Podcasts about Dessert

Feliz Friday, mi gente!

Welcome to another episode of GLoP, America's only podcast where three grown men debate television, theology, demon scratch marks, and the cultural meaning of Mr. Ed — all while Rob Long eats shrimp noodles into a muted microphone.  On this outing, demonology, alien hive minds, and whether Pluribus is actually a right-wing parable about American exceptionalism disguised as a friendly invasion of body-snatching Marxist Care Bears. Also, the deeply important question of why Hollywood produced a series of Talking Mule movies, and what that has to do with Clint Eastwood, and why turkey Peking Duck is the greatest Thanksgiving delicacy.

Welcome to another episode of GLoP, America's only podcast where three grown men debate television, theology, demon scratch marks, and the cultural meaning of Mr. Ed — all while Rob Long eats shrimp noodles into a muted microphone.  On this outing, demonology, alien hive minds, and whether Pluribus is actually a right-wing parable about American exceptionalism disguised as […]

Plus so much to tell you about my weekend in St. Louis, my review of The Running Man, your emails, The Tribune with Rhonda, and the Holi-Days like National Blow Bagpipes Day!As a bonus for Premium Subscribers, I’ve got the story about an unlikely place in St. Louis where I heard this week’s post-show song! Thank you to Aaron Brungardt for engineering, mixing, and production expertise, Geoffrey Tice for artwork, Bobby TBD for theme music, and All Things Comedy for their support, production, and distribution. Email the show at themidnightmailbag@gmail.com!

It's the quarter finals and it's time to finally make....dessert??? As if that weren't what's been happening all season! The baker make cheesecake, steamed pudding and TRIFLE WITH NO WALLS! Tune in for out coverage of this week's episode of Great British Bake Off.

Bob Rich's frozen food business was so successful that he bought the first naming rights to an NFL Stadium in 1973. With the Buffalo Bills' home set to be demolished after this season, his son, Bob Jr. looks back on the cold realities of running a $5.8 billion family business. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

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

In dieser Folge dreht sich alles um den Apfel – die wohl bekannteste Frucht der Welt und ein echtes Stück Südtiroler Identität. Ich bin zu Gast in Südtirol, wo die Landschaft geprägt ist von endlosen Apfelgärten, klarer Bergluft und Menschen, die mit Leidenschaft und Respekt für die Natur arbeiten. Der Apfel steht hier nicht nur für Genuss, sondern auch für Tradition, Nachhaltigkeit und ein Stück Heimatgefühl. Zum Auftakt treffe ich Apfelbäuerin und Apfel-Sommelière Anja Ladurner, die mich mitten in ihre Apfelgärten führt. Sie erzählt von den Herausforderungen und Chancen des modernen Apfelanbaus, vom Einfluss des Klimas und davon, wie eng Geschmack und Herkunft miteinander verbunden sind. Für Südtirol ist der Apfel weit mehr als ein Produkt – er ist Lebensgrundlage und Kulturgut zugleich. Bei einer Verkostung zeigt Anja, wie unterschiedlich Äpfel schmecken können, und wie spannend es ist, sie mit anderen Lebensmitteln zu kombinieren. Besonders überraschend: das Pairing von Apfel mit kräftigem Bergkäse oder dunkler Schokolade – eine Kombination, die begeistert und neue Geschmackswelten eröffnet. Danach geht's weiter ins Hotel und Gourmet-Restaurant Kirchsteiger, wo Christian Pircher in seiner Küche zeigt, was mit dem Apfel alles möglich ist. Gemeinsam bereiten wir ein Menü zu, das von herzhaft bis süß reicht – vom feinen Fleischgang mit Apfelnoten bis hin zu einem Dessert, das die Frucht in den Mittelpunkt stellt. Christian erklärt, warum die Balance zwischen Süße, Säure und Textur entscheidend ist und wie man den Apfel kreativ einsetzt, ohne seinen Charakter zu verlieren. Zum Abschluss besuche ich Jutta Tappeiner-Ebner vom Kräutererbe Bacherhof. Sie kennt den Apfel aus einer ganz anderen Perspektive – als Heilpflanze. Jutta erzählt, warum der Apfel super gesund ist, wie er Körper und Geist unterstützt und sogar das Immunsystem stärken kann. Vom Apfeltee bis zum Apfelessig: Diese Frucht ist ein Alleskönner – lecker, wohltuend und natürlich. Diese Folge ist eine Liebeserklärung an den Apfel und an Südtirol – an die Menschen, die ihn anbauen, veredeln und leben. Ein Stück Natur, das man schmecken kann. Und ich weiß jetzt schon: Ich komme bald wieder – zum Schmecken, Staunen und Genießen. Links zu dieser Episode: Südtiroler Apfel Webseite: https://www.suedtirolerapfel.com/de/aepfel-aus-suedtirol.html Südtiroler Apfel bei Instagram: https://www.instagram.com/wir_lieben_aepfel/?hl=it Südtiroler Apfel bei Facebook: https://www.facebook.com/wirliebenaepfel?locale=de_DE Foodtalker Webseite: https://www.foodtalker.de/ Werbung - Diese Episode wird unterstützt und präsentiert von: Südtiroler Apfel g.g.A.: Herkunft, Qualität und echter Geschmack aus Südtirol. Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de

Baconbakery bekommt der Chris einfach nicht raus Bitte bewertet uns in den Portalen wo ihr uns hört! Christian fährt über Silvester nach Marina Lipno - Tipps? Martin ins Allgäu - Martin braucht keine Tipps ;)  Christian trinkt wieder viel Kaffee Martin hat ein Tee-Ritual SupperClub No. 10 Die Plancha Grils von Campinggaz! Werbung  Plancha Onyx 2 - Werbung https://www.campingaz.de/products/plancha-onyx-2 Plancha Sigma Cook 2 - Werbung  https://www.campingaz.de/products/plancha-sigma-2-cook 5 Gänge Menü für 40 Gäste Mit Weinen vom Weingut Peter Kriechel https://www.weingut-kriechel.de/ Herausforderung 4 Gänge heiße Teller FINGERFOOD Rinder-Teriyaki-Tatar auf Algen-Chip mit Schwarzer-Knoblauch-Mayo & Kimchi-Sesam & Selbstgebeizter Saibling mit Wasabi-Mayo LEAK TO TAIL - Lauch von der Wurzel bis zu Spitze Sous-Vide Lauch, Vichyssoise, blanchiertes Lauchgrün, frittierte Lauchwurzeln, Lauchöl & Haselnuss-Panko-Crunch Lauch - Sousvide war King, Einkochkessel war nicht gut Vichyssoise mit Vadouvan der Gamechanger - fermentiertes Gewürz  - Zwiebeln, Kreuzkümmel, Bockshornkleesaat, Linsen, Senfsaat, Knoblauch, Kurkuma, Curryblätter BOUILLABAISSE  Französische Fischsuppe mit Seeteufel, Scampi & Miesmuschel mit Rouille MaiThink X Folge Kochen https://www.youtube.com/watch?v=WRUfgZZIFZA Viele Fische gleichzeitig grillen Erste Tests der Suppe schwierig. Zuviel Pernot, Säure wichtig, Muschelsud Gamechanger WHERE IS THE BACON? Spaghetti Carbonara mit Jakobsmuscheln, rohem Eigelb, Bacon-Espuma & Parmesan Lasgane Platte wurde zu schnell kalt Baconschaum mit Panchetta - Mega! Eigelb wie schnell bekommt man das geplattet SADDLE TO TAIL Gegrilltes dryaged Ribeye-Steak aus der Eifel mit Farofa , Ochsenschwanz-Ragout, Rahmpolenta & gegrillter Romana-Salat mit Vinaigrette Wein dazu: 2017 Neuenahrer Sonnenberg Spätburgunder aus der 6 Liter Methusalem Flasche Ochsenschwanz nicht jedermanns Sache, aber Sauce Hammer Farofa war der Killer! Salat gegegrillt mit Vinaigrette war toll Wein dazu war unglaublich Steaks natürlich überragend HERE IS THE BACON! Warmer, weicher Schokoladenkuchen mit Orangenkompott, Creme Fraich & Crunchy-Bacon Der Bacon im Dessert war der Killer! Was hat Martin kulinarisch erlebt? Ghorban Delikatessen https://www.ghorban-catering.de/ Chiabatini - Salat, Pistazien-Pesto, Büffelmozzarella, Mortadella, ItIt Restaurant https://itit-restaurant.de/ Matcha-Strawberry Ice Tea Matcha-Panacotta Ki Bilder in der Gastro Werbung??? Gänseessen Teller Bild von einem Gastronomen Chris war im berücktigten Lommerzheim in Köln Deutz Geniale Kotelettes und tolles Bier Martins Videos auf YouTube schauen und liken https://www.youtube.com/@ordio/videos

Entre l'art et la pâtisserie, il n'y a qu'un pas. Passionné de dessins et de travaux manuels en tous genre, Boris Alliès a finalement trouvé sa voie dans la pâtisserie. Et pour être plus précise encore, dans les glaces. Aujourd'hui Chef pâtissier à Cheval Blanc Saint-Tropez, il fait de la glace bien plus qu'un accompagnement, c'est (presque) toujours le point de départ de ses créations.Mais il n'a pas pour autant délaissé totalement le dessin, et graffe dès qu'il en trouve le temps. Et ce qu'il aime par dessus tout sur ces tableaux, ce sont les textures, les jeux de couleurs et se laisser aller à la créativité. Presque comme dans un dessert finalement, non ?Au menu de cet épisode :

durée : 00:07:20 - Comment faire la mousse au chocolat - Une mousse au chocolat simple, gourmande et impossible à rater : c'est la recette expliquée par Philippe Laruelle dans l'émission « Qu'est-ce qu'on mange ce soir ? ». Une version basée sur une crème pâtissière, stable, légère et qui se garde plusieurs jours. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Prolific, five-time James Beard Award-winning cookbook author Dorie Greenspan is the queen of sweets, and she just released her 15th cookbook, Dorie’s Anytime Cakes. Famous for her beloved World Peace Cookies and many baking books, including one she wrote with Julia Child, it's not surprising that Dorie wants to start and end her last meal with dessert. What's wrong with eating dessert first, anyway? Rachel chats with Ayurvedic counselor Jodi Boone about the life-bettering benefits of starting your meal with sweets. And when Dorie told Rachel she ate the same exact lunch every single day for years, the first person we thought of was Donald Gorske. Gorske has eaten almost nothing but McDonald's Big Macs since 1972, putting his current Big Mac count at over 35,000. Rachel called the Fond du Lac, Wisconsin native on his flip phone to learn why the man eats two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun ... Every. Single. Day. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Raise your hand if you're not a baker.    Good news: this no bake cookie butter pie is your new superpower!

Fluent Fiction - Swedish: Cinnamon Twist: A Unique Journey to Christmas Dessert Victory Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sv/episode/2025-11-11-08-38-20-sv Story Transcript:Sv: Över dimman i den gamla sumpmarken kantad av kala träd, lyser Stockholm upp med sina juldekorationer.En: Above the mist in the old marshland bordered by bare trees, Stockholm shines with its Christmas decorations.Sv: Hösten hade kommit till sin rätt och Östermalm Saluhall var ett hav av färgglada bås fyllda med de mest lockande varor.En: Autumn had come into its own, and Östermalm Saluhall was a sea of colorful stalls filled with the most enticing goods.Sv: Johan, en ivrig amatörkock, trängde sig genom de fulla gångarna med Astrid, hans bästa vän, tätt vid hans sida.En: Johan, an eager amateur chef, squeezed through the crowded aisles with Astrid, his best friend, closely by his side.Sv: "Vi måste hitta det perfekta köttet," mumlade Johan med blicken fäst vid en köttdisk i närheten.En: "We must find the perfect meat," muttered Johan with his eyes fixed on a nearby meat counter.Sv: Astrid skrattade.En: Astrid laughed.Sv: "Perfekta köttet, säger du?En: "Perfect meat, you say?Sv: Varför inte bara blanda allt och se vad som händer?"En: Why not just mix everything and see what happens?"Sv: Johan skakade på huvudet.En: Johan shook his head.Sv: "Det handlar om att vinna tävlingen.En: "It's about winning the competition.Sv: Den ultimata julköttbullen kräver det bästa."En: The ultimate Christmas meatball requires the best."Sv: "Du vet att tävlingen handlar om smak, inte galenskap?"En: "You know the competition is about taste, not madness?"Sv: retades Astrid medan hon fingrade på några kryddor.En: teased Astrid while she fingered some spices.Sv: Östermalm Saluhall var full av liv.En: Östermalm Saluhall was full of life.Sv: Färska vinteräpplen vältrade över sina lådor, och luften bar en doft av kryddnejlika och kanel.En: Fresh winter apples tumbled over their crates, and the air was filled with a scent of cloves and cinnamon.Sv: Det var just dessa dofter som gav Johan en idé.En: It was precisely these fragrances that gave Johan an idea.Sv: "Kanel i köttbullar?En: "Cinnamon in meatballs?Sv: Det låter ändå inte vettigt," protesterade Johan invändande.En: That doesn't sound sensible," protested Johan hesitantly.Sv: Astrid log ironiskt.En: Astrid smiled ironically.Sv: "Men vem vet, kanske är det precis den galenskapen som behövs."En: "But who knows, maybe it's exactly the madness that's needed."Sv: Johan stirrade fascinerat på kryddhyllan.En: Johan stared fascinated at the spice shelf.Sv: Kanel i köttbullar?En: Cinnamon in meatballs?Sv: Det var något han aldrig hade övervägt tidigare.En: It was something he had never considered before.Sv: De fortsatte sin jakt efter kött – lyxigt kalvkött från slaktaren.En: They continued their quest for meat – luxurious veal from the butcher.Sv: Men idéen om kanelen dröjde kvar hos Johan.En: But the idea of the cinnamon lingered with Johan.Sv: Till sist, omgiven av julkransar och med händerna fulla av inköp, hade de allt de behövde.En: Finally, surrounded by Christmas wreaths and with their hands full of purchases, they had everything they needed.Sv: Eller hade de?En: Or did they?Sv: Johans tvekan störde honom.En: Johan's hesitation bothered him.Sv: Skulle han lita på Astrids galna förslag?En: Should he trust Astrid's crazy suggestion?Sv: När de väl kom hem började Johan laga sina köttbullar.En: Once they got home, Johan began making his meatballs.Sv: Varje ingrediens noggrant mätt.En: Every ingredient carefully measured.Sv: Astrid bläddrade i hans kokbok, mest för att reta honom.En: Astrid flipped through his cookbook, mostly to tease him.Sv: "Var är kryddan som stör alla?"En: "Where is the spice that everyone dislikes?"Sv: skämtade hon.En: she joked.Sv: Det var här Johan drog ett djupt andetag och gjorde sitt beslut.En: It was here that Johan took a deep breath and made his decision.Sv: En nypa kanel.En: A pinch of cinnamon.Sv: Bara det, som Astrid föreslog.En: Just that, as Astrid suggested.Sv: Resultatet?En: The result?Sv: Överraskande.En: Surprising.Sv: Doften som spred sig i rummet var både bekant och ny; något som kombinerade det traditionella med det oväntade.En: The scent that filled the room was both familiar and new; something that combined the traditional with the unexpected.Sv: På tävlingsdagen var Johan nervös.En: On the competition day, Johan was nervous.Sv: Bordet var dukat med köttbullarna prydligt uppradade.En: The table was set with the meatballs neatly arranged.Sv: Domarna tog emot maträtterna.En: The judges received the dishes.Sv: Johans hjärta slog fort.En: Johan's heart beat fast.Sv: Astrid försökte lugna honom medan domarna luktade och smakade.En: Astrid tried to calm him as the judges sniffed and tasted.Sv: Ögonblicket var spännande.En: The moment was thrilling.Sv: När resultaten kom, kunde Johan knappt tro det.En: When the results came, Johan could hardly believe it.Sv: Han hade vunnit!En: He had won!Sv: Domarna prisade köttbullarnas unika smak.En: The judges praised the meatballs' unique taste.Sv: "Traditionella, men med en oväntad twist," sa de.En: "Traditional, but with an unexpected twist," they said.Sv: När Johan och Astrid gjorde sin väg ut ur byggnaden med medalj i hand, kollade Johan på sin bästa vän.En: As Johan and Astrid made their way out of the building with a medal in hand, Johan looked at his best friend.Sv: "Jag kunde aldrig gjort det utan din galenskap."En: "I could never have done it without your madness."Sv: Astrid skrattade.En: Astrid laughed.Sv: "Kanske är galenskap precis det du behövde."En: "Maybe madness is exactly what you needed."Sv: Och från den dagen insåg Johan att ibland, kan humor och spontanitet leda till framgång.En: And from that day on, Johan realized that sometimes, humor and spontaneity can lead to success.Sv: Christmas på Östermalm blev något att minnas.En: Christmas at Östermalm became something to remember. Vocabulary Words:mist: dimmanmarshland: sumpmarkenbordered: kantadenticing: lockandeamateur: amatöraisles: gångarnacounter: köttdiskultimate: ultimatawreaths: julkransarspontaneity: spontanitethesitation: tvekanlingered: dröjdecrate: lådorcloves: kryddnejlikasensible: vettigtfascinated: fascineratluxurious: lyxigtbutcher: slaktareninspiration: idéunexpected: oväntadefragrance: doftenmedal: medaljsuccess: framgångcompetition: tävlingenmeasured: mättsneer: ironiskttantalizing: retaspristine: prydligtsniffed: luktadeteased: retade

How I spent my November vacation. Transcript

Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Audrey Largouët part sur le terrain et se faufile dans les cuisines des chefs !Aujourd'hui, on prend la direction de La Défense, au sommet de la tour Alto, pour découvrir les coulisses d'Exalt, le concept du groupe Compass qui réinvente la restauration collective. Ici, Alicia Vinial, cheffe exécutive passionnée, dirige ses brigades d'une main de maître pour servir chaque jour plusieurs centaines de couverts — avec exigence et créativité. Produits de saison, circuits courts, plats végétariens gourmands, et même un bar à focaccia pour dynamiser les vendredis : rien n'est laissé au hasard. Entre innovation, engagement et goût du beau geste, cet épisode nous plonge dans l'envers d'une cantine pas comme les autres.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.

It's Dessert Week in the tent, and The Soggy Bottom Girls are serving up some seriously sweet (and slightly scandalous) opinions. Lisa and Allison dive into the mystery of the Basque bake — and after a few “why would you?” moments, they unanimously bin Tom's black-as-night creation. A steamy bain-marie debate bubbles up next, with both hosts declaring it more trouble than it's worth.When the gluten-free pudding technical rolls around, Allison's war on oranges continues, while Lisa questions the timing (and the taste appeal) of a gluten-free dessert challenge. Finally, the girls tackle the towering trifle showstopper, sparking memories of 90's wedding gifts and questionable jelly layers. Tune in for laughs, light roasting, and the crowning of another Star Baker — because this week, it's all about keeping your custard in line and your trifle standing tall.Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Former supermodel Tyra Banks is selling Hot Ice Cream, the new groundrbeaking dessert. Over 350,000 students have missed school in Japan, a new record. German nurse gets life in prison after killing 10 patients to reduce his workload. // Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform

Live Recorded Set from VirtualDJ Radio Hypnotica

durée : 00:24:42 - Le Mag de la vie quotidienne - par : Ali Rebeihi - Alors que le surpoids et le diabète de type 2 progressent régulièrement, dans un contexte de sédentarité accru, trouvons des astuces et des conseils pour réduire le sucre de l'alimentation des petits. Alors faut-il dire adieu aux sodas, gâteaux et autres sucreries ? Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

durée : 00:03:27 - Les P'tits Bateaux - par : Camille Crosnier - Lilédenne, 10 ans et demi, se demande quand est-ce que le mot "dessert" fit-il finalement son entrée historique dans l'ordre traditionnel du repas ? Écoutez la réponse de Loïc Bienassis pour ne pas rester sur votre faim ! Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

In this episode of Modern Body, Modern Life, I'm talking about something that held me back for years — and keeps so many women stuck: all-or-nothing thinking.If you've ever felt like you're either on or off, good or bad, perfect or failing when it comes to your eating, workouts, or health habits — this episode is for you. I share how I broke free from that exhausting cycle and how you can too.I'll walk you through why perfectionism and diet culture have trained us to believe that being “all in” is the only way to see results — and why that couldn't be further from the truth. You'll hear real examples from my own journey and from clients who've found peace and freedom by focusing on progress, not perfection.

Send us a textForget cutting carbs. Forget calorie counting. Forget giving up your favorite foods.In this powerful conversation, Max sits down with Sharon, a 68-year-old model and lifelong dieter, who finally broke the cycle of confusion, restriction, and yo-yo weight gain, without cutting out wine, dessert, or her social life.Sharon shares how, after decades of chasing diets, gym fads, and food guilt, she finally lost weight and kept it off by doing something radically different:✅ Walking daily (and loving it)✅ Eating three satisfying meals a day with zero snacking ✅ Learning to trust her body again instead of obsessing over what she “should” eat ✅ Letting go of guilt, and building habits that actually fit her lifeThis isn't just a story of weight loss. It's a story of reclaiming health, confidence, and freedom in your 60s, and proving it's never too late to change your habits and feel amazing.If you're overwhelmed by conflicting health advice, tired of chasing quick fixes, and wondering if it's too late to feel like yourself again… this episode is for you.Listen now and discover how Sharon lost 4 inches off her waist, dropped 6 pounds, and finally made healthy habits a way of life—without restriction, guilt, or missing out.Watch my The Cravings & Fat-Burning Masterclass:  https://www.neverdietagainmethod.uk/register-podcastFollow me on Instagram: https://www.instagram.com/max.lowery/Book a Food Freedom Breakthrough Call: https://www.neverdietagainmethod.uk/call-ig

Reposted from Baketastica!, which you can find at: ⁠⁠⁠⁠⁠https://podcastica.com/podcast/baketastica⁠⁠⁠⁠ — This week on Baketastica, Wendy, Jayme, and Jason whisk their way through two delightfully dramatic weeks in the Bake Off tent: Meringue Week and Dessert Week. The stakes are higher than ever as the bakers tackle airy creations, sticky textures, and the ever-dreaded time crunch.   Write or send a voice message to ⁠⁠bake@podcastica.com ⁠⁠— we'd love to hear from you! Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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

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!

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

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. 

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.

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/