Podcasts about Dessert

After the fairly restrained Japanese Grand Prix we needed a bit of a plate cleanser and that's exactly what Bahrain served up to us for out 2nd race in the Gulf this season. A dominant win for McLaren's Oscar Piastri , but eith more FIA based chaos hiding beneath the surface.This week on the podcast we look at the Bahrain Grand Prix which saw a huge number of technical gremlins strike several teams, and some very strange and late calls from the stewards, which ened up ahving a negative effect on a few driver's races. It all kicked off on Saturday when Nico Hulkenberg's best Q1 lap time was deleted during Q3, but the problem was he'd already taken part in Q2 when it turned out he shouldn't have actually got through, this had a knock on effct on Alex Albon, who should then have made the 2nd session with a car that team principle James Vowles claimed had th pace for Q3.It didn't get much better from there as we had timing failures, George Russell able to open his DRS manually and by mistake (when he wqas trying to use the radio) and who knows what else. As usual there's our team by team review and the expected sheload of tangents!If you want to join in with the chat during the races (along with practice and qualifying) head over to our Discord where there's always a great crowd of people to watch along with. And on the socials weve got our Facebook, Instagram, BlueSky & Twitter (or is it X) and Paul's attempts at Sim Racing on our Twitch channel. And if you want to support us you can donate to our Patreon as well from as little as £/$/€ 1 per monthEnjoy

Today's story: Crumbl Cookies is a gourmet dessert company known for its rotating menu, bold flavors, and eye-catching pink boxes. Since its beginnings in 2017, the company has used social media virality tactics to grow (and consumers are eating it up). But do the cookies live up to the hype?Transcript & Exercises: https://plainenglish.com/767--Upgrade all your skills in English: Plain English is the best current-events podcast for learning English.You might be learning English to improve your career, enjoy music and movies, connect with family abroad, or even prepare for an international move. Whatever your reason, we'll help you achieve your goals in English.How it works: Listen to a new story every Monday and Thursday. They're all about current events, trending topics, and what's going on in the world. Get exposure to new words and ideas that you otherwise might not have heard in English.The audio moves at a speed that's right for intermediate English learners: just a little slower than full native speed. You'll improve your English listening, learn new words, and have fun thinking in English.--Did you like this episode? You'll love the full Plain English experience. Join today and unlock the fast (native-speed) version of this episode, translations in the transcripts, how-to video lessons, live conversation calls, and more. Tap/click: PlainEnglish.com/joinHere's where else you can find us: Instagram | YouTube | WhatsApp | EmailMentioned in this episode:Be an active learner with Plain EnglishAfter you listen to each episode, do the interactive quizzes and activities at PlainEnglish.com. You'll improve your listening, pronunciation, grammar, and vocabulary. Sign up for a free 14-day trial at PlainEnglish.com

Can you really eat dessert every day and still lose fat? In this episode, I'm breaking down the truth behind the “all foods fit” approach and what actually works when it comes to balancing treats and healthy eating. You'll learn how much junk food is too much, how emotional eating affects fat loss, and why food quality matters—not just for weight loss, but for your overall health. If you're trying to lose fat without giving up your favorite foods, this one's for you.For More Free Education or to apply for 1:1 coaching: https://www.sweatsimpleco.com/linksThe SweatSimple Podcast Show Notes:  https://www.sweatsimpleco.com/post/can-you-eat-dessert-every-day-and-still-lose-fat-the-truth-about-treats-and-weight-loss

04-11-25 - BR - FRI - Two Helicopter Crashes One Involving A Penguin - Brady's Obvious SciNews On Uranus And Sex/Sleep Study - New Oyster Dessert Called A SmoysterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Discover Lafayette welcomes Dale Clark, Ursula Quoyeser, and Harriet Hoag to discuss the upcoming 4th annual Fin Feather Fur Food Festival ("F5"). This event raises funds for the Team Gleason Foundation, which supports individuals living with Amyotrophic Lateral Sclerosis (“ALS”). Team Gleason, through its diverse and broad-reaching programming, brings assistive technology, equipment, and robust support services into the hands of ALS patients – to help individuals with ALS not just survive but thrive after a devastating diagnosis. Each of our guests has either been personally affected by ALS or has supported a loved one with the disease. Event Details: Date: April 24, 2025 Time: 4:00 PM - 8:00 PM Location: Blackham Coliseum, Lafayette, LA Tickets: $45 Website: https://teamgleason.org/f5/ Attendees can enjoy great food, beer, and wine while supporting a worthy cause. F5 is a cooking competition where teams compete in four categories: Fin, Feather, Fur, and Dessert. Awards will be given to the best dishes, a "People's Choice" winner, and a "Team Showmanship" winner chosen by a panel of judges. Additionally, a silent auction will offer a selection of valuable items. Teams also compete to raise the most funds for Team Gleason, with prizes awarded to top fundraisers. About Team Gleason Foundation: In January 2011, New Orleans Saints star Steve Gleason was diagnosed with ALS. Faced with this devastating diagnosis, Steve embraced a new mission: to show that people with ALS can not only live but thrive and to inspire others facing similar challenges. “People were simply expected to fade away quietly and die, that was not acceptable to me. That is not OK.” Steve and his wife, Michel Varisco, founded Team Gleason, a nonprofit dedicated to helping individuals with ALS lead purposeful and fulfilling lives.  Team Gleason has provided over $55 million in resources to individuals with ALS. Their work includes supplying mobility equipment, power seat elevators, speech-generating devices, and essential home modifications. Personal Impact of Team Gleason: Ursula Quoyeser's Experience Ursula has received significant support from Team Gleason. These resources have been life-changing, enabling her to maintain independence. Ursula reflects on how Team Gleason anticipates needs before they arise, ensuring that people living with ALS receive assistance promptly. One of the most important things that Team Gleason provides is pathways of communication to connect ALS families with each other so that resources that are no longer needed are generously shared. Many of you know Ursula as a superstar Volleyball coach! She is still a superstar and it is an honor to share her story so that the Team Gleason message may be distributed to a wide audience! Harriet Hoag's Journey Harriet's late husband, Monty, was diagnosed with ALS during the height of COVID-19, making the journey even more isolating. Doctors struggled to diagnose him, but Harriet's own research led them to Baylor Hospital, where they received confirmation. She credits Team Gleason for providing invaluable resources such as a speech-generating device that allowed Monty to communicate with their granddaughter even in his final days. Dale Clark's Commitment After being diagnosed with ALS, Dale was inspired to help others in the ALS community. Witnessing the challenges faced by fellow patients at his clinic in Houston, he saw the opportunity to make a difference. His dedication, alongside generous contributions from local companies like Badger Oil and Gas and Service Chevrolet, has helped F5 grow into a major fundraising success. For a more in-depth interview we did in 2024 with Dale and Ursula, listen here. Dale Clark says, "100% of the money goes to Team Gleason. In fact, we tell people to mail their check to Team Gleason so we don't have to handle any money. The Importance of Fundraising: Over the past three years,

04-11-25 - BR - FRI - Two Helicopter Crashes One Involving A Penguin - Brady's Obvious SciNews On Uranus And Sex/Sleep Study - New Oyster Dessert Called A SmoysterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Best Of 2GG: Fleet Landing Dessert Oysters by Two Girls and a Guy

Welcome back! The podcast isn't dead! This week it is just Mark rambling. I talk about Sun N Fun and the kickoff of the airshow season as well as the contest season with the Borrego Duel in the Dessert happening this weekend. I also talk a lot about the Aura Integral R which officially debuted at Sun N Fun and has its first delivery. I share a little bit about the process of becoming a DPE, as well as getting into talking about CFI spin endorsements. Stay tuned for guests and normal recordings soon! Thanks to LIFT Aviation! Head over to www.liftaviationusa.com and use the promo code FLYCOOLSHIT at checkout for 25% off most items!Thanks to Fly Good Merch! Head over to www.flygoodmerch.com and use the promo code AKRO at checkout for 10% off the entire website!

What happened to AmberLeigh's ice cream for her date

Today, Josh and Nicole are debating whether cookies are classified as a dessert or just a sweet midday treat! Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Carrie and Fran are talking about all things Disneyland 70 and Epic Universe and what they are excited about for both.  Dessert parties, magic keys and movies that must be watched, the ladies are sharing their strategies for each! Find Francine and Carrie online: Website: https://PixieDustFan.com Instagram: @PixieDustFan Carrie on Instagram: @MuppetCrazy Facebook: Pixie Dust Fan  Pixie Dust Fan Facebook group: PixieDustFanGroup Support Pixie Dust Fan by shopping our affiliates Find Pixie Dust Fan on YouTube: Pixie Dust Fan  

A cheesecake signature challenge has Lisa sharing her own experience baking a Paul Hollywood recipe consisting of a faffy sponge base. Allison notes the absence of raisins in American cheesecake, and both girls question anyone's desire for apricot flan. This episode is all female, and the girls comment on the double elimination that took place the week prior. The 'croque en bouche' show stopper leads to a lively remembrance of the dunce cap, and it's place in the history - or at least for Lisa and Allison!Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Join Peter Von Panda as he takes on the wilderness with a delectable dessert, the Peak Refuel Peach Cobbler! This freeze-dried treat combines the perfect blend of peaches, brown sugar, pound cake, and granola for a warm and satisfying dessert, even miles away from civilization. Watch as Peter demonstrates the quick preparation and dives into this creamy, buttery, and downright delicious cobbler. Whether you're camping, hiking, or just want a taste of adventure at home, this dessert will transport you back to grandma's kitchen. ▶ Get this product here: https://geni.us/tvG32yB ---------- LET'S TALK ABOUT LIVING BETTER: ▶ Podcast: https://geni.us/FtGAT4 ▶ My Amazon Store: https://www.amazon.com/shop/petervonp... ---------- IF YOU'D LIKE TO SHOW SOME LOVE: ▶ Buy My Book: https://geni.us/qwbZAE ▶ Become A Channel Member: https://geni.us/AA3Jk ▶ Patreon:   / petervonpanda   ▶ Merch: https://petervonpanda.storenvy.com/ ▶ Free Panda Group: https://panda-research-institute.mn.co FOLLOW MY OTHER SOCIAL MEDIA PLATFORMS: ▶ Instagram:   / petervonpanda   ▶ Facebook:   / petervonpanda  

David learns how to use emojis. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Fondant, moelleux, croustillant et gourmand… c'est ce qu'on attend d'un cookie réussi. Fan de ce petit gâteau, en parallèle de ses missions de consulting, Marine Zerbib élabore sa recette parfaite du cookie. Et elle l'a décliné à toutes les sauces — ou plutôt à tous les desserts. Smore's, Peanut butter and jelly sandwich, tarte citron meringuée, carrot cake, banana bread et même tiramisu !Pourtant pas bec sucré, c'est après des voyages que Marine commence à s'intéresser à ce métier. La rigueur et l'organisation nécessaires à la bonne réussite des desserts la séduit. Elle y trouve une safe place ou elle peut ensuite laisser libre court à son imagination. Alors de sa passion cookie au consulting, en passant par son parcours, elle nous raconte tout !Au menu de cet épisode :

Nate & Ben discuss the Savannah Bananas, torpedo bats, bowling pin bats, favorite nautical bombs, the Cardinals fun start to the season, the offense being good (maybe, hopefully), Nootbaar's ascension, VS2, Jordan Walker being fun, bat speed, not worrying about Winn and Contreras, the good and the bad of the pitching, not overreacting to small samples, overreacting to small samples, eating grip tape, and much more! Have a question or comment for the show? Text or leave us a voicemail at: (848) 48-BIRDS (848-482-4737)Talking About Birds is listener supported on Patreon. Support the show and join our private discord server at: www.patreon.com/talkingaboutbirds.

Tito a des idées arrêtées sur tout. Il ne comprend pas les originaux, à savoir : tous ceux qui ne partagent pas ses goûts. Être normal est sa plus grande fierté. Son sport préféré : le foot. Tenue préférée : jogging et baskets blanches. Plat préféré : les frites. Dessert préféré : la mousse au chocolat de maman. Musique préférée : la pop joyeuse.  Loisir préféré : encore le foot et les vidéos de chat. Tito déteste les conflits et les esprits de contradiction. Il est certain que le monde se porterait mieux si chacun et chacune pensait comme lui. Quand il sera plus grand, il sera roi ou président et il imposera sa loi qui rendra tout le monde heureux !Crédits : cette p'tite histoire a été écrite par Vero Cazot ! Racontée par Karine Texier et Arnaud Guillou. Enregistrement & générique : Studio Module. Illustration : Mathieu Genelle Become a member at https://plus.acast.com/s/les-ptites-histoires. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Thu, 03 Apr 2025 23:00:00 +0000 https://seesee.podigee.io/s3e17-rene-frank 923beda07c99781ac329209346647f99 Join us for a cool, bold and inspiring episode for food lovers, where fine dining meets fearless creativity. Our guest, Chef René Frank, takes us back to the heart of his childhood kitchen, where aromas, flavors and memories first ignited his passion for food. Amid the clatter of pots and the warmth of home-cooked meals, his journey is one that would take courage, vision, and relentless curiosity to transform him into one of the world's most groundbreaking pastry chefs. Named Pastry Chef of the Year four times by Gault & Millau and Rolling Pin, René shares the moments that shaped him and his kitchen at CODA, his two Michelin-starred restaurant in Berlin, a cutting-edge food laboratory where indulgence is redefined, and dessert takes center stage. CODA is not just a place to cook and eat, but a place to nourish, where the World's Best Pastry Chef of 2022 creates dishes that defy convention. In a city known for its freedom, creativity, and rule-breaking spirit, René is rewriting the language of desserts, eliminating refined sugar, butter, and flour to create something entirely new. This episode is about more than food-it's about having the courage to challenge convention, believing in wild ideas, and following through even when the world might call those ideas crazy! https://www.rene-frank.de Instagram: @rene.frank.coda Facebook: René Frank CODA Restaurant: https://coda-berlin.com Instagram: @codaberlin Facebook: CODA Dessert Dining The Chocolate Masterclass of René Frank *This episode is cohosted by European interior designer Petra van Veelen She is owner and CEO at Demucho a Dutch Interior Design Firm. She holds a Master of Science in Architectural Engineering from the Technical University Delft, The Netherlands. Her thesis about the development of a social housing system got marked with honors. She has 20 years of experience in real estate development an interior design with a special interest on sustainable and circular economy. She has also joined the theater as a performing actress in Amsterdam and continued to sing and perform with a choir in Berlin 3 17 full no Food,Kitchen,Chocolate,Fine Dining,Berlin,CODA,Dessert,Sugar,Flour,Courage Dr. Cecilia Ponce Rivera

Folge 74: Thai, Tradition und Moderne Die Vielfalt und Möglichkeiten der thailändischen Küche kann man auch schnell entdecken. Das findet zumindest Yui Miles, Tochter einer thailändisch-Chinesischen Familie, Köchin und Autorin von „Thai Made Easy“. In ihrem Buch hat sie 70 geschmacksintensive und authentische Familienrezepte gesammelt und aufgeschrieben. Was das alles mit der „königlichen Küche Thailands“ zu tun hat, versuchte Gregor herauszufinden. Der Sammler, oder bessere Koch (Who knows?) hatte Gäste und den Abend und das Dinner nur aus eben diesem Buch gezaubert, von Vorspeise bis Dessert. Dieser kulinarische Streifzug war vor allem scharf, sehr scharf und brachte einige neue Erkenntnisse, wenn es um die gebackene Banane geht. „Backen“ ist so gar nicht Sascha Stembergs Ding. Kochen dagegen sehr. Mit seinem lang erwarteten und ersten Kochbuch „Stemberg“, zeigt er denn auch, was er so kann. Vor allem, was den Gast in seinem gleichnamigen Restaurant „Haus Stemberg“ in Velbert – das er in der 5. Generation führt – kulinarisch erwartet und nun zuhause selbst nachkochen kann. Genau darum geht's! 80 Rezepte aus Stembergs Sterne,- und Familienküche. Da darf die Blutwurst, der Kalbskopf, die Graupensuppe aber auch Omas Pudding am Ende nicht fehlen. Fehlen darf auch nicht das anschließende leidenschaftliche Interview mit dem Gastronomen und Familienmensch Sascha Stemberg. Natürlich „live“ in Velbert. Hier gibt es die Bücher: "Thai made easy" bei Genialokal*: https://tidd.ly/4cdieYG oder hier bei Amazon*: https://tinyurl.com/tastme42 "Stemberg - Das Kochbuch" bei Genialokal*: https://tidd.ly/4jdRd9H oder hier bei Amazon*: https://tinyurl.com/yjtyb8j3 Stemmis Tipps: "Der junge Koch / Die junge Köchin" bei Genialokal*: https://tidd.ly/4hZhiZ7 "Desire" bei Booklooker (gebr.): https://tinyurl.com/2dhmfbx9 “Culinary Chronicle” bei "Booklooker" (gebr.): https://tinyurl.com/5x5ewnuw Sonstige Links: Yui Miles: https://cryingtigercafe.com/ Sascha Stemberg / Haus Stemberg: https://haus-stemberg.de/ *Diese Links sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommen wir von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.

I had never tried a dessert wine till last year. I must admit they can be delicious and a great alternative to coffee. Vignoles is a high acid and high sugar white grape. Because of its high sugar content, it can be made into a late-harvest style sweet white, but is also produced into a dry and off-dry white wine. It is moderate in winter hardiness. Port wine is a Portuguese fortified wine produced in the Douro Valley of northern Portugal. It is a sweet wine, and can be either a white or red wine. It can also be produced using two different processes. First is a “reductive” ageing process where the wine is aged in a sealed container and not exposed to air. Because of this, there is no exposure to oxygen and no evaporation. This produces a wine that is smoother on the palate and less tannic. The second style is matured in wooden barrels, and known as “oxidative” aging. Because is has some minimal exposure to oxygen and some evaporation, the wine that remains is slightly more viscous. Our second wine is not a true "Port" wine, but is made using the same grapes and process.Tonight, we are comparing: 2021 Stone Hill Winery Late Harvest Vignoles. I purchased this wine at the winery for $24. This is an estate-bottled wine from Hermann, Missouri. They report it had 29-degree Brix at harvest and the wine is bottled with 12.6% residual sugar. The wine has aromas of honey, peach, and floral, and has 9.7% alcohol. This wine was awarded 90 points in the 2024 Decanter World Wine Awards. Our second wine is a non-vintage Nightjar from Cooper's Hawk Winery and Restaurants. The wine pairs perfectly with chocolate or rich cheese. It has the flavors of black cherry, blueberry, dried fig, toasted pecan, and cocoa bean. It has a long finish with hints of fruit preserves and has 18% alcohol. This is a port-style wine made with a blend of Tempranillo, Touriga Nacional, Tinta Cao, Bastardo, Alvarelhao, and Souzao. All are traditionally used in Port wines. Part way through the fermentation process, brandy is added to the wine, which kills the yeast and raises the alcohol content. It also leaves residual sugar in the wine. Port-style wines are sweet and fortified wines. Nightjar cannot be called a Port because it is not made in the Duoro Valley, a region in northern Portugal. The wine cost $24.99. Next week we will compare a Malbec wine from Argentina with a Washington State Syrah.

Warwick has so many awesome places to eat and drink. Join Leslie Wasilewski to find out what makes them Wicked Good.Today, Leslie talks with Karen Krinsky, Warwick ice cream maker, baker, and owner of Like No Udder vegan dessert shop, and samples a croissant, Magic Bar, Lemon Bar, Mexican Hot Chocolate Cake, and Cinnamon Graham Swirl and Coconut Lace ice cream.Visit the Like No Udder website.Write to Leslie at wickedgoodwarwick@gmail.com.

A message from Pastor Darryl Lovell March,30 2025

Matt brings The Friday 5 to close down the week.RIP Fantasmic! Dessert party.Send us a textTwitter/X Handles:Dizhappenings: https://twitter.com/dizhappeningsShaun: https://twitter.com/rankingthemouseMatt: https://twitter.com/mattpetoBefore/After Watch Music in Dizhappenings copyrighted by Audio Jungle

Dana In The Morning Highlights 3/27Governor Greg Abbott has activated state resources ahead of all the rain we're expectingFoodie TikToker Keith Lee donates $50,000 to Pearland's 'The Puddery'Astros Opening Day today - what are you looking forward to most?

Send us a textDive into a sweet escape with our special guest host Fiddy and "The Fab Five" as they unwrap their deepest dessert opinions and share hidden bakery gems you won't want to miss. This episode is a sugar-coated journey through the world of treats that will have you reaching for your car keys to hunt down local pastry treasures.Our guests reveal surprising consensus on some topics (ice cream beats cookies every time) while passionately disagreeing on others. When it comes to bakeries worth visiting, we uncover spectacular recommendations spanning from Corbo's in Cleveland to Jimmy's in Liberty and Oakmont Bakery in Pittsburgh—each promising authentic Italian pastries that would make any nonna proud.The conversation turns hilariously unified when black licorice enters the chat. Every single guest expresses profound distaste for this controversial candy, with descriptions ranging from "if death had a taste" to comparisons we can't repeat in polite company. But it's not all criticism—our guests enthusiastically share their favorite candies, from Heath Bars to Reese's Fast Break to the nostalgic appeal of candy corn pumpkins.As the discussion moves through morning coffee habits, birthday cake preferences, and even a tour of Hershey, Pennsylvania, you'll discover how dessert choices reveal personality traits and generational perspectives. The show wraps with a heated debate about pie superiority, with surprising contenders for both best (cherry, key lime) and most overrated (pumpkin, apple).Whether you're planning your next road trip around bakery stops or simply looking to settle a dessert debate with friends, this episode delivers the perfect blend of recommendations, memories, and passionate opinions about the sweeter things in life. Tell Subscribe for exclusive content: https://www.buzzsprout.com/1530455/support Buzzsprout - Let's get your podcast launched!Start for FREEReaper Apparel Reaper Apparel Co was built for those who refuse to die slowly! Reaper isn't just clothing! Tactical BrotherhoodThe Tactical Brotherhood is a movement to support America.Dubby EnergyFROM GAMERS TO GYM JUNKIES TO ENTREPRENEURS, OUR PRODUCT IS FOR ANYONE WHO WANTS TO BE BETTER.ShankitgolfOur goal here at Shankitgolf is for everyone to have a great time on and off the golf courseSweet Hands SportsElevate your game with Sweet Hands Sports! Our sports gloves are designed for champions,Buddy's Beard CareBuddy's Beard Care provides premium men's grooming products at an affordable price.Deemed FitBe a part of our movement to instill confidence motivation and a willingness to keep pushing forwardDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showFollow us on all social mediaX: @mikebonocomedyInstagram: @mikebonocomedy@tiktok: @mikebono_comedianFacebook: @mikebonocomedy

Ep. 185: It's a big moment for Bloom, so Greg and I are sharing the behind-the-scenes story of Bloom Pop—our brand-new soda! From unveiling it at Expo West to the inspiration behind our favorite flavor (hi, Shirley Temple!), we're breaking down what this moment means to us as partners in business and life. We also answer your Qs about burnout, imposter syndrome, and how I'm navigating IVF while slowing down professionally. This one's part business update, part life chat, and part real talk about shifting priorities and staying grounded through change. If you've ever chased a big dream while juggling real life—this one's for you. Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! For Greg's Instagram click here! Sponsored By: Experience radiant skin with BON CHARGE's Red Light Face Mask. Save 15% at boncharge.com with code PURSUIT. Control body odor anywhere with @lumedeodorant—the #1 whole body deodorant. Get 15% off with code PURSUIT at LumeDeodorant.com! #lumepod Check out SKIMS best intimates including the Fits Everybody Collection & more at skims.com/pow #skimspartner  Show Links: Bloom Sparkling Energy is our clean, better-for-you energy drink—zero sugar, natural caffeine, prebiotics & lychee for focus without the crash. Get delicious gut health in a scoop with Bloom Greens, packed with 30+ superfoods to support digestion, reduce bloat & boost energy. Support gut health, immunity & glowing skin with Bloom Colostrum—our 3-in-1 blend of colostrum, collagen peptides & probiotics. Topics Discussed 00:00:09 Welcome 00:00:31 Expo West 00:02:20 Bloom Pop 00:05:43 Too many prebiotic sodas? 00:10:04 Middle and high schoolers drinking Bloom energy drinks 00:11:34 Dessert for breakfast in Gloucester 00:16:18 Struggling with new phase in life  00:21:16 Boundaries with emails and texts 00:24:22 Imposter syndrome 00:29:38 Relocating for partner 00:31:56 Social media approach in today's landscape 00:35:09 Best exercise routine recommendation 00:36:27 Navigating marriage with busy lifestyles

The very funny Michael Kosta joins us to talk about his new book "Lucky Loser: Adventures in Tennis & Comedy"Michael talks:-Working with Jon Stewart-Not being Greek - "These beautiful Greek women show up to my shows with dessert for me, and I have go 'I'm NOT Greek, I'm Ukrainian!'"-The bookThe VERY funny Michael Kosta shares so much more ...  To subscribe to The Pete McMurray Show Podcast just click here

In this episode, it's time for another Dessert and a Movie segment as we recreate Katharine Hepburn's famous brownie recipe. Plus, in our Sweetarts segment, Rachel shares her Blueberry Lemon Jelly Donut Focaccia, while Luisa bakes up a tropical Passionfruit Mango Pie. Join us for classic treats, creative bakes, and plenty of delicious discussion!

Christophe Rull boasts over 20 years of distinguished experience as a pastry chef. Born and raised in France, Chef Rull embarked on his culinary journey at the young age of 16 at the Michelin-starred restaurant Abbaye de St. Croix in the South of France. After completing a rigorous five-year apprenticeship, he honed his skills at renowned Michelin-starred establishments such as Le Richelieu and Les Roches Fleuries. In 2008, Chef Rull advanced his career as Chef de Partie at La Maison de Marc Veyrat, a prestigious three-Michelin-star restaurant, before joining the esteemed Pastry School ENSP as an Assistant Pastry Instructor. The following year, he played a key role in the opening of the Aria Las Vegas Hotel & Casino's pastry team, subsequently rising to the position of Assistant Executive Pastry Chef at MGM Grand Las Vegas. In 2016, his expertise earned him the role of Executive Pastry Chef at the luxury Park Hyatt Aviara, where he served with distinction for five years. After moving to the United States, Chef Rull participated in numerous professional competitions, achieving notable success. He was awarded Best Artistry in Showpiece and Best Chocolate Showpiece at Pastry Live in 2014 and 2015. In 2017, he won Season 7 of Food Network's Halloween Wars, and in 2018, he secured the title for Food Network's Holiday Wars. In 2021, Chef Rull was honored as the U.S. Chocolate Master. He then dedicated his time to preparing for the World Chocolate Master competition, where he achieved an impressive 5th place in Paris, competing against representatives from 18 nations. Most recently, Chef Rull has been featured on the popular Netflix reality TV show, Bake Squad. Since March 2023, he has served as the Executive Pastry Chef at Hotel Bel-Air, where he continues to showcase his passion and creativity in pastry. In his free time, you can find Christophe in his kitchen, sharing home-friendly recipes on his YouTube channel, Rull's Kitchen, where his main goal is to inspire and educate aspiring bakers all over the world. In this episode, we discuss: Christophe's introduction to cuisine and pastry in the South of France Completing a five-year apprenticeship at Abbaye de St. Croix in Provence Working at Michelin-starred and Relais & Châteaux restaurants in France Moving to the U.S. to work at the Aria Las Vegas Hotel & Casino Honing his skills at the MGM Grand Las Vegas Taking the position of Executive Pastry Chef at the Park Hyatt Aviara Competing on FoodNetwork shows and BakeSquad on Netflix Sacrificing much to compete in the World Chocolate Masters Competition Starting his YouTube channel, Rull's Kitchen 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.  

Today on the radio show. 1 - Smoko chat. 4 - The gingernut dessert. 6 - The gingernut dessert debate. 9 - Diddling competition. 14 - Will it riff? https://www.instagram.com/p/DG9VUOQKQqT/ 17 - Must Watch. https://bit.ly/4iyDme1 20 - What’s more dangerous? Sharks or New Yorkers? 24 - Yeah nah, I Just got on with it. 28 - Mindbenders. 31 - Naming a chicken business. 34 - F1 Drivers test. 38 - Late mail. 41 - Last drinks. Get in touch with us: https://linktr.ee/therockdrive

Text Dr. Black your questions or comments.What happens when nerdy math meets delicious baked goods? Pi Day, of course! In this irrationally fun bonus episode, I'm serving up a well-rounded discussion about pi (the number) and pie (the food)—because why choose just one?In this episode, you'll learn: ✅ Fun facts about pi—why it never ends and how it earned its own holiday ✅ A brief history of pie—from medieval “coffins” to modern favorites ✅ The top 5 most popular pie flavors (spoiler: Kansas once banned cherry pie for being too sensual

IT'S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk about Trader Joes items to buy this Spring, dessert stomach, and whether it is safe to eat meat in bloated packaging.

YOUR HELP IS NEEDED!SURVEY REQUEST: if our listeners could fill in this survey, it would be appreciated. It will help us attract sponsors :) Many thankshttp://bit.ly/truehauntings-surveyThe Five Fishermen is a popular spot to grab a delicious meal in downtown Halifax, but the space it calls home wasn't always a restaurant. In fact, in the early 1900s, the building was a mortuary and funeral home — one that housed victims from the Titanic and the Halifax Explosion. Believe me you will want to hear about the Halifax Explosion!Could some of these poor, unfortunate souls have decided never to leave the building? Any regular visitor of The Five Fishermen would say that's undeniably true. Patrons and staff claim to hear mysterious whispers, see glasses fly off shelves, and, on certain occasions, witness haunting apparitions sporting clothing from a bygone era — who are certainly not looking to make a reservation!In this week's episode of the True Hauntings Podcast we head to Halifax, Nova Scotia, Canada to find out whether the souls of the dead still hang around the Five Fishermen.Who are they and what are they still doing there?Let's find out!!Anne and Renata hope that you enjoy this episode and that you subscribe to our podcast.Consider supporting our work by buying us a "cup of coffee" https://www.buymeacoffee.com/anneandrenataORbecome a Grand Poobah Patreon supporter, and join our inner circle of craziness!https://www.patreon.com/anneandrenataOur Patreons get to hear all of the bloopers as well as extra lives on a private Patreon page.Join us on our Facebook page - https://www.facebook.com/TrueHauntingsPodcastPlease subscribe to our YouTube Channel as we are wanting to get more views and engagement and check out our travel videos Frightfully Good Misadventures - we are adding new episodes of some of our latest adventures every week.Also Follow Anne and Renata:Facebook: @AnneAndRenataInstagram: @AnneAndRenataYouTube: @AnneAndRenataTikTok: @AnneAndRenataWe pass on our HUGE THANK YOU for listening and following.We could not do this without you.#anneandrenata #ghosts #hauntings #paranormalpodcast #frightfullygood #FrightfullyGood #HauntedHolidays #diaryofaghosthunter #poltergeist #ghostbusters#novscotiaghosts #hauntedcanada #hauntingsofcanada #ourhauntedplanet #fivefishermenhauntings #connectionstothetitanic #frightfullygoodstories #moreghoststoriesofcanada #hauntedworld #exploringhauntedsitesincanada #darktourism Hosted on Acast. See acast.com/privacy for more information.

We discuss how the outlook for modest fiscal reforms and increased defense spending are unlikely to significantly boost European economic growth. The discussion and content provided within this podcast is intended for informational purposes only and may not be appropriate for all investors. Reliance upon information provided in a podcast is at the sole responsibility of the listener. The information included herein is not based on any particularized financial situation, or need, and is not intended to be, and should not be construed as, a forecast, research, investment advice or a recommendation for any specific PIMCO or other security, strategy, product or service. Past performance is not a guarantee of future results. All investments contain risk and may lose value. Investors should speak to their financial advisors regarding the investment mix that may be right for them based on their financial situation and investment objective. Podcasts may involve discussions with non-PIMCO personnel and such content contain the current opinions of the speaker but not necessarily those of PIMCO. Other podcasts may consist of audio recording of an existing PIMCO article and such material contains the current opinions of the manager. The opinions expressed in all podcasts are subject to change without notice. Information contained herein has been obtained from sources believed to be reliable, but not guaranteed. PIMCO as a general matter provides services to qualified institutions, financial intermediaries and institutional investors. This is not an offer to any person in any jurisdiction where unlawful or unauthorized. For additional important information go to www.pimco.com/gbl/en/general/legal-pages/podcast-disclosures

n this episode, Chris William exposes the common mistake of overeating desserts just because they're labeled as “healthy.” From protein-packed treats to nutrient-dense snacks, many people assume these options are low in calories—only to end up consuming more than they realize. Chris breaks down how to enjoy desserts mindfully without sabotaging your progress. If you've ever fallen into the “healthy means low-calorie” trap, this episode is for you! Simplifying better health. For more FREE straightforward, no-nonsense advice

Was there ever a song when we were in school that was so popular that everyone was singing it? Would we sell our pet for a million bucks? Has Roz ever made a dessert? Who would win in a snowball fight? 

In this Sispsode, we take you to the island of Madeira. What makes this place special is the wine that it produces. Madeira wine is made by a special process of heating and cooling that makes it truly unique and able to stand the test of time. Allie shares a special bottle of Madeira and she tells you the story behind this famous wine and how it was discovered. Grab a glass and join us! Cheers! Support the showCONNECT WITH US: You can follow and message us on Instagram @crushitwinesb You can also reach out via email - Cheers@crushitwineeducation.com If you want to help support the show and get extra content every week, sign up for our Patreon. Join the list to stay up to date on future episodes and featured wines so you can sip alongside us! Finally, we're more than just a podcast! We are a full service wine education company offering an online wine shop, a wine club membership and both virtual and in person classes. Go to www.crushitwineeducation.com to learn more and get 10% off your first order when you sign up for the mailing list! Cheers and thanks for listening!

Hongkong, 1982.In einem Fotolabor überprüft ein Techniker routinemäßig frisch entwickelte Bilder, als ihm plötzlich der Atem stockt. Was er in den Händen hält, ist kein gewöhnliches Foto – es zeigt eine verstümmelte Frauenleiche. Sofort alarmiert er die Polizei, nicht ahnend, dass er gerade die Spur zum ersten bekannten Serienmörder Hongkongs entdeckt hat: Lam Kor-wan.Nachts fährt er mit seinem Taxi durch die engen, flirrenden Straßen der Stadt. Er ist höflich, ruhig, unauffällig – ein Mann, zu dem man bedenkenlos in sein Auto steigen würde. Doch für einige Frauen wird die Fahrt zu einer tödlichen Falle.Als die Polizei schließlich sein Zuhause durchsucht, stößt sie auf eine grauenhafte Entdeckung: Unter seinem Bett finden sie Organe in Aufbewahrungsbehältern – die morbide Sammlung eines gefährlichen Mannes. In dieser Folge sprechen wir über die grausamen Taten von Lam Kor-wan und erinnern an die vier Frauen, deren Leben er ausgelöscht hat – Chan Fung-lan, Chan Wan-kit, Leung Sau-wan, Leung Wai-sum – Frauen, deren Namen nicht in Vergessenheit geraten dürfen.Inhaltswarnungen: Explizite Gewalt, Sexualisierte GewaltSHOWNOTES:REISE IN DEN TOD - YAYHört rein bei Reise in den Tod, den Podcast, in dem es um Verbrechen geht, die beim Urlaub oder Reisen geschehen sind. Ab dem 13.02 mit uns als Host - exklusiv bei Podimo.Über diesen Link könnt ihr Podimo kostenfrei testen: https://go.podimo.com/puppiesVielen Dank an unsere heutigen Werbepartner!Hier geht's direkt zum Rabatt von HelloFresh:- DE: Bis zu 120€* & ein gratis Dessert für 1 Jahr**: Hellofresh.de/HFPUPPIES- AT: Bis zu 75€*: Hellofresh.at/HFPUPPIES- CH: Gratis Versand auf die ersten 4 Boxen bis 28.02.25*: Hellofresh.ch/HFPUPPIES*Für neue & ehemalige Kunden; ** Für neue KundenHier findet ihr alle Links zu unseren aktuellen Werbepartnern, Rabatten und Codes:https://linktr.ee/puppiesandcrimeSOCIAL MEDIAInstagram: @Puppiesandcrime - https://www.instagram.com/puppiesandcrime/?hl=deTiktok: @puppiesandcrime.podcast - https://www.tiktok.com/@puppiesandcrime.podcastFacebook: https://www.facebook.com/PuppiesandCrimeEmail: puppiesandcrime@gmail.com------- G --------- Hosted on Acast. See acast.com/privacy for more information.

THIS Is The Best Dessert? | Cereal Day | DUGY Lines | A.I. Chris Takes Flight | Dealing With Scammers | IAQT | What You Doin' This Weekend? | Don't Forget To Spring Forward!

Two Filipino chefs in Australia, Michael Pastrana and Morris Catanghal, are pushing the boundaries of Filipino cuisine through Adobros, blending tradition with innovation in dishes. - Pinagsasama nina Chef Michael Pastrana at Chef Morris Catanghal ang tradisyunal at inobasyon sa mga putaheng Pinoy sa Australia pero paano nila naisip ang adobo bilang dessert?

In this episode, I'm joined by the legendary Giada De Laurentiis for a culinary journey from Italy to America. Giada shares how her family's rich culinary heritage sparked her passion for cooking and helped shape her career. She reflects on the deep influence of her grandfather, mother, and Aunt Raffi—showing how their love for food, culture, and tradition guided her through life's transitions and gave her a sense of home in the kitchen.We also dive into the heart of Italian cuisine, exploring its natural sense of balance and the powerful benefits of traditional superfoods like olive oil and capers.Beyond food, Giada opens up about her personal wellness journey. We talk about self-care practices—from yoga and acupuncture to the importance of meal prepping and staying nourished, even when life gets hectic.What We Cover:Giada's journey from Italy to America and how it shaped her careerHow her family's culinary legacy influenced her pathThe natural balance and wellness built into traditional Italian cuisineThe health benefits of iconic Italian superfoodsGiada's go-to self-care strategies, including yoga, acupuncture, and meal preppingWhy skipping meals can disrupt your health and balanceSponsored By:Be Well By Kelly Protein Powder & Essentials | Get $10 off your order with PODCAST10 at bewellbykelly.comAG1 | Get a FREE 1-year supply of Vitamin D3+K2 AND 5 free AG1 Travel Packs with your first subscription at drinkAG1.com/bewellVuori | Get 20% off your first order of Vuori AND free shipping on orders over $75 at vuori.com/kellyOneSkin | Visit oneskin.co/BEWELL and use code BEWELL for 15% off your first purchase.Timestamps 00:00:00 - Introduction 00:00:57 - From Italy to Food Network00:03:51 - Family & Falling in Love with Cooking00:07:05 - Choosing Culinary School00:09:49 - Italian Food & Culture00:13:30 - Portions & Balance00:15:17 - Italian Superfoods00:18:29 - Farming & Fresh Ingredients00:23:10 - Motherhood & Career00:25:47 - Teaching Kids Healthy Habits00:29:09 - Flavor Window & Reintroducing Foods00:32:59 - Giada's Self-Care00:37:12 - Early Career Struggles00:39:24 - Hormones, HRT & Nutrition00:43:24 - Advocating for Your Health00:46:10 - Meal Prepping00:49:55 - Dangers of Fasting00:52:05 - Finding Joy in Cooking00:54:02 - Giada's Book: Super-Italian00:55:36 - Dessert & Indulgence01:00:49 - Don't Skip MealsCheck Out Giada: Website Instagram Super-Italian (book)Check Out Kelly:

The acai wars have begun and Hammo & Tom have got Sam Bowden in for his cabin debut to talk about it. We're heavy on the money laundering chat, get into some regional Queensland and Tom has his second anecdote in cabin history. A homeless man gave him money. It's good cabin! Follow the cabin on Instagram and TikTok @flogcabin or get around the flogs individually @danmuggleton, @andrewhamiltoncomedy and @tomwitcombecomedy. Also full episodes of Flog Cabin are now live on YouTube! And introducing FONE-A-FLOG, leave the flogs a voicemail that they might play on the show! Flog Cabin finally has a Patreon! For more floggery (in the form of extra and exclusive flogcasts, free tickets to live events and the ability to write your own Pilots ads for the flogs to read on the show, early access to episode and more) join the Flogtreon!Follow Sam(@sambowdencomic), listen to 'Whoa, Free Lunch!?' and catch him as the resident host of Knock Knock @ the Troc! Sponsored by Pilot, Men's Health Treatments Online www.pilot.com.auSave $20 on your first order with promo code FLOGGERS20Edited by JCAL Media Group Hosted on Acast. See acast.com/privacy for more information.

Bienvenue dans Entrez ! Plat, Dessert. Dans cette nouvelle 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.

Send us a text SummaryIn this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into a lively discussion about their recent family experiences, including a spring training baseball game. They explore the joys of ballpark food, share their preferences for ice cream and fro-yo, and engage in a humorous debate about cake rankings, culminating in a tier list that includes everything from ice cream cake to fruitcake. The conversation is filled with laughter, personal anecdotes, and a light-hearted examination of food culture. In this engaging conversation, Brian and Ronnie explore various culinary topics, from baking delicious breads to quick outdoor cooking meals. They discuss their experiences with kitchen supplies, the challenges of restaurant supply stores, and share their culinary inspirations, including a flavorful chicken paprikash dish. The conversation also touches on family cooking traditions and what food trends they hope to see in the future, emphasizing the importance of quality vegetables and interactive dining experiences. In this conversation, Ronnie and Brian explore various food trends and culinary insights, emphasizing the importance of quality ingredients over quantity, the dangers of greenwashing in food labeling, and the rising popularity of chicken thighs. They also discuss the need for spiciness in dishes, share tips on cooking green vegetables, and highlight the significance of bitter flavors in enhancing culinary experiences.Chapters00:00 Welcome to Whip Cream Salmon02:51 Family Time and Spring Training06:01 Ballpark Food Adventures09:01 Ice Cream and Fro-Yo Preferences12:01 Ranking Cakes: The Sweet Debate15:01 The Great Cake Tier List17:59 Fruitcake: The Booty Tier Cake21:33 Baking Delights: Exploring Bread Varieties22:05 Cooking Adventures: Quick Meals and Outdoor Cooking23:46 Kitchen Supplies: Discovering US Foods25:36 Restaurant Supply Stores: A Mixed Bag28:26 Culinary Inspirations: New Chicken Dishes32:47 Braised Chicken Paprikash: A Flavorful Journey36:58 Celebrating Family: Cooking for Special Occasions38:40 Food Trends: What We Want to See in 202547:41 Quality Over Quantity in Food48:57 The Dangers of Greenwashing53:56 The Rise of Chicken Thighs57:07 Embracing Spicy Food01:08:59 Cooking Green Vegetables01:14:24 The Importance of Bitter FlavorsWhat we drankRonnie - Guinness - Guinness StoutBrian - Middle James Brewing Co - Mystic Water Amber AleSTAY CREAMY

Hilchos Berachos Series #12 - Dessert – Cakes, Cookies, Fruit, and Tea 08/01/2016

Ever eat a full meal ... and find you still have room for dessert? If so, you're not alone. Sugar is a quick form of energy that many people crave — even when they're full. Today, hosts Emily Kwong and Regina G. Barber dive into a new study on the neural origins of the "dessert brain."Want us to cover more neuroscience on the show? Let your voice be counted by emailing shortwave@npr.org! Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

TOP 3: Newly Proposed Maryland Bill Would Impose Taxes On Sugary Drinks, "Dessert Chips and Salsa" is the New TikTok Craze, and Jonas Brothers Announce JONASCON full 222 Wed, 19 Feb 2025 15:03:24 +0000 wCQL7QLOJYiLKjK9znCkfjT8ddyB8f9f music,society & culture,news Kramer & Jess On Demand Podcast music,society & culture,news TOP 3: Newly Proposed Maryland Bill Would Impose Taxes On Sugary Drinks, "Dessert Chips and Salsa" is the New TikTok Craze, and Jonas Brothers Announce JONASCON Highlights from the Kramer & Jess Show. 2024 © 2021 Audacy, Inc. Music Society & Culture News