Podcasts about flavour

Self-confessed crisp lover Ruth Alexander traces the story of the crisp or potato chip, starting with a tasting experience matching fine wines and “rubbish crisps” at a wine bar in the northern English city of Manchester. With the help of journalist and crisp historian Natalie Whittle, Ruth finds out about the commercial beginnings of the potato chip in the fine dining rooms of nineteenth century New York. She meets the chef who travels the world searching for new taste sensations to develop into a packet of crisps for snack giant Frito-Lays. Can you guess which flavours nearly, but not quite, made it onto the shelves? Ruth also talks to salty snack expert Jolene Ng of Mintel, who researches the role crisps play in modern life. And with Japan renowned for its unusual flavours, Ruth meets Makoto Ehara, the boss of one of the country's biggest potato chip makers Calbee, who tells her about the threat climate change poses to the future of the potato chip industry. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Produced by Lexy O'Connor Photo: A woman in a bright pink jumper is smiling as she pushes a supermarket trolley through the potato crisp aisle. Credit: dowell / getty images

Today, we’re going Straight To The Source of extra virgin olive oil. Host Tawnya Bahr sits down with two experts who know Australian extra virgin olive oil inside and out: Dr Joanna McMillan, a leading nutrition scientist, and Tom Hitchcock, Executive Chef at the iconic Spirit House. From the science of polyphenols and why “extra virgin” matters, to bold culinary moves like wok frying and olive oil sorbet, Joanna and Tom take us on a journey from grove to plate. Along the way, they bust myths about cooking with olive oil, reveal what to look for on the label, and share why freshness and provenance make all the difference. We explore: The health benefits of EVOO and how to maximise them Why Australian-grown olive oil leads the world in quality Cooking tips that push EVOO beyond the salad bowl Flavour profiles: from delicate to robust, and how to pair them The sustainability story behind supporting local producers This is an episode for chefs, food lovers, and anyone who wants to take their cooking—and their health—to the next level with one simple ingredient. Proudly brought to you by the Olive Oil Wellness Institute, a science-driven resource dedicated to educating and inspiring people about the health benefits, culinary versatility and sustainability of extra virgin olive oil. Learn more at https://olivewellnessinstitute.org/ Follow The Olive Oil Wellness Institute: https://www.instagram.com/olive_wellness_institute/ Follow Joanna McMillan: https://www.instagram.com/drjoannamcmillan/ Follow Tom Hitchcock: https://www.instagram.com/chef_hitchcock/ Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/ Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/ Lucy Allon: https://www.linkedin.com/in/lucyallon/ See omnystudio.com/listener for privacy information.

This week, Jesse got lost in the woods, so we replaced him with a superior Jess and discussed the year that was for the lowest of the low teams. We also dive into an insane week 1 of the finals series, from Cass' commiserations and Nick Daicos adopting a child, controversial free kicks and Clarky's bizarre rating system.Follow us on Twitter and Instagram @falconfootypod

Scientists have uncovered how microbes influence the flavour of chocolate, paving the way for new and novelty flavours in future. Also we hear how sharks, the ocean's top predators, may lose both their bite and their sleek armour as seas grow more acidic. All to chat with Dr Ruth Freeman Director of Research for Society For Research Ireland All with thanks to Repak.

In this episode, we sit down with Sana Javeri Kadri, founder and CEO of Diaspora Co., the single-origin spice company reimagining what an equitable, decolonised spice trade can look like. Growing up in 90s Bombay in a mixed-heritage, progressive family, Sana witnessed firsthand the power of food and culture in shaping identity. After moving to the U.S., she uncovered the lack of transparency in the global spice trade and set out to change it; placing freshness, farmer equity, sustainability, and justice at the core of her mission.We explore Sana's story from Mumbai to California, her queer, progressive approach to leadership, the challenges and triumphs of building Diaspora Co., and why spices aren't just a garnish for special dishes, but the everyday backbone of our lives.(00:00) - Introducing Sana Javeri Kadri(00:55) - Sana's childhood and blended family roots(02:16) - Growing up mixed religion in 90s Bombay(06:16) - Bullying, queerness, privilege and ambition(10:15) - Diasporic nostalgia vs. modern India(12:18) - Sana's culture shock moving to the US(15:01) - Visual art, food politics and storytelling(18:40) - Realising the broken spice trade(20:08) - Why the origins of your spices matter(24:05) - Cancellation fears, female founders & transparency(26:05) - Co-opted language in the food industry(27:29) - Scaling Diaspora Co & measuring true impact(30:23) - Workers' equity & long-term growth goals(33:23) - Educating consumers without preaching(34:39) - Making spices more accessible(36:15) - Intentional vs. easy consumption & capitalism fatigue(37:16) - Balancing founder life, step-parenting & partnership(43:03) - Why Diaspora Co is inherently queer(46:01) - Storytelling and branding(47:02) - Climate change and regenerative farming (52:18) - Tariffs and challenges of scaling globally(53:33) - Diaspora Co expanding into Ocado & Whole Foods(55:14) - The Diaspora Co cookbook(56:31) - Branding, packaging and in-house design process(58:23) - What does Sana have strong game in?Find Diaspora Co on: https://www.diasporaco.com/ Mitali is wearing the Käma choker & Mango Slices by Surmeyi: https://surmeyi.com/To be the first to get updates on new episodes, please do give us a subscribe or follow!

There are so many things that you could do with your life. You could dedicate decades to science, get into politics, and figure out how to reach world peace, and then there are flavors and pleasures.  Which seems less important, a luxury amongst needs. Yet, there are companies paying millions of dollars to develop and protect specific formulations. People go crazy about securing a reservation at the most celebrated restaurants in the world, and many of our memories are forever linked to particular foods and drinks. But who are these people choosing and finding the flavours that we might celebrate in a few decades? Where and what are they looking for?A few weeks ago, I met Max at Grieta, a coffee bar, that is also a congal, if you know what that means. We started talking about coffee, cacao, and obviously alcohol. Very quickly, it was clear to me that he is one of those people searching for what we may  call delicious in the near future.,  Please welcome Max Brooker, and his intense love for motorcycles and the Mexican mountain ranges.  

Ready for another episode en français? Well, here it is! Michel Aubanel interviewed Gérard Bruneau, an experienced flavourist who worked for Robertet, Mero and Kerry throughout his career. They discussed his journey into flavour creation and touched on various aspects of a flavourist's work, answering even some questions from his peers. We will publish an excerpt from this interview in the next issue of our magazine, New Flavourist.Host: Michel Aubanel, Music: Aidan Kirkwood, Editing: Britta Nobis, Publishing: Ján Peťka

The new-ish owners of the highly regarded Pear and Olive on the pleasures and pains of running a small restaurant. The hidden cake shop. Fin Boys' plan for moving to seven days a week, their forthcoming tuna night and the appeal of small plates. The Edge Cafe's cheap Wednesday lunch deal and a catch-up. A new series of wine tastings, for the beginner, at Cambridge Wine Merchants. With Matt Bentman, Alan Alder and Sue Bailey.

George Fredenham—aka Flavour Fred—chef, forager, fermenter, and former co-owner of The Foragers at The Verulam Arms in St Albans is this episode's guest. Known for turning hedgerow finds into award-winning dishes and wild cocktails, George now runs foraging walks, woodland feasts, and fermentation workshops, blending deep ecological knowledge with a flair for flavour. We talk about his journey with wild food and how he's teaching others to find, cook, and preserve the edible abundance all around them. Links www.flavourfred.com Instagram @flavourfred Other episodes if you liked this one: Episode 32: Foraging with Michael Wachter Synopsis: Sarah Wilson speaks with Michael Wachter, a seasoned forager and gardener from East Sussex (formerly at Great Dixter), about living sustainably off the land. Michael shares insights from his remote-island-living experiences in Germany, guiding listeners through foraging in gardens, coastal areas, and wild landscapes—while also cautioning on safety and ecological responsibility.  Listen here Episode 184: Forage for Mushrooms Without Dying Synopsis: This episode features Frank Hyman, a certified mushroom forager and educator, who guides listeners through the often-overlooked world of wild fungi. Frank covers essential topics like safe harvesting, identification, cooking uses, and common pitfalls such as soil contamination or misidentification. The episode balances practical tips with engaging anecdotes and humor. Roots and All Listen here Please support the podcast on Patreon And follow Roots and All: On Instagram @rootsandallpod On Facebook @rootsandalluk On LinkedIn @rootsandall

Getting bored of eggs and toast? Flavour up the old stand-by with these three eggs/cottage cheese recipes for breakfast or any other meal that you think they would fit in!Episodes to refer to:How Many Plant Foods Are in Your Breakfast - Nutrition Nuggets 73. https://youtu.be/lej7xHKwEcw?si=8dCG7v1wNVhySuCNBreakfast Foods To Ditch - Nutrition Nuggets 48 https://youtu.be/Se0TVgcFmwc?si=TBYdj44On9T2a5jAEat Protein for Breakfast to Lose Weight - Nutrition Nuggets 119. https://youtu.be/AUKJxagDfpI?si=4DPaC2DP-SogyYkgEpisode 96. Is Breakfast The Most Important Meal of the Day? https://youtu.be/N7pAsCnCAkI?si=Es08khIzvFFITHyzEpisode 171. Break The Fast and Fuel Your Day https://youtu.be/5SWUgc1j2m8?si=7Vj3kiKrX9J46M6DEnjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :)Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: www.mywifethedietitian.comEmail: mywifetherd@gmail.com

Support the showI'm Rev. David. I live, work and play on Alderney which is one of the Channel Islands. Thanks for listening to my podcast which records my wondering and noticing as I try to be a Jesus-follower in this place.I now broadcast a 'Thought for Friday' on Alderney's Riduna Radio each week - just after the 9.00am news. You can listen live online, or you can listen to it here as a podcast.Season 1 - all the podcasts that I produced during the Coronavirus pandemic.Season 2 - some reflections having moved to Alderney in 2022.Season 3 - my 'Thought for Friday' broadcast each week on riduna-radio.com during 2023-24.Season 4 - more 'Thoughts for Friday' - but not every week! Season 5 - Back from a three-month sabbatical - some more thoughts to make you think.

E287 Bonus Episode Ginger flavour Journey by Seasonal Bounty Podcast

Para continuar con el solaz de la temporada estival, hemos dedicado este episodio a la música con sabor brasileño, inspirada en su rica cultura musical, pero cuyos interpretes y autores no han nacido en el país del Amazonas. Igual que el rock, el blues y otros estilos musicales afro-norteamericanos, más allá del cliché carnavalesco, la musical mestiza originaria de Brasil ha devenido en un código musical universal que practican músicos de todo el mundo. He aquí una pequeña muestra con algunos temas de actualidad y unos pocos más viejunos. To continue the summer season, we have dedicated this episode to music with a Brazilian flavor, inspired by its rich musical culture, but whose performers and authors were not born in the country of the Amazon. Like rock, blues and other Afro-American musical styles, beyond the carnival cliché, Brazilian mestizo music has become a universal musical code practiced by musicians from all over the world. Here is a small sample with some current songs and a few older ones. Playlist: - My Happy Song, Nate Williams; - Common Ground, Judy Roberts; - Too Soon, Eric Benet (feat. SalDoce); - Airto's Song, Steen Rasmussen; - Só Pra Dizer, David Finck (feat. Téka Penteriche); - Rio de Amor, Paris Match (feat. Pamela Driggs); - Febre Samba, quasimode;; - Ba Ba Brazil (Barn Session), Four80East; - Deus Brasileiro, Jackie & Roy; - Sam The Samba Man, Karen Aoki; - Samba Em Comum, Sinne Eeg and The Danish Radio Big Band; - Persuasa, Marchio Bossa; - Don't Say Goodbye, Scott Mayo (feat. Sergio Mendes); - Copacabana, Barry Manilow.

It's day eleven of #RPGaDay2025 and a slightly laboured metaphor sends Hannah and myself down a flavour rabbit-hole. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit reddicediaries.substack.com

Stream Rolla and I discuss today's topic - FlavourRPGaDay2025 is from the minds of and presented by David Chapman (https://www.autocratik.com/) and Anthony "Runeslinger" Boyd (www.castingshadowsblog.com)My wife Amy does the cover clip art. You can send me a message (voice or text) via a DM on Discord, as an attachment to my email (gmologist@gmail) or to my Speakpipe account: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.speakpipe.com/TheGmologistPresents⁠⁠

It's day eleven of #RPGaDay2025 and a slightly laboured metaphor sends Hannah and myself down a flavour rabbit-hole. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit reddicediaries.substack.com

We meet with the owners of new coffee shop Florey. off West Road, discuss sourdough Neapolitan pizzas with the mother & daughter team of La Biga Pizza, relax a little with a GongFu Cha Chinese tea ceremony, and go foraging for fruit with chef Steve Thompson. Presented by Matt Bentman and Dr Sue Bailey.    

Pozdrav i dobar dan aus Kroatien. Mr.Crabs berichtet von derBalkantour, während Fabo im eigenen Zuhause vor verschlossenen Türen steht. Inden Flur rotzen ist in Berlin jetzt auch verboten. Na toll…

Chef Craig Wong is always cooking something up, whether it's at his renowned Asian-Caribbean restaurant in downtown Toronto – Patois, in his home kitchen, overseas, online or on TV. The longtime sneaker collector, whose culinary experience took him across France and Europe and then back to his hometown of Toronto, talks about finding his path, parenting, shoes and hats, journeys overseas, his new role as a judge on MasterChef Canada, his newer restaurant – AYLA, and the home of community pop-ups and unbelievable patties – JunePlum.Guest @craigwongHost @headzaintredeeBeats by Cal

"Edge of Eternity" begeistert nicht nur spielerisch, sondern auch optisch – besonders das Bonus-Sheet "Steller Sights" ist ein echtes Highlight! In diesem Video schauen wir uns die atemberaubendsten Artworks der Sonderkarten an und reden über Stilrichtungen, Künstler, Flavour und Sammlerwert.Ob kosmische Kreaturen, galaktische Zauber oder nostalgische Reprints mit neuem Anstrich – hier kommt jedes Art-Lover-Herz auf seine Kosten.

Dublin is often the first stop on an Ireland itinerary, but too often, visitors rush through it. Gráinne Lawlor wants you to slow down, sit down, and taste the city. Through her company, Flavour Trails, she offers food, whiskey, and storytelling tours that highlight the heart of Dublin: its people, its history, and it's incredible... The post Flavour Trails in Dublin: Food, Whiskey & Stories You'll Want to Savor appeared first on Ireland Family Vacations.

For the longest time, the coffee community only cared about water's impact ruining espresso machine boilers and kettles. But what about water's impact on coffee flavour?   In this episode, I tell the story of how the specialty coffee community came to understand water chemistry: the pioneering work of the computational chemist Christopher Hendon and British roaster Maxwell Colonna-Dashwood, the genesis of the SCA's Water Quality Handbook, and where we are today understanding the impact of minerals on our water.   I strongly recommend listening to the two episodes before this one first: Getting great water for coffee, step-by-step & The two ingredients in water that ruin your coffee, and the ancient story behind them   Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter   Want to go deeper into water chemistry? Read the SCA's Water Quality Handbook BWT White Paper on the effects of magnesium (German) Christopher Hendon's Instagram where he'll announce his new version of his book, Water for Coffee Do an online Certificate of Advanced Studies at the Coffee Excellence Centre   Season 3 of The Science of Coffee is made possible by these leading coffee organisations:   The Coffee Quest | BWT | TODDY | Algrano | Probat   Note: this is a reworked version of my 2022 episode Water for Brewing Coffee, including portions of my 2024 episode How to think like a scientist, part 2.

This episode of The Late Night Restaurant Show is pure gold for anyone in foodservice. Jay, Dom, and Beck welcome Alton Watts, from Sysco Food Services, and the conversation swings from hilarious stories to hard‑earned lessons. Alton talks about growing up as the youngest of ten in Jamaica, learning to cook at his mother's side, and eventually moving to Canada. He shares how he stumbled into the kitchen world, turned a dishwasher shift into a culinary career, and worked his way through Hard Rock Café kitchens, fine‑dining restaurants, and casinos before jumping into sales and leadership at Sysco.The crew dives into what makes a trade show really work, from live cooking demos that pull people in to setting up booths that feel inviting instead of stiff. Alton explains how to inspire operators with dishes, not just raw products, and why energy and genuine interaction on the show floor make all the difference. They swap stories about blue plate specials, juicy well‑done steaks, ginger‑packed smoothies, and even how trade shows can and should drive real sales, not just handshakes.Between laughs about Jamaican sayings like “sleeping policemen,” jokes about head‑shiners, and Dominic getting teased for his car‑washing side hustle, there's a ton of practical advice. Alton's passion for helping restaurants thrive comes through in every story, and the episode closes with a challenge to vendors and operators alike: show up, stand out, and give people something unforgettable.

This episode of The Late Night Restaurant Show is pure gold for anyone in foodservice. Jay, Dom, and Beck welcome Alton Watts, from Sysco Food Services, and the conversation swings from hilarious stories to hard‑earned lessons. Alton talks about growing up as the youngest of ten in Jamaica, learning to cook at his mother's side, and eventually moving to Canada. He shares how he stumbled into the kitchen world, turned a dishwasher shift into a culinary career, and worked his way through Hard Rock Café kitchens, fine‑dining restaurants, and casinos before jumping into sales and leadership at Sysco.The crew dives into what makes a trade show really work, from live cooking demos that pull people in to setting up booths that feel inviting instead of stiff. Alton explains how to inspire operators with dishes, not just raw products, and why energy and genuine interaction on the show floor make all the difference. They swap stories about blue plate specials, juicy well‑done steaks, ginger‑packed smoothies, and even how trade shows can and should drive real sales, not just handshakes.Between laughs about Jamaican sayings like “sleeping policemen,” jokes about head‑shiners, and Dominic getting teased for his car‑washing side hustle, there's a ton of practical advice. Alton's passion for helping restaurants thrive comes through in every story, and the episode closes with a challenge to vendors and operators alike: show up, stand out, and give people something unforgettable.

"Natural wine" words strong enough to make a Somms knees weak. The low-intervention style that's gaining traction across wine bars, bottle shops, and dinner tables globally. Whether you’re a seasoned sommelier or a curious sipper, this episode offers insights into the natural wine movement, its differences from organic wine, and why pet-nats (pétillant naturels) are popping up on every trendy wine list. Master Sommelier Carlos Santos unpacks key elements of natural winemaking, the certifications (or lack thereof), and why taste profiles can be wildly different from conventional wines. They share firsthand experiences from the wine industry, discuss how terroir and fermentation practices influence flavour, and answer audience questions about pairing and building inclusive wine lists. Whether you're researching what natural wine means, how it’s made, or just looking to better understand organic vs natural wine, this episode is a go-to resource. So use your roll on crystal deodorant, face the tidal moon and take your shows of and earth yourself while enjoying this episode! Sponsors: RIEDEL Superleggero Champagne Wine Glass: https://www.riedel.com/en-au/shop/riedel-superleggero-premium/champagne-wine-glass-642500028 RIEDEL Veloce Chardonnay: https://www.riedel.com/en-au/shop/veloce/chardonnay-633000097 RIEDEL Performance Pinot Noir: https://www.riedel.com/en-au/shop/performance/pinot-noir-688400067 Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Socials: TikTok: https://www.tiktok.com/@gotsommepodcast Instagram: https://www.instagram.com/gotsomme Key Takeaways: Natural wines are increasingly popular with younger wine drinkers and urban markets. Organic wines are certified; natural wines are not, but both prioritise sustainability. Pet-nats are bottled before fermentation ends, creating natural fizz from trapped CO₂. Low-intervention winemaking avoids additives and heavy filtering. Natural wines vary widely in taste depending on winemaker choices and vineyard conditions. Great wine lists balance personal taste with broad appeal for all customers. Terroir and winemaking technique are key to flavour, especially in natural wine. Don’t be afraid to pair natural wines with unexpected foods for unique results. Engaging with audiences drives better wine education and community. Grenache may thrive in warmer climates due to climate change. Chapters: 00:00 – Introduction to Natural Wines02:54 – Organic vs Natural Wine: Key Differences05:59 – What Are Pet-Nats? Flavour and Production Explained08:45 – Why Natural Wines Are Trending11:52 – Tasting Notes: Exploring Unique Natural Wines14:42 – Terroir, Techniques, and Taste17:47 – Q&A: Real Questions From Curious Wine DrinkersThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Would you prefer a banana flavoured jelly bean or a wet dog flavoured one?Plenty to cover this week: Tom has become king of the flatty gods in Aggy, Borry has been rearranging his garden and wet dog flavoured jelly beans are getting a run. We discover Australia's smallest bar during Pub of the Week and have a bit of a siesta during the Cooking segment. Van chases, UNO on Vegas Tables and plenty of biffing to cover in the News and Sport, followed by a transition from the chicken salt chronicles to rise of cream cheese before wrapping up with the Doghouse. Enjoy your weekend legends. Stay out of each other!Brand New Flannies along with a restock of the Footy Shorts and the OG BBQ Rub Range is going live this coming Tuesday, the 29th at 6PM AEST at alphablokes.com.auEver wanted to watch the Podcast? Check out full visual ad-free episodes and all of our vlogs on our Patreon for only 5 bucks a week. Our vlog from the PBR Origin just dropped and there's plenty more fun content in the pipeline to come: patreon.com/alphablokespodcastBetter Beer: Check out our socials for the month of July for your chance to win a quarter of a pallet of Better Beer: www.betterbeer.com.auNeds: Whatever you bet on, take it to the neds level: https://www.neds.com.au/If you want to keep up to date with what we're up to, the best way is to follow us on the socials down below:PODCAST INSTAGRAM: www.instagram.com/alphablokespodcast/PODCAST TIKTOK: https://www.tiktok.com/@alphablokespodcastPODCAST FACEBOOK: https://www.facebook.com/alphablokespodcast/Follow the boys on Instagram to check out their solo content too:Tommy: https://www.instagram.com/tomdahl_/?hl=enBandit: https://www.instagram.com/_thepoobandit_/?hl=en0:00 - Admin9:00 - The Stable15:00 - Weekends27:46 - Bean Boozled32:00 - Pub Of The Week36:00 - Cookin'44:06 - Alpha News1:23:02 - Motivation1:33:08 - Tommy's Headnoise1:38:00 - The Doghouse Hosted on Acast. See acast.com/privacy for more information.

We celebrate modern flavour heroes with Gurdeep Loyal. Then: the secret to long-lasting success with Rossella, a family-run Italian restaurant from the 1960s. Plus: we meet Mikael Jasin, Indonesia’s star barista.See omnystudio.com/listener for privacy information.

Ollie is joined by Josh Hammer - Senior editor-at-large at Newsweek and Author of "Israel and Civilization". Josh recently debated Dave Smith at the TPUSA summit hosted by Charlie Kirk. Together Ollie and Josh discuss the debate.Watch the documentary on Arab Antisemitism Before Israel's Reestablishment - https://j-tv.plus/arab-antisemitism-before-israels-reestablishment/ 0:00 Intro 2:12 A Flavour of the debate 3:43 How did you feel it went? 6:33 How much support for you from audience? 8:25 Just isolationism or antisemitism? 13:00 Rising antisemitism on the right 17:24 Was there really some agreement? 20:54 Dave's is uninterested in the truth about Israel 25:13 This is surely just antisemitism? 28:35 Best reason America should support Israel? 36:24 Josh's personal religious Jewish journey

Welcome back to The Spiritual Cupcake Podcast, your cozy corner for high-vibe healing and soulful self-expression.In today's solo episode, Candace invites you to explore what it truly means to be your own unique flavor — not the watered-down version that tries to keep everyone happy, but the real, bold, delicious truth of who you are.She shares:

This week, we're back at Rockwater in Hove for Cooking the Books Live with Gurd Loyal.Regular listeners will know that Gurd is probably the writer who Gilly think's best uses the lens of food to examine life. His first book, Mother Tongue won the Jane Grigson Trust award for Best Debut, and he has become the word on Third Culture food, prising open the liminal spaces between where we come from and who we can be. His second book, Flavour Heroes is a lighter read, a pantry book giving us technicolour ways to elevate the simplest dishes with 15 superstar ingredients. After the food world clucked around him over Mother Tongue, Diana Henry calling him boundary breaking, Felicity Cloake dubbing him the Willy Wonka wizard of flavour, Gilly asks him in front of a live audience, how he felt about the notoriously difficult second album. Head over to Gilly's Substack for Extra Bites of CTB Live with the Q&A Hosted on Acast. See acast.com/privacy for more information.

Our next guest is Ryan Ponquett. Ryan has a degree in Chemistry, a master's degree in Organic Chemistry and completed four years post-graduate studies in Plant Biochemistry at the University of Natal in South Africa. He co-founded the flavour company FlavourCraft and was CEO and Technical Director for more than 20 years until it was acquired by Kerry in 2012. Ryan is a former President of the South African Association for Food Science and Technology (SAAFoST), he is an experienced flavourist and is former Kerry's VP for Taste and Innovation for the EMEA region, now with TaystOvation and Nova Genetics.Host: Trevor Groome, Séan Ryan, Michel Aubanel, Carmen Schultejans, Music: Aidan Kirkwood, Editing: Maria Palassarou, Publishing: Ján Peťka

David Zilber is a chef, fermenter, food scientist, and judge on Top Chef Canada. From 2016-2020 Zilber was the head of fermentation at Noma in Copenhagen and wrote the NY Times bestseller 'The Noma Guide To Fermentation". David sat down with us during his trip to Toronto to discuss filming the new season of Top Chef, living abroad longer than he lived here, hearing Drake for the first time, working at the Healthy Butcher, coming of age in the blog house era, American Apparel, being featured in the 'Look At That Fucking Hipster' book, living at Queen and Bathurst in 2008, working his first 200 cover restaurant, the loss of the editor, cultural shifts, his infamous Noma cover letter, moving from the kitchen to the lab at Noma, becoming a food personality after his first book tour, Harvey's, growing 3 inches taller after back surgery, fatherhood, the ever changing Toronto restaurant scene and much more!David ZilberJosh McIntyreNick Marian----COLD PODJoin us on Patreon to access all episodes and weekly one on one podshttps://www.patreon.com/c/coldpod

On this episode of Tiger-Cats Game Day, Louie Butko and Mike Daly get you set for the Hamilton Tiger-Cats Made in the Hammer game against the Montreal Alouettes. Key Takeaways:Early bye weeks can be beneficial for player recovery.The Ticats need to improve their run defense to succeed.Rookie Devin Veresuk's debut is highly anticipated.Local players like Johnny Augustine and Tyler Ternowski have breakout potential.The 0-2 record adds pressure to perform against Montreal.This game is a test against one of the league's best teams.Stavros Katsantonis is becoming a key leader in the secondary.The run game is essential for balancing the offense.Special teams play can significantly impact the game's outcome.Key matchups will determine the success of the Ticats.Chapters00:00Early Bye Week Insights02:27Analyzing the Saskatchewan Game05:07Defensive Challenges and Adjustments08:47Rookie Spotlight: Devin Veresuk's Debut11:06Local Talent and Breakout Potential13:20The Importance of the 0-2 Record15:35Stavros Katsantonis: Rising Star17:55Running Game Dynamics and Strategy21:22Building Confidence in Special Teams24:20Ticats Blitz Picks: Predictions and Strategies30:57Key Matchups for the Ticats vs. Montreal37:43Final Thoughts and Game Anticipationhttps://ticats.ca/blitzpicksThe Ticats Audio Network provides Hamilton Tiger-Cats fans with the most comprehensive, entertaining and informative news and information about their favourite football team. Featuring Steve Milton, Mike Daly, Bubba O'Neil, Courtney Stephen, Simoni Lawrence, Mike Morreale, Rob Hitchcock, Brian Simmons, Louie Butko, Ticats players, coaches and front office personnel, other Canadian Football League experts and many more. Regular shows include Ticats Today, Ticats This Week, Tiger-Cats Game Day, Tiger-Cats Pregame, Tiger-Cats At The Half, Tiger-Cats Postgame, Speaking With The Enemy, Morreale & Hitch, CFL This Week, and so much more. Ticats Audio Network content can be found on the Tiger-Cats YouTube channel, Spotify, Apple Podcasts, at listen.ticats.ca and anywhere else you find podcasts. Please follow, like, leave a review wherever you find our content, and follow the Hamilton Tiger-Cats social media channels to keep up to date with all Ticats Audio Network content.Twitter: @TicatsInsta: @hamiltontigercatsTikTok: @hamiltonticatsFacebook: cfltigercatsYouTube: ticatstvchannel

'Queuing for brunch and browsing the shops is a rose tinted memory.' That from a Ponsonby business who say landlords are willing to let some of Ponsonby road's more well known shops empty out in order to keep the rents high. Those who still have shops there say the famous road's flavour is shifting. From being a creative hub balancing fashion and eateries to now leaning heavily in favour of hospitality. Louise Ternouth went for a browse.

The Perthshire scientist hopes the wheel will encourage people to rediscover some of the lost tastes and uses of our wild plants.

In this episode of The Cocktail Academy Podcast, Damian sits down with spirits educator and founder of Flavor Camp™, Reece Sims a true innovator when it comes to helping people taste differently.Reece shares her winding path from marketing to bartending, blogging, sales, and finally launching her own immersive spirits education platform. She dives into the origins of Flavor Camp, explaining how her flavour-camp system simplifies the overwhelming world of spirits and empowers people to explore based on taste, not just category or branding.We cover:Reece's unorthodox entry into bartending (with a little résumé creativity)Building a million-dollar cocktail kit business during the pandemicWhy most tastings are biased and how Flavor Camp flips the scriptThe structure of a Flavor Camp session, including gamified blind tastingsHow her marketing background shaped the business modelThe power of visual learning and why icons, colours, and simplified cues matterThis episode is a masterclass in combining creativity, sensory science, and hospitality experience to build something truly useful and fun.

Send us a textThis episode is sponsored by Saturn Press!Hey indie bookshops!Did you know that greeting cards are a fantastic way for bookshops to boost sales? Saturn Press creates beautiful, handcrafted letterpress cards that customers love to purchase alongside books, helping bookshops grow and thrive.As a thank you for tuning in to The Bookshop Podcast, Saturn Press is offering indie bookshops 10% off your first order! Just use the code BOOKSHOP10 at checkout and discover how adding cards to your bookshop can make a big difference to your bottom line.Here's to supporting local bookshops, one card at a time.https://www.saturnpresscards.com/In this episode, I chat with Pascale Beale, who shares her culinary journey from a French-English upbringing to becoming a California cookbook author and cooking instructor. Her philosophy on food has evolved significantly over the decades, shifting from traditional French cuisine to a Mediterranean-style approach that emphasizes seasonal vegetables and fish.The transformation in Pascale's cooking philosophy mirrors broader cultural shifts. Where once her cooking classes featured red meat prominently, today she finds students gravitating toward vegetable-centric, lighter fare. This evolution reflects both the natural influence of California's climate and changing attitudes toward health and sustainability. Her deep commitment to seasonal eating, instilled by her grandmother in the French Alps, remains the foundation of everything she creates.What makes Pascale's story particularly fascinating is her unconventional path. After fifteen years in property development and financial management, she returned to her first love – cooking – establishing Pascale's Kitchen cooking school in Santa Barbara. Her business background provided unexpected preparation for entrepreneurship, though she notes the challenges of wearing "all the hats" in a small business. The pandemic pushed her creativity further, developing food photography skills that allowed her to shoot her entire "Flavour" cookbook using just her smartphone.Now embarking on a new multimedia cookbook project that combines text, audio, and music, Pascale continues to reinvent how we experience food through media.Subscribe to hear more conversations with culinary innovators and storytellers who, like Pascale, remind us that food is far more than ingredients – it's about connection, tradition, and the joy of sharing.Pascale's KitchenFlavour, Pascale BealeEdible, Santa BarbaraSaturn Press CardsSupport the showThe Bookshop PodcastMandy Jackson-BeverlySocial Media Links

Snack news dropped just before recording, Robb's been buying more notebooks, and they both discuss video game news. Sprite Drops Refreshing Take on Tea With New LTO – Sprite + Tea Arizona Iced Tea still costs less than $1 a can, in a move straight out of Costco's playbook—founder explains why | Fortune WWDC25 - Apple Developer Five Months of Journalling • Robb Knight Blackwing Illegal Pad (2-Pk) - A New Take on the Legal Pad | Blackwing Field Notes | National Crop 6-Pack Box Set Field Notes | The Chicago Look NPC Videogame News — Bluesky Send us feedback

Good evening Europe! Hazel und Thomas spielen ihre erste Podcast-Live-Show in Frankfurt, im Kult-Kino „Harmonie“ - unterstützt werden sie unter anderem vom Live-Painter Artur Fast. 00:00:00 Arthouse Kino Harmonie Sachsenhausen 00:08:34 Party in Frankfurt und beiger Bademantel 00:17:00 Deutsche & Schweizer Filme 00:22:10 Hazel stellt Erfindungen vor 00:45:02 Passender BH, Hoden & Vorbilder 00:54:18 ABBA 01:00:54 Arthur Fast, Tinder und Thomas-Lookalikes 01:14:17 Zuhörerfrage: Projekte nach dem ESC 01:21:55 Zuhörerfrage: Kabarett, politische Comedy & Comedy 01:33:45 Zuhörerfrage: Schlafenszeiten von Kindern Zeitstempel können variieren. IG Artur Fast https://www.instagram.com/arturfastart/ Harmonie Kino Frankfurt https://www.arthouse-kinos.de Nächste Live-Podcast-Show in Frankfurt 07.07. https://www.kinoheld.de/kino-frankfurt-am-main/harmonie-theater-frankfurt?mode=widget&target=self&showId=19344&_ga=2.96988127.1708423332.1743750921-1023400091.1743750921#panel-seats Norwich https://de.wikipedia.org/wiki/Norwich Norwich ist ca. 3 Stunden Autofahrt von London entfernt Norwich Terrier https://de.wikipedia.org/wiki/Norwich_Terrier Goldies Smashburger https://www.goldies-smashburger.de Mehr zum Thema „aktiv und passiv“ bei homosexuellen Paaren https://www.einzelundpaartherapie.de/2023/aktiv-oder-passiv-rollenkonflikte-beim-schwulen-sex Lola rennt https://de.wikipedia.org/wiki/Lola_rennt Dora und die sexuellen Neurosen unserer Eltern https://de.wikipedia.org/wiki/Dora_oder_die_sexuellen_Neurosen_unserer_Eltern Lars Eidinger geht seit 3 Jahren 3 bis 4x pro Woche Psychoanalyse https://www.spiegel.de/psychologie/lars-eidinger-ueber-narzissmus-ich-bin-in-meiner-kindheit-zu-wenig-gesehen-worden-a-6c8a2999-53d5-452b-8d8b-44717ae9e462 Laufschuh-Ranking https://www.instagram.com/reel/DJGG1fxSEck/?igsh=MXFrZ25yajR4M280bQ%3D%3D Michael Bay verfilmt Skibidi Toilet https://variety.com/2024/film/news/skibidi-toilet-michael-bay-movie-adam-goodman-1236077245/ Italian Brainrot https://kurier.at/trend-hub/italian-brainrot-liste-bedeutung/403034319 Um die Welt (La La La) https://en-m-wikipedia-org.translate.goog/wiki/Around_the_World_(La_La_La_La_La)?_x_tr_sl=en&_x_tr_tl=de&_x_tr_hl=de&_x_tr_pto=rq#:~:text=%22Around%20the%20World%20(La%20La,melody%20with%20additional%20English%20lyrics. ABBA haben das Schlagzeug wohl bei vielen Songs 2x aufgenommen, deshalb klingt es so „fett“ Café Kunterbunt Fulda https://www.instagram.com/kunterbunt_fulda/ The Pizza Underground https://en.wikipedia.org/wiki/The_Pizza_Underground Carsten Maschmeyer im Garten https://www.instagram.com/reel/DKEOf17MDgz/?utm_source=ig_web_copy_link Brock Lesnar https://de.wikipedia.org/wiki/Brock_Lesnar Female interactions „Lord of the rings“ https://youtu.be/wW4fLBD5MPs?si=ndEUs8zEXID6O6Mt Christian Wolfs Tochter heißt „Hazel“ https://intouch.wunderweib.de/christian-wolf-und-romina-verraten-babynamen-131395.html Guillermo del Toro's Pinocchios Making Of https://youtu.be/oUoS-CBi4iA?si=q-JdFfdhbjQ02iH7 Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/hoererlebnis Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

Join us for a virtual walk through the olfactory world of Caro Verbeek, who shows us how our sense of smell deeply affects our sensory experiences of Art, History, Music, Memory and Emotion. This fascinating discussion gets dangerously philosophical as it explores our very human experience of the world around us.Caro Verbeek is an embedded researcher of olfactory heritage at Vrije Universiteit Amsterdam, the Rijksmuseum and International Flavours & Fragrances. Trained as an art historian, she specialises in sensory art and education in museums, art academies and universities. She has 10+ years of experience curating exhibitions and conserving collections (prints, drawings and scents). Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Mark Millward, Publishing: Ján Peťka

It's grilling season, and Chef on Fire has one thing on his mind: cooking on live fire — and he says you should try it too. Chef Michael Smith, in his new book Wood, Fire and Smoke: Recipes and Techniques for Wood-Fired Cooking, explores how cooking on live fire can bring more than just flavour into your life; lighting a fire for zen and a good time.

This week we discover the existence of Lady Battlecop, Shouma learns the secret ingredients to snacks, the suicidal cowboy saves himself from suicide with the power of an ocarina, and The Dogengers stageplay themselves off the stage after getting cancelled.  Casters Present:  Blue Gray Orange North Red  Show Notes: https://www.patreon.com/posts/129165208 Required Viewing: Kamen Rider Gavv 34,  No.1 Sentai Gozyuger 12,  Dogengers Nice Buddy 1  Watch on YouTube: https://www.youtube.com/watch?v=4vZDD2itnDc   Hungry? Get CA$15 off your first 3 UberEats orders of CA$20 or more! https://ubereats.com/feed?promoCode=eats-christopherm5931ue Get $5 off your first order with SkipTheDishes! https://www.skipthedishes.com/r/6YaJc65HKg

Scientists have developed a device, called “e-Taste”, capable of recreating complex flavours of food and drink from five basic building blocks, and plan to use it to enhance virtual reality and augmented reality systems, boosting immersive experiences. Anthony and Jeff debate whether adding taste to VR will made the world a better place.Today's story: https://www.theguardian.com/science/2025/feb/28/scientists-create-e-taste-device-that-could-add-flavour-to-virtual-reality-experiencesSupport the show and get bonus episodes, videos, Discord community access and more! http://patreon.com/wehaveconcernsJeff on Blue Sky: https://bsky.app/profile/jeffcannata.bsky.socialAnthony on Blue Sky: https://bsky.app/profile/acarboni.bsky.socialIf you've seen a story you think belongs on the show, share it on the Discord, send it to wehaveconcernsshow@gmail.com or leave it on the subreddit: http://reddit.com/r/wehaveconcerns

Today's Episode:In this episode of MaoMi Chinese, we dive into two fun and quirky expressions that are taking Chinese social media by storm. Tune in to learn what they mean and how to use them in everyday conversation!Membership Preview:Ever met someone who's always giving unsolicited advice?

Granne Lawlor is the founder of food and whiskey tour company Flavour Trails. She shares the best things to eat and drink in Dublin including boxty, a controversial dish called coddle, as well how to pair food with whiskey. Plus, why the Irish traditionally didn't eat a lot of fish even though it's an island nation and why the Brazilian community has enriched the culture of Dublin. And, how you earn it in an Irish pub with tons of great recommendations! [Ep 334] Show Notes: Foodie Travel Guides from Destination Eat Drink Brent's Substack Flavour Trails tours Gallagher's Boxty House John Kavanagh The Gravediggers O'Donoghue's Chapter One Powers Court Bean and Goose The Cobblestone Pub The Stag's Head Darkey Kelly's Candlelit Tales Grogan's The Palace Bar Dame Tavern

What is the most awkward one night stand we have ever had? If we could go back to university and study a whole new subject, what would it be? With summer around the corner, what is our favourite ice cream flavour? What recent online purchase do we regret the most? 

Cardy, Matt, and Dale are here for a spoiler-free chat about the upcoming The Last of Us season two, preview Doom The Dark Ages, and let you know why Blue Prince is the most exciting game of the year so far. Remember to send us your thoughts about all the new games, TV shows, films you're enjoying or looking forward to: ign_ukfeedback@ign.com. IGN UK Podcast is a part of the Geek Media Podcast Network, an IGN Entertainment Brand. Visit Geek.com for more information. Learn more about your ad choices. Visit megaphone.fm/adchoices

Is matcha the ultimate coffee alternative, or just another wellness fad? In this episode, Andrew Kojima - aka Chef Koj - an expert in Japanese cuisine, and Professor Tim Spector, a world-leading scientist in nutrition and gut health, explore whether matcha is truly a healthier choice than coffee.  Chef Koj explains the rich history behind matcha, its role in Japanese culture, and why it has become a global wellness trend. Tim breaks down the latest science on matcha's impact on metabolism, brain function, and gut health, comparing its effects to those of coffee. For listeners curious about incorporating matcha into their daily routine, this episode includes a practical guide on how to prepare matcha properly. Koj demonstrates the traditional method of whisking matcha and shares tips on avoiding common mistakes. For those new to matcha, he also explains how to make a simple and delicious matcha latte for beginners.  The episode concludes with a tasting of Koj's matcha custard dessert, showing how matcha's umami-rich flavor can be used in unexpected ways. Could matcha actually help curb sugar cravings and build a taste for more complex flavors?