! Thor #126-130 New Avengers (2013) Vol. 1: Everything Dies Grendel, Kentucky Daredevil (2019) Vol. 1: Know Fear Curt makes a shocking revelation Join us in two weeks as our True Stories miniseries returns with Joe Sacco's The Fixer! Until then: Impress your friends with our Comics Canon merchandise! Rate us on Apple Podcasts! Send us an email! Hit us up on Twitter or Facebook! And as always, thanks for listening!

Η Μαριλένα κι ο Δημήτρης συζητάνε για την οικονομική κατάσταση - πείτε το και κρίση - στην Ελλάδα που δεν φαίνεται να έχει τελειωμό. Πόσο αλήθεια είναι αυτό που λέγεται ότι οι Έλληνες είναι «τα γκαρσόνια της Ευρώπης;» Σημειώσεις εκπομπής (show notes) Κορίτσια στον ήλιο (https://www.youtube.com/watch?v=2TybpWiEmwQ) Easy Greek για ελληνικό κινηματογράφο (https://www.youtube.com/watch?v=RqyRIln5eVs) Κρεπόστ - τοστ με κρέπες; (https://en.wikipedia.org/wiki/Krepost) Επεισόδιο για ύπνο (https://www.easygreek.fm/19) Σκάνδαλο Novartis (https://el.wikipedia.org/wiki/%CE%A5%CF%80%CF%8C%CE%B8%CE%B5%CF%83%CE%B7_Novartis_%CF%83%CF%84%CE%B7%CE%BD_%CE%95%CE%BB%CE%BB%CE%AC%CE%B4%CE%B1) Easy German επεισόδιο για τους Έλληνες (https://www.youtube.com/watch?v=Fxg_UhfsruQ) Τιμοκατάλογος από σουβλατζίδικο ~2007 (https://imgur.com/a/mUfZjxQ) Μπάτσοι, γουρούνια, δολοφόνοι σε ομοικαταληξία (https://nomadicuniversality.com/2019/12/21/%CE%BC%CF%80%CE%AC%CF%84%CF%83%CE%BF%CE%B9-%CE%B3%CE%BF%CF%85%CF%81%CE%BF%CF%8D%CE%BD%CE%B9%CE%B1-%CE%B4%CE%BF%CE%BB%CE%BF%CF%86%CF%8C%CE%BD%CE%BF%CE%B9-%CF%80%CE%BF%CE%B9%CE%B7/) Απομαγνητοφώνηση Δημήτρης: [0:17] Γεια σας και καλώς ήρθατε στο Easy Greek podcast, το podcast που σας μαθαίνει ελληνικά με καθημερινούς, αυθεντικούς διαλόγους. Εγώ είμαι ο Δημήτρης και μαζί μου έχω την... Μαριλένα: [0:28] Μαριλένα. Γεια και από εμένα. Καλημέρα, καλησπέρα. Δημήτρης: [0:32] Καληνύχτα. Αυτό που λέγαμε και την άλλη φορά. Μου είπε τελικά η μάνα μου από πού είναι αυτό το «καλημέρα, καλησπέρα, καληνύχτα». Θυμάσαι που το συζητάγαμε; Μαριλένα: [0:41] Απ' την Καλομοίρα δεν είναι; Δημήτρης: [0:43] Όχι, είναι... Ποια είναι η ταινία αυτή που είχε το «Στάσου, μύγδαλα»; Μαριλένα: [0:48] Α καλά! (Πώς λεγόταν;) Α δεν θυμάμαι. Α απ' το «Κορίτσια στον Ήλιο». Δημήτρης: [0:55] Αυτό, μπράβο. Μαριλένα: [0:56] Με την Έλενα Ναθαναήλ. Δημήτρης: [1:00] Ναι, από κει ήτανε μία φάση που μαθαίνανε ελληνικά... Δεν έχω δει την ταινία οπότε... Μαριλένα: [1:06] Ούτε εγώ αλλά πρέπει να τη δούμε. (Ρε, είμαστε άσχετοι όσον αφορά τον παλιό ελληνικό κινηματογράφο) Ναι, ισχύει. Έχεις κάνει podcast για ελληνικές ταινίες; (Όχι) Θα μπορούσες να κάνεις με τη Φωτεινή νομίζω. Δημήτρης: [1:19] Έχουμε το επεισόδιο στο YouTube για τις ελληνικές ταινίες, για τον ελληνικό κινηματογράφο. Μαριλένα: [1:24] Ναι, εντάξει. Εκεί πήγε λίγο πιο κουλτουριάρικα. Τώρα μιλάμε για παλιό ελληνικό κινηματογράφο. Δημήτρης: [1:29] Μην το λες. Δεν ήταν κουλτουριάρικο, είχαμε πολλές αναφορές (Εντάξει) σε παλιές ταινίες, έτσι, Αλίκη Βουγιουκλάκη, Χατζηχρήστος κ.τ.λ. Μαριλένα: [1:37] Θα πρέπει, όμως, να κάνεις ένα podcast, θεωρώ, έτσι εκπαιδευτικό για τους φίλους που ψάχνουν να δούνε παλιό ελληνικό κινηματογράφο. Ναι, έχουμε διάφορους φίλους που βλέπουν γιατί εγώ και ο Δημήτρης είμαστε παντελώς άσχετοι, παντελώς. Οπότε δεν θα μιλήσουμε για αυτό σήμερα. (Όχι) Αλλά πριν να σας πούμε για τι θα μιλήσουμε, θέλω να μου πεις το αστείο με το οποίο - με συγχωρείτε - ξεκίνησε η μέρα μας σήμερα. Δημήτρης: [2:04] Μερικές φορές ξυπνάμε και έχουμε πράγματα στο μυαλό μας, δεν ξέρω, ίσως επηρεασμένοι από τα όνειρα που έχουμε δει που δεν θυμόμαστε, έχουμε ιδέες που έρχονται από το πουθενά. Εγώ σήμερα θυμήθηκα ένα αστείο το οποίο έλεγα όταν έμενα στη Βουλγαρία, μιλάμε πριν εννιά χρόνια, και μάθαινα βουλγάρικα τότε και μίλαγα βουλγάρικα, βέβαια τα έχω ξεχάσει γιατί δεν έχω καμία επαφή με τη γλώσσα πια και είχα μάθει μία λέξη που λέγεται "krepost" και το "krepost" στα βουλγαρικά σημαίνει «φρούριο» και μπορεί και σε άλλες σλάβικες γλώσσες, δεν ξέρω, και έλεγα το αστείο ότι το "krepost" είναι ένα τοστ που είχε από πάνω και από κάτω κρέπες, οπότε είναι ένα... Πώς είναι το... (Pancakes) Είναι ένα άλλο, το "cronut", το θυμήθηκα, το οποίο είναι ένα ντόνατ με κρουασάν. Το ξέρεις; (Όχι) Είναι κάτι αντίστοιχο το "krepost". Μαριλένα: [3:07] Πώς το είπες το άλλο; Δημήτρης: [3:08] Cronut, cronut. Ναι, αυτό είναι το αστείο. Είναι τα πολυγλωσσικά λογοπαίγνια. Μαριλένα: [3:17] Ξέρεις, τώρα σκεφτόμουνα, Δημήτρη, αν και είχαμε πει ότι θα συζητήσουμε κάτι άλλο, για τα όνειρα έχουμε κάνει podcast; Δημήτρης: [3:24] Έχουμε κάνει για τον ύπνο γενικότερα. Μαριλένα: [3:28] Α ναι μπράβο οπότε εντάξει. Δεν θα κάνουμε για τα όνειρα, λοιπόν. Δημήτρης: [3:32] Να σου πω κάτι; (Έλα) Ξέρεις κάτι που μ' ενοχλεί πάρα πολύ; Είναι όταν έχεις ένα ποτήρι επαναχρησιμοποιούμενο (Ναι) για καφέ και με κάθε γουλιά στάζει λίγο και βγαίνει έξω από το ποτήρι και γίνεσαι σκατά και αφήνεις σε όλες οι επιφάνειες που αφήνεις το ποτηράκι, ξέρεις, αυτά τα δαχτυλίδια καφέ από κάτω, είναι χάλια. Μαριλένα: [3:56] Σου έχω ακόμα χειρότερο και να πέφτουν αυτές οι σταγόνες στα ρούχα σου και στο χαλί. Για την υπόλοιπη απομαγνητοφώνηση, γίνετε μέλη μας στο Patreon (https://www.patreon.com/easygreek).

The actor and comedian joins the show to talk about his acting career and his NFL fandom. Also, brookie vs Cronut and a passionate debate about the movie Titanic.  See omnystudio.com/listener for privacy information.

Sean and Dayna go on a Culinary Trend Tour at The Venetian Las Vegas. It includes a Italian inspired Happy Hour at St. Mark's Square and plant-based menu at Mott 32. Find out more about what the resort casino has planned for the holidays too! Four people hit over a million dollars while gambling in Las Vegas. Find out where the winners hit the jackpot. Plus, Sean and Dayna check out the new Whitney Houston hologram show called  "An Evening with Whitney" at Harrahs. Tips include a Drinksgiving event in downtown Las Vegas and a free concert... and the Cronut is making its way to the strip! Support the show (https://www.paypal.com/donate?hosted_button_id=UCMULZYF325PL)

I scream, you scream, Asta screams to become the next Wizard King! That's the stakes of this part Naruto part Harry Potter all shounen anime called Black Clover. This is a show our resident weeb calls the Cronut of anime in that it takes stable classics mixes it slightly to make a trendy new product that's easy to consume. Why is Asta always yelling? Why is Yuno so Emo? Why can't they just say Potatoes. We try to find out all this and more as we figure out whether we want to be aqua deer or purple orcas. Follow us on Instagram @wanwapodcast Follow us on twitter @weeb_noob --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/wanwapodcast/support

Welcome to the latest episode of Knead to Know — your go-to podcast getting to the root of baking trends, entertainment, and more. Listen as our co-host, Gina Brazão, as a learning baker, has loads of helpful questions and observations to take from professional chef Gemma Stafford's years of expertise.Here's what on this brand new episode:The Evolution Of The Cronut — A brand new pastry has hit the streets, and Gina and Gemma break down these sweet mashups — and what makes pastries so special.Baking Shows — Fall is here, and that means more baking shows. From holiday competitions to your favorite baking zen (Great British Bake Off), they're unavoidable. Having been involved in plenty, Gemma gives Gina the real scoop on what it's like to be a part of them.Black Cocoa Powder — What exactly is it, and how does it give Oreos their iconic flavor?Ice Cream vs Frozen Custard —Is there a difference? There sure is — and Gemma gives a sneak peek at an upcoming Bigger Bolder Baking recipe! Also, how does everyone feel about putting gummy bears in ice cream?Ask Gemma — Find out if your question was featured this week on Knead to Know!A Grain Of Salt  —& More!Fans: please rate and review! If you leave a 5-star review, it might be read on the next episode!Get more Bigger Bolder Baking and the Bold Baking Network!Website: www.biggerbolderbaking.comYouTube: https://www.youtube.com/user/GemmaStaffordFacebook: https://www.facebook.com/BiggerBolderBakingInstagram: www.instagram.com/biggerbolderbakingTikTok: https://www.tiktok.com/@biggerbolderbakingWe'd love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”ABOUT GEMMA STAFFORDGemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network's Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.ABOUT THE BOLD BAKING NETWORKThe Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere. Our purpose is to bring YOU #baking #bakingpodcast #cookies #apples #bread

Driftline's innovator Wes Horbatuck's creation.

Where is the best cronut in Los Angeles?

Doc retells his stories about combos in sports, art and medicine. Doc welcomes innovator Wes Horbatuck who created Driftline sportswear. Where can you get Dominique Ansel's Cronut creation in Los Angeles, Doc tells you. The Weekend Warrior Clinic re-opens for listeners. Learn more about your ad choices. Visit megaphone.fm/adchoices

Why have food mashups garnered so much attention in 2021? In this episode of the Xtalks Food Podcast, Sydney explains why food mashups, ordinary foods that are combined to create unusual pairings, found success throughout the pandemic and gives some notable examples. The team discusses the role of marketing and exclusivity in advertising food mashups, and whether they would try some of the unconventional pairings. Also, in this episode, Mira introduces the team to Teatis carb-blocking teas. The superfood powders are made for diabetic consumers as they are designed to help manage blood sugar levels. Despite the backing from medical professionals, the team questions the validity of the company's claims and asserts it would be best used as a supplement rather than a replacement for medication.  Read the full articles here: How Unconventional Food Mashups Found Success in 2021Teatis Carb-Blocking Teas Aim to Help Diabetics Avoid Blood Sugar SpikesFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.Host Peter J. Kim digs into French culture with three phenomenal guests: pastry genius Dominique Ansel, Top Chef France star Mory Sacko, and one of the most distinguished individuals in Peter's life, Stéphanie Jacquemont (aka his wife).Check out the accompanying Counterjam playlist on Spotify for more from Lindigo, and other wonderful French artists. 

This week, Kevin went to a place that sells a very special cannoli — only he didn't get the cannoli. This sparks a conversation about places that have “signature” items. Can you really pass judgment on a place if you didn't try its specialty? Lest you think this is turning into a food podcast, clothing comes up as well. And stick around to the end to hear Sean butcher a classic line from The Godfather.MUSIC: “Don't Go Putting Wishes in My Head” - TorresADDITIONAL MATERIAL: Instagram Has Become SkyMall (Debugger)

“Eine Schraube geht auch mit dem Hammer in die Wand, eleganter wäre aber ein Nagel” - Erst das Ziel, dann das Werkzeug! In der heutigen Folge von Zukunft Mittelstand gibt uns Söhnke Christiansen, CO-Founder von Cronut, zahlreiche Tipps zum Umgang mit Digitalisierung und Social Media mit auf den Weg. Dabei lernen wir viel, was für unsere Unternehmung hilfreich ist und erfahren ganz nebenbei einige spannende Insights über die persönliche Entwicklung von Söhnke.

PRINCIPLE OF THE DAY    Your interpretation gets in the way.   QUESTION OF THE DAY   Where across the CORE 4 (Body, Being, Balance, and Business) do you find yourself currently stuck in the Cronut dilemma where you've been falsely interpreting what other people are saying?   TASK: OF THE DAY   Take out your War Map and Weapon, aka your journal and pen, and write that area down.   What can you do today to find deeper meaning inside of that place?   QUOTE OF THE DAY   “How many times have I interpreted one thing only to have it mean something totally different?”--Garrett J White ______________________________ TAKE ACTION  Love the FIRE, Principle, Insights & Revelations Shared With You In Today's Episode? Create Your FREE Account at WarriorOnFire.com to Get INSTANT Access to 60 Episodes Not Yet Published Publicly, and Join the Daily Conversation with THOUSANDS of Kings Committed to HAVING IT ALL! PLUS, You'll Also Get COMPLETE Access to the FULL Show Notes and Action Guides with Personalized, Private Journaling All In ONE place… Go to WarriorOnFire.com and Create Your FREE Account, TODAY!  

PRINCIPLE OF THE DAY    Your interpretation gets in the way.   QUESTION OF THE DAY   Where across the CORE 4 (Body, Being, Balance, and Business) do you find yourself currently stuck in the Cronut dilemma where you've been falsely interpreting what other people are saying?   TASK OF THE DAYTake out your War Map and Weapon, aka your journal and pen, and write that area down.   What can you do today to find deeper meaning inside of that place?   QUOTE OF THE DAY “How many times have I interpreted one thing only to have it mean something totally different?”--Garrett J White __________________________________________ TAKE ACTION  Love the FIRE, Principle, Insights & Revelations Shared With You In Today's Episode? Create Your FREE Account at WarriorOnFire.com to Get INSTANT Access to 60 Episodes Not Yet Published Publicly, and Join the Daily Conversation with THOUSANDS of Kings Committed to HAVING IT ALL! PLUS, You'll Also Get COMPLETE Access to the FULL Show Notes and Action Guides with Personalized, Private Journaling All In ONE place… Go to WarriorOnFire.com and Create Your FREE Account, TODAY!        

“Phineas and Ferb's” resident evil scientist and recent food enthusiast, Dr. Doofenshmirtz, dishes out $1000 to try the latest in culinary breakthroughs — THE CRONUT. In this week's “Doof's Daily Dirt” webisode, Doof's inspiration borders on obsession as he attempts to trump the latest food craze in “Cray Cray Cronuts!”

Welcome to The Mom Enterprise, a weekly podcast hosted by Kendra Martinez featuring working Moms who find a way to manage it all.   Episode Guest: Candice Cook  Candice is a native Atlantan with residential stints in Virginia, Tennessee, and Texas along the way and currently lives in Brooklyn with her husband and 1 year old son, Harry IV.  The Managing Partner at The Cook Law Group, PLLC, a firm she founded in 2010 after seven years as a corporate litigator, Candice Cook Simmons has been selected as a Rising Star/Super Lawyer of 2018 in New York, one of the leading women in law, and an innovator in business, strategy, and legal solutions for clients in the technology, business, and entertainment industries--specifically film, television and music.  Her clients range from lead talent from the production of Hamilton, a co-founder of Venmo, and she is the attorney for restauranteur, Dominique Ansel, where she made the legal and strategic decision to trademark the Cronut pastry resulting in propelling the croissant and pastry hybrid into the popular culture stratosphere. She is a passionate activist and philanthropist and is an Advisory Board Member for companies focusing on issues ranging from Crypto and Blockchain to History, Technology, and Real Estate Development. In addition to her legal and business strategy work, Candice is proud to be working on a film documentary centered on women who have changed the world.   Listen to hear more about Candice's story:  Monitoring ovulation, trigger shots and getting pregnant on the first try. Taking the pressure off you and your partner when trying to conceive. The “normalcy” of pregnancy and having a “textbook” pregnancy. Not all signs are the same but are equally important. The take home Instagram-able outfit. When your delivery is a cocktail party without drinks. The importance of hydration. Getting back to yourself after childbirth is more than being physical. Going back to work and caregivers. The mental energy of breastfeeding. “Trust your gut” Bathing your little one in the sink and why it is not recommended by doctors.   Links mentioned: Leachco Lounger Twitter | @CandiceSC1 Instagram | @CandiceSC1of1 The Cook Law Group | http://ca-coglobalinc.com/ Pinterest:  https://www.pinterest.com/csc1/something-good-to-read-with-candice-s-cook-esq/   Follow this podcast: Instagram: @themomenterprise Website: www.themomenterprise.com Contact Us: themomenterprise@gmail.com Music: www.bensound.com Producer: Kendra Martinez Co-Producer/Editor: Lexi Burrows