Podcasts about delicious food

Our guest is Thomas Frebel who is the creative director at Noma https://noma.dk/.  Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World's 50 Best Restaurants' No.1 spot.Since its opening in 2003, Noma's chef/owner René Redzepi has been inspiring the world through his strong philosophy of cooking with Nordic traditions and his never-ending pursuit of creativity.  Noma's landscape has reached far beyond Nordic countries and Redzepi and his team have been actively exploring various food cultures in the world, including Japan.Since Thomas joined Noma in 2009, he has been working closely with Chef Redzepi and served as the executive chef at Noma's restaurant project in Tokyo called INUA.  He joined us in Episode #338 and discussed his experience at INUA, Noma's pop-up dinners in Kyoto in spring 2023 and many other topics.In this episode, Thomas is back to talk about Noma's latest pop-up dinner in Kyoto that ran for 10 weeks from September to December 2024.  He will share with us the new discoveries and flavor development by the Noma team in Kyoto, this time in the fall, and also what is the future of Noma going to be after the pop-up up and much, much more!!!

Southern Sweets Ice Cream Parlor & Sandwich Shop has been a downtown Beaufort staple for over 20 years, providing delicious sandwiches with names referencing Forrest Gump and Pat Conroy along with tasty ice cream and milkshakes. The current owners of Southern Sweets, Bonnie and David Gordon, sit down with Daquan on today's episode to talk about why they moved to Beaufort from the West Coast and what drove them to purchase the business a few years ago. They also touch on some fan favorite menu items and tell a story about a couple that drives up from Savannah to have their date night at Southern Sweets. Southern Sweets Ice Cream Parlor & Sandwich Shop Visit Beaufort, Port Royal and the Sea Islands in South Carolina The Inner Coastal Podcast is a part of the Destination Marketing Podcast Network. It is hosted by Daquan Mickens and the team at Visit Beaufort, Port Royal and the Sea Islands and produced by the team at Brand Revolt. Music is Inspirational Outlook by Scott Holmes. To learn more about the Destination Marketing Podcast Network and to listen to our other shows, please visit https://thedmpn.com/. If you are interested in becoming a part of the network, please email adam@thebrandrevolt.com.

Hey, Neighbor! If you're looking for a great place to eat that you will probably regret later, Kokomo has a few options. (Happy Birthday, Jeff!) Around these parts, we have greasy coney dogs, dirty donuts, a racetrack that some people have heard of, and a strip bar that even MORE people have heard of... ...PLUS Kokomo has several dozen churches that have been listening to crappy Hillsong music, so all of them are drifting toward Charmismatic progressivism. Why do you need scissors to open a package of scissors? And why do "guests" in church think they have the right to tell those churches how to operate? It's a lively discussion! And there's even some peek-a-boo. Make sure to email us at nextdoor@johnbranyan.com to tell us if getting a Chik fil-a is worth the traffic hassles.

Hey, Neighbor! If you're looking for a great place to eat that you will probably regret later, Kokomo has a few options. (Happy Birthday, Jeff!) Around these parts, we have greasy coney dogs, dirty donuts, a racetrack that some people have heard of, and a strip bar that even MORE people have heard of... ...PLUS Kokomo has several dozen churches that have been listening to crappy Hillsong music, so all of them are drifting toward Charmismatic progressivism. Why do you need scissors to open a package of scissors? And why do "guests" in church think they have the right to tell those churches how to operate? It's a lively discussion! And there's even some peek-a-boo. Make sure to email us at nextdoor@johnbranyan.com to tell us if getting a Chik fil-a is worth the traffic hassles.

Hey, Neighbor! If you're looking for a great place to eat that you will probably regret later, Kokomo has a few options. (Happy Birthday, Jeff!) Around these parts, we have greasy coney dogs, dirty donuts, a racetrack that some people have heard of, and a strip bar that even MORE people have heard of... ...PLUS Kokomo has several dozen churches that have been listening to crappy Hillsong music, so all of them are drifting toward Charmismatic progressivism. Why do you need scissors to open a package of scissors? And why do "guests" in church think they have the right to tell those churches how to operate? It's a lively discussion! And there's even some peek-a-boo. Make sure to email us at nextdoor@johnbranyan.com to tell us if getting a Chik fil-a is worth the traffic hassles.

Hey, Neighbor! If you're looking for a great place to eat that you will probably regret later, Kokomo has a few options. (Happy Birthday, Jeff!) Around these parts, we have greasy coney dogs, dirty donuts, a racetrack that some people have heard of, and a strip bar that even MORE people have heard of... ...PLUS Kokomo has several dozen churches that have been listening to crappy Hillsong music, so all of them are drifting toward Charmismatic progressivism. Why do you need scissors to open a package of scissors? And why do "guests" in church think they have the right to tell those churches how to operate? It's a lively discussion! And there's even some peek-a-boo. Make sure to email us at nextdoor@johnbranyan.com to tell us if getting a Chik fil-a is worth the traffic hassles.

Judy Greer on directing, acting and delicious food in Canada Learn more about your ad choices. Visit megaphone.fm/adchoices

To beginner listeners（N5のみなさん）４分（ぷん）50秒（びょう）から聞（き）いてくださいPlease listen from 4:50.To intermediate listeners(N４以上のみなさん）音読やイントネーションの練習に使ってくださいspotlight Englishhttps://spotlightenglish.com無料のスクリプトThe script for free!⁠⁠https://buymeacoffee.com/mikasensei/extras⁠⁠気に入ったら応援してね⁠⁠buymeacoffee.com/mikasensei⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@Mikasensei17⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/mikasensei17/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Al Pescatore's Valentine's Day specials are just the beginning. Tune in to discover what else they have in store. Radio Life & Style on Facebook · The Morning Show Sponsor: Excellerate Security

Every Friday in The Feed Megan Schinella comes on the air to talk about all the fun things happening in and around Connecticut this weekend that you can do with the kids and family.  MEGAN'S PICKS: 1. HALO Wellness Weekend in New Canaan will feature a full lineup of complimentary activities on Saturday and free gym passes on Sunday. Saturday's highlights include red ball tennis for children ages 3-8, adult pickleball, Morning Sunrise Yoga, Oxygen Facials, massages, Dance & Cheer class, kids soccer, and so much more. On Sunday the community is invited to experience HALO with complimentary 2-hour gym passes. 2. Peter Pan at the Bushnell in Hartford showtimes all wknd.  3. A Valentine's Day Pop-Up at Designs by Lee Garden Center in Stamford Saturday 12 to 4 pm, Delicious Food, Unique Local Vendors, Family-Friendly Activities, And So Much More.  4. The Slime Lab in Oxford one-of-a-kind destination that celebrates the art and science of slime. Dive into the mesmerizing world of textures.  5. Children's Sweetheart Ball at Stepping Stones Museum in Norwalk  Saturday 3:00 – 7:00 pm annual Sweetheart Ball. Dress to impress and get ready for a night of music, dancing and hands-on fun as everyone celebrates love.  Megan's Mom quote: “I can't my kid has a practice, a game or something.”

Today I would like to talk about what Japanese people eat during the cold season. After listening to this episode, I am sure you will want to try Japanese nabe dishes!

Known for its Jazz history, tasty food and Mardi Gras celebration, there is nowhere in the world quite like New Orleans! Joining Stevie to talk more about some exciting things to do in New Orleans is Liz Wood from the Roaming with Red blog.Show Notes ⬇️ Published on 11/29/24 Timecodes0:00 - Intro2:02 - New Orleans Never Gets Old3:56 - The Experience of Riding the Streetcar in New Orleans7:52 - Some of the Delicious Food that New Orleans is Known For11:19 - The Cemeteries in New Orleans15:26 - The Garden District17:53 - Frenchman Street22:12 - Magazine Street24:39 - What is City Park Like?29:09 - Stay Connected with Roaming with Red32:08 - Liz Wood is a Student of Travel Follow Along with This New Orleans Blog Post from Roaming with RedWhat to Do on Your First Trip to New OrleansFollow Roaming with Red onFacebookPinterestInstagramLearn More About Liz's New Orleans Trip!Explore Group Experience to Learn how to Build your Travel Tribe

This week, as Thanksgiving approaches in the United States, Paul reminds us of an important truth: no matter how much we eat, our hunger will return. But when we feast from the banquet of God's grace, we will be forever satisfied. Join us for a weekly narration of Paul Tripp's popular devotional. You can subscribe to our email list to receive this devotional straight to your inbox each week, or read online at PaulTripp.com/Wednesday or on Facebook, Instagram, and the Paul Tripp App.If you've been enjoying the Wednesday's Word podcast, please leave us a review! Each review helps us reach more people with the transforming power of Jesus Christ.

Stem cells are necessary to rebuild our cells and if we have too few stem cells we can't rebuild enough healthy cells… And for aging is that very important, because of a lack of stem cells.For instance, when we are exposed to chemicals that can destroy DNA we get sick.Our DNA tries to protect us from the environment and so tries to rebuild itself, when it can't do so we get cancer.  For instance, my friend applied a cheap medicine to her warts...The result was cancer!1. Dark chocolate Instead, use dark brown Cocoa powder and drink it with honey, so that you don't consume white sugar and milk powder.Dark brown Cocoa powder doubles the stem cell flow in our blood. Cocoa is a rich source of dietary polyphenols.The polyphenols trigger a reaction in our body to call out the stem cells and so double the stem cells.  Good for people above 60 years old.Good for regenerating our blood vessels and our hearts.2. Leafi greens3. Green tea4. Blueberry5. Broccoli sprouts 3 days have 100 times more of sulforaphane than in broccoli.Why is our gut microbiota so important for our health and stem cells?Our gut bacteria: Regulates our metabolism.,Controls our brain.Can heal us from the inside. 70 % of our immune system lives in the gut and so our gut bacteria...The gut bacteria communicate with our immune system and even with our brain.Take probiotics every day. My Video: This Delicious Food Regenerates Stem Cells For Longevity  https://youtu.be/QXDiOrpLrjYMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast4/This-Delicious-Food-Regenerates-Stem-Cells-For-Longevity.mp3

* Where to eat around the New Orleans area * Tommy's Weekend Winners with JR

Local Spotlight

In this AMV Podcast episode, we're joined by Chef Rahul Kanojia, sous chef at Gaggan Anand's Bangkok restaurant—rated as one of the world's best. We discuss everything you've probably never heard about food: why India still hasn't got a Michelin star, the genius of Indian halwais, and why Nagaland's dishes deserve the spotlight. Rahul breaks down why Indian, Mexican, and Chinese cuisines are the true "mother cuisines" that influence food worldwide. But this isn't just another food talk. Rahul dives into cultural appropriation in tribal foods, the theatrical world of high-end dining, and why defining "Indian cuisine" is a mission destined to fail. An episode that takes food far beyond the plate. If you like our work then consider supporting: 1. Patreon: https://www.patreon.com/anuragminusverma 2.BuyMeACoffee: https://www.buymeacoffee.com/anuragminus 3.UPI: Minusverma@upi 4.RazorPay: ⁠⁠⁠⁠⁠https://pages.razorpay.com/pl_NM7M52cur24w7k/view⁠⁠⁠⁠⁠ My website: ⁠⁠⁠⁠⁠www.anuragminusverma.com⁠⁠⁠⁠⁠  Watch the video on YouTube:  ⁠⁠⁠⁠⁠https://www.youtube.com/@TheCultureCafebyAMV-re8hs⁠⁠⁠⁠⁠  Chef Rahul's Insta: https://www.instagram.com/kanojiarahul/

In this episode, Anthony Thompson talk about why he launched Just'So Delicious Food Truck.

師大 Shīdà - National Taiwan Normal University 研究所 yánjiū suǒ - Graduate school 科系 kēxì - Academic department or program 對外華語教學 duìwài huáyǔ jiàoxué - Teaching Chinese as a foreign language 台電大樓 Tàidiàn dàlóu - Taipei Power Building (a MRT station in Taipei) 古亭站 Gǔtíng zhàn - Guting Station (a MRT station in Taipei) 師園鹽酥雞 Shīyuán yán sū jī - Shiyuan Salted Crispy Chicken (a popular food stall in Taipei) 鹽酥雞 yán sū jī - Salted crispy chicken 胡椒粉 hújiāo fěn - Pepper powder 蒜香 suàn xiāng - Garlic aroma 大蒜 dàsuàn - Garlic 香氣 xiāngqì - Aroma 調味 tiáowèi - Seasoning 剛好 gānghǎo - Just right 甜不辣 tián bù là - Fish cake 米血 mǐ xuè - Rice blood cake 雞皮 jī pí - Chicken skin 不踩雷 bù cǎi léi - Reliable or not making mistakes (in context, it means not disappointing) 咖哩飯 kālǐ fàn - Curry rice 炸物 zhà wù - Fried food 飲料喝到飽 yǐnliào hē dào bǎo - Free refills on drinks 爽 shuǎng - Refreshing or enjoyable 燈籠滷味 dēnglóng lǔ wèi - Lantern Lu Wei (a popular food stall in Taipei) 並列 bìngliè - Ranked together or listed together 必吃 bì chī - Must-try 大排長龍 dà pái cháng lóng - Long queue 滷味 lǔ wèi - Braised food 料 liào - Ingredients 滷蛋 lǔ dàn - Braised egg 豆干 dòu gān - Dried tofu 豆皮 dòu pí - Tofu skin 王子麵 wángzǐ miàn - Prince noodles (a brand of instant noodles) 滷汁 lǔ zhī - Braised sauce 青蔥 qīngcōng - Green onion 阿諾可麗餅 Ānuò kělì bǐng - Arno Crepe (a popular crepe brand in Taipei) 可麗餅 kělì bǐng - Crepe 香蕉巧克力口味 xiāngjiāo qiǎokèlì kǒuwèi - Banana chocolate flavor 抹醬 mǒ jiàng - Spread or sauce 創意 chuàngyì - Creative 口味 kǒuwèi - Flavor 玉米鮪魚可麗餅 yùmǐ wěiyú kělì bǐng - Corn and tuna crepe 可甜可鹹 kě tián kě xián - Can be sweet or savory 薄脆 báo cuì - Thin and crispy 餅皮 bǐng pí - Crepe skin 甜點 tiándiǎn - Dessert 正餐 zhèngcān - Main course 創意市集 chuàngyì shìjí - Creative market 冰火菠蘿油 bīng huǒ bōluó yóu - Pineapple bun with butter (a Hong Kong dessert) If you want your life in Taiwan to be more comfortable, fun, and stress-free, I warmly invite you to join my Chinese speaking course. In this course, you'll learn simple conversations for everyday situations like ordering food at night markets, asking for extra spice on your salted crispy chicken, or customizing your bubble tea with just the right sweetness and ice level. We'll also cover how to ask for directions, use the MRT, take a taxi, shop for clothes, visit the doctor, and much more. Check out the 14-Day Chinese Speaking Accelerator  If you've been learning Chinese but still find it hard to express your thoughts fluently or want to discuss complex topics like economics, news, or the environment in Chinese, you can book a one-on-one trial lesson with me. Let's set your goals and achieve Chinese fluency together! Book a one-on-one trial lesson with me !

In this episode of The Art of Being Well, Dr. Will Cole sits down with Monique Volz, the founder of Ambitious Kitchen, to explore her inspiring journey from personal struggle to creating one of the most beloved food blogs on the internet. Monique shares how her relationship with her father and his battle with addiction brought her into the kitchen, sparking a love for cooking that would later become her life's work. She opens up about her experience with an eating disorder, how she reclaimed her relationship with food, and her process for writing her first cookbook. Tune in for tips on introducing nutrient-dense foods to your family, adding nutrition to your meals while keeping them delicious, and discovering Monique's favorite pantry staples. This episode offers practical advice for embracing a healthier, more balanced approach to food. For all links mentioned in this episode, visit www.drwillcole.com/podcast (http://www.drwillcole.com/podcast)Sponsors: Head to MANUKORA.COM/WILLCOLE to grt $25 off the Starter Kit, which comes with an MGO 850+ Manuka Honey jar, 5 honey travel sticks, a wooden spoon, and a guidebook!Go to Qualialife.com/WILLCOLE for up to 50% off and use code WILLCOLE at checkout for an additional 15% off. For your convenience, Qualia Senolytic is also available at select GNC locations. Take on the most advanced approach to hair wellness with Vegamour's new GRO+ Advanced System. Learn more at Vegamour.com/WILLCOLE and use code WILLCOLE to save 20% on your first order. Visit start.culinahealth.com to book your first session with a registered dietitian today. To book a discovery call and learn more about plant medicine, visit ReunionExperience.org and use code WILLCOLE during registration to save $250 dollars off your retreat. Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of the RIP Tour Podcast, Tim and Liz discuss their experiences at Halloween Horror Nights. They share their first impressions of the event, their thoughts on the houses and scare zones, and their rankings of the houses. The bottom three houses for both Tim and Liz are Triplets of Terror, A Quiet Place, and The Museum. Their top three houses are Ghostbusters, Insidious, and Slaughter Cinema 2. They express their excitement for Ghostbusters and their love for Insidious, which made Liz feel uncomfortable and nervous. The conversation covers the review of the Halloween Horror Nights event at Universal Orlando. The hosts discuss their experiences in the haunted houses and scare zones, as well as the stay and scream areas. They provide their thoughts on each attraction and share their favorite and least favorite aspects. The conversation also touches on the queue lines and the changes made to the event this year. The conversation discusses the layout and changes at Halloween Horror Nights, including the setup of the Goblins and Universal Monsters houses. They mention the need for barricades to separate the crowds and the efficient layout of the houses. They also talk about the food and drinks available at the event, highlighting their favorite items. The conversation concludes with a discussion about the Dead Coconut Club and the interactions with listeners at the event. Chapters 00:00 Introduction and Opening Weekend 03:03 Bottom Tier Houses: Triplets of Terror, A Quiet Place, The Museum 10:58 Top Tier Houses: Ghostbusters, Insidious, Slaughter Cinema 2 23:01 Surprises and Disappointments 26:57 Insidious: Uncomfortable and Nervous 28:55 Introduction and Overview 35:07 Stay and Scream Areas 39:16 Scare Zones 46:13 Queue Lines and Changes 54:01 Layout and Changes at Halloween Horror Nights 56:26 Efficient Layout and Less Walking 58:25 Different Entrance and Queue for the Museum 01:00:10 Crowds during Opening Weekend 01:02:10 Delicious Food at the Event 01:04:47 Pumpkin Brulee at the Today Show Cafe 01:07:53 The Dark Atmosphere of the Dead Coconut Club 01:10:26 Enjoyable Interactions with Listeners If you'd like to leave us a voicemail that may be played on the next episode, use the link below! speakpipe.com/RIPTourPodcast 
 The RIP Tour Podcast is an Orlando-based year-round podcast with 70+ years combined experience of #HHN. Join your tour guides Gary, Tim, Ash, Lizz, & Jason for News, Speculation, & History! 
 Follow us on social media: Twitter: ⁠⁠https://twitter.com/riptourpodcast⁠⁠ Instagram: ⁠⁠https:/www.instagram.com/riptourpodcast YouTube: ⁠⁠https://www.youtube.com/c/RipTourPodcast⁠⁠ TikTok: @Riptourpodcast 
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 Drop us a tweet! Every week we have polls, questions & the link to dial into the show. #hhn33 #horrornights #halloweenhorrornights

In this empowering episode of Eating for a Healthy Life, host Chad Muncy and Clinical Nutritionist Moshira Soliman provide a practical guide to reclaiming your health and feeling your best, starting today. Titled "Getting Back to Health THIS YEAR & Feeling Better NOW!" this episode dives deep into actionable steps you can take to improve your well-being immediately.Moshira shares her expert advice on exactly what to eat and what to do to kickstart your health journey. From nutrient-rich foods to essential lifestyle changes, you'll learn how to make sustainable choices that boost your energy, improve your mood, and enhance your overall health. Discover the importance of a balanced diet, the benefits of whole foods, and how to incorporate more plant-based meals into your daily routine. This episode offers practical tips and inspiration to help you achieve your goals.Tune in for a step-by-step plan to get back to health this year and start feeling better now. With Moshira's guidance, you'll gain the confidence and knowledge to take control of your health and make lasting positive changes.Listen now and be sure to subscribe to Eating for a Healthy Life for more episodes packed with expert advice, practical tips, and inspiring conversations.Mentioned in the episode:Moshira mentioned an app that tells you what oils local restaurants use. Here is is:www.seedoilscout.comDownload app here: https://seedoilscout.onelink.me/WfKl/v62qsbye---Eating for a Healthy Life is your go-to podcast for all things related to plant-based living, nutrition, and overall well-being. Hosted by Chad Muncy, a diabetic of 20 years committed to making healthier choices for himself and his family, this podcast brings you weekly insights and practical advice on how to thrive on a plant-based diet. Joined by Clinical Nutritionist and restaurateur Moshira Soliman, Chad explores the complexities of nutrition, debunks common myths, and provides actionable tips to help you on your journey to better health.In each episode, we delve into a wide range of topics, from understanding the differences between vegan, plant-based, and vegetarian diets to navigating nutrition during pregnancy and raising healthy plant-based kids. We also tackle controversial topics in the health world, offering clarity and evidence-based perspectives. Whether you're curious about the latest superfoods, looking for delicious and nutritious recipes, or seeking motivation to stick to your health goals, **Eating for a Healthy Life** has you covered.Our podcast isn't just about food—it's about creating a holistic approach to health. We discuss the importance of self-care, physical activity, and mindful eating, ensuring you have the tools to nourish both your body and mind. Tune in for inspiring interviews, expert advice, and Chad and Moshira's friendly, relatable conversations that make complex topics easy to understand.Want more...

SummaryKayla shares her experience of eating gluten-free in Italy and the amazing food she had. She did extensive research and found that Italy is one of the best countries for gluten-free options. The food was fresh, not processed, and tasted incredible. She highlights specific meals she had in Rome and Sienna, including gluten-free paninis, risotto, and pasta. She also visited wineries and enjoyed wine tastings. Overall, Kayla had a fantastic culinary experience in Italy. Kayla shares her experiences with gluten-free dining in Italy, highlighting the delicious and accommodating options available. She discusses the unique flavors and ingredients she encountered, such as pears, mozzarella, and balsamic glaze on pizza, as well as risotto dishes with cacio e pepe and tomato sauce. Kayla also mentions the use of coconut milk and oat milk as alternatives for creating creamy sauces. She plans to recreate these dishes at home and shares her recommendations for gluten-free dining in Florence. The conversation concludes with a discussion about Spain and future recipe recreations.Keywords: Italy, gluten-free, food, fresh, research, Rome, Sienna, paninis, risotto, pasta, wineries, wine tastings, gluten-free, Italy, dining, pizza, risotto, coconut milk, oat milk, recipe recreations, SpainTakeawaysItaly is a great country for gluten-free options and the food is fresh and delicious.Kayla did extensive research and found specific restaurants and dishes to try in each city she visited.She enjoyed gluten-free paninis, risotto, and pasta in Rome and Sienna.Kayla also visited wineries and had wine tastings, adding to her culinary experience in Italy. Italy offers a wide range of delicious gluten-free options, including pizzas with unique toppings like pears and arugula.Risotto dishes with cacio e pepe and tomato sauce are popular and can be easily recreated at home.Coconut milk and oat milk can be used as alternatives for creating creamy sauces in gluten-free recipes.Kayla recommends trying gluten-free dining options in Florence, such as the entirely gluten-free restaurant Sangro and the gluten-free pizza at Mama Eats.Future recipe recreations include the risotto with tomato sauce and mozzarella pockets.Sound Bites"Italy is one of the best countries to eat gluten-free food in.""The food in Italy was fresh, not processed, and tasted incredible.""I found a fully gluten-free restaurant in Rome that had delicious paninis.""I got one with pears, mozzarella, provolone, and like a balsamic glaze on top and arugula.""The pizza is like incredible. Like pizza will never be the same for me. It's so light. It's not dense. It's not heavy.""Everything is like lighter. It's baked for a shorter amount of time. So it's not like oozing oil. It's, you know, just strategically placed on the pizza."Chapters00:00Introduction and Overview00:40Choosing to Eat Gluten-Free in Italy01:34Fresh and Delicious Food in Italy06:03Exploring Sienna and Tuscan Cuisine16:13Unexpected Stop in Montepucciano25:32Gluten-Free Dining in Italy29:16Unique Flavors and Ingredients30:11Numbering System on Menus32:30Gluten-Free Pizza in Florence37:36Future Recipe RecreationsRoyalty Free Music from Tunetank.com Track: Surfing! by automaticbananas https://tunetank.com/track/5070-surfing!/

Dedicated foodie and Wicked Good Warwick host Leslie Wasilewski talks with Pat Cruz Events owner Pat Paolino Cruz about the Taste of Rhode Island. Rhode Island's most popular food and drink tasting event is back with an early summer gathering of 50 restaurants, breweries, wineries, distilleries, and bakeries at Crown Plaza on Wednesday, June 5 from 6 - 10 p.m. Hear about delicious eats, live music, the red carpet, foodie awards, how to buy tickets and avoid ticket scams, how to get a swag bag, and about supporting Rhode Island's food vendors. Visit the Taste of Rhode Island website.

This week, I'm joined by Dan Churchill, a performance chef redefining what it means to thrive in the culinary world. With a Master's in Exercise Science, Dan is fueling plates and human performance. As executive chef of Osprey in Brooklyn's 1 Hotel, a former restaurant owner, coach on Chris Hemsworth's Centr app, and cookbook author—Dan is at the intersection of cuisine, fitness, and content creation. We talk about his unique background growing up in Sydney, how a passion for food connected his family, and his journey from appearing on MasterChef Australia to self-publishing cookbooks that launched his career in New York City. Dan shares insights from building respected brands like Charley Street, the harsh realities of the restaurant world, the importance of authentic relationships over transactional partnerships, and finding balance as an entrepreneur, athlete, and chef. We discuss his latest projects, eating with intention, properly fueling training, recovery, digestion, and more. We explore performance nutrition facts and myths, managing energy levels, and working with elite athletes like Chris Hemsworth and Lindsey Vonn. Please enjoy! Show notes + MORE Watch on YouTube Newsletter Sign-Up Today's Sponsors: Eight Sleep: Use code RICHROLL to get $350 OFF Pod 4 Ultra

- SKOR North's Phil Mackey is in high spirits after a weekend that saw the Timberwolves pick up a Game 1 win over the Suns in the playoffs, a Twins win against a division rival. Plus Tom tells about the time he got shot in the leg with an arrow and the crew discusses Randy Johnson killing a bird with a fastball in spring training. - Bob Sansevere puts the rumors to bed that he's a vegetarian, the crew talks about the history and origin of pizza, Bob says he was wrong about the Timberwolves after their Game 1 win, and talks about how bad the Twins have been and how even with their struggles are still better than the White Sox. - Kristyn Burtt shares her ideal last meal if she was in a position to get the electric chair, then talks about how the entertainment world is poised for a resurgence of indie films, her recent meal at Oran's Hummus, and her weekend involving some boujee couple pictures with JC Penny! Plus, a 4-part Hulu series on Jon Bon Jovi is set to release this Friday! Stream the show LIVE on the Tom Barnard Show app M-F from 8-9:30AM or get the show on-demand on Apple Podcasts, Spotify or wherever you get your podcasts! Learn more about your ad choices. Visit megaphone.fm/adchoices

Pulcinella Pizzeria & Wine Bar is a pizza restaurant and bar located in locations throughout the Front Range of Colorado that offers a broad menu full of delicious Italian-style food and beverages served by friendly, welcoming staff. Pulcinella Pizzeria & Wine Bar City: Fort Collins Address: 1119 W Drake Rd C12 Website: https://www.pulcinellapizzeria.com/ Phone: +19702060065 Email: pulcinella.pizzeria@gmail.com

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Anna Jones is on the podcast today, one of my absolute favourite cooks! Her food and ethos around injecting flavour are so aligned to my way of eating and it was a joy to host her on the pod.Anna is a cook, writer and regarded as the voice of modern vegetarian cooking. She's written favourites such as “One: Pot, Pan, Planet”, “A Modern Way to Eat” and many more that are always on a foodies kitchen counter.In her latest book “Easy Wins”, Anna takes 12 hero ingredients that are guaranteed to make your food taste great, such as lemons, olive oil, onions, peanut butter, mustard, tahini. Most of you ‘Doctors Kitchen Foodies' probably have these in your fridge or cupboards. And Anna has masterfully created meals that use them to boost the flavour and versatility of home cooking. The so called “Capsule Pantry”, which we explain at the start of the podcast is an awesome concept. And I'm going to start thinking about what would be in my own capsule pantry!I hope you enjoy this wonderful conversation and you'll be able to catch me cooking with Anna on our YouTube channel too!

Pine & Oak Tavern sits inside the newly renovated Rio Pinar Golf course, but despite its new look, the walls are covered in history. “Arnold Palmer's trophy is on the wall behind us and Lee Trevino is a champion here and Hal Irwin and a lot of the great old golfers. The history is just priceless. That's one of the reasons why the property is purchased. You can buy a golf club, but you can't buy the history,” said Greg Allowe, the president of Delaney Hospitality, which owns Pine & Oak. Allowe partnered with the new owners of Rio Pinar to bring Pine & Oak to life. The golf club had been mothballed for several years before it was purchased, so it was in need of an update by the time Allowe came to it. “So we had to start from the beginning and the vision was not to be a stodgy old country club,” Allowe said. “We wanted to modernize it — make it more relevant with keeping some of the traditions in place. So if you look in the main part of the restaurant, you'll see the artwork is not typical for for a golf club. We wanted to build a restaurant that was a restaurant that just happened to be located at a golf club, not a golf club restaurant.” Allowe was not a stranger to restaurant ownership. He also owns Delaney's Tavern, inside the Delany Hotel, in downtown Orlando. The businessman brought in Anthony Albino, his corporate chef who had helped to develop the menu at Delaney's Tavern. “Some of the flavors of (Delaney's Tavern) are here but we wanted also make this property a little bit more unique so, the menu is tailored a bit more for this market,” Allowe said. Albino came to the culinary world following a career change. Previously, he worked as a mortgage broker until 2008. “That's when I put myself through college,” Albino said. “I went to attend Le Cordon Bleu.” Albino said he got his passion for cooking from his family, especially his grandmother. “I grew up with a single mom. So every year she sent me down to Puerto Rico to live with my grandma,” the chef said. “And my grandma cooked every day, no matter who was coming by, or who was who was in the house. She cooked every day and people just stopped buy to eat — so I just got a passion and love for cooking from her.” On the latest episode of Florida Foodie, Allowe shares more of the history behind Rio Pinar and Pine & Oak, while Albino shows off some of the menu. Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children's book, “Norman the Watchful Gnome.” Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Dr. Will Cole is joined by Soto Zen Buddhist and Executive Chef, Seizan Dreux Ellis. After spending 8 years in Venice, Italy apprenticing in kitchens, Dreux returned to San Francisco with a mission to bring his health-based, flavor driven cuisine to a wider audience and soon began working for the renowned plant-based restaurant, Café Gratitude. From the journey of finding Zen Buddhism and its connection to diet, to the healing powers of affirmations, plant-based eating, and restoring a damaged mind-body connection, this episode will show you exactly how to achieve the vibrant wellness you deserve by using food as medicine. Plus, at the end of the episode, the two disclose an exciting collaborated project that is finally here - The Gut Feelings by Dr. Will Cole limited-edition menu, available at all Café Gratitude locations in Southern California! Find your nearest Café Gratitude location and check out the menu: www.cafegratitude.com For all links mentioned in this episode: www.drwillcole.com/podcast Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:Use promo code “Cole5” for $5 Off for all New Users. Try the all new Protein Plates at your local Sweetgreen or in the Sweetgreen app.Go to boncharge.com/WILLCOLE and use coupon code WILLCOLE to save 15%.Try AG1 and get a FREE 1-year supply of Vitamin D3+K2 AND 5 free AG1 Travel Packs with your first purchase exclusively at drinkAG1.com/willcole.Get twenty percent off all IQBAR products, plus get FREE shipping. To get your twenty percent off, just text ABW to 64000. Message and data rates may apply. See terms for details.Get 30% off your first product order or subscription exclusively on Biosil.beauty with code ‘drwillcole'.Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to RocketMoney.com/willcole.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kirsten and Shane are still at CSICon 2023 in Vegas Baby! We got to sit down and talk with Susan Gerbic and Mark Edward about their lucrative career in busting hot reading psychics! We never do find out exactly why they name their projects after food though...

What if I told you diets that make you miserable were a thing of the past? What if you could enjoy your favorite carbs, proteins, and fats and still achieve your body goals? In our latest episode, we confront the common misconceptions about traditional diets, and why they often lead to frustration rather than success. We propose a fresh approach to eating that involves savoring the food you genuinely love, in the correct proportions, and making manageable sacrifices. Plus, we're ready to share some clever hacks to find your perfect, delicious, and healthy food options.We dig into the significance of intentional dietary choices and the formation of new habits that can help sculpt your body to its ideal weight. Embrace our distinctive dietary methodology: mindful eating, replacing junk food with healthier alternatives, and eating in the right proportions. Find episode links, notes and artwork at:https://blog.dirobi.comThis show is for informational purposes only. None of the information in this podcast should be construed as dispensing medical advice. These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

Producer Jon put a fried mozzarella stick in an omelet and thinks he's a genius. Turns out there's plenty of unconventional, delicious combos that you can try too- Emmy nominated Chef Plum has all the yummy, unhealthiest, things you have to try! Image Source: Getty Images

Tourism in Albania has skyrocketed, with people in search of beautiful Mediterranean coastlines and beaches but without the price tags of traditional resorts in Italy or France.Writer and comedian Peter Flanagan told Seán all about his trip to Albania a few weeks ago.

Happy Haunts Happy Platers! On today's show, we discuss some delicious food news - Haunted Mansion Lounge on the Disney TresuureHoliday Gingerbread Display in Walt Disney WorldFoodie Guide to Jollywood Nights in  Disney's Hollywood StudiosNow Taking Reservations for the Chef's Table on our private Facebook Page called "The Happy Platers* make sure you head over to the new Facebook group and join us at the table where we can discuss in-depth our Disney Dining tales.  We are very excited to have the opportunity to interact more with our Happy Platers and hear your thoughts on all things Disney Food.  Click here to join: HAPPY PLATERSPlease visit our webpage: www.happiestplate.comInstagram: @happiestplateonearthFacebook: www.facebook.com/groups/happyplatersTwitter: @HappyPlateEarthEmail: dining@happiestplate.com

In this episode, Courtney and Bailey talk about weird but delicious food combinations. They share a list of their favorite combos, and listener recommendations. If you want to try something new – and fun – this episode is for you! LISTEN on Apple or Spotify Favorite Things Bailey: Graza Olive Oil Transparent Sticky Notes Favorite Things Courtney: Covering mosquito bites with pimple patches. PATREON: Support us on Patreon here! You will get access to a new monthly bonus episode and we'll send you a love letter.  Episode Notes and Resources:  Join us the Bloom Workshop! Where you can find us: Bailey: @beautifuldetour or www.beautifuldetour.com Courtney: @bemorewithless or www.bemorewithless.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In this final hour of the Annie Frey Show, join us as we dive into the upcoming Midwest Wing Fest event with guests Doug Shoemaker and Jason Stroede. Learn all about the delicious food, live entertainment, and family-friendly activities happening on September 1-2. The Wing Fest also supports veterans, making it an event with a great cause. Get your tickets at MidwestWingFest.com. Following that, enjoy another exciting edition of X's and O's hosted by Ryan Wiggins. And to wrap up the hour, we delve into the YouTube live chat poll question: "Will Donald Trump go to prison?" Tune in for engaging discussions and insights.  

Chef Alex Seidel is a force in the world of farm to food. From winning the James Beard Best Chef SW in 2018, critically acclaimed restaurants Fruition and Mercantile, to starting his own farm and creamery, Alex walks the talk. His most recent endeavor is Chook Chicken, a Colorado-based fast-casual, emerging growth chain restaurant with three units to date. Chook serves up rotisserie chicken seasoned and cooked to perfection along with delicious veggies and sides. Their mantra is “Delicious Food, Sources Right, Fit for All. Lovely.” Born in 1973 in Wisconsin, Seidel began his culinary career at 14, serving as sous chef at Racine's Main Street Bistro by age 20. He attended culinary school at Western Culinary Institute in Portland, Oregon, finishing at the top of his class.Alex Seidel is chef-owner of Fruition Restaurant, Mercantile dining & provision, Füdmill and Chook. Alex, Fruition and Mercantile have been fortunate to find themselves featured as Chef of the Year and Best Restaurant rankings in numerous local and national magazines and guides including Denver Magazine, 5280, Bon Appetite, Gayot, and Zagat, and alumni from the restaurants have gone on to receive similar honors. Seidel himself has been the recipient of many accolades, including Food & Wine magazine's Best New Chef in 2010, Chef of the Year titles from local media including Denver Magazine and 5280. Seidel was awarded the 2018 James Beard Foundation Best Chef: South West. In addition to his restaurants, Seidel owns Fruition Farms Creamery, Colorado's first artisan sheep's milk creamery, located in Larkspur, Colorado. Seidel participates in numerous off-site events for both charitable and fine dining experiences. He very much enjoys furthering the culture of cuisine all the while staying down to earth and championing such causes as food advocacy, mindfulness when it comes to eating habits and waste. Becoming a chef and a business owner has allowed him to hone his very impressive skills while controlling the ingredients and the sourcing of his provisions. Subscribe to the MenuMasters YouTube channel for more culinary inspiration https://www.youtube.com/@menumastersawards. Get more info on MenuMasters Awards at https://menumastersevent.com/

Have you ever wondered what makes food appealing? What senses are activated when we taste something? This week we welcome, Marie Fitrion, food writer and program manager at Foodpreneur Lab; Ann Hui, Globe and Mail food writer and author of "Chop Suey Nation;" Joshna Maharaj, chef and author of "Take Back the Tray;" and Joseph Shawana, chef at ddcx Indigenous Kitchen on Manitoulin Island. Tonight, they discuss what goes into developing a palate and why people prefer the taste of some things more than others.See omnystudio.com/listener for privacy information.

#122: Culinary icon David Chang joins Chris to explore the wonders of cooking at home and the importance of understanding food science. They discuss the power of the heavily underutilized microwave, debunk myths around its safety and share uncommon things to cook in it. The episode also covers a range of topics from their favorite home cooking techniques to underrated ingredients and spices, using the freezer as a way to preserve food and many other hacks to empower you to become the master of your own kitchen. David Chang (@davidchang) is the founder of the renowned restaurant group, Momofuku. He also has six James Beard Awards, three NYTimes bestsellers, two podcasts and four original TV series, including his latest: "Secret Chef" on Hulu. After recently having children he's become a passionate advocate for home cooking. Link to Full Show Notes: https://allthehacks.com/home-cooking-david-chang Partner Deals Eight Sleep: $150 off the Eight Sleep Pod to cool, heat, track, & sleep better Masterworks: VIP access to skip the waitlist Vuori: 20% off the most comfortable performance apparel I've ever worn Rocket Money: Easily cancel your unused subscriptions DeleteMe: 20% off removing your personal info from the web Anyday: 15% off non-toxic microwave cookware (use HACKS15 for 15% off at checkout) Resources Mentioned All The Hacks Membership David Chang: Instagram | Twitter | Podcast | Majordomo Media David's Latest Book: Cooking at Home David's Microwave Cookware: Anyday (15% Off For ATH Listeners & 20% For ATH Members) David's Latest Hulu Show: Secret Chef David's Favorite Fish Butcher In L.A.: The Joint Chef Corey Lee's Korean Restaurants in San Francisco: San Ho Wan | Benu Food Connoisseur In Japan: Little Meg Link To Article About Microwaves Safety Myths Full Show Notes (02:33) Home Cooking Vs. Restaurant Cooking (04:10) How David Got Into Cooking At Home (05:48) Importance Of Understanding Food Science (06:30) Debunking Old Wisdom About Food (07:17) Microwave Cooking (08:54) The Science Behind Using Microwaves (11:03) An Example Of Cooking A Microwave Meal With Anyday (13:48) Uncommon Things To Cook In The Microwave (15:14) Making Pasta In The Microwave (19:51) Figuring Out The Timings On The Microwave (22:44) Myths Around Microwave Safety: Plastics & Carcinogens (23:36) Considering Quality And Quantity When Buying Fish (27:30) Frozen Vegetables (28:52) Taste Vs. Freshness (29:53) Underrated Ingredients People Should Keep In Their Kitchen (30:04) Cooking With MSG (31:21) David's Search For "Bad Ideas” (36:12) Things David Uses To Add More Flavor To Food (37:37) Using Different Spices (39:16) Using The Freezer As A Way To Preserve And Ensure Quality In Food (40:06) Materials That Are Microwave Safe (40:50) Knowing When To Freeze Things (41:36) Rapid Fire Question: Peeling (42:36) Rapid Fire Question: Washing Fruit (43:02) Rapid Fire Question: Trimming Fat Off Chicken Before Cooking (43:21) Food Hacks For People With Kids (44:03) Making Crepes For Kids (45:46) Experimenting Vs. Following A Recipe (48:29) How David Decides What To Eat At A Restaurant (53:08) David's New Hulu Show: Secret Chef Connect with All the Hacks All the Hacks: Newsletter | Website | Facebook | Email Chris Hutchins: Twitter | Instagram | Website | LinkedIn Editor's Note: The content on this page is accurate as of the posting date; however, some of our partner offers may have expired. Opinions expressed here are the author's alone, not those of any bank, credit card issuer, hotel, airline, or other entity. This content has not been reviewed, approved or otherwise endorsed by any of the entities included within the post.

Shawn Estes joins Papa & Lund to discuss the team figuring things out, Conforto's bat staying hot, as well as all the delicious food options in MinnesotaSee omnystudio.com/listener for privacy information.

In this episode, we sat down with Dr. Bill Schindler—author of the book Eat Like a Human,  chef and restaurant owner of Modern Stone Age Kitchen, and the director & founder of Eastern Shore Food Labs.  We cover topics ranging from the historical context of food, ancestral eating, the myths about the Blue Zones, turning your favorite foods into nourishing foods, glucose monitoring and CGMs, and so much more. Find Dr. Bill:Instagram // @drbillschindler, @esfoodlab, @themodernstoneagefamily Website // eatlikeahuman.com Book // Eat Like A Human Restaurant // Modern Stone Age KitchenFood Lab // Eastern Shore Food Lab Find Homegrown:Instagram // @homegrown_education, @lizhaselmayer, @joeyhaselmayerWebsite // www.homegrowneducation.orgNatural Home Goods // @Haselmayergoods, shoptheh.com

Very rambly. Joe was apparently the lynchpin. But check it out, we talk about food and stuff and Kyle's gonna go to Bali, which is cool

Academy Award winner and lifestyle influencer Gwyneth Paltrow is in Park City for what's been dubbed “the trial of the century.” The spectacle has host Ali Vallarta and lead producer Emily Means wondering — for the first time in their lives — what the rules of skiing even are. They tackle that, downtown development updates, and spring sports during this week's news roundup. Our conversation with Utah Falconz president and player Lacy Mile.   Subscribe to our daily morning newsletter. You can find us on Instagram @CityCastSLC and Twitter @CityCastSLC. Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about your ad choices. Visit megaphone.fm/adchoices

I got to spend a lunch break with Alexia Gawlak, the chef, and owner of Swine & Sons a Michelin-recognized counter service restaurant and caterer located in historic Winter Park, Florida. This locally loved and nationally recognized counter service is offering DANG delicious sandwiches, burgers, salads, and everything in between. I spoke to Lexi about how she and her husband Rhys helped start Swine and Sons and how they later took over ownership. We discussed how they pivoted and moved locations from their original spot to into the Local Butcher to now within Foxtail and the Courtesy-you could call it the Swine House. We spoke about how they balance it as well as the best and hardest parts of running a restaurant. I asked Lexi about sandwich-making tips. We spoke about their opportunity to be on Guy's Grocery Games and the evening they were awarded the Michelin Bib Gourmand. We spoke about new opportunities that come from a new location like Swine Subscription Boxes. Was great listening to Lexi talk about her love for food. Lunch with Biggie is a podcast about small business and creatives sharing their stories and inspiring you to pursue your passion, with some sandwich talk on the side. Created, edited, and produced in Orlando, FL by Biggie- the owner of the sandwich-themed clothing brand- Deli Fresh Threads. Swine & Sons Social: Swine & Sons IG: https://www.instagram.com/swineandsons/ Swine & Sons website: https://swineandsons.com Swine & Sons Facebook: https://www.facebook.com/swineandsons/ Biggie's Social: Deli Fresh Thread's Instagram- https://www.instagram.com/delifreshthreads/ Podcast's Instagram- https://www.instagram.com/lunchwithbiggie/ Podcast's Facebook Group- https://www.facebook.com/groups/lunchwithbiggie Podcast's Twitter- https://twitter.com/LunchwithBiggie Deli Fresh Threads- https://DeliFreshThreads.com --- Send in a voice message: https://anchor.fm/lunchwithbiggie/message

In our second Library Socialism Q&A we are answering all of your food-related questions! How do we librarify food? What will Utopian food production look like? Should we abolish restaurants? Grocery Stores?...

Bobby talks to Abby about the awkward question she wants to ask Brett Eldredge when he comes in next week. In the mailbag, Bobby helps a listener with her question of wearing matching Garth Brooks T-shirts to the Arkansas concert this weekend. Is it okay to do? In Amy's Fun Fact Friday, she shares a delicious food fact and a crazy fee that we pay to have pandas in our zoos! See omnystudio.com/listener for privacy information.