Podcasts about desserts

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. 

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

A recent study published in Frontiers in Psychology surveyed 1,082 participants to investigate how food influences sleep and dreams, exploring direct food effects, physiological symptoms (food distress), and altered sleep quality. The study found that 40.2% of participants reported food affecting their sleep, with 24.7% claiming it worsened sleep and 20.1% reporting improvement. Furthermore, 5.5% of participants experienced food-dependent dreaming. The perceived effect of food on dreams was linked to higher nightmare recall and Nightmare Disorder Index scores. Desserts/sweets (31%) and dairy (22%) were most frequently blamed for disturbing dream changes. The study also revealed associations between perceived food-dependent dreaming and food allergies and gluten intolerance, while worse sleep perceptions were tied to lactose intolerance. Importantly, higher Nightmare Disorder Index scores were strongly associated with food allergy and lactose intolerance, with the latter being mediated by the severity of gastrointestinal symptoms. Healthy eating, such as less evening eating, predicted higher dream recall, while unhealthy eating, including gastric symptoms, lower reliance on hunger/satiety cues, and evening eating, predicted nightmares and dream negativity. These findings suggest that food sensitivities, particularly lactose intolerance, can contribute to nightmare prevalence, potentially through gastrointestinal symptoms, opening new avenues for research on food-dependent dreaming and non-pharmacological interventions for sleep disturbances.Disclaimers:"This information is for educational purposes only and should not be interpreted as medical advice." "The study discussed was conducted on humans via an online survey and focuses on perceived effects and associations. Further experimental research is needed to confirm direct causal links between specific foods and dream content." "Always consult with a qualified healthcare professional before making any changes to your diet, supplement regimen, or treatment plan, especially if you have a medical condition or are taking medications." "This channel is not monetized and does not provide medical advice#FoodAndDreams #NightmareResearch #LactoseIntolerance #SleepHealth #DietAndSleepNielsen T, Radke J, Picard-Deland C and Powell RA (2025) More dreams of the rarebit fiend: food sensitivity and dietary correlates of sleep and dreaming. Front. Psychol. 16:1544475. doi: 10.3389/fpsyg.2025.1544475Alchepharma,Ralph Turchiano,food sensitivity dreams,dietary correlates sleep,dreaming nightmares,lactose intolerance nightmares,food allergy dreams,gluten intolerance dreams,night eating dreams,evening eating sleep,gastrointestinal symptoms dreams,diet sleep quality,food-dependent dreaming,healthy eating dreams,unhealthy eating nightmares,psychological effects food,sleep disturbances diet,specific food effects dreams,dream recall diet

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.

Notre périple se poursuit en Italie, et plus précisément à Naples avec Émilie Gerardi. La simplicité d'une tomate-mozza ou d'un pizza margherita, voilà, ce qu'Émilie a préféré dans son voyage. Découvrir l'Italie, la vraie, aussi. Les spritzs au soleil en fin de journée et les incroyables glaces pour se rafraîchir dans la journée.Les spécialités culinaires à NaplesOutre les pizzas napolitaines, les tomates-mozza et basilic, les glaces et les tiramisu, Emilie a découvert les sfogliatella, des petits gâteaux en forme de cône, préparés avec de la pâte feuilletée et fourrés de ricotta, parfumée à la vanille ou à la cannelle, et d'écorces d'orange (ou autres fruits confits). Et cette jolie forme lui a ensuite inspiré la création d'une galette il y a quelques années !Au menu de cet épisode

Der Matcha-Hype ist kaum zu bremsen: Ob als Latte, in Desserts oder auf Social Media. Das grüne Pulver ist überall. Doch mit dem Boom steigen nicht nur die Verkaufszahlen, sondern auch die Fragen rund um Herkunft, Qualität und Nachhaltigkeit.

Gugs Mhlungu is joined by food anthropologist Anna Trapido, discussing the highlights of their recent visit to Huate, a French patisserie known for its unique and imaginative pastry creations including a particularly intriguing apple- and dill-flavoured petit gâteau shaped like an apple. 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.

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

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

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

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

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

Pour cette nouvelle destination, c'est Matthieu Carlin, chef pâtissier de l'Hôtel du Crillon à Paris qui nous emmène à Istanbul. Odeurs d'épices, doux mariage de la pistache et de la fleur d'oranger et herbes fraiches, Matthieu nous raconte tous ses plus beaux souvenirs. Parce que, pour lui, les voyages sont toujours un mélange de découverte et d'inspiration future.Pourtant pas un grand fan de pistache, Matthieu garde un délicieux souvenir d'une glace pistache et fleur d'oranger. Une association qu'il a d'ailleurs repris plus tard dans un cake pour l'Hôtel du Crillon.Et ce qui l'a le plus surpris c'est sans doute un “flan sucré au poulet”. Traditionnellement, cela s'appelle Tavuk goğsu et est donc un pudding au lait garni de blanc de poulet effiloché.Au menu de cet épisode :

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

learn about the five most popular sweets and desserts in Pakistan

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

20250618 Recipe Swap - Cool & Fruity Desserts & Salads Originally Broadcasted June 18, 2025, on ACB Media 5   Our next recipe call featured desserts and salads that we all enjoy in the summer. Share your favorite summertime dessert or salad recipe or just come and say hello.   Find out more at https://acb-community.pinecast.co

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

The boys are back for a snake draft with Ryan and Chuck!  Today we are drafting desserts!  Cakes, pies, ice cream and pastries all on the table.  What flavor profile plays best and who reaching for a personal favorite?  A WILD finish to the US Open and the NBA finals are tied at 2-2!

Hour 2: Mark Kaboly joins the guys to share what he's seen from Aaron Rodgers so far. What's the best Italian dessert? And is Chris in a media feud right now?

In this episode of Grandma's Silver, I'm joined by bestselling author and celebrated food writer Anne Byrn to discuss summer food staples—cultural artifacts that tell stories of migration, memory, and meaning.Anne joins us to talk about her latest book, Baking in the American South, a sweeping, story-rich celebration of Southern baking traditions. We also wander into nostalgia territory: long-lost summer desserts. It's a conversation full of warmth, wisdom, and sugar-dusted storytelling!RESOURCES:Visit Anne's website here.Follow along on Facebook and Instagram.Sign up for her newsletter here.SHOP:Baking in the American SouthA New Take on CakeSkillet LoveAmerican CookieAmerican Cake

From America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don'ts of grilling. Prized for their accessibility and versatility—and because they're so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. Project Griddle traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. Steven knows about gear!  A whole chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs' shortcuts, and some pitfalls to watch out for. And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. The book is divided into these chapters: Breakfast; Tapas; Sandwiches; Burgers & Sausages; Flatbreads & Tortilla Dishes; Meat; Poultry; Seafood; Vegetables, Rice, and Tofu; Desserts.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

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

– “I'll take care of this, Honey.” Eleanor and I dragged our stocky, dark, wooden desk chairs up to our door to peer over the open transom at the long hall. Robin majored in English at The College of William and Mary. In “those days,” creative writing was absent from the heady curriculum, although Robin wrote poetry which was published in several lit magazines. After college, she taught high school English in Fairfax, Virginia. Creative writing was included in Robin's classrooms. Robin has written two memoirs, both published by Pisgah Press, multiple short stories and essays, and, of course, poetry. A third book, a collection of all genres of Robin's writing, is nearing completion. Robin and her husband live in Asheville, NC. www.robingaiser.com

Pepper & Dylan are known to argue but this argument escalates to a new level. They get so fired up when it comes to frozen milky desserts. A new fact of the year is discovered. For a group of people who love A&W as much as they do, you'd think they'd already know this Root Bear fact. Pepper is meddling in his daughter's love life again! He's seriously overstepping his boundaries by inviting his daughter's new boyfriend's mom for a chat live on the radio...

In this episode, Chris William shares his go-to dessert choices when eating out. From low-calorie swaps to portion-conscious picks, he breaks down how to enjoy a sweet treat without blowing your deficit. If you've got a sweet tooth but still want results, this one's for you. Simplifying better health. Free tools. Proven strategies. No fluff. ➡️ https://linktr.ee/Limitlessprofessionaltraining

Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with a true baking powerhouse: Bobbie Lloyd, CEO and Chief Baking Officer of the iconic Magnolia Bakery @bakewithbobbie. You might know Magnolia for its world-famous banana pudding and charming New York City roots, but under Bobbie's leadership, it's grown into a global dessert destination with over forty locations worldwide. And just in time for the unofficial start of summer, Bobbie joins me to chat about her brand-new book: The Magnolia Bakery Handbook Volume 2: Icebox Desserts. In this episode, she gives us the inside scoop on what makes icebox desserts so beloved—think no-bake layers, cool textures, and nostalgic flavors—and shares tips for mastering them at home. We talk roasted strawberries, Frozen Key Lime Pie, and, of course, the dessert that started it all: Magnolia's famous banana pudding. With an entire chapter devoted to 13 irresistible variations, this book is a celebration of cool, creamy, crowd-pleasing treats. Whether you're a longtime Magnolia fan or a home baker looking for summer dessert inspiration, you'll love what Bobbie has to share. Things We Mention In This Episode: Register for the Build Your Author Platform workshop Magnolia Bakery Handbook of Icebox Desserts Magnolia Bakery Bobbie Lloyd @bakewithbobbie  

Passover and Easter are here — and we have food ideas for both holidays. Hèléne Jawhara Piñer unravels the thread connecting the Spanish Inquisition to modern Jewish food practices In a new memoir, Joan Nathan reflects on her life through the lens of food Jeff Chu abandoned his career as a journalist to work the land and attend seminary, tilling up life lessons as well as a sense of calm Great British Bake Off alum Giuseppe dell-Anno celebrates a sweet Easter with Italian desserts Chef Nestor Silva plucks leaves from the fava plant for a new dish at French Japanese bistro Camélia You can listen to every Good Food episode here. And don't forget to sign up for our newsletter.