Podcasts about Flavor

This week, Maria is joined by Gabriele Fabbro, the director of a film called Trifole about truffles and Colleen Kerman from a company called Tuscan Women Cook! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠⁠⁠⁠⁠⁠⁠⁠

#168: In this episode, Frauke sits down with Jeffrey Paul Ames, aka The Aromatic Gourmet, to explore the deep connection between fragrance, flavor, and beauty. Jeffrey shares how scent has guided his life, from his Italian family's aromatic kitchen to teaching sensory classes at the Institute for Art and Olfaction. You'll hear how he merges gastronomy and perfumery, creating “edible perfumes” through salts, syrups, and spices, and how sensory awareness can bring color, joy, and mindfulness back into our daily lives. Jeffrey also offers simple ways to make your meals, or any moment, more aromatic, which is perfect as we head into the holidays. If you've ever wanted to cook like a perfumer or use scent to anchor memories, this episode is a feast for your senses.Follow Jeffrey Paul on Instagram: ⁠⁠⁠⁠@thearomaticgourmetJeffrey Paul Ames at The Institute for Art and OlfactionFollow Frauke on Instagram: ⁠⁠⁠⁠@an_aromatic_life ⁠⁠⁠⁠Visit Frauke's website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.anaromaticlife.com⁠⁠⁠⁠⁠⁠⁠⁠Get No Place for Plants children's book on Amazon⁠Learn about Frauke's ⁠⁠⁠⁠⁠⁠⁠Scent*Tattoo Project

Will eating mint cancel out the feeling of spice in your mouth? How do you manipulate aroma compounds to mimic the taste of lemon? When it comes to the science of flavor, there is no shortage of questions to ask. On this episode, Dr. Samantha Yammine is joined by renowned flavor scientist, author, and co-founder of Noma's Fermentation Lab, Dr. Arielle Johnson. Together, they discuss how food and science intersect and the fascinating ways our bodies distinguish flavor. Then, a new study looks into how UV light can destroy airborne allergens and Sam digs into the ins and outs of ultra-processed foods. Link to Show Notes HERE Follow Curiosity Weekly on your favorite podcast app to get smarter with Dr. Samantha Yammine — for free! Still curious? Get science shows, nature documentaries, and more real-life entertainment on discovery+! Go to https://discoveryplus.com/curiosity to start your 7-day free trial. discovery+ is currently only available for US subscribers. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Ste sits down with Justin Pettit, third-generation rancher and co-founder of Santa Carota Beef, the only ranch in America finishing their cattle on a diet of fresh, upcycled carrots. Justin shares how his family turned a drought and food waste problem into a revolutionary approach to ranching, producing some of the most nutrient-rich, flavorful, and sustainable beef in the country. From feeding up to a million pounds of carrots a day to serving the Wynn Las Vegas and Wolfgang Puck's restaurants, his story is one of grit, faith, and doing things differently. They unpack: The origin story of carrot-fed beef and how it all began on a California ranch What makes carrot-finished beef taste and feel different from grain-fed The real economics and politics of the American beef industry Why small ranchers are vital to the future of regenerative farming Lessons on family, purpose, and finding meaning in hard work This is a conversation for anyone who cares about real food, ethical ranching, and knowing the story behind what's on your plate. Timestamps 00:00 – Intro 01:20 – The Wild Idea Behind Carrot-Fed Beef 03:00 – From Drought to Innovation 06:30 – Breaking into the Beef Industry 10:30 – The Nutritional Science of Carrot-Finished Beef 14:30 – Flavor, Texture, and Nutrient Differences 18:00 – The State of Ranching in America 24:00 – Regenerative Agriculture & Food Sovereignty 30:00 – Homesteading, Family, and Legacy 42:00 – Health, Faith, and Finding Purpose 51:00 – Lessons from the Land Radical Health Radio is produced by Heart & Soil, founded by Dr. Paul Saladino, MD. Our mission is to help you reclaim your birthright to radical health through the most nutrient-dense foods on the planet.

When all is said and done; after a restaurateur invests a fortune in an operations ambience, perfect location, the right music, detailed training, and a well thought out marketing strategy, success comes down to flavor. This is what pulls guests in and keeps them coming back. Ah, but flavor includes all these factors in addition to the typical understanding of flavor. Smell, texture, sound, taste, and visuals are the building blocks of flavor, but even if all these factors are spot on, we can't forget the importance of context which includes all those efforts surrounding the food. Learn how important the whole package is to a restaurants flavor reputation and how, as educators and trainers, we can teach methods for understanding and building flavor. Join CAFÉ Talks Podcast for a deep dive discussion with Chef Robert Danhi, a culinary professional who has dedicated his career to this essential topic for every cook, chef, baker, and restaurateur.

In this episode, Phil Friedrich interviews Adam Kroener, founder of Carbliss, discussing the brand's rapid growth, strategic hiring, and the importance of effective delegation. Adam shares insights on building a strong team, communicating company values, and the significance of strategic partnerships. The conversation also delves into flavor development, balancing customer feedback with market data, and the brand's unique marketing strategies. Adam emphasizes the importance of authenticity in product development and the exciting future of Carbliss as they continue to expand their offerings and market presence.Carbliss was the number one spirits brand in growth globally in 2024.Effective hiring and delegation are crucial for business growth.Building a strong team requires trust and allowing employees to fail.Company values should be felt through communication, not just posted on walls.Strategic partnerships are essential for scaling a business.Flavor development is guided by market trends and consumer feedback.Marketing efforts focus on where the product is sold, not just advertising.Cost-benefit analyses for marketing can be misleading and unquantifiable.The brand aims to create authentic flavors that resonate with consumers.Carbliss is competing with major brands like Tito's and achieving significant market presence.To View This Episode- https://youtu.be/rQglaNROyaQ#Carbliss #WhoknewInTheMoment? #PhilFriedrich #Podcast #CarblissDrinks

Send Us Your Grilling QuestionsThis week on Grilling To Get Away, we pause to recognize Veterans Day and talk about one of our favorite holiday techniques—spatchcocking a turkey. Whether you're firing up the smoker or the grill, this method guarantees crispy skin, faster cooking, and maximum flavor. What Is Spatchcocking?Spatchcocking (also called butterflying) is when you remove the backbone of the turkey and flatten it out before cooking. This technique helps the bird cook faster and more evenly—no more dry breast meat while you wait for the thighs to finish. Plus, when you lay that turkey flat on the grill or smoker, you'll get incredible smoke coverage and perfectly crispy skin all around.How to Spatchcock a TurkeyPrep the Bird: Pat your turkey dry with paper towels and remove any giblets.Remove the Backbone: Using sharp kitchen shears, cut along both sides of the backbone and remove it completely.Flatten It Out: Flip the turkey breast side up and press down firmly on the breastbone until it cracks and lays flat.Season Generously: Coat both sides with olive oil and your favorite Burn Pit BBQ rub—All Ration for an all-purpose flavor, or Shellback Southwest for a bold kick.Grill or Smoke: Cook at 350°F until the internal temperature hits 165°F in the thickest part of the breast. Depending on the size, it usually takes about 1.5 to 2 hours.Why It WorksSpatchcocking not only shortens your cook time, but it also ensures that every bite stays moist and flavorful. You'll also have more room on the grill for sides or even another smaller bird if you're feeding a crowd.Pairing IdeasServe your spatchcocked turkey with smoked mashed potatoes, charred green beans, or grilled stuffing. For seasoning, try brushing a bit of melted butter mixed with Fire For Effect Sweet Heat near the end of the cook for a touch of spice and color.Follow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

On this Dirty Little Secret from The Jubal Show, a caller admits she discovered her boyfriend was cheating, and instead of confronting him in the moment, she waited… and served up a revenge plot her ex and her ex‑friend STILL don’t know about today. What did she bake into those brownies? The answer is shocking, disgusting, and jaw‑dropping radio gold. The juiciest, most outrageous confession podcast from The Jubal Show! It's the Jubal Show's Dirty Little Secret! Listeners spill their wildest, weirdest, and most scandalous secrets anonymously—no judgment, just pure entertainment. From shocking revelations to hilarious mishaps, you never know what you'll hear next! Hosted by Jubal Fresh and the team, every episode is packed with jaw-dropping confessions, witty reactions, and unexpected twists. Got a secret? Share it with us… we promise we won’t tell!➡︎ Get on The Jubal Show with your story - https://thejubalshow.com This is just a tiny piece of The Jubal Show. You can find every podcast we have, including the full show every weekday right here…➡︎ https://thejubalshow.com/podcasts The Jubal Show is everywhere, and also these places: Website ➡︎ https://thejubalshow.com Instagram ➡︎ https://instagram.com/thejubalshow X/Twitter ➡︎ https://twitter.com/thejubalshow Tiktok ➡︎ https://www.tiktok.com/@the.jubal.show Facebook ➡︎ https://facebook.com/thejubalshow YouTube ➡︎ https://www.youtube.com/@JubalFresh Support the show: https://the-jubal-show.beehiiv.com/subscribeSee omnystudio.com/listener for privacy information.

The guys are making do this week, with Darren traveling in Europe and John and Curtis being forced into an early-morning recording session. But, the vibes are high after a 1-0-1 week from the Kraken, so that helps (they recorded before the Sharks game). On this episode, lots of Kraken talk and some PWHL talk, plus segbits, including Down on the Farm, Weekly One-Timers, and What's Good?SUBSCRIBE! ENJOY! REVIEW!

In this episode we hopped behind the bar with Hartford Flavor Company to learn about the ins and outs of bartending, night life and being a huge growing liquor and liqueur brand.The essence of team is a huge driving point behind how this brand continues to grow and thrive. Night life isn't easy as more times than not this is a second job for bartenders and they wear multiple hats while doing the job. They have to escape from burn out amongst other challenges but that is where the phrase work hard play hard comes into play. This episode looks into the late night grind and how these bartenders master the craft.Grab a drink & tap in for this fun episode!

In episode four of our five-part series spotlighting the chefs behind Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Matt Andrews—owner and operator of Frosty's, and a culinary talent whose heart is as big as his flavors.Hailing from the small Northern California town of Dixon, Matt's love for food was sparked in his grandmother's kitchen, where simple, honest flavors first captured his imagination. A graduate of the California Culinary Academy, he honed his craft under renowned chefs including Wolfgang Puck and Kerry Simon, blending comfort food with the fresh creativity of California cuisine.Family. Flavor. Passion.

It's time to step outside our comfort zones and dive into pairings we think we don't like—but are determined to make work. This week on Flavor Odyssey, it's the Extreme Makeover Edition. Robby will confront his greatest fear: tequila. Meanwhile, Sensei is once again on a mission to redeem sour beer as a cigar pairing. Pairings Sensei: Boon Oude Geuze & Aganorsa Supreme Leaf

First, we are talking with Bob Elliott, former U of A basketball player, NBA player, and basketball commentator.Then we will be talking with Eric Erickson of Tucson Business Investments, a local business broker. He helps business owners find their worth and qualify buyers for them.

Send us a textWhen you walk into a Newk's Eatery, you're greeted by the warmth of an open kitchen, the sound of sizzling steak and shrimp on the grill, and the fresh aroma of house-made salad dressings crafted from scratch. Founded in 2004, Newk's has carved out its place in the fast casual dining space by staying true to two core principles: hospitality and freshness. Every detail, from the open kitchen to the made-from-scratch recipes, is designed to make guests feel welcome and cared for. In this edition of Leaders in Customer Loyalty: Brand Stories, we sat down with Chris Cheek, Chief Development Officer at Newk's Eatery,to talk about how the brand blends heartfelt hospitality with innovative technology to build customer loyalty. From its scratch kitchen to its evolving digital tools and franchise strategy, Newk's is proving that genuine connection, not just convenience, is the secret ingredient to long-term loyalty. 

Christi Anderson lost her ability to taste food in 2021 due to COVID-19. She suffered for years, until 2025 she sat down to watch the 700 Club one day and heard Terry Meeuwsen pray for someone's taste to be restored.

Christi Anderson lost her ability to taste food in 2021 due to COVID-19. She suffered for years, until 2025 she sat down to watch the 700 Club one day and heard Terry Meeuwsen pray for someone's taste to be restored.

Hey HomeGirls

In this vibrant episode of the Modern Persian Food Podcast, cohosts Beata and Bita dive into the dazzling world of Jeweled Persian Rice (Morassa Polo or Javaher Polo) — the show-stopping dish that shines at celebrations and feasts. They share the story and history behind this sweet, tangy, and aromatic rice, layered with colorful "jewels" like dried fruits, candied orange peel, pistachios, and carrots. You'll hear their favorite toppings, flavor combinations, and customizable variations, plus practical tips and tricks to help your jeweled rice turn out perfectly balanced — not too sweet, not too heavy, and full of fragrance. Later in the episode, Beata and Bita chat about what's been cooking in their kitchens this season, from a Persian-inspired granola to new flavor twists on Haleem, the comforting slow-cooked porridge that's a cold-weather favorite. Whether you're a seasoned Persian cook or just discovering this beautiful cuisine, this episode will inspire you to bring more color, creativity, and culture to your table. Listen now and get inspired to create your own Persian masterpiece! #PersianFood #ModernPersianFoodPodcast #JeweledRice #MorassaPolo #PersianCooking #PersianCuisine #FoodPodcast #CookingInspiration Recipes: BeatsEats - Persisn Jeweled Rice BeatsEats - Haleem Oat Porridge BeatsEats - Jeweled Tahchin BeatsEats - Jeweled Cinnamon Rolls All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on Apple Podcasts, Spotify, and YouTube   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio

Kraft Mac N' Cheese Apple Pie Flavor? Tori and Dean finalize their divorce; Kieran Culkin and his wife Jazz just had baby #3; One star reviews of Alabama hair salons and Dallas TX mallsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The shape of your wine glass isn't just decorative—it actively affects aroma, taste, texture, and even how your guests perceive the wine. This year, make sure that when the cork pops and the wine pours, you're not just enjoying the bottles—you're enhancing the moment by choosing the right wine glass shape. This fun and insightful podcast conversation - (and video soon to be on the Flavor of Italy YouTube channel) - with sommelier and Italian wine expert Cynthia Chaplin,  shares the key take-aways so your table shines and your sip delivers with just the right glass this holiday season.

You've got to be kidding: Louvre Museum's security system access password was LOUVRE, Russian factory worker got all his coworkers salaries by mistake and is refusing to return it, Oreo has added another flavor: Cookies that taste like turkey and stuffing

Travel smarter; party harder! Guest hosts Janay Arenas and Brittni Gutman sit down wtih Christine Lacinski, former American Airlines rep who retired and turned into a travel expert. Sharing pro tips for your next getaway.Plus Eric Roades from Snoop Dog Arizona Bowl talks about sports, music, and culture colliding in the best way.

What fall-inspired flavors are dairy companies and brands offering? How do seasonal flavors appeal to consumers? And what goes in to developing unique flavors? This week on The Dairy Download, we hear from two experts about all things fall flavors: Ryan Murphy , senior director of marketing with Prairie Farms; and Jessica Dillon, senior brand director for The Laughing Cow and Babybel at Bel Brands USA. Tune in now to learn more!If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Lindsay Gold at lgold@idfa.org.Like the show?Rate The Dairy Download on Apple Podcasts!

It's the witching hour, Halloween is in the air and spirits are all around us. This week on Flavor Odyssey, we're conjuring up “Trick-or-Neat,” where we explore neat spirits like bourbon, tequila, mezcal, rum, and more to discover which pair best with our favorite cigars. Pour yourself a glass, light up a cigar, and join the spooky fun! Pairings Randy: Sobremesa Solita Red Sensei: Padron 1926 Serie

Today we are talking with our friend and official coffee sponsor of Live The Dream Media, Aldo Boccaccio of Al Gusto Coffee company. We'll be talking about coffee and customer service.Then we'll be talking with Eric Erickson of Tucson Business Investments. He will tell us about preparing your business to sell BEFORE you start the process.

Today we are spending time with Shelley Harris of Sol Dog Lodge. We are even honored to have a guest appearance from Leo the Russian Wolf Hound.Then we will be talking to Chris Allen owner/operator of Win Supply our local plumbing wholesaler.

Two heavy-hitters walk into a dab rig. Buzz GMO and Red Velvet — Moxie's latest mash-up — and this one's a full-bodied experience. You get that funky garlic kick from GMO, smoothed out by the creamy, dessert-like feel of Red Velvet. It's the kind of strain that makes you forget your to-do list and remember your playlist.This live resin batter (sourced locally and crafted by Moxie) hits around 64% THC, with a chill 3% CBG and a full supporting cast of minor cannabinoids like CBC and CBD. That lower THC means it's not panic-inducing — it's peace-inducing. Expect a steady, balanced high that feels focused in the head but relaxed in the body.Terpene Profile:• Limonene – Uplifting citrus notes, mood boost.• Myrcene – Earthy calm, the couch-lock counterbalance.• Caryophyllene – That peppery, spicy body relief.• Linalool & Pinene – Light, floral, creative clarity.Flavor & Feel:Garlic on the inhale, silk on the exhale. There's this strange-but-sexy “velvety” coating on your tongue that fights off dry mouth — a rare win in the dab world. The high lands soft, creeping in about five minutes, leaving you clear enough to read a book or get lost in a good conversation.Perfect For:Saturday mornings with nowhere to be. Reading on the porch. Watching the sunset while you forget how time works.Final Thoughts:Moxie keeps proving consistency is king. This strain is the peanut butter and chocolate of cannabis collabs — bold, smooth, and just indulgent enough to feel special.Buzz GMOSave on Dr Dabber with Code: Cannabisschool10Save on Storz & Bickel with Code : CannabisschoolSave on Santa Cruz Shredder with Code: CSP10Save on Bomb Erigs with Code: CSPScore 100 on your test

Flavor trend expert Melanie Zanoza Bartelme of Mintel shares how social media, Gen Z curiosity, and a craving for comfort are redefining the tastes of 2026 and beyond. Food scientist Abbey Thiel breaks down the concept of biodiversity, drilling into why it matters in terms of sustainability, nutrition, and food security. Plus: This episode of … Continue reading EP 70: Flavor Trends for 2026 and Beyond, Why Biodiversity Matters →

If you like the flavor of peppers but aren't a big fan of the heat some bring to your meals, Oregon State University has two mild Habaneros you might like.

Washington State's pizza scene defies tradition with incredible variety, from the unique mustard-based 'Shotsy' to innovative fusion styles. Local expert reveals how the Pacific Northwest's experimental freedom creates surprisingly delicious results. For more unique local flavors, visit https://westsidepizza.com/locations/colfax/ Westside Pizza - Colfax, WA City: Colfax Address: 208 1/2 N Main Street Website: https://westsidepizza.com/locations/colfax/

Our guest is Andrew Tsui who is the founder and president of The Ike Jime Federation https://ikejimefederation.com/ based in Maryland. Ikejime is a unique, traditional Japanese technique to treat fish right after it is caught. Ikejime dramatically reduces fish's suffering and extends its freshness. The results are much better taste and flavor, as well as less waste of fish. Ikejime is not known enough outside of Japan, but Andrew is passionately trying to educate commercial and recreational anglers about the awesome technique. In this episode, we will discuss how exactly Ikejime is done, what types of fish are suited to the Ikejime treatment, the difference between Ikejime and Shinkeijime, how you can learn the Ikejime technique and be certified by Andrew's Ike Jime Federation and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Home cooking without the hassle.If you're longing for a taste of home but you find yourself ordering takeout again and again, then this conversation is for you. Get ready to meet Ciji Castro, founder and executive chef of Domestic Gourmet. It's a food and lifestyle brand inspired by the Palm Harbor resident's Cuban and Puerto Rican roots. Domestic Gourmet's oils, spices and recipes are designed to make traditional family flavors fast and easy to enjoy. The products are a hit with Ciji's scores of social media followers, as well readers of Forbes and Southern Living—just two of the many media outlets that have featured Domestic Gourmet.Whether you're juggling a hectic schedule or just craving a convenient taste of home, Ciji's products are designed to bring joy and tradition to your table without hours in the kitchen.Ciji visited our studio at WUSF Public Media. In this conversation, she shares lessons you can use both in the kitchen and in the world of business.

Not all of us can afford $100 cigars and top-shelf whiskey every night. Most of us live on tighter budgets and get creative with our pairings. This week on Flavor Odyssey, we're exploring the best budget-friendly cigar and drink pairings. Grab your favorite affordable combo and join the show! Pairings Randy: Evan Williams Old Fashioned & La Aurora Broadleaf

Will Peña and Janay Arenas will be joining me today as we discuss sports and local events during the fall in Southern Arizona.

Home cooking without the hassle.If you're longing for a taste of home but you find yourself ordering takeout again and again, then this conversation is for you. Get ready to meet Ciji Castro, founder and executive chef of Domestic Gourmet. It's a food and lifestyle brand inspired by the Palm Harbor resident's Cuban and Puerto Rican roots. Domestic Gourmet's oils, spices and recipes are designed to make traditional family flavors fast and easy to enjoy. The products are a hit with Ciji's scores of social media followers, as well readers of Forbes and Southern Living—just two of the many media outlets that have featured Domestic Gourmet.Whether you're juggling a hectic schedule or just craving a convenient taste of home, Ciji's products are designed to bring joy and tradition to your table without hours in the kitchen.Ciji visited our studio at WUSF Public Media. In this conversation, she shares lessons you can use both in the kitchen and in the world of business.

Grain filling turnings, crosscut sled vs mitersaw and keeping on track with a large project.

LSU tailgate interviews with British and Irish fans, Tiger Stadium atmosphere, Louisiana food debate, and the debut of the Wheel of Flavor segment. Southern culture, college football, and more.

Lila Owens, the founder of Cupcakin' Bake Shop, joined The Ash Said It Show for an exclusive interview, detailing her journey from a home-based business to a successful bi-coastal brand. Expansion, Innovation, and Community * Bay Area to Buckhead: Lila discussed the strategic decision to choose Buckhead for her second Atlanta location, offering insights into how the burgeoning Atlanta dessert scene compares to the established California market. * The Art of Flavor: We explored Cupcakin's commitment to innovation, focusing on the creative process behind developing their beloved "Flavor of the Month" and the new Custom Cake Program. * Beyond Cupcakes: Lila highlighted how the brand has evolved past its name, utilizing offerings like custom cakes, cookies, and viral cupcake bouquets to serve broader community needs that traditional cupcakes alone couldn't meet. * Finding the Niche: She confirmed that Cupcakin' stands out in the competitive market due to its focus on sustainable ingredients and an inclusive menu that proudly features high-quality vegan and gluten-free options. Success and the Entrepreneurial Mindset * Award-Winning Start: The conversation covered the significance of winning "Best Dessert" at Grand Tasting Buckhead, especially as a newer business in the area, calling it a major validation for the team. * Advice for Founders: As a seasoned female founder, Lila shared the most valuable lesson she's learned since launching in 2007, offering compelling advice for aspiring entrepreneurs on building and scaling a successful brand. This episode is a must-listen for anyone interested in food entrepreneurship, luxury baking, and the power of a strong business vision. Web: https://cupcakinbakeshop.com/ Cupcakin' Bake Shop — Gourmet Cupcakes Made Fresh Daily Cupcakin' Bake Shop is a top-rated bakery specializing in handcrafted gourmet cupcakes made from scratch with premium ingredients. As a woman-owned business with locations in the Bay Area and metro Atlanta, we're proud to deliver fresh, flavorful desserts that elevate every occasion. Our menu features best-selling classics like Red Velvet and Chocolate Salted Caramel, alongside seasonal favorites such as Strawberry Lemonade, Maple Bacon, and Lemon Lavender. Every cupcake is baked fresh daily and frosted to perfection, making Cupcakin' the go-to destination for weddings, birthdays, corporate events, and everyday indulgence. Known for our commitment to quality, creativity, and community, Cupcakin' Bake Shop has earned a loyal following and rave reviews across Yelp, Google, and social media. Whether you're searching for custom cupcake catering, vegan dessert options, or a local bakery near you, Cupcakin' delivers sweetness that stands out. ✨ Discover why Cupcakin' Bake Shop is one of the best cupcake bakeries in California and Georgia — where every bite is a celebration. Ash Brown: Your Ultimate Guide to Inspiration, Empowerment & Action Looking for a motivational speaker, authentic podcaster, or influential media personality who can spark your journey toward personal growth? Meet Ash Brown — a dynamic American powerhouse known for her uplifting energy, relatable wisdom, and unwavering commitment to helping others unlock their full potential. Ash is a:

This week we sparked up Salt Lake City Fumes by September Solventless, a cured rosin batter that came in smooth but left us wondering if the flavor took the day off. It's a sativa-leaning hybrid clocking around 63% THC, with top terps like Limonene, β-Caryophyllene, β-Pinene, and β-Myrcene. On paper, it sounds like a citrus-spiced dream. In practice? More like parsley met mint and decided to start a lawn-care business.The high hits fast and focused — pressure behind the eyes, light tension across the forehead — then mellows into an easy, functional calm. Not bad for a wake-and-bake or a mid-day creative boost, but it definitely lacks that terp-punch we expect from a solventless. We'd call it “fine, not fire.”While the strain didn't wow our taste buds, the episode did turn into an impromptu joint-rolling masterclass. Brandon dove into his tenth-joint learning curve, Jesse compared it to an art class, and somehow we ended up breaking down Amsterdam rolling techniques while trying not to tear the papers. By the end, we actually pulled off some decent Js — proof that persistence (and sticky fingers) pay off.Flavor aside, Salt Lake City Fumes did its job — chill enough to keep the vibes steady while we learned, talked technique, and philosophized about the art of the perfect roll.Overall vibe: calm, clear, slightly grassy.Flavor score: 4/10.High: 6.5/10.Joint-rolling experience: 10/10.How to roll a Joint?Save on Dr Dabber with Code: Cannabisschool10Save on Storz & Bickel with Code : CannabisschoolSave on Santa Cruz Shredder with Code: CSP10Save on Bomb Erigs with Code: CSPScore 100 on your test

This morning we are spending time with our friend Gabriel Gutierrez of Gabe's Spottless Window Cleaning.Then we will talking with Mike Curry of Mike Curry Coaching. He's a life coach that has used his own life struggles to turn around and help others.

Browne Family Spirits (Spokane, WA) WF0074 As we hit the midway point of the Great 48 Tour, we're hitting the furthest point northwest on our tour. Our destination is a distillery that lives in the shadown of a massive grain mill on the eastside of town. It's known in the area for great and innovative cocktails, its owners came from the wine industry, the distiller is a Kentuckian, and the whiskeys are filled with depth and character. Join me as I chat with Aaron Kleinhelter, master distiller, about working with Pacific Northwest grain, how he gets so much flavor from his spirits, and life for a Kentuckian in Eastern Washington.  And enjoy a few extra minutes of interview time as a member of the Whiskey Lore Speakeasy, by joining at patreon.com/whiskeylore while supporting this independent podcaster. Cheers and slainte mhath, Drew

In “Fresh, Hot, and Full of Flavor,” Pastor Shelby Crump unpacks Ruth 1:1–6 and the reality of a spiritual famine in our world today. Just as Naomi and Ruth left home in search of bread, many are searching for something to satisfy their starving souls — chasing fame, money, and self instead of God. But there's good news: there's bread in the house again. God is visiting His people and filling His church with fresh fire, revelation, and purpose. As believers, we're called to be ready, full of the Spirit, and “fresh” for today — not stale or lukewarm. From the fire that refines us to the flavor that makes us stand out, this message reminds us that the world is hungry for something real — for believers who have been in the presence of God. When the church is hot, full of flavor, and filled with the glory of God, lives are changed, and the lost are drawn to the Bread of Life. Taste and see that the Lord is good. It's time to serve the world something fresh, hot, and full of flavor.

Breathe it in—can you feel that crisp fall air? The leaves are turning from green to shades of yellow, brown, and bright red. And you know what else is changing? Our cravings for those perfect fall cigar and cocktail pairings. But what are the top options this season? Flavor Odyssey is counting down the five best fall cocktails and their ideal cigar counterparts. So grab your favorite autumn drink, light up a great cigar, and join the show! Pairings Randy: Bird on a Wire & Fuente Rosado Sun-Grown Magnum R

Japanese rice lagers are having a moment in the beer industry right now. It feels like nowadays everyone is brewing one and they've become a popular part of the golden lager trend. But what goes into making them and what unique ways are people exploring to bring this style to the next level? We've also been told that rice is just a cheap adjunct that adds no flavor of consequence but new research suggests that rice is more than it seems. On this episode of the All About Beer podcast, we talk to a brewery owner about new ways to brew Japanese rice lager (foeders?!) and a food scientist who gives us the new facts on rice flavor. This Episode is Sponsored by:Sierra Nevada Brewing Co.Sierra Nevada Brewing Company, where trailblazing runs in the family. From crafting a movement with their iconic Pale Ale, to taking the IPA haze craze nationwide with Hazy Little Thing – it's an adventurous spirit you can taste in every sip. Find your next favorite beer wherever fine beverages are sold. With new brews for every season, there's always something to discover. Sierra Nevada Brewing Company. Still Family-Owned, Operated & Argued Over.Hosts:  Em Sauter and Don TseGuests: Sean Buchan and Scott LafontaineSponsors: Sierra Nevada Brewing Co., All About BeerTags: Rice Lager, Brewing, Flavor, ProcessPhoto: John HollThe following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

In this episode of The Produce Moms Podcast, host Lori Taylor welcomes Dr. Julia Harshman and Nichole Towell from Duda Farm Fresh Foods to discuss the importance of quality in celery production.

WWW.PATREON.COM/THEIONPACKWe're back, and this is a big one. We're announcing our next Big Project: setting the Guiness World Record for longest recorded podcast! We discuss the piece and give you, the Packer and/or Head, a glimpse into what its like hearing us Brainstorm and Birth a Project in real time! We weigh what's interesting about it, how we'll do it, and how it will become one of the Greatest Art Pieces of All Time. We also discuss and do a deep dive into the previous record holder, Mario Bekes, exposing false gurus, being world class, intelligence solutions, Tracey Todd's The Flavor of Cassava Leaf Over Rice, The Downtown Festival, Hailey Benton Gates's Atropia, improv, and MUCH MORE! This episode is FREE FOR EVERYONE, so if you're new, we're happy to have you as Packer and/or Head! Join this Patreon, and watch this space for more Big Projects! ★ Support this podcast on Patreon ★

Bespoken Spirits isn't your typical whiskey distillery. Yes, they're based in the American bourbon heartland of Lexington, Kentucky, and yes, they often make private label whiskeys for clients. But everything from how Bespoken Spirits distills their whiskey to how they market it is done with the help of AI. Jordan Spitzer, their head of flavor, can finish a whiskey in days instead of years—while precisely crafting its taste—using their machine-learning backed approach. And Wane Lindsey, their director of marketing, credits AI tools with helping his tiny team punch way above their weight.The result is a whiskey that may not be traditional, but still tastes great—and in a fraction of the time it would otherwise take. That's time they can spend on the creative side of their craft and the work that has the most meaning: building brands and bespoke spirits that people will want to drink.On this episode, Jordan and Wane share how AI has helped them explore creative new ways to make and market whiskey—and why, no matter how smart our tools get, there's still no substitute for human taste.You can learn more about Bespoken Spirits at bespokenspirits.com~ ~ ~Working Smarter is brought to you by Dropbox Dash—the AI universal search and knowledge management tool from Dropbox. Learn more at workingsmarter.ai/dashYou can listen to more episodes of Working Smarter on Apple Podcasts, Spotify, YouTube Music, Amazon Music, or wherever you get your podcasts. To read more stories and past interviews, visit workingsmarter.aiThis show would not be possible without the talented team at Cosmic Standard: producer Dominic Girard, sound engineer Aja Simpson, technical director Jacob Winik, and executive producer Eliza Smith. Special thanks to our illustrators Justin Tran and Fanny Luor, marketing consultant Meggan Ellingboe, and editorial support from Catie Keck. Our theme song was composed by Doug Stuart. Working Smarter is hosted by Matthew Braga. Thanks for listening!

The true heart of the Puglia region is Bari—a vibrant, living city that perfectly embodies Puglia's soul. Check out all the things to do in Bari Puglia! When you think of Puglia, the first images that come to mind might be whitewashed hill towns, centuries-old olive trees, turquoise seas, and meals that seem to stretch blissfully into the afternoon. But the true heart of the region is Bari—a vibrant, living city that perfectly embodies Puglia's soul. In this week's Flavor of Italy podcast, I'm taking you to Bari: the capital of Puglia, a city of fishermen and pasta makers, sea breezes and stone streets, faith and food. And now the United Airlines' exciting announcement of a new direct flight from Newark to Bari starting May 1, 2026 makes Bari and Puglia imminently accessible.

In today's episode, I sit down with Romont Thomas, CEO of Want Italy Pasta & Go, whose vision is reshaping quick-service dining. After spending eight years in Italy sourcing food, wine, and fashion brands, Romont returned to the U.S. with an idea to bring authentic, high-quality pasta into a fast, flexible business model. He shares how his team delivers four-minute fresh pasta without sacrificing flavor, why using electricity instead of gas makes expansion easier, and how his approach to franchising and real estate keeps costs low. We also discuss his path from testing global brands to creating a scalable restaurant built for growth.

"Stop it, Tony. I care about you." If that advice sounds familiar, it's because JuJu has to REPEAT advice he gave to Dan earlier in the week. The crew also dives into the definitively best Gatora Learn more about your ad choices. Visit podcastchoices.com/adchoices