Podcasts about Flavor

Pull up a chair, spark up a cigar, and settle in—it's time for a fireside edition of Flavor Odyssey. This week, Robby and Randy explore the cozy side of cigar pairings, featuring classic warm cocktails that were made for sipping by the fire. From spiked cider to hot buttered rum, it's all about comfort, rich flavor, and wintery vibes that complement your favorite smoke. Pairings Randy: Caffe Amaro & Southern Draw Rose of Sharon Desert Rose

On this Episode, Join your host and special co-host Steve Rivera as we keep the pedals spinning for El Tour de Tucson week!We're sitting down with cycling enthusiast and dedicated advocate Damion Alexander. Hear his personal journey, why he champions cycling in the community, and what this iconic event means to local riders.Then, we'll dive deep into the unsung heroes of the race with El Tour de Tucson's SAG (Support and Guidance) Specialist, Brad Bittorf. He'll pull back the curtain on the meticulous planning, critical logistics, and essential services that ensure every rider has the support they need to cross the finish line safely. Get ready for an inside look at what it takes to run one of the nation's biggest cycling events!

Send us a textZack sits down with Pedro Uchôa, founder and CEO of TAP, the Brazilian fast casual bringing bold flavor and genuine hospitality to New York and Miami. They discuss TAP's Perfect Pitch win, the importance of culture-driven leadership, and how small personal touches create big loyalty.Zack and Pedro discuss: Authenticity that guests can feel Personalization at the counter and beyond Fast casual speed in a New York minute Feedback loops that level up managers Storytelling inside the four wallsThanks, Pedro!Links:https://www.linkedin.com/in/uchoapedro/https://www.instagram.com/uchoa__pedro/?hl=enhttps://www.linkedin.com/company/eat-tap/https://www.instagram.com/eat_tap/?hl=enhttps://www.eattap.co/

The Global Fresh Series is back with a triple-feature episode bursting with fresh trends and global milestones. We kick things off with the rising “sour grape” sensation taking over taste buds and social media. Then we dive into a historic turning point for British agriculture as the UK embraces precision breeding with a bold new regulatory framework. And finally, we head to Paris, where Natexpo 2025 returns after 17 years, spotlighting fruit, vegetables, and the booming organic sector. Join host Juanita Gaglio for a fast-paced journey through the stories reshaping the produce world.First Class Sponsor: Peak of the Market: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://peakofthemarket.com/⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Premium Zag Technological Services, Inc.: https://www.zagtech.com/ Global Women Fresh: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://globalwomenfresh.com

Two cousins. Countless miles. One bold mission: bring whiskey to a new generation - and a new audience.In this episode of The Whiskey Hue, we sit down with AnnaAxster and Wendelin von Schroder, founders of Lodestar Whiskey, who went from filmmakers turned accidental music execs - running their own label and touring America - to building a whiskey brand that's rewriting the rules.They share how green-room pours with country starsturned into a full-blown love affair with the craft: from the viscosity and sweetness of their high-rye bourbon and single-malt blend, to why color, flavor, and texture aren't accidents.We dive deep into what it takes to source barrels, launch in Southern California, and build community before chasing sales.And we talk representation - why it's time whiskey spoke to women who've been left out of the conversation for far too long. It's smooth. It's fiery. It's full of heart - just like the whiskey itself.Pour a glass, hit play, and discover how these two arelighting a new path in the world of spirits.EPISODE TIMESTAMPS00:00 Intros04:30 Lodestar Quick Intro06:12 But First! Their Music Industry Escapades13:30 Where the Whiskey Love began – First sips with Dads,    to Green Rooms of Country Stars17:50 Blended Whiskeys: consistency 20:53 Bringing Women into the World of Whiskey24:22 Flavor, Color, Texture, Not by Accident. 27:22 What makes a Bourbon a Bourbon?30:00 Sourcing the Barrels33:00 Critical Mass for Sales37:00 Launch a Whiskey, Build a Community First 42:50 Representation Matters To Women Consumers53:00 Burn some Oak, taste some Vanilla57:00 Flaviar: Whiskey Club1:02:00 Anna and Wendelin celebrate their industry peersThis episode is part of the ‘Prof P' series on the Whiskey Hue Stream. Recorded in part for my Fordham Gabelli students.Please Rate, Review, Subscribe and Share with a Friend! Means a lot to us - thank YOU!For more info on:1. Venture, Tech, Sports and Investing, visit: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠AtulPrashar | LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠2. Learn Venture Capital Investing for less than a dinner in NYC: “VC: IdeationThrough Execution”: ⁠⁠⁠⁠https://tinyurl.com/APsVCCourse⁠⁠

Montana State analyst Michael Rider joins Colter Nuanez for a discussion including Cat-Griz memories, Caden Dowler's rise to an elite FCS player, the college football player factory that is Billings West High and key matchups in Saturday's 124th rivalry showdown between Montana and Montana State in Missoula. 

As many of you know, I'm in the middle of an exciting moment: the launch journey for my new book, A Taste of Madagascar.To celebrate—and to give myself the space this project deserves—I'm taking a short creative break from the regular Flavors Unknown format. Our usual chef interviews will resume in January 2026.Until then, the podcast will temporarily shift its focus to Madagascar: its people, its ingredients, and the stories that shaped the book. What you'll learn from this episode on Madagascar Flavor This episode brings together several moments from across the show that highlight a powerful idea: travel changes the way chefs cook, think, and create. I revisit my 2022 trip to Madagascar with Chef Elizabeth Falkner, Chef Michael Gulotta, and mixologist Shannon Tebay—an experience that planted the seed for the book. You'll also hear excerpts from previous conversations with chefs whose work is profoundly shaped by global experiences: Nancy Silverton — Travel as ongoing creative fuel Tony Nguyen — Lessons learned in Japan's kitchens Jamie Bissonnette — How Spain reshaped simplicity Parnass Savang — Returning to heritage as inspiration These stories help frame the heart of A Taste of Madagascar: how place and flavor shape each other. Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Links mentioned in this episode You can download a free chapter at atasteofmadagascar.com SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

Get ready for an action-packed episode! This week, I'm thrilled to have my friend, the incredible Jeff Saunders, co-hosting with me. We'll be diving into all the pre-ride excitement, tips, and preparations leading up to the main event.But that's not all! We're honored to feature a conversation with Jennifer Turner-Jones from Southern Arizona Book Heroes. They are one of the fantastic non-profits that our cyclist group is proudly riding for this year. Tune in to hear more about the incredible work they do for our community and how your support makes a difference!

Scott and Crew talk about Numerous Baseball Hall of Famers and More. #tonygwynn #timwakefield #davidortiz #baseballhalloffame #dylancease #sandiegopadres #ryanohearn #baltimoreorioles #detroittigers #kylefinnegan #motown #kelvinsampson #jimleyland #godblessamerican #american #philadelphiaphilies #bobbyabreau #lennydykstra #richieashburn #mikeschmidt #jimmierollins #chaseutley #ryanhoward #stevecarlton #tugtugmclrae #darrendaulton #bryceharper #charliemanuel #mattcain #hardbail #alberteinstein #isreal #sandyalcantara #footwear #schechers #robertgreenberg #sandykoufax #davesteib #melkycabrera #nike #adidas #howielong #joemontana #warrenspahn #jimbonning #lenbarker #sammysosa #juangonzalez #deanpalmer #lagear #chromedome #ichirosuzuki #georgesisler #cadehorton #petecrownarmstrong #geraldoperdano #bobgibson #bobfeller #royhalladay #cyyoungaward #completegames #davedombrowski #alavila #tedwilliams #fenwaypark #steenkwan #knuckleball #charliehash #bostonstrong #paulmolitor #mitchellreport #barrybonds #minnesotatwins #loganwebb #tarikskuball #scottboras #tannerscott #whiffleball #greglucinski #babemcbride #jimthorne #peterose #mannytricio #bobboone #colehamels #robinroberts #tonytaylor #vonhaps #dallasgreen

We continue to delve into the past of Lorwyn-Shadowmoor in preparation for Lorwyn Eclipsed, and this week we decided to take a look at the flavor gems of a block (or two, depending on who you ask) that came long before the Vorthos Cast existed! We talk about the cycles, standout cards, and our cast favorites from Lorwyn, Morningtide, Shadowmoor, and Eventide! And, of course, a little speculation on what might return in Lorwyn Eclipsed.

Coffee Engineering with Brandon Bir of Crimson CupWe love coffee here at Sharing the Flavor and this show features an interview with Brandon Bir, who is the director of sustainability at Crimson Cup coffee in Columbus Ohio.We talk about the engineering of coffee starting with the farm and progressing all the way to the served cup to the consumer. Brandon is an active collaborater with researchers at the Ohio State University.Brandon grew up on rural Indiana and has a passion for farming and sustainability and brings that passion to the work he does at Crimson Cup. After studying the culinary arts Brandon became a barista and then a coffee roaster and educator. He works to develop a network of farmers and producers for Crimson that promotes high quality coffee and fair trade.We discuss the engineering process starting with the farm and agronomy, through the fermentation process, roasting, and the brewing. Engineering and science is involved with all aspects of coffee and knowing it can help impart rich flavors in the served cup of coffee.MenuBrandon's Recipe for coffee2 glass servers, 26 grams of medium ground coffee, a kettle of 200 degrees fahrenheit water, a Hario v60 with a white/bleached paper filter, a spoon or stir stick, a gram scale.Dump your ground coffee into one of the glass servers. Place on the scale and tare. Add 400 grams of hot water (start a timer). At 1:45, stir 10 times to make sure the extraction is even. At 2:15, dump the solution through the filter/V60 over your second glass server. Allow the liquid to drip through and serve immediately.ResourcesThe Design of Coffee: An Engineering ApproachCrimson Cup LabCrimson Cup YoutubeSpecialty Coffee AssociationJames HoffmannChristopher Feran

Send us a textA storm knocked out the lights at Maker's Mark, so we built a Private Select by daylight and rain, then dug into how whiskey's flavor science connects to America's past. We rate a “Candied Apple” pick, share cocktail ideas, and trace the path from frontier stills to Bottled‑in‑Bond and Prohibition.• Makers Mark Private Select program and stave choices• Our “Picked In The Dark” blend story and goals• Live tasting and scoring of “Candied Apple”• Caramel vs apple spice palate debate• Cocktail ideas for apple‑cinnamon profiles• Early American distilling and frontier barter• Whiskey taxation and the Whiskey Rebellion• Bottled‑in‑Bond standards and consumer trust• Prohibition, medicinal licenses and speakeasies• Farming, Dust Bowl and economic fallout links• Part two teaser on post‑Prohibition to modern bourbonSubscribe on Apple, Spotify and YouTube, become a member, and leave good feedbackRain hammered the windows, the power went out, and we had a barrel to pick. So we moved to a sunlit tasting room at Maker's Mark and built a Private Select by feel, flashlight, and a lot of palate trust—then named it “Picked In The Dark.” That's the energy we bring to this episode: a hands-on exploration of stave choices, blend strategy, and why nine weeks of finishing can turn a beloved wheated bourbon into something entirely its own.We break down the five stave types and how they shape flavor—sweetness, tannin, chocolate tones, and spice—before opening a “Candied Apple” Private Select that split the room. Expect baked apple on the nose, cinnamon warmth, a bold body, and a finish that lingers. We score it live, argue caramel versus apple spice, and spin off cocktail ideas that make the profile shine: think hot toddy or apple‑cider highball with star anise and maple.Then we widen the lens. Whiskey wasn't just a drink in early America; it was logistics, currency, and tax policy. We trace the arc from colonial rye and corn distilling to the Whiskey Rebellion, the Bottled‑in‑Bond Act's quality revolution, and the messy economics of Prohibition—medicinal permits, speakeasies, soil depletion, and the rise of organized crime. The through line is clear: from stave science to statecraft, bourbon tells the story of how the country built roads, funded wars, and developed taste.If you're curious about Maker's Mark Private Select, love a good tasting debate, or want the real history behind the glass, you'll feel right at home. Tap play, subscribe for part two on post‑Prohibition to modern bourbon, and leave a quick review so more whiskey lovers can find the show.If You Have Gohsts voice over Whiskey Thief Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

This is it: the final Death Stranding 2 spoilercast. Lumines Arise is also out, and that game is an extreme banger. Valve crashes back into the hardware market with a new Steam Machine, VR headset, and controller. Grand Theft Auto VI gets yet another delay. We even hear from someone who's had both the McDonald's Pizza and the Street Fighter burgers. Real action-packed week on the ol' Nextlander Podcast! CHAPTERS (00:00:00) NOTE: Some timecodes may be inaccurate for versions other than the ad-free Patreon version due to dynamic ad insertions. Please use caution if skipping around to avoid spoilers. Thanks for listening. (00:00:09) Intro (00:02:15) Alex has some big news for everyone (00:07:51) Death Stranding 2: On The Beach  |  [PlayStation 5]  |  Jun 26, 2025 (00:08:23) [SPOILERS] All the Death Stranding spoilers are here. (01:31:13) First Break (01:31:17) Lumines Arise  |  [PC (Microsoft Windows), PlayStation 5, PlayStation VR2, SteamVR]  |  Nov 11, 2025 (01:44:27) Thrasher  |  [PC (Microsoft Windows), SteamVR, Linux]  |  Nov 07, 2025 (01:49:54) Dispatch  |  [PC (Microsoft Windows), PlayStation 5]  |  Oct 22, 2025 (01:53:22) Silent Hill f  |  [PC (Microsoft Windows), PlayStation 5, Xbox Series X|S]  |  Sep 25, 2025 (01:54:21) Hollow Knight: Silksong  |  [Linux, Mac, Nintendo Switch 2, PC (Microsoft Windows), Xbox Series X|S, Nintendo Switch, PlayStation 4, PlayStation 5, Xbox One]  |  Sep 04, 2025 (01:57:17) Second Break (01:57:21) Initial thoughts on the Valve hardware dump (02:21:09) Grand Theft Auto is delayed... again (02:22:34) More about the firings from Rockstar (02:27:48) Marvel 1943: Rise of Hydra also delayed (02:33:28) Emails (02:39:44) Wrapping up and thanks (02:43:55) Mysterious Benefactor Shoutouts (02:46:26) See ya!

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

In this episode, we sit down with Michael, Founder & CEO of Rotten, the better-for-you candy brand that's rewriting the rules of CPG with bold flavor, unapologetic branding, and an omnichannel strategy built for today's consumer.Michael shares the unexpected origin story behind Rotten—from his childhood obsession with sour gummies to realizing the “healthy” candy world felt too clinical and joyless. Instead of leaning into the typical wellness aesthetic, he embraced rebellion, nostalgia, and fun, creating a brand that looks indulgent but performs better.We cover everything from branding that disrupts the aisle, to acquisition tactics in an impulse-driven category, to how Rotten approaches retention when customers bounce between Sprouts, Amazon, TikTok Shop, airports, and DTC. Michael also breaks down the surprising not-so-seasonal nature of candy, the power of founder-led content, and why an omnichannel retention strategy is the only realistic approach for modern CPG brands.If you're interested in brand building, retail expansion, customer behavior, or breaking conventions in a crowded market, this episode delivers a masterclass in standing out—by being unapologetically different.

Dream podcast guest alert! You know you're off to a good start when Trish asks "was food important growing up" and you get a solid 20-minute answer! Judiaann Woo not only has the beauty and the brains, but she came in with a catalog of stories - from childhood to her time in New York City. Judiaann is a marketing consultant & social media strategist, a content creator, food & travel writer, recipe developer, and host of her podcast, "Food People are the Best People." Born in Korea, she talks about her family moving to the states when she was three, and how very important food was growing up. Mom was not only a great cook, whipping up Korean dishes at home, but she also learned how to make other dishes from other cultures, thanks to her co-workers, willing to share techniques, ingredients and how-tos. Judiaann says she didn't even think about pursuing a career in culinary until she was living in New York City, doing some soul searching and realizing she kept coming back to food as something she was passionate about. In her long list of talents, she also lists one of her roles as "community builder." She believes that special partnership is critical to building communities and becoming stronger, kinder, compassionate neighbors.

Since bursting onto the scene in 1999, double IPA or imperial IPA has captured the imagination of brewers and the taste buds of consumers.  It is consistently one of the most competitive categories at beer competitions like the World Beer Cup and the Great American Beer Festival.So what makes great, award-winning double IPA?  And how do brewers that brew it well continue to evolve their beers as consumer trends change, so their beers continue to be relevant and continue to win medals?  Two Brewery of the Year winners tell us the secrets to brewing great double IPA on this episode of the All About Beer Podcast.  Spoiler alert: it's not just hops that are important.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:  Don Tse and Em SauterGuests: Matt Cole, Stefan WeberSponsors: Sierra Nevada Brewing Co., All About BeerTags: IPA, Hops, Double IPA, Imperial IPA, BrewingPhoto: 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 ★

Will Peña fills in for the vacationing Ron Arenas. Will's guests today will be Richard Harris of Facilities Maintenance Company and retired real estate attorney, Mr Mike Monroe. We will be discussing business ownership, mentoring and a whole lot more.

The Meat Dude Spencer Wirt is on Afternoons Live with Tyler Axness each and every week to answer all your meat related questions.See omnystudio.com/listener for privacy information.

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!

In This Episode: We cover a variety of hot topics, including the latest updates in sports. Then, we welcome special guests James & Nicole Piper. They share an intimate look into their lives as parents of a non-verbal child with special needs, discussing the challenges and triumphs of their unique family journey. Plus, they dive into the details of their successful painting business.

Discover the diverse coffee-growing regions around the world and learn how the Bean Belt's climate, altitude, and soil shape the unique flavor profiles in your cup—from fruity African beans to bold Southeast Asian brews. To learn more, visit https://boldlinecoffee.com/ Boldline Coffee City: Mesa Address: 4040 East McLellan Road Website: https://boldlinecoffee.com/

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.

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

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