Podcasts about desserts

Join us as we dive into the amazing journey of Danielle Best, founder of Mexi Bean Express. Discover how she navigates the challenges of balancing multiple business ventures, from launching a restaurant during COVID to expanding into yoga and sweets. Danielle shares her insights on resilience, innovation, and the importance of having the right team behind you.If you're looking for a business and entrepreneurship podcast that will inspire, motivate and educate you, through the personal business journeys and entrepreneurial lessons learnt of Leeds business owners then this is the podcast for you.INTRODUCING DANIELLE BESTDanielle Best is the owner and CEO of Mexi Bean Express, Kalm wellness studio and Charlie's Desserts. Danielle began her entrepreneurial journey in 2020. After travelling to Mexico, she identified a niche for high-quality quick-service Mexican food with authentic flavours. Since then, Mexi Bean Express has expanded to multiple locations and won multiple awards, including the Hospitality Leader of the Year award at the Business Desk Yorkshire Leadership Awards.She has also formed a partnership with the Community Foundation for Calderdale and got involved in initiatives supporting women in business. As a single mother of three and an independent business owner, Danielle knows how hard it can be to start and develop a business, especially balancing it with the demands of personal life. EPISODE HIGHLIGHTS[00:00:00] The birth of Mexi Bean Express[00:06:00] Expansion and growth strategies[00:12:00] How to build a franchise[00:18:00] Introducing Kalm, and Charlie's Desserts5 KEY TAKEAWAYS & BUSINESS LEARNINGSIf it doesn't work, it's not a failure. Just try and try again.Are you strong enough for this? Do you want it enough? How much are you prerpared to put to get itFor a franchise to work, You've got to have one recipe for success and then replicate itGive it a shot. If it doesn't work, at least you triedYou've got to take that risk. No risk, no reward3 MOMENTS TO LOOK OUT FOR“I've got massive dreams. And I think it's contagious"“I knew I wanted to be massive and national and global"“I cant move for business plans (NOT)"VALUABLE RESOURCES FOR YOUWebsite: www.leedsbusinesspodcast.com LinkedIn - https://www.linkedin.com/company/leeds-business-podcast/Work with Phil - www.philfraser.co.uk LinkedIn: https://www.linkedin.com/in/danielle-best-02297820b/ Websites: MexiBean Express - https://mexibeanexpress.co.uk/Kalm - https://kalm.world/ Charlie's Desserts https://charliesdesserts.com/Shout out: https://www.eatitdrinkit.co.uk/ Zeta Weber - https://msha.ke/zetawebberDON'T FORGET THE LEEDS BUSINESS PODCAST ‘FAIR DEAL'My half of the agreement; Every week I bring you inspiring Leeds Business people FOR FREE.Your half of the deal - Share this episode with just ONE person who you think will get value from itYOU MAY ALSO LIKEhttps://leedsbusinesspodcast.com/podcast/kate-ball/ https://leedsbusinesspodcast.com/podcast/the-square-ball/

Today we chat with Abby Lutz who joins us from her backyard in Colorado. Abby is a nurse, a death doula and a consciousness explorer. Abby is building her Death Dojo, a place where she explores death as a practice, a portal and a source of limitless possibility. We talk about fear and its enemy: exploration with wonder. Abby brings us through some experiences with patients crossing over, her own similar personal experience, carrying empathy in your toolbox, seeing death versus watching death, trees, the “loss-iness” of words, oppositional defiance disorder, space/seas/deserts, the Octopus and “preparing the others”. A perfect chat amongst the trees. Desserts and Death. Episodes mentioned: Max Catricala (ep 6, Antarctica), Meganne Christiane (ep 10, Antarctica), Natalie Sudman (ep 97, Antarctica), Dr. Jay Dahman MD (ep 62, trees), Paco Calvo (ep 212, plants), Jennifer Mather (ep139, the Octopus)   “A Horse with No Name”: -          Dirtwire (Remake) - https://music.youtube.com/watch?v=P2VaXOZdsTo&si=Z73og0tZgCERJKw9 -          America (Original): https://www.youtube.com/watch?v=Xxh9Da_EJB4&list=RDXxh9Da_EJB4&start_radio=1 -          History - https://en.wikipedia.org/wiki/A_Horse_with_No_Name   To give to the Behind Greatness podcast, please visit here: https://behindgreatness.org. As a charity, tax receipts are issued to donors

September 9, 2025 - Natalie Beck of the Heart of Illinois Community Foundation and Kaitlin Bostick of the Girl Scouts of Central Illinois joined Byers & Co to talk about Diamonds & Desserts where the community will be celebrating scouting and honoring Natalie as their Diamond Honoree. Listen to the podcast now!See omnystudio.com/listener for privacy information.

Renowned radio and TV personality, comedic performer, and Grammy Governor's Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.When he's not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick's Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick's Red Velvet Cake, Don't Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother's backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef's Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.

One little typo turns into a whole episode. Eric mixes up “desert” and “dessert,” and suddenly we're off talking about sand, sweets, and whether cheesecake really is the king of them all. Along the way, we cover Looney Tunes backdrops, wrestling gimmicks, and what counts as a snack versus a dessert.The easy way to remember desert vs. dessertFamous deserts in the U.S. (and Todd's camping trips there)Why the Undertaker is from Death ValleyLooney Tunes and our picture of what deserts look likeSoft serve machines at home and the hierarchy of ice creamWhat really makes something a dessert (timing? sweetness?)Cheesecake Factory trips and declaring a winnerTurns out deserts are dry, desserts are sweet, and both can spark way more debate than you'd think.

Tout commence par une belle histoire d'amitié. Il y a presque 15 ans, Manon Lefort et Maureen Gueguin se rencontre en travaillant toutes deux dans le même établissement. C'est un vrai coup de foudre amical. Et dès ce jour là elle savent : un jour elle ouvriront un établissement entre copines. Les années qui suivent, elles se forment et peaufinent leur expérience. Et puis début 2025, ça y est : elles ouvrent Maison Complices.Alors dans cet épisode elles nous confient tout : de leur rencontre à la création de leur boutique, en passant par toutes les galères et les coulisses de l'ouverture d'une pâtisserie. Et pour découvrir Maison Complices et leurs gourmandises, rendez-vous au 30 rue de Montreuil à Vincennes.Au menu de cet épisode :

News; birthdays/events; kids' school lunch menus are quite different now! what was your favorite (or least favorite school lunch?); word of the day. News; who would you like to play the Superbowl halftime?; game: who hoo songs; is there a TV show that reflects your job? would you like there to be? News; would you ask A.I. to judge you/tell you how others see you?; game: songs with 'you' in the title; do you make decisions based on logic or prayer? News; people really want to fit in...what lenghts will you go to fit in?; game: just over $1,200 pyramid; goodbye/fun facts....National Eat an Extra Dessert Day! For many, dessert is a much-anticipated highlight and a meal without some kind of mouthwatering finale seems incomplete. Of course, exercising, eating right and practicing meditation are all ways to engage in a healthier lifestyle that can make people happier. But life can get a little bit hectic and stressful....so go ahead and get that second scoop of ice cream, add another cookie to the stack, or grab a fork and try out the other flavor of pie. Desserts in the 17th and 18th centuries were often for wealthy people....but now we can all partake...you can even share your extra dessert if you choose!

Renowned radio and TV personality, comedic performer, and Grammy Governor's Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.When he's not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick's Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick's Red Velvet Cake, Don't Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother's backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef's Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

September 2, 2025 - Dale Colee joined Byers & Co to talk about the Stone Thrown Forward golf outing and to preview Pharmacy Facts with Friends that will feature the real estate market update and Diamonds & Desserts. Listen to the podcast now!See omnystudio.com/listener for privacy information.

11,000 Recipes Ultimate Cookbook Ebook – https://www.marketingsharks.com/11000-ultimate-recipes-cookbook-ebook/ The Only Cookbook You'll Ever Need Unlock the secrets to endless cooking inspiration with the 11,000 Recipes Ultimate Cookbook Ebook. Packed with over 11,000 recipes from around the world, this digital collection covers everything from quick weekday meals to gourmet dinners, healthy diet-friendly dishes, holiday favorites, and indulgent desserts.The 11,000 Recipes Ultimate Cookbook Ebook is one of the largest digital cookbooks ever created, packed with over 11,000 recipes from around the world.Cooking is a HOT evergreen niche — people will always need new meal ideas, healthy recipes, and cooking inspiration. This makes it the perfect product!What's Inside the 11,000 Recipes Ultimate Cookbook Ebook? 11,000 recipes from breakfast to dinner, snacks to desserts, and everything in between Global cuisines: Italian, Mexican, Indian, Chinese, Mediterranean, Thai, French, American, and more Quick & easy recipes for busy days Special diet options: Vegan, Keto, Paleo, Gluten-Free, Low-Carb, and Health-Conscious meals Desserts & baking: Cakes, pies, cookies, breads, pastries & more Holiday & festive recipes: Impress family & friends year-round Bonus: Cooking tips, meal plans, and kitchen hacksLook for the popup discount offer asking for your email address, to reduce the price to under $14!!!!

In this powerful episode of the Dixie Dems Podcast, part of the Lean to the Left network, Carole Bellacera — Air Force veteran, author, and unapologetic Southern Democrat — shares her story of resilience, activism, and the fight for fair representation in a deep-red state.Carole recounts the shocking moment she was escorted out of a Nancy Mace town hall, simply for being a Democrat, and the broader challenges progressives face in conservative regions. From her service during the Vietnam era to her lifelong dedication to social justice and writing, Carole embodies the indomitable spirit of grassroots activism.

Der grösste Milchverarbeiter der Schweiz ist dem heimischen Markt schon lange entwachsen. Emmi wächst nun stark im Ausland – geht das auf? Ricarda Demarmels steht seit fast drei Jahren an der Spitze von Emmi, einem börsenkotierten Unternehmen, das mehrheitlich Schweizer Milchproduzenten gehört und gleichzeitig eine ambitionierte Wachstumsstrategie im Ausland verfolgt. Wie schafft Demarmels diesen Spagat in Zeiten von grosser Unsicherheit und steigenden Zöllen? Weshalb setzt Emmi immer stärker auf Desserts und wo steuert das Milch-Geschäft langfristig hin? Darüber spricht sie im «Eco Talk» mit Andi Lüscher.

The holiday season is officially here, and that means tailgates, fall festivals, Halloween parties, Thanksgiving feasts, Christmas gatherings, and all the festive events in between! In this episode, I'm sharing 15 must-buy Costco items that will make entertaining and hosting guests so much easier this season.  From bulk pantry staples to time-saving essentials, these are the products that will help you prep ahead, entertain effortlessly, and spend more time enjoying the celebrations rather than stressing in the kitchen. Whether you're planning a cozy fall gathering or a big Christmas feast, this episode has everything you need to stock your kitchen now and simplify your holiday hosting.   COSTCO ITEMS MENTIONED: Heavy duty, long aluminum foil Garbage bags Paper goods, such as paper towels and plates Solo cups Acrylic flatware for easy entertaining Rosemary Parmesan Bread- Hands-down the best bread I've ever tasted! Extra virgin olive oil or avocado oil  Croutons Flat cut beef brisket Prime Beef Tenderloin Belgian Waffles Pecans (at least 1 pound) Walnuts Ham   RECIPES MENTIONED: Homemade Croutons Best Texas-Style Beef Brisket Three Beef Tenderloin Recipes + Sides and Desserts to Go with Them Pioneer Woman's Pecan Pie Pecan Pie Bread Pudding Banana Nut Bread Strawberry Nut Bread Pumpkin Pecan Bread Lemon Blueberry Nut Bread Peach Pecan Bread Brown Sugar Crusted Kentucky Spiral Ham   LINKS: Kosterina olive oils, balsamic vinegars, & vinaigrettes- Use my link to receive 15% off your first order! Porter Road- Use my code FAMILYSAVVY15 for 15% off!   WHERE TO LISTEN The SavvyCast is available on all podcasting platforms and YouTube. One of the best ways to support the show is by leaving a rating and review—I so appreciate you sharing your thoughts, my friends!   LIKED THIS EPISODE? CHECK THESE OUT! Must-Have Baby Items Every Grandparent Should Keep at Home Tune in on Apple Podcasts | Spotify | YouTube The Ultimate Dinner Party Guest Checklist: 15 Habits of the Most Gracious Guests Tune in on Apple Podcasts | Spotify | YouTube   FOLLOW ALONG WITH FAMILY SAVVY: https://linktr.ee/familysavvy?utm_source=linktree_profile_share<sid=a7f83db4-4715-4f8b-a280-ebcb1d551542  

Pour clore cette série d'été dédiée au voyage, je vous emmène… dans ma propre valise !Direction la Slovénie, ce petit pays aux paysages de carte postale, où j'ai goûté à toutes les douceurs que j'ai pu croiser.Au menu :

C'est à Istanbul qu'Hélène Kerloeguen, la cheffe pâtissière du Prince de Galles à Paris, a décidé de nous emmener. Sentez ! L'odeur des marchés, le bruit de la foule et des commerçants. Ça et là, observez les fruits séchés et la viande maturée suspendue. De ce voyage, Hélène garde un délicieux souvenir, plein de nouveautés et découvertes.Les spécialités culinaires à IstanbulÀ Istanbul, de nombreux aliments sont vendus séchés. C'est le cas du kaki et de l'aubergine par exemple, qu'Hélène n'avait jamais goûté sous cette forme.Elle retient aussi les délicieux desserts Ayva Tatlisi et Kabak Tatlisi respectivement au coing et au potiron. Les fruits y sont confits et servis avec du tahineh et diverses épices. Une association qu'Hélène a d'ailleurs envie de refaire au Prince de Galles.Côté salé, Hélène y a aussi goûté les kebabs locaux faits de viande de boeuf maturée et servi avec un verre de lait fermenté.Enfin, côté boisson, elle a été surprise par le café turc et le thé servi dans une double théière.Au menu de cet épisode :

Craving a sweet treat to beat the summer heat, but can't even imagine walking into your hot kitchen, let alone turning on the oven? In this episode re-release, we're divulging our tried and true easy summer dessert recipes to make at home, from cold and creamy to perfectly packable, no cooking required! This week you'll discover:Fast and easy icebox cakes and frozen pies that bring excitement to any table and rely on easy to find ingredientsA chocolatey cookie treat that travels easily to the beach, picnic, or on a road trip A make-ahead dessert from Sonya's childhood that maximizes seasonal fruit and is perfect with a scoop of vanilla ice creamTune in now for a spoonful of sweet inspiration! ***Links:Sonya's raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipesIna Garten's mocha icebox cakeChocolate wafers for icebox cake (or use oreo thins!) 18 ice cream pie ideas from Taste of HomeNot-so-classic peach melba from David Tanis for the NY TimesClassic Scotheroos recipes from Tastes Better From ScratchBuckeyes recipe by Tammy Winters for All RecipesTricia Yearwood's no-bake rocky road barsAll the rocky road bar combos on TikTokIna Garten's limoncello fruit salad recipe ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Sarah Jessica Parker stops by to talk 'And Just Like That.' Also, a conversation with Winnie Harlow about her journey with vitiligo. Plus, Martha Stewart shares two simple summer desserts. And, exploring small women-owned businesses across the country. 

Aymeric Pinard, le chef pâtissier du restaurant d'Alain Ducasse, Le Grand Contrôle à Versailles, a décidé de nous emmener au Japon. La différence de culture, d'art de vivre et de gastronomie l'y a particulièrement marqué. Il en a d'ailleurs rapporté un bon nombre de techniques et d'ingrédients dans sa valise qu'il réutilise presque quotidiennement.Les spécialités sucrées au JaponAvant d'aller au Japon, Aymeric était justement en train de réaliser un dessert autour du sarrasin. Oui mais voilà, il n'arrivait pas à trouver la meilleure manière de le travailler dans une glace. Arrivé là-bas, il a goûté le sobacha, une infusion au sarrasin torréfié. Et il a eu une vraie révélation : c'est en sorbet, dans une infusion à l'eau directement, qu'il allait travailler ce produit.En parallèle, il a aussi goûté la prune umeboshi et le sakura qu'il réutilise régulièrement dans nombreux de ses desserts.Enfin, côté technique c'est le kakigōri, un dessert japonais à base de glace râpée sur laquelle on verse un sirop au thé vert, aux fruits ou au sésame, qu'il a découvert et réutilise très régulièrement.Au menu de cet épisode

Amour Desserts launched its 2025 mooncake collection in Melbourne, offering local delivery, pickup & Australia-wide postage. The range includes both traditional and modern flavours, packaged for gifting and ideal for celebrating the Moon Festival. Customers can order online for Melbourne mooncake delivery or nationwide delivery. Amour Desserts City: Hoppers Crossing Address: 2/126 Bethany Road Website: https://amourdesserts.com.au/

Sometimes the most productive thing you can do is stop rushing. In this episode, I share why I've been intentionally “unproductive” in the South of France, the desserts worth ordering every time, and the behaviour behind the most attractive person in the room. Support the show by shopping The Upper Echelon here. Connect with me: Instagram: @dimitrovelena Twitter: @dimitrovelenaa YouTube: @twenty.something For women in their twenties becoming the most elegant, intentional, and magnetic version of themselves—without losing their values. Twenty Something is a weekly audio journal of quiet confidence, femininity, and self-respect, recorded as lessons to my future daughter. P.S. If you're reading this, say hi in the reviews. Keywords: South of France travel, slow living, femininity as energy, quiet confidence, elegance over looks, classic style inspiration, solo travel, intentional living, charm over beauty, confidence for women, being called boring, self-respect in your twenties, cultivating elegance, luxury lifestyle reflections, The Upper Echelon

There are a lot of desserts named after severe weather phenomena, but not all of them are created equal. We asked Tornado Alley's top meteorologist, Gary England, to help us rank some of these desserts, based on the severity of the weather they are named for. In addition to Gary England's dessert rankings, this episode includes a conversation Paul Breslin about how weather affects our tastes. Breslin is a professor with the Department of Nutritional Sciences at Rutgers University. He also works with the Monell Chemical Senses Center, researching taste perception.This episode originally aired on July 27, 2014, and was produced by Dan Pashman and Kristen Meinzer. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Get my FREE weightloss videos (The Secrets to How I Lost 100lbs): www.nobsfreecourse.com Ever finish eating and immediately think, “I just need something sweet”? That was Jamie. She swore she'd never be someone who didn't end every meal with dessert. But after one conversation with me, everything changed. In this episode, I show you how we uncovered what dessert was really doing for her—and how she finally stopped needing it just to feel okay. Now? Jamie still enjoys sweets—but doesn't obsess over them. She eats them when they're worth it, not because her brain throws a tantrum without them. If you're tired of sugar cravings, nighttime eating, or that nagging “but I deserve it” voice… this episode is your game-changer.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Obi Obadike. A world-class fitness and nutrition expert, about the importance of building healthy habits, realistic weight loss goals, and the truth behind diet myths. Obi emphasizes portion control, consistency, and education over quick fixes. He also discusses his supplement brand, Ethical Inc., co-founded with actor Morris Chestnut, and shares practical advice for sustainable health and wellness.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Obi Obadike. A world-class fitness and nutrition expert, about the importance of building healthy habits, realistic weight loss goals, and the truth behind diet myths. Obi emphasizes portion control, consistency, and education over quick fixes. He also discusses his supplement brand, Ethical Inc., co-founded with actor Morris Chestnut, and shares practical advice for sustainable health and wellness.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Obi Obadike. A world-class fitness and nutrition expert, about the importance of building healthy habits, realistic weight loss goals, and the truth behind diet myths. Obi emphasizes portion control, consistency, and education over quick fixes. He also discusses his supplement brand, Ethical Inc., co-founded with actor Morris Chestnut, and shares practical advice for sustainable health and wellness.

Send us a textFounded by Frederick E. Jordan and John William Templeton, National Black Business Month honors and celebrates black-owned businesses across the nation, highlighting their significant contributions to diversity and equality in the country.WEBB Squared, an NC non-profit and Chatham Chamber member located in Chatham County will celebrate National Black Business Month with A Taste of WEBB - which includes food, dessert, entertainment - all provided by WEBB entrepreneurs enrolled in our entrepreneurial coaching program.  Additional entrepreneurs will be showcasing their businesses. Please join us!Taste of WEBBDate: Friday, August 15Time: 5:30 to 8 pmLocation: 79 West Innovation Hub, 120 Mosaic Blvd, Pittsboro NC 27312TICKETS NOW ON SALELineup: 5:30 pm - Networking, Wine & refreshment. Music by Larron Lee, WEBB entrepreneur. Larron Lee is a Licensed Professional Counselor and owner of Lee Consulting Group service serving individuals and families in NC. When not working as a counselor, Larron is a musician and plays the piano, organ and bass guitar.Food from Tasting Queens Market, Desserts from Fancy and Frosted, LLC and I am Cookie and Sugar Company.6:30 pm - book reading - James “Monte” Montague - Author, Entrepreneur, Founder of F7 Development Corp, and F7 Blackstone Ranch - Will share an excerpt from his book Hood-Minted: How Hustle, Faith and Fifty-Cents Built an Empire7 pm - Comedy with April Storm Perry, a professional actress, stand-up comedian, writer, theatre maker, educator, and beauty and wellness influencer.For more information, www.webbsquared.org or contact Rinnie@webbsquared.org.Sponsors Include:PNC Foundation, 79 West Innovation Hub, Chatham Artists Guild, Duke Energy, Innovate Chatham, O'Mara Landscaping, Zen Business, Mark Hewitt Pottery, The Plant, and Binsured Advisors, LLCSupport the showThank you for listening.... Feel free to contact us with your thoughts, questions, or more. We would love to hear from you. Please contact rinnie@webbsquared.org

We're diving into one of the most overlooked—but surprisingly important—parts of family nutrition: drinks. In this final episode of our “What Can I Eat?” series, we're talking about what's really hydrating (spoiler: it's not just water), why juice boxes aren't the solution, and how ancestral wisdom can help us rethink what we offer our kids and ourselves to drink each day.   We chat about everything from raw milk and herbal teas to fermented beverages like water kefir and kombucha. You'll hear practical tips, stories from our own families, and the deeper “why” behind nutrient-dense drinks. If you've ever wondered what's actually worth sipping—or how to ditch the dye-filled sports drinks—this episode is packed with insight.  

Bourbon Steak Orlando has recently taken up shop in the old Shula's Steakhouse at The Walt Disney World Dolphin Resort, and Mike and Gary have a lot to talk about. How does the menu look? Is it out of everyone's price range? Tune in to find out. Thanks for listening. 0:00 Introduction 11:53 Bourbon Steak Orlando 15:23 Starters and Appetizers 20:19 Entrees 27:57 Sides 30:45 Desserts and Cocktails 34:47 Wrap-Up   Support the Show: Luxury Travel Advisors LLC - Book your next Disney World vacation with Mike....His services are completely free and you will support a small business. (luxurytraveladvisorsllc.com) Magic Candle Company - Bringing the Vacation to you...On your next purchase use discount code (wdwbtg) at check-out to receive 15% off your purchase. (www.magiccandlecompany.com)   Helpful Links: Check out our YouTube Channel (@wdwbtg) Social media (@wdwbtg)

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Obi Obadike. A world-class fitness and nutrition expert, about the importance of building healthy habits, realistic weight loss goals, and the truth behind diet myths. Obi emphasizes portion control, consistency, and education over quick fixes. He also discusses his supplement brand, Ethical Inc., co-founded with actor Morris Chestnut, and shares practical advice for sustainable health and wellness.

H4 Segment 2 - Fri July 18 2025 - Food Desserts in Cities were created because stores were 'robbed out of business

6pm Hour H1 - Fri July 18 2025 Segment 1-HHS Secretary RFK Jr has been making changes to our foods and drink--- Segment 2 Food Desserts in Cities were created because stores were 'robbed out of business' Segment 3 Trump just filled Defamation lawsuits against Dow Jones, News Corp and the Wall Street Journal

This chocolate layer cake with a dab of apricot jam and a chocolate coating may seem simple, but it’s caused a lot of fuss. Anney and Lauren dig into the science and slightly dramatic history of the sachertorte.See omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Monty Garside. A full-time attorney turned baker and founder of Confectionist Bakery. Here are some key highlights from the episode:

We're wrapping up our re-recorded “What CAN I Eat For…” series with a topic that brings out all the mixed feelings: dessert. Whether you're the “always say yes” mom, the “no sugar ever” mom, or somewhere in between, this episode is packed with honest conversation, personal stories, and practical ideas for navigating sweets in a culture that normalizes daily sugar overload.   We're talking about our own dessert philosophies, how we set boundaries with our kids, what we serve in our homes, and why saying “no” to sugar doesn't have to mean saying “no” to fun. If you've ever wondered how to handle birthday parties, grocery store freebies, or post-dinner dessert expectations, this one's for you.  

You can have it all—healthy, delicious, and actually crave-worthy. This week, we're joined by the brilliant and bubbly Samah Dada—cookbook author, wellness creator, and the force behind the cult-favorite blog Dada Eats. She's here to prove that clean eating doesn't have to mean boring, and that indulgent recipes can still be nourishing. From her viral avocado cream pasta to the frozen date desserts that taste like Reese's, Samah shares her go-to summer staples, pantry must-haves, and the five spices that will change your cooking forever. We dive into her journey from The Today Show to building her own brand, how she healed her body after a PCOS diagnosis, and why flavor (and fun) are the key ingredients to feeling good. Whether you're cooking for a crowd, trying to eat cleaner, or just want to fall back in love with food, this episode is packed with practical hacks, thoughtful wellness tips, and inspiration to make your kitchen—and your life—a little more joyful. Mentioned in the Episode: Dada Eats Love to Cook It: 100 Plant-Based Recipes for Everyone at Your Table An Anti-Inflammatory Cookbook by Samah Dada Dada Eats Recipes Dada Eats Blog Dada TV Alien Eau de Parfum by Mugler  REVLON Super Lustrous Lipstick in Smoky Rose MERIT Beauty Shukette Restaurant NYC A Sony Music Entertainment production.  Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts and follow us at @sonypodcasts  To bring your brand to life in this podcast, email podcastadsales@sonymusic.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hour 3 of the Marc Cox Morning Show brings the heat with 2A Tuesday, as Marc talks with Dan Green from The Range St. Louis West about new legislation dropping the $200 suppressor tax stamp and why now's the time to snag one. Suppressors aren't just for spies—they improve accuracy, protect hearing, and are finally becoming more accessible thanks to Republican efforts to roll back outdated NFA rules. Marc's exclusive listener giveaway gives fans a shot at $300 off a suppressor and the tax stamp paid. Then in Kim on a Whim, the focus shifts from firearms to food dyes, as Kim breaks down RFK Jr.'s bold moves to eliminate artificial colors in U.S. food products like ice cream. From Fruit Loops to frozen treats, major companies are phasing out Red 40 and Yellow 5—but not for your health, for their sales. It's all tied to rising costs, public image, and a coming food fight if a liberal takes back control.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Marty Garside. A full-time attorney turned baker and founder of Confectionist Bakery. Here are some key highlights from the episode:

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Marty Garside. A full-time attorney turned baker and founder of Confectionist Bakery. Here are some key highlights from the episode:

With summertime heat and humidity reaching unbearable levels, Arch Eats hosts George Mahe and Cheryl Baehr are looking for any way they can find to cool off. There are the usual suspects—the classic frozen treats like custard, snow cones, and slushies—but in this episode, they’re covering the under-the-radar, unexpected desserts that have been in their rotation this season. From fish-shaped waffles stuffed with black sesame brittle ice cream to Korean shaved ice and ice cream nachos, they’ll take you on a frosty tour of the area’s most unique dessert spots that is guaranteed to cool you off and pique your culinary curiosity. This episode of Arch Eats is sponsored by Anheuser-Busch Brewery Tours & Experiences and supported by Proper Brands. Anheuser-Busch invites guests to its next food and beverage pairing dinner at the Budweiser Biergarten on July 17. The evening features a four-course meal complimented with four carefully selected beverages. Reserve your seat. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: St. Louis Rotisserie, 12414 Olive, Creve Coeur, 314-576-5656. Straub’s, Multiple locations. Citizen Kane’s Marketplace, 127 W. Clinton, Kirkwood, 314 394-1093. dohmo, 9538 Olive, Olivette, 314-222-3518. Joyful House, 3900 S. Grand, Dutchtown, 314-696-8255. Café Ganadara, 6413 Hampton, Saint Louis Hills. 314-802-7044. Spoonful Dessert Cafe, 12943 Olive, Creve Coeur, 314-485-1757. Vampire Penguin, 12 S. Euclid, CWE, 706-294-5600. Twisted Rolls Chimney Cakes, 14640 Manchester, Ballwin, 636-386-5025. Snow Factory, Multiple locations. Rollup Ice Cream & Eatery, 4551-B Telegraph, Oakville, 314-200-8293. JARS by Fabio Viviani, 8853 Ladue, Ladue, 314-202-8736. Sando Shack, 7376 Manchester, Maplewood, 314-932-7046. Sugarwitch, 7726 Virginia, Carondelet, 573-234-0042. Serendipity Homemade Ice Cream, 4400 Manchester, The Grove, 314-833-3800. Silvie Dee’s, 8721 Big Bend, Webster Groves, 314-918-5472. Poptimism, 3730 Foundry Way, Midtown, no phone. La Vallesana, 2801 Cherokee, Benton Park, 314-776-4223. You may also enjoy these SLM articles: More episode of Arch Eats Top spots for snow cones in St. Louis Where to find the best ice cream, frozen custard, snow cones, and more in St. Louis Where to bring home the top St. Louis ice cream, frozen custard, gelato, and more Ask George: What’s your favorite indulgence from a local ice cream or custard shop? See omnystudio.com/listener for privacy information.

En dessous de 100 degrés : voilà la clé de la vapeur douce. Universelle, cette méthode de cuisson ne connait pas de frontière, elle est considérée comme la meilleure pour les aliments et pour la santé. La vapeur cuit sans qu'il faille ajouter quoi que ce soit, les fibres sont restructurées, le fruit est fondant, et il n'est nullement nécessaire d'ajouter du sucre.   Tous les fruits peuvent être cuits, le jus des fruits cuit avec les fruits et donne un sirop naturel. Les déclinaisons ne manquent pas : du flan aux clafoutis, aux pains, aux gâteaux nuages, aux mousses, pickles et fruits réhydratés.  Avec Stéphane Gabrielly, cuisinier, formateur à l'École Ferrandi Paris, sourceur de paysans producteur, et auteur de 2 livres autour de la vapeur douce, aux éditions Albin Michel : plats gourmands, vapeur douce et sublimez les produits du marché à la vapeur douce.   EN IMAGES   Pour aller plus loin - Desserts à la vapeur, de Jennifer Hart Smith - Autour du vitaliseur de Marion et les recettes - Pour la vapeur douce, utilisez une couscoussière, un panier vapeur, un panier vapeur en inox ou encore une marguerite. - À toute vapeur ! sur RFI.   Programmation musicale : Love High, de Gaby Hartman.

Another hour with Henry Lake filling in for Chad Hartman on this 4th of July as we chat with our friend Sheletta on a Feisty Friday - we talk southern cooking, Drake's fake abs and more! Also Jeff Maday previews what is happening at Canterbury this Fourth of July weekend and we rank some of the go-to desserts!

In this episode of 'Needs Some Introduction,' host Victor and co-host Sona discuss the entire fourth season of 'The Bear.' They delve into the show's evolution from chaotic restaurant kitchen dynamics to a more contemplative and character-driven narrative. The conversation covers key plot points, character growth, recurring themes, and the potential future of the series. Additionally, the hosts touch upon their thoughts on Apple TV's recent successes and upcoming content. The episode wraps up with thoughts on the season's conclusion and its reception among audiences.   00:00 Introduction and Podcast Overview 00:11 Discussing the Binge Show 02:18 Apple TV's Success and Other Shows 03:20 End of School Year Chaos 06:15 Transition to 'The Bear' Season 4 08:13 Analyzing 'The Bear' Season 4 32:04 Therapeutic Themes in 'The Bear' 38:04 Scallop Dish and Sydney's Growth 40:43 Ibraheem's Money-Saving Plan 41:26 Rob Reiner's Consultant Character 43:25 Richie's Philosophy and the Critic 44:31 Marcus's Desserts and Luca's Return 48:43 Claire and Carmi's Relationship 55:42 Sydney's Decision Dilemma 01:01:13 Carmi's Al-Anon Meeting 01:04:36 Sydney's Dad in the Hospital 01:07:24 The Bears' Healing Wedding 01:12:21 Francine's Transformation and Subtle Show Details 01:13:32 Emotional Interactions and Character Development 01:14:54 Humor and Running Gags 01:17:00 The Green Sweatshirt and Symbolism 01:17:25 Sydney's Choices and Restaurant Dynamics 01:22:04 Richie's Realization and Purpose 01:25:14 Carmi's Relationship with His Mom 01:30:27 Final Conversations and Future Speculations 01:43:10 Upcoming Shows and Final Thoughts

1st hour of the G-Bag Nation: Show Open; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: Desserts; Biggest L; Biggest Dub! full 2480 Sat, 28 Jun 2025 00:50:56 +0000 tRVbaLLllS7wt1YwFeYOG61TvLOxmB3X sports GBag Nation sports 1st hour of the G-Bag Nation: Show Open; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: Desserts; Biggest L; Biggest Dub! The G-Bag Nation - Weekdays 10am-3pm 2024 © 2021 Audacy, Inc. Sports F

In honor of NYC Pride Weekend, baker Justin Burke talks about Potluck Desserts: Joyful Recipes to Share with Pride, a cookbook inspired by queer potlucks. He shares recipes like Snickerdoodle Peach Cobbler, Lemon-Thyme Bars, and Hummingbird Blondies, along with reflections on joy, pride, and chosen family.  

It may sound cliché, but I suspect for most of you, Dorie Greenspan needs no introduction. Dorie is an accomplished baker, whose books range from an oversize volume of never-fail cookie recipes, Dorie's Cookies, to translating the recipes of master Parisian pastry chef Pierre Hermé, making them accessible to home bakers in Desserts by Pierre Hermé. And when Julia Child launched her TV show, Baking with Julia on PBS, she tapped Dorie to write the companion book, Baking with Julia. Dorie describes herself as a part-time Parisian, so I took advantage of her time while she was in Paris recently invited her to stop by my kitchen for a chat. We talked about many subjects, including our favorite baking pans, whether the U.S. is ready for metrics (or at least recipes in weights), how to get the hump in madeleines, and how she wrote, and cajoled recipes from pastry chefs and pâtisseries, for her Paris-based cookbooks; Baking Chez Moi, Around My French Table, and Paris Sweets.Her new book is Dorie's Anytime Cakes and features casual cakes, in all different shapes, sizes, and flavors…When Dorie came by, she (of course) arrived with cakes from Pierre Hermé and a box of macarons, including one flavored with tomato leaves and another with tonka beans. A few show notes:* When asked about her three favorite bakeries in Paris at the moment, she mentioned Michalak, Rayonnance, and Tapisserie in the podcast.* My favorite California Blenheim dried apricots are from Apricot King. * The European-style cake pan we mentioned is the Tea Loaf Pan from King Arthur Baking. (I mention it in my chocolate book, coming out in the spring of 2026.)I hope you enjoy our chat!- David* Follow Dorie on Instagram and Facebook* Visit her website: doriegreenspan.com* Subscribe to Dorie's newsletter: xoxodoriegreenspanSubscribe to my newsletter to get podcasts, recipes, Paris posts, and more sent right to your Inbox! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Producer Dylan Mathews gives his top five major fast food chain desserts, and The Morning Shift crew reacts to it.

In this Q&A episode, we're diving into the real-life questions that come up when life, goals, and physiology all collide. From navigating pregnancy training goals to understanding when your fat loss plateau might be hormonal—or just habit-driven—we're giving you straight answers and practical advice you can use right now. We cover: ✔️ How to adjust your mindset and training goals during pregnancy to stay strong and supported, not stressed ✔️ When to choose sleep over a workout—and how to make the call without guilt ✔️ How to tell the difference between hormone issues and inconsistent habits when progress stalls ✔️ What to eat post-workout for better recovery, energy, and results (with real food examples!) Whether you're in a season of change, frustration, or just looking to optimize your routine, this episode will help you move forward with clarity, compassion, and confidence. APPLY FOR COACHING: https://www.lvltncoaching.com/1-1-coaching SDE Method app: https://www.lvltncoaching.com/sde-method-app Macros Guide https://www.lvltncoaching.com/free-resources/calculate-your-macros Join the Facebook Community: https://www.facebook.com/groups/lvltncoaching FREE TOOLS to start your health and fitness journey: https://www.lvltncoaching.com/resources/freebies Alessandra's Instagram: http://instagram.com/alessandrascutnik Joelle's Instagram: https://www.instagram.com/joellesamantha?igsh=ZnVhZjFjczN0OTdn Josh's Instagram: http://instagram.com/joshscutnik   Timestamps: 00:00 Welcome to the Fitness League 00:55 Balancing Healthy Eating and Desserts 04:43 The Story of Josh and Joelle's Partnership 13:41 Creatine and Pre-Workout Timing 16:28 Electrolytes During Pregnancy 18:59 Setting Goals During Pregnancy 22:03 Gluten and Gut Health 24:26 Powerlifting Program in the App 25:54 Sleep vs. Workout Prioritization 29:44 Scaling Intensity as Labor Approaches 32:20 Movie Moments and Personal Stories 32:50 Postpartum Health Challenges 36:19 Navigating Illness and Exercise 41:32 Post-Workout Nutrition Tips 44:50 Balancing Workouts with a Busy Life 48:18 Understanding Hormonal Health and PCOS 52:14 Exploring Plyometrics and Fitness Progression