Podcasts about Dessert

Un peu comme Obélix et sa potion magique, Élie Bremont est tombé dans la pâtisserie quand il était tout petit. Petit-fils de pâtissier et fils de restaurateurs, il grandit entre les cuisines et les desserts avant de faire de cette passion un métier. Aujourd'hui chef pâtissier au Restaurant La Chabotterie, à Montréverd en Vendée, il développe une pâtisserie à la fois gourmande, généreuse et profondément inspirée par son environnement. Et en 2026, il obtient le trophée “Passion Dessert” supplément coup de coeur pour son dessert autour de la fraise, pistache et du romarin.Ensemble, on a parlé de chocolat sous toutes ses formes (des éclairs de son enfance aux infusions de cacao qu'il explore aujourd'hui) mais aussi de création, de transmission et de curiosité. Élie raconte ses souvenirs avec son grand-père, ses inspirations parfois inattendues (une odeur, une lampe, une plante du jardin du restaurant…), ses essais ratés au houblon, ses associations de saveurs les plus surprenantes et sa quête permanente d'équilibre entre gourmandise, fraîcheur et texture.Au menu de cet épisode :

Hello to you listening in Bridgeport, Connecticut! Coming to you from Whidbey Island, Washington this is Stories from Women Who Walk with 60 Seconds for Wednesdays on Whidbey and your host, Diane Wyzga. On my Camino pilgrimage I received a small paper star  from someone I did not know to carry with me as a blessing, to remember that someone was watching over me as I walked. In turn, I'm sharing some blessings with you as you walk in your day: BLESSING FOR YOU May you eat an unfamiliar dessert in a foreign land at least once in your life. May you wake up to salsa music one summer morning, and start your day dancing. May you mix stripes with plaids, floral patterns with checks,  mismatch your socks, and add a floppy hat. May you be greeted by 20 flowers, 15 trees, 10 clouds and at least 1 extra-solar planet. If you bury your face in your tear-stained pillow and beg the Universe to please send you your soul mate, make sure you haven't slurred your teary words so they sound like "cell mate." May you dream of taking a trip to the moon in a gondola powered by firecrackers and wild swans. May you actually kneel and kiss the earth now and again. Attribution: Pronoia Is the Antidote for Paranoia: How the Whole World is Conspiring to Shower You with Blessings.  Available at Amazon: https://bit.ly/Pronoia.  A free preview of the book is available here: https://tinyurl.com/PronoiaPreview You're always welcome: "Come for the stories - Stay for the magic!" Speaking of magic, I hope you'll subscribe, share a 5-star rating and nice review on your social media or podcast channel of choice, bring your friends and rellies, and join us! You will have wonderful company as we continue to walk our lives together. AND!  Stop by my Quarter Moon Story Arts website during reconstruction, email me [info@quartermoonstoryarts.net] to arrange a no-obligation Discovery Call, and stay current with me as Quarter Moon Story Arts on Substack. Stories From Women Who Walk Production Team Podcaster: Diane F Wyzga & Quarter Moon Story Arts Music: Mer's Waltz from Crossing the Waters by Steve Schuch & Night Heron Music ALL content and image © 2019 to Present Quarter Moon Story Arts. All rights reserved.  If you found this podcast episode helpful, please consider sharing and attributing it to Diane Wyzga of Stories From Women Who Walk podcast with a link back to the original source.

Janet is back and celebrating another trip around the sun, which means the station is overflowing with birthday desserts and sweet treats. We catch up with Janet, sample way too much sugar, and somehow still manage to stay on track. Plus, Paul Bunyan Land is now on BBay with a deal you won't want to miss.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Horror history gets weird, reflective, and dangerously snackable this week as This Week in Horror History travels through June 8–14 with mischievous monsters, haunted hotels, supernatural comedy, demonic hauntings, creepy mirrors, and one killer dessert that may be eating America alive.This episode digs into a packed week of classic horror movies, cult horror sequels, supernatural blockbusters, 1980s horror, haunted-house horror, and strange consumer-satire body horror, including the release of Gremlins, the same-day arrival of Ghostbusters, the wider theatrical expansion of The Shining, the hit sequel The Conjuring 2, and the mirror-filled nightmare of Poltergeist III.Inside this episode:• Gremlins turns one cute little mogwai into small-town monster chaos and helps push Hollywood toward the PG-13 rating.• Ghostbusters brings haunted libraries, demonic possession, rooftop apocalypse, and paranormal exterminators into one of the biggest supernatural comedy franchises ever.• The Shining expands wider in U.S. theaters, pulling more audiences into Stanley Kubrick's cold, hypnotic nightmare inside the Overlook Hotel.• The Conjuring 2 sends Ed and Lorraine Warren to the Enfield haunting and introduces one of modern horror's most memorable demonic figures.• The Deep-Cut Spotlight goes to Poltergeist III, the strange 1988 sequel that traps Carol Anne inside a haunted Chicago high-rise full of mirrors, elevators, cold hallways, and unfinished supernatural business.Plus: a horror birthday roll featuring Johnny Depp, Natalie Portman, Jurgen Prochnow, and Adrienne Barbeau, a creepy look at how horror sneaks into family homes, hotels, corporate towers, grocery aisles, and blockbuster comedy, and a weekly recommendation for Larry Cohen's weird, gross, and sharply satirical cult classic The Stuff.From mogwai mayhem and ghost exterminators to haunted reflections, demonic forces, the Overlook Hotel, and a mysterious dessert that might be consuming its customers from the inside out, this week proves horror can invade almost anything: your home, your hotel room, your movie theater, your refrigerator, and your appetite.

Pastor Feere | Sunday Morning, June 7, 2026

Das Video zur Folge findest du hier YouTube Kanal abonnieren und keine neue Folge mehr verpassen Schau auch das nächste Video zu Blutzucker und Insulin ✨ WAS DU IN DIESER EPISODE LERNST:

This dessert is an easy French classic, and any fruit can be used really – raspberry, feijoa, peach, plum, prune, or the original, cherry. I'm using tamarillos as they're in season and warmed, they're absolutely gorgeous. Serves 4-6 Ingredients 3-4 tamarillos, scooped and sliced 5 medium eggs 8 tbsps. caster sugar + extra 5 tbsps. plain flour 2 tsps. vanilla extract 1¼ cup milk Cream to serve Butter to grease dish + extra Method Preheat the oven to 180°C and generously butter a large ovenproof dish. Scatter the tamarillos into the dish. Whisk the eggs with the sugar, then add the flour and whisk until smooth. Whisk in the vanilla and milk. Pour the batter over the fruit, dot some extra butter over the top, and bake for 30 minutes or so until just set in the centre, puffed, and golden. Serve with a final sprinkle of sugar over the top and drizzle with cream. Make it your own For a dairy free version, use plant-based milk. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Comment faire perdurer ET constamment moderniser l'image d'une maison historique de près de 175 ans ? C'est ce que j'ai demandé à Catherine Chambeau Vaz. Depuis plusieurs années, elle veille sur l'une des plus anciennes maisons gourmandes de Paris : la Maison Louis Fouquet. Héritière de la cinquième génération familiale, Catherine a grandi dans les marmites de la confiserie et l'atelier de chocolat.Et aujourd'hui elle nous ouvre les portes des coulisses de Louis Fouquet. Ensemble, on parle de transmission familiale, de responsabilité, de modernisation, mais aussi de cette intuition qui lui a permis de faire évoluer la maison d'un statut de confiseur historique vers celui de chocolatier-confiseur. Elle raconte comment elle a choisi de désucrer progressivement les recettes de la maison, ce que représente le praliné chez Louis Fouquet, et comment trouver l'équilibre entre tradition et innovation quand plusieurs générations de clients poussent la même porte depuis des décennies.Au menu de cet épisode :

“I'd  like to propose a toast to the garden, to this beautiful planet, and to the gardener. You know,  some people have gardens, some people don't. But, they need to have a garden because Grandfather used to say, “We are all a garden in the world." So, I give thanks to the garden and the gardener.” —Carlo MontesantiAnd so, we have gathered to the final course in this banquet, Dolce. Dessert. Here at this table, we reflect on inheritance. Returning once more to conversations with Carlo Montesanti, Jessie Jowers, and Arianna Gelpke, this episode lingers on to ask if we can remember landscapes, and if we can do so over a shared meal. What does it mean to grow (food, family, and tradition), in a world that has increasingly been shaped by speed, extraction, automation and touristic ideals? Amidst these changes, what remnants will we be able to conserve? In "Dolce," we continue our walk at Slow Life Family Farm, moving between memory, archaeology and rituals made at the dinner table and reflect on the legacy of slow food—that it is not a cuisine and, maybe even, not exclusive to the romantic imagings of Italian provincial life. Perhaps, it is about the way we attend to Earth and care for its continuity, asking not what we can take from it, but what we can give in return. We also join Arianna at Corzano e Paterno to discuss the process of "reading the grapes" and the factors that influence wine-making. This episode contemplates sweetness as something more than a flavour, as a longing for ways of living that keep us in relation to one another and the land which feeds us. Fat of The Land is a series that asks us what we mean when we look for connection between people and the land. Following a desire for real relation, for deliciousness, and for slowness, each episode traces what happens when we follow this desire. This episode is brought to you by generous sponsorships from Ritū and Terra Elaÿa. Music and sound design in this episode is brought to you from the For The Wild Studio.Thank you to Carlo and Jessie of Slow Life Family Farm and Arianna of Fattoria Corzano and Paterno  for joining us in conversation.BiographiesCarlo Montesanti: Born in Siracusa, Carlo is an esteemed English-speaking guide in Eastern Sicily, known for his work with BBC nature documentaries and Netflix's Chef's Table series.Jessie Jowers: With a passion for the traditional uses of plants, Jessie brings a wealth of knowledge about local crafts, foods, and medicines to our farm's daily life. Arianna Gelpke: Arianna Gelpke is a representative of Fattoria Corzano and Paterno, working in the family farm, and wine, cheese and oil production. She is passionate for nature and working with the land in the pursuit of sustainable agriculture and high-quality artisan produce. Since Wendelin Gelpke purchased Corzano in 1971 and the subsequent addition of Paterno in 1974, the two-hundred-hectare farm has developed along three different lines: wine and oil production, artisanal sheep's cheese production, and “Agriturismo.”Partners RitūFat of The Land is a series about what it means to be in relationship with land, food, and the people who tend both across generations. Ritū was made with the same kind of care; six ancient plants, ground and blended into a morning cup that honors the land it comes from, delivered in a compostable bag that returns to the earth.Ritu built a custom landing page for us and would like to offer For The Wild listeners 25% their first month with a discount code FORTHEWILD25. To order yourself some Ritu, head to: drinkritu.com/forthewild Terra ElaÿaThanks also to Elaÿa for the support of this series. Terra Elaÿa is a sanctuary where ancient ways meet the needs of our time. We emerge at this time of crossroads, standing as a space for the transformation, renewal, and re-enchantment of the human spirit. Located in the heart of southern Italy, we provide a place to come into a deeper relationship with life: to slow down, listen, and restore embodied wisdom.Head to terraelaya.com to learn more upcoming Elaÿa experiences or to host an event.  Support the show

Dessert is not the problem. Guilt aorund it is. Morgan, Christin, and Jess S. get into why so many people have a complicated relationship with sweets, where that relationship actually comes from, and what the science says about what happens in your brain when you restrict something you actually want. They talk about the food rules we grew up with, almond moms, the restrict-overeat-reset cycle, and why trying to replace the brownie with fruit and then a granola bar and then cereal means you end up eating everything in the kitchen and still not feeling satisfied. Plus a conversation about generational food guilt, raising kids without passing it down, why cravings are information and not a character flaw, and why just having the brownie was always going to be the better option. Black Iron Nutrition Book a Free Discovery Call Free Macro Calculator Free Downloads Black Iron Blog

De Schmerz leid sich numme langsam nach de verlorene Niederlag vude Schwiizer Ishockeynati. Au bim Osci und Andri sitzt de Schock no tüüf. Was hilft da besser als mit guete Kollege rede und das ganze z analysiere und verdaue? Doch de nächst Hype-Train staht scho ufem Fahrplan: D Fuessball WM i einere Wuche! Wenner wend Tipps fürd d Tippgruppe ha denn müender unbedingt lose, wer das Jahr Weltmeister wird. Zuedem verzellt de Andri vude Krawall in Paris, wo er live debii gsi isch…(ohni illegali Aktione verstaht sich). Zum Schluss gits no chli Giro und Tennis zum Dessert. Was füren grandiose Sportfrüehlig bis jetzt und de Summer wird ned schlechter!! Drum Voll Ine lose und uf de Reis debii sii!_______De Voll Ine WM Tippgruppe bihtrete und geili Prise gwünne! Hosted on Acast. See acast.com/privacy for more information.

(Jun 3, 2026) Now that the Adirondack rail trail is complete, crews are working on adding amenities, including to the parking area on the Lake Placid end of the trail; high school students in Saranac Lake launched a weather balloon into the atmosphere earlier this spring; and as fresh strawberries will soon appear at farmers' markets across the North Country, Chef Curtiss Hemm shares a recipe that will make them shine.

(00:00:00) Opening (00:00:46) MIdweek BONUS Stupidity (00:52:36) Insane Week In Review (01:05:16) Genius Awards (01:18:41) Closing You would expect a computer to do a better job at announcing a graduating class than those careless humans. But not Glendale Community College in AZ. The AI had a total meltdown. If you live in State College, PA like I do, you already know of the bargains you can find in a dumpster outside a dormitory at Penn State University. But now, other people living on college campuses are finding out how profitable it can be to dumpster dive on college campuses. Graduation is always a special time for celebrations...especially for little tykes moving out from Kindergarten. However when the parents spar for prime seating to watch their little cherub receive their "diploma", you get ringside seats at a WWE match.In this Midweek BONUS Episode...Naked FL Man Arrested for Destroying a Neighbor's Spazzing Motion LightAustralian Shoppers Find Live Frog (Named Greg) In Grocery Store LettuceHidden Cameras Found Tucked in Bushes in Quiet CA NeighborhoodMI High School Student Almost Shot by Police During Sr. Prank Using A Water GunAZ College Used AI To Read Graduate Names and It Ended up MalfunctioningFL Teacher Removed From Classroom After Hanging Black Doll by Cord in Front of StudentsFL Teen Calls 911 on His Mom over Drunken SpeedingNew Side Hustle: Dumpster Diving...at College CampusesThe Case of the Colorado "Oatmeal Cream Pie Bandit"Stupid "Fancy Food Words" on Menus That Just Make You Roll Your EyesNJ Man Set Off Fireworks Inside a Walmart—to Steal $10,000 in JewelryA High School Accidentally Served a Dessert of..."Baked Dirt"Bolt CEO Let Go of His Entire HR Team for Creating Problems That Didn't ExistFL Woman accused of throwing feces at father during fightMysterious Poop On a Roof Leads Homeowner Face-to-Face With a MOUNTAIN LIONTX Steakhouse Offers Customers Refunds—IF They Can Eat A 72-oz. SteakLyft Driver Uses AI To Fake Car Damage–Charges Passengers Extra FeesFight Over Seating at Kindergarten Graduation Leaves A Person HospitalizedSurvey: 91% of new US citizens pass the 20-Question citizenship test—Only 36% of current Americans DoFL Dad Threatens School Bus Driver With For Yelling At His Kids—then Realized It Was The Wrong DriverSuddenly, NY Commits More SIN That Las VegasThe current events couldn't get any more stupid than the Insane Week In Review and the stupidity couldn't get any more stupendous than with the 7 "winners" in this week's Genius Awardsi!!Become a supporter of this podcast: https://www.spreaker.com/podcast/insane-erik-lane-s-stupid-world--6486112/support.Real-time updates and story links are found on the TELEGRAM Channel at: https://t.me/InsaneErikLane  (Theme song courtesy of Randy Stonehill, ”It's A Great Big Stupid World”. Copyright ©1992 Stonehillian Music/Word Music/Twitchin' Vibes Music/ASCAP) Order your copy on the Wonderama CD from Amazon!This episode includes AI-generated content.

Basti und Christian schauen sich Primate an, einen aktuellen Tierhorrorfilm mit einem von der Tollwut infizierten Schimpansen.

Nicole from Scary Good Desserts joins the program to discuss her business and what makes a great dessert!

From textbook dependency to a "Starter, Main Course, and Dessert" approach. Fiona Hunter, founder of Kids Club English shares how to confidently step away from set materials to create authentic, play-based language experiences for young learners. From managing the psychological hurdles of letting go of the coursebook to structuring lessons around picture books, Fiona explains how stepping back allows young learners to take true ownership of their language.Watch with captions here.TALKING POINTS1. The textbook tension: engagement, syllabus pressure, and the progress gap2. Why moving away from a coursebook requires us to rethink our teaching3. The "Starter, Main Course, and Dessert" framework for structuring lessons4. How giving young learners ownership over their activities sky-rockets motivationABOUTFiona Hunter is a teacher, teacher trainer and the founder of Kids Club English. Originally from Scotland and now based in the south of Spain, she has worked in ELT for over twenty years, teaching in Spain, the UK, Argentina and South Korea, including at the British Council. She holds a DELTA with Merit and specialises in teaching preschool and primary learners.Now working independently, Fiona creates her own flexible, play-based courses built around stories, songs, games, crafts and drama - without relying on coursebooks. Through Kids Club English, she shares classroom-tested resources and runs an online Teacher Membership supporting freelance teachers and small language school owners who want to feel more confident, less overwhelmed and better equipped to build engaging, language-rich lessons for young learners.RESOURCES & REFERENCES

Send us Fan MailAngela and Jamie welcome Tony Alejandro to talk about some strange dates he's been on since his divorce

Jaja. Ich weiß. Die Kuchen-, Torten- und überhaupt: Dessert- und Backfans warten immer auch mal sehnsüchtig auf längere Passagen in den Toast Hawaii-Begegnungen. Da hätten wir dieses Mal etwas anzubieten, einen großartigen Gast. Konditor, hochdekorierter Sternekoch, mehrfach ausgezeichnet als Patissier und Desserteur des Jahres, Juror bei „Das große Backen“, Christian Hümbs. In Oberhausen kam er zur Welt, vielleicht blinzelte er gleich ins warme Licht einer Dunstabzugshaubenleuchte, jedenfalls war früh klar, dass es sich bei einer Küche um sein natürliches Habitat handeln würde. In dieser Episode sprechen wir über Pi mal Daumen und seine Grenzen, Franzbrötchen, Gorgonzola und Hefe, Brüder, Großväter, Spaghettieis und Backöfen, Johann Lafer, das richtige Timing und natürlich über das Essen seiner Kindheit. Ach ja, und davon, wie gut Mangos und Erbsen zueinander passen. Wer hätte das gedacht? *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

Heute mit Gräta und Flossi und einer Nachtisch-Falle, einem leckeren Dessert und natürlich mit der Maus. Ihr hört eine Wiederholung. Von WDR.

Le plus beau dans l'ouverture d'une boutique de pâtisserie ? C'est l'humain. Les rencontres et les liens qui se tissent. C'est ce que n'a cessé de me répéter Tess Evans-Mialet. En décembre 2025, elle a ouvert Ecir, à Megève : un lieu pensé comme une véritable maison de vie, entre coffee shop, pâtisserie de saison et bientôt terrasse face aux montagnes. Et elle l'a construite à son image : sensible, exigeante et profondément humaine.Dans cet épisode, Tess raconte sans filtre les coulisses d'une ouverture, les doutes, les choix engagés, et surtout l'immense joie de voir naître un projet que l'on porte “du fond des tripes”. Ensemble, on parle autant de Saint-Honoré que de résilience entrepreneuriale, de desserts à l'assiette inspirés du printemps, de sourcing, de montagne, de livres de pâtisserie et de ces petits détails qui font toute la différence dans une boutique.Au menu de cet épisode :

You cannot go back to the exact same life that created the version of you you're trying to change. That's the uncomfortable truth Odette and Gina Livy puts on the table in this Midweek Motivation.This one digs into what consistency actually looks like when it's working (spoiler: it stops feeling like effort), how to stop white-knuckling your way through social situations and dinners you didn't plan, and why the fear of eating off-plan has nothing to do with the food itself.This episode aligns with day 38 of our Spring 2026 maintenance program. You can find the full video hosted at:https://www.facebook.com/groups/ginalivymaintenanceandmindfulnessTo learn more about The Livy Method and our Maintenance & Mindfulness group, visit livymethod.com. Hosted on Acast. See acast.com/privacy for more information.

Walnut Creek was giving rom-com energy until Tyler vanished into thin air. Rachel says their first date felt genuinely amazing. Great conversation, instant chemistry, dessert lasted longer than planned, and they even got into real talks about relationships and family. She walked away thinking this could actually be something. Tyler apparently walked away and disappeared completely.See omnystudio.com/listener for privacy information.

Spritzig, geschmackvoll und gesund sind die beiden Pflanzen, die im Mittelpunkt dieser Gartenplauderei stehen. Die Kräuterhexe Uschi Zezelitsch stellt im Gespräch mit ORF Burgenland Moderatorin Exoten vor, die den Sommer im Burgenland noch schöner machen. Eine davon, das Zitronengras, kann mittlerweile bei uns sogar überwintern. Im Gegensatz zur Kaffirlimette, die die kalte Jahreszeit im Badezimmer der Kräuterhexe verbringt. Beide haben das Extraplus für die Küche, die grüne Kosmetik und die Hausapotheke. Uschi verrät jede Menge Tipps zur Pflanzenpflege und Rezepte vom Körperpeeling bis hin zum erfrischenden Dessert.

It wouldn't be uncommon to hear a kid in a school cafeteria complain about something "tasting like dirt." It WOULD be uncommon for it to be THIS Setting the Bar story! Source: https://www.wmtw.com/article/students-maine-school-accidentally-fed-dirt/71319990

Marc Spector: Moon Knight (2026) / The New Space Age / Punisher (2026) / The Punisher : One Last Kill REVUES 06:15 Matthieu : Marc Spector: Moon Knight (2026) Auteur : Jed Mackay Illu. : Devmalya Pramanik Marvel Comics, 2026 26:24 Quentin : The New Space Age Autrice : Kenny Porter Illu. : Mike Becker Mad Cave Studios, 2025 41:35 Mattaperdumatique : Punisher (2026) Auteur : Benjamin Percy Illu. : Jose Luis Soares Pinto Marvel Comics, 2026 1:11:36 HLBThe Punisher : One Last Kill Envie de nous soutenir ? Vous pouvez, si vous le souhaitez, grâce au Patreon de notre collectif, le Vaisseau Hyper Sensas ! patreon.com/vaisseauhypersensas Découvrez également notre site vaisseauhypersensas.fr Rejoignez nous sur Discord! https://discord.gg/uGxNp6n Suivez-nous ! Jean Vocat @jeanvocat Mattaperdumatique @Mattaperdumatique Matthieu @Elramouch Quentin @Quentin Bluesky @Comicsoutcast Instagram Comics Outcast Facebook Bouyah Comics Club comicsoutcast.com Vaisseau Hyper Sensas © 2026

In dieser Folge geht unsere kulinarische Reise durch Almagro weiter. Wir tauchen noch tiefer in die spanische Kultur des Mittagessens ein. Und natürlich klären wir die wichtigste Frage: Hat Betina wirklich noch ein Dessert bestellt? Freu dich auf Millefeuille mit Vanillecreme, Cheesecake und spanische Dessertklassiker mit Karamell und Brandy. Außerdem vergleichen wir zwei ganz unterschiedliche Restaurants in Almagro. Das eine raffiniert und kreativ. Das andere bodenständig und voller herzlicher Gastfreundschaft. Dazu gibt es Paella, Schwertfisch, butterzarte Iberico-Rippchen und spannende Einblicke in die spanische Genusskultur. Wir sprechen über lange Mittagessen, regionale Weine und kleine Details, die ein Restaurant unvergesslich machen. Eine Folge voller Geschmack, Atmosphäre und echter spanischer Lebensfreude.   Zu den genannten Adressen: Restaurante LaParrillaSanAgustin Restaurante La Muralla, Rda. de San Francisco, 34, 13270 Almagro, Ciudad Real, Spanien   ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

Avec : Baptiste des Monstiers, journaliste. Juliette Briens, journaliste à L'Incorrect. Et Frédéric Hermel, journaliste RMC. - Accompagnée de Charles Magnien et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Good Vibe Tribe: Burtons Celebrating Celiac Awareness With Dessert! full 323 Tue, 19 May 2026 12:47:33 +0000 ZvViREPgbIgsH9ZrZUd4kxbb5mr98ypa latest,wbmx,society & culture Karson & Kennedy latest,wbmx,society & culture Good Vibe Tribe: Burtons Celebrating Celiac Awareness With Dessert! Karson & Kennedy are honest and open about the most intimate details of their personal lives. The show is fast paced and will have you laughing until it hurts one minute and then wiping tears away from your eyes the next. Some of K&K’s most popular features are Can’t Beat Kennedy, What Did Barrett Say, and The Dirty on the 30! 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavep

Drew explains how a waiter’s unexpected request after calling dessert “top 5 ever” completely changed the vibe of his night out. Would it ruin your experience too? Plus: Clips from Kevin Hart's roast--just kidding, they were too crass to air. But we do break down the wildest moments from the three-hour event Are these 90s trends making a comeback? Erin dishes on the Mel Robbins show she attended this weekend and the exercise she made the audience do that everyone left talking about

Shortcut or Scratch: Roast Chicken when to go all - in and when to grab the bird on the way home // Eliza Ward cracks open the world of pepper // Behind the Scenes at TD & Co. – Q & A with our Operations Director Sean Hartley // Retro Dishes Worth Bringing Back // Georgian cheese-filed bread, khachapuri with Chef Rasyidah Rosli // Quick Dessert Go-Tos // And we’ll wrap up with Food for Thought: Tasty Trivia!

Nichts geht über walisisches Lammfleisch vom Grill, findet Genussexperte Helmut Gote. Warum es so gut ist, erzählt er Moderator Uwe Schulz. Zudem stellt er kreative Rezepte zum Angrillen vor, darunter sogar ein Dessert vom Grill. Von WDR 5.

Happy Birthday, Barbara Salesch! Dir zu liebe verzetteln sich Giulia und Chris heute in Jazz-Anekdoten vom Massachusetts der 60er Jahre, essen ein Dessert nach dem Frühstück und lassen sich auf dem offenen Meer die Haare transplantieren. Rambazamba!Unser Bubble-Update:Xatar Doku in der ARD Mediathek@nathanialpov auf Instagram@manuela.preis auf InstagramSRF Doku zur Groß-WGAchtung Kontrolle mit Restpostenkönig Alexander WalzerBesuche Giulia und Chris auf Instagram: @giuliabeckerdasoriginal und @chris.sommerHier findest du alle Infos und Rabatte unserer Werbepartner: linktr.ee/drinniesUnser Intro stammt von Sam Wilkes. Hosted on Acast. See acast.com/privacy for more information.

durée : 00:14:57 - Le chef Olivier Nicolau de l'Arraditz revisite l'artichaut - À Lescar, le restaurant L'Arraditz ajuste sa carte au rythme des récoltes. Artichauts travaillés avec précision, rouget de roche et dessert à la fraise en textures illustrent une cuisine créative, en lien étroit avec les producteurs locaux. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

What's a botanero? Great question — we had to look it up too, and now we're obsessed. This week we're breaking down a new spot that's making us rethink how we snack, plus a dessert shop that decided ice cream and cereal belong together (they're not wrong). Sarah B. stumbled onto a new bagel spot that's already too hot to handle, and because we believe in balance, we're pushing back on the Maman takeover with something better: our team's ride-or-die local bakeries. Support local. Eat carbs. You're welcome. Learn more about your ad choices. Visit podcastchoices.com/adchoices

What's a botanero? Great question — we had to look it up too, and now we're obsessed. This week we're breaking down a new spot that's making us rethink how we snack, plus a dessert shop that decided ice cream and cereal belong together (they're not wrong). Sarah B. stumbled onto a new bagel spot that's already too hot to handle, and because we believe in balance, we're pushing back on the Maman takeover with something better: our team's ride-or-die local bakeries. Support local. Eat carbs. You're welcome. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Fluent Fiction - Catalan: Festival of Flavors: Dessert Paella Steals the Show Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2026-04-30-22-34-01-ca Story Transcript:Ca: El sol brillava amb força aquell matí de primavera.En: The sun shone brightly that spring morning.Ca: L'aire a l'extraradi de Barcelona estava ple d'entusiasme.En: The air in the outskirts of Barcelona was full of enthusiasm.Ca: Era el Dia de Sant Jordi, i tot el poble s'havia reunit per celebrar la diada amb llibres, roses i alegria.En: It was Sant Jordi's Day, and the whole town had gathered to celebrate the day with books, roses, and joy.Ca: En Jordi, un veí ben intencionat però sovint despistat, s'havia apuntat a un nou concurs de cuina al festival.En: Jordi, a well-intentioned but often absent-minded neighbor, had signed up for a new cooking contest at the festival.Ca: Aquest any, decidit a impressionar la Meritxell, una artesana encantadora i enginyosa que creava roses de forma artesanal, volia demostrar les seves habilitats culinàries.En: This year, determined to impress Meritxell, a charming and ingenious craftswoman who created handmade roses, he wanted to showcase his culinary skills.Ca: D'altra banda, en Pere, el seu veí competitiu, no perdia una ocasió per superar en Jordi.En: On the other hand, Pere, his competitive neighbor, never missed a chance to outdo Jordi.Ca: El concurs de paelles humans era el seu terreny privilegiat, i aquest any, no seria menys.En: The human paella contest was his favorite arena, and this year would be no different.Ca: Jordi, enmig de l'emoció i l'enrenou de la festa, es va equivocar amb els detalls de l'inscripció.En: Jordi, amid the excitement and hustle of the festival, messed up the registration details.Ca: Va acabar amb una llista d'ingredients inesperats: xocolata, núvols de sucre i altres elements que ningú mai associaria amb una paella.En: He ended up with a list of unexpected ingredients: chocolate, sugar clouds, and other elements no one would ever associate with a paella.Ca: Al festival, l'aire estava ple de l'aroma de safrà i verdures rostides.En: At the festival, the air was filled with the aroma of saffron and roasted vegetables.Ca: Els visitants passejaven entre les parades de colors, i el so de la música es barrejava amb les rialles dels nens.En: Visitors strolled between colorful stalls, and the sound of music mingled with children's laughter.Ca: Quan va arribar l'hora del concurs, en Pere es va adonar de l'error d'en Jordi i va riure sorneguer.En: When it was time for the contest, Pere realized Jordi's mistake and snickered slyly.Ca: Tot i així, en Jordi no es va rendir.En: Nonetheless, Jordi didn't give up.Ca: Va començar a improvisar.En: He began to improvise.Ca: Amb una actitud decidida, va fer una "paella de postres".En: With a determined attitude, he made a "dessert paella."Ca: Va coure els arròs com calia i hi va afegir els ingredients desordenats amb graciosa habilitat.En: He cooked the rice perfectly and added the mixed-up ingredients with graceful skill.Ca: Els jutges es van apropar.En: The judges approached.Ca: L'atmosfera estava tensa però divertida.En: The atmosphere was tense but fun.Ca: En Pere va presentar una paella tradicional perfecte, amb el seu característic aire de superioritat.En: Pere presented a perfect traditional paella, with his characteristic air of superiority.Ca: Quan va arribar el torn d'en Jordi, va aixecar la tapa de la seva cassola amb un somriure intrigat.En: When it was Jordi's turn, he lifted the lid of his pot with an intrigued smile.Ca: Els jutges van riure, i la Meritxell, des de l'altre costat de la plaça, va mirar en Jordi amb una barreja d'entreteniment i admiració.En: The judges laughed, and Meritxell, from the other side of the square, looked at Jordi with a mixture of amusement and admiration.Ca: Els seus ulls brillaven amb complicitat.En: Her eyes shone with complicity.Ca: Finalment, el premi va ser per en Pere, però en Jordi havia guanyat una altra cosa.En: Finally, the prize went to Pere, but Jordi had won something else.Ca: Meritxell es va apropar amb una rosa feta a mà.En: Meritxell approached with a handmade rose.Ca: "Per tu, Jordi.En: "For you, Jordi.Ca: Per la teva creativitat i valentia.En: For your creativity and bravery."Ca: "En Jordi va somriure, agafant la flor.En: Jordi smiled, taking the flower.Ca: De sobte, se sentia lliure de voler aparentar perfecció.En: Suddenly, he felt free from wanting to seem perfect.Ca: Havia après que ser ell mateix, amb totes les seves rareses, podia ser més atractiu que intentar impressionar.En: He had learned that being himself, with all his quirks, could be more appealing than trying to impress.Ca: I així, enmig del festival, va entendre que l'amistat i la sinceritat valien més que qualsevol títol.En: And so, amid the festival, he understood that friendship and sincerity were worth more than any title.Ca: I la festa continuà, plena de vida i color.En: And the celebration continued, full of life and color. Vocabulary Words:the outskirts: l'extraradithe neighbor: el veíwell-intentioned: ben intencionatabsent-minded: despistatcharming: encantadoraingenious: enginyosacraftswoman: l'artesanaculinary skills: habilitats culinàriescompetitive: competitiuarena: el terrenyhustle: l'enrenousaffron: el safràroasted: rostidesstalls: les paradessnickered: va riure sorneguerimprovised: improvisarjudges: els jutgestense: tensaperfect: perfectesuperiority: superioritatlid: la tapaamusement: entretenimentadmiration: l'admiraciócomplicity: la complicitatbravery: la valentiaflower: la florquirks: raresesfriendship: l'amistatsincerity: la sinceritat

Daf Yomi Menachos 108Episode 2307Babble on Talmud with Sruli RappsJoin the chat: https://chat.whatsapp.com/LMbsU3a5f4Y3b61DxFRsqfMERCH: https://www.etsy.com/shop/BabbleOnTalmudSefaria: https://www.sefaria.org.il/Menachot.108a?lang=heEmail: sruli@babbleontalmud.comInstagram: https://www.instagram.com/babble_on_talmudFacebook: https://www.facebook.com/p/Babble-on-Talmud-100080258961218/Thumbnail image:Photo by Pramod Kumar Sharma on Unsplash#dafyomi #talmud00:00 Intro  02:49 The six shofars on the Temple Mount41:23 Options when a nedavah becomes blemished01:00:56 Designating an animal from a group of animals01:10:55 Conclusion

WHERE TO FIND MIKEInstagram: @mikedoehlaWORK WITH ME✅ Want a clear plan and someone to keep you on track?

Food is more than what's on the plate—it shapes how our families think about gratitude, choice, and contentment. In this episode, the team talks picky eating, dessert debates, and how different approaches to food play out at home. Through Scripture and real-life stories, they explore how abundance can dull gratitude, why variety matters, and how everyday meals (and occasional feasts) can point our kids toward a healthier, more meaningful relationship with food.Takeaways Gratitude—not restriction—should shape how we approach foodVariety helps build flexibility and contentment over timeFeasting is good, but it's meaningful because it's not constantKids (and adults) often struggle with food because of expectations, not needSmall moments—like praying before meals—can reframe everythingChapters00:00 Food overwhelm & snack culture03:16 Snack habits & personalities07:26 Family food rhythms & dessert debates13:18 Different approaches to food with kids18:40 Picky eating, temperament & habits22:03 What the Bible says about food & trust28:49 Abundance, gratitude & contentment34:26 Celebration, feasting & everyday meals41:52 Perspective, humility & provision46:40 Teaching rhythms: choice, fasting & feasting50:28 Practicing gratitude at the table

Welcome to the ultimate podcast for "midnight misfits" who lie awake pondering the universe's biggest mysteries. Join host Walter Sterling as he dives into the deep end of UFO coverups, the suspicious disappearances of top aerospace scientists, and shadowy government conspiracies with insider guests like Congressman Tim Burchett and investigative journalists. From tracking the secret survival maneuvers of Iran's leaderless regime to hilariously bizarre "Florida Man" stories involving alligator attacks, red light camera drama, and trailer park architectural committees fighting over a painting of the Virgin Mary, this show covers the classified, the geopolitical, and the downright weird. Tune in to explore the strange, anxiety-inducing thoughts that keep you up at night—right before you decide whether or not to eat that midnight dessert! Learn more about your ad choices. Visit megaphone.fm/adchoices

Meet Tamara Keefe, founder of Clementine's Ice Cream, as she breaks down what separates truly great ice cream from the rest — think small-batch production, all-natural ingredients, and a butterfat percentage that actually changes how flavor lingers. Tamara shares why Bentonville's walkable dining scene and the Walmart Home Office campus made the perfect home for her Midwest-born brand, and what she wants every guest to feel when they walk out the door. Spoiler: it's a 15-minute vacation in a scoop. A New American Town is here to help you plan your trip to Bentonville, Arkansas. From guides, events, and restaurant highlights. Find all this and more at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn.  You can listen to this podcast on Apple Podcasts, Overcast, Spotify, CastBox, Podcast Casts, Google Podcasts, iHeartRadio, and Podcast Addict.  

Josh Fowler joins us as our Producer today, and we start the show by acknowledging the heartbreaking news that Sabrina, from the News Junky, was let go and how hard it is for those who loved working with her. After JCS News, we welcome Chef Fred Vlachos and Adrienne Lee from Rosen Centre's Everglades Restaurant to talk about their Vine & Dine event. Next up is Colbert Court with Attorney Glenn Klausman, followed by Nikki Glaser's unusual position on dating. Then we talk about whether you sit in your car for a few minutes before or after work, and what a new study says about that practice. Trvia is next, followed by Rauce Thoughts. After that, we talk about Attorney John Morgan announcing that he wants to start a new third political party and is offering a prize to whomever can come up with a name and logo. We wrap up the show with You Heard It Here First and our Thank List before hitting the door.

Josh Fowler joins us as our Producer today, and we start the show by acknowledging the heartbreaking news that Sabrina, from the News Junky, was let go and how hard it is for those who loved working with her. After JCS News, we welcome Chef Fred Vlachos and Adrienne Lee from Rosen Centre's Everglades Restaurant to talk about their Vine & Dine event. Next up is Colbert Court with Attorney Glenn Klausman, followed by Nikki Glaser's unusual position on dating. Then we talk about whether you sit in your car for a few minutes before or after work, and what a new study says about that practice. Trvia is next, followed by Rauce Thoughts. After that, we talk about Attorney John Morgan announcing that he wants to start a new third political party and is offering a prize to whomever can come up with a name and logo. We wrap up the show with You Heard It Here First and our Thank List before hitting the door. See omnystudio.com/listener for privacy information.

Angela makes claggy crab pasta a thing of the past!  Gemma Arterton is a BAFTA and Olivier-nominated British actor and producer, and star of upcoming ITV drama, Secret Service. Gemma, who lives in West Sussex with her husband - the actor Rory Keenan - plays a MI6 officer, heading up the Russia desk in a thriller full of buried secrets. But before we get to chatting about the role, Angela is tasked with solving Gemma's own cooking quandary: avoiding claggy crab linguine.  First up is a glass of Le Arenarie Vermentino di Gallura (available at waitrosecellar.com) to accompany Angela's homemade soda bread. The wine's minerality is also the perfect partner for the main course of crab, caramelised fennel & red chilli linguine,with a pangrattato for extra crunch. Dessert is a serving of the best lemon posset, a recipe by Martha Collison, a choice inspired by Gemma's own skills as a baker and, in particular, her lemon meringue pie.  This is a three-course treat of a meal for Gemma, who is back on our TV screens for the first time since the critically acclaimed Funny Woman. We hear all about the qualities of a good spy, and why Nick and Angela probably won't be getting a call from MI6 just yet. Gemma reveals how she gets the best out of her performances on stage and delivers our classiest answer for some time in the Fast Food Quiz.  Secret Service starts on 27 April on ITV1 and ITVX. You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the best lemon posset, was created for Waitrose by Martha Collison.  A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on Wedding Secrets Unveiled! we've got a delicious treat: Maria Vingi-Bedrosian of Only The Finest Italian Cookies & Espresso joins us to show how the classic cookie table — a tradition that began during the Great Depression — has come roaring back (and beyond Italian families). A dessert spread lets you offer a little something for every taste, and the best part? Guests can take home the leftovers as an extra favor. Tune in to Sara and Maria's chat for everything you need to know about these alternative dessert options — plus a few laughs along the way! Please rate, review and subscribe to this podcast wherever you're listening so you never miss an episode. Even better share it with a friend! It's a great way to show your support and let us know what you think. Thank you for listening. To get the full show notes head to https://sarazarrella.com/wedding-planning-podcast-giving-your-dessert-table-a-nonnas-touch/ For more information check out our website at www.sarazarrella.com/podcast Check us out on YouTube! Make sure to like and subscribe! https://www.youtube.com/@SaraZarrella/podcasts Join our Monthly Newsletter for tips, tricks and Freebies! https://sarazarrella.com/newsletter Would love to be friends on the gram at https://www.instagram.com/sarazarrellaphotography/

If you sent us a case about Pokémon Go in 2016, stay in line! You know the saying, "Justice delayed is justice denied." We attempt to clear the docket of some of our oldest, unanswered disputes. Should you go to a second restaurant for a separate dessert? Is it okay to want to be buried in a Fiat? Is teaching your children a secret family language fun or annoying? And, of course: should your girlfriend be ordered to come out and play Pokémon Go? If you spot yourself in these queries, PLEASE let us know how they played out, and come with us back…to the future! Have a dispute that you can't settle? No dispute is too small for the honorable Judge John Hodgman and Bailiff Jesse Thorn! Submit your cases directly to the court at: maximumfun.org/jjho Follow Judge John Hodgman on: YouTube: @judgejohnhodgmanpod Instagram: @judgejohnhodgman TikTok: @judgejohnhodgmanpod Bluesky: @judgejohnhodgman Reddit: r/maximumfun Please consider donating to Al Otro Lado. Al Otro Lado provides legal assistance and humanitarian aid to refugees, deportees, and other migrants trapped at the US-MX border. Donate at alotrolado.org/letsdosomething.   Judge John Hodgman is member-supported! Become a member to unlock special bonus episodes, discounts on our merch, and more by joining us at: maximumfun.org/join!