Podcasts about Dessert

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?

La cuisine n'est pas qu'une histoire de fourneaux et de recettes… elle est aussi un personnage à part entière au cinéma. Dans ce premier épisode d'une série spéciale, je vous emmène explorer la place de la cuisine dans les films et dessins animés qui ont marqué notre enfance.De la ratatouille qui bouleverse un critique gastronomique à Alice qui grandit (et rapetisse) au fil de ses gâteaux magiques, en passant par la folie sucrée de Willy Wonka ou le légendaire cake d'amour de Peau d'Âne… la cuisine devient tour à tour art, rite initiatique, critique sociale et langage d'amour.Au menu de cet épisode :

Le prix, critère numéro 1 pour 87% des consommateurs.En pleine crise du pouvoir d'achat, vendre un dessert premium en grande distribution devrait être une mission impossible.C'est ce que je me suis dit en préparant cet épisode.Pourtant, c'est tout l'inverse qui se produit.Parce que les consommateurs, même sous contrainte, « ne cèderont pas sur le plaisir ».C'est même le premier driver de croissance du rayon alimentaire en GMS.Et ça, Gü l'a parfaitement compris.Le premium chez eux n'est pas qu'un prix élevé.C'est une véritable stratégie de valeur perçue, construite sur des détails obsessionnels, qui inspire bien au-delà du seul rayon dessert dans le retail et le commerce agroalimentaire.Le Visuel : Ils ont été les premiers à oser le packaging noir au rayon frais, pour casser les codes du commerce alimentaire et installer un sentiment d'exclusivité.Le Produit : Des ingrédients sourcés avec soin, comme le sel de Guérande dans leur caramel ou la vanille de Madagascar, pour ancrer le goût dans un récit de qualité crédible et différenciant dans la grande distribution.La Rareté : Des éditions limitées qui créent l'événement, comme leur cheesecake « Gold » pour les JO, devenu leur meilleure innovation en 5 ans, preuve qu'une approche retail bien pensée peut transformer l'expérience consommateur.J'aime cet épisode.Parce qu'on ne parle pas « que » de « moyens » ou « d'outils ».On parle de quelque chose qui devrait être essentiel dans le commerce alimentaire et dans le retail : la valeur perçue.Une discussion essentielle pour quiconque veut construire une marque forte en GMS, capable de résister aux crises et d'inspirer l'ensemble du secteur agroalimentaire.Épisode en collaboration avec Gü dessert.

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. 

C'est l'histoire de Matéo Cosnefroy, un ingénieur agronome qui découvre le cacao un peu par hasard au Pérou, via l'agroforesterie. Pour la première fois, il goûte une cabosse de cacao toute fraîche. Et c'est une révélation. Lui qui n'aimait pas spécialement le chocolat, il en découvre la vraie saveur. Alors quelques années plus tard, avec son ami Jimy, lui aussi ingénieur agronome et qui hérite de la plantation familiale au Pérou, ils décident de créer Racine Carrée.L'objectif : aller encore plus loin dans le bean to bar et travailler le cacao de la racine de l'arbre au carré de chocolat. Jimy se charge de la culture au Pérou, et Matéo de la transformation dans son atelier à Saint-Jeannet, dans l'arrière-pays niçois.Et pour les plus curieux·ses d'entre-vous, que vous soyiez chef·fe pâtissier·ère ou grand·e gourmand·e si vous le souhaitez, Racine Carré propose aussi des voyages découverte ou expert pour se rendre au coeur de l'Amazonie, dans les plantations. Ça se passe en mai 2026, au Pérou, dans la magnifique région de San Martin.

Let's grab some snacks with Al Mancini, the host of the Food and Loathing Podcast. He's here with a bite-sized serving of delicious foodie news, celebrity interviews and on-the-scene reporting; covering the most important restaurant [...] The post Neon Feast: Revelry at Wynn, Dim Sum at Rampart, and Dessert Before Dinner appeared first on Highway Radio.

De klengen Dessert, eng Minette oder einfach nëmmen d'Verb "lecken" – hannert deene Begrëffer verstoppt sech den Akt, dee scientifique och "Cunnilingus" gennant gëtt. Oralsex u Vulven an un Anusser gëtt am Engleschen och oft einfach "eating out" gennant: also eng Persoun "aus" iessen. Mee wat huet et amfong matt deene Sexualpraktiken u sech? Firwat hu mer amfomg dausend Begrëffer fir Oralsex um Penis mee net u Vulven an Anusser? Firwat fanne Leit et flott, fir aner Leit "z'iessen" oder "giess" ze ginn? A wéi kann een*t sech bei dene Sexualpraktiken uleeën? De Joël an d*e Robin ginn denen an anere Froen no a schwätzen iwwer hir Erfarungen mat Oralsex u Vulven an Anusser. D'Ella schwätzt an der Aktualitéitsrubrik iwwer déi geplangten Reform fir d'Recht op Ofdréiwung an d'Verfassung ze setzen.

Many of us love to have a piece of apple pie and ice cream.  In a moment I'll tell you where you can get a...

„Mein ultimativer Beauty-Tipp ist grüner Tee. Der ist gesundheitsfördernd, weil er viele Antioxidantien enthält. Und damit meine ich nicht diese Matcha-Kombinationen! Die sind kein Tee – sondern ein Dessert.“ – Gülcan Kamps gehört seit Jahrzehnten zu den bekanntesten Moderatorinnen Deutschlands, ist erfolgreiche Autorin und Podcasterin. Sie kennt den Glamour, lebt aber genauso den ganz normalen Familienalltag. -- In dieser Folge BUNTE VIP GLOSS spricht Podcast-Host Jennifer Knäble mit Gülcan über die Balance zwischen Promi-Leben und Mama-Routine. Ihr Erfolgsrezept? Humor – denn mit einem Lachen lassen sich selbst Wutanfälle im Supermarkt leichter ertragen. Und sie verrät: Mit einem simplen Trick bringt man Kinder sogar dazu, gesund zu essen. -- Außerdem erzählt Gülcan von ihrer spontanen Entscheidung, in Spanien den Bootsführerschein zu machen. „Die ersten Tage und Wochen haben sich angefühlt, als wäre es eine andere Sprache. Wie, ich soll das selber ausrechnen, in welche Richtung ich fahre?“ Spoiler: Sie hat bestanden – und ist nun bestens gerüstet für ihr Familienparadies auf der Insel und ihren anstehenden 43. Geburtstag, der wegen eines Kindergeburtstags nur den halben Tag dauert. -- Natürlich kommt auch Beauty nicht zu kurz: Welche Routinen helfen wirklich beim Gewichtsmanagement? Warum ist Schwarz die beste Farbe im Kleiderschrank? Wieso ist Gülcan beim Shoppen „ein echter Kerl“? Und weshalb sieht entweder nur sie oder das Kind gut aus – aber nie beide gleichzeitig? Ein ehrliches, persönliches und überraschend privates Gespräch – Gülcan Kamps bei BUNTE VIP GLOSS. Zuhören macht schön! -- Hier findet ihr alle Informationen zu unseren Podcast-Partnern: https://www.wonderlink.de/@buntevipgloss-partner -- Ein BUNTE Original Podcast.

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  

This show has been flagged as Clean by the host. Kevie and Dave (AKA The Love Bug) start a new series of shows with a focus upon beer. In this first episode the pair discuss about how they were introduced to beer and how it became more than a hobby/something to do at the weekend. They go on to discuss a relatively new style of beer in the Dessert/Pastry Stout. Dave looks at the Rocky Road Marshmallow Stout by Brewdog, whilst Kevie reviews Bertha Chocolate Cake Stout by Northern Monk. Connect with the guys on Untappd: Dave Kevie Provide feedback on this episode.

On Shabbat (and Yom Tob), fulfilling the daily requirement of reciting 100 Berachot is more difficult than on weekdays, due to the fact that the Amida prayer on Shabbat consists of only seven Berachot (as opposed to the weekday Amida, which contains 19 Berachot). As discussed in previous installments, the Poskim have proposed several different strategies for reaching the required total of 100 Berachot. Amidst this discussion, the Poskim addressed the question of whether one may intentionally delay dessert during the Shabbat meals until after Birkat Ha'mazon in order to facilitate an additional Beracha. If dessert is eaten before Birkat Ha'mazon, one does not recite a separate Beracha Aharona over the dessert, because it is covered by Birkat Ha'mazon which is recited over the entire meal. (One does recite a Beracha before eating dessert, as the dessert is separate from the main meal and is thus not covered by the Beracha of Ha'mosi recited over the bread.) Thus, by reciting Birkat Ha'mazon before dessert, one puts himself in a position where he would need an additional Beracha – the Beracha Aharona after dessert – which could help him reach the required total of 100 blessings. At first glance, this practice seems improper, as it falls under the category of "Beracha She'ena Sericha" – an unnecessary Beracha. Halacha does not allow intentionally arranging a situation that necessitates a Beracha that would otherwise not be needed. We might therefore assume that one should not recite Birkat Ha'mazon before dessert for the purpose of facilitating an additional Beracha. However, the Shela Ha'kadosh (Rav Yeshaya Ha'levi Horowitz, d. 1630) writes that the effort to reach 100 Berachot on Shabbat qualifies as a legitimate need, such that facilitating an extra Beracha is acceptable. Although normally Halacha would not allow intentionally arranging a situation that requires an additional Beracha, this is allowed if one's goal is to ensure to fulfill the obligation of 100 daily blessings. This view is taken by several other Poskim, as well, including the Elya Rabba (Rav Eliyahu Shapira, Prague, 1660-1712) and the Erech Ha'shulhan (Rav Yishak Tayeb, Tunisia, 1786-1830), and this is the ruling of Hacham Ovadia Yosef. Hacham Ovadia adds that one should preferably not bring the dessert to the table until after Birkat Ha'mazon in such a case, so he does not recite Birkat Ha'mazon with the dessert right in front of him at the table. Additionally, Hacham Ovadia emphasizes that this is allowed only on Shabbat and Yom Tob, due to the challenge of reaching a total of 100 Berachot on these days. On weekdays, when one naturally reaches 100 Berachot by reciting the required daily prayers and Berachot, one should not intentionally facilitate an additional Beracha. Summary: If one is concerned that he might not reach the obligatory total of 100 daily Berachot on Shabbat (when the Amida prayer consists of only seven Berachot), he is allowed to facilitate additional Berachot by reciting Birkat Ha'mazon before dessert at the Shabbat meals, such that he must recite a Beracha Aharona. If one does this, he should preferably ensure to recite Birkat Ha'mazon before the dessert is brought to the table. This may be done only on Shabbat and Yom Tob, but not on weekdays, when it is relatively easy to reach a total of 100 blessings.

In this Replay episode, we're revisiting some of our favorite Dessert and a Movie moments! Start in the Hogwarts kitchens with a classic Treacle Tart, then brace yourself for one of the most infamous desserts in sitcom history: Rachel Green's beef-filled trifle from Friends. Finally, journey to Middle-earth for a bite of Lembas Bread from The Lord of the Rings. It's a magical, hilarious, and slightly horrifying journey through pop culture's sweetest (and strangest) bakes!

Avant de vous dévoiler cet automne la prochaine saison de notre série Entrez ! Plat, Dessert, nous vous proposons de (re)découvrir les épisodes de la première saison.Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Jeanne-Marie Desnos part sur le terrain et se faufile dans les cuisines des chefs !Aux côtés de Claire Heitzler, on découvre dans cet épisode les dessous d'une pâtisserie gourmande, de terroirs et de saison, qui fait honneur aux producteurs. Du choix minutieux des matières premières au montage délicat des pâtisseries, rien n'échappe à sa vigilance pour réaliser des desserts d'une grande finesse.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé production. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Eric does a blind taste-test of treats Janet brought in... spoiler, they're all fantastic!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tonight, we are blind-tasting three Pinot Noir wines. All three wines are from the United States, but are priced very differently.Pinot Noir is a medium-bodied, high-acid, fruit-forward wine.Pinot Noir from Oregon is typically more in the Burgundian Style. California Pinot characteristically has a little greater ripeness and spice.Here are our three wines for tonight.Tonight, we are enjoying:2021 Firesteed Pinot Noir. This wine comes from Oregon and was purchased at Costco for $9.99, but I see it online for closer to $13. Reverse Wine Snob says it has aromas of black cherry, baking spice, touches of cranberry. The grapes are sourced from around the state of Oregon. Aging took place in a combination of small French oak barrels and larger stainless-steel tanks. Approximately 15% new French oak. The winemaker says it has red fruits, earthy notes, and toast. Silky tannins complement the long lingering finish of spice, vanilla, and French oak. 2022 Stoller Pinot Noir from the Willamette Valley, Oregon. This was purchased from Wall to Wall Wine for $23.99. 3.59 pH. No more than 15% in oak. This wine gets an 89 rating from the Wine Enthusiast. It says a dusty black cherry aroma dominates faint traces of earthy oregano and citrus. Invigorating acidity overshadows silky tannins. Blackberry and walnut flavors joined by a note of dark chocolate, green tea and lemon. 90 from Vinous.2022 Three Sticks Pinot Noir. I purchased this from the winery for $75. All of the wine goes through malolactic fermentation and is aged in 100% French oak (44% new) for 15 months. The wine has a pH of 3.4.We both gave all three wines a thumbs up. Denise gave the Three Sticks Pinot Noir a 5 rating, but still enjoyed the other two. I actually liked the Stoller the best, but gave a 4 rating to both the Stoller and the Three Sticks. It really depends on your preference in wine. The Three Sticks is much heavier oaked, spicy, and with darker fruit flavors. The Stoller is the complete opposite being very subdued and very balanced. Next week, we will be exploring more hybrid wines.

Avant de vous dévoiler cet automne la prochaine saison de notre série Entrez ! Plat, Dessert, nous vous proposons de (re)découvrir les épisodes de la première saison.Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Jeanne-Marie Desnos part sur le terrain et se faufile dans les cuisines des chefs !Comment prépare-t-on chaque jour des milliers de repas pour les tout-petits ? Ansamble, acteur engagé de la restauration collective en France, nous ouvre les portes d'un de ses ateliers culinaires à Saint-Herblain, en Loire Atlantique. Sa directrice, Anaïs Cognet, et son équipe, mettent leur expertise au service des crèches avec des menus équilibrés, un sourcing exigeant et des normes sanitaires strictes.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé production. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

The inaugural episode of Kickback Travel kicks off with No Brakes Nu' and special guest Heidi B as she takes us through her solo adventures across Athens, Santorini, Mykonos, Kusadasi, Istanbul, Milan, Florence, Pisa, Venice, Versailles, and Paris.From the party life of Mykonos to the postcard beauty of Santorini, Heidi paints the perfect picture of Greece. We explore the culture of Turkey—spice racks, castles, shisha flavors, and the art of bartering—and dive into the romance (and grit) of Paris, where a dinner cruise with the Eiffel Tower as your backdrop is the ultimate date. Along the way, we accidentally discover that “The Eiffel Tower” is also a wild sex position

Avant de vous dévoiler cet automne la prochaine saison de notre série Entrez ! Plat, Dessert, nous vous proposons de (re)découvrir les épisodes de la première saison.Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Jeanne-Marie Desnos part sur le terrain et se faufile dans les cuisines des chefs !Rendez-vous aujourd'hui au cœur de Paris dans le restaurant “Faubourg Daimant” où Alice Tuyet et son équipe s'affairent chaque jour à proposer une carte 100% végétarienne où le plaisir est au centre de l'assiette. Comment rendre hommage à la grande cuisine française avec des légumes de saison tout au long de l'année et en surprenant les papilles ? On le découvre dans le deuxième épisode de Entrez ! Plat, Dessert.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé production. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Avant de vous dévoiler cet automne la prochaine saison de notre série Entrez ! Plat, Dessert, nous vous proposons de (re)découvrir les épisodes de la première saison.Bienvenue dans Entrez ! Plat, Dessert. Dans cette série, notre journaliste Jeanne-Marie Desnos part sur le terrain et se faufile dans les cuisines des chefs !Dans ce 1er épisode, Guillaume Delsaux plus connu sur les réseaux en tant que "Guillaume le Cantinier" nous ouvre les portes de sa cantine en Nouvelle Aquitaine. Avec lui, on débunke les idées reçues sur la cuisine de cantine, on en apprend plus sur la lutte contre le gaspillage et on découvre enfin le secret pour faire manger des légumes aux ados.Cette série audio est réalisée en collaboration avec Eureden Foodservice et produite par Lacmé production. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Jon gives advice on leftovers, being left behind, dessert making it better, and a college decision

Huzzah! It's peach season in Ontario. That means luscious peach pies, cobblers or the simple pleasure of eating a ripe peach over the kitchen sink. I suggest a peach sundae at the Winona Peach Festival, August 22 to 24. I had a marvellous day recording a podcast at the event in 2014. You can tune into that episode here: https://www.marionkane.com/podcast/sleuth-ultimate-dessert-annual/ You can learn more about of events at this year's Winona Peach Festival here: https://winonapeach.com/ Have a supply of peaches and want to try making something other than pie or cobbler? Give my recipe for peach galette – it is scrumptious and borrows a trick from chef Jacques Pepin that keeps the bottom of the pastry from getting soggy: https://www.marionkane.com/recipes/recipe-peach-galette/ #peaches #peach #ontariopeaches #ontariofruit #recipe #peachgalette #peachsundae #peachpie #peachcobbler #peachdessert #winonapeachfestival #hamiltonontario #marionkane #foodsleuth

Weddings come with a lot of so-called “rules,” but here's the truth — you can skip any tradition that doesn't feel like you. In this episode, I'm walking you through 10 wedding rules I'd personally break without hesitation and giving you ideas for what to do instead.We're talking about:-Why you don't have to wait until the ceremony to see each other-Uneven wedding parties (and how to make it work)-Dessert ideas that aren't cake-The surprising history of the white wedding dress-Guest list drama — and how to avoid it-Skipping awkward traditions like bouquet tosses and garter removals-Why most wedding favors end up in the trashIf a tradition makes you cringe, stresses you out, or just doesn't feel right for your wedding — it's time to break it and make your own rules.

Romain Dufour is a baking instructor and consultant to industrial and artisan baking companies. Drawing on more than 20 years of experience in the industry,  Chef Dufour's company offers expert training, masterclasses and guidance to bakers, helping them refine their craft and elevate their operations. He is also a key member of the organizing committee for the Coupe du Monde de la Boulangerie, which will take place in Paris, January 20-21st, 2026.  The Americas Selection for the main competition will take place at the IBIE (International Baking Industry Exposition) in Las Vegas from September 14th through the 17th, 2025. The top two teams from this competition will go on to compete in Paris. For more info on Chef Dufour and the event, visit Chefromaindufour.com and bakingexpo.com. In this episode we discuss: Romain's new role as consultant to artisan and industrial bakeries Juggling consulting with teaching masterclasses and digital courses His role in the Coupe du Monde de la Boulangerie Americas Selection What's involved in the competition How teams are judged Who will be representing the US in the competition Romain's best tip for bakers The element that generates the most excitement at the Coupe And much more!

Jinwoo Chong is the author of the novels I Leave It Up to You and Flux, a New York Times Editor's Choice and a finalist for the PEN/Hemingway Award for Debut Novel. We really enjoyed I Leave It Up to You. It's a family story set in Fort Lee, New Jersey, and it features a Korean family working in a Japanese-Korean restaurant, with a family dynamic that feels quite realistic. Jinwoo talks about the research that went into writing so colorfully about restaurant culture as well as his own food memories from growing up in New Jersey. And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: David Lebovitz has revised Ready for Dessert, a visit to Pavé NYC, Coffee Project NY is roasting exceptional coffee. Also: One Love Community Fridge launched a CSA, Van Leeuwen is king of non-dairy, and Muteki Udon is serving one of our favorite salads.Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Selena Gomez said she would prefer to serve biscuits and gravy as her wedding dessert! Anna and Raven speak to Lisa Antonecchia, Owner, Lead Designer, and Planner of Creative Concepts by Lisa, LLC, about how wedding cakes and desserts have changed! You can find her at https://creativeconceptsbylisact.com/ ! Photo Credit:  Lisa Antonecchia

Unlock the chill:Banana Dulce #8 is an indica‑leaning hybrid from Dragonfly Wellness in Salt Lake City, bred by Skunkhouse Genetics from Gelato 25 × Modified Banana  .

Beyond Good & Evil: Part 2 - Colin Firth is the Dessert Square Roots - Episode 475 Quest Log: 24:55 Level Up: 01:44:45 On this blockbusting episode of Square Roots, Vanessa, Jim and Matthew interrupt their examination of the premise of Mamma Mia! to discuss the Ubisoft classic action adventure game, Beyond Good & Evil! Also: * Vanessa Isn't Sure How To Pronounce Portcullis, Sue Perkins Is Disappointed * We Need a New Wolf * Lovett versus Lovitz * Menu Navigation: The Challenge of the Game * The Most Handsome Man Deserves to Go First in the Train * Anyone Wearing Green Lipstick Is Not Allowed to be Called Hot * The IRIS Network Substack This Week: Finish repairing the Beluga! Next Week: Finish Beyond Good & Evil! Our Patreon: http://patreon.com/squarerootspodcast Thanks to Steven Morris for his awesome theme! You can find him at: https://bsky.app/profile/stevenmorrismusic.bsky.social and https://www.youtube.com/user/morrissteven Contact Square Roots! Twitter: @squarerootspod Facebook: https://www.facebook.com/groups/486022898258197/ Email: squarerootspodcast (at) gmail (dort) com

This episode will have you jiggling like a bowl full of sleepy jelly while suet and citrus keep the bakers guessing. It's Imperfection Time Somewhere. Start a 7 day FREE trial of Sleep With Me Plus- The ultimate way to listen to show, based on how YOU listen! Get your Sleep With Me SleepPhones. Use "sleepwithme" for $5 off!!Are you looking for Story Only versions or two more nights of Sleep With Me a week? Then check out Bedtime Stories from Sleep With MeLearn more about producer Russell aka Rusty Biscuit at russellsperberg.com and @BabyTeethLA on IG.Show Artwork by Emily TatGoing through a hard time? You can find support at the Crisis Textline and see more global helplines here.HELIX SLEEP - Take the 2-minute sleep quiz and they'll match you to a customized mattress that'll give you the best sleep of your life. Visit helixsleep.com/sleep and get a special deal exclusive for SWM listeners!ZOCDOC - With Zocdoc, you can search for local doctors who take your insurance, read verified patient reviews and book an appointment, in-person or video chat. Download the Zocdoc app to sign-up for FREE at zocdoc.com/sleep PROGRESSIVE - With the Name Your Price tool, you tell Progressive how much you want to pay for car insurance, and they'll show you coverage options that fit your budget. Get your quote today at progressive.comQUINCE - Quince sells luxurious, ethically-made clothes and bedding at an affordable price. Transition your bed for the season with soft, breathable bedding from Quince. Go to Quince.com/sleep to get free shipping and 365-day returns on your next order. ODOO - Odoo is an all-in-one management platform with a suite of user-friendly applications designed to simplify and connect every aspect of your company in one, easy-to-use software. Odoo is the affordable, all-in-one management software with a library of fully-integrated business applications that help you get MORE done in LESS time for a FRACTION of the price.To learn more, visit www.odoo.com/withme Learn about your ad choices: dovetail.prx.org/ad-choices

In this iconic Dallara F398 Episode 398 of Everyone Racers;Chris  tells us to visit the Dorito,  Chrissy is not going to bring pants, Tim is playing in a golf tournament at Augusta…Maine while Mental dreams of racing at Monaco…. Missouri…on a lawn mower around a gas station.  Really!What We're Working On:Chris sold a car, dealt with a new leak, and is prepping for an upcoming race. Mental got some quality time with his wife's Mercedes and stripped his Formula Vee chassis. Chrissy's deep in race prep mode, while Tim took a scenic break at Moosehead Lake before gearing up for his golf tournament.News & Notes:Tesla Cybertruck Drama: Turns out Tesla's structural adhesive is so strong, it literally held a Cybertruck in the air. Greg Poggioli at Jalopnik explains how a glue patch suspended a 6,600-lb truck from a crane. Genius? Terrifying? You decide.https://www.jalopnik.com/1924239/cybertruck-dangles-mid-air-tesla-glue/ Some New Yorkers are now paying people to sit in their parked cars during street sweeping hours to avoid tickets. Yes, it's a real thing — and a growing business. https://www.jalopnik.com/1921245/new-york-city-tiktoker-car-sitter-avoids-tickets/ Gas Can Relief: The EPA might roll back the hated “no-spill” gas can design regulations, possibly ending years of consumer frustration with modern ventless gas cans. https://www.fleetmaintenance.com/in-the-bay/fluids-and-chemicals/article/55305702/epa-makes-gas-cans-easier-to-use-againOur Racing Junk Find of the Week:A very competitive 1987 Mustang Coupe Champ/Lemons car is up for grabs in Tennessee. Turn-key, well-built, zero penalty points, and a long race history — could be your next race winner.https://www.racingjunk.com/24-hours-of-lemons-cars-and-equipment-for-sale/184735748/1987-mustang-coupe-champ-car-current-and-competetive.html?category_id=4520&np_offset=1Plus it's our Thompson 2025 Race Prep:Everything you need to know about the upcoming Lemons race at Thompson, including:- Full Race Weekend schedule- Track rules, paddock logistics, and fuel access tips- Saturday night potluck details (food drop at 6:30, feast at 7!) Sign up here:https://docs.google.com/spreadsheets/d/1BrQJpisB8hTj-K_qctN0ODdnMgKHEc90ok-Dmp9cWQc/edit?usp=sharing Of course our patented, detailed turn-by-turn track walkthrough with driving strategy for each cornerAccuMental Weather Forecast:Mixed weather Friday, sunny skies over the weekend — ideal racing conditions!So, whether you're wrenching on your car, gluing your truck back together, or just figuring out what corner to apex at Thompson, this episode has the mix of nerdy race tech, news weirdness, and team banter you tune in for. Don't forget to check the links in the show notes for the potluck sign-up and tech schedules.

Tis the season, got a great d-bag coming your way, I'm hungry!

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In today's episode of Reddit Podcast, a wild Karen completely loses it. You won't believe how this one ends! Sit back, relax, and enjoy this binge-worthy Reddit podcast, featuring Karen freakouts, entitled people stories, and pro revenge tales.

In this fun and relatable episode, Christina and Brittany dive into their personal routines and candid opinions on everything from daily habits and food preferences to sleep patterns and wellness trends. They unpack the power of authenticity on social media, share childhood food memories, and chat about how movement and mindful choices impact their day-to-day lives. Expect a mix of wellness insight, humor, and the kind of real talk that feels like a conversation with your best girlfriends.About Brittany and Christina:Meet Brittany and Christina, your dynamic podcast hosts who bring their unique blend of expertise, passion, and life experience to every conversation.Brittany, affectionately known as Britt, mom, mommy, bruh, and Queen, lives in Vancouver with her husband and their three fantastic kids (tweens and teens, hence the playful nicknames). Together for nearly two decades, Brittany and her husband share a love for travel and adventure. A self-proclaimed endurance sport junkie, Brittany thrives on pushing herself beyond her comfort zone to unlock her full potential. As a coach, she specializes in helping clients overcome overwhelm by aligning personal goals and values with actionable steps for success. Her greatest joys come from connecting with new people and witnessing their incredible achievements.Christina Lecuyer, a former professional golfer and TV host, is recognized as one of GlobeNewswire's Top Confidence Coaches. She works with clients worldwide, including entrepreneurs, Wall Street executives, stay-at-home moms, and small business owners. Through her signature "Decision, Faith & Action" framework, Christina has guided thousands of clients in creating their own versions of fulfillment and success, often leading to thriving six- and seven-figure businesses. Her 1-on-1 coaching model focuses on mindset and strategy to build self-trust, confidence, and long-term results.Together, Brittany and Christina bring their authentic, energetic, and empowering perspectives to help listeners navigate life, achieve their goals, and embrace their fullest potential. Feeling like you want to share a hot topic you'd like us to discuss on the podcast? Send us a DM over on Instagram at @anythingbutaveragepod. Your hot topic just might make it in the next episode!

This week, Kelli and Troy are back with another juicy installment of their Celebrity Scams series! Tune in as they dive into Natalie Portman's ill-fated vegan shoe line, the bizarre rise and fall of the Jeremy Renner app, and wrap things up with a sweet serving of Dessert by Jessica Simpson. Before you press play, don't forget to put on your Trya-My-Papaya lip gloss, slip into those vegan Pixies, and log into the wild world of the Rennerverse! Fall tickets here! https://www.x1entertainment.com/beyondtheblinds BetterHelp. As the largest online therapy provider in the world, BetterHelp can provide access to mental health professionals with a diverse variety of expertise. Unwind from work, with BetterHelp. Our listeners get 10% off their first month at BetterHelp.com/blinds. Bilt! Start paying rent through Bilt and take advantage of your Neighborhood Benefits™ by going to joinbilt.com/blinds. Cornbread Hemp! CBD might be just what you need to level up your daily routine. Cornbread Hemp uses only the best part of the hemp plant – the flower – for the purest and most potent CBD. No fillers, no junk – just full-spectrum goodness. Right now, they're offering 30% off your first order! Just go to cornbreadhemp.com/BLINDS and use code BLINDS at checkout. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you're a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Our Place: https://fromourplace.com/huberman Mateina: https://drinkmateina.com/huberman Function: https://functionhealth.com/huberman Timestamps 00:00:00 Harold McGee 00:02:21 Food Chemistry, Using Copper, Modern vs Traditional Techniques 00:09:59 Sponsors: Eight Sleep & Our Place 00:13:33 Cooking, Food & Heat, Taste & Smell 00:22:10 Umami, Savory Tastes, Braising & Meat 00:29:56 Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food 00:36:14 Savory Meal & Dessert; Food Course Order; Palate Cleansers 00:43:56 Salt, Baseline & Shifting Taste Preferences 00:47:18 Sponsors: AG1 & Mateina 00:50:07 Whole vs Processed Foods, Taste & Enjoyment 00:53:37 Brewing Coffee, Water Temperature, Grind Size 01:00:33 Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols 01:08:16 Food Combinations, Individual Tolerance; Is there an Optimal Diet? 01:11:34 Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions 01:13:55 Gut Sensitivities & Food, Capsaicin & Spicy Foods 01:17:21 Supertasters & Taste Buds, Bitter Taste, Chefs 01:21:57 Sponsor: Function 01:23:45 Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer 01:26:11 Human History of Alcohol & Chocolate 01:29:25 Wine Expense vs Taste, Wine Knowledge 01:35:49 Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling 01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional & New Foods 01:50:42 Personal Journey, Astronomy, Poetry & Food 01:54:55 Beans & Gas, Tool: Soaking Beans 01:57:23 Gut Microbiome, Fermented Foods; Kids & Food Aversions 02:00:47 Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese 02:04:46 John Keats Poetry, To Autumn; Acknowledgements 02:10:48 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices