Podcasts about desserts

Merry Christmas all.  We're exploring the history of some of the amazing desserts I had, and still have, for the holiday season.  We're looking at the origins of lassy mogs, jam jams, and date squares: all staples on the Newfoundland holiday dessert platter.  Plus we'll hear some local Newfoundland artists for the holiday merry making. Thank you for listening to the podcast and I wish everyone a very Merry Christmas and a safe and prosperous new year.  

Il est l'heure de faire le bilan ! Tout ce que j'ai lu/vu en 2025 et qui est lié de plus ou moins près à la cuisine.Côté lectures :

Sugar and artificial sweeteners are BIG inflammatory triggers, but with the holidays here, you are deep into baking mode! You want to know how you can make some of your favorite desserts a bit healthier don't you?  I got you sister! On this short but impactful episode we are talking about ONE main sugar substitute to avoid and why. But I don't leave you hanging... I give you my favorite sweeteners that I use in my own baking with a few other helpful tips to help you shift your own recipes.  I pray this episode blesses you and that your Christmas is blessed beyond measure! XO, Michelle *****READY to OWN your whole health right now with visible and tangible changes that you SEE & FEEL?  Here is the link to get inside RESTORE asap. No waiting. No putting your health off another day.  https://treasuredwellness.thrivecart.com/restore-health/   Get rid of your stress induced fatigue, brain fog and belly fat in 12 weeks without dieting, deprivation and disappointment! So you can wake feeling refreshed, have a clear mind for your day and have the energy to be fully present with your family in the evening. Book your  Fatigue Freedom Breakthrough Call today!   HOLIDAY GIFTS FOR YOUR HEALTH: Online Supplement Dispensary Info: https://us.fullscript.com/welcome/michelle-mccoywellness Essential Oils: https://vibrantblueoils.idevaffiliate.com/6143.html Zeolites: Heavy metal detox: https://treasuredwellness.thegoodinside.com/ Red Light Therapy:  http://therasage.com/MICHELLETREASUREDWELLNESS Code: MICHELLETREASUREDWELLNESS ***Join our community, Fight FATIGUE over 40 with FAITH & Holistic Health, to be supported, encouraged and educated as you take back your health WITH God at the center. **Catch the Treasured Wellness Podcast on https://christianmix106.com/   AND YouTube   ***DISCLAIMER: By listening to this podcast, you agree not to use this podcast as medical advice to treat any medical condition in either yourself or others. Contact your own physician for any medical concerns you have. This entire disclaimer also applies to any guests or contributors to the podcast. Under no circumstances shall Treasured Wellness, LLC, guests or contributors be responsible for damages arising from the use of this podcast.

Justin Burke is a food writer, recipe developer, queer food activist, and award-winning pastry chef and baker. Burke's debut cookbook “Potluck Desserts: Joyful Recipes to Share with Pride” was released this past summer by Countryman Press.

Season 16 Episode 16: Show Notes: Welcome to a landmark edition of The Well Seasoned Librarian. We are deep into the end of another year of culinary conversation, and today, for Season 16, Episode 16, we are stepping back into the elegant patisseries and home kitchens of Paris.Our guest today is a titan of food literature. A James Beard Award winner and recipient of the Gourmand World Cookbook Award, she has spent her career bridging the gap between the professional kitchens of Europe and the home cook. A longtime columnist for The Wall Street Journal, her work is a staple in Best American Food Writing and has appeared in everything from Saveur to The New York Times Magazine.She returns to the program today to share her latest work, Chocolat: Parisian Desserts and Other Delights—a book already being hailed as a 'delicious masterpiece' by the likes of Alain Ducasse and Ruth Reichl.To lead us through this indulgent journey into the heart of French confectionery, please welcome your host, Dean Jones and his guest Alexsandra Krapanzano to talk about her new book Chocolat. Website: https://www.aleksandracrapanzano.com/Instagram: @aleksandracrapanzano Chocolat: https://www.aleksandracrapanzano.com/chocolatGateau: https://www.aleksandracrapanzano.com/gateauCookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

Listen below as your host John Landecker and segment co-host, WGN Radio’s Dave Plier, take an interesting and timely spin on the classic Food Fight. They try to figure out the best holiday dessert!

Aujourd'hui, j'avais envie de vous faire une petite “review” sur le dernier film que je suis allée voir au cinéma : La Petite Cuisine de Mehdi, d'Amine Adjina.Sorti le 10 décembre 2025 en salle, c'est l'histoire de Mehdi, un jeune homme d'origine algérienne passionné de gastronomie française. Avec sa petite amie Léa, ils ont le projet de reprendre le restaurant de leur patron "Le Baratin". Pourtant ensemble de longue date, Léa n'a jamais rencontré la famille de Mehdi et exige une rencontre avant l'ouverture de leur restaurant. C'est alors que le jeune homme va s'empêtrer dans une succession de mensonges.Je ne vous en dis pas plus, bonne écoute !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Aujourd'hui, on explore comment le repas et la cuisine deviennent un langage émotionnel dans les films de Noël.Et pour cela, on ouvre les portes de :

durée : 00:08:05 - Qu'est-ce qu'on mange ce soir ? Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Dans les jeux vidéo, la nourriture est souvent un détail.Mais dans certains, elle est au coeur du sujet.Et dans quelques univers, elle se transforme en quête, en politique du quotidien, en rituel social.Du feu de camp de Link aux cuisines chaotiques d'Overcooked, cuisiner n'est jamais juste “faire à manger”.C'est donner sens à un monde, régénérer le héros, construire une communauté.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

On a Friday night, Henry looks into an odd cold kidnapping case that was solved more than 40 years later. After that, what's the best ice cream treat? He reaches out to the listener base for their answers.

Send us a textLucky desert people abuse their American Pie.

Pour varier les plaisirs, j'avais envie de vous proposer quelques anecdotes gourmandes sur les grands classiques du cinéma !Bonne écoute !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In this series, Jeff & Andy dive into a mix of useless facts, myths, forgotten stories, and strange truths.In this episode, Jeff lists top Christmas desserts and other holiday facts and Andy wilds worldly stats.This series is brought to you by the amazing Cedar Run Decoys.

Chef and lecturer Edward Hayden has some ideas for the perfect Christmas desserts

Gareth Mullins rounds out the Christmas dinner with desserts. Gareth features a Christmas pudding baked Alaska, a Christmas pantone trifle and finally a chocolate fondant mixed berry compote and salted caramel ice cream.

Cette année, j'avais envie d'intégrer au calendrier de l'avent, des épisodes "calendrier inversé". Vous me lancez des défis que je découvre et réalise sur la journée !‍Et pour ce tout troisième défi :

Xavier Dolan filme les sentiments comme d'autres dressent une assiette : avec excès, minutie, débordement, sensualité.Chez lui, la cuisine n'est jamais un décor neutre. C'est un espace de friction, d'intimité, de révélation, parfois un champ de bataille, parfois une table de communion.Alors analysons tout cela !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Family physician and Associate Professor at Rowan University shares steps to protect yourself from getting sick this winter. Also, some cold weather tips on how to keep indoor plants alive and fresh this winter. Plus, former State Senator and author Dick Harpootlian presents his new book “Dig Me a Grave”, chronicling his time as a prosecutor of the notorious killer Donald “Pee Wee” Gaskins. And, Milk Bar founder shares two delicious holiday dessert recipes.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dans la comédie romantique, la nourriture n'est jamais seulement un décor. Elle est une syntaxe sentimentale, un dialecte intime, un champ de bataille parfois, un refuge souvent. Aujourd'hui, on plonge dans les assiettes les plus emblématiques du genre :

Ma meilleure amie m'a ramené quelques bonbons australiens alors je me suis dit qu'autant les tester... avec vous !

Dans la comédie, la nourriture est un outils de mise à nu : elle révèle, déstabilise, dérange, et parfois ridiculise.Aujourd'hui, on plonge dans les cuisines du rire, de Père Noël est une Ordure à La Cité de la Peur, en passant par Les Bronzés, Le Dîner de Cons et les grandes farces gastronomiques de Louis de Funès.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Les restaurants au cinéma sont des lieux où le visible s'entrechoque avec l'invisible : ce que les personnages commandent n'est jamais ce qu'ils viennent vraiment chercher.On y goûte des illusions, on y savoure des désirs à demi-mots, on y avale souvent ce que l'on ne peut pas dire.Et pour analyser tout cela, je m'appuierai sur :

Aujourd'hui, je vous parle de ma dernière lecture coup de coeur en date

On this week of the HowToBBQRight Podcast, we kick things off and set the tone for a food-filled holiday conversation (00:00). I'm finally coming around to the Christmas spirit (01:09)... We debate whether Christmas is really Malcom Reed's favorite holiday or if another one still holds the top spot (06:45). The conversation turns to wild game as we discuss how we've been using Malcom's elk meat and the different ways it's been showing up on our table (08:01). Holiday appetizer talk heats up as we talk about whether spinach dip should be served hot or cold at Christmas parties (12:30). We compare classic tailgating foods to traditional Christmas foods and decide where the line really is between the two (15:51). Sports news sneaks in with a discussion about Ole Miss's head coach leaving and what that means to Malcom (17:30). I think that Blue Plate deserves their very own Mayo Bowl, and why it just makes sense (18:12). Things get fun when we break down the BEST Christmas appetizers according to ChatGPT and see how they stack up to real-life favorites (20:56). A surprisingly heated debate follows over whether deviled eggs belong at the dinner table or are strictly party food (24:00). Malcom confesses to stealing a top-secret monkey bread recipe that's perfect for the holidays (31:32). We share our favorite Christmas desserts and what absolutely has to be on the table every year (33:05). Malcom thinks butter boards are "fat boy food", and here's why (35:40). We reveal the BEST place to get smoked sausage and what makes it stand out from the rest (38:50). Malcom walks through his guide to making homemade summer sausage and why it's worth doing yourself (41:00). I share a simple but genius hack I learned to keep your limes fresh forever (47:29). Hosting challenges come up as we explain how to host a vegetarian at Christmas without making it awkward or stressful (49:39). We talk about turning uncured ham into pulled pork and why you may just want to go with a pork butt instead (51:45). A member of the community made Touchdown Taters but made them breakfast-ready (53:47). We break down the best way to monitor meat and debate wired versus wireless thermometers for BBQ and holiday cooks alike (57:51). The Pick'em League update gives a rundown of where things stand and who's bragging this week (1:01:31). We highlight the Let's Get to Cookin' Community Giveaway Week 3 and how listeners can get involved (1:04:40). We wrap everything up and close out the episode with a classic HowToBBQRight sendoff (1:07:46).

Unmasking Hidden Sugars in 'Healthy' Drinks: Leyla Muedin, a registered dietitian nutritionist, examines the surprising amounts of sugar found in commonly perceived 'healthy' drinks. She discusses how beverages like energy drinks, fruit smoothies, and chai lattes can exceed the daily recommended sugar intake, based on a study by Ben's Natural Health. Leyla warns that even health-focused products and homemade drinks can contain high sugar levels, which can impact weight, blood sugar levels, and overall health. She emphasizes the importance of being an 'ingredient sleuth' and making informed choices. 

Cette année, j'avais envie d'intégrer au calendrier de l'avent, des épisodes "calendrier inversé". Vous me lancez des défis que je découvre et réalise sur la journée !Et pour ce tout premier défi :

Join award-winning author, pastry chef, and chocolate authority Alice Medrich as she explores the surprising—and delicious—role of extra virgin olive oil in desserts. From boosting moisture in a Chocolate Marble Pound Cake to intensifying citrus notes in a mandarin olive oil icing, Alice explains how olive oil can transform classic recipes. She's joined by Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about when and why you should substitute olive oil for melted butter. Together, they discuss how using high-quality olive oil can elevate flavor, improve texture, and even make your favorite sweets a little healthier. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Années 2000 : les séries s'émancipent des studios, sortent dans les rues, dans les bureaux, dans les lofts ultra-luminescents.Et dans ces nouveaux espaces… la nourriture se transforme.Elle devient un symbole social, un trait de caractère, parfois même un enjeu scénaristique.Bref : on mange quoi dans les séries des années 2000 ?Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

La série Emily in Paris a suscité de nombreux commentaires sur sa représentation stéréotypée de la culture française.Parmi les motifs les plus récurrents figure la mise en scène d'une gastronomie parisienne idéalisée : macarons pastel, croissants impeccablement dorés, terrasses ensoleillées.Ces éléments culinaires ne servent pas seulement de décor : ils structurent la vision internationalisée d'un “Paris de carte postale”.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Diese Folge hätte eigentlich Doppelgoldstufe heißen müssen – denn Zora und Hanna haben beide beim Kochbuchpreis Gold abgeräumt. Klar, dass sie erstmal ausführlich über die Veranstaltung, die Stimmung und den ganzen Abend sprechen. Zurück im echten Leben sieht's etwas weniger glamourös aus: Hanna musste direkt am nächsten Tag in ihren Umzug starten. Zora war derweil auf der Weihnachtsfeier ihres eigenen Unternehmens – und stellt fest, dass man als Chefin irgendwie anders feiert als früher als Mitarbeiterin. Im Service gibt's wie immer ein Update zu The Taste: Diese Woche war Andreas Caminada als Gastjuror da. Hanna ist Fan – vom Thema „Märchen“ sowieso. Im Entscheidungskochen ging's dann um die Schweiz. Zora fand's zu komplex, Hanna fand's ziemlich cool. Das kulinarische Dreierlei steht diesmal ganz im Zeichen von weihnachtlichen Desserts. Im Feierabendbier erzählen die beiden, was jetzt so ansteht: Zora pendelt zwischen Zuhause, Zeit mit der Schwester und Babyschwimmen („man braucht halt was zu tun“). Hanna macht sich Gedanken über Weihnachtsgeschenke.

Listener texts on men // AGREE TO DISAGREE: Christmas desserts // WE HEAR YOU! and WORDS TO LIVE BY

Rendez-vous sur Énergie Partagée pour en savoir plus : https://energie-partagee.org/souscrire-votre-argent-agit/Participer au Maxi Jeu Concours du Noël des Nouveaux Récits : https://tally.so/r/pbb8WVAujourd'hui, je vous embarque pour un voyage sucré : un tour du monde des desserts de Noël. Pas besoin de valise, juste un peu de curiosité et l'envie de découvrir comment d'autres cultures célèbrent les fêtes à travers leurs traditions culinaires. Du Japon à la Nouvelle-Zélande, des États-Unis à l'Afrique du Sud, jusqu'aux Philippines, je vous partage cinq desserts emblématiques : le Kurisumasu Keki, la pavlova, l'incontournable apple pie, le malva pudding caramélisé ou encore les bibingka au lait de coco. Les desserts qui nous font voyager :Le Kurisumasu Keki japonais : génoise légère, chantilly vanillée, fraiseshttps://glutenevasion.fr/recette/kurisumasu-keeki-gateau-de-noel-japonais/La Pavlova néo-zélandaise : meringue craquante, cœur fondant, fruits d'hiverhttps://patissland.fr/blogs/blog-de-recettes-patissland/recette-de-la-pavlovaL'Apple Pie américaine : tressage doré, cannelle, ambiance chaleureusehttps://biancazapatka.com/en/vegan-apple-pie/Le Malva Pudding sud-africain : base moelleuse caramélisée, sauce chaude vanilléehttps://www.food.com/recipe/malva-pudding-south-african-baked-dessert-118545Le Bibingka philippin : gâteau de riz gluant au lait de coco, parfois sucré-saléhttps://www.closertotheworld.com/blog/bibingka-philippin-gateau-de-riz-moelleux-au-lait-de-cocoAvec ce voyage culinaire, j'espère vous donner envie de bousculer un peu les traditions et pourquoi pas de remplacer la bûche par une pavlova sexy (je vous préviens, c'est une très bonne idée !).Sources : https://gourmet.galerieslafayette.com/b/8-desserts-de-noel-a-travers-le-monde/https://www.20minutes.fr/tempo/food/diaporama-4067295-tour-monde-desserts-noelhttps://www.atelierkumo.fr/blogs/journal/noel-au-japonAvec le Noël des Nouveaux Récits, j'ai envie de t'accompagner chaque jour vers des fêtes plus douces, plus conscientes et vraiment alignées avec ce qui compte pour toi. Un rendez-vous quotidien pour alléger la charge mentale, retrouver du sens et réenchanter nos traditions, une intention à la fois.Participer au Maxi Jeu Concours du Noël des Nouveaux Récits : https://tally.so/r/pbb8WVRendez-vous sur Énergie Partagée pour en savoir plus : https://energie-partagee.org/souscrire-votre-argent-agit/

On today's episode, we welcome comedian Solomon Georgio to the show to go absolutely hamnuts in a conversation about Sailor Moon energy drinks, nipple concerns, Tyra's hot ice cream, and much more.*Follow Solomon on Instagram. *Celebrate 25 years of Bullseye!*Visit bit.ly/coolfight for the new comic series Predator Bloodshed, which drops Feb 25, 2026! *Order Jordan's Predator comic: Black, White & Blood!* Order Jordan's new Venom comic!* Donate to Al Otro Lado.* Purchase signed copies of *Youth Group* and *Bubble* from Mission: Comics And Art!JJGo MERCH ~Get Bronto Dino-Merch!Get our ‘Ack Tuah' shirt in the Max Fun store.Grab an ‘Ack Tuah' mug!The Maximum Fun Bookshop!Follow the podcast on Instagram and send us your dank memes!Check out Jesse's thrifted clothing store, Put This On, and use CODE JJGO for 10% off.Follow beloved former producer, Steven Ray Morris, on Instagram.Follow new producer, Jordan Kauwling, on Instagram.Visit Factormeals.com/JJGO50OFF for 50% off. Visit Auraframes.com and use Promo Code: GO

Wie du dein Weihnachtsmenü so planst, dass du an den Feiertagen nicht nur in der Küche stehst, sondern auch wirklich genießen kannst. Themen dieser Folge: Planung deines Weihnachtsmenüs (Buffet, Service, à la française) Menü auf die Gäste abstimmen (Alter, Vorlieben, Vegan/Vegetarisch) Desserts frühzeitig planen & einfrieren (Bûche de Noël, Eis-Desserts) Hauptgerichte mit französischem Touch und passende Beilagen Gemüse & Kartoffelbeilagen vorbereiten und stressfrei servieren Wein & Getränke passend zum Menü wählen Fischgerichte & Terrinen, die sich gut vorbereiten lassen Französische Käseplatte & 13 Desserts als geniale Reserve Einkaufsliste, Vorrat & Tiefkühltruhe clever nutzen Macarons & Gebäck: wann du sie backen solltest (und wann lieber nicht)

Please Follow us on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook ⁠⁠⁠⁠⁠⁠! In this special 200th episode, Kimberly and Tommaso celebrate a milestone while discussing their upcoming move to Italy. They share insights into Italian holiday traditions and meals, offering a look at how these differ from American celebrations. Key Points: The Podcast's Journey: Kimberly and Tommaso il Favoloso reflect on 200 episodes of their podcast which they started during COVID.. Their podcast's goal has always been to share their love of Italy and offer travel insights. Future plans include returning to a weekly episode schedule after their move to Italy. Thanksgiving in America vs. Holidays in Italy: Kimberly describes the traditional American Thanksgiving meal, which has remained largely unchanged for 400 years. Tommaso shares his enjoyment of the Thanksgiving meal. The conversation shifts to Italian holiday meals, highlighting their variety and cultural significance. Visiting Italy during a holiday offers a chance to experience unique traditions and less crowded destinations. Italian Christmas Eve (La Vigilia): Most Europeans celebrate Christmas on Christmas Eve with their main meal. The traditional Christmas Eve meal in Italy is seafood, a “lean day” without meat. Italian Christmas Eve dinner begins early with aperitivo, followed by antipasti (no meat), pasta or risotto and fish as the main course. Desserts include panettone, pandoro and torrone. Kimberly recounts loud, lively Christmas Eve dinners in Milan with extended family. Italian Easter (Pasqua): For Easter, Italians eat lamb, not ham. The day starts with Colomba, a dove-shaped, sweeter version of panettone, symbolizing peace and rebirth. Eggs are important, appearing in dishes like torta pasqualina and brodetto pasquale. Artichokes, asparagus, or chicory accompany the lamb. A popular dessert is pastiera napolitana, a creamy, sweet cake from Naples. Other Italian Holidays: Italy celebrates several non-religious holidays, such as Liberation Day and Festa della Repubblica. Religious holidays like Ognissanti on November 1st involves eating Pane de Morti (bread of the dead). New Year's Eve (Capodanno) is a religious holiday focused on symbolic foods for luck and prosperity. Old school Italians eat 12 grapes at midnight for luck in each month of the year. Epifania (Epiphany) on January 6th, marks the end of the Christmas season and includes a fun tradition with La Befana, a kind witch who brings treats. Celebrations for La Befana include a regatta in Venice and a national festival in Urbania Planning Your Trip: Experiencing Italian holidays offers a chance to enjoy different cultural traditions and foods. Agriturismos or small family-run hotels are ideal for experiencing traditional holiday meals. Join us in this episode as we uncover the true essence of Italian holiday traditions, providing a realistic and enriching perspective on what to expect and enjoy.

Today Jalen and Josh welcome teammates KAT and Mikal for Knicksgiving. Together they talk Josh being a bad influence, eat some great food & much more. Make sure you subscribe so you never miss an episode.Make it legendary with BetMGM. Download the app today and grab a $100 bonus for each friend who joins the action at BetMGM at betmgm.com/roommatesCheck out the brand new Roommates merch! http://roommatesmerch.com/ Try the world's most awarded tequila for yourself. 1800Tequila.com 1800® Tequila. 40% Alc./Vol. (80 proof). Trademarks owned by JC Master Distribution Limited. ©2025 Proximo, 1800tequila.com. Please drink responsibly.DON'T WAIT — SHOP TOMMY JOHN'S BIGGEST SAVINGS EVER AND GET 50% OFF SITEWIDE AT TOMMYJOHN.COM/ROOMIES Conquer the Jungle with the Ford Bronco. Visit your local Ford Store for a test drive today.Don't let financial opportunity slip through the cracks. Use code ROOMMATES at monarch.com in your browser for half off your first yearDownload the Gametime app today or http://Gametime.co for $20 off your first order with code ROOMIES. Terms Apply.AT&T. Connecting changes everything.Every time a player drops 50 points, use promo code NBA50 the next day to get 50% off on DoorDash with DashPass. DashPass members only. 50% off up to $10 the day after a 50pt game with promo code. Terms apply.TT: https://www.tiktok.com/@roommatesshow IG: https://www.instagram.com/theroommatesshow X/TW: https://twitter.com/roommates__show00:00 - Intro / Prayer01:56 - Thanksgiving Toast (1800 Tequila)03:29 - 1800 Tequila Ad04:39 - SimpliSafe Ad Read05:40 - Diggin' in!06:13 - Thanksgiving Traditions13:53 - Thanksgiving on Nova days18:36 - One-on-ones23:46 - Gametime Ad24:52 - Picks of The Week (BetMGM)27:08 - BetMGM Ad28:04 - Ford Tri-State Ad28:51 - Is Josh a bad influence?33:47 - Fan Questions: Thanksgiving Edition44:06 - (cont) Fan Questions on Thanksgiving + Doordash Segment48:59 - Doordash Ad50:18 - Fan Connections (AT&T Segment)59:13 - AT&T Ad1:00:13 - Monarch Money Ad1:01:27 - Caught in the Act (Tommy John Segment)1:05:43 - Tommy John Ad1:06:47 - Desserts by Erica BrunsonSee BetMGM.com for Terms. 21+ only. This promotional offer is not available in New York, Nevada, Ontario, or Puerto Rico. Gambling problem? Call 1-800-GAMBLER (Available in the US). 877-8-HOPENY or text HOPENY (467369) (NY). 1-800-NEXT-STEP (AZ), 1-800-327-5050 (MA), 1-800-BETS-OFF (IA), 1-800-981-0023 (PR). First Bet Offer for new customers only. Subject to eligibility requirements. Rewards are non-withdrawable bonus bets that expire in 7 days. In partnership with Kansas Crossing Casino and Hotel.MB01D1X5JFPPPBU#NBAFreeAgency #DamianLillard #LukaDoncic #MikalBridges #BallIsLife #NBAUpdates #HoopsTalk #NBAHumor #HoopDreams #NBAComedy #BasketballPodcast #NBABanter #NBAStories #NBAInsight #ProBasketball #NBAFans #AllStarTalk #BasketballCulture #NBA2025 #NBAFreeAgencyNews #JalenAndJosh #GettingPaid #LillardStatue #RoastingKarlAnthonyTowns #KATroast #MikalAndLuka #PlayerOpinions #FunnyHoops #HoopsComedy #PlayerTalk #BasketballAnalysis #InsideTheNBA #NextLevelHoops #NBALegends #CourtTalk #PodcastHighlights #PodcastSnippet #TributeTalk #StatueDebate #PlayerChat #FanTalk #NBAHeatCheck #BallersBanters #HotTakes #BehindTheBanter #PodcastMoment #PodcastClips #KTLove #LillardLove #PlayerChat #BehindTheBanter #TheRoommatesPodcast #NewYork #Knicks #Basketball #NBA #NBAPlayers #nbaoffseason #offseason Hosted on Acast. See acast.com/privacy for more information.

Originally uploaded November 14th, reloaded Nov. 24th. Jeffrey Mosher welcomes Mehmet Tascioglu, Founder, Mosaic Cakes, Southfield, MI. Welcome, tell us about Mosaic Cakes of Southfield? How did your family's heritage and recipe traditions inspire the launch of Mosaic Cakes as a modern business venture? What challenges have you faced introducing a completely new dessert category to the U.S. market, and how are you building awareness? How do you balance handcrafted quality with scalability as demand grows during peak seasons like Thanksgiving and the holidays? What business strategies or partnerships have helped position Mosaic Cakes as both a gourmet treat and a giftable product? How do you see Mosaic Cakes contributing to the broader trend of cultural fusion and artisanal entrepreneurship in the Midwest? » Visit MBN website: www.michiganbusinessnetwork.com/ » Subscribe to MBN's YouTube: www.youtube.com/@MichiganbusinessnetworkMBN » Like MBN: www.facebook.com/mibiznetwork » Follow MBN: twitter.com/MIBizNetwork/ » MBN Instagram: www.instagram.com/mibiznetwork/

Caryna Camerino, owner of Dublin's Camerino Bakery, tells Brendan about some American desserts, for anyone hoping to mark the American holiday this week.

Ben Maller talks about Eagles QB Jalen Hurts saying he'll "never run away" from holding himself accountable, the chances that Jonathan Gannon avoids getting fired by the Arizona Cardinals, Lions coach Dan Campbell praising the Giants "fresh energy," and much more!See omnystudio.com/listener for privacy information.

Three Courses with Vermont Edition: Desserts

Send Us Your Grilling QuestionsLearn easy, crowd-pleasing Thanksgiving appetizers, side dishes, and desserts you can grill or smoke this holiday season. In this episode of the Grilling To Get Away podcast, we share flavor-packed ideas, tips for beginners, and simple ways to elevate your holiday meal with your grill. Thanksgiving Day ChecklistWhen to Thaw Your TurkeyFollow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

David Frost reviews Practical and Personal Looks at Coronary Artery Diseases (CAD) in Master's Rowers - download the additional information link below. Timestamps 00:45 David Frost's journey through CAD Coronary artery calcification - men need checking after age 70 more than women. Even rowers who are known for being stoic - if you feel something in your chest, get it checked out. "You have the coronary arteries of a 92 year old" was my signal that I needed help. The Agatston Score is is a proxy for heart health. 04:30 Five things that cause inflammation - environmental stress - toxins stress - too much sunlight - smoking - exercise Inflammation in your arteries can cause an issue if you work too hard, too fast for too long. 08:00 Rowers have a higher than average incidence of atrial fibrillation (AFIB) Maybe rowers are doing themselves a disservice by training long and hard. What to do about this? 12:00 Heart age vs calendar age There are interesting heart age metrics - pulse wave velocity measure tells how elastic your arteries are. Heart Rate Variability - the higher it is the better you are recovering. David encourages masters to measure these and track their trends. Dr Churchill in Boston is studying masters rowers' aorta for ASCVD. Get a calcium CT scan - it helped David understand his condition. 18:00 A self-scan system Perceived exertion, rest and hydration are a good guide to how you are feeling each day. David is mindful of recovery as well. What age should you start getting the calcium CT scan done? For men from age 40 and women maybe 50. For the plus wave velocity test this could be done from mid life - age 40 maybe ladies a bit later. Note David is a layman, not a doctor. Rowing training is more 80% steady state and 20% higher intensity. This has trended upwards from about 60% when David was younger. As humans we are slow to recognise when our body moved into the "next" stage. The competitive mindset can make us live in denial of aging. It's not good for you to carry to much body fat - your waist to hip ratio is worth checking. 25:00 Burden or banish? David's new book Sloth and gluttony contribute to heart disease - 80% is preventable. Lifestyle measures can defer the onset of heart disease. Hopefully rowers can start to banish the preventable problem. STRESSED spelled backwards is DESSERTS. David's package of information https://1drv.ms/p/c/af369003831e6951/EZ82vA6IqaRAtv172PZYmW0BV8HomDD4kselkTqn1Ykffw

Hello you beautiful people!We start the show with Christmas All Over The World and we have a look at some of the culinary delights in France, particularly La Reveillon and the 13 Desserts.Then Bob Baker has a look at the word us Brits use to describe a cigarette in Do You Hear What I Hear.In The Christmas Quiz this week I only managed to score 6. Make sure to email me and let me know your score.Then Bob is back with Where Are You Christmas. This time he's looking at Christmas all year round in sunny California.Check out Bob's podcast here:  https://4fpodcast.buzzsprout.com/In this episodes version of A Christmas Carol we look at one of the all time classics, Mickey's Christmas Carol. It's short, but it's great.The recommendation this week is The Wonderful Wizard of Oz. We're all familiar with the film, but if you haven't read the book you should check it out. I listened to the audiobook and it was just great. You can listen to it free at Librivox.orgGet in touch:Email: totalchristmas@gmail.comWeb: totalchristmaspodcast.comMerry Christmas!

In "Deserts Before Desserts," Co-Pastor Ezekiel Perez takes us on a journey through the trials and triumphs of the Israelites as they approach the Promised Land. Drawing parallels to our own lives, he emphasizes the importance of enduring the 'deserts'—the challenging times that shape our character—before we can enjoy the 'desserts' of God's promises. Through powerful storytelling and biblical insights, Co-Pastor encourages us to embrace the process of transformation, urging us to shed old mindsets and trust in God's plan for our lives. This episode is a call to action for believers to rise above their past and step into the fullness of their God-given potential.Co-Pastor Ezekiel Perez | November 9, 2025The Fountain Apostolic Churchone_ (2025)Learn more at tfachurch.com/plus 

Juice Basin and Owner Madeline VricellaAmaris welcomed Madeline Vricella, co-owner of Juice Basin, to discuss her background in hospitality and the family's connection to the juice industry. Madeline shared her experience working in hotels and her family's history in citrus, which she felt that owning Juice Basin was meant to be. They discussed the smooth transition when Madeline and her partner took over ownership of the business' original founder, and Madeline expressed gratitude for the ongoing support from the previous owner. The conversation also touched on the importance of using organic fruits in their products and the collaborative aspect of preparing juices.Madeline discussed Juice Basin's sourcing challenges, noting that they are the only USDA organic certified juice manufacturer and rely on partners to source organic fruits year-round. She explained that while they try to stay seasonal, they sometimes need to substitute with other juices like greens or beet when certain fruits are unavailable. Madeline further explained that Juice Basin offers 45 different juices and various cleanses, including a popular bridal cleanse and custom options for special dietary needs. She highlighted the benefits of wheatgrass shots, which are known for their energy-boosting and immune-boosting properties, and mentioned that some customers use shots like the Painless Shot (ginger and turmeric) for daily maintenance. Madeline also noted that the business ships products nationwide and is looking to expand its online presence to reach more customers.https://www.juicebasin.com/Chef Jim Hasson with Stargazy, Tanglewood Fire & Smoke, & Passion Projects/other Collaborations:Jim shared his career journey, starting with his childhood where he learned to cook with limited resources and watching PBS cooking shows. After briefly working as a police officer, he transitioned into the culinary industry, working at various restaurants including fast-casual concepts which eventually led to working inside higher-end restaurants. He described how he took jobs focused on learning new skills, eventually becoming a plant manager at a butcher before helping open Royal Boucherie where he worked the raw bar. Always a hard worker, Chef Hasson has worked multiple jobs at once, including his current roles at Stargazy off of East Passyunk Ave, Tanglewood Fire & Smoke in Folsom, PA, and current passion projects under his well-named endeavor, "Jimmy Biscuits" with New Jersey-based businesses.https://www.tanglewoodfireandsmoke.comhttps://www.stargazywastaken.comhttps://www.instagram.com/jimmybiscuits1971/?hl=enhttps://www.haddonculinary.comhttps://cupcakecarnivale.comReplay from Nov 4th 2024: Jezabel's Cafe:Jezabel Careaga's passion, traditions, and love of food is palpable when you hear her story in her own words on this week's Food Farms And Chefs Radio Show.  With origins in the hospitality and business management, Jezabel's hands-on approach guided her to creating a venue that was welcoming to not only visitors of Jezabe's Cafe, but also to the individuals who work in the spaces that she crafted by hand. Ultimately, she shares the comforting meals she grew up with through her menu, store, and bakery.  https://www.jezabelscafe.com

start HBCU Huddle Game of the Week: VUU v. VSU00:05:00 Picks00:27:00 Grizzlies HBCU Night presented by Pinnacle w/ Jadyn Cobb00:41:00 UAPB women's basketball big win00:45:00 Box to Row Poll00:55:00 Pick 6: Favorite Thanksgiving Dessert

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

Desserts without drama? Yes, please. In this candid, mom-and-dad chat, I bring my husband Josh on to talk about how we handle sweets at home—without bribes, battles, or obsession. We unpack the counterintuitive strategy of serving dessert with meals, the fears that come up (sugar! meltdowns!), and what actually happened when we offered puppy chow […] The post Stop the Sugar Battles—How We Handle Sweets with Josh Miller appeared first on Nutrition for Littles.

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