Podcasts about desserts

Cleveland Food Scene. Today on Flavors Unknown, I sit down with five dynamic culinary voices who are reshaping perceptions of Cleveland and Detroit's food and drink scenes.This panel was recorded during StarChefs Rising Stars in Cleveland, and wouldn't have been possible without the support of Symrise Food & Beverage North America.My guests include:

Bill Maher asks Nancy Mace, and the rest of his audience, 'where are the kids protesting' the ongoing genocide of Christians in Nigeria. Dan offers his thoughts on what more we can and should do in response to these atrocities, and why there isn't more mainstream media coverage of it.Dan also tussles with habitual offender 'Erie Mike' on whether disgraced former FBI director James Comey is getting what he deserves with the current Trump Department of Justice prosecution of him.

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

What's a Top Chef's go-to recipe for hosting friends?This week, we're not only sharing our best home-cooking bites, but we're also asking Top Chef Melissa King about her favorite bite of the week!By the end of this episode, you'll discover two vegan desserts that use a surprising ingredient, plus a few new ways to bring miso into your weeknight cooking. Chef Melissa King also reveals her go-to date night dish from her new cookbook: Cook Like A King.Tune in for a quick dose of home cooking inspiration!***Links:Find out more about Melissa King, follow her Instagram, and check out her new cookbook: Cook Like a King Recipes discussed in this episode from “Cook Like A King”: Shaighainese Lionhead Meatballs, Miso Baba Ghanoush, Miso Caesar Salad, Miso Marinated Fish, and Hong Kong Milk Tea TiramisuOther recipes discussed: Sonya's grandmother's Tefteli (meatball) recipe, and another of our favorite miso-marinated fish optionsMelissa's "Best Bite" was from House of Prime Rib in San FranciscoOur Cooking a Steakhouse Dinner at Home episode has more steakhouse-inspired recipesOur best bites of the week:Silken Tofu Chocolate Mousse from the Conscious Plant Kitchen – this would be great with the addition of espresso powder, and topped with macerated berries!The “Co-op Tofu Brownie Cookies” can be found in Nicole Rucker's Fat & Flour***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!Book a farmers' market tour with Sonya in Portland, OR!

Si vous avez perdu la passion pour la cuisine et plus particulièrement pour les desserts, Antoine Goulet et Philippe Dickey ont la solution pour vous. Le duo de pâtissiers amateurs lancent le livre Nostalgies : 100 desserts rétro revisités Entrevue avec Antoine Goulet et Philippe Dickey, auteurs du livre Nostalgies : 100 desserts rétro revisités. Regardez aussi cette discussion en vidéo via https://www.qub.ca/videos ou en vous abonnant à QUB télé : https://www.tvaplus.ca/qub ou sur la chaîne YouTube QUB https://www.youtube.com/@qub_radio Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Die Gurke ist leicht, erfrischend und vielseitig einsetzbar. Nicht nur im Salat, eingelegt als Gewürzgurke oder als Snack für zwischendurch. Und sie ist sehr gesund: In der Schale stecken viele Vitamine und durch den hohen Wasseranteil ist das Kürbisgewächs besonders kalorienarm. Wegen ihrer bitteren Geschmacksnoten bietet sich die Gurke auch besonders gut an bei Desserts mit Obst - Pflaumen oder Trauben. Und nicht zuletzt lässt sich das Universalgemüse in geschmolzene dunkle Schokolade dippen. Ausgedacht hat sich das der Genussforscher Thomas Vilgis vom Max-Planck-Institut in Mainz.

    Welcome to the Firearms Insider Gun & Gear Review Podcast episode 594. This episode is brought to you by Primary Arms, Walker Defense, XS Sights, and VZ Grips. In this show we have a chassis review. We talk about Dot's, Stingray's, Timber, and Desserts with sprinkles   As you may know, we showcase guns, […] The post Gun & Gear Review 594 – Tacticool chassis appeared first on Firearms Radio Network.

    Welcome to the Firearms Insider Gun & Gear Review Podcast episode 594. This episode is brought to you by Primary Arms, Walker Defense, XS Sights, and VZ Grips. In this show we have a chassis review. We talk about Dot's, Stingray's, Timber, and Desserts with sprinkles   As you may know, we showcase guns, gear, and anything else you might be interested in. We do our best to evaluate products from an unbiased and honest perspective.   I'm Chad Wallace, host of the most dedicated firearms podcast around With me tonight are: Tony, Rob, Rusty   Sponsor #1: XS Sights   For over 25 years, XS Sights has helped you get on target faster. Offering tritium sights in all different types and styles, low light is no longer an obstacle. Most options come with a brightly colored photoluminescent ring around the tritium. That colored ring makes them work great in the daylight also. XS Sights has sight styles for everyone: Big Dot's, Ghost Rings, Standard Notch and Post, Minimalist, Suppressor Height, all offering tritium options. Available for a plethora of firearms types, from shotguns to handguns, XS sights has you covered for all your low light sighting needs.   Our XS Sights Product of the week is - Minimalist Night Sights for Colt Python   Use Code “GGR20” for 20% off of almost everything at xssights.com   What we did in Firearms:   Black Collar Priapus grip   Announcements: Bandwidth sponsor Patriot Patch Co.  And their Patch of the Month Club! T-shirts are available through our FRN site, or click the “Merch” tab on Firearmsinsider.tv   AFFILIATES / DISCOUNTS: Walker Defense Research - enter “INSIDER15” for 15% off XS Sights - “GGR20” for 20% off Primary Arms VZ Grips - “GGR15” for 15% off handgun and rifle grips Brownells Gun Guys Garage discount code - “FRN15OFF” LA Police Gear Atibal Optics - enter “FIREARMSINSIDER20” for 20% off 5.11 Tactical PowerTac Lights - enter “GGR” for a real good discount JSD Supply Modern Spartan Systems - “GGR15” for 15% off Rough Cut Holsters - “firearmsinsider” for 20% off Global Ordnance Infinite Defense (Infinity Targets) - “PEW15” for 15% off Guns.com Magpul Palmetto State Armory Unique ARs - “GunGearReview” for 10% off CobraTec Knives - “GGR10” for 10% off Nutrient Survival - “GGR10” for 10% off Gideon Optics - “GGR” or “INSIDER” for 10% off Lone Wolf Arms US Optics - “INSIDER15” for 15% off Camorado - “FIREARMSINSIDER” for 5% off Optics Planet Midway USA Strike Industries North Forest Arms - “GGR” for 10% off Kini SafeAlert - “GGR” for 20% off FoxTrot Mike - “GGR” for 10% off XTech Tactical - “GGR10” for 10% off Die Free Co   ROB - Disclaimer The views and opinions expressed in this podcast are those of the individual co-hosts and do not reflect the official policy or position of the Firearms Radio Network and/or their employers. This is NOT legal advice, nor should it be considered as such. Viewer discretion is advised. This is especially true on live shows.   Main Topic is sponsored by: VZ Grips    VZ Grips has been manufacturing handgun grips since 2003. With a reputation for quality, consistency & innovation, top tier manufacturers choose VZ grips. They come in a variety of styles, patterns, colors, and are manufactured from proprietary G10, Micarta, Carbon fiber, or polymer. Available with varying degrees of texture, VZ offers a wide range of grips for all different firearm types. Made in the USA, VZ gives you the grip you can count on.   Featured Grip of the week - VZ FRAG Carry for the Beretta 92XI   Coupon code “GGR15” gets 15% off handgun and rifle grips at vzgrips.com   Main Topic: Product Review Chad - MDT LSS Gen3 “Tactical”   Product Spotlight and Discussion:    Dot EHS-1 MSRP - $599.99   Volquartsen Lightweight Stingray MSRP - $1495.00

WBZ's Jordan Rich talks with Susan Mara Bregman, author of "New England Sweets: Doughnuts, Bonbons & Whoopie Pies," about the history of Necco Wafers.Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

WBZ's Jordan Rich talks with Susan Mara Bregman, author of "New England Sweets: Doughnuts, Bonbons & Whoopie Pies," about the history of Dunkin' Donuts. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

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

WBZ's Jordan Rich talks with Susan Mara Bregman, author of "New England Sweets: Doughnuts, Bonbons & Whoopie Pies," about the history of Baker's Chocolate.Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

K100 w/ Konnan & Disco is presented to you by FanDuel Sportsbook! Quickest deposits & withdrawals, plus betting available on all sports in the US & worldwide! Support K100 & check out the best in the game, FanDuel! Check out our Patreon site at Konnan.me and Patreon.com/Konnan for extra audio, exclusive video, listener roundtable discussion shows, watch-a-longs, call in shows with Konnan and DI, plus so much more! Get Interactive on Twitter @Konnan5150 @TheRealDisco @JFFeeney3rd @TheCCNetwork1 @K100Konnan @TheHughezy @HarryRuiz @HugoSavinovich @RoyLucier Youtube: https://www.youtube.com/@KeepinIt100OFFICIAL @K100Konnan on Facebook, Twitter, and Instagram! Rugiet's 3-in-1 formula gets you ready in just 15 mins on avg & effects can last up to 36 hrs. Stay confident, present, & in control in the bedroom! Connect at rugiet.com/k100 to see if Rugiet Ready's right for you. You can use code K100 to get 15% off! Check out LegacySupps.com and use the code K100 for 10% off of their fat burner, pre workout, testosterone supplement, and sleep aid! Brought to you by friend of the show, Nick Aldis! Plus they now carry Women's supplements, brought to you by Mickie James! TheAeonMan.com brings you high quality Superfood Protein, world class New Zealand Deer Antler Velvet extract for natural testosterone, & supplements to eradicate joint pain & more for all of your health & needs! Use code WELCOME15 for 15% off! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dub and Nectro dive into the world's top 10 BEST chocolate desserts. From the delicate French chocolate delicacies, to gooey Swedish delights, rich Italian cakes, and a creation out of Brazil leaving our mouths watering. We cover the textures, traditions, and flavours that make these chocolate classics unforgettable. Plenty of laughs, nostalgia, and debate as we compare what makes each dessert stand out, which ones we've tried (or desperately want to try), and how these global treats connect back to our own chocolate cravings here in Australia.Thanks to Taste Atlas for the list.Thanks to Royal Stacks for sponsoring the podcast, get your burgers now, STACKS ON!Follow us @thefoodguyspodDM us your questions and topics! Hosted on Acast. See acast.com/privacy for more information.

Get ready to satisfy your sweet tooth, without eggs, dairy or refined white sugar! Join us for a special Ask Me Anything episode with Rouxbe Director of Vegan Pastry, renowned vegan pastry chef Fran Costigan, affectionately known as the “Queen of Vegan Desserts.” Whether you're a long-time plant-based eater or just dessert-curious, this is your chance to connect directly with Fran and ask her anything about baking without eggs, dairy, or compromise. From decadent chocolate cakes to creamy custards and flaky pastries, Fran will share her expert tips, creative substitutions, and the secrets to making a variety of no-apology vegan treats that wow even the most skeptical sweet lovers.This episode invites home bakers, professional chefs, and dessert fans of all stripes to explore the delicious world of vegan confections. Curious about aquafaba? Wondering how to achieve that perfect rise without eggs? Want recommendations for your next show-stopping holiday dessert? Fran's got you covered. You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Geoff and Marie's Good Life: Part 15The Live Sex ShowGeoffrey performs in public.Based on posts by Only In My Mind, in 15 parts. Listen to the Podcast at Explicit Novels.We were sitting cuddling together on the sofa when Colin arrived, with Mia in tow. Angie had offered to cook that afternoon and we were trying to decide what we fancied. I suggested a chilli con carne with rice. Angie decided otherwise."Kids," she called. They wandered in from the kitchen with glasses of milk and a chocolate biscuit each."If I go shopping for ingredients, would you two help me cook tea tonight?" The two teens shared a look and agreed. "Right," she announced, standing up. "Go and sort out your homework with grandad; I'll go shopping."I stood and went to get my wallet. She glared at me. "Go on. Do it," she challenged me. "I bloody dare you to offer me money to get food for the people I care about."I carefully closed the drawer and apologized for my insensitivity. "I just don't want you to think that we take you for granted," I explained.Her expression softened. "And if I ever feel that way, I'll say something, but right now it's my turn to give. Please allow me that."I went and pulled her into a hug. "Sorry Angie. You know I wouldn't deliberately upset you. Am I forgiven?"She returned my hug. "You were never in trouble. I was just reminding you that we're family now and I want to contribute too."She gave me another squeeze, a brief kiss and she left. I turned to the kids, who had watched our exchange, fascinated. "What?" I asked.Colin shook his head. "Not sure about this whole adult relationship stuff," he griped. "They are all weird." Mia smiled at his comment, but didn't argue. To be fair, the lad had a point."Okay." I clapped my hands. "Homework?"It turned out that they were studying climate change. Their teacher had given the class three questions and they were free to choose which one to answer. I suggested that Colin and Mia avoided answering the same question so they weren't accused of copying, and sent them off to the study.Angie was back and in the kitchen laying out her ingredients when the teens finally reappeared. Colin, ever the gentleman, had allowed Mia to use our laptop for her slides, while he had used my tablet. That was fine; it wasn't as though we regularly used our devices to cruise porn sites. Besides, I had made sure that Marie knew to use private tabs if she was viewing adult content. The kids were old enough to start learning about relationships. Images of explicit sex were not on their agenda for some years to come.I sent them in to the kitchen and, with their permission, went to check over their homework. I was reassured. If I had seen job applications written that thoughtfully, they both definitely would have qualified for an interview.I joined the others in the kitchen, only to find that I was redundant. Colin was slicing an onion, Mia was chopping mushrooms and Angie was trimming what looked like a pork fillet. She looked up and shook he head, smiling. "The sous chefs are doing fine," she explained. "I want them to feel confident that they can work without being micro-managed."I watched Colin. He was doing well. Slow, perhaps, but careful. Mia was taking equal care to have all the slices of mushroom a similar thickness."Shall I set the table then?" I suggested. The consensus was that yes, I could perhaps make myself useful that way."Set for a starter, main and dessert, please," Angie advised me. "We have a full menu planned.""Wine?""A nice white, maybe an oaked chardonnay," suggested Colin. "I checked on my phone," he explained, in response to my surprised expression.I grunted and went to set about my assigned tasks, and that was how Marie found me when she returned from work. "That's my job when you're the cook," she observed."I have been supplanted by our wicked betrothed and her evil teen minions," I sulked."That's nice, dear," she said, absently, as she bustled about putting her coat away.We went into the kitchen together once I had finished. My wife walked up behind Angie and gave her a big hug. "Geoffrey is feeling emasculated," she told her friend. The minions looked on in amusement.Angie gave a derisive snort. "It's my turn to cook with the kids because I'm here today. Geoff can take his turn any day.""There you go, Geoff," my wife reassured me. "We still enjoy your cooking, it's just that Angie gets less opportunity." Seeing as how I was only pretending to be upset, it was easy to pretend that all was forgiven. I accepted the explanation with a kiss for both of my girls and went off in search of a bottle of wine.I sat and red, while Marie and Angie caught up in the kitchen. Marie joined me ten minutes later. "Angie's bursting to tell me about her day, but all she dare say in front of the kids is that you and she had a pleasant afternoon."I glanced at the door. "I don't think we should have this conversation here and now. If one of the youngsters walks in, the guilty silence will just be uncomfortable for everyone. So how was your day?"And so we sat and I listened to her accounts of generous donors, sweet natured old ladies and the occasional twat who tried to bargain down the price on the ticket. For Fuck's sake! It's a charity shop. And Marie was clear; the worst offenders were most obviously not short of change. They were just tight bastards. Not that my beloved ever capitulated. She would just smile sweetly and remind them where they were, pointing out that they were welcome to try the same approach in John Lewis with her full support.We made the occasional foray to the kitchen but our offers of help were politely, but firmly, rebuffed. To be fair, the atmosphere was relaxed. I asked about the menu and, after looking to the chef for approval, Mia ran through it. "We are starting with cubes of baked breaded brie on a bed of salad with a lingonberry relish. Then there is pork stroganoff with green vegetables and rice. For dessert we are having individual warm pear frangipane tartlets with chocolate sauce and vanilla ice cream." She paused. "Oh, yes," she continued. "If anyone is still hungry there's a selection of cheeses as well as olives, and some nice bread to go with dipping oils and vinegars."I did a quick calculation in my head. "At today's prices, I reckon that meal would come in at about £50 plus per head just in a country pub." Mia just grinned at me. I carried on. "Can I afford to get used to eating like this?"I looked around the kitchen brigade and saw three unreasonably happy cooks. Angie was obviously less demanding of the children and seemed thrilled to be able to pass on her knowledge. Colin just loved cooking and Mia seemed to be determined to learn so that she could help her mum.I turned to Angie. "This all smells wonderful. Wendy and Linda should both be here well before six. Is that okay, Chef?"Angie looked at her team. "Starters on the pass for six o'clock.""Yes Chef!" They shouted in unison. We shook our heads and left them to it.Wendy arrived first. Mia had sent her a text to say that they were eating at our place again. Wendy tried to apologize for intruding but we, particularly Marie, were having none of it. "We love having Mia with us. I know she's very mature but, as Colin is here anyway, it makes no sense for her to be at home, alone," my wife told her. "In addition, Angie is doing a cookery masterclass and she is way more tolerant of the kids than she is with me, so it's easier just to let them get on with it."Mia must have heard her mum's voice because she left the kitchen, briefly, to give her mum a hug before apologizing. "Sorry mum, but I need to turn the tarts so they brown evenly." And, with that, she dashed back to the kitchen. We led a bemused Wendy to the living room, sat her down and asked about her day. Her eyes filled as she explained just how grateful she was not to come home to have to start cooking a meal, even just for one night. She had a decent job in the Civil Service so money wasn't too much of a problem. She just struggled finding time to be the wage earner, housekeeper and mum. She felt guilty too that Mia seemed to feel obliged to sacrifice her spare time to help around the house rather than being a teenager.Marie glanced at me. We're not telepathic but I was certain we were thinking the same thing. Wendy was so caught up in being the perfect single parent, she had forgotten how to be Wendy.We never really got the chance, that evening anyway, to pursue that thought as we heard the front door open to herald our daughter's arrival. What followed, by then, seemed oddly familiar. Hearing his mother greeting us, Colin emerged from the kitchen, hugged his mum, and promptly departed, shouting over his shoulder, "Sorry mum. Got to dash. I can't let the rice overcook. Love you."Linda appeared as flummoxed as Wendy had. "I don't know what it is about this house, but there always seems to be something odd going on just lately." Wendy looked at her in surprise. "What?" my daughter retorted. "How many other throuple weddings have you been invited to? Even more particularly, how many with a Star Wars dress code?" She shook her head. "Christ, I hope it isn't genetic; otherwise I'm well and truly fucked!" She put her hand to her mouth guiltily and checked to see that neither of the youngsters had overheard. "Sorry all. That just slipped out," she apologized. "I've had a weird day at work too. Some half-wit manager wanted me to;” She did the 'air-quotes' with her fingers. "; Expedite a delivery to an important client in Nice.""Let's sit down and you can vent in comfort," I suggested. I led our daughter through and Marie followed with Wendy. "Now, go on. Story so far, idiot, big words, France. New readers start here."She explained that, in order to cover his ass for something that his team had screwed up, said half-wit tried to make it Linda's problem to solve. The vehicle in question was already in France and the driver had to observe French law. The only way to 'expedite' the delivery would be to exceed his permitted hours or fly another driver out to take over; neither was going to happen. Being Marie's daughter, of course she just picked up the phone and asked the operations manager for a cost code for the air fare from Gatwick to Lyon. Apparently the idiot had just assumed that Linda, being a woman could just, who knows? Make it go away?Ops manager had obviously queried the request and Linda, quite disingenuously, told him. It was not well received. She sighed. "On the upside, I got the problem back where it belongs. On the other hand, now I have to watch my back in case he tries to retaliate." She took a deep breath and sat back. "Thank you." We must have looked puzzled. "For just listening and not telling me what I should have done," she explained. She thought for a moment. "This place is still weird though."As she finished that thought, Colin appeared from the kitchen with a white napkin over his arm, to invite us take our places at the table. Linda looked at me. "See?" She mouthed. I could only grin in reply.We took our seats as directed and were joined by Angie and Mia. Colin disappeared to the kitchen and returned with the bottle of wine I had selected and placed in the fridge earlier. Handing it to me to open he returned to the kitchen. Angie cleared her throat. "Wendy, Linda; would you be prepared to let Mia and Colin have a small glass of wine with their meal? They have put their hearts into preparing it; it seems unfair that they miss out on that one component."Mia sat, apparently startled, and watched as her mother considered Angie's request. Wendy nodded slowly. "That seems fair. I'd rather she experienced alcohol in a civilized setting like this." She looked around the table. "Rather than getting hammered at her first student party at Uni."Linda nodded in agreement. "I'll get some glasses for them." Colin reappeared carrying three plates that he placed in front of Angie, Marie and Wendy. He made the journey again, this time serving Linda, Mia and me. He made the final trip for his own starter. As he sat, I reached across and poured a half measure of wine into his glass. He looked to his mum for reassurance. She smiled in acknowledgement. I poured a similar glass for Mia and then shared the remainder amongst the adults.I picked up my glass. "Ladies, Colin, a toast to the Chef and her crew." We four non-cooks raised our glasses in tribute; the cooks acknowledged our compliment and then joined in the toast. Then we attacked the food. The brie was delicious and matched beautifully with the sweet fruit jam. I watched surreptitiously as Colin finished a mouthful and self-consciously took a sip of wine. His brow furrowed as he reconciled the flavors of the wine and the food. He went back to his food looking thoughtful. We finished the starter and complimented the cooks on the flavor and the presentation. It had looked as good as it tasted.We moved onto the main course. Angie and Mia plated up in the kitchen, while Colin worked 'front of house'. Again, the meal was delicious. Angie's version was discs of pork in an onion and mushroom sauce made with crème fraiche, Dijon mustard and smoked paprika, finished with a hint of lemon juice. The plain white rice was perfect for soaking up the sauce.Colin sipped his wine again. "It tastes different with this course," he commented. "It still works but in a different way." He looked to Mia for opinion."Is it because the lingonberry was so sweet that the wine tasted sharper?" She asked me.I shrugged. "Probably. It might even be something to do with the lactic acid in the crème fraiche. What matters is whether you like it.""I do," she smiled and turned to Angie. "Thank you;” She hesitated. "I'm sorry. But I don't know what to call you.""Grangie," offered Colin."Or Angie," suggested our fiancée.Wendy seemed uncomfortable. "Isn't that a bit familiar? Wouldn't Mrs. and your surname be more appropriate?""Technically," interjected Linda. "If you were going to insist that we stand on ceremony, Mia should address Angie as Professor Weston." She frowned at the thought. "Nope. This place is weird enough already. Angie or Grangie. He's Geoff or grandad; that's Marie or grandma and I'm Linda. We want you and Mia to be comfortable here."Mia considered. "Thank you Angie for getting mum and Linda to let us have wine with the meal.""You both earned it dear," Angie assured her. "Now. Desserts, I think."Again, the two girls plated as Colin served. The tartlets looked amazing; a light short crust pastry filled with an almond flavored sponge topped with poached pear cubes. On each plate there was a swirl of chocolate sauce over a generous quenelle of vanilla ice-cream, starting to melt where it touched the still warm tart. I knew where Angie had gone shopping for the ingredients for the meal, and the small fragrant black specks confirmed that she had not economized on cheap ice-cream. This was made with actual vanilla pods. The aroma from the plate was amazing; it was all that I could do not to dive straight in. Still, manners required that I wait until everyone was served, so that's what I did.Once Colin was seated, we began. The taste was amazing. I glanced towards Angie in inquiry. "Star anise as well as cinnamon," she clarified. I nodded, impressed, and turned back to my dessert and savored the remainder. I watched as Colin took another sip of his wine and then Mia as she followed suit. Colin actually shuddered. Mia merely looked disappointed."Have a sip of water," I suggested. "And then wait a couple of minutes after you've finished eating."After the seven plates were all but polished clean, we thanked our catering team. It had been an absolutely lovely meal and the final course had been a triumph. Linda and Marie stood to clear the table, but returned immediately to sit with our guests and chat as we finished our wine."I've never eaten like that before," Wendy admitted."At home, you mean?" Asked Linda.Wendy shook her head. "Ever. My husband didn't like 'fancy foreign muck' so it was fish and chips, takeaways or just ready meals." Her voice cracked with emotion. "Even now, most of our meals are out of the freezer. I can boil potatoes and grill sausages and reheat tinned or frozen veg. My dad just liked the same old stuff too, so that's all my mum taught me. That's about my limit. At this moment," she admitted, sadly, "Mia's almost certainly a better cook than I am."Angie surprised me. She isn't always the most diplomatic of us. "Being untutored is not the same as being a failure." She reached for Wendy's hand. "Tell us how we can help, and between us, you have a group of capable cooks here who are happy to teach you whatever we can."Marie and I finished our drinks and Linda joined us in the kitchen. The brigade had washed and tidied as they went so there was only really the crockery to deal with. That went in the dishwasher. We cleaned the hob and worktops and sorted out the saucepans then returned to the living room. The teens had disappeared, leaving Angie and Wendy talking about food.When Wendy confessed that she would struggle to even shop for a meal such as we'd just had, Linda made a contribution. "A girl I work with wanted to branch out from the same old stuff she always cooks, so she orders from one of those on-line delivery companies. She swears by them now." She picked up her phone. "I can call her and if you decide to do it and say she recommended them to you, then you'll both get a discount."Wendy looked uncertain. The poor woman had no self-confidence at all. Linda left the room and returned two minutes later scrolling on her phone. "Here," she said, passing her phone to Wendy. "Jan told me how to install their app. Pick four meals for two people from this menu list and you'll get everything you need delivered next week, along with recipe cards. Jan said the instructions are dead simple and she's actually learning to cook from doing it."Wend called for Mia to come and choose with her and, together they picked four meals that they thought they might enjoy cooking together. While they did, Colin and I chatted about his first experience of wine with a meal. "It tasted nice, except with dessert," he told me. "Would a sweeter wine have been nicer?""Probably," I acknowledged. "There's a lot of snobbery and nonsense about wine, but some types do go with some foods better than others. I didn't find it clashed to the extent that you did, so personal preference and experience play a part too."At that point Mia called him over to see what she and her mum had chosen for the following week. He pointed to one selection. "Grandma makes that sometimes. It's ace."Wendy passed the phone back to Linda and the pair completed the sign up and the first order, making sure to claim the discount. Wendy seemed conflicted. "I'm a bit nervous about having to make something I've never done before," she confessed. "But I'm excited at the same time.""Think of this," my wife suggested. "As long as you have a loaf of bread, a tin of baked beans and some cheese in the house, even if it all goes horribly wrong, at least you won't starve."The conversations about food carried on until Wendy looked at her watch. "Oh goodness," she exclaimed. "Look at the time!" And after collecting Mia and thanking us for our hospitality, within ten minutes they were gone.Linda pulled me into the kitchen. "That poor girl's husband did a proper number on her: the bastard," she spat. "She copes okay at work because she knows her job. But as a person;” She paused, speechless."I know, sweetheart. We all do. And she's such a lovely woman too."She stared at me, suspiciously. "Are you three planning something?""No," I answered, sort of honestly. "But if an opportunity presents itself, we would probably try to help her see what a worthy person she is."

“Je vais créer”. Dès le nom de sa boutique, ABRA, Tal Spiegel annonce la couleur. Ce qu'il aime lui, ce qui le passionne profondément, c'est la création. Fasciné par la pâtisserie et le design depuis qu'il est tout petit, Tal a d'abord eu du mal à choisir entre ces deux univers. Et finalement… il a fait les deux. D'abord designer. Puis désormais, pâtissier.Vous l'avez peut-être connu sous le pseudo @desserted_in_paris, un joli compte Instagram sur lequel il assortissait chaussures et pâtisseries. Et cet été, il a ouvert sa boutique. Le concept ? Un lieu unique où la création et sa double passion design et pâtisserie est au centre. Desserts minutes, viennoiseries ou trompe l'oeil réalisés grâce à des moules qu'il dessine lui-même : il y en a pour tous les goûts. Et pour découvrir ça, rendez-vous au 1 rue des mauvais garçons à Paris.Au menu de cet épisode :

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.

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.

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.

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.

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  

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. 

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.

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.

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.

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.