Podcasts about desserts

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

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

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

Ça fait des années que je me dis qu'il faudrait faire un épisode sur la mixologie. Alors quand j'ai vu que Benjamin Robert était au Festival des Terroirs en même temps que moi, je ne pouvais pas passer à côté de l'occasion. Benjamin est consultant en mixologie et bartending et a créé pour cela Embruns Signatures Drinks. Et j'ai adoré notre discussion. Créer des cocktails est tout aussi fascinant que créer un dessert !Formé à la cuisine, amoureux du goût juste et des équilibres subtils, Benjamin nous raconte son parcours atypique, de Montréal à Lyon et de la salle au bar — et sa passion pour les infusions, les spiritueux français et la création sans prétention. Un cocktail réussi selon lui ? Il rassemble, met à l'honneur un produit de saison ou fait vivre une émotion.Au menu de cet épisode :

Krispy Kreme is dropping a few new items to celebrate the 45 anniversary of Pac-Man!

St. Gerard Catholic Church will hold a barbecue plate fundraiser on Saturday, May 17, at the church at 1523 Iowa St. in San Antonio, from 11 a.m. to 3 p.m. Tickets cost for each meal, which will include barbecue chicken, rice, and beans. Desserts and soft drinks also will be available for additional sale. Purchase tickets at the parish office in advance or on the church grounds on the day of the event For more information, call 210-533-8061. Funds raised from the barbecue plate sale will go towards the installation of a new heating and air conditioning system for...Article Link

The community is invited to the American Legion Post 539 annual picnic fundraiser on Sunday, May 18, beginning at 10:45 a.m., at 14410 F.M. 1346 in St. Hedwig. Plates will include barbecue brisket and sausage with all the trimmings for . Plates can be enjoyed on site or to go. Desserts will be available for purchase. A silent auction and Bingo will begin at 12:30 p.m. Proceeds will benefit area veterans. For more information, email ALpost539@gmail.com.Article Link

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.

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

Le 11 avril 2025, j'ai eu le plaisir d'animer une table ronde au Festival des Terroirs autour du sujet brûlant et passionnant : Les filières café et chocolat : les nouveaux enjeux. Autour de la table :Emilie et Marlène de Label(le) BrûlerieBertrand et Laura de la Manufacture PaysacGauthier et Maxime de la Pâtisserie Dorner Frères qui ont créé un délicieux dessert grâce aux produits de Label(le) Brûlerie et la Manufacture Paysac.Au menu de cet épisode :

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.

La saison des fraises qui revient, la pastèque crioconcentrée… cette conversation avec Anthony Coquereau était pleine de fraicheur. Anthony aime saisir les opportunités qui se présentent à lui de façon inattendue, se dépasser en passant un concours et trouver le dosage parfait pour assembler n'importe quel produit ensemble. Mais surtout, il aime transmettre.Et pas seulement transmettre son savoir-faire, mais son « savoir-créer ». Apprendre à ses équipes comment imaginer des desserts en leur donnant toutes ses meilleures astuces. Ne jamais abandonner, tester encore et encore, et prendre des photos tout au long de ce processus pour ne pas oublier le chemin parcouru. Une discussion légère, gourmande et créative que j'ai adorée !Au menu de cet épisode :

Vom Käsefondue bis zur Kastaniencreme. Willkommen im kulinarischen Himmel der Alpen! In dieser Folge entführe ich dich ins Foodie-Paradies Schweiz –  Und stelle dir die besten Gerichte in den Rubriken Fleisch, Käse, Gemüse,Desserts, Backwaren.

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 : 00:53:12 - 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

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.

Braintree couple Matt and Katherine Montmeny brings their ice cream shop on wheels to the Greater Boston and South Shore community. For more, ask Alexa to play WBZ NewsRadio on #iHeartRadio.

Waning trust in media alongside a failure to uphold standards and whitewashed investigations has NZ outlets in a bad spot. We discuss the examples of negative framing for Tamatha Paul's comments about police, and the direct engagement between media leadership and far-right astro-turf groups. When will NZ political and media leadership pull in line with the electorate and reject the accelerating fascism in the US under Trump?This episode's co-hostsSimone, Oliver, Kyle, GinnyTimestamps0:00 Opening1:30 On Gaza 9:14 RNZ Investigation14:18 Media Trust17:20 Prison Systems26:56 Discourse Machine 38:00 The Free Speech Union and NZME43:00 Bail Act48:13 Americanizing NZ53:18 ClosingsIntro/Outro by The Prophet MotiveSupport us here: https://www.patreon.com/1of200

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.

Boost Your Wellness Journey:We're bringing you an exclusive bundle packed with resources from plant-based influencers, recipe creators, and wellness advocates to help you thrive! Don't miss out—grab yours now before it's gone! https://transactions.sendowl.com/stores/15779/314505Download Timaree's Nice Cream Recipe Book in  The Vegan Health Bundle.Join the Conversation:Subscribe and share this episode with anyone on their own path of health and transformation. // HOST Samantha Salmon, NBC-HWC // GUEST Timaree Hagenburger, MPH, RDN Timaree Hagenburger, MPH, RDN, LD/N, EP-c, is a registered dietitian nutritionist, exercise physiologist, educator, author, and speaker with a passion for plant-based nutrition and lifestyle medicine. Known as The Nutrition Professor, she has spent nearly two decades teaching, coaching, and inspiring individuals to harness the power of whole-food, plant-based eating for optimal health. Creator of The Foodie Bar Way, an innovative cookbook and online community, Timaree blends science, culinary expertise, and real-world practicality to make healthy eating enjoyable, sustainable, and life-changing. A sought-after speaker and media contributor, she empowers people to thrive through food that truly loves them back.Check out The Foodie Bar Way of Life: https://thenutritionprofessor.com/fbwoflife/And connect with her on social media at https://www.instagram.com/_thenutritionprofessor/https://www.linkedin.com/in/timaree-hagenburger/https://www.facebook.com/TheNutritionProfessor/The information provided in this broadcast is for educational purposes only and is not intended as medical advice. These statements have not been evaluated by the Food and Drug Administration, or the equivalent in your country. Any products/services mentioned are not intended to diagnose, treat, cure, or prevent disease. RawFoodMealPlanner.com © 2025

Filipino cuisine is making waves in Australia, not only through Filipino chefs but also through international culinary figures like Chef Pierrick Boyer, a French pastry chef with over 35 years of experience, embracing its rich and diverse flavours. - Ang Filipino cuisine ay nagsisimulang mas makilala sa Australia, hindi lamang sa pamamagitan ng mga Pinoy chef kundi pati na rin ng mga international culinary figures tulad ni Chef Pierrick Boyer, isang French pastry chef na may higit 35 taon ng karanasan.

This week Cliff and Kendall are giving you the sweet secrets behind historical and ancient desserts! Also: segments like Bad Jokes and Hot Subjects! And then THE UNTHINKABLE HAPPENS. 

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.

Join us for a sweet treat as Sheila sits down with Al to discuss his most recent Magic Kingdom trip with his wife, Kerry, where he fulfills a longstanding dream and talks about a few unexpected surprises. For more information on the Waffles Foundation, please check out: https://www.wafflesfoundation.org To check out Al's YouTube channel:   https://www.youtube.com/results?search_query=kindred+souls+of+brooklyn

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

In this episode, Chris William shares some of his favorite low-calorie desserts that satisfy your sweet tooth without derailing your progress. These treats prove that you can enjoy dessert while staying on track with your goals. Simplifying better health. For more FREE straightforward, no-nonsense advice

Our host is spending time with Geoff Feder, the first guest of the new year. Geoff is the owner of Feder Knives, a business that provides the necessary tools every chef needs. Forging knives not only make a statement (check out his signature design collection) but are the perfect tools for any professional or budding chef. Geoff's craftsmanship hails from an artists and chefs background, where he melds the artistry behind blacksmith and creativity in the kitchen, designing knives that will help give you the cutting edge over your competition. However, Geoff emphasized that his knives are not for show, he wants you to use them daily to create delish meals at home, and to forget that you're using an exemplary tool--enjoy the ease that the sharp edges and careful craftsmanship garners for every slice, dice, and chop that you make.https://federknives.comNext, we spoke with Owners Chris & Jen Harvey of Pond Pit BBQ, located in Sandy Creek, NY. Chris and Jen offer a variety of smoked meats along with a plethora of scratch-made sauces, side dishes, and desserts inside Pond Pit BBQ, all of which you can find on their facebook page. The complexity of the flavors are a result of being in the smoker for at least 12 hours along with dry rubs and for the Turkey...a twice brining process. And for anyone who enjoys Pork Rinds, feel free to visit and have them made-to-order, or try their viral sensation: The Pig Pen, offering a selection of their smoked meats and sides with two BBQ sauces. Looking forward to visiting when it is warmer outside? Check their Facebook page out or stay tuned till the end to find out some of their upcoming events!https://www.facebook.com/PondPitBBQ/We're sharing a little something sweet to end this week's show with Nikki Thompson, the owner of Nikki's Sweet Bean Pies! Nikki's career has changed over the years, beginning as an accountant before pursuing her current passions as a nurse and Founder/Baker of Nikki's Sweet Bean Pies. As a mother of several children, she learned to manage the many tastes and cuisines that each family member required including one of her son's who decided to become a vegetarian. Aiming to satisfy every sweet tooth in the house, along with providing a healthy alternative...Nikki researched and created her twist on a bean pie. If you're curious to taste one for yourself, head on over to her facebook page to place your order, or stay tuned to find out where she'll be popping up next!https://www.facebook.com/nikki.thompson.3551

The Desserts in the Dark event at Minnesota State Academy for the Blind (MSAB) provided a hands-on experience for sighted participants to gain insight into the world of blindness. Guests wore blindfolds while enjoying a variety of desserts, decorating cookies, and engaging in a Braille decoding activity. Led by blind and visually impaired students, the event highlighted the students' capabilities and independence. The fundraiser supports the International Studies Club's upcoming trip to Sicily, reinforcing that blindness is not a barrier to travel, learning, or adventure. By engaging their other senses, participants left with a deeper appreciation for accessibility and inclusion.   Links: Minnesota State Academy for the Blind Seable - Holidays for Blind and Visually Impaired Groups and Tailored Holidays   To find out more about the services provided at State Services for the Blind, and what they can do for you, contact Shane DeSantis at shane.desantis@state.mn.us or call Shane at 651-385-5205.   Full Transcript:     (

Think fruit desserts are just for summer? Think again! From bright citrus cakes to no-bake berry cheesecakes, there are so many ways to enjoy fruity treats all year long. Imagine serving up a creamy lime curd parfait layered with buttery, shortbread crumbles or a warm clafoutis bursting with tangy cherries and scented with almonds... this episode is packed with ideas to keep your dessert game strong, no matter the season. By the end of this episode, you'll discover:A stunning blood orange cake that happens to be gluten-free, and is vibrant and creamyAn easy peach jam made with frozen fruit that can be transformed into a simple cookie that you'll want to gift to someone you loveAn 8-minute caramelized pear that is surprisingly decadent, especially when topped on a scoop of ice creamTune in now and bring bright, flavorful treats to your table any time of year! ***Links: Blood orange almond ricotta cake by Liz PruittEasy Lime Curd from Tastes of Homemade Inspired by Ellenos' key lime yogurt parfait, Kari's parfaits can be made with: 2 Tablespoons of lime curd stirred into 6 Tablespoons whole milk Greek Yogurt and topped with a crumbled shortbread cookie Or stir whipped cream into your lime curd and serve it like this British easy raspberry fool Clafoutis with any kind of fruit, from EpicuriousAlice Water's sour cherry clafoutis recipe (which recommends keeping the pits in the cherry for an almond flavor) 5-ingredient peach jam by Jamie Sanders. This will keep for at least a month in your fridge and can be made with frozen peachesUse peach jam (or other preserves) to make this heart-shaped thumbprint jam cookies from Dessert for Two, plus here are more ways to use leftover jam from BBC Good Food8-minute caramelized cinnamon spiced pears from Minimalist BakerFreeze-dried berry no-bake cheesecake from Serious EatsFamous mango pie from Home...

For Patreon subscriber Nikki Long! Fact of the Day: Joey, the spin-off of the Friends sitcom, was canceled halfway through its second season, and the final eight episodes were never aired in the U.S. by NBC.  Triple Connections: Plum, Boddy, White THE FIRST TRIVIA QUESTION STARTS AT 01:23 SUPPORT THE SHOW MONTHLY, LISTEN AD-FREE FOR JUST $1 A MONTH: www.Patreon.com/TriviaWithBudds INSTANT DOWNLOAD DIGITAL TRIVIA GAMES ON ETSY, GRAB ONE NOW!  GET A CUSTOM EPISODE FOR YOUR LOVED ONES:  Email ryanbudds@gmail.com Theme song by www.soundcloud.com/Frawsty Bed Music:  "EDM Detection Mode" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ http://TriviaWithBudds.comhttp://Facebook.com/TriviaWithBudds http://Instagram.com/ryanbudds Book a party, corporate event, or fundraiser anytime by emailing ryanbudds@gmail.com or use the contact form here: https://www.triviawithbudds.com/contact SPECIAL THANKS TO ALL MY AMAZING PATREON SUBSCRIBERS INCLUDING:   Mollie Dominic Vernon Heagy Nathalie Avelar Natasha raina leslie gerhardt Skilletbrew Diane White Youngblood Trophy Husband Trivia Rye Josloff Lynnette Keel Lillian Campbell Jerry Loven Ansley Bennett Jamie Greig Jeremy Yoder Adam Jacoby rondell Adam Suzan Chelsea Walker Tiffany Poplin Bill Bavar Sarah Dan  Katelyn Turner Keiva Brannigan Keith Martin Sue First Steve Hoeker Jessica Allen Michael Anthony White Lauren Glassman Brian Williams Henry Wagner Brett Livaudais Linda Elswick Carter A. Fourqurean KC Khoury Tonya Charles  Justly Maya Brandon Lavin Kathy McHale Chuck Nealen Courtney French Nikki Long Mark Zarate Laura Palmer  JT Dean Bratton Kristy Erin Burgess Chris Arneson Trenton Sullivan Jen and Nic Michele Lindemann Ben Stitzel Michael Redman Timothy Heavner Jeff Foust Richard Lefdal Myles Bagby Jenna Leatherman Albert Thomas Kimberly Brown Tracy Oldaker Sara Zimmerman Madeleine Garvey Jenni Yetter JohnB Patrick Leahy Dillon Enderby James Brown Christy Shipley Alexander Calder Ricky Carney Paul McLaughlin Casey OConnor Willy Powell Robert Casey Rich Hyjack Matthew Frost Brian Salyer Greg Bristow Megan Donnelly Jim Fields Mo Martinez Luke Mckay Simon Time Feana Nevel

We would love to hear from you! Please send us your comments here:https://joniandfriends.org/contact-us/?department=Radio --------Thank you for listening! Your support of Joni and Friends helps make this show possible. Joni and Friends envisions a world where every person with a disability finds hope, dignity, and their place in the body of Christ. Become part of the global movement today at www.joniandfriends.org. Find more encouragement on Instagram, TikTok, Facebook, and YouTube.

This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson. Traveling from Mexico City to Veracruz to Oaxaca, we explore regional confections like chili-flavored paletas and guava and cheese doughnuts. Plus, we take a seat at the Noir Bar with writer and television host Eddie Muller, who infuses classic cocktails with a cinematic twist; Martha Barnette and Grant Barrett of “A Way With Words” unpack the history hidden in your spice cabinet; and we prepare a very crispy Korean Fried Chicken. (Originally aired June 2, 2023.)Get the recipe for Korean Fried Chicken here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Written by AlexCome and follow more adventures on our animated TV show on Youtube!

Are you hesitant about enjoying sweets during the holidays because you're afraid of blood sugar fluctuations? In this episode, we share our favorite holiday desserts that are both delicious and diabetes-friendly. We explore a variety of dessert recipes for people managing diabetes, offering options that are lower in sugar and rich in flavor. From chocolate treats to fruity delights, we provide tips on how to enjoy your favorite sweets without strong spikes to your blood sugar.  In This Episode We'll Cover: Delicious and diabetes-friendly holiday dessert recipes Tips for reducing sugar in your favorite treats How to enjoy sweets without spiking blood sugar Practical advice for holiday baking and dessert planning Creative ideas to make your holiday season sweet and healthy Our two simple asks to help us continue a free weekly show: Rate on iTunes or Spotify -  it literally takes two seconds Review - if you love the show, please leave a review on iTunes