Podcasts about Dessert

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learn 10 high-frequency expressions, including food-related words

Appréhender les jeux d'ombre, faire saliver en une image, jouer sur les macros de textures… c'est finalement assez naturellement que Léa Gil est devenue une photographe culinaire passionnée. Et aujourd'hui, elle nous emmène dans les coulisses de son métier : celui où l'on capture non pas seulement une assiette, mais une histoire, une émotion, un instant suspendu.Epicurienne de nature, Léa nous raconte ses débuts, les doutes avant de se lancer, la confiance née d'une rencontre, et ce jour où elle a réalisé qu'elle pouvait vivre de sa passion. Entre voyages, lumière naturelle, rencontres de chefs et amour du bien manger, rendez-vous dans un épisode aussi gourmand que photogénique !Au menu de cet épisode :

Looking for the perfect make-ahead menu for hosting on a chilly fall evening? In this bite-sized episode, we share the best things we ate this week to inspire each other and you!By the end of this episode, you'll be craving Julia Child's classic boeuf bourguignon; it's famous for a reason, with tender beef and a rich, velvety sauce. You'll also pick up our tips for making the best apple-cranberry crisp – a dessert that's impressive enough for your next dinner party, or even for brunch! Tune in for a quick dose of home cooking inspiration!***Links:Julia Child's Boeuf Bourguignon Apple Crisp recipe from The Chunky Chef. To make Kari's breakfast/brunch version, sub maple syrup for the sugar in the apples, and bake them with cranberries in the oven until tender and jammy. Mix up crumble topping and bake SEPARATELY from the fruit for added crunch (use gf oats if you like!). Add crumble topping to roasted fruit before serving. Offer whole milk Greek yogurt as an optional topping!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Looking for an in-person Food Friends experience? Book a farmers' market tour with Sonya in Portland, OR!

Brian David Gilbert joins us for his final episode to chat Cheesecake Factory and British plum innuendos, then gets a proper Noel-style send-off from Mike.Check out our new merch at maxfunstore.com.Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts.

Send us a textActively look for opportunities to be a witness for God's kingdom.Acts 1:8: You will be my witnesses in Jerusalem, in all Judea and Samaria, and to the ends of the earth.Support the show

TheAmer-Indians In this week's episode, Luke travels to the outer reaches of London's underground train network to meet James in Little Chalfont, to explore the places that increasing numbers of South Asian diasporas go when they move on from West London, and how they help transform those places and their cuisines. **Starters** (01.29-12-12) Ahead of their lunch with Vimal Dalal – a production editor on The Migration Menu and a one-time Southallian – James and Luke outline the history of post-World War II settlement in the suburbs and semi-rural towns that surround London. They discuss the appeal of such places – including the lure of selective school education – to those who first travelled from South Asia to London, settling in places like Southall, and the impact of these more recent movements on the suburban culinatry landscape. **Mains** (12:12-25:52) James and Luke meet Vimal outside The Kokum (www.thekokum.co.uk) for a pan-Indian inspired lunch, during which they hear the migration story of Vimal's family, from Gujarat and Tanzania, to Southall in the 1980s and, via Hayes, to Little Chalfont, a village near Amersham, in Buckinghamshire. **Dessert** (25:52-33:05) After lunch chat reflects on how the suburban curry house has been transformed by more recent waves of migration out from the inner cities, which have also expanded the range of South Asian groceries and vegetables available in local shops. New arrivals also find themselves supported by groups like the Amer-Indians, through which social events and business networks are co-ordinated. James and Luke also reflect on how a nostalgic vision of pre-war Britain came to be shared by some members of the South Asian diasporas who came to settle here. **The Menu** Masala Papad Palak Patta Chaat Tandoori Soya Chaap Mumbai Prawns Koliwada Malai Kofta Vegetable Handi Kombdi Rassa Jackfruit Dum Biryani Chilli Garlic Coriander Naan Works Cited: Baumann, Gerd. 1996. Contesting Culture: Discourse of Identity in Multi-Ethnic London. Cambridge University Press. Caplan, Lionel. 1999. “Gifting and receiving: Anglo-Indian Charity and its Beneficiaries in Madras”. In Tradition, Pluralism and Identity: In Honour of T. N. Madan, edited by V. Das, D. Gupta and P. Uberoi, 283­–305. New Delhi: Sage Publications. Hosted on Acast. See acast.com/privacy for more information.

Pumpkin spice round two! Craig and Aaron continue their snack-tasting marathon as the pumpkin takeover gets even weirder. Will pumpkin spice live up to the hype, or have we finally hit the limit? Grab your favorite fall drink and join us as we taste our way through the most autumn-flavored episode ever.Check out our website bestthingspod.com!Find us on TikTok, Instagram, Facebook and Twitter @bestthingspod.Wanna watch us? Subscribe on YouTube at YouTube.com/bestthingspod

Pastry chef Garry Larduinat is known for his whimsical and inventive desserts, creating masterpieces that are as beautiful as they are delicious. Born in Limoges, France, to parents who were both chefs, Garry started his career at age 14 with an apprenticeship at the Michelin two-star French restaurant, La Chapelle Saint Martin, followed by a formal culinary school education back in his hometown. After working in top kitchens throughout France, Garry's dream of moving to New York City came true when in 2010, he assumed a position working with renowned pastry chef Francois Payard. Garry served as Executive Pastry Chef at Payard Patisserie, one of the country's best pastry shops, for close to six years before heading west to California to become Executive Pastry Chef at Los Angeles' famed Hotel Bel-Air. In 2017, Garry joined Wolfgang Puck Catering which provided him with an opportunity to create with no boundaries, taking advantage of California's seasonal ingredients and the team's breadth of parties and events to produce an ever-changing arrange of visually stunning desserts. Garry's style showcases classic flavor combinations with an unexpected twist in flavor, texture or presentation. His creative process begins by visualizing the colors and shapes before crafting the flavor profile. His work has cultivated an audience of over 180,000 followers on Instagram, where he provides an inside look at his process for creating edible art. In this episode we discuss: Garry's apprenticeship at a Michelin-starred restaurant Taking a chance and a job in NYC What he learned working at Payard Patisserie Moving to Los Angeles to become Executive Pastry Chef at Hotel Bel-Air Discovering the challenges of working in a restrictive environment Landing his dream job at Wolfgang Puck Catering What it's like to craft desserts for Hollywood's biggest event of the year And much more!

Le jour de son premier stage en boulangerie pâtisserie, Jordan Talbot a compris qu'il avait trouvé sa voie et que c'était ce métier qu'il voudrait faire toute sa vie. Alors il n'a rien lâché. De sa Bretagne natale à ses premiers pas à Paris jusqu'à devenir Chef Pâtissier du restaurant 3 étoiles Le Gabriel de l'Hôtel La Réserve à Paris, il nous raconte tout.Avec beaucoup d'émotions, Jordan se confie. Le premier dessert qu'il a créé autour de la poire et du chocolat. Le travail des fruits, tout en finesse et en précision qu'il a redécouvert en arrivant à La Réserve Paris… Et pour résumer cet échange, j'emprunterai les mots que j'aime tant de Xavier Dolan : “Rien n'est impossible à qui rêve, ose, travaille et n'abandonne jamais.”Au menu de cet épisode :

The cook and food writer Alison Roman frequently emanates and celebrates a certain spilled-milk imperfectionism. Her on-camera candor and laid-back cooking style have both contributed to growing her devoted audience of home cooks as well as the food-curious, many of whom have followed her and her singular recipes over the past decade-plus, from her prior media roles (Bon Appétit and The New York Times) to the independent-platform path she's now on. That's not to mention her three best-selling cookbooks, Dining In (2017), Nothing Fancy (2019), and Sweet Enough (2023), as well as her forthcoming fourth title, Something from Nothing, out Nov. 11. For Roman, there's joy and wisdom to be found in embracing a certain amount of honest-to-goodness mess, all while maturing into different versions of herself, in and out of the kitchen.On the episode, she reflects on the diaristic quality of her dishes, how time and money have shaped her cooking style and recipe-writing approach throughout her life, and the beauty of prioritizing tangible things in our ephemeral digital age.Special thanks to our Season 12 presenting sponsor, Van Cleef & Arpels.Alison Roman[4:49] Something From Nothing (2025)[5:52] Dining In (2017)[5:52] Sweet Enough (2023)[10:38] Nothing Fancy (2019)[16:06] First Bloom[22:03] The Tenth Muse by Judith Jones (2007)[22:03] Home Cooking by Laurie Colwin (1988)[22:03] Books by Anthony Bourdain[22:03] Blood, Bones & Butter by Gabrielle Hamilton (2011)[32:00] Chris Bernabeo[47:46] Solley's[56:24] Christina Tosi[57:22] Bon Appétit

Team Indiana’s Cindy Hawkins of Circle City Sweets won the World Food Championship’s Dessert Category. She shares about her first-place dish, her next challenge of competing in the Finals, and what this championship means for her and the city.See omnystudio.com/listener for privacy information.

I had a lot of fun talking with Leslie Brenner on this Live video. Leslie is the former food editor of the Los Angeles Times, and restaurant critic and dining editor of the Dallas Morning News, and we discussed quite a few topics, from how recipes have changed and evolved over the years, what motivated me to start writing cookbooks in the first place, how living in France affected my recipes, why I updated my book, Ready for Dessert, and what are some of my favorite and “must make” recipes. [Note: There was a tech glitch and you can fast forward to around the 11 minute mark, which is when I joined Leslie and we started talking.] Thanks to Leslie for inviting me to chat with her!Subscribe to my newsletter to get new posts and recipes sent right to your Inbox! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

One of the best parts of cooler weather is breaking out the go-to holiday recipes, including this delicious Chocolate Chip Pumpkin Bread. This mouthwatering dessert is great to share with a friend or neighbor. Wilson County News reporter Rachel Draper found this recipe on sallysbakingaddiction.com in 2022, but her family has been using a “near-exact” recipe since early 2000. Chocolate Chip Pumpkin Bread 1-3/4 cups all-purpose flour 1 tsp. baking soda 2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1/4 tsp. ground ginger 3/4 tsp. salt 2 large eggs, at room temperature 1/2 cup granulated sugar...Article Link

In this week's episode, James and Luke try out the food of The Maldives, an archipelago of coraline islands in the Indian Ocean. The Maldivian diaspora in the UK, compared to other South Asian groups, is tiny; consequently there are no Maldivian restaurants, but there is at least one Maldivian Supper Club (@maldiviansupperclub on Instagram), run by host Mie Ali Didi, who prepares the food eaten in this episode. **Starters** ( 1:15 – 12:00) James and Luke sketch out the historical background of Maldivian cuisine, including Sri Lankan influences since around the 1970s. Although the Maldives are often idealised as remote desert islands, they have played a role in Indian Ocean trading networks for more than 2,000 years, were colonised by the Portuguese, and became a British protectorate from 1887 to 1965, finally becoming a Republic in 1968. **Mains** (12:00-22:10) James and Luke join Mie Ali Didi and her friends for dinner at the Maldivian Supper Club, discussing with their guests what food from their homeland means to them and why. **Dessert** (20:12-29:40) After dinner chat includes a discussion of gender politics in the catering business (and why most supper clubs are run by women and restaurants by men); the history of Indian Ocean cuisine and the importance of family and food sharing to culinary traditions; and what it means to be part of one of the smallest South Asian diasporas in the UK. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X' - formerly Twitter: @migration_menu and Instagram @themigrationmenu The Maldivian Supper Club Menu Appetisers of smoked tuna, coconut and dates Roshi and Mashuni Pumpkin curry Aubergine dry curry Dal Rice Bananas, sugar, coconut, rice flakes and smoked fish/ Works Cited: Heslop, L. and Lubna, H. (2024) 'Infrastructure, circulation, and ecology in the Maldives'. Oxford Research Encyclopedia of Asian History. Heslop, L. and Jeffery, L. (2023) 'Roadwork: expertise at work building roads in the Maldives'. Journal of the Royal Anthropological Institute, 26 (2). pp. 284 - 301. Heslop, L. and Jeffery, L. (2021) 'Encountering Chinese development in the Maldives: gifts, hospitality, and rumours', in Heslop, L. and Murton, G. (eds.) Highways and Hierarchies: ethnographies of mobility from the Himalaya to the Indian Ocean. Amsterdam : Amsterdam University Press. pp. 175 - 196. Maloney, Clarence. 1976. The Maldives: New Stresses in an Old Nation. Asian Survey, Vol. 16, No. 7 (Jul., 1976), pp. 654-671. Hosted on Acast. See acast.com/privacy for more information.

Basti und Christian schauen endlich den Kultfilm aus dem Hause Troma!

The combination of rose and pistachio is a classic flavor combination that appears in a myriad of desserts all around Europe. From Mahalebi in Cypress, Rožata in Croatia, and panna cotta alla rosa in Italy. Chef Rebecca Peizer from The Culinary Institute of America was inspired to deconstruct this dessert and make her own updated version using products from all over Europe, such as Croatian Rose Hip Jam and Italian Pistachio cream (Pistacchio Verde di Bronte PDO). This milk pudding with rose is light, refreshing, and a perfect summer night treat. Get the Rose Pudding recipe here. 

C'est une histoire de famille, de passion et de fèves de cacao. À la Manufacture Paysac, Bertrand Paysac, ses sœurs et ses parents ont fait le pari, ensemble de remonter toute la chaîne du chocolat, depuis la fève jusqu'à la tablette, pour retrouver le goût juste. Parce que oui, pour cette famille de gourmands, il était finalement assez naturel, après le café de spécialité, de s'attaquer au chocolat !Avec Bertrand, on parle de cette aventure humaine et gustative : de l'art de torréfier le cacao comme on torréfie le café, de la complexité de travailler une matière agricole vivante, et de la force de l'entrepreneuriat en famille, entre rigueur, fous rires et poulet du dimanche.Au menu de cet épisode :

Your favorite childhood treat is getting a serious glow-up!    Get ready for salted brown butter rice krispys that are truly next level!

Food, Glorious Food…it's more than just a way to stay alive. Food brings people together. Families gather for meals. Communities gather for picnics, block parties and potlucks. It's also a way we explore each other's cultures. Today, “Foodies” are a massive part of the social media world. There's even an unofficial Foodie Caucus in the State Legislature. We brought a few of the Foodie Members together to sit down at a Sacramento area restaurant and talk about food, its importance to family, community and culture (and the ways the State Legislature helps keep food safe in California). Join Assemblymembers Jose Luis Solache, Stephanie Nguyen and John Harabedian for this tasty discussion.

Join Mike, Rikki and Pam today as we answer your listener questions! Today we discuss a multi-generational trip and how to make the most of staying together and also having some time in smaller groups. We also have a discussion how a dessert party might be a fun "splurge" for this special trip! We discuss options (or lack of) for a Super Bowl viewing at Epcot, doing Black Friday and Thanksgiving around Walt Disney World, tips for visiting Disneyland and Aulani for the first-time, and much more! Come join the BOGP Clubhouse on our Discord channel at www.beourguestpodcast.com/clubhouse!  Thank you so much for your support of our podcast! Become a Patron of the show at www.Patreon.com/BeOurGuestPodcast.  Also, please follow the show on Twitter @BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast.   Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!

Emails, Headlines Mike is NOT working on, the Mens Room Top 10 and the Shot of the Day!

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October 14th 2025 - All of the highlights from Tuesday's show. The Dish, Dad Joke, Is Cereal a Dessert?, and Tony gets booed by a carful of children. Listen for free anywhere you go on our free iHeartRadio app

Sky takes a jab at explaining science to us when she breaks down NASA's latest report about how the Eart is getting darker and darker.We unite the nerds of the world for the biggest trivia competition out there, Eddie's Nerd Trivia.Today is national dessert day so we share all the big deals around town and look at a ranking of the best fast food desserts

Sky takes a jab at explaining science to us when she breaks down NASA's latest report about how the Eart is getting darker and darker.We unite the nerds of the world for the biggest trivia competition out there, Eddie's Nerd Trivia.Today is national dessert day so we share all the big deals around town and look at a ranking of the best fast food desserts

It’s National Dessert Day! We round up the best local deals and treats to celebrate — from cookies to cakes and everything in between.

In hour 2, Sue hosts, "Sue's News" where she discusses the latest trending entertainment news, this day in history, the random fact of the day and more. He's later joined by Jamie Reed, the whistleblower from Washington University's Pediatric Transgender Center and the Executive Director of the LGB Courage Coalition. She reacts to being called a liar by John Oliver.

Emma Friedman

C'est le grand retour d'Entrez ! Plat, Dessert !Pour démarrer cette nouvelle saison, notre journaliste Audrey Largouët part à Montreuil, dans les cuisines d'un traiteur pas comme les autres : Les Cuistots Migrateurs, fondé par Louis Jacquot. Ici, les gastronomies du monde se croisent et s'enrichissent, grâce à des chefs réfugiés venus de Syrie, du Népal, du Bangladesh ou du Sénégal. Un épisode qui mêle cuisine, engagement et humanité — et qui prouve qu'en cuisine, l'intégration passe d'abord par le goût.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé.Journaliste : Audrey Largouët ; Réalisateur : Benjamin Macé ; Productrice : Alice Deroide ; Vidéaste ; Edouard Jacques Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Ever feel like you're juggling too much? Family, work, faith, and the endless to-do lists can make self-care feel impossible. Perhaps you skip rest, push through fatigue, or overlook even the smallest victories.In this Drinks & Dessert Edition of the Foodie Rewind, learn to slow down to explore self-care in all its layers: releasing the guilt that keeps you from rest, caring for your body in simple but powerful ways, growing through personal development, and finding joy in the changing seasons around us. From guilt-free chocolate mousse to refreshing peppermint snacks, celebratory champagne cocktails, and cozy Mexican hot chocolate, each “treat” is a reminder that nurturing yourself can be joyful and intentional.Tune in and discover how these small, sweet practices can restore your energy, peace, and joy in every season of life.Recipes Mentioned in the EpisodeVegan Avocado Chocolate MousseSnacking Chocolate⁠Champagne Cocktail Recipe⁠⁠Mocktail Recipe⁠Mexican Hot ChocolateScriptures Referenced3 John 1:2Luke 10:38-42Episodes Referenced109 // Release the Guilt: Self-Care Isn't Selfish125 // How to Use One Essential Oil for Physical Self-Care This Summer115 // Elevate Your Everyday (3/3): Personal-Development Self-Care for Growth and Joy142 // Fall Into Joy: 5 Essential Self-Care Habits for Inspired LivingWant to savor more goodness in your busy life? You're in the right place!Connect with like-minded women: If you're ready to find balance and peace, come together with women who understand the beauty of living a multifaceted life. ⁠Join the community!⁠Pause and be filled: Take a Retreat in the Psalms and let the timeless words of Scripture guide you into rest, reflection, and renewal during this busy season. ⁠Start your retreat today!⁠Let's Connect:Email: ⁠⁠hello@p31virtues.com⁠⁠Note: The show notes may contain affiliate links. If you click on one and make a purchase, I may earn a small commission at no additional cost to you. Thank you for supporting my work!

On this week's episode, host Caryn Antonini is joined by Leonardo Bagnoli, President of Sammontana Holding, a 3rd generation, family run frozen dessert company located in Empoli, Italy. Founded in 1946, Sammontana began as a modest artisanal gelato parlor in the suburbs, and is a beautiful post war story of tradition, quality and innovation. With a history of over 70 years in the marketplace, today Sammontana is the leader in the Italian frozen-desserts sector and remains one of Italy's most iconic brands. For more information on our guest:Sammontanasammontana.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

If you're planning dessert halfway through dinner, you don't have a sugar addiction—you have a satisfaction deficit. In EP 271, I unpack why your brain chases dessert (anticipation addiction, dieter's mindset, and distraction), how to create satisfaction on purpose, and the simple experiments that end constant food thoughts. This is identity-based weight loss for grown women who want results without food drama. What You'll Learn in This Episode Why “I'm addicted to sugar” is really a satisfaction problem The dieter's mindset that keeps meals low-fat, low-flavor—and low joy How distraction at dinner fuels emotional eating and second helpings A simple pre-meal question that creates instant presence and control How protein + fiber + healthy fats support blood sugar and satisfaction Why planned dessert beats impulse dessert (and rebuilds self-trust) Share this episode with your bestie (birds of a feather eat dessert together

The muffin man Oh, do you know the muffin man, The muffin man, the muffin man? Oh, do you know the muffin man Who lives on Drury Lane? Oh, yes I know the muffin man, The muffin man, the muffin man. Oh, yes I know the muffin man Who lives on Drury Lane. 喔，你認不認識那位賣鬆餅的人？那位 賣鬆餅的人，那位賣鬆餅的人！ 喔，你認不認識那位賣鬆餅的人？那位住在杜利巷賣鬆餅的人？ 喔，是啊，我認識那位賣鬆餅的人那位賣鬆餅的人，那位賣鬆餅的人！ 喔，是啊，我認識那位賣鬆餅的人，那位住在杜利巷賣鬆餅的人。 *補充： 西元十世紀左右，在英國大不列顛島西南部的威爾斯，人們開始在高溫的石頭上，烘烤添加酵母的蛋糕充飢。十九世紀，人們改在淺鍋上煎餅，特別是維多利亞時代，而英國的杜立巷(Drury Lane ），正是鬆餅人的聚集地。 muffin 馬芬蛋糕(偏向麵包) / 杯子蛋糕: cupcake(上面通常有糖霜比較甜) / 鬆餅：waffle 格子狀 / Pancake 煎餅 / scone 司康 / souffle 舒芙蕾 Dessert vs. snack ☆若您對本頻道節目有任何疑問或建議，請e-mail 至：service@ner.gov.tw #每周六雙語麻吉同學會 #每周日英語童謠童話小森林 #想要無廣告收聽更多節目請點選教育電台雙語頻道 #每周六、日更新 -----

learn 10 high-frequency expressions, including food-related words

Pastor Matt Chavez shares a story about his sons overindulging at a dessert bar to show that while treats can be enjoyable, only God truly satisfies our deepest longings. He highlights Psalm 107:8-9, calling us to praise God for His love and to seek Him for real fulfillment.

If you're looking for some CREATIVE + AFFORDABLE wedding reception entertainment options that go way beyond dinner, drinks & dancing, then this wedding planning workshop is perfect for you! Today's wedding receptions feature creative entertainment ideas that are increasingly more personalized, more interactive, and more representative of your values, personal style and tastes.   There are endless ways to reimagine classic wedding reception entertainment & activities, and create a memorable, shared WEDDING EXPERIENCE based on your values & priorities. In this meeting, we're covering an overview of creative wedding entertainment ideas, and highlighting some fun twists on tradition that you can plan to treat your guests to an unforgettable experience.   GATHERING INSPIRATION FROM PINTEREST I know podcasts don't always lend well to visual examples, and I don't like simply rattling off long lists during the show ... so here's a list of search terms that you can simply copy / paste into Pinterest for instant wedding entertainment ideas & inspiration: creative wedding guest book ideas wedding seating chart ideas wedding place card table ideas DIY selfie station  DIY wedding photo backdrop, Bouquet toss ideas Garder toss ideas Money dance ideas Creative wedding toast Dessert bar ideas, Unique first dance ideas For easy tips on getting a private Facebook group up and running, you can visit this link.

Today in 2008, the state of Maryland formally recognized Smith Island Cake as its official state dessert. It's yellow cake and chocolate frosting in layers and layers and layers. Plus: for inspiration on this National Homemade Cookies Day, you might try the cookie recipe that's inscribed on a gravestone in Brooklyn. Maryland's Smith Island Cake Has A Romantic History (Southern Living)Cemetery Recipes: Spritz Cookies (Chantal Larochelle)Backing our show on Patreon is so sweet

Di episode kali ini, kita akan berbincang bersama Will Goldfarb, orang dibalik salah satu dessert only restaurant terbesar di Bali. Beliau akan cerita bagaimana jatuh bangunnya dari awal pernah punya pengalaman di El Bulli di tahun 1999. Sampai akhirnya punya dessert restaurant seluas 1 hektar di Bali.Tonton video selengkapnya di #RayJansonRadio#538 THERE ARE ALWAYS ROOM FOR DESSERT! WITH WILL GOLDFARB | RAY JANSON RADIOEnjoy the show!Instagram:Will Goldfarb https://www.instagram.com/willtgoldfarb/DON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia #WillGoldfarb #Room4Dessert

David Lebovitz is a cookbook author and pastry chef based in Paris. After spending 13 years in the pastry kitchen at the legendary Chez Panisse, he embarked on a prolific blogging and cookbook writing career. His latest is an all-new edition of the classic Ready for Dessert, a revised and expanded collection. It's so fun to talk with David about life and pastries in Paris and about updating this classic book. And before that Matt, along with the show's lead producer Clayton, laced up their shoes to run the inaugural New York City Bakery Half Marathon. They have a field report from all those miles, and all that laminated pastry dough while visiting 8 bakeries around NYC over the course of the run.   Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

In hour two, early prop bets for the Dolphins - Jets MNF matchup. Can we see the Super Bowl being played overseas? Eating a fast-food dessert without a plastic spoon ruins the entire experience. Plus, Lee Sterling shares his picks for the sports weekend including Dolphins-Jets MNF pick.

Join Erik and Tage this week as they are joined by Ryan and Scott as they discuss the things they think Universal or Disney are doing the best, the perfect Disney meal they would make from drinks, appetizers, sides, main dishes, and desserts found through the parks, how they would retheme a land without making major changes to attractions, and their favorite little broken things in the parks. Support the podcast by going to https://www.thehubcrawl.com/support. Question 1: Having recently visited Universal Studios new theme park Epic Universe - I want to know what to you think that Universal is doing better than Disney and what is Disney doing better than Universal? Question 2: You get to make the “perfect Disney meal”. It can feature items from any resort or resort hotel regardless of the impracticality of obtaining different parts from locations around the world. Please choose: A cocktail (mocktail) or specialty drink, Appetizer, Main, 1-2 sides, Dessert, and a snack for the road Question 3: If you could redo the theming for any land in a Disney park without making any major changes to attractions, what land would you choose and what would you make the new theme? Think about how the existing attractions (or food or merch locations) could be slightly modified to fit into your new theme. Question 4: What's your favorite little broken thing in the parks — a ride effect that never quite works, a goofy animatronic, or a design flaw you secretly love? Bonus Question: If you were in charge of a Disney resort or cruise line, would you be more of a Walt or a Roy as a leader? Who would you choose to be your Walt/Roy?

Damon said his dinner with Kendra was the best he'd had in months. They met on Hinge. He bragged that she was beautiful, funny, and didn't seem fazed when he suggested dessert after. He thought that was a good sign. She wasn't in a hurry to leave. Damon told us he couldn't wait to see her again.

In the latest episode, Vernon, Dan and Lene discuss a few notable local news stories in Arlington from the past week, including: The proposed ban on gas-powered leaf blowers Mike Pence's new role at GMU A new chatbot aiming to simplify access to Arlington County services. An interview with Sol Schott from Acme Pie. 

Originally from Wilmington, Delaware, Cecilia Gaudioso has a deep-rooted passion for pastry arts that traces back to her family's bakery, which was established in the 1930s. She earned an Associate's Degree in Pastry Arts from The Restaurant School at Walnut Hill College in Philadelphia, Pennsylvania. Cecilia began her pastry career with an internship at the Historic Hotel DuPont in Wilmington, where she worked as a pastry chef for 12 years, crafting desserts for the café, The Green Room, and banquets. She further honed her cake decorating skills while working at The Master's Baker in West Chester, PA. In November 2015, Cecilia joined Restaurant Associates at Longwood Gardens,  where she oversees daily pastry production for the Café and 1906 restaurants, assists in coordinating catering events, and collaborates on seasonal menus, all while upholding the standards and traditions of Longwood Gardens.  Longwoodgardens.org In this episode we discuss: How her family's bakery may have planted the seed for a career in pastry Soaking up knowledge at the Restaurant School in Philadelphia How an internship led to a 12-year stint at The Hotel DuPont Learning the craft of making custom cakes at The Master's Baker Landing a job at Longwood Gardens How she incorporates herbs and flowers into her desserts Balancing being a mom with her responsibilities as an Executive Pastry Chef Cecilia's best career advice And much more! Episode Sponsored by​ Puratos   Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.  

Send a Text Message. Please include your name and email so we can answer you! Please note, this does not subscribe you to our email list, it's just to answer if you have a questions for us. High-Fiber Cookie Crumble (aka GLP-1 Satiety Crumble)This versatile recipe tastes like cookie dough and can be enjoyed on its own, in bite-sized balls, or crumbled on top of Greek yogurt and fruit.Ingredients (equal parts):6 tbsp protein powder (I love Devotion Angel Food Cake flavor, but any vanilla works)6 tbsp chia seeds6 tbsp ground flax seeds6 tbsp coconut flour6 tbsp almond flour6 tbsp nut butter of choice (peanut, sunflower, almond, etc.)6 tbsp water (added slowly while mixing)Cinnamon to tasteOptional: dark chocolate chips or chopped 80%+ dark chocolateInstructions:In a large bowl, combine protein powder, chia seeds, flax seeds, coconut flour, and almond flour.Add nut butter and mix well.Slowly add water until the mixture reaches your desired texture.Roll into balls for snack-sized bites, orKeep it crumbly to sprinkle over yogurt and fruit.Add cinnamon (and optional chocolate) to taste.Serving suggestion:Top ½–¾ cup Greek yogurt with frozen blueberries and a spoonful of crumble for a high-protein, high-fiber snack.Macros (per ~1/12 batch): ~100 calories, 6g carbs (all fiber), 6g fat, 4g protein.

Originally aired on July 19, 2023Kate and Kristin talk with writer David Lebovitz about his career and life in France. He discusses how he went from pastry chef to food writer, how blogging strengthened his writing voice and why he pivoted to video during the pandemic. He shares his decision to write "the hardest book he ever wrote", the advice he gives to aspiring writers and his choice to move his writing to Substack. Finally, he tells us how decides what stories to tell and reveals a glimpse into a few new potential projects.Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsDavid LebovitzWebsiteInstagramSubstackPodcast The Idle Hour Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showDrinking French by David LebovitzL'Appart by David LebovitzMy Paris Kitchen by David LebovitzThe Perfect Scoop by David LebovitzReady for Dessert by David LebovitzThe Sweet Life in Paris by David LebovitzThe Great Book of Chocolate by David LebovitzThe Lost Kitchen by Erin French