Podcasts about desserts

In dieser Folge vom Keto Fasten Podcast sprechen wir, Anna & Timo, darüber, wie du Keto wirklich günstigumsetzen kannst – ohne teure „Keto-Produkte“, ohne Zuckerersatzstoffe und ohne Marketingversprechen, die nur deinen Geldbeutel leeren.Wir zeigen dir, wie du dich ketogen, nährstoffreich und kosteneffizient ernährst, indem du strategisch einkaufst, richtig planst und weißt, welche Lebensmittel sich wirklich lohnen.Wir erklären, warum fettreiche Proteinquellen wie Eier, Geflügelteile, Hackfleisch oder Käseangebote zu den besten Preis-Leistungs-Lebensmitteln gehören und weshalb du mit simplen Basiszutaten mehr sparst als mit jedem „Keto Snack“. Außerdem erfährst du, welche Öle du unbedingt meiden solltest, wie du Zutaten richtig lagerst, wo sich Gefrorenes lohnt und warum günstige No-Name-Produkte oft die bessere Wahl sind.Wir zeigen dir auch, warum Zuckerersatz, Nüsse, Keto-Desserts, Ersatzmehle, Proteinriegel oder exogene Ketone für Einsteiger völlig unnötig sind – und wie die Lebensmittelindustrie diese Produkte trotzdem clever als „gesunde Lösungen“ verkauft.Diese Episode ist ideal für alle, die Keto einfach, alltagstauglich, günstig und ohne Bullshit leben wollen.Was du in dieser Episode lernst:Wie du Keto budgetfreundlich umsetzt – ohne PremiumprodukteWarum Eier das beste Preis-Leistungs-Protein sindWeshalb Käse im Angebot und No-Name-Produkte echte Sparhelden sindWie du durch Kochen, Vorkochen & Einfrieren massiv Geld sparstWarum gefrorenes Gemüse oft nährstoffreicher & günstiger ist als frische WareWelche Öle ranzig werden und was du stattdessen verwenden solltestWelche Lebensmittel du als Keto-Neuling nicht brauchst (Zuckerersatz, Nüsse, Desserts, exogene Ketone, teure Mehle)Wie du Keto auch mit Gästen & Familie günstig umsetztWarum dein Geschmack sich mit Keto verändert und du weniger „Ersatzprodukte“ brauchstWie du Fehlkäufe und Lebensmittelverschwendung vermeidestWarum unverarbeitete Lebensmittel langfristig die günstigste Keto-Variante sind

Aujourd'hui, on décortique 3 ouvrages de la littérature japonaise qui ont tous un point commun : la cuisine comme point central de leur récit.Au programme : Le restaurant des recettes oubliées de Hisashi KashiwaiLa cantine de minuit de Yarō AbeLes Délices de Tokyo de Durian SukegawaHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Aujourd'hui, je vous embarque dans un univers où les festins apparaissent d'un claquement de doigts, où les desserts peuvent exploser, où une simple tablette de chocolat peut repousser le désespoir.Un univers où la nourriture est partout — dans les cuisines, dans les couloirs, dans les rites, dans les liens.Oui : nous partons à Poudlard.Dans cet épisode, on plonge ensemble dans la place et la symbolique de la nourriture dans Harry Potter.Pour ce faire, je me suis aussi appuyée sur les recherches de l'anthropologue Margaret Ann Simonetta, mises en lumière dans un article passionnant publié par La Gazette du Sorcier :« Harry Potter à l'université : Le rôle de la nourriture dans la série ».Bonne écoute !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Today on #TheBIGShowTV, we kick things off with Frederick Noel Liau from WorldMind talking all things AI

Quand Thomas Parrain reprend Marlette, ce coffee shop iconique de la rue des Martyrs, il ne reprend pas qu'un fond de commerce : il reprend une histoire, une communauté, une marque aimée. Surtout, il reprend un actif fragile à remettre à flot, un lieu à faire grandir, un héritage à honorer… en douceur.Ancien marketeur amoureux des bons produits, Thomas raconte la reprise comme on raconte un chantier minutieux : un audit express entre finances, RH et atelier de production, des montagnes russes émotionnelles, puis le « jour 1 », celui où tout est à faire… sans rien brusquer.Au menu de cet épisode☕ Le parcours de Thomas, de l'industrie agroalimentaire à la reprise d'un coffee shop.☕ Les coulisses de la reprise de Marlette, entre audit, dossier, tribunal et reprise express.☕ Comment analyser un dossier, se démarquer et gagner un appel d'offres,☕  Comment créer (ou recréer) des habitués et stimuler une communauté.☕ Ouvrir un deuxième lieu : ce qui change, ce qui surprend et ce qui ne s'anticipe jamais.☕ Et surtout : comment créer un café qui devient chez eux pour ceux qui y passent chaque matin.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

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

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

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

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

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

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

En vrac, on a parlé de peau de lait, de mères de vinaigre, de syndrome de la page blanche, des tendances cupcakes et macarons ou de la bonne façon de cuire ses chouquettes. Et j'ai tout simplement adoré cet échange. Entre rire et émotions, Tessa Ponzo, Cheffe Pâtissière du restaurant Irwin à Paris, raconte son parcours de pâtissière.Pour trouver l'inspiration, Tessa rend hommage aux gens qu'elle aime et à des souvenirs communs. Une bonne soirée bière et cacahuètes avec des amis, le café au lait de son père au petit déjeuner, l'odeur du coin dans la cuisine de ses grands-parents. Et pour conclure cette petite introduction, je dirais deux mots qui nécessiteront d'écouter l'épisode avec attention pour les comprendre : fermentation 63%.Au menu de cet épisode :

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

Three Courses with Vermont Edition: Desserts

Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. The holidays are a time for baking and sharing favorite family desserts. But don't let foodborne illness ruin your celebrations! Pies and desserts made with perishable ingredients—like eggs, cream, milk, or whipped toppings—need special care. Pumpkin, custard, chiffon, and cream pies should be refrigerated within two hours of baking or serving. Keep them chilled at 40°F or below and enjoy them within three to four days. Most fruit pies, on the other hand, can be stored at room temperature for up to two days. When in doubt, refrigerate! For safe holiday baking and storage tips, check reliable sources such as the USDA's Food Safety and Inspection Service and the Centers for Disease Control and Prevention. Thanks for listening, I'm Susie Craig. [Music] Resources USDA Food Safety and Inspection Service – Food Safety.gov. Food Safety Tips for the Holidays. https://www.foodsafety.gov/blog/food-safety-tips-holidays#:~:text=Many%20holiday%20favorites%20contain%20raw,who%20has%20used%20the%20toilet. Accessed online 11/1/25.

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

Gugs Mhlungu is joined by Mogau Seshoene, The Lazy Makoti, An award-winning chef and author taking us through a variety of exciting and easy to make desserts for the festive season, ensuring you can impress your guests with sweet treats for any occasion without the stress. 702 Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Pop your tray tables in an upright position and strap in for a wild ride as we relive Ash's perilous journey to New York city (via a few pit stops to the lounge of course). There's also much to discuss concerning the worst desserts ever invented and the utter 'disgraaace' of Ash's fridge. GOT A PROBLEM? NEED SOME OF OUR BAD ADVICE?

Entre l'art et la pâtisserie, il n'y a qu'un pas. Passionné de dessins et de travaux manuels en tous genre, Boris Alliès a finalement trouvé sa voie dans la pâtisserie. Et pour être plus précise encore, dans les glaces. Aujourd'hui Chef pâtissier à Cheval Blanc Saint-Tropez, il fait de la glace bien plus qu'un accompagnement, c'est (presque) toujours le point de départ de ses créations.Mais il n'a pas pour autant délaissé totalement le dessin, et graffe dès qu'il en trouve le temps. Et ce qu'il aime par dessus tout sur ces tableaux, ce sont les textures, les jeux de couleurs et se laisser aller à la créativité. Presque comme dans un dessert finalement, non ?Au menu de cet épisode :

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

Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for a discussion of how to make holiday desserts delicious and easy. Fran will offer suggestions for Thanksgiving desserts that wow without any dairy, eggs or refined white sugar or stress.You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

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

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

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

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

Double the vague desserts!Join the HBO BOIZ to talk about all things entertainment!Support the Show: Patreon.com/HBOBOIZInstagram: @thehboboizpodTikTok: @thehboboizThreads: @thehboboizpodSubscribe to Nothingstar AcademyAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

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

Transforming your health is more fun with friends! Join Chef AJ's Exclusive Plant-Based Community. Become part of the inner circle and start simplifying plant-based living - with easy recipes and expert health guidance. Find out more by visiting: https://community.chefaj.com/ ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. How To Make Kkakdugi - Cubed Radish Kimchi by Raw Chef Yin INGREDIENTS 1 Korean radish, cut into 1-inch cubes (820g/29 oz) 1 tablespoon Himalayan pink salt 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 3 tablespoons of Korean Chilli flakes (Gochugaru) 1 bunch green onions, cut into 2-inch pieces 1 Asian pear, cut into matchsticks Raw Chef Yin is a raw vegan chef & educator, bestselling author and TEDx speaker. You can watch the talk here: https://youtu.be/nDEoPgDqydU She accidentally discovered raw food while hunting for a healthy ice cream recipe and was totally blown away by the high energy levels that raw food gave her. Thanks to raw vegan food, her eczema problems that plagued her for 30 over years were totally cured and that sealed the deal. Raw Chef Yin is passionate about making Asian food raw! Her raw vegan uncooking courses on Korean, Japanese, Indian, Thai, Malaysian, Indonesian and Vietnamese food are truly creative and innovative - some are possibly first in the world. Check them out at https://rawchefyin.gumroad.com/ Her bilingual print book “Guilt-free Desserts” has been published by Seashore Publishing and made it to Kinokuniya Malaysia' Best Sellers list. Connect with Raw Chef Yin: YouTube: https://www.youtube.com/rawchefyin Instagram: https://www.instagram.com/rawchefyin/ Facebook: https://www.facebook.com/rawchefyin If you'd like to get more tips, exclusive videos, recipes, rants, inside stories and special offers from her, sign up for Raw Chef Yin's (almost) daily eNewsletter here, it's free: https://sendfox.com/lp/3o56v1 Community: https://programs.chefaj.com/

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

Mens Room Top 10

1st hour of the G-Bag Nation: Show open; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: Desserts; College Football Day Party full 2416 Tue, 14 Oct 2025 22:21:07 +0000 KWwBhpEAEiV6Bxs6dB3VTGR77lagRbnO 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; College Football Day Party The G-Bag Nation - Weekdays 10am-3pm 2024 © 2021 Audacy, Inc. Sports

Which one will you celebrate with today on National Dessert Day

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:

In this episode, Laurel talks about her favorite desserts!

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.

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!

    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

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.

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

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  

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. 

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.