Podcasts about desserts

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

Coucou,Comment vas-tu ?Je t'écris depuis un petit coin de paradis où je suis en vacances pour les prochaines semaines.Pendant tout l'été, j'ai décidé de discuter avec plusieurs chef·fes de leurs souvenirs de voyage. Ce qu'ils ont ressenti, ce qui les a surpris, ce qu'ils ont aimé… et évidemment ce qu'ils y ont goûté ! Et à chaque destination, je te propose de t'envoyer une petite carte postale pour que tu suives nos aventures. La tradition des cartes postales, c'est la tradition !Je profite d'ailleurs de cette première carte pour te raconter une petite anecdote de l'un des mes tous premiers souvenirs de voyage. J'avais 13 ans, j'étais à Marrakech avec mes parents et ma petite soeur. Après avoir visité le jardin Majorelle et ses couleurs éclatantes, nous avons fait un tour du souk sur la place Jemaa El Fna. L'agitation, les couleurs, les formes, les odeurs d'épices… tout à retenu mon attention. Et pour la première fois j'ai vu la négociation qui s'effectuait presque comme un jeu, d'un côté comme de l'autre.Et puis, bien sûr, le Maroc reste forcément associé au goût des petits gâteaux plein de miel et de pâtes croustillantes. Pour l'anecdote d'ailleurs, ayant un oncle algérien, je mangeais régulièrement ce type de petits gâteaux depuis mon enfance qui étaient souvent ramenés à la suite de mariages. Et mes préférés, après les Makroud et les Cornes de gazelle, étaient toujours ceux décorés de petites billes en sucre argenté. Vois-tu desquels je veux parler ? Ils étaient souvent recouverts d'un petit glaçage blanc. Je retirai toujours ces petites billes que je laissais d'abord fondre sur ma langue avant de manger le petit gâteau. Bref, voici l'un de mes souvenirs d'enfance et de voyage les plus marquants.Ma carte se fait déjà assez longue, alors je vais te laisser. Je te dis à la semaine prochaine pour la prochaine destination. Je ne te gâche pas la surprise, à vendredi prochain !Plein de bisous,LéaHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

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.

Mehr Informationen zu uns und unserer Fitness Body Challenge findest du hier: https://fitnessbodychallenge.de/crossfitmitschmackes/Du möchtest Themen einreichen? Dann schreib uns doch einfach unter support@fitnessbodychallenge. de oder auf Instagram unter @deinefbc und @crossfitmitschmackes.All-Inclusive klingt erstmal nach Freiheit – und endet oft im Food-Koma.Drei Mal täglich Buffet, Desserts im Überfluss und ständig neue Optionen? Im Urlaub essen wir oft nicht aus Hunger, sondern aus Reizüberflutung.In dieser Folge sprechen wir über:die psychologischen Effekte am Buffet (Stichwort: FOMO & Vielfalt)typische Denkfehler – und wie du sie vermeidestklare Do's & Don'ts, mit denen du dich wohlfühlst und genießtOb Frühstücksbar oder Dinner-Auswahl: Mit ein paar smarten Strategien musst du dich weder überessen noch einschränken – und kannst trotzdem entspannt essen, was dir schmeckt.Eine Folge für alle, die beim Reisen nicht gleich ihre Ziele verreisen wollen.Mehr Informationen zu uns und unserer Fitness Body Challenge findest du hier: https://fitnessbodychallenge.de/crossfitmitschmackes/Du möchtest Themen einreichen? Dann schreib uns doch einfach unter support@fitnessbodychallenge. de oder auf Instagram unter @deinefbc und @crossfitmitschmackes.

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.

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!

Elle est loin d'être un bec sucré, mais elle ADORE travailler les viennoiseries. La rigueur, son côté vivant, la beauté d'un joli feuilletage… voilà tout ce que Kloé Bekkouche adore. Sous-cheffe boulangère au Georges V, elle a fait ses classes chez Frédéric Lalos, avant de rejoindre l'univers des palaces parisiens.Entre pâte feuilletée inversée, galettes créatives et pains au levain, elle raconte son quotidien rythmé par l'amour du geste juste et la recherche de saveurs sincères – même si elle préfère encore un bon fromage à un dessert !Au menu de cet épisode :

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.  

C'est le retour du Papilles Culture Club. Au programme : des échanges et recommandations des derniers livres, BD, films, séries, documentaires, expositions… toujours autour de la gastronomie.‍Au programme de ce troisième épisode :

In this live edition of the Chef JKP Podcast, host James Knight-Paccheco dives deep into the world of luxury flavours with two of Dubai's most exciting artisan creators: Orit Mohamed from Boon Coffee and Zubin Doshi from Scoopi – home of the iconic Black Diamond, a $3,000 liquid nitrogen ice cream. From the aroma of Ethiopian highlands to scoops topped with saffron and truffle, this isn't just about taste – it's about passion, precision, and pushing boundaries. Expect bold business advice, origin stories, and practical insights for food entrepreneurs navigating Dubai's competitive culinary scene. 00:00 Introduction 01:06 Today's Topic: The Black Diamond 01:48 Meet Orit (Boon Coffee) & Zubin (Scoopi) 03:26 Orit's Coffee Journey from Ethiopia to Dubai 04:25 Zubin's Liquid Nitrogen Ice Cream Adventure 13:39 Crafting The Black Diamond Ice Cream 16:07 Business Challenges & Key Lessons 24:03 Quick Fire Round 26:17 Final Advice for Aspiring Entrepreneurs 29:15 Farewell & Wrap-Up Follow Boon Coffee: https://www.instagram.com/booncoffee Follow Scoopi: https://www.instagram.com/scoopicafe This season of the Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.

Ciao a tutti und macht euch bereit für eine besonders prickelnde Folge! Dieses Mal geht's für Lou und Jonas gedanklich in den wunderschönen Norden Italiens, zwischen Dolomiten und Adria, mitten in die Welt des Prosecco DOC https://prosecco-news.wine/. Lou verrät, was sich hinter der Metodo Martinotti verbirgt, zu welchen Speisen Prosecco Spumante hervorragend passt und warum Prosecco Rosé in diesem Sommer in keinem Glas fehlen sollte. Außerdem liefert Lou natürlich auch die Antwort auf eine der meistgestellten Fragen zum Thema: Wodurch unterscheiden sich Prosecco Spumante und Prosecco Frizzante eigentlich voneinander? Obendrauf gibt's zwei richtig leckere Cocktail-Rezepte für ein bisschen Dolce Vita im Glas: Limoncello-Basilikum-Spritz mit Prosecco DOC: https://prosecco-news.wine/zum-anstossen-limoncello-basilikum-spritz/ Sparkling Passion mit Prosecco DOC Rosé: https://prosecco-news.wine/zum-anstossen-sparkling-passion/ Weine der Woche: Mionetto Prestige Prosecco DOC Treviso Brut Dieser Prosecco strahlt im Glas hellgolden mit filigraner, anhaltender Perlage. In der Nase duften weiße Blüten, saftiger grüner Apfel und ein Hauch Zitrus. Am Gaumen treffen knackige Säure und cremige Perlage aufeinander – perfekt ausbalanciert, frisch und animierend. Für Lou der ideale Aperitif und ein souveräner Partner zu leichten Antipasti, Schalentieren und geräuchertem Fleisch. Valdo Prosecco DOC Rosé Brut Millesimato 2024 Im Glas lachsrosa bis „schaumweinpink” überzeugt dieser Rosé Prosecco mit einer feinen, anhaltenden Perlage. In der Nase präsentieren sich frische Aromen von Himbeeren, weißen Blüten und Zitrus – und am Gaumen vereinen sich die Eleganz der Glera‑Traube und die straffe Struktur des Pinot Nero. Damit passt der Jahrgangsschaumwein hervorragend zu Pasta und Fischgerichten. Zonin Prosecco Spumante DOC Brut https://bit.ly/4ksPTjJ Dieser Prosecco präsentiert sich mit seinem hellen Silbergelb und der feinkörnigen Perlage etwas zurückhaltender. In der Nase besticht er mit Aromen von Minze, Mandeln, Lavendel und zitrischen Früchten. Am Gaumen präsentiert er sich mit einer angenehm mundfüllenden Süße. Schmeckt damit am besten zu fruchtigen Desserts oder als unkomplizierter Aperitif. Weinlexikon: M wie Millesimato Der Begriff „Millesimato“ (italienisch für „Jahrgang“) steht auf italienischen Schaumweinen, wenn der Grundwein komplett oder überwiegend aus einem einzigen Jahrgang stammt. Bei Prosecco DOC Rosé ist das sogar Pflicht: Jeder Rosé muss als Millesimato abgefüllt werden. Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

Jambon-beurre, Saint-Honoré, Flan, Hot-Dog, langoustine yuzu… sont autant de parfums de glaces et sorbets imaginés par Lionel Chauvin pour sa boutique Enzo & Lily. Imprégné par l'héritage glacier de son grand-père Raymond Berthillon puis de son père Bernard Chauvin, Lionel a une ambition : libérer la glace !Et pour cela, il n'hésite pas à tester les parfums les plus audacieux et réalise régulièrement de jolies collaborations pour pousser toujours plus loin les limites de sa créativité ! Dernièrement par exemple, des glaces et sorbets pour illuminer 7 thés et infusions de la maison Betjeman & Barton. Bref, de quoi nous régaler !Au menu de cet épisode :

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

A Funny MondayFirst a look at the events of the dayThen Fred Allen, originally broadcast May 26, 1946, 79 years ago, King for a Day with Mary Livingston's husband.  Allen's Alley Question: "Do you have any trouble sleeping, and if you do, what are you doing about it?" Fred and guest Jack Benny are heard on Fred's new quiz show, "King For A Day."Followed by The Royal Desserts Hour starring Rudy Vallee, originally broadcast May 26, 1938, 87 years ago with guest Judy Canova. "No More Battles," a Memorial Day comedy. Rudy interviews a beloved Yale professor of English literature. The Canova family sing and yodel, "The Ballad Of Jesse James."Then The CBS Radio Workshop, originally broadcast May 26, 1957, 68 years ago, I Have Three Heads.  A study of the techniques, the possibilities, and the improbabilities of tape recording. An absolutely fascinating exploration of some of the tricks possible with tape recorders, as narrated by an Ampex Tape Recorder. Put together by CBS engineer Mort Goldberg (later an executive), it features a band playing "Tea of Two" forwards and backwards at the same time. Finally, Lum and Abner, originally broadcast May 26, 1942, 83 years ago, Phantom Author's Manuscript.  The Edwards and Edwards Publishing Company receives a "manuscript" from "The Phantom Author."Thanks to Adele for supporting our podcast by using the Buy Me a Coffee function at http://classicradio.streamIf you like what we do here, visit our friend Jay at http://radio.macinmind.com for great old time radio shows 24 hours a day

Avez-vous déjà goûté une dessert éphémère?Des gâteaux qui vont et viennent au rythme des saisons, des rencontres et de l'inspiration…Cette pâtisserie vivante, qui fait honneur aux producteurs, c'est devenue la spécialité de mon invité : Etienne Culot.J'ai rencontré Etienne il y a quelques semaines au Festival des Terroirs à Lyon où il était venue représenter l'Isère, sa région.Car c'est à Grenoble qu'Etienne a ouvert il y a 8 ans la pâtisserie dont il rêvait depuis longtemps.Un retour aux sources après un parcours d'excellence au sein des cuisines de restaurants étoilés, au 4 coins de la France.Dans cet épisode Etienne nous confie son histoire, son regard sur l'évolution de son métier et les ingredients d'une pâtisserie qui éveille à la fois les sens et les consciences.Voici la recette d'Etienne Culot.

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  

Wipe your god damned mouth, Sin Eater, and welcome to your Just Desserts - the talkback show for Sin Eater: Absolution! This episode is available publicly, but the rest will be available over at our Patreon at the Knucklebone tier! In this session, Jess & Adam dive into the show and the game, and what they have planned for us for the rest of the season. Now, take a sip of your coffee to cleanse your palate. The next course arrives soon. Sin Eater: Absolution is performed by Jess Lupini and Adam Lucas. Special thanks to our campaign artist, Cenzi, who you can find as @cenzi03 on Instagram. Music and effects by Epidemic Sound and Si Rutherford. For more stories, come follow us everywhere at @blackwaterdnd, and make sure to check out our Main Campaign on Monday nights at 8pm PST at twitch.tv/blackwaterdnd. This show is made possible by our sponsors who support us and allow us to tell the stories we want to share. We are grateful to be sponsored by Hero Forge, who offer fully customizable miniatures made with their online 3D character creator! Head on over and design your own Sin Eater, and get them printed in a variety of materials, including colour printing options! With new content added each week, check out www.heroforge.com to start bringing your character to life! We would also like to thank our sponsor Hunter's Entertainment. Hunter's Entertainment is a premier purveyor of tabletop RPGs and board games, providing amazing alternative systems for whatever setting or scenario you want to bring to the table. With titles like Kids on Bikes, Alice is Missing, God's of Metal: Ragnarok, and of course, Sin Eater, Hunter's brings beautifully written & designed books to dive into with your players. Check them out at huntersentertainment.com and sink your teeth into something new. Finally, we're thankful for our Patrons for joining us on our first adventure within Shura. You too can come join us on Patreon, where you can check out behind the scenes info, our talkback show Chatwater, as well as exclusive Sin Eater bonus content and so much more. Head on over to patreon.com/blackwaterdnd for all the info. Thank you for listening, stay hungry and be safe.

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-like-it-s-live--4113802/support.

Normalerweise stelle ich ja hier die Fragen. Aber dieses Mal ist alles anders. Wir feiern den 200. Geburtstag von „Toast Hawaii“ und zu diesem Anlass habe ich meinen Platz geräumt – für jemanden, den ich sehr mag und schon recht lange kenne. Ulrich Matthes war mein erster Gast hier im Podcast, und jetzt, viele Jahre später, kehrt er zurück – um mich zu interviewen. Ich war ganz schön gespannt und so viel darf ich vorwegnehmen: es hat uns großen Spaß gemacht und hatte durchaus auch … ein paar therapeutische Anleihen. Uli ist nicht nur ein herausragender Schauspieler, sondern auch ein kluger, präziser und liebevoller Gesprächspartner. Gemeinsam sprechen wir u.a. über Dosengemüse und das Essen meiner Kindheit, über das, was (nicht) in meinem Kühlschrank steht, über Mandarinen als Mitternachtssnacks und meine unkontrollierte Liebe zu Desserts. Ich stelle mich – natürlich – auch den klassischen „entweder/oder“-Fragen und versuche, ehrlich zu antworten. Für mich eine ganz besondere Folge. Ich hoffe, sie gefällt euch und Ihr bleibt dabei. Und danke für jedes Anklicken, Streamen, Abonnieren, Hören, Weiterempfehlen, Feedback. Nur dadurch konnte es überhaupt so weit kommen: 200 Mal „Toast Hawaii“! Was für ein Glück. *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Du möchtest am dmBio-Gewinnspiel teilnehmen? Dann geht's hier entlang: https://linktr.ee/toasthawaii_podcast

In this inspiring episode of the cityCURRENT Show, host Andrew Bartolotta sits down with Abbi Nichols, founder and owner of Abbikadabbi's Baking Co., to talk about her journey from teen baker to award-winning entrepreneur.Abbi shares how she turned a childhood passion for baking into a thriving business, the story behind her whimsical brand name, and what it took to open her first storefront in Snowden Grove's Top of the Sip development in 2024. As the 2024 SBA Mississippi Young Entrepreneur of the Year, Abbi talks candidly about the challenges of launching and scaling a business, staying true to her mission of combining delicious taste with eye-catching design, and how she's creating meaningful connections through sweet treats.Topics covered in this episode:• Abbi's origin story and how she started selling cookies at 15• Winning pitch competitions at Ole Miss and securing startup capital• Building a brand and growing a loyal customer base through social media• The process of opening her storefront bakery and lessons learned• Being a young entrepreneur and navigating work-life balance• Tips for aspiring business owners and creatives• Why taste, creativity, and community matter in business

The weather forecast is clear: It's ice cream weather! Cool down with host Trenae Nuri and Dave Wez, City Cast Philly's food contributor/co-host of Delicious City Philly podcast, as we revisit a conversation about their favorite spots for ice cream, water ice, and gelato in Philly.  This episode originally aired May 8th, 2024.  Here's a list of the spots recommended in this episode: 1-900-ICE-CREAM Milk Jawn Rita's Ice Mister Softee Van Leeuwen Ice Cream Cold Stone Creamery Fairmount Flavors John's Water Ice Pop's Water Ice King's Water Ice and Ice Cream  George's Water Ice  Chuck's Philly Vita Philly Fiore Fine Foods Gran Caffè L'aquila The Franklin Fountain Get Philly news & events in your inbox with our newsletter: Hey Philly Call or text us: 215-259-8170 We're also on Instagram: @citycastphilly Learn more about the sponsors of this episode: Aura Frames - Get $35-off plus free shipping on the Carver Mat frame with Promo Code CITYCAST Fitler Club Art Star  Advertise on the podcast or in the newsletter: citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

In this delicious episode, we dive into the enchanting world of Persian sweets, where every bite tells a story. Join us as we explore the artful balance of crispy, syrupy, soft, and chewy textures that make these desserts irresistible.   We journey through regional specialties, from the delicate kaak of Kermanshah to the fragrant sohan of Isfahan. We share some of our favorite flavors and memories tied to these traditional treats — think saffron, rosewater, pistachios, and more.   Whether you're nostalgic for a childhood favorite or discovering Persian desserts for the first time, this episode promises a sweet escape into a world rich with history, flavor, and craftsmanship.   Thank you for joining us — and don't forget to leave a review or share this episode if you loved today's taste of tradition!   Episodes referenced:  Episode 74: Persian Cookies   Recipes referenced: Persian Tea Cookies with Aunt Pari Joon – BeatsEats   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on Apple Podcasts, Spotify, and YouTube   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio

C'est sans doute la méthode de conservation des aliments la plus ancienne qui existe et présente dans presque toutes les cultures culinaires. La fermentation est partout dans notre alimentation, sans qu'on s'en rende forcément compte : le pain au levain, le tofu, la bière, le yaourt, les pickles, le kombucha... pour ne citer que quelques stars des aliments fermentés, c'est-à-dire transformés grâce à des micro-organismes comme des bactéries ou des levures. Naturelle, antigaspi, sans cuisson, la fermentation permet donc de conserver mais aussi de décupler les vertus et saveurs des aliments. Elle séduit aujourd'hui tout une communauté de «fermentateurs» en herbe jusqu'aux chefs étoilés, tous équipés de bocaux et de patience. Comment réussir sa fermentation ? Tous les aliments peuvent-ils être fermentés ? Avec• Anto Cocagne, « Le Chef Anto », cheffe à domicile, autrice de Mon Afrique – Produits phares, savoir-faire, recettes (Mango éditions,2024) et fondatrice de Baraka by le Chef Anto, table et épicerie fine qui met en valeur le meilleur des saveurs africaines, située à Paris• Vanessa Lepinard, cheffe, formatrice en fermentation à La Source, école de cuisine engagée. Autrice du livre La fermentation au rythme du vivant (Editions Terre vivante, 2024) et Desserts et ferments (Ulmer,2022).• Clémence Denavit, journaliste et présentatrice de l'émission Le goût du monde, diffusée le samedi à 21h30 TU et le dimanche à 11h30 TU sur RFI. Un entretien avec Camille Ruiz, correspondante de RFI à Séoul en Corée du Sud, où le Kimchi, plat à base de légumes fermentés, assaisonné d'épices est un incontournable de la gastronomie coréenne.  En fin d'émission, la chronique Voisins connectés d'Estelle Ndjandjo, sur l'évolution des sociétés africaines mondialisées à travers les écrans, les réseaux sociaux et la technologie. Aujourd'hui, Estelle nous parle de la campagne de communication mise en scène sur les réseaux de l'opération zero kuluna ndobo – opération hameçonnage en français - visant à éliminer toutes formes d'exactions, perpétrées par les kuluna, des gangs urbains en RDC. Programmation musicale :►  Chk Chk Boom - Stray Kids ►  Xam Xam - Cheikh Ibra Fam.

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WE'RE BACK! In the fifth episode of Mike & Megan's show, they talk about Ice Cream & Desserts (submitted by Tonya)! They talk about favourite flavours of ice cream, Italian gelato and stracciatella, before talking about desserts, with plenty of Megan's baking stories. Let us know what you think and please submit your topics for future episodes! M&M were recently in another episode of Disney Discussions, where they spoke about Lilo & Stitch 1 & 2 with Spider-Dan, Ria & guest Natalie! https://tinyurl.com/2bs7kker The video version will be uploaded to YouTube soon! Find Megan @GrittsGetsFit on Instagram and find all of Mike's social media & other links at https://linktr.ee/GenuineChitChat   All Patreons had access to this 3 weeks ago and will receive the next one soon too, so for early access and other exclusive bonus content, support at www.patreon.com/GenuineChitChat or https://ko-fi.com/GenuineChitChat The last two episodes of GCC where Mike & Paul speaking about Irish heritage, the bizarre life of Hudy McGuigan, life's endless to-do list, a podcasting hiatus, audiobooks vs books, blowing up sheds and so much more! Guest Spots: Mike recently watched Superman '78 for the first time and discussed it on the 20th Century Geek: https://pod.fo/e/2bea07 And their discussion on Superman II is also out now! Listen here: https://pod.fo/e/2c614b Mike was on Reckless Rebellion to talk about Andor's Prison Arc from S1, listen here: https://pod.fo/e/2c28cc Find all of Mike's social media & other links at https://linktr.ee/GenuineChitChat Please review/rate, subscribe and share – it helps the show out an incredible amount!

durée : 00:53:12 - Grand bien vous fasse ! - par : Ali Rebeihi - Émission très gourmande en perspective : chroniqueurs et amis du vendredi se réunissent autour des desserts au chocolat. Mousses, tartes, gâteaux... Comment choisir son chocolat ? Comment le faire fondre ? Dans tous les cas, il n'y a qu'un seul prérequis : aimer le chocolat. - réalisé par : Claire DESTACAMP

durée : 00:53:04 - Grand bien vous fasse ! - par : Ali Rebeihi - Émission très gourmande en perspective : chroniqueurs et amis du vendredi se réunissent autour des desserts au chocolat. Mousses, tartes, gâteaux... Comment choisir son chocolat ? Comment le faire fondre ? Dans tous les cas, il n'y a qu'un seul prérequis : aimer le chocolat. - réalisé par : Claire DESTACAMP

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.

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.

Hansen's Sno-Bliz and the Story of the New Orleans Snowball In today's episode, we head over to Hansen's Sno-Bliz on Tchoupitoulas Street, in uptown New Orleans. We visit with Ashley Hansen, granddaughter of Ernest and Mary Hansen, and the current owner of Hansen's Sno-Bliz. Hansen's is the oldest snowball stand in the United States, and is currently open for its 86th season in 2025. In the 1930s, Ernest Hansen created the first machine to shave ice into the snowy powder essential for a terrific New Orleans snowball. That machine is still put to daily use in the shop today! Mary Hansen ran the business, while Ernest was working as a machinist on the ships docked along the Mississippi. In their later years, the Hansen's ran the snowball stand together. As they got older, their granddaughter Ashley was their to assist, and ultimately to continue the tradition. "There are no shortcuts to quality” - Mary Hansen Mary Hansen uttered these words frequently, and ran her business by this code. Today, Ashley continues setting the standard, making the syrups from scratch each day, and using the best possible ingredients. Mary's words are all over the shop - on signs and on every plastic cup sold at Hansen's today. Listen in and learn all about Mary and Earnest Hansen, and the ubiquitous treat New Orleans claim as their birthright today. You'll hear great family stories, and tales of New Orleans traditions. By the end, you'll be ready to make your plans to visit New Orleans this summer and stop in at Hansen's for a delicious snowball!   Visit and Follow Hansen's Sno-Bliz If you want to drive yourself crazy with snowball envy, be sure to follow Hansen's Sno-Bliz on Instagram. Go ahead, you know you want to! Check out their website (snobliz.com) for more history about Hansen's and to be sure they are open for the season. You can also get updates on their Facebook page. Better still, visit Ashley and the team over at Hansen's in person. Hansen's Sno-Bliz is located at 4801 Tchoupitoulas Street, New Orleans, LA. Tchoupitoulas is pronounced CHOP-i-TOO-LAS, but you would already know that since you listened to episode #11 - the Language of New Orleans. You did listen to that episode, right? :) Hansen's is open from 1-7PM, Tuesday-Sunday, when they are in season. Be sure to check before you go, and don't go on Mondays - they will be closed.  Mondays in New Orleans are for red beans and rice anyway. Thank You Thanks to Ashley Hansen for talking with us on a busy afternoon in the middle of snowball season. I went to meet Ashley and learn about the snowball business. What I got instead was a love story, and a new friend! Thanks also to Paul Broussard who works with Ashley and helped set up our interview! Subscribe to the Podcast If you enjoy the show, please subscribe to the podcast on Apple Podcasts, Stitcher, Spotify, Google Play Music or wherever you get your podcasts. If you do enjoy listening, please share Beyond Bourbon Street with someone who shares our love of New Orleans. Join Us on Facebook We have a free Facebook group where you can ask questions, share your New Orleans experiences and engage with others who love all things New Orleans! Join us by going to beyondbourbonst.com/facebook Contact Us Got an idea for an episode, have some feedback or just want to say hi? Leave us a message at 504-475-7632 or send an email to mark@beyondbourbonst.com Thanks for listening! Mark

Are you looking for a quick and easy dessert to serve at your next dinner party? In this bite-sized episode, we answer a listener question from our hotline that will help you whip up a few easy pudding recipes with confidence. Plus, a caller reveals their foolproof method for getting the glossy, crackly brownie texture of your dreams!Tune in for a quick dose of home cooking inspiration, and give us a call to ask your home cooking question at: 323-452-9084!LINKS:Old fashioned vanilla pudding from Modern Mediterranean that you can make with either corn starch or potato starch (swap 1 for 1) Homemade tapioca pudding from Tastes Better From ScratchSonya's banana pudding recipe Nicole Rucker's Fat & Flour cookbook with recipes for pies with creamy fillings using instant pudding Kari's new favorite brownie recipe: perfect fudgy brownies from Inspired Taste blogSonya's new favorite brownie recipe: glossy fudge brownies recipe from Bravetart ***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.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Today, this is what's important: Willie's, Kratom, Jennifer Hudson show, Righteous Gemstones, Scandinavian names, McDonalds, belts, Beau's first birthday, donuts, zoos, The Amazing Jonathan, & more.See omnystudio.com/listener for privacy information.