Podcasts about dumplings

This week I feel like a fried dumpling.Overcooked. Crispy on the outside. Slightly falling apart on the inside.In this episode of Down in the Dumplings, I'm sharing what the past week has really looked like: being sick, my parents being out of town, relational conflict (yes… lots of tears), getting a promotion (yay?!), surviving BTS ticketing stress, friendship calibration, and feeling wildly overstimulated while grappling with executive dysfunction and task paralysis.It's one of those “I don't fully have it together but I'm trying” weeks.And in true Down in the Dumplings fashion, I'm also sharing what's cheering me up — my newest hyper-fixation project: Cafe Courtney ☕️Inspired by Kristina's Sweet Beans and my lifelong dream of being a barista, I'm hosting a green-and-white tennis club aesthetic breakfast café moment to gather my friends in one place, feed them well, and create something beautiful.Menu highlights include:Hawaiian yogurt cups with pineapple, banana, coconut & blueberry lemon granolaMayak Gyeran rice bowls (soft marinated Korean eggs over brown/white rice mix)Scallion ginger butter sourdough toastMiso maple bacon & sausageBlack Sesame Einspanner (birthday special!)Strawberry oatmilk, barley tea, sparkling mint juleps & morePlus bead box favors, Chilsung Cider, Vitasoy, and the comfort of curated connection.If you've been feeling overstimulated, emotionally tender, ambitious but exhausted — this one's for you.Follow the show on Spotify so you never miss an episode, and come say hi on Instagram @downinthedumplings.Let's feel a little better together

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's Dumpling Week! In honor of Lunar New Year this week, New York Times Cooking is releasing new dumpling recipes, from different cultures that stuff filling into pastry all around the world. New York Times food and cooking columnist Eric Kim and food writer Hetty Lui McKinnon discuss the delights of dumplings and listeners share their favorite variety.Photo by China Photos/Getty Images

Dumplings are popular dish for families celebrating Lunar New Year. In Melbourne, one restaurant is challenging tradition, with a make-your-own approach and a range of exotic flavours. - Dumpling adalah hidangan populer bagi keluarga2 yang merayakan Tahun Baru Imlek. Di Melbourne, sebuah restoran menantang tradisi yang ada, dengan pendekatan "buat sendiri dumplingmu" dan berbagai cita rasa yang eksotis.

Dumplings are popular dish for families celebrating Lunar New Year. In Melbourne, one restaurant is challenging tradition, with a make-your-own approach and a range of exotic flavours.

In this episode, Ginger Elmore, mother of nine, joins me with two of her daughters, Courtney and Trinity, to talk about raising capable, confident daughters who help create a hospitable home. Ginger shares wisdom on preparing girls to step in and skillfully take charge in the kitchen and other areas of hospitality, while Courtney and Trinity discuss what they've learned from their mom. Together, they share favorite menus for everything from after-church coffee hour to their weekly Wednesday family and friends dinner. You'll hear insights into large-scale hospitality, must-have items, and how to make every guest, especially the littlest ones, feel welcome. We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

Teures Parken, Dumpling Lasagne und eine neue Batterie fürs Auto sind heute unter anderem Thema.

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book's title? After all, in some regions of the two countries, Italians eat frequently dumplings, and Chinese frequently make baked, steamed, or fried flatbread with toppings or fillings. Furthermore, when dumplings are made in Italy by Chinese migrants or Chinese Italians, or when pizzas are made in China by Italian migrants, Chinese Italians, or Chinese without apparent ties with Italy, are these culinary products Chinese, Italian, Chinese-Italian, or something else? Why do we need to care for such labeling dilemmas?This book shows how China-Italy food mobilities relayed in popular culture helped forge Chi­nese and Italians' socioeconomic identities in recent decades by fundamentally shaping contempo­rary Chinese and Italian consumer cultures. This book addresses China-Italy food cultures against the backdrops of two epoch-making socioeconomic processes. During the 1980s, Chinese cuisine became the first non-European food widely available in Italy, thanks to the widespread presence of Chinese eateries. Only American fast food, which established itself in Italy around the same time, enjoyed comparable popularity as a destination for Italian culinary tourism. Meanwhile, in the early 1990s, together with American hamburgers and fried chicken, the American food chain Pizza Hut's pizzas and spaghetti were the first non-Asian foods that post-Mao Chinese customers recognized as “Western.” The book proposes a critical framework that analyzes transcultural food mobilities by seriously assessing the confluence of diverse mobilities and their impact on food cultures. Ulti­mately, the study shows that a sophisticated interpretation of transcultural food mobilities can help address alterity and build understanding in a world of increasing political and cultural polarization. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book's title? After all, in some regions of the two countries, Italians eat frequently dumplings, and Chinese frequently make baked, steamed, or fried flatbread with toppings or fillings. Furthermore, when dumplings are made in Italy by Chinese migrants or Chinese Italians, or when pizzas are made in China by Italian migrants, Chinese Italians, or Chinese without apparent ties with Italy, are these culinary products Chinese, Italian, Chinese-Italian, or something else? Why do we need to care for such labeling dilemmas?This book shows how China-Italy food mobilities relayed in popular culture helped forge Chi­nese and Italians' socioeconomic identities in recent decades by fundamentally shaping contempo­rary Chinese and Italian consumer cultures. This book addresses China-Italy food cultures against the backdrops of two epoch-making socioeconomic processes. During the 1980s, Chinese cuisine became the first non-European food widely available in Italy, thanks to the widespread presence of Chinese eateries. Only American fast food, which established itself in Italy around the same time, enjoyed comparable popularity as a destination for Italian culinary tourism. Meanwhile, in the early 1990s, together with American hamburgers and fried chicken, the American food chain Pizza Hut's pizzas and spaghetti were the first non-Asian foods that post-Mao Chinese customers recognized as “Western.” The book proposes a critical framework that analyzes transcultural food mobilities by seriously assessing the confluence of diverse mobilities and their impact on food cultures. Ulti­mately, the study shows that a sophisticated interpretation of transcultural food mobilities can help address alterity and build understanding in a world of increasing political and cultural polarization. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book's title? After all, in some regions of the two countries, Italians eat frequently dumplings, and Chinese frequently make baked, steamed, or fried flatbread with toppings or fillings. Furthermore, when dumplings are made in Italy by Chinese migrants or Chinese Italians, or when pizzas are made in China by Italian migrants, Chinese Italians, or Chinese without apparent ties with Italy, are these culinary products Chinese, Italian, Chinese-Italian, or something else? Why do we need to care for such labeling dilemmas?This book shows how China-Italy food mobilities relayed in popular culture helped forge Chi­nese and Italians' socioeconomic identities in recent decades by fundamentally shaping contempo­rary Chinese and Italian consumer cultures. This book addresses China-Italy food cultures against the backdrops of two epoch-making socioeconomic processes. During the 1980s, Chinese cuisine became the first non-European food widely available in Italy, thanks to the widespread presence of Chinese eateries. Only American fast food, which established itself in Italy around the same time, enjoyed comparable popularity as a destination for Italian culinary tourism. Meanwhile, in the early 1990s, together with American hamburgers and fried chicken, the American food chain Pizza Hut's pizzas and spaghetti were the first non-Asian foods that post-Mao Chinese customers recognized as “Western.” The book proposes a critical framework that analyzes transcultural food mobilities by seriously assessing the confluence of diverse mobilities and their impact on food cultures. Ulti­mately, the study shows that a sophisticated interpretation of transcultural food mobilities can help address alterity and build understanding in a world of increasing political and cultural polarization. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/chinese-studies

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book's title? After all, in some regions of the two countries, Italians eat frequently dumplings, and Chinese frequently make baked, steamed, or fried flatbread with toppings or fillings. Furthermore, when dumplings are made in Italy by Chinese migrants or Chinese Italians, or when pizzas are made in China by Italian migrants, Chinese Italians, or Chinese without apparent ties with Italy, are these culinary products Chinese, Italian, Chinese-Italian, or something else? Why do we need to care for such labeling dilemmas?This book shows how China-Italy food mobilities relayed in popular culture helped forge Chi­nese and Italians' socioeconomic identities in recent decades by fundamentally shaping contempo­rary Chinese and Italian consumer cultures. This book addresses China-Italy food cultures against the backdrops of two epoch-making socioeconomic processes. During the 1980s, Chinese cuisine became the first non-European food widely available in Italy, thanks to the widespread presence of Chinese eateries. Only American fast food, which established itself in Italy around the same time, enjoyed comparable popularity as a destination for Italian culinary tourism. Meanwhile, in the early 1990s, together with American hamburgers and fried chicken, the American food chain Pizza Hut's pizzas and spaghetti were the first non-Asian foods that post-Mao Chinese customers recognized as “Western.” The book proposes a critical framework that analyzes transcultural food mobilities by seriously assessing the confluence of diverse mobilities and their impact on food cultures. Ulti­mately, the study shows that a sophisticated interpretation of transcultural food mobilities can help address alterity and build understanding in a world of increasing political and cultural polarization. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/italian-studies

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book's title? After all, in some regions of the two countries, Italians eat frequently dumplings, and Chinese frequently make baked, steamed, or fried flatbread with toppings or fillings. Furthermore, when dumplings are made in Italy by Chinese migrants or Chinese Italians, or when pizzas are made in China by Italian migrants, Chinese Italians, or Chinese without apparent ties with Italy, are these culinary products Chinese, Italian, Chinese-Italian, or something else? Why do we need to care for such labeling dilemmas?This book shows how China-Italy food mobilities relayed in popular culture helped forge Chi­nese and Italians' socioeconomic identities in recent decades by fundamentally shaping contempo­rary Chinese and Italian consumer cultures. This book addresses China-Italy food cultures against the backdrops of two epoch-making socioeconomic processes. During the 1980s, Chinese cuisine became the first non-European food widely available in Italy, thanks to the widespread presence of Chinese eateries. Only American fast food, which established itself in Italy around the same time, enjoyed comparable popularity as a destination for Italian culinary tourism. Meanwhile, in the early 1990s, together with American hamburgers and fried chicken, the American food chain Pizza Hut's pizzas and spaghetti were the first non-Asian foods that post-Mao Chinese customers recognized as “Western.” The book proposes a critical framework that analyzes transcultural food mobilities by seriously assessing the confluence of diverse mobilities and their impact on food cultures. Ulti­mately, the study shows that a sophisticated interpretation of transcultural food mobilities can help address alterity and build understanding in a world of increasing political and cultural polarization. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book's title? After all, in some regions of the two countries, Italians eat frequently dumplings, and Chinese frequently make baked, steamed, or fried flatbread with toppings or fillings. Furthermore, when dumplings are made in Italy by Chinese migrants or Chinese Italians, or when pizzas are made in China by Italian migrants, Chinese Italians, or Chinese without apparent ties with Italy, are these culinary products Chinese, Italian, Chinese-Italian, or something else? Why do we need to care for such labeling dilemmas?This book shows how China-Italy food mobilities relayed in popular culture helped forge Chi­nese and Italians' socioeconomic identities in recent decades by fundamentally shaping contempo­rary Chinese and Italian consumer cultures. This book addresses China-Italy food cultures against the backdrops of two epoch-making socioeconomic processes. During the 1980s, Chinese cuisine became the first non-European food widely available in Italy, thanks to the widespread presence of Chinese eateries. Only American fast food, which established itself in Italy around the same time, enjoyed comparable popularity as a destination for Italian culinary tourism. Meanwhile, in the early 1990s, together with American hamburgers and fried chicken, the American food chain Pizza Hut's pizzas and spaghetti were the first non-Asian foods that post-Mao Chinese customers recognized as “Western.” The book proposes a critical framework that analyzes transcultural food mobilities by seriously assessing the confluence of diverse mobilities and their impact on food cultures. Ulti­mately, the study shows that a sophisticated interpretation of transcultural food mobilities can help address alterity and build understanding in a world of increasing political and cultural polarization. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/book-of-the-day

Craig Carton and Chris McMonigle continue reacting to the Giants landing John Harbaugh, addressing lingering paranoia over the contract not being signed yet and why Giants fans finally feel stability again. The conversation shifts into a spirited NFC East quarterback debate, with Dak Prescott's legacy taking center stage — is he a Hall of Famer, a stat padder, or somewhere in between? The guys compare Dak to Eli Manning, break down what really matters for Canton, and debate whether winning trumps elite numbers. Things go fully off the rails with a fiery Mets fan caller blasting David Stearns, skepticism over Harbaugh's résumé, and a legendary Carton rabbit hole involving a supposed NFL stadium named after a frozen dumpling company.

Send us a textWelcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about  College football, Jake Paul, Fight Night, Fajitas, Brisket, Xmas party, Steaks, Christmas movies, music and food.  0-15 mins: HeadlinesNFL Playoffs: The Bears and Niners are both able to pull off comeback victories as two of our teams move on.  College Football Playoffs: We talk about the college football playoffs and make our predictions for the championship.Diggs Brothers: The Diggs brothers have a bad day as one gets cut and one chokes his chef. Black Monday: That time of year when coaches get fired. Who has been cut and who's on the chopping block.  Jerry Jones: Jerry wants to be the owner with the most super bowls before he calls it quits. 10-30mins: BBQ Time Steak Night: We pass up going out for steak night and decide to make some of our own. Shrimp Kabobs: We try to switch it up with something healthy with some grilled shrimp and pineapple kabobs. Burnt Bean: We talk about the Blue Moon breakfast sandwich from Burnt BeanWorld Steak- We are still looking for sponsors for the World Steak Championship.  30-50 mins: New Years Stuff New Years Parties: We talk about what we all did to celebrate New Years. Golden Globes: Hiram takes us behind the red carpet as we talk globes and movies. https://podcast.feedspot.com/barbecue_podcasts/Etsy/ShopReadySetBBQ - EtsyFacebook Pagehttps://www.facebook.com/readysetbbqFeedspothttps://podcast.feedspot.com/barbecue_podcasts/Etsy/Shop ReadySetBBQ - EtsyFacebook Page https://www.facebook.com/readysetbbq Feedspot https://podcast.feedspot.com/barbecue_podcasts/

Fluent Fiction - Mandarin Chinese: Spicy Dumplings and Snowflakes: A Culinary Challenge Find the full episode transcript, vocabulary words, and more:fluentfiction.com/zh/episode/2026-01-11-08-38-20-zh Story Transcript:Zh: 冬天的一个早晨，热闹的饺子乐园咖啡馆里，红色的灯笼在微风中轻轻摇曳，空气中飘散着浓郁的饺子香。En: One winter morning, in the bustling Jiaozi Leyuan Café, red lanterns gently swayed in the breeze, and the rich aroma of dumplings filled the air.Zh: 窗外，纷纷扬扬的雪花让这个小城更显得如诗如画。En: Outside, the falling snowflakes made the small town look even more picturesque.Zh: 明和莲在厨房里忙碌着，他们的目标是完成一个网上爆红的饺子挑战。En: Ming and Lian were busy in the kitchen, aiming to complete a dumpling challenge that had gone viral online.Zh: 明非常期待这个挑战，因为他希望能在过年的家宴上展示自己的厨艺。En: Ming was very excited about the challenge because he hoped to showcase his culinary skills at the family banquet during the New Year.Zh: 然而，这个任务远比他想象中的复杂。En: However, the task proved to be far more complicated than he had imagined.Zh: 明一边跟随视频，一边尽力模仿，但饺子皮总是不听使唤，有时太厚，有时又黏在一起。En: As Ming followed the video, trying his best to imitate it, the dumpling wrappers were unruly, sometimes too thick, and sometimes sticking together.Zh: 莲站在旁边，看着明笨手笨脚的样子，不禁轻声笑出了声。En: Lian, standing by, couldn't help but chuckle softly at his clumsy attempts.Zh: “别笑啦！”明故作镇定，“我一定能学会的。”En: "Don't laugh!" Ming pretended to be composed, "I can definitely learn this."Zh: 莲笑着点头，“没关系，我们一起加油。”En: Lian nodded with a smile, "It's okay, let's do our best together."Zh: 接下来的问题更加棘手。En: The next problem was even more tricky.Zh: 厨房里的调料用得差不多了，唯独缺了一项重要的香料。En: Most of the kitchen's spices were nearly used up, except for one important seasoning.Zh: 明皱着眉头，在厨房里左翻右找，En: Ming furrowed his brows and searched around the kitchen.Zh: 终于灵光一闪，发现了一瓶辣椒酱。En: Finally, a light bulb went off in his head when he discovered a bottle of chili sauce.Zh: 他灵机一动：“看来我们得即兴发挥了！”En: He had a brainwave: "Looks like we'll have to improvise!"Zh: 莲狐疑地看着那瓶辣椒酱，“你确定吗？这可是饺子，不是麻辣烫。”En: Lian looked suspiciously at the bottle of chili sauce, "Are you sure? These are dumplings, not malatang."Zh: 明坚定地点头：“试试看！”En: Ming nodded firmly, "Let's give it a try!"Zh: 于是，他们在饺子馅里加入了辣椒酱。En: So, they added the chili sauce to the dumpling filling.Zh: 虽然心中有些紧张，但明和莲怀着期待，将一盘盘饺子送到了门厅的小桌上。En: Though a bit nervous, Ming and Lian were hopeful as they delivered plate after plate of dumplings to the small table in the entrance hall.Zh: 吃饺子的朋友们一开始没有察觉特别之处，但第一口下肚后，立刻引发了一阵意料之外的轰动。En: Their friends, who were eating the dumplings, didn't notice anything special at first, but after the first bite, it caused an unexpected sensation.Zh: 有人吃得辣得面红耳赤，有人则恣意欢笑，纷纷给出好评。En: Some turned red from the spiciness, while others laughed heartily, all giving positive reviews.Zh: 一时间，水杯在桌面上此起彼伏。En: For a moment, water cups rose and fell on the tabletop.Zh: “真有意思的口感！”一位朋友大声称赞，“这种味道从未尝过！”En: "What an interesting taste!" one friend loudly praised, "I've never tasted such a flavor before!"Zh: 经过这场小小的混乱，明和莲偷偷相视一笑。En: After the small chaos, Ming and Lian exchanged a sneaky smile.Zh: 虽然这并不是原始食谱，但他们的创新获得了大家的喜爱。En: Although it wasn't the original recipe, their innovation was loved by everyone.Zh: 明终于意识到，原来创造力和灵活性也能让自己出彩。En: Ming finally realized that creativity and flexibility could also make him stand out.Zh: 后来，这种辣味饺子在当地成为一种新风潮，几个街区以外的人也慕名而来。En: Later, this spicy dumpling became a new trend locally, with people from several blocks away coming to try them.Zh: 在新年夜的家宴上，明骄傲地为家人端上了他的“特别版”饺子。En: At the New Year's Eve family banquet, Ming proudly served his "special edition" dumplings to his family.Zh: 莲一边夹起一个小小的辣饺子，一边开玩笑说：“看来，我们都学到了不少呢。”En: Playfully, Lian picked up a small spicy dumpling and joked, "Looks like we've learned quite a bit!"Zh: 明自信地微笑，而莲则莞尔一笑。En: Ming smiled confidently, while Lian gave a gentle smile in return.Zh: 他们知道，这场饺子挑战不仅带来了欢声笑语，更给他们的新年庆典增添了意外的惊喜。En: They knew that this dumpling challenge brought not only laughter but also an unexpected surprise to their New Year celebration.Zh: 故事，在这快乐与满意中，划下了圆满的句号。En: The story concluded in this joy and satisfaction, drawing a perfect ending. Vocabulary Words:bustling: 热闹的lanterns: 灯笼swayed: 摇曳picturesque: 如诗如画culinary: 厨艺complicated: 复杂unruly: 不听使唤clumsy: 笨手笨脚chuckle: 轻声笑furrowed: 皱起brainwave: 灵光一闪improvise: 即兴发挥suspiciously: 狐疑地malatang: 麻辣烫nervous: 紧张spiciness: 辣得hearty: 恣意欢笑sensation: 轰动creativity: 创造力flexibility: 灵活性innovation: 创新trend: 新风潮proudly: 骄傲地joked: 开玩笑gently: 莞尔surprise: 惊喜concluded: 划下句号satisfaction: 满意challenge: 挑战spices: 香料

En este episodio hablamos con los fundadores de Dum Dum sobre cómo nació la idea, los riesgos que asumieron y el proceso creativo detrás de su propuesta.La historia real de cómo convertir una visión en dumplings con identidad propia.Ya disponible en todas las plataformas!

Get MORE Bad Friends at our Patreon!! https://www.patreon.com/c/badfriends Thank you to our Sponsors: DraftKings, BlueChew, Kachava & Shopify • Download the DraftKings Sportsbook app NOW and use code BADFRIENDS* • BlueChew: Get 10% off your first month of BlueChew Gold with code BADFRIENDS. • Kachava: Go to https://kachava.com and use code BADFRIENDS. New customers get twenty dollars off an order of two bags or more, January 1st through 31st! • Shopify: Sign up for your $1 per month trial and start selling today at https://shopify.com/badfriends YouTube Subscribe: http://bit.ly/BadFriendsYouTube Audio Subscribe: https://apple.co/31Jsvr2 Merch: http://badfriendsmerch.com 0:00 Rudy Saves Bobby Mom 5:00 Bad Friends Big Brother 10:00 The Hills Have Slanted Eyes 15:00 10 Flavors Max 20:00 Kosher Ice Cream 25:00 Brain Fart 30:00 Dumplings & Covid 35:00 Bonus Egg Roll 40:00 Counting Patties 45:00 Wegovy Waymo 50:00 Running Into Happiness 55:00 The Butterfly Effect 1:00:00 Her Road or the High Road 1:05:00 Sideburns & My Music 1:15:00 Speech Classes More Bobby Lee TigerBelly: https://www.youtube.com/tigerbelly Instagram: https://www.instagram.com/bobbyleelive Twitter: https://twitter.com/bobbyleelive Tickets: https://bobbylee.live More Andrew Santino Whiskey Ginger: https://www.youtube.com/andrewsantinowhiskeyginger Instagram: https://www.instagram.com/cheetosantino Twitter: https://Twitter.com/cheetosantino Tickets: http://www.andrewsantino.com More Fancy SOS VHS: https://www.youtube.com/@7EQUIS Instagram: https://www.instagram.com/fancyb.1 More Bad Friends iTunes: https://podcasts.apple.com/us/podcast/bad-friends/id1496265971 Instagram: https://www.instagram.com/badfriendspod/ Twitter: https://twitter.com/badfriends_pod Official Website: http://badfriendspod.com/ *Gambling Problem? Call one eight hundred GAMBLER. New York: call eight seven seven eight HOPENY or text HOPENY. Connecticut: call eight eight eight seven eight nine seven seven seven seven or visit CCPG dot org. On behalf of Boot Hill Casino in Kansas. Wager tax pass-through may apply in Illinois. Twenty one plus in most states. Void in Ontario. Restrictions apply. Bet must win to receive Bonus Bets which expire in 7 days. Minimum odds required. For additional terms and responsible gaming resources, see D K N G dot co slash audio. Limited time offer. Opening Credits and Branding: https://www.instagram.com/joseph_faria & https://www.instagram.com/jenna_sunday Credit Sequence Music: http://bit.ly/RocomMusic // https://www.instagram.com/rocom Character Design: https://www.instagram.com/jeffreymyles Bad Friends Mosaic Sign: https://www.instagram.com/tedmunzmosaicart Produced by: 7EQUIS https://www.7equis.com/ Podcast Producer: Andrés Rosende This video contains paid promotion. #bobbylee #andrewsantino #badfriends #sponsored #ad Learn more about your ad choices. Visit megaphone.fm/adchoices

I blinked and 2025 was over… and I honestly couldn't remember what I even enjoyed. So naturally, I made an awards show about it.In this episode of Down in the Dumplings, I'm hosting the first ever Golden Chopstick Awards — my extremely subjective recap of the music, food, pop culture chaos, small businesses, and random comforts that got me through this year.We're covering:✨ SEVENTEEN's Happy Burstday, THE8's “Skyfall,” and why J-Hope's Hope on the Stage tour genuinely stunned me

  Welcome to Season 5, Episode 52! This is it, the final episode of Season 5! As we close out 2025, we take a moment to reflect on the guests we've had on the show as well as the different topics we've talked about. We'd link them all here, but it would take a LOT of space to honor everyone. So let's just say that we've had a great year, highlighted by some very special guests. Our guests this season included well-known academics like Gordon H. Chang, Ann Ishimaru, and Beth Lew-Williams; entertainers from the stage and screen like Olivia Cheng, Troy Iwata, and Nancy Wang; Journalists like Vicky Nguyen, Michael Luo, and Karin K. Jensen; and authors galore like Kimberly Tso, Abigail Hing Wen, Sarah Myer, Camey Yeh, Andrea Wang, and Jamie Jo Hoang. There were so many others who deserve mention, but it's just way easier if you go back, see the episodes, you missed, and listen to them! We also love that we continue to have episodes on topics like Egg Foo Yung, Aloha Shirts, Dumplings, the Chinese Labour Corps, API Garment Workers, the Supreme Court Ruling Lau v Nichols, and API in Formula 1 Driving… and that's just a small sample.  Thanks for listening! We appreciate the support, and we're excited to bring you more topics and guests in 2026. If you like what we do, please share, follow, and like us in your podcast directory of choice or on Instagram @AAHistory101. For previous episodes and resources, please visit our site at https://asianamericanhistory101.libsyn.com or our links at http://castpie.com/AAHistory101. If you have any questions, comments or suggestions, email us at info@aahistory101.com.  

This plant-forward salad is inspired by a Thai green papaya salad. Chef Toni Sakaguchi from the Culinary Institute of America makes a base of shredded green papaya, and tosses that with shredded purple cabbage and romaine lettuce, and tops it with fried dumplings for a heartier entrée salad. Get the Southeast Asian Salad recipe here!

There’s a lot of talk about how soft the consumer is, but our third-party delivery same-store sales are up 50% year over year, Brooklyn Dumpling Shop CEO Jeff Galletly tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Galletly sits down with BI’s senior restaurant and food-service analyst Michael Halen to discuss how the company is performing amid soft spending by fast-casual customers, particularly millennial and Gen Z consumers. He also comments on Brooklyn Dumpling Shop’s packaged-food business, value approach and a planned reverse takeover. Listen to this episode on Apple Podcasts and Spotify.See omnystudio.com/listener for privacy information.

Season 3 is officially HERE — thank you for waiting so patiently while I found my way back to the mic. In this cozy comeback episode, we're talking all things affordable gift-giving for the holidays. Because listen… I wish I could hand out Dyson hair dryers like Oprah, but that is not where my wallet is at this year.Join me as I walk through five budget-friendly gift ideas (plus a bonus!) that range from zero crafting required to medium–high “I tried my best and I hope you appreciate the effort” energy. Whether you want to give something sweet to a coworker, a K-pop bestie, your foodie friend, or your whole group chat, there's something here for everyone — including the “I'm not doing gifts this year, please respect my boundaries” crowd.I also share a warm thank-you to everyone who had Down in the Dumpling in their Spotify Wrapped, an update on why Season 3 took a minute, and a little preview of next week's Mailbag Episode, where I'll finally spill where I've been and share some life updates.If today's episode inspires you, tell me which gift idea you're trying over on Instagram at @downinthedumplings. Let's make the holidays cute, thoughtful, and financially responsible together.New episodes drop every Thursday — welcome back, dumplings.

我們不能在一起， 我們不能在一起， 因為我們在一起的話， 世界就會爆炸！！！！！ icyball冰球樂團用愛「餃」動你的心，2025 年底火熱起灶、上桌三專暖身舞曲〈Dumplings〉！

Muthiya is a traditional Gujarati dumpling from India, enjoyed for breakfast or as a snack—and a childhood favorite of Chef Heena Patel from Besheram restaurant in San Francisco. These watermelon muthiyas are made with a mixture of chickpea, millet, and corn flours, as well as shredded watermelon flesh, rind, and juice—so there is no wasted watermelon! The dumplings are steamed and served with watermelon raita as a dipping sauce. Get the Watermelon Muthiya recipe here.

我們不能在一起， 我們不能在一起， 因為我們在一起的話， 世界就會爆炸！！！！！ icyball冰球樂團用愛「餃」動你的心，2025 年底火熱起灶、上桌三專暖身舞曲〈Dumplings〉！

我們不能在一起， 我們不能在一起， 因為我們在一起的話， 世界就會爆炸！！！！！ icyball冰球樂團用愛「餃」動你的心，2025 年底火熱起灶、上桌三專暖身舞曲〈Dumplings〉！

我們不能在一起， 我們不能在一起， 因為我們在一起的話， 世界就會爆炸！！！！！ icyball冰球樂團用愛「餃」動你的心，2025 年底火熱起灶、上桌三專暖身舞曲〈Dumplings〉！

我們不能在一起， 我們不能在一起， 因為我們在一起的話， 世界就會爆炸！！！！！ icyball冰球樂團用愛「餃」動你的心，2025 年底火熱起灶、上桌三專暖身舞曲〈Dumplings〉！

2025 下酒祭：音樂、啤酒、下酒菜 feat.韓國 한국 臺韓美食文化大交流

臺企銀Hokii數位帳戶超方便，邀朋友開戶再完成任務各拿一百元獎勵金！ 還能抽RIMOWA、Galaxy S25 Ultra、AirPods4等夢幻好禮～ 年末小紅包這裡領

我們不能在一起， 我們不能在一起， 因為我們在一起的話， 世界就會爆炸！！！！！ icyball冰球樂團用愛「餃」動你的心，2025 年底火熱起灶、上桌三專暖身舞曲〈Dumplings〉！

This week, I sat down with Patrick Coyne, founder and chief executive of Laoban Dumplings, for a conversation that reminds you why some brands just hit differently. From teaching English in China to running dumpling shops in D.C. to building one of the most exciting frozen food brands in the country, Patrick's journey is proof that authenticity travels, even into the freezer aisle.We get into how Laoban went from brick and mortar to CPG during the pandemic, with Patrick and his team hand-packing dumplings and delivering them to local stores, often with the brand's mascot, Rollie the Chief Dough Officer, riding shotgun and controlling the music.Patrick breaks down his philosophy on hospitality and why frozen food deserves the same level of care as a restaurant experience. From packaging and cooking instructions to emotional branding and clarity of communication, every detail is intentional. He also shares how the team uses kids' reactions to Rollie, retailer feedback, and product testing to shape the future of the brand.We talked about the whitespace in frozen Asian food, why the category has not evolved in decades, and how Laoban plans to change that with items like scallion pancakes, Taiwanese popcorn chicken, bao, and of course dumplings. Patrick also opens up about hard decisions, like pulling a product launch from Whole Foods until it met their standards — a choice that led to an even stronger partnership and their successful bao rollout.If you love brand building, hospitality, food culture, or founder stories that do not take themselves too seriously, this episode is full of heart, honesty, and plenty of Rollie energy.

Sun, Nov 9 9:38 AM → 9:40 AM Suspected DUI stopped in front of Montville PD - was only eating a dumpling Radio Systems: - Connecticut State Police, QVEC, Middlesex County FireEMS, Valley Shore FireEMS

For the firs time in a long time STRIGGA & Dylan invest a lot of time into DRAGONGATE and analyze the current stable landscape of the promotion guiding you through the different camps and what their aspirations and goals are. In doing so, they also discuss the most recent Gate of Destiny and King of Gate events. From there, they take it to New Japan Pro Wrestling in November and on their road to the Tokyo Dome. This episode was taped before Tanahashi's opponent was announces, so part of this speculation is redundant – it's fun nonetheless! Finally, the Eastern Lariat reviews DDT's Ultimate Party from November 3rd – a very long, yet fun show.

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Capon's Chop House | Josh Capon IG Pink Door Cookies | Matt Rice IGstevescookssomething smash dumplings IG post Boogie Down Bronx Honey IG | Ceres Food Film Festival | Ceres IG Kevin Boehm IG | The Bottomless Cup book Fly Fish Club | Fly Fish IG | Papa d'Amour | Papa d'Amour IG | Dominique Ansel | Mommy Pai's | Bar Snack | Iain Griffiths IG | Schmuck IG | Moe Aljaff IG | Leo's Bagels IG | Dominique Ansel Workshop | Workshop IG Tiger Rice CookerFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.

連鎖店 liánsuǒ diàn – chain store八方雲集 Bāfāng Yúnjí – Bafang Dumpling (Taiwanese dumpling restaurant chain)鍋貼 guōtiē – pan-fried dumplings (potstickers)水餃 shuǐjiǎo – boiled dumplings湯品 tāngpǐn – soup dishes小菜 xiǎocài – side dishes招牌鍋貼 zhāopái guōtiē – signature potstickers韓式辣味鍋貼 Hánshì làwèi guōtiē – Korean-style spicy potstickers高麗菜配豬肉 gāolícài pèi zhūròu – cabbage with pork經典 jīngdiǎn – classic酸辣湯麵 suānlà tāngmiàn – hot and sour soup noodles紅燒牛肉麵 hóngshāo niúròu miàn – braised beef noodle soup珍珠餛飩麵 zhēnzhū húntun miàn – wonton noodle soup (with pearls in the name, but refers to small wontons)酸辣湯 suānlà tāng – hot and sour soup玉米濃湯 yùmǐ nóngtāng – corn chowder / creamy corn soup蘿蔔排骨湯 luóbo páigǔ tāng – radish and pork rib soup搭配 dāpèi – to pair; to go with皮蛋豆腐 pídàn dòufǔ – tofu with preserved egg (century egg tofu)涼拌小黃瓜 liángbàn xiǎohuángguā – cold dressed cucumber salad豆漿 dòujiāng – soy milk紹辣乾麵 shàolà gānmiàn – Shao-style spicy dry noodlesPlanning to travel or move to Taiwan? If you'd like to improve your Chinese before you go, feel free to book a one-on-one lesson with me.I'll help you improve your Chinese so you can settle in more comfortably when you arrive.Book a one-on-one trial lesson with me !

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial. A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial. A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial. A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Today we find out about the ski resort of St Johann in Tirol, plus we celebrate all things après ski, with a look at the fashions and styles of après over the years, some of the best spots to visit and even how to make your own après cocktails.  We also have updates from Freddy, Zac and Luca Carrick-Smith – the GB Snowsport skiers that we sponsor – a report from the Icebreaker City Skim and your feedback. Iain was joined by Erin Isakov, founder of the clothing brand Erin Snow and author of the new book ‘Après Ski: The Scene, the Style, the Menu', and St Johann in Tirol local, Fritz Minhard, owner of the tour operator Active World Holidays, ---------  Tirol in Austria sponsors The Ski Podcast, which means that this winter we'll be able to find out more about some of the great destinations in Tirol, and how you can connect with the wonderful ‘feeling of life' there. --------- SHOW NOTES Deer Valley is going through a terrain expansion (2:45) Fritz skied on the glacier in Hintertux (4:00) Solden will host the the first World Cup races of the season (4:30) Freddy Carrick-Smith will become the youngest male GB skier to race in the World Cup for 40 years (4:45) Zak Carrick-Smith is training in Solden (6:00) Luca Carrick-Smith is training in Pitztal (6:45) Find out more about the London Snow Show (7:30) Get free tickets to the London Snow Show (8:20) Amelie from Jibworx was on the podcast in Episode 245 (8:45) Find out about the Icebreaker City Skim in London (9:00) Fritz Minhard has lived in St Johann in Tirol all his life (11:45) Travel to St Johann in Tirol is easy, either by plane or by train (12:45) "Best Tourism Village - only location in Austria to receive an award from UN Tourism (14:30) My Yapadu means “happiness on your holiday” (15:00) St Johann in Tirol is great for families (16:30) There are 18 mountain huts (17:00) Dumplings are a speciality (17:45) Try the ‘Kaiserschmarrn' (18:15) There are 3 free beginners ski areas (19:30) There are 170km of cross-country trails (20:15) The Dynafit Ski Touring Park is also open on some evenings (21:15) Hiking and snowshoeing (23:00) Try the Flying Fox zipwire (23:30) Adults may enjoy the Schnapps Distillery (24:15) St Johann in Tirol is “a living town” (25:30) Erin first skied in Mammoth Mtn in California (26:45) The clothing brand Erin Snow started in the early 2000s (29:30) ‘A nostalgia-fueled visual celebration of all things après-ski' (34:00) How the book came about (35:00) The arrival of nylon (40:00) The 'vintage revival' (41:45) Erin researched apres drinks such as Bombardino (43:00) Après Ski: The Scene, the Style, the Menu is available at Waterstones (44:30) Feedback (44:45) I always enjoy listener feedback and I love to hear what you think about the show. You can leave a comment on Spotify, Instagram or Facebook – our handle is @theskipodcast – or drop me an email to theskipodcast@gmail.com  You can also follow us on WhatsApp for exclusive material released ahead of the podcast. Look in the Show Notes for that link. Gareth Ebbage: “Episode 252 was great: one of the best you've done. Very insightful look back to the glory days of the 80's and early 90's!” Rob Smith: “I think Episode 252 is my favourite so far. It brought back some great memories from when I started to ski.” Richard Patey: “I've been enjoying your podcasts as I drive across Europe to where I'm living now in the high Tatras of Slovakia.” There are now 277 episodes of The Ski Podcast to catch up with. All you need to do is go to theskipodcast.com, have a search around the tags and categories and you're bound to find something of interest. If you'd like to help the podcast, there are three things you can do:  -          you can follow us, or subscribe, so you never miss an episode -          you can give us a review on Apple Podcasts or leave a comment on Spotify -          And, if you're booking ski hire this winter, don't forget that you save money on your ski hire with an additional discount by using the code ‘SKIPODCAST' when you book at intersportrent.com. Simply take this link in the show notes for your discount to be automatically applied. 

The writer and food historian talks to Kate and Mark about the "secret" language that belongs to Southern people, the problem with fantasizing about your Bubby's recipes, the two-sidedness of Southern cooking, and where to find the best food in the South. Read an excerpt from Michael Twitty's Recipes from the American South on The Bittman Project: https://bittmanproject.com/bread-so-good-you-have-to-guard-it/...and get Michael's recipes for Yeast Rolls: https://bittmanproject.com/recipe/yeast-rolls/...and Chicken and Dumplings: https://bittmanproject.com/recipe/chicken-and-dumplings/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

This week, Juliet and Jacoby share their thoughts on the Pudding mit Gabel trend, discuss the yogurt being made with ants, and say hello to their old friend, the Tom Cruise holiday cake. For this week's Taste Test, they follow up on Juliet's Personal Food News and try Dumpling Daughter. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textWelcome to the first episode of season 6 of the podcast! We're starting off with a tiny little Turkish dumpling called Manti. Heather takes on the challenge of filling and folding these itty bitty tasty morsels, which are served with a garlic yogurt sauce and drizzled with chili butter. The dough for Manti is easy to make and rolls out nicely. That's a win because it needs to be very thin (about 3mm)! After cutting it into small squares (2 - 3 cm) and then placing a tiny bit of filling in each (our filling was ground beef and grated onion), you then fold them up, boil to cook and serve with the delicious sauces. Yes, we timed it and it took Heather about 12 sec to fold each dumpling! Be sure to check out our socials for video of the folding technique, or you can also see it on the video for this episode on YouTube.Be sure you're subscribed, liking and following the show so you don't miss new episodes - coming every Tuesday! Get the recipe: Manti - Tiny Beef-Filled Turkish DumplingsRate, review, follow, subscribe and tell your friends! Your support means the world to us. **********************Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you!Join us on our socials !Instagram @three_kitchens_podcast Facebook @threekitchenspodcast  YouTube @threekitchenspodcast    TikTok @threekitchenspodcastThreads @three_kitchens_podcast Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Sarah and Carrie are joined by DeVaughn Taylor and Dani Ryan to discuss 2004's Dumplings. We talk Auntie Mei's rejuvinating dumplings, black market (or not?) abortions, alternate ending in the anthology segment, excellent foley work, TCM, some Chinese history and the origin of that song, the multifaceted plight of women, finer points of cannibalism, the delightful Bai Ling, and more!   

Did she do it? Did serving girl Eliza Fenning poison the dumplings she served the Turner family? This is a true crime case from 1813 that brings together class tensions, sexism, the law. have a go hero forensics! It's easy to see why this trial gripped the nation. Maddy tells Anthony the story of Eliza Fenning and the poisoned dumplings.Edited by Tim Arstall. Produced by Freddy Chick. Senior Producer is Charlotte Long.You can now watch After Dark on Youtube! www.youtube.com/@afterdarkhistoryhitSign up to History Hit for hundreds of hours of original documentaries, with a new release every week and ad-free podcasts. Sign up at https://www.historyhit.com/subscribe.  You can take part in our listener survey here.All music from Epidemic Sounds.After Dark: Myths, Misdeeds & the Paranormal is a History Hit podcast. Hosted on Acast. See acast.com/privacy for more information.

The August edition of our new restaurant round-up covers spots in St. Louis, the Metro East, and Rolla: places that serve curries of the Indian, Himalayan, and Thai varieties; Instagram-worthy sandwiches; street-style Peruvian kebabs; and Palestinian beef and lamb burgers. The discussion includes local recommendations for delicious dumplings, and a case is made for dropping “underrated” to describe St. Louis' food scene.

Naja, Sebastian, Asia, Jessica, Lenzia and Zora were just finishing 8th grade when this episode aired in 2022. Learn more about your ad choices. Visit megaphone.fm/adchoices

Don't forget to subscribe to our newsletter Hyphenly; it's our no-fluff love letter with hot takes, heartfelt stories, and all the feels of living in between cultures. Come for the nuance, stay for the vibes! Link below https://hyphenly.beehiiv.com What does it mean to cook with care, lead with equity, and challenge the rules of authenticity? In this episode, chef and entrepreneur Irene Li joins Saadia Khan for a powerful conversation about identity, food systems, and the evolving meaning of tradition. As the youngest-ever James Beard Leadership Award winner and co-founder of Mei Mei Dumplings, Irene has redefined what Chinese American cuisine can be, turning a Boston food truck into a values-driven culinary movement. The episode explores why dumplings are more than comfort food, how open-book management changed Irene's business, and why cultural appropriation in food needs a new framework, one that is rooted in reciprocity, transparency, and justice. Whether you're a food lover, a budding entrepreneur, or just hungry for stories that stir the pot, this episode delivers. Join us as we create new intellectual engagement for our audience. You can find more information at ⁠⁠⁠⁠⁠⁠⁠⁠http://immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠. Please share the love and leave us a review on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to help more people find us!  You can connect with Saadia on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@swkkhan Email: ⁠⁠⁠⁠⁠⁠⁠⁠saadia@immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠ Host & Producer: Saadia Khan I Content Writer: Saadia Khan I Editorial review: Shei Yu I Sound Designer & Editor: Lou Raskin I Immigrantly Theme Music: Simon Hutchinson | Other Music: Epidemic Sound Immigrantly podcast is an Immigrantly Media Production. For advertising inquiries, contact us at ⁠⁠⁠⁠⁠⁠⁠⁠info@immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to subscribe to our Apple podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ channel ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠for insightful podcasts. Follow us on social media for updates and behind-the-scenes content. Learn more about your ad choices. Visit megaphone.fm/adchoices

The best player in the NBA Finals wears Converse… so they launched a sneaker dating show?War in the Middle East means the US Army has a new recruit… Palantir, Meta, and OpenAI.Din Tai Fung is now the most lucrative restaurant chain in the US… because of 1 lucky number.Plus, Summer Fridays are disappearing… so happy Summer Monday. $MSFT $AAPL $NKEWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… Beanie Babies