Podcasts about desserts

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

Fondant, moelleux, croustillant et gourmand… c'est ce qu'on attend d'un cookie réussi. Fan de ce petit gâteau, en parallèle de ses missions de consulting, Marine Zerbib élabore sa recette parfaite du cookie. Et elle l'a décliné à toutes les sauces — ou plutôt à tous les desserts. Smore's, Peanut butter and jelly sandwich, tarte citron meringuée, carrot cake, banana bread et même tiramisu !Pourtant pas bec sucré, c'est après des voyages que Marine commence à s'intéresser à ce métier. La rigueur et l'organisation nécessaires à la bonne réussite des desserts la séduit. Elle y trouve une safe place ou elle peut ensuite laisser libre court à son imagination. Alors de sa passion cookie au consulting, en passant par son parcours, elle nous raconte tout !Au menu de cet épisode :

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.

Pick up a barbecue plate Sunday, April 6, at the Blackhill Community Building, 2667 F.M. 478 west of Floresville, beginning at 11 a.m. The plate will include barbecue brisket and sausage and sides for . Plates are available only for pick up by drive-through, which will continue until plates are sold out. Desserts will also be available for . Call Kim Lutz at 830-570-3320 for tickets and more information. Funds raised from the plate sale will support the Blackhill Volunteer Fire Department (VFD).Article Link

Ian Shepherd is joined by Dan Kingdom, Ben Warren (eventually !) and Anthony Gibson to chat about the pre-season match against The Glosters, look ahead to the County Championship starting up again on Friday, and take a look at how the Somerset Women's squad is shaping up.

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

Le métier de pâtissier·ère est-il fait pour moi ? Comment se lancer et se reconvertir ? Par où commencer ? Quelle formation suivre ? Si vous envisagez de vous reconvertir dans la pâtisserie, des milliers de questions trottent peut-être dans votre tête. Et comme je sais que c'est l'un de vos sujets préférés, j'ai demandé à Fernando Maria, pâtissier passionné depuis près de 30 ans et formateur spécialisé dans l'accompagnement des reconversions depuis plus de 15 ans, de répondre à toutes les questions que vous vous posez peut-être.De son enfance où il était fasciné par les gâteaux qui cuisaient dans le four, jusqu'à sa décision de fonder Patis'Coach, son programme d'accompagnement dédié aux aspirants pâtissiers, il nous raconte tout. Son expérience du terrain, les réalités du métier, l'importance de la patience, de l'apprentissage progressif et du plaisir dans la pratique de la pâtisserie.Au menu de cet épisode :

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

Emma Duvéré est une pâtissière passionnée au parcours atypique. Après des études de cinéma et un début de carrière tout autre, le déclic. Un CAP cuisine en poche, puis un véritable coup de cœur pour la pâtisserie et la voici à ouvrir son propre lieu. Entre cantine et pâtisserie, c'est au 41 Rue Sedaine dans le 11ème arrondissement de Paris que vous pourrez découvrir ses délices.Emma aime les saveurs authentiques et le zéro-gaspi. Dès le départ, impensable pour elle de ne pas créer avec des produits bio et locaux, tout en adoptant une approche anti-gaspillage dans son atelier. Et si l'on pouvait penser que tout la prédestinait à ce métier, ce n'est pourtant pas ce qu'il s'est passé !Au menu de cet épisode :

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:     (

ASMR with the Fanciest Japanese DessertsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Presented by SmartStop Self Storage, this week's episode of SheEO Lead-In, we listen to our host, Rebecca Jones, engaging in a thought-provoking discussion with Grace Kelly Ayala, CEO and Founder of Muñecas Desserts.Kelly Ayala shared her journey in the dessert business, inspired by her passion for baking. Starting at 13, she worked in her family's taco business before branching out to create Moon Yakas, offering desserts in Oceanside and catering to Frida's locations. Diagnosed with lupus at 18, Kelly found new motivation and started her business. Despite challenges, including a car crash into her restaurant, she persevered with community support. Kelly emphasized the importance of choosing one's path, asking for help, and believing in oneself. She aims to grow her business and possibly franchise in the future.We want to thank our incredible sponsor, SmartStop Self Storage, a leader in self storage real estate, and a company that upholds its core principles of leading together, embracing change and enhancing everyone's journey. To learn more about SmartStop, please visit SmartStop Self Storage. Thank you for being a part of the SheEO Lead-In community!  Please be sure to share our episodes and subscribe to this storage vault of wisdom and knowledge, built by women and for women.

Süditalien, Sonne auf der Haut, der Duft von frischen Feigen in der Luft – in dieser Episode nehmen wir dich mit an einen Ort voller Charme und Geschmack: die Biofarm Casa Scorziello in Kampanien. Schon die Anreise ist ein Genuss, wenn du durch eine malerische Landschaft fährst und schließlich durch ein rustikales Tor trittst, das dich in eine andere Welt entführt. Hier erlebst du pure italienische Lebensfreude – ein Frühstück, das du in aller Ruhe genießen kannst, während du in ein sonnengewärmtes Feigenbrot beißt. Tiere auf dem Hof, ein glitzernder Pool und liebevoll eingerichtete Zimmer, die dich sofort willkommen heißen. Und dann das Essen! Antipasti, die nach Süden schmecken, handgemachte Salsiccia mit würzigen Chilischoten und ein Glas eiskalter Falanghina-Wein, der den Abend perfekt abrundet. Jeder Moment auf diesem Hof ist ein Fest für die Sinne – von den herzlichen Gastgebern bis zum letzten Löffel unseres traumhaften Desserts. Wenn du die echte Seele Süditaliens schmecken und spüren willst, dann komm mit auf diese Reise. Hör rein und lass dich inspirieren! Die Azienda Agricola Scorziello   ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

Valentine's Day is the time for chocolate confections made with love! Vegan PBS chef, cookbook author, and plant-based food expert, Laura Theodore, shares easy, 5-ingredient, vegan and gluten-free recipes to dazzle the chocolate fans in your life! A homemade treat makes a magnificent gift for your Valentine, and this luscious line-up includes something for everyone. 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. earn 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 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

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...

Former Producer of the Fork Report, Dana Schaeffer chose FUN-Employment and a bet on herself. She quit her job and is making her culinary dreams come true. Take a listen.

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

In case all your attempts to get the perfect body fail, it's not a reason to give up completely on your weight-loss goals. Check if you're guilty of the following habits that will sabotage any diet and exercise plan. Diets are just temporary measures you take to lose some extra weight, so you shouldn't rely fully on them. Give yourself some time to get used to one new healthy habit at a time, and then keep going. According to the American Journal of Clinical Nutrition, a good night's rest helps you cut down on fats, carbs, and sugars. Lack of sleep, on the contrary, makes you eat way more than usual. Experts recommend taking small bites, chewing your food thoroughly, and practicing mindful eating. It means fully concentrating on your food, savoring its smell, taste, and even texture. Desserts won't hurt your weight loss plan at all, so anyone with a sweet tooth can now rejoice! Of course, moderation is key here, but if you stick to a “nothing-allowed” diet, you're actually more prone to overeating. A food diary will be your greatest ally on the road to weight loss. If all that writing sounds too tedious for you, you can simply take pictures to see exactly what you've been putting in your body. Music: Staccato https://www.youtube.com/audiolibrary/... TIMESTAMPS You're convinced that going on a diet will help you lose weight. 0:41 You're into dressings and sauces. 1:35 You punish yourself for eating “prohibited” foods. 2:25 You're afraid of being hungry. 3:22 You stick to juices and smoothies. 4:15 You underestimate the power of sleep. 5:06 You eat fast. 5:47 You go grocery shopping on an empty stomach. 6:30 You give up desserts completely. 7:22 You think fats are the enemy. 8:02 You rely too much on exercise. 8:45 You don't keep a food diary. 9:28 You strive for perfection. 10:12 Subscribe to Bright Side : https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook:   / brightside   Instagram:   / brightgram   5-Minute Crafts Youtube: https://www.goo.gl/8JVmuC ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/ Learn more about your ad choices. Visit megaphone.fm/adchoices

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

On this West Virginia Morning, a West Virginia baker has a new twist on the classic cinnamon bun that borrows from her Finnish family bread recipe. The post Innovating Finnish Desserts And Our Song Of The Week, This West Virginia Morning appeared first on West Virginia Public Broadcasting.

learn about Chinese sweets

Join Nat and new co-host Miss Cadabra of the hemp and mycology focused podcast, ⁠⁠Smoke to Smoke⁠⁠ for our newest season! Dive into the fascinating world of luxury cannabis products, from artisanal strains to elegantly designed accessories, we discuss the allure of premium cannabis items and what makes them worth the splurge. Don't have a cool $100k to drop? We've got your back with some budget options. If you like tangents, plus thoughtful ramblings, the coveted title of 'Munchie of The Week' (MoTW) and of course, a lot of laughs, then listen here. --- Miss Cadabera's podcast - ⁠⁠Smoke to Smoke⁠⁠ ⁠⁠⁠⁠⁠⁠ Miss Cadabera's Instagram - ⁠⁠@smoketosmoke_podcast⁠⁠⁠⁠⁠⁠⁠ Our homie 'Earl the Skeleton' - ⁠⁠High Time Mag

Breaking down what's in store for the year ahead by taking a look at 2025 by the numbers. Plus, a former television executive serves up her second act baking up a new career in desserts. And, Christopher Abbott joins the studio to discuss his latest project, “Wolf Man”.

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

We come bearing gifts! Arctic Circle seemed like the best place to review with Santa Claus in tow, so we took a road trip out to southern Utah to try it! The Good: the mini corn dogs were genuinely great, and Santa brightened a few patrons' days by having gifts for the children! The Not Good: Someone complained to management about aforementioned gift-giving, and we had to cease, also not all the food was great The Just There: To be honest, this whole chain was pretty mediocre What We Ate: Three burgers (standard, bacon, and pastrami), pumpkin pie milkshake, fries, Spanish onion rings, mini corn dogs, cheese curds, root beer ice cream (with a butterscotch topper), fry sauce Santa talks about eating "rabbit on a swing" during the fanciest meal he's ever had "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (My November Patreon exclusive episode about Pacific Northwest Seafood institution Ivar's Acres of Clams came out just a few weeks ago! From bomb threats to no working water, my guest, author Temple West and I went through a LOT just to eat here), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Arctic Circle stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Mark Gray on Instagram @markwgray   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   We're off next week, but in 2 weeks on "Fine" Dining: IKEA Swedish Bistro History [Part One]! From Dropout TV, Chris Grace joins me to eat Swedish meatballs amidst cheap DIY furniture, and we learn how it all started! Ever work at IKEA? Send your stories to finediningpodcast@gmail.com.

Dave and Alonso share another Patreon show as a holiday treat, discussing bean treats, frangipane, and tetrazzini. Want more Linoleum Knife & Fork? Join our Patreon.

On today's episode of HowToBBQRight Podcast, we're gearing up for our annual HowToBBQRight Office Christmas Party, and here's what we're eating (00:30). Is Prime Rib actually PRIME grade meat (02:20), and what is the difference between a rib loin and a beef tenderloin (03:48)? What is a strip loin, and how do you cook it (07:10)? This device takes all the guess work out of cooking a Prime Rib (08:50). This is Malcom's go-to method for smoking the perfect holiday Prime Rib (10:04), and this is how he makes sure he doesn't overcook it (13:10). I pick Malcom's brain about the ideal time to rest a Prime Rib before slicing it up (17:09). This is the BEST homemade creamy horseradish sauce recipe to dip Prime Rib into (20:08). I have to have an intervention with Malcom about the state of his grills on our back porch (24:04). This is the part of hosting a Christmas dinner that no one thinks about (26:09)... Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (26:55)! I planned all of our Christmas dinners while Malcom was out of town, and here's what we're eating (27:50)... These pork loins are better than anything you can get at a supermarket (30:29). Malcom explains why it's important to make a delicious double-smoked ham for Christmas, and how to get it done right (31:00). How do you cook hog jowl (36:24)? I let everyone pick one appetizer to cook for Christmas Eve dinner, and here's what they picked (40:58). We make this Christmas Sorbet Punch every year for Christmas dinner, and it's delicious (46:13). Honestly, dessert is just not an important part of Christmas dinner (50:00). I want to know what Malcom wants this year from Santa Claus (58:14). Season 7 has flown by (01:00:31)... Checkout the community giveaway, presented by our newest podcast - Out The Smoke (01:01:20).

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

In Part 1, we looked at the broken state of the American food and drug industry. Today, we're taking a virtual walk down the grocery aisle to gauge the healthiness of your favorite foods. We talk about frozen foods, cereals, breads, desserts, fruits and veggies, pizza, and more. Join us and learn more about the ingredients you should seek and avoid when trying to live a healthy life!Check Out Dr. Jay's work: https://www.ajconsultingcompany.com/Check out part 1: https://youtu.be/2gvYnsJ9Ywk A big thank to our partner, EWTN, the world's leading Catholic network! Discover news, entertainment and more at https://www.ewtn.com/ Check out our Sponsors:  -EveryLife: https://www.everylife.com Buy diapers from an amazing pro-life diaper company and use code LILA and get 10% off!-Exodus 90: Grow spiritually, mentally, and physically with thousands of other men:  https://get.exodus90.com/lila-Hallow: https://www.hallow.com/lila Enter into prayer more deeply this season with the Hallow App, get 3 months free by using this link to sign up! Timestamps:00:00 - Intro01:12 - Frozen Fruits and Vegetables01:32 - Desserts and Popsicles04:07 - Sucralose07:17 - Ben and Jerry's Ice Cream10:07 - Frozen Pizza12:10 - Chicken Nuggets13:03 - Seed Oils14:55 - Tater Tots15:36 - Hot Pocket16:44 - yoga mat material18:53 - Wonder Bread25:27 - Froot Loops30:09 - Costco Hot Dog31:53 - Deli Meat36:12 - Conclusion

Whatever did they do to deserve this? Games we played this week include: Mighty Morphin' Power Rangers: Rita's Revenge (19:35) Satisfactory (25:40) Indiana Jones and the Great Circle (31:35) Metaphor Refantazio (42:00) Home Safety Hotline: Seasonal Worker Edition (45:30) The Thing: Remastered (50:25) --- News things talked about in this episode: Tencent in talks to acquire controlling share of Ubisoft (1:00:10) https://www.reuters.com/markets/deals/ubisoft-shareholders-talks-over-possible-buyout-terms-sources-say-2024-12-06/ Beyond Good & Evil 2 isn't done because the leadership can't decide what it is (44:20) https://www.eurogamer.net/beyond-good-evil-2s-troubled-development-due-to-passionate-managers-not-getting-along-says-creator-michel-ancel --- Buy official Jimquisition merchandise at https://thejimporium.com Find Laura at LauraKBuzz on Twitter, Twitch, YouTube, and Patreon. All her content goes on https://LauraKBuzz.com, and you can catch Access-Ability on YouTube every Friday. Follow Conrad at ConradZimmerman on Twitter/Instagram/BlueSky and check out his Patreon (https://patreon.com/fistshark). You can also peruse his anti-capitalist propaganda at https://mercenarycreative.com.