Podcasts about flavour

What's the next Dubai chocolate? And more importantly, how do you know whether to back it before it's mainstream, or whether it will ever get there at all?The speed at which flavour trends now travel has fundamentally changed the job of everyone in NPD. What used to take decades can now arrive, peak and fade within a single season. Social media accelerates trends and creates consumer expectations about flavour before a product even hits the shelf.In this episode of the Food Matters Live podcast, recorded at our London Olympia event, five flavour and innovation specialists debate what all of this means in practice. They unpack why flavour is still king, and why the days of designing something that appeals to everybody are effectively over. And they wrestle with the most loaded question in innovation: is the era of the perennial core flavour over, or will the industry always find new ones?If this has whet your appetite for next year's Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com

If your herb bed could only earn space for ten plants, which ones would actually make your dinners better week after week? We take a listener request from Ivy in Connemara and build a clear, usable shortlist of essential herbs for an Irish garden, balancing everyday cooking with what genuinely grows well in our climate.We start with the hardy, low-effort staples that keep giving: rosemary, sage and thyme. We talk about why free-draining soil matters so much for Mediterranean herbs in Ireland, how many plants you really need for a household, and the little details that turn a struggling herb into a reliable year-round picker. From roast potatoes to stuffing and simple midweek meals, these are the herbs that justify their place.From there we move into the heavy lifters and the seasonal favourites: chives for near-daily use, parsley as a biennial you can easily preserve by freezing into ice-cube trays, and Italian cooking essentials like oregano, basil and bay laurel. We also get honest about the love-it-or-hate-it herbs, including coriander and dill, plus the practical reality that coriander needs repeat sowing if you want a steady supply. To round things out, we mention a few brilliant medicinal herbs for teas and wellbeing, and share details of our upcoming herbal workshop with Laura Darcy on 5 September.If you enjoy practical growing advice and want more flavour from your garden with less effort, subscribe, share the episode with a gardening friend, and leave us a review.Support the showIf there is any topic you would like covered in future episodes, please let me know. Email:  info@mastermygarden.com   Check out Master My Garden on the following channels   Facebook: https://www.facebook.com/mastermygarden/  Instagram @Mastermygarden https://www.instagram.com/mastermygarden/   Until next week  Happy gardening  John  

On the head, son! Is the World Cup a golden ticket for our struggling local hospitality? Can a summer Rosé make you feel fine? Dovecote Cellar tells all. Meanwhile Vandana Banerjee of Khoki United discusses fruit waste on Cambridge farms & what can be made from them, and Food writer Jenny Jefferies talks about her new Community Cookbook. Presented by Matt Bentman, Sue Bailey and Alan Alder.

La banda Tangerine Flavour ha visitado Madrid Directo para presentar Time is running, su nuevo single. El grupo continúa apostando por un sonido influenciado por el country y el rock americano, un estilo que ha marcado su trayectoria desde sus inicios. Durante la entrevista, Fernando recordó la experiencia de llevar su música a Estados Unidos y confesó que al principio tenían ciertas dudas sobre cómo sería recibida: "El esfuerzo ha valido la pena, porque allí asumían que podíamos hacer ese tipo de música. Teníamos miedo de que fuera como si un japonés canta flamenco, y fuimos allí a hacer country americano... y les gustó".

Welcome The Latest On The Beer Secret Sound Ultimate Origin Experience Wazza Wednesday On This Day Sargies Angels Brewed By The M's Day 3 See omnystudio.com/listener for privacy information.

In this episode, we enter the Flavour and Colour Lab at Food Matters Live London 2026.Five conversations with the companies shaping what food tastes, looks and feels like. From raw material shortages and botanical extracts, to a Dragon's Den success story built on TikTok trends and a bath bomb-shaped meal base that's found its way into Ocado.We find out how the raw material pressures reshaping the flavour industry right now are leading to new product developments.We get the full story behind the bath bomb-shaped meal base that started on TikTok, appeared on Dragon's Den, and just launched in a major supermarket. And how a baking powder that's been around for 175 years, is re-inventing itself.If this has whet your appetite for next year's Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.comWe would like to clarify that, due to an internal communication error regarding session timings, Tina Faghihi-Hallam from Flavour Bombs was unable to join the live panel discussion at Food Matters Live as scheduled. Tina was present at the event and ready to participate, and her absence from the stage was not due to any fault on her part. 

News about Kerb Kollective. How the 'meat on the menu' experiment is going at Fin Boys, and a new initiative. Surviving the heat: how market traders are coping. Along with local food and drink news, social media updates, free food in Cambridge and job vacancies too.

This is a free preview of a paid episode. To hear more, visit sempremilan.substack.comJoin Oli and Ben as they talk through some of Amorim's favourites, potential reunions at AC Milan, other targets and the possible influence of a well-known agent.

The Government's plan to ban the sale of nicotine pouches to under-18s. Also limiting the flavours in nicotine inhaling products to tobacco is set to be debated in the Dáil today. How necessary is this move? With Anton to discuss is Professor John Crowne Consultant Oncologist at St Vincent's Hospital Group.

What makes us come back to the same food or drink time and time again? According to consumer psychologist Chris Lukehurst, it isn't taste—it's emotion. In this fascinating episode of Food Rebels, AJ Sharp sits down with Chris, founder of The Marketing Clinic and author of The Shape of Taste, to explore the hidden psychological forces behind our food choices. Drawing on more than two decades of experience working with global brands including Nestlé, PepsiCo and Mars, Chris explains why our earliest food memories shape our preferences for life and how brands can map the emotional journey of eating. From childhood nostalgia and party foods to protein snacks, wine, coffee and even pain relief gels, Chris reveals how emotions influence purchasing decisions far more than we realise. The conversation explores how food manufacturers can create products that genuinely resonate with consumers, why "taste is king" may be outdated thinking, and how the industry is increasingly using psychology to develop healthier, cleaner-label products.

The Government's plan to ban the sale of nicotine pouches to under-18s. Also limiting the flavours in nicotine inhaling products to tobacco is set to be debated in the Dáil today. How necessary is this move? With Anton to discuss is Professor John Crowne Consultant Oncologist at St Vincent's Hospital Group.

What if one of the biggest barriers to eating healthier isn't knowing what to eat but knowing how to prepare it? In this episode, I'm joined by Catherine Connally, a clinical nutritionist, culinary medicine educator, and creator of Flavour with Benefits®. Catherine shares her plant-based journey and the experiences that led her to this lifestyle. We discuss why culinary medicine is becoming an increasingly important part of healthcare, and how learning even basic kitchen skills can help people incorporate more plant foods into their daily lives. Whether you're new to plant-based eating or looking for fresh inspiration in the kitchen, this episode is packed with practical insights and encouragement. In this episode, we discuss: • Catherine's plant-based journey • What culinary medicine is and why it matters • The importance of cooking skills for long-term health • Common barriers to eating more plant-based foods • Practical ways to incorporate more plants into your diet • Adapting traditional recipes to be plant-based • Why flavour matters when helping people change their eating habits • Teaching plant-based cooking through culinary medicine programs • Creating sustainable, enjoyable dietary changes About Catherine Connally: Catherine Connally holds a Master of Science in Applied Clinical Nutrition, is DipACLM (Board Certified by the American College of Lifestyle Medicine) and Blue Zones certified. She is licensed as a dietitian/nutritionist in Connecticut and specializes in identifying root causes of health issues, including nutrient deficiencies, drug–nutrient interactions to guide personalized, evidence-based interventions. She has been an avid vegan since 2019 after receiving a certificate in Plant-Based Nutrition from eCornell. Ms. Connally is the creator of Flavour with Benefits®, a gourmet nutrition approach to better health focused on plant-based health-optimized recipes. Her work includes over 110 recipes published in two Amazon bestselling, multi-award-winning books: Flavour with Benefits: France (2021) and Flavour with Benefits: Sicily & Calabria (2023). She also delivers education on culinary nutrition via clinics, events such as the 2023 T. Colin Campbell Retreat (Rochester, NY) and delivering plant based cooking instruction in partnership with Aroga Lifestyle Medicine Clinics, Ontario & British Columbia, Canada. Connect with Catherine on her website: flavourwithbenefits.com and Instagram @flavourwithbenefits. Enjoy the episode! ____________________________________________________________________ Work With Me: If you're ready to go plant-based or already are and want to feel more confident about your nutrition, I offer private consultations with personalized, evidence-based guidance. No overwhelm, just clarity. Book your free 15-minute discovery call at synergynutrition.ca ___________________________________________________________________ Vegan Boss Resources:

We surprised Kate Ritchie with the new unlikely Chupa Chup flavour live on the air and we did not expect the outcome! See omnystudio.com/listener for privacy information.

Local businesses change hands as we pay a visit to a new butcher taking over Cousin's site on Grantchester Street, and The Derby Stores in Newnham is coming under new ownership. Meanwhile a new Italian pasta and pizzeria is about to open on Victoria Avenue, and a new community garden launches in Arbury. Presented by Matt Bentman and Alan Alder.

For the first time in four decades, Yakult Singapore will be removing its orange flavour from its Yakult culture drink lineup here. And coming soon to replace it, will be the peach flavour. On What's Trending, Hongbin Jeong, Nadiah Koh and Nazirul Asrar dive into the story and how the netizens have reacted. Throughout the discussion, they shared what their favourite flavours are, and even how it might be different now that a new flavour is being introduced.See omnystudio.com/listener for privacy information.

What's the difference between taste and flavour?Such a great question from a listener. Sandra and Rob discuss how taste and flavour have distinct properties when it comes to the sensory experience of enjoying a meal, with all of it's complexities, including taste, texture, temperature, smell and how it looks. Flavour experience can encompass a multi-sensory sensation to help create the overall experience of eating a meal.Episodes mentioned include:Ep. 25. How to Curb Cravings when You're Addicted to Sweetshttps://youtu.be/_gNAD5JuyzQ?si=DPpYIV1YdskjUQGWEp. 75. Sugar, Honey and All Things Sweethttps://youtu.be/0mIZqSD8iEo?si=nExdBtnp-k6lUYauEp. 229. Bitter Foods Health Benefitshttps://youtu.be/upghd_ymBxg?si=_ZjKt76FcVpmboY7Ep. 131. Spice Up Your Taste Buds with Moroccan Chef Bouchra Savardhttps://youtu.be/yNMvwXB0jbs?si=t3fyAOlEjCbdPT_dEp. 102. Rock Star Chef to the Celebrities with John Desbienshttps://youtu.be/XfMmuLh3w6M?si=_6GFQ80xee0JRjHsEp. 81. Kitchen - Behind the Scenes in A Pub with Chef Brent Blakehttps://youtu.be/-d_4GU4DY7Q?si=ay_5XFGE8w8zMXNiNutrition Nuggets 70. Best Herbs for the Kitchenhttps://youtu.be/BF7vleVzSeA?si=EBBY-VfaDCrTXRM0Nutrition Nuggets 104. Healthy Sauces to Spice up Your Foodhttps://youtu.be/Rm11KwdpQ5E?si=RGJW1jsIKR5AZf9GEnjoying 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

00.00: Intro 02.30: Bali is cracking down on Influencers 07.10: Top 6 - Ways to not look gay as a politician 11.40: A moment for Paris Hilton 13.30: SLP - Are tattoos still cool? 17.00: What the pop girlies got up to 21.30: Who farted on the plane 27.00: Flavour break 33.00: What was your unique wedding venue 45.20: Is Hayley's show for women only? 50.20: The girlies went to the ice hockey 57.50: Fact of the day 1.03.00: What should you know about dating a certain occupation? 1.15.30: What is on your sexy playlist 1.25.05: Uber list of left behind things 1.30.00: New prank to do on people with Alexa's See omnystudio.com/listener for privacy information.

In this edition, we're checking out the delights of a Brazilian Barbecue and the kinds of foods you can expect from one down at The Green Man in Grantchester, we catch up with the new owner of the Blue Ball pub, also in Grantchester. And if you go down to the woods today, you won't have to believe your eyes, just your ears as our regular food foraging chef takes on a whole new role. Presented by Matt Bentman and Dr Sue Bailey.  

SpaceTime Series 29 Episode 64 *A new explanation for how stars explode  A new study suggests that neutrino which are some the least massive objects in the universe may trigger some of the biggest explosions in the cosmos – supernovae the explosive death of massive stars which are so bright they can outshine entire galaxies. *Neptune's mysterious moon Nereid A new study suggests the planet Neptune's distant moon Nereid may be the last of the ice giant's original satellites which somehow managed to survive a cosmic collision.. *A safe return to Earth for a hypersonic test vehicle Varda Space Industries' W-6 capsule has safely returned to Earth, parachuting down into the Australian outback. *The Science Report New study claims your eyes could indicate of how strong your bones are. Scientists confirm insects feel pain. Researchers show most Australian Wild Dogs have mostly dingo ancestry. Skeptics guide to bigfoot visits the Marines at Quantico.     Our Guests This Week: Dr Finn Stokes from Adelaide University Dr. Kirsty Duffy from Fermilab Dr. Jessica Turner from the University of Durham.     And our regular guests: Alex Zaharov-Reutt from techadvice.life Tim Mendham from Australian Skeptics  

Send us Fan MailThis week on Hash Church, we dive into the art of the perfect pre-roll.The conversation explores what actually makes a pre-roll smoke properly from start to finish, including solventless infusion and hash holes, airflow, draw resistance, combustion, filtration, resin preservation, burn consistency, storage, and flavour expression.We get into:• Solventless infused pre-rolls• Kief coating, hash holes, hash crumbles, and rosin snakes• Tips for infused pre-roll manufacturing• Storage and moisture control• Airflow and draw resistance• Combustion and smoke quality• Flavour preservation and terpene expression• Common mistakes in pre-roll production• The future of premium smoking experiences This episode is sponsored by PureFlowe™, a patented hollow vortex filtration system designed specifically for cannabis pre-rolls. PureFlowe™ was developed to rethink the traditional filter by improving airflow, supporting a smoother draw, and helping preserve the flavour and character of the flower or infusion. As the pre-roll category continues to grow into one of the biggest segments in cannabis, we look at how better design, better materials, and better smoking mechanics can help brands create a more premium consumer experience.Filtration, combustion science, and pre-roll engineering are becoming a bigger part of the conversation, and this episode goes right into the centre of it.If you're into hash, solventless, rosin, infused joints, pre-roll manufacturing, or the craft of the smoking experience, this is a fun one! Learn more about PureFlowe™:www.stellarjs.comInstagram:@stellarjscoAt Hash Church, we talk a lot about ritual, respect for the plant, and elevating the experience. That's exactly why we're proud to be supported by Puffco.Puffco continues to set the standard for modern consumption with tools built for people who truly care about flavor, temperature, and intentional use.From the Puffco Peak Pro with the 3D XL Bowl — delivering consistent heat, bigger hits, and unmatched terp expression —to the Proxy, redefining modular, ritual-based consumption,and the Pivot, bringing true Puffco performance into a compact, everyday format…These aren't gadgets.They're purpose-built tools for hash and solventless.We're genuinely grateful for Puffco's continued support of Hash Church, our guests, and our community. Their belief in education, culture, and quality helps us keep these conversations alive.

Ever noticed how some foods are basically lying to us? Why does “grape flavour” taste NOTHING like actual grapes? Banana sweets don’t taste like bananas. Strawberry milk tastes like pink sugar. And don’t even get us started on “cheese flavour” chips… WHAT cheese is that exactly?! What food or flavour tastes absolutely nothing like the real thing? Hang out with Anele and The Club on 947 every weekday morning. Popular radio hosts Anele Mdoda, Frankie du Toit, Thembekile Mrototo, and Cindy Poluta take fun to the next level with the biggest guests, hottest conversations, feel-good vibes, and the best music to get you going! Kick-start your day with the most enjoyable way to wake up in Joburg. Connect with Anele and The Club on 947 via WhatsApp at 084 000 0947 or call the studio on 011 88 38 947Thank you for listening to the Anele and the Club podcast..Listen live on Primedia+ weekdays from 06:00 to 09:00 to Anele and the Club broadcast on 947 https://buff.ly/y34dh8Y For more from the show go to https://buff.ly/gyWKIkl or find all the catch-up podcasts here https://buff.ly/K59GRzu Subscribe to the 947s Weekly Newsletter https://buff.ly/hf9IuR9 Follow us on social media:947 on Facebook: https://www.facebook.com/947Joburg/ 947 on TikTok: https://www.tiktok.com/@947joburg947 on Instagram: https://www.instagram.com/947joburg947 on X: www.x.com/947 947 on YouTube: https://www.youtube.com/@947JoburgSee omnystudio.com/listener for privacy information.

We are kicking off the fifth season of the Flavour Talks podcast with Craig Duckham, winner of last year's Bill Little John Award. Following several years in university research at Nottingham, Lancaster and Reading, investigating plant biochemistry, biogenic volatile emissions and flavour chemistry, Craig pursued a career in small molecule analysis and technical management. This led to a roles in contract R&D and technology transfer management in the microencapsulation industry. He has operated across diverse sectors including six years developing yeast as a carrier of flavourings and other functional ingredients and three years developing sensory tools for water, beverage, and food quality control. In 2012 Craig founded CD R&D Consultancy Services to provide independent technical support to both developing and mature businesses.Craig gained his doctorate in Plant Physiology from The University of Nottingham in 1992 and he is a BSF Fellow, a Fellow of the Institute of Food Science and Technology and a Fellow of the Royal Society of Biology. Craig applies his multidisciplinary background to support further understanding of taste and flavour and to encourage the next generation of flavour scientists to pursue careers in the food and beverage sector.Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Yusuf Toprak, Publishing: Ján Peťka

Kenneth Chapman on creating a fantasy world that reflected  himself. with his children's book  Lonasei and the Mystery of Origin Grove. .

Fun Fact, 2. Overnight News... 3. The Worst MasterChef Elimination Ever 4. Pulling a Truck with your Todger 5. Which Spiderman has the Best Bum? 6. CIA vs Castro: The Quiz The ONLY way to wake up in Adelaide is with your best brekkie mates Tom & Callum on Fresh 92.7 Keep up to date on our socials. Instagram - @fresh927 Facebook - Fresh 92.7See omnystudio.com/listener for privacy information.

Guests:Professor Nadja Reissland of Science Foundation IrelandDr Ruth Freeman of Research IrelandDr Fergus McAuliffe of Trinity College Dublin

Stunning food at the Burleigh Arms, the new chef describes the ideas behind some of the dishes. A big award for The Rupert Brook. Paulina's Chilean Bakery nominated for Velvet Magazine award. The wine club at Dovecote Cellar. Plus a huge amount of local food and drink news, social media updates and our jobs roundup.

Food writer with The Financial Times, Tim Hayward, tells Brendan why sad lettuce needs an epic dressing. He talks Brendan through how to make an authentic American ranch dressing and offers a defence of the retro favourite, thousand island dressing.

Super Group runs gaming and betting operations on every continent, but where they really dominate is in Africa, where they have worked very hard to understand — and cater to — regional differences in consumer preference.Our guest today is Kirsty Ross, Chief Operating Officer of Super Group, which trades under the symbol SGHC. As COO, Kirsty is responsible for global operations, organizational effectiveness, and scalable growth.Kirsty joins us today to discuss Super Group's ongoing expansion in Africa, their strategy for utilizing AI, and how the upcoming World Cup will drive further brand engagement. Highlights:What is Super Group? (2:07)Kirsty's evolving role (2:53)The African Market (4:44)Super Group's main brands (6:41)Using tech to service local markets (8:20)Plans to expand in Africa (9:35)The World Cup (11:31)Capitalizing on Brand Partnerships (13:41)Approach to Capital Allocation (15:32)Turning Strategy into Action (16:25)AI Deployment Strategy (18:21)Building Company Culture (20:25)5-year Outlook for Super Group (21:52) Links:Kirsty Ross LinkedInSuper Group LinkedInSuper Group WebsiteICR LinkedInICR TwitterICR Website Feedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, joe@lowerstreet.co

*If you want to listen to the whole conversation with Jenny Linford, with the extra bits, please go to my Patreon page and subscribe from $3 dollars a month: https://www.patreon.com/thedeliciouslegacy?l=en-GB *Hello! Brand new episode is out for your delightful ears!It is obvious given that I often explore historical food themes, that I usually talk about food in time. But what about time IN food?In the 60s the average US house-wife would spend 112 minutes per day in the kitchen. In 2008 this figure was down to 66 minutes per day. A survey in 2022 in the UK found that “the most time consuming chore is cooking. The average Brit spends 253 minutes per week in the kitchen cooking meals. That's the equivalent of 219 hours per year” and also went on “On top of this, we spend an average of 98 minutes a week washing up, which equates to 85 hours a year and 170 days in our lifetime. That's a lot of time spent in the kitchen.” Feelings of time scarcity are increasingly widespread in industrialised societies. People are fulfilling a multitude of roles, possess an array of material goods, and want to get the most out of their leisure time, all of which influence feelings of not having enough time to get everything done. Time scarcity, or lack of time, is one of the major drivers of ultra-processed food consumption. This time crunch forces people to rely on ultra-processed foods that are ready to heat or ready to eat to buy back time. Overall, this time scarcity is an issue faced by the primary food shoppers, preparers and givers, who are disproportionately women across the globe.My guest today Jenny Linford is a food writer, author and passionate advocate of many many artisanal food producers, cooks, farmers and so on. People who put all their time to create some amazing food for us, to feed us and keep us alive but also for something more important I think. Because food, eating together and eating well is part of what we are. So today, we are discussing these themes from Jenny's past book, "The Missing Ingredient -The Curious Role of Time in Food and Flavour" which is of course -as the title suggests!- about the role of time in food. And time is crucial, not just in the home kitchen…but throughout the whole process of growing, maturing, fermenting, distributing the food. She explores through a series of essays the interconnected and important nature of this underappreciated ingredient from seconds to years. Together we will try and bring a much needed appreciation of the patience that is required and perhaps have a pause and bring time to cooking and eating. We had a fascinating discussion which I hope you'll enjoy!You can buy Jenny's book here: https://uk.bookshop.org/a/17049/9780141982816"Everything that we eat is part of a cultural legacy that we've inherited" - Sandor Katz, Fermentation revivalistLove,ThomProducers, cooks and artisans mentioned on this episode:England Preserves: https://englandpreserves.co.uk/pages/about-usThe Wasabi Company: https://www.thewasabicompany.co.uk/Claire Clark: https://claire-clark.com/about/Mrs. Kirkham's Lancashire Cheese: https://www.mrskirkhamscheese.co.uk/CJ Jackson: https://www.kentseafood.com/https://www.waterstones.com/book/great-british-seafood-revival/cj-jackson/steve-lee/9781913159856Friis Holm: https://friisholmchokolade.dk/?srsltid=AfmBOoqomjPiETgdr3pM0wV93pZnJQb5y_byfo-IG04kMinDxfD9RToOBest woodfire socca: https://www.chezpipo.fr/enMusic by Pavlos KapralosSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Send us Fan MailWe are joined by a guest who is just as comfortable with a pipette as he is with a piping bag. Dr. Josh Smalley is a postdoctoral research associate at the University of Leicester, specializing in the synthesis of peptidomimetic materials. But to millions of viewers worldwide, he is better known as the meticulous finalist from the 2023 series of The Great British Baking Show.Josh has pioneered a unique niche in science communication, recently launching the 'Science Kitchen'—a project that uses the art of baking to demystify complex chemistry for the public. Today, we're diving into the 'chemistry of the tent,' how he manages the transition from the lab to the lime-light, and his mission to inspire the next generation of scientists through the universal language of food.Some of  Josh's favorite books: The Science of Baking by Matt AlardThe Science of Cooking by Peter BarhamSteeped: The Chemistry of tea by Michelle Francl 'Science of' series by Dorling Kindersley - Science of Spice by Dr. Stuart FarrimondScience of Flavour by Dr. Stuart FarrimondScience of Fermentation by DK and Robin SherriffGot a questions for us?  Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

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/ @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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Your tongue might be the most underused tool we have for understanding food quality — and for moving consumer buying power toward regenerative farming. Sherry Hess, culinary professional, nutritionist, and founder of The Flavor Remedy, makes the case that taste is not a nice-to-have. It is a powerful biological signal, and the food processing industry has understood this far longer than we have.We go deep on the five tastes — salty, sweet, sour, bitter, and umami — and on why ultra-processed food has been so effective at training us toward intense sweetness while stripping out complexity. Sherry argues that bitterness isn't a flaw to engineer out; it's the missing piece tied to polyphenols, antioxidants, detoxification, glucose metabolism, and satiety. The good news: chefs already know how to balance bitter with umami, fat, protein, and spice. We don't all need to go to culinary school — we just need to borrow a few of their moves.We also take apart the "chocolate steak syndrome": the fitness industry has built an entire pipeline of protein products with steak-level nutrition engineered to taste like chocolate and in doing so, trained a generation to completely ignore what flavour is actually telling them. For investors and brand builders, Sherry has a practical provocation: if a product claiming to be regenerative needs five or six flavourings on the label, it's almost certainly masking the low quality of what's underneathMore topics covered: the five tastes framework and what each signals biologically; why bitter links to immune function, glucose metabolism, and detoxification; how non-nutritive sweeteners disrupt the microbiome.Thoughts? Ideas? Questions? Send us a message!LARIS 2026Latin American Regenerative Investment Summit (Cumbre de Inversiones Regenerativas de América Latina). Be part of the movement that is regenerating the way we learn, invest, and live.Bogotá, ColombiaMay 12 - 14https://regenerativo.org/en/laris/ Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

Pippa Hudson speaks to Frits van Ryneveld, co-owner of the business previously known as the Swartland Kitchen, which was recently rebranded under the umbrella of Evita se Perron in Darling. They’ve been making rusks of many varieties alongside their popular cookies, for 5 years now. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Pacific St BluesSkiffle, The Banjo, & Libba CottenPart 1 of 2 1. fIREHOSE / In Memory of Elizabeth Cotton2. Grateful Dead / Oh Babe, It Ain't No Lie3. Elizabeth Cotten & Brenda Evans / Shake Sugaree4. The Undisputed Truth / Smiling Faces5. Van Morrison / Freight Train (Sue Foley, Rory Block, Gary Clark Jr., Tommy Castro)6. The Beatles / Maggie Mae7. The Vipers / Don't You Rock Me Daddy-O 8. Chris Barber & Eric Clapton / Weeping Willow9. Harry McClintock / Big Rock Candy Mountain 10. Ramblin' Jack Elliot / Roll in My Sweet Baby's Arms 11. Ewan MacColl & Peggy Seeger / The First Time Ever I Saw Your Face (Roberta Flack, The Fugees) 12. Kirsty MacColl / Days (The Kinks) 13. Mark Knopfler / Donegan's Gone 14. Traveling Wilbury's / Nobody's Child (Tom Petty, George Harrison) 15. Lonnie Donegan / Does Your Chewing Gum Lose It's Flavour on the Bed Post Overnight? 16. Leadbelly Rock Island Line 17. John Fogerty / Midnight Special 18. Keith Richards / Goodnight Irene

Naija Throwback Party Mix Feat. Flavour, Wizkid, Bracket, Tekno, Davido & More by DJ Dee Money

In this final Women Changing the World episode, AJ Sharp sits down with chef and restaurateur Ayesha Kalaji to talk about building a career on her own terms, from studying Middle Eastern politics to earning four consecutive Michelin Bib Gourmands at Queen of Cups in Glastonbury. They get into the realities of being a woman in professional kitchens, the outdated stereotypes that still linger, and why real change in hospitality has to come from within. Ayesha also shares how she went from working in other people's kitchens to opening her own restaurant, staying fiercely true to herself, and turning joy, warmth and bold flavour into her signature style. It's a brilliant conversation about resilience, identity, leadership and what happens when you stop trying to fit the mould and build your own table instead. This series is sponsored by Fox and Bloom, a female-founded, women-led UK skincare brand creating 100% natural, waterless and plastic-free products designed to support healthy skin and the planet. Listeners can also enjoy 15% off Fox and Bloom skincare throughout March using the code REBELS15.

Pacific St BluesSkiffle, The Banjo, & Libba CottenPart 1 of 2 1. fIREHOSE / In Memory of Elizabeth Cotton2. Grateful Dead / Oh Babe, It Ain't No Lie3. Elizabeth Cotten & Brenda Evans / Shake Sugaree4. The Undisputed Truth / Smiling Faces5. Van Morrison / Freight Train (Sue Foley, Rory Block, Gary Clark Jr., Tommy Castro)6. The Beatles / Maggie Mae7. The Vipers / Don't You Rock Me Daddy-O 8. Chris Barber & Eric Clapton / Weeping Willow9. Harry McClintock / Big Rock Candy Mountain 10. Ramblin' Jack Elliot / Roll in My Sweet Baby's Arms 11. Ewan MacColl & Peggy Seeger / The First Time Ever I Saw Your Face (Roberta Flack, The Fugees) 12. Kirsty MacColl / Days (The Kinks) 13. Mark Knopfler / Donegan's Gone 14. Traveling Wilbury's / Nobody's Child (Tom Petty, George Harrison) 15. Lonnie Donegan / Does Your Chewing Gum Lose It's Flavour on the Bed Post Overnight? 16. Leadbelly Rock Island Line 17. John Fogerty / Midnight Special 18. Keith Richards / Goodnight Irene

Segment 2

We are staying a little longer on Lorwyn to discuss the approach to its deep, fantastical and often overly-complex lore. Which aspects of this Plane were carried over from the first time we were here and what was left to fade into legend and fable. Nathan breaks down the effectiveness of the newest mechanics and Andy becomes a hypocrite, reversing some long held opinions...Music by Michael Rawcliffe Audio.Bluesky:mtflavouring.bsky.socialTwitter:MTF- @MTFlavouring,Andy- @AndyMannface,Nathan- @TheFoxintheMoon,Youtube:https://www.youtube.com/channel/UCqEmU7KIqU4Bcwn2RfcJ-yQMessage us directly!

durée : 00:05:23 - C'est une chanson - par : Frédéric Pommier - La comédienne est actuellement à l'affiche de "La fin du courage" au Théâtre de l'Atelier, à Paris. Elle présente ce titre sud-africain sur lequel elle aime danser avant d'entrer en scène. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

TSN's Mike Johnson on the NHL starting back up and the Sens, FanDuel, and Ottawa's Akheem Mesidor at the NFL Draft.

Tony Tan's parents pinned their hopes on him when they sent him from home in Malaysia to Melbourne to become a white collar professional in the 1970s. There he found “funny smelling cigarettes”, a lovely man called Terry and a destiny he couldn't escape.Tony was exposed to deep, rich flavour and the precision of cooking from a young age.His mother was a chef in Malaysian colonial kitchens and Tony would often accompany her to work, where he would sometimes receive a single golden, dripping roasted potato, or pinch the meat from a leftover kitchen carcass.He was a precocious child — known as Little Chilli — always wanting to know how certain cooking techniques worked. His parents didn't want him to follow them into the world of food, so they sent him to study at university in Melbourne, with hopes that he would ascend to the world of white collar work on behalf of the family.He had his first introduction to Lygon Street in the 1970s, and university couldn't keep him away from the world of food.Further informationTony Tan's most recent cook book, Tony Tan's Asian Cooking Class is published by Murdoch Books.This episode was produced by Alice Moldovan. Conversations' Executive Producer is Nicola Harrison.This episode covers food tours, Kuantan, SBS, Shakahari, Stephanie Alexander, char siu, Tatler's, cooking school, Asian cooking class, roast chicken with soy sauce, recipes, sexual awakening, gay marriage, Trentham, regional Victoria.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

On Newstalk Breakfast this morning you may have heard Anton Savage and Claire Byrne chatting about how Chip Sticks are not what they used to be, not as tangy in flavour for example. But, are they really losing their flavour, or are we just getting older?Joining Ciara to discuss is Suzanne Kane, Broadcaster and self-proclaimed ‘corn snack queen' and Phil Smyth, aka ‘Phil of Science', Physicist and Broadcaster.

Ladies and gentlemen of the Cha Cha Nation, welcome back to another episode of the Cha Cha Music Review Series. This week on Cha Cha Music Review, we break down new music from across Afrobeats, R&B, and African Hip-Hop. We review fresh drops from Odumodublvck, Wande Coal, Qing Madi, Sarkodie, Phyno, Flavour, Yemi Alade, Johnny Drille, Barry Jhay, and Lyta.We also discuss production trends, standout vocals, R&B returns, and industry conversations around songwriting and credits involving Don Jazzy.If you love discovering new African music, honest song ratings, and culture-driven music commentary, this episode is for you.

Vineyards around the country are approaching harvest time, and while it is still too early to tell how the vintage will go, if it's anything like last year's, thousands of tons of grapes could be left to rot on the vine. The reason for that - we're not drinking as much wine as we used to, in fact in 2024 global consumption was the lowest for more than 6 decades So, what can wine growers do to combat a change in taste? Kim Thorp - owner of Black Barn Vineyard in Hawke's Bay - chats to Jesse.

Maintenant Vous Savez, c'est aussi ⁠Maintenant Vous Savez - Santé⁠ et ⁠Maintenant Vous Savez - Culture⁠. Cette petite herbe fraîche est capable de créer des réactions pour le moins surprenantes. La coriandre ne laisse personne indifférent, on l'aime ou on la déteste. Pour certains, elle a un goût de savon, de javel ou même de produit périmé. Bref, elle est tout simplement impossible à manger ! Selon une étude menée en 2012 et publiée dans la revue Flavour : 17% des Européens ne supportent pas la coriandre. Les raisons se trouvent du côté de la génétique. Dans le cas de la coriandre, en quoi la génétique est-elle responsable ? Que peut-on faire pour changer son goût ? Écoutez la suite de cet épisode de "Maintenant Vous Savez - Santé". Un podcast Bababam Originals, écrit et réalisé par Olivia Villamy. Première diffusion : octobre 2023 À écouter aussi : ⁠Pourquoi simule-t-on ?⁠ ⁠Comment bien dormir quand on est enrhumé ?⁠ ⁠Gerçures, perlèche, herpès… comment prendre soin de ses lèvres ?⁠ Retrouvez tous les épisodes de⁠ "Maintenant vous savez - Santé"⁠. Suivez Bababam sur ⁠Instagram⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

You might know them as potato chips, but here in the UK we call them crisps... and we love them! With many different shapes, sizes and flavours, there's a lot to choose from, but why do we like them so much? And what are some of the other crispy snacks enjoyed around the world? Neil and Beth discuss this and teach you some new vocabulary.Find a full transcript, worksheet and interactive quiz for this episode at: https://www.bbc.co.uk/learningenglish/english/features/6-minute-english_2025/ep-251204 LEARN ENGLISH GRAMMAR Improve your grammar here: https://www.bbc.co.uk/learningenglish/english/features/learning-english-grammar SUBSCRIBE TO OUR NEWSLETTER: ✔️ https://www.bbc.co.uk/learningenglish/newsletters FIND BBC LEARNING ENGLISH HERE: Visit our website ✔️ https://www.bbc.co.uk/learningenglish Follow us ✔️ https://www.bbc.co.uk/learningenglish/followus LIKE PODCASTS? Try some of our other popular podcasts including: ✔️ Learning English Stories ✔️ Learning English from the News ✔️ Learning English for Work They're all available by searching in your podcast app.

On the Overthinking It Podcast, we tackle Series 16 of “The Great British Bake Off.” Episode 906: Hero Flavour originally appeared on Overthinking It, the site subjecting the popular culture to a level of scrutiny it probably doesn't deserve. [Latest Posts | Podcast (iTunes Link)]

Is flavour just a sensory experience? Or the secret key to eating for health? In this episode, Spencer Hyman, flavour expert and co-founder of Cocoa Runners, joins Professor Tim Spector, world-leading scientist in nutrition and gut health, to uncover how the food industry manipulates taste to make us overeat, and how rediscovering real flavour could transform our wellbeing. Spencer reveals the fascinating science of flavour and why we “taste” with our noses, how chocolate became the world's first hyper-palatable food, and why modern diets are full of fake flavours designed to make us eat faster. Tim explains how “big food” exploits the brain's reward system to override fullness signals, creating products that keep us hooked - and what we can do to fight back. For listeners curious about how to rebuild a healthy relationship with food, this episode includes a practical guide to retraining your taste buds. Spencer and Tim share tips on how to eat more slowly, savour each bite, and use flavour as a natural marker of nutrient-rich, satisfying foods. Could learning the language of flavour be the most powerful way to eat better - without restriction? Try ZOE's NEW app and gut health test: ZOE.com Unwrap the truth about your food