Podcasts about desserts

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

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

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?

On The BIG Show today, we're all about food

Pour l'épisode de cette semaine, Anouk et Eva Bouillaut m'ont ouvert les portes de leur Chocola(sis)terie. Parce que oui, Ursa Major c'est avant tout une histoire de famille ! Chez elles, la gourmandise s'hérite, et elles se remémorent avec émotion le placard magique, gourmand et sucré qui ne désemplit jamais chez leur grand-mère.Avec leur troisième soeur Julie (aux commandes de tout l'univers visuel et de la communication d'Ursa Major), elles ont donc imaginé une chocolaterie qui mêle une autre de leur passion de longue date : l'espace. Ici, les planètes se croquent et les lunes fondent sur la langue… et nous régalent ! Alors pour découvrir tout ça, rendez-vous au 75 rue Sedaine dans le 11ème arrondissement de Paris.Au menu de cet épisode :

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.

Tiramisu, tarte aux fraises ou coquillage à la rose... Chaque dessert de Tarek Ahamada semble raconter une histoire. Chef pâtissier à l'Hôtel du Cap-Eden-Roc, il nous ouvre les portes de son univers où la création naît d'un détail, d'un paysage, d'un souvenir d'enfance.Entre deux saisons, lorsque l'hôtel ferme ses portes, il prend le temps de tout observer : les rideaux, les rochers, les bourgeons de sapin… et c'est de là que naissent bon nombre d'idées. Car pour lui, la création commence par l'attention aux petits détails.Au menu de cet épisode :

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.

durée : 00:18:39 - C'est bon ça, c'est fait en Isère ? - Moins de sucre, plus de goût ! Au restaurant Les 3 Faisans à Saint-Savin, Franck Lerouge revisite la pâtisserie en version légère, fruitée et locale. Citron, miel et compote s'invitent à la table des desserts tout en finesse.

En 2022, dans l'épisode 58 de Papilles, je rencontrais Delphine Bodier. Elle avait ouvert Pampa depuis 2 mois et nous racontait tous les coulisses de sa reconversion en pâtisserie. 3 ans plus tard, Pampa a fermé et Delphine a vogué vers de nouvelles aventures. Le bon moment pour faire le point non ?Alors dans ce nouvel épisode, elle nous raconte cette fois les coulisses de Pampa ! Deux années de desserts, à apprendre le métier de cheffe d'entreprise, à trouver sa place, à dire oui, puis à oser dire non. Avec beaucoup de sincérité, Delphine nous parle de reconversion, de solitude, d'humanité, de joie, et surtout de ce que l'on garde d'une aventure quand elle se termine.Au menu de cet épisode :

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.

Join Chef Fran Costigan, Rouxbe's Director of Vegan Pastry, for an exciting and delicious exploration of springtime sweets. This special event will showcase the vibrant and fresh flavors that come with the changing season, as Chef Fran dives into the ingredients that make spring desserts so uniquely satisfying. From tangy citrus to delicate herbs and seasonal berries, you'll learn about the ingredients that truly shine during this time of year. Chef Fran's expertise will guide you through creative, plant-based alternatives to traditional pastries, allowing you to explore a range of delightful and indulgent treats.During this episode, Chef Fran will shared favorite recipes and insights, making it the perfect opportunity for budding pastry chefs or home bakers to ask questions and receive valuable tips.You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Stimulant comme une idée neuve, apaisant comme une matinée d'hiver au coin du feu… connaissez-vous le maté ? Boisson traditionnelle originaire d'Argentine, Eva Fermeli l'a découvert lors d'un échange universitaire en Argentine. Véritable symbole de partage et boisson qui rassemble, elle a été séduite.Alors au retour de cet échange, Eva imagine Neo·ka, une marque d'infusions de maté bio, pensées pour nos palais curieux et nos rythmes modernes. Pour l'adapter aux us et coutumes français, elle a même développé plusieurs saveurs autour de cette plante sacrée avec fraîcheur, exigence et créativité, comme le maté cacao-piment !Au menu de cet épisode :

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  

A lot of people will be grilling out for Memorial Day! Hot dogs and Hamburgers are some of the most grilled items. Now, what about grilling your dessert!!!

durée : 00:17:13 - Les gouts d'ici en Gironde

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.

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.

In this episode, Olu recaps a thrilling week for Nigerian footballers and teams around the world! Victor Osimhen continued his stellar form with a goal and assist in consecutive games, while Nathan Tella, Cyriel Dessers, Alex Iwobi, Chuba Akpom, Bruno Onyemaechi, Igoh Ogbu, and Arthur Okonkwo also made headlines with impressive performances. Olu also dives into the latest transfer rumours surrounding Osimhen's future wages and Tolu Arokodare's potential move to Bayern Munich. Plus, there's an update on the Nigeria vs Russia friendly — the date and location are now confirmed!Beyond individual performances, Olu highlights the national teams: Nigeria's U-17 women's team qualified for the World Cup, and the U-20 men's team secured a win over Egypt ahead of the AFCON tournament. Meanwhile, Remo Stars made history by winning the 2024/25 NPFL title! As always, the episode wraps up with full player reviews, the Starboy of the Week awards, and Nigerians to watch in the coming days. https://bit.ly/NigeriaFootballWeeklyLinktree - https://linktr.ee/nigeriafootballweekly Twitter - https://twitter.com/NFWPod  Host: @VibesPatronInstagram - https://www.instagram.com/nigeriafootballweekly/  TikTok - https://www.tiktok.com/@nigeriafootballweekly Facebook page Link - https://www.facebook.com/NigeriaFootballWeekly Email - nigeriafootballweekly@gmail.com Anchor Link:  https://anchor.fm/nigeriafootballweekly Podfollow:  https://podfollow.com/nigeria-football-weekly 

Amour Desserts today announced the release of its flower cupcake bouquets, available for delivery across Melbourne just in time for Mother's Day. Building on its reputation as Melbourne's Wedding Cake Maker, Amour Desserts continues to offer innovative and meaningful gift options. Amour Desserts City: Hoppers Crossing Address: 2/126 Bethany Road Website: https://amourdesserts.com.au/

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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 : 00:53:04 - 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

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

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.

Need a sweet treat, but want to keep it vegan and gluten-free? On today's show, vegan PBS chef and plant-based food expert, Laura Theodore, shares her dazzling vegan desserts, featuring creamy chocolate pudding, tempting truffles, and fruit-filled baked treats! These desserts are all so luscious, your family will not believe their taste buds when you tell them: “Yep, they're all vegan, oil-free, and gluten-free!” Laura is the author of six vegan cookbooks and co-creator of the popular Jazzy Vegetarian (vegan and delicious!) cooking series on PBS, Create TV, and national public television. All recipes are 100% vegan. Learn more about Laura's television show, get access to over 500 vegan recipes, watch videos, and read her award-winning blog at: JazzyVegetarian.com Find the recipes from today's show at: JazzyVegetarian.com, Season Nine Recipes. Stream full episodes of the television show online at: YouTube.com/@TheJazzyVegetarian Purchase signed copies of Laura's award-winning vegan cookbooks at: JazzyVegetarian.com/shop/ Learn more about your ad choices. Visit megaphone.fm/adchoices

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!

This week, we're off on our travels again through Eastern Europe, this time with Irina Georgescu as our guide along the lesser known banks of the Danube.Irina has become the word on Romanian food, and from her home in Wales, she's committed to exploring her homeland through its food history. Her last book, Tava: Eastern European Baking and Desserts from Romania and Beyond won a James Beard Foundation award in 2023. In Danube, she finds publishing gold in everyday recipes from a part of the world most of us still haven't discovered. Pop over to Gilly's Substack for Extra Bites of Irina and recipes from the book. Hosted on Acast. See acast.com/privacy for more information.

Allyza Cepeda is Founder at Jane Dough.Jane Dough Desserts, a women-powered food startup, is renowned for its exquisite Popcarons®. These are delectable mini macarons that come in out of this world flavors, such as Dessert Kare-kare and Calamansi Fluff. Each meticulously crafted with attention to detail, these delights are shipped by Jane Dough Desserts nationwide - the first to do so at a bigger scale that is shelf stable without needing refrigeration in transit. Jane Dough has shipped over 10k items in just 7 months since its e-commerce launch.This episode is recorded live at Benilde HIFI in Manila.IN THIS EPISODE | 01:10 Ano ang Jane Dough? | 03:20 What problem is being solved? | 09:40 What solution is being provided? | 23:18 What are stories behind the startup? | 36:19 What is the vision? | 40:43 How can listeners find more information?JANE DOUGH | Facebook | InstagramBENILDE HIFI | Website | FacebookCO-PRODUCED BY:SPROUT SOLUTIONS | Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://sprout.ph⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Sprout Payroll Starter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/SproutPayrollStarter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠APEIRON | Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://apeirongrp.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/apeirongrp⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TWALA | Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twala.io⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/twalaio⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠SYMPH | Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://symph.co⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/SymphCo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AIMHI | Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://aimhi.ai⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/aimhiconstruction⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠OUR PARTNERS | Ask Lex PH Academy: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://asklexph.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (Get 5% discount on e-learning courses! Code: ALPHAXSUP) | Hyperstacks: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://hyperstacksinc.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | OneCFO: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://onecfoph.co⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (Get 10% discount on CFO services! Code: ONECFOXSUP) | UNAWA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://unawa.asia⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | SkoolTek: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://skooltek.co⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Better Support: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bettersupport.io⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (They are offering a referral program for anyone who can bring in new BPO clients! Send us a message to know more) | Britana: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://britanaerp.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Wunderbrand: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://wunderbrand.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Fail Coach: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://fail.coach⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Drive Manila: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/drivemanilaph⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | EastPoint Business Outsourcing Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/eastpointoutsourcing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Doon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://doon.ph⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Hier Business Solutions: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://hierpayroll.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | DVCode Technologies: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://dvcode.tech⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Mata Technologies: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://mata.ph⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Smile: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://getsmileapi.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Mommyki Super Pet App: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://mommyki.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Ignite Careers: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://ignitecareers.ph⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ LookingFour Buy & Sell Online: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://lookingfour.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | NutriCoach: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://nutricoach.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Digest PH: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://digest.ph⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (Get 10% discount on legal services! Code: DIGESTXSUP) | Contakt RFID Business Cards: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://contakt-ph.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (Get 10% discount on RFID Business Cards! Code: CONTAKTXSUP) | Uplift Code Camp: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://upliftcodecamp.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (Get 5% discount on bootcamps and courses! Code: UPLIFTSTARTUPPH) | Wasteless PH | Tech Tribe | YEY | Board Prep | DOHE Philippines | EdFolio | HiveRooms | Kazam | CodeChum | Jur.ph | Big Giant Games | Agile Data Solutions - Hustle PH | Pahatid PH | Founders Launchpad | Pareto Consulting | SeriousMDSTART UP PODCAST PH | YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Spotify | Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠WebsiteThis episode is edited by the team at: ⁠https://tasharivera.com

Je, unajua namna yakusema unapenda au haupendi kitu katika Kiingereza?

This week on Cooking Issues, Dave Arnold welcomes Professor Douglas Goff, one of the world's leading ice cream scientists and Professor Emeritus at the University of Guelph. They discuss the science behind smooth texture, how to recreate Haagen-Dazs vanilla at home, and the hidden factors that determine how ice cream melts.Other key topics:• The Ice Cream Book That Defines the Industry – Goff discusses the upcoming 8th edition of the seminal Ice Cream textbook, a publication that's shaped the frozen dessert world since 1966.• Soft Serve Machines and Their Dirty Secret – Why cleaning is the Achilles' heel of soft serve, and what really happens inside fast-food soft serve machines.• Lactose and the Mystery of Sandiness – Quinn loves adding extra lactose to his gelatos, but why doesn't it crystallize? Goff explains why large manufacturers have to fight against sandy textures.• Low Overrun vs. High Overrun Soft Serve – Does less air make for better ice cream? Goff weighs in on why dense ice creams like Haagen-Dazs work—but soft serve benefits from a little extra air.• The Problem with Freezing Ice Cream Without Churning – Is there a way to create smooth, scoopable ice cream without a machine? Goff breaks down why static freezing results in unpleasant ice crystal growth and why nucleating agents are the missing piece.• Breyer's Old Formula vs. New Formula – Once known for its pure ingredients, Breyer's ice cream had a unique dryness when left in the freezer too long. Goff explains why, and what changed when they started stabilizing their mix.• Trends in Ice Cream for 2025 – From international flavors (think ube and kulfi) to local, small-batch innovations, Goff talks about where the frozen dessert industry is heading.Plus, Dave builds a DIY 220V countertop fryer, experiments with a homemade ducted ventilation hood, and unveils a wheat bran granola that might just be the next great ice cream topping.All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

Today on the show, we welcome Fany Gerson into the studio. Fany is the chef and owner of a diverse roster of New York City food businesses, including La Newyorkina, famous for ice cream and paletas, and Fan Fan Doughnuts, which was recently named a James Beard Award semifinalist. In this episode, we talk about her amazing career, her many cookbooks, and what it's like to run a restaurant in these tumultuous times. Fany is one of my favorite people in food, and I hope you enjoy our conversation.Also on the show we present to you a spring restaurant preview of sorts. Aliza and Matt go over a number of restaurants they want to visit. They are opening their Apple Notes "Restaurants" page for all to see, and land on some good ones, including Zimmi's, Golden HOF, Sunn's, Smithereens, Rasarumah, Cafe Kestrel, and many more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. READ MORE:Mexican Desserts and the Magical Can [TASTE]This Is TASTE 87: Fany GersonBuy: Paletas, My Sweet Mexico, Mexican Ice CreamSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

This is a preview of EP 234 - DESSERTS To listen to the EPISODE IN FULL & to see full video too... join us on PATREON http://www.patreon.com/ffspodcast EDDIE'S NEW PODCAST -   APPLE - https://podcasts.apple.com/us/podcast/oh-hell-yeah/id1747999315 YOUTUBE - https://www.youtube.com/@OhhellyeahPod SPOTIFY -  https://open.spotify.com/show/2Rb6hiPvMv7AkkotIb4SQg?si=d82e970e803549d8   Follow the For Fact's Sake hosts on Social Media Eddie  -   http://www.instagram.com/eddiedellasiepe Weezy -   http://www.instagram.com/weezywtf

This week on Breaking Bread it's an Italian love affair - the hilarious Joe Gatto joins us! The words spumoni, cannoli, and biscotti are said often - but those are actually just the names of Joe's many dogs. These two peas in a pod talk all about their shared interests: desserts, Italian families, and comedy. They bonded so much they will soon collaborate on a short film. Tom's wife is not allowed to listen to this episode, if you're not Tom's wife, please enjoy! Check out Joe Gatto! Joe Gatto's new comedy special Messing With People is out now on YouTube: https://www.youtube.com/watch?v=NQghA0123NA Joe's podcast Two Cool Moms with co-host Steve Byrne just kicked off its 2nd season via iHeartMedia: https://sacksco.com/pr/joe_gatto_073024.html Joe's tour: https://punchup.live/joegatto#tour Gatto Pups and Friends: https://gattopupsandfriends.com/ Joe's first ever children's book Where's Bearry? is out now via Penguin. ------------------------------------------------------------------------------------- 0:00:00 Intro 0:03:36 Welcome & bread 0:03:34 Joe's new special & filming at The Paramount 0:05:50 Joe's Mother being a mom to all the Jokers 0:08:29 Cooking and ordering for the family 0:10:35 Going to Vegas for Thanksgiving with mom 0:11:55 Flying into Newark on 9/11 0:13:20 Meeting Impractical Jokers Joe on the street 0:16:44 Gatto's Pups And Friends - Senior dog rescue 0:24:23 Uncomfortable moment 0:25:40 Finding names for all the dogs 0:26:05 Adoption and getting the word out 0:29:30 Fearlessness and childhood effecting comedy 0:33:40 Kids futures 0:34:40 Marriage reconciliation 0:39:25 Christmas cooking 0:41:00 Going vegan 0:46:00 Baking bread 0:46:36 Desserts 0:48:17 Touring 0:48:47 Charity event in Pittsburgh and singing Circle of Life 0:50:41 Being a filmmaker, action comedy 0:52:56 Tom & Joe are making a short film together 0:54:57 Reach of Impractical Jokers 0:59:00 Going to Alaska and performing in all 50 states 1:00:00 Getting back together 1:01:40 Being the worst first date guy and anniversaries 1:05:45 The short is turning into a feature 1:06:44 Goodbyes: Gatto Pups And Friends and Tour ------------------------------------------------------------------------------------- Tom Papa is a celebrated stand-up comedian with over 20 years in the industry. Watch Tom's new special "Home Free" out NOW on Netflix! Radio, Podcasts and more: https://linktr.ee/tompapa/ Website - http://tompapa.com/ Instagram - https://www.instagram.com/tompapa Tiktok - https://www.tiktok.com/@tompapa Facebook - https://www.facebook.com/comediantompapa Twitter - https://www.twitter.com/tompapa #tompapa #breakingbread #comedy #standup #standupcomedy #bread #joegatto #impracticaljokers #dogs #rescue #rescuedog #italian