Podcasts about Food Network

Josh Wilder & Alex Phillips Leave No Crumbs! (Survivor, 100 Cooks) | Pod Friends This week on Pod Friends, Matt Scott (@MattScottGW) sits down with Josh Wilder (@lets_get_wilder) and Alex Phillips (@aphill44) for a heartfelt conversation about love, resilience, reality TV, and building a joyful life together. Josh reflects on his experiences as a Survivor 44 castaway, physician, kidney transplant recipient, and cancer survivor, while Alex shares his journey from the operating room to Food Network’s newest competition series, 100 Cooks. Together, they open up about meeting at work, navigating life’s challenges as a couple, finding community, embracing queer joy, and supporting one another through every twist and turn. Along the way, Matt, Josh, and Alex talk food, fitness, medicine, Pride, reality TV, and what it means to choose joy even when life doesn’t go according to plan. If you’ve ever wondered how to build a beautiful life through adversity, love deeply, and keep moving forward, this episode is for you. Suggest a future guest: bit.ly/podfriendsnom Leave a voicemail: speakpipe.com/podfriends Email: podfriends@robhasawebsite.com Follow on social media: Twitter: @HeyPodFriends & @MattScottGW Instagram: @MattScottGW Bluesky: MattScottGW.bsky.social

This week, we went deep into our archives to bring you a conversation with the legendary, Anthony Bourdain. In the early days of our show, Lynne Rossetto Kasper, the OG and co-creator of the show, talked with Tony about his book, A Cook's Tour: In Search of the Perfect Meal. He tells us about his adventurous travels, his definition of “perfect meals,” and how his Food Network series by the same name came to exist

In this episode of the Buckeyes TomOrrow Morning podcast, Ross Fulton, the Xs and Os guru at BuckeyeInsiders.com, joins host Tom Orr to discuss a fascinating recent article from Cody Alexander of MatchQuarters.com. You can read that article here: https://www.matchquarters.com/p/af414b32-2870-4ea1-bbf3-b6bd2e0c467fToday's episode takes a deep dive into some of the concepts discussed there, including the Penny Front, Passive Pressure, and a breakdown of why the core concepts Patricia relied on in the NFL were not the same ones he used the most with the Buckeyes in 2025.The Buckeyes TomOrrow Morning podcast is sponsored by Jeff Ruby's of Columbus, the award-winning, upscale steakhouse in downtown Columbus, named one of the top-50 steakhouses in America by Food Network. Check out the menu and make a reservation today at JeffRuby.com/Columbus

This week on News Now, host Taylor Inman dives into some of the best feature stories coming out of Northwest Montana - and this episode has everything from reality TV to community pride to a kid businessman who's already shipping products nationwide.Kalispell pitmaster Stephen Kina of 406 BBQ is competing on the Food Network's brand-new series Chopped Castaways - an eight-episode island survival cooking competition with a $100,000 grand prize. Kina shares how his military background, Hawaiian roots, and love of fire cooking carried him into one of the most challenging experiences of his life, and why he's proud to represent both Montana and Hawaii on the national stage.Then, we take a look inside Two Eagle River School's 24th Annual Art Slam, a vibrant celebration of Indigenous student creativity featuring original paintings, beadwork, poetry, song, and unforgettable performances from the heart of Lake County.Meet retired Kalispell firefighter Alan "Gus" Gustafson - the self-appointed keeper of the Kalispell Fire Department's history. Now 80 years old and more than two decades into retirement, Gus is still on the hunt for lost artifacts, driving a 1925 American LaFrance fire engine, and training the next generation of historians to carry on the legacy.And finally, Duke Rauscher, a Kalispell Middle School student, just won a statewide entrepreneurship award for Rapid Fire Montana - his eco-friendly fire starter business he launched at age 9 and is already shipping across the country.Northwest Montana deserves strong news reporting. Your donation helps continue work like this possible. Learn more at dailyinterlake.com/support A big thank you to our headline sponsor for the News Now podcast, Loren's Auto Repair! They combine skill with integrity resulting in auto service & repair of the highest caliber. Discover them in Ashley Square Mall at 1309 Hwy 2 West in Kalispell Montana, or learn more at lorensauto.com.Visit DailyInterLake.com to stay up-to-date with the latest breaking news from the Flathead Valley and beyond. Support local journalism and please consider subscribing to us. Watch this podcast and more on our YouTube Channel. And follow us on Facebook, Instagram and X. Got a news tip, want to place an ad, or sponsor this podcast? Contact us! Subscribe to all our other DIL pods! Keep up with northwest Montana sports on Keeping Score, dig into stories with Deep Dive, and jam out to local musicians with Press Play.

Chef Gabe Bertaccini joins the pod to talk about his latest Food Network adventure, Chopped Castaways, a wild new spin on Chopped that drops elite chefs onto a remote island where strategy, survival, and cooking skills all collide. Gabe breaks down what made the experience so intense, what surprised him most about judging in that environment, and why the show pushes chefs in completely different ways than a traditional kitchen competition. Gabe also dives into his digital series Cook Like an Italian, sharing how the show became a way to make Italian cooking feel approachable, relaxed, and rooted in joy rather than perfection. He talks about teaching techniques in a more specific, practical way for home cooks, why simplicity matters so much in Italian food, and how creating digital content allows him to connect with audiences differently than competition television. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Gabe on Instagram: HERE Learn More about Chopped Castaways: HERE Hosted on Acast. See acast.com/privacy for more information.

Cassie Yeung joins the pod to share her excitement on being named to the 2026 Food Network Hot List. She talks about the viral “hangover ramen” video that changed her life, growing up in a food-obsessed household, and why she believes cooking should always be guided by “no measurements, just vibes.” Later, Cassie dives into her New York Times bestselling cookbook Bad Bitch in the Kitch, explains why she fought to keep the title, and breaks down the philosophy behind making approachable, craveable Asian-inspired recipes for a social-first audience. Plus: emotional support pickles, dumpling hacks, and Cassie's perfect food day around the world. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Cassie on Instagram: HERE Learn More about Food Network's Hot List: HERE Hosted on Acast. See acast.com/privacy for more information.

Guests include:Chef Justin Pioche - Pioche Food Group, who won an incredible victory on the Food Network competition cooking show, Chopped, during a special episode “Indigenous Inspiration,” where he won the championship title and the $10,000 prize.Support the show

This episode was recorded before a live audience at our most recent podcast event, hosted by Walnut Creek Foods and Walnut Creek Cheese and Market. Do you ever wonder why we're all constantly asking ourselves if we did "good enough?" In this episode, we tackle the exhausting drive to seek validation and why we let other people control our happiness. Lee Ann shares about competing on Food Network's Guy's Grocery Games, while Matt gets real about the quiet pressure of wondering if you're measuring up as a dad. We break down the science of why our brains overreact to tiny social snubs and why we always overestimate how much people are actually judging us. Tune in for some quick, daily habits to help you silence your inner critic, build real confidence, and finally stop trying to please everyone.THE SHOW NOTES!Thanks for being a part of our podcast community! You can follow Lee Ann and Matt on Instagram to keep up with happenings in between episodes. Click the link in their name to follow!If you've been around the podcast for any length of time, and you're in our podcast community, we would love for you to join us on our Patreon. Patreon is where you go to support us, get more TAGD content, download exclusive episodes and recipes, and get behind the scenes looks at what's going on with Lee Ann and Matt. Thanks for joining us!If you know anything about us at all, you know a good cup of coffee is important to us - especially “frothy coffee.” Click here to grab some of our These Are Good Days blend coffee - we created this blend and couldn't love it more!Also, we have merch! Grab a tshirt, hoodie, baseball cap, or other swag to show your love for the podcast, or just remind yourself that These Are Good Days! No doubt, we all need a reminder to embrace the joy in the moment, no matter what's going on around us. Check out our storefront here!Thank you to our sponsor Walnut Creek Foods and Walnut Creek Cheese and Market. Walnut Creek Foods creates products that are carried in stores all over the United States. Click here to see where you can locate a store near you that carry their incredible products. If getting packages on your doorstep is more your speed, click here to see all the Walnut Creek Cheese and Market products that can be shipped right to your door!

When you get an email from your child's teacher, have you ever wondered if they're sugar-coating your child's behavior?  Turns out, teachers have some code words for problematic behavior that you should be watching out for!Is there a meal that you can make in 15 minutes or less?  The Food Network asked this question on their social media, and after reading some of the answers, Anna is convinced that most of these people are liars!What job gets yelled at the most?  An MLB umpire has gotten a lot hate over bad calls, and it reminded Anna of the last time she got mad at her daughter's soccer ref… What is your child currently obsessed with? Anna's younger daughter is so obsessed with one common object, that Anna even keeps one on her desk right now!Have you ever left anything at a hotel?  Anna recently left behind a new blazer, and she's skeptical about whether or not she's going to get it back… Brad and Lynne have dated for a few years. Lynne has been offered a promotion at the gym where she works. It's a big step but it would require her to shift her workday to nights. She doesn't want to work evenings and wants to turn down the promotion. Brad thinks it's a bad move to say no to a company where she wants to grow. Lynne says they'll never see each other with her new hours. What would you do?

Is that a road trip calling? As Carl Ruiz prepares for his epic trek to "Memphis in May"—aka the Superbowl of Swine—the studio turns into a masterclass on CB radio jargon, rock and roll myths, and the nerves behind a big comedy special.​From debunking the legendary Lonnie Mack guitar solo on Roadhouse Blues to the truth about why celebrity chefs "shill" for copper pans, this episode is a deep dive into the weird, wild world of late-night radio and life on the road.​Highlights from the Studio:​The Lonnie Mack Rumor: Vic Henley settles the score on whether Robbie Robertson actually played that solo.​CB Lingo 101: Why you should never call anyone a "good buddy" at a truck stop unless you're looking for a very specific type of companionship.​Mark Normand's Big Week: The internal panic of performing on Fallon while running on 11 melatonin and the "coat hanger" posture of his new special.​The Chef Reality Check: Carl explains why Food Network stars end up selling knives at 3:00 AM just to keep the lights on. 5/16*THESE EPISODES ARE NOW THEY'RE OWN PODCAST CALLEDOpie: Final Mic Drop https://www.spreaker.com/podcast/opie-final-mic-drop--6950078Follow along in chronological order of my last year of radio*

Chef, restaurateur, and Food Network fan-favorite Jet Tila returns to the pod for a catch-up on everything from family life to building a career that spans restaurants, television, cookbooks, and teaching. Jet dives into the new season of Ready Jet Cook, breaking down the philosophy behind fast, flavor-packed cooking and why teaching the “why” behind techniques is just as important as the recipes themselves. He shares what keeps him coming back to competition shows, and how he approaches pressure in the kitchen after years of competing. Plus, later on, Jet turns the tables on Jaymee to ask her about her perfect food day. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Jet on Instagram: HERE Learn More about Ready Jet Cook: HERE Hosted on Acast. See acast.com/privacy for more information.

Phillip Frankland Lee is the co-owner and executive chef of Scratch Restaurants Group, the Michelin-starred hospitality company he operates with his wife and executive pastry chef Margarita Kallas-Lee. The group includes Sushi by Scratch Restaurants, Pasta|Bar, NADC Burger, and Shokunin. Lee is a Top Chef Season 13 competitor, San Pellegrino Young Chef 2015 finalist, Zagat 30 Under 30 honoree, and Food Network record holder for most consecutive competition wins. This is his third appearance on Chef's PSA.His argument is direct: you can open a restaurant for $10,000 or less, break even in 60 days, and scale that model to 32 locations if you keep the footprint small, the staff lean, and every concept focused on one core product.How taking over already-permitted spaces eliminates the buildout cost that kills most restaurant openingsWhy small tasting-menu formats scale better than large casual concepts and how the math actually worksWhere chef inspiration ends and outright copying begins, and why that line matters more now than everAndré Natera and Phillip Frankland Lee cover the organic growth of NADC Burger from free pop-ups to multiple locations, the conversion of a Pasta|Bar location into a 22-seat boutique steakhouse, Lee's open world RPG framework for handling adversity, hard lessons from sharks and risky partnerships, and the detailed debate on homage versus originality in culinary culture. The episode closes with a preview of his upcoming podcast Fire the Board and new Austin-area concepts.GuestPhillip Frankland Lee on Instagram → https://www.instagram.com/phillipfranklandlee/LinksLead Like a Chef App → ⁠https://studio.com/apps/andre/leadlikeachef⁠Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

Pitmaster and restaurateur Rashad Jones joins the pod to talk about his journey from backyard barbecue obsession to building Big Lee's Barbecue into a barbecue destination. Rashad shares the Thanksgiving meal that sparked it all, the legacy of Uncle Leon, and how hospitality became the foundation of everything he does. He also opens up about his “renegade barbecue” style, the Food Network recipes that mean the most to him, and his return to BBQ Brawl - this time as a judge. Plus, Rashad breaks down what makes great barbecue, the pressure of competition, and his ultimate barbecue side dish Mount Rushmore. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Rashad on Instagram: HERE Learn More about BBQ Brawl: HERE Hosted on Acast. See acast.com/privacy for more information.

Baking bread during Covid-19 lockdowns provided Chantle Edillor with some career inspiration. “I knew I wanted to do something different and an exploration in sourdough presented an opportunity that I felt uniquely able to pursue,” she says. In 2022, after completing PhD research into metabolic diseases at the University of California Los Angeles, Edillor began a postdoc there, where she researched the anti-inflammatory properties of fermented foods. She now works as a fermented food scientist at Microcosm Foods, a non-profit research organization that maps connections between fermented foods, microbes and human health, a role she combines with assay development at the Astera Institute, a similar non-profit based in the Bay Area, San Francisco. In the third episode of a six-part podcast series about creativity in science, Edillor says fermentation techniques re-ignited a childhood interest in cooking: “I have early memories of sitting and watching the Food Network with a metal bowl full of egg whites in my lap, holding a whisk and attempting to make stiff peak meringue, but also to understand how proteins capture air to create volume and texture.” Edillor's culinary and scientific creativity extends to adding kombucha to leftover dinner party wine to make red wine vinegar, and making miso from blue tortillla chips. “Because the chips had been deep fried and fat does not necessarily ferment super well, it had this off flavour, kind of oxidized fat. I​​​​​​​'ll not be commercializing that anytime soon.”Summing up her career to date, she says: “I​​​​​​​'m a human geneticist masquerading as a yeast geneticist, masquerading as a microbiologist. There are certain areas of science that are less competitive and more collaborative. Those are the spaces I like to occupy.” Hosted on Acast. See acast.com/privacy for more information.

I'm a wife, mom of 3, professional recipe developer, and crazy BBQ lady. I probably have more grills than you have pairs of shoes (last count was over 20). My love language is food and BBQ is my most favorite medium! There is nothing better than setting down a platter of lovingly smoked meats to serve friends and family. If you feel the same way (even if you're brand new to the BBQ world), then you're in the right place. When I sit down to create a new recipe for my site, I think back on Susie in 2005 when she first lit a fire and threw some meat on the grill hoping it would come off edible. I believe making delicious food on the grill should be accessible to everyone, and that's where Hey Grill Hey comes in. We're a site for the "everygriller." I'm here to help you make better BBQ so you can feed the people you love and become a backyard BBQ hero. It's taken a lot of time, patience, and mistakes (sooo many mistakes), but I've come a long way from those early days of figuring out how to grill. Over the past decade, my name and business has grown to be synonymous with good BBQ. I've appeared on Food Network in a handful of shows, taught BBQ classes to thousands, judged competition BBQ, and achieved two separate Guinness World Records. Hey Grill Hey is now a full-time family business, with my husband and I working hard with our awesome staff to grow the company to include a full line of rubs, sauces, and grilling gadgets. Our website sees over 2 million views each month, and we even have an app and a private membership club to help everyone become a backyard BBQ hero.

The 2026 United Football League (UFL) spring football campaign passed the halfway point recently. Through six weeks of the league’s ten-game regular season, each UFL team is now on a similar path.  The eight spring football franchises are experiencing a decline in attendance at the midway point of the 2026 season. The UFL replaced teams in San Antonio, Detroit (Michigan Panthers), and Memphis this year. Those franchises were relocated to Louisville (Kings), Columbus (Aviators) and Orlando (Storm). A primary reason for leaving San Antonio, Detroit, and Memphis was that all three teams played in large traditional football stadiums.  Those facilities cost the UFL a lot of money to lease. Small crowds of 10,000 fans or less for games played in 50,000 seat facilities looked really bad on national television, too. This new trio of UFL teams is playing their home games in soccer stadiums with seating generally less than 20,000.  The optics showing a crowd of 10,000 inside of a smaller football venue looks more visually appealing to home television viewers. Let’s count that as a win for the UFL.  However… The average attendance for those three new UFL franchises isn’t exactly turning heads, either. Through game 6, the entire league is averaging a little bit more than 10,000 fans per football home game.  Half of the UFL franchises (Houston, Dallas, defending champion DC, and Orlando) still can’t pull more than 10,000 per outing to their games. St. Louis (which led the league in attendance in each of the UFL’s first two seasons) is averaging 25,700 per game to lead the league in 2026. Below is a chart showing the attendance for each UFL team through Game 6 last weekend. Ticket prices for UFL games across the league are relatively cheap You can buy a 20-yard line ticket to this Saturday night’s Birmingham Stallions home game against the Dallas Renegades for $15 and receive a free t-shirt, too! Let’s say that the average ticket price in Birmingham was $25.  If the Stallions attract a crowd of 15,000 to this Saturday night’s game, that translates into ticket revenue of $375,000 for the week. Over a five game home schedule, Birmingham would generate $1.85 million in ticket revenue. With a roster of 50 players making an average of $60,000 per season, the personnel cost for the Stallions is $3 million.  Let’s also estimate that total expenses for the Birmingham UFL franchise (lease payments, coaching salaries, travel, game day costs and administrative expenses) are (conservatively) another $3 million. Now, multiply that revenue shortfall by eight UFL franchises.  The numbers simply don’t work. What about the television ratings for the UFL? The television ratings for UFL games compared to the NFL are similar to upstart LIV Golf when compared to the PGA Tour. UFL spring football brings about 5% of the average number of weekly television viewers which the NFL attracts for its games in the fall. Television ratings in 2026 for the UFL have been difficult to quantify week-to-week.  In general, the four weekly televised games have settled into a predictable pattern. FOX (one of the minority owners of the UFL) is into Year #2 of providing a Friday night prime-time football game.  The six Friday night games in 2026 have averaged 638,000 viewers. For Friday, May 3, the UFL spring football game on FOX (which attracted 670,000 viewers) finished in dead last behind primary competitors CBS, ABC, and NBC. The CBS Friday night line-up averaged over 4 million viewers.  ABC attracted less than three million.  NBC (which featured horse racing from Churchill Downs) came in at less than 2 ½ million last Friday night. FOX cannot be pleased about getting curb-stomped in the TV ratings every Friday night for two straight years.  The network’s Friday night UFL spring football games have been unable to crack the one million viewer mark one single time in two years. A recent week of prime-time television ratings showed the FOX Friday Night UFL game finishing in 162nd place. In addition to trailing the four primary networks, the FOX Friday UFL game lagged behind top cable television offering on Fox News, ESPN, MSNow, TLC, HGTV, TBS, USA Network, Comedy Central, ESPN2, Food Network, Bravo, Hallmark, CNN, Discovery, History, and A&E. That stinks. ABC’s Saturday afternoon UFL games have shown the strongest viewer interest.  Last week’s Dallas Renegades at DC Defenders drew the league’s highest television audience of the season as 1,050,000 watched the game on Saturday afternoon, May 2. The television networks need the UFL to consistently attract more than one million weekly viewers Advertisers want their product to be seen by the greatest number of people in their desired demographic.  Football traditionally delivers a predominantly male buying audience and is highly coveted by certain advertisers. UFL games are shown on the “big” networks like ABC, FOX, and ESPN. That means that there are zero excuses why football fans are not finding and watching the games.  It is proof that most viewers simply aren’t interested in the product. Has the UFL been targeting the growing online gambling market to stay afloat? Like it or not, online sports gambling has been growing quickly.  Unfortunately, many college students are becoming increasingly involved with online gambling. The UFL football games (especially those shown every Friday night in the spring) represent “the only game in town” for some bettors seeking football-oriented gambling opportunities. It’s impossible to know whether the UFL or the owners of online gambling companies are actively pursuing younger audiences to wager on UFL spring football games. The lack of growth in the UFL’s television audience from year-to-year seems to indicate that the gambling factions are not having a sizable effect. Who is Mike Repole, and why has he become “Mr. UFL?” The first two seasons of the UFL were financially underwritten by an ownership team of FOX Sports (50%) along with wrestling/media star Dwayne “The Rock” Johnson, his ex-wife Dani Garcia, ESPN, and RedBird Capital Partners. The original set of owners has lost tens of millions of their own money during the first two UFL seasons. Last summer, billionaire entrepreneur/promoter Mike Repole became a partner in the UFL, too. He purchased an undisclosed interest after the 2025 season ended. Repole quickly jumped-in trying to remake the league with several of his own ideas. The enthusiastic Mike Repole is about as subtle as the Kool-Aid guy bursting through the wall. He has already told Oklahoma City that they will be granted a UFL franchise in 2028 once the city’s new soccer stadium is completed.  Repole wants the spring football league to double in size to 16 teams within the next few years. It was Mike Repole’s idea to move three franchises to Columbus, Louisville, and Orlando this season.  He also spearheaded the UFL’s move into smaller soccer venues in 2026 to save cash and look better on television. The 57-year old Mike Repole has also jousted with fans of the 2024 UFL league champion Birmingham Stallions franchise, too.  He let it be known that the Alabama-based franchise would be moved if local supporters didn’t show significant improvements in game attendance this season. (Note – the Stallions are #2 in UFL average attendance entering Week #7) Yes, Mike Repole has been a virtual one-man crusader for the UFL over the past year. Try as he might, the vital signs for his beloved UFL in 2026 are still the same. The UFL remains on life support Only the deep pockets of the UFL’s investors has kept this patient from an expected death. Let’s forget about the size of the football stadiums.  When only 10,000 paying fans show up to watch any professional sport with massive fixed costs like football, the sports league is going to lose tons of money and eventually cease to exist. Perhaps the UFL has been hoping to attract some type of life preserver from the National Football League.  It’s not that the NFL couldn’t have invested in the UFL from Day 1, though. It simply chose not to.  The NFL has watched any number of spring pro football leagues come and go.  That’s because football fans aren’t interested in the product. The NFL wisely understood that they “own” the fall sports calendar. NFL franchise owners want football fans to be salivating in anticipation of the league’s return every year. Remember that the NFL has already been through this with the American Football League back in the 1960’s. Once the AFL achieved significant momentum with football fans and grew its television ratings, the NFL purchased their youthful competitor to end the challenge. The UFL’s presentation on the field and for home television has been exceptional.   Games (though still a bit too low-scoring for me) are often entertaining to watch. I will award the UFL an “A” for effort. This spring football league and several others have tried mightily to get their product to take root.  Football fans simply have not reciprocated with an endearing love for spring pro football. The UFL’s owners have every right to lose as much money as they desire hoping that their football league will eventually gain traction with the public. When and if that ever should happen, the NFL is likely to respond. The post UFL Midseason Report – Still on Shaky Ground appeared first on SwampSwamiSports.com.

What's that old technology you still use? Anna was shocked when she saw a man using something that can't possibly still work! Suspicious...but not illegal. Raven is suddenly very suspicious of everyone who walks by his house that he doesn't recognize. Anna and Raven come to terms with the fact that almost everyone does things that are suspicious but not necessarily against the law.  Happy Cinco De Mayo! Anna and Raven wonder what ingredient the perfect guacamole needs, and Food Network's Chef Plum has a controversial take on lemon juice!There's a new trend to ask your child can guess the end of toxic phrases that parents used to say! Anna asked her seven-year-old to complete the phrases!  There are certain things that you should never say to your significant other! Anna and Raven say it to their spouse to get their reaction!Anna & Raven discuss your “Oh no, I am getting old” moments. Injured backs from a sneeze to Anna's complaints in a restaurant. There really are no boundaries here when aging!  Olivia Rodrigo said that she refuses to date any guy that wants to go to space. What's your dating deal breaker?¡Mas Cinco!  Food Network's Chef Plum talks to Anna and Raven about how to make the perfect margarita!  First things first, don't use a store-bought mix. Making your own mix is easier than you think, and Plum is gonna show you how!Is it ever acceptable to tip with something that isn't cash? Raven found himself with an empty wallet the other day, so he decided to tip the repair guy in an unconventional way!Henry has amassed a collection of trophies. Pickleball, poker, and various other tournament trophies. His girlfriend, Caroline, thinks they look so tacky on their family room mantle and wants them put in the basement, but he is insistent on leaving them there. He thinks they're hilarious, and he's proud of those achievements! Would you be okay with having "participation" trophies on your fireplace mantle?

Show IntroIt's about damn time we lightened it up, like fully and completely, Jesse. And I thought what better way than to catch you up with modern slang. Who knows? Maybe it'll make your next barn sale even more fun!(JH) And Jesse...I'm gonna start REALLY easy. This first batch comes from FOX 5's Tyler Thrasher. Here goes:"Clanker" is a derogatory term for robots or artificial intelligence. The term originated from the "Star Wars: The Clone Wars" animated series, where it was used as a slur for battle droids, and is now being used again as robots and AI become more prominent in daily life, according to a video of middle schoolers explaining "Clanker" to their teacher, user @mr_lindsay_sped, on TikTok. If your middle-school student is used to a Roomba at home cleaning the floors, you may start to hear the word "clanker" being thrown around as if they are having an argument with one another."Crashout" means to "throw a fit," "lash out," or have a "meltdown". The term has a new meaning for Gen Alpha, as previous generations used it to mean "go to sleep hard." This one has been around a bit longer than "Clanker," but is likely the most common Gen Alpha slang term you will hear going into this new school year. To be honest, at least this one has some usefulness for adults as well. Because doesn't inflation, traffic and the 5 a.m. alarm make us all want to "crashout?""67" is from a viral meme associated with the song "Doot Doot (6 7)" by Skrilla. It is also linked to NBA star LaMelo Ball, who is 6'7" tall. It can be used for basketball references, to mean someone is "very tall," or in a comedic context to mean "so-so."Chopped - No, parents. This isn't a reference to The Food Network. "Chopped," in this context, means "bad," "ruined," "messed up" or of "poor quality.""Wow, did you see McKynleigh's outfit today? It is chopped." SDIYBT - Where do we even begin with this one? Here goes nothing. This is a niche internet acronym with conflicting definitions, including "Start diggin in yo butt twin" from a SpongeBob meme and "Stay driven, inspire yourself, be true." It is an internet acronym blending casual speech and texting culture.It is more likely the first one they're referencing, if we are being totally honest. Meltmaxxing- is a meme where you film yourself appearing to "melt" by letting your face go slack and double-chinned.The term Opp is a shortened version of "your enemy. Aura, an updated version of "vibe," refers to their perceived stylishness and strong presence.Maxxing, which is a slang term for optimizing one's physiSend us Fan MailSupport the showSupport Curious Cat, an independent, human-made podcast!Anxious about AI? Take two minutes to contact your local politician and ask them to tap the brakes on this technology. Still worried? Contact one of the orgs below and get involved. But for today, hug your kid, cook food and really breathe in deep as it simmers, walk in nature, brush a cat, donate to the food bank, brew a cup of tea, or draw a five-minute portrait of your dog. ***Is AI the Devil? on Substack!***Hero Organizations:80,000 HoursCenter for Humane TechnologiesState of Surveillance, an organization that helps foster online privacyBuy Curious Cat Podcast a Coffee!

WGN Radio's Dave Plier hangs out in studio with Jeff Mauro, “The Sandwich King,” to talk about his journey through food and comedy, his hit shows on Food Network, and his latest venture, Mauro Provisions, a new collaboration with Lou Malnati's. Jeff also previews his upcoming appearance at City Winery on May 29th.

Chef, restaurateur, and Food Network favorite Esther Choi returns to the pod to catch up on a massive new chapter of life: Motherhood. Esther opens up about her debut cookbook, and her new Food Network YouTube series, Cooking with Choi. Esther dives into her upcoming cookbook, Hand Taste: Cook Like a Korean Grandmother, why kimchi was non-negotiable for the book, and what readers can expect from the recipes. Plus, she talks about finally getting to live out a lifelong dream: teaching people how to cook on screen with her new series Cooking with Choi. And later, Esther breaks down the chaos of co-hosting 24 in 24: Last Chef Standing, what it's like surviving 36 straight hours on set, why chefs are lining up to compete in one of Food Network's toughest competitions, and what really separates the last chef standing from everyone else Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Esther on Instagram: HERE Learn More about Cooking with Choi: HERE Learn More about Food Network 24 in 24: HERE Hosted on Acast. See acast.com/privacy for more information.

Send us Fan Mail*Warning, this episode contains a conversation about suicide.*In honor of Asian American Native Hawaiian and Pacific Islander Month, we're sharing some interviews from a really special event that we participated in back in November, the fifth annual Pinayista Summit hosted by Make it Mariko. Pinayista is a vibrant community of Filipino women entrepreneurs and creative solopreneurs with a mission to build sisterhood in the hustle, and we were invited to be part of a panel called "Turn Up the Volume: Pinays in Music & Media". It was a day full of inspiration, connection, and Filipino love.First we sit down with Gina Mariko Rosales (Founder and Event Producer for Pinayista and Make it Mariko) and her mother Lillian Rosales for a beautiful discussion about intergenerational healing, and then you'll hear from Lisa Angulo Reid (CEO & Co-Founder of Dear Flor) on the importance of owning our own businesses, followed by Chef Charleen Caabay (CEO & Co-Founder, Culinary Creative Entrepreneur, and first Filipino-American female chef to win Food Network's Chopped) on the beauty of Filipino food and grief as a part of growth, and we cap it off with LadyRAY (former radio personality for 106.1 KMEL and Community Engagement Director) on community and women in media.Follow Make it Mariko on IGFollow Gina Mariko Rosales on IGFollow Lisa Angulo Reid on IGFollow Chef Charleen Caabay on IGFollow LadyRAY on IGSupport the showThanks for listening and for your support! We couldn't have won Best of the Bay Best Podcast in 2022 , 2023 , and 2024 without you!--Fight fascism. Shop small. Use cash. Fuck ice.--Support Bitch Talk here!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Threads, and SubstackListen every Monday at 7 am on BFF.FM

Fresh off her appearance on Chopped, Mariah Gladstone of Indigikitchen joins Rebecca and Shannon for a conversation rooted in food, culture, and connection. A Blackfeet and Cherokee food advocate, Mariah is on a mission to bring Indigenous ingredients and knowledge back to the table, blending tradition, sustainability, and a whole lot of flavor. In this episode, recorded during her visit to Great Falls for a live cooking demo, we dive into her experience competing under pressure on Chopped, explore the stories behind Native foods, and get her take on Montana's most iconic berry (spoiler: it might not be the one you expect). From plant knowledge to modern kitchens, this conversation is equal parts educational and delicious. Indigikitchen: https://www.indigikitchen.com https://www.krtv.com/neighborhood-news/indian-country/montana-chef-brings-indigenous-foods-into-the-national-spotlight Food Network episode preview: https://www.instagram.com/reels/DXWkqqyDyJz/  

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An intensive traditional foods program aimed at curbing diabetes is credited with major weight loss and health benefits for some of its participants. Native Food for Life is a collaboration between tribal health officials and the Physicians Committee on Responsible Medicine. Native America Calling had an inadvertent role in the program's inception on the Navajo Nation almost two decades ago. It has since expanded beyond the Southwest. Did pemmican bread pudding sway the judges who awarded Diné chef Justin Pioche champion of the “Indigenous Inspiration” episode of the Food Network's “Chopped” cooking competition? Pioche is busy back to work at his Fruitland, N.M.-based Pioche Food Group business, but is taking time out to reach out to his fans, both new and old, after his high-profile success. GUESTS Justin Pioche (Diné), chef and owner of Pioche Food Group and James Beard Award Best Chef finalist Jenson Yazzie (Diné), photographer Dr. Josie Howard (Cherokee), psychiatrist Dr. Neal Barnard, adjunct professor of medicine at the George Washington University School of Medicine in Washington, D.C. and president of the Physicians Committee for Responsible Medicine Break 1 Music: Ch'iya'a'n Biyiin/Native Food Song (song) Radmilla & Herman Cody (artist) Shi Kéyah (album) Break 2 Music: Heartbreaker (song) Sage Lacapa (artist) Heartbreaker (single)

**Re-Release, originally recorded and released in 2021 Marc Summers is a legendary tv host, including iconic shows such as Nickelodeon's Double Dare and Food Network's Unwrapped. Marc shares how his midwest upbringing and multiple health issues impacts his outlook on life. The perfect mix of humor and humility provides an entertaining and inspiring message. Kean & Marc also joke about the prizes awarded back in the 1980s on Double Dare.  Follow us at www.BuildUponTheGood.com and on Facebook, Instagram and Bluesky. *Thank you to our sponsor Empire Wine and Empire Too. For the largest selections, visit them at their Albany, NY locals or www.EmpireWine.com. *Special thanks to Sean Kelly and the band The Samples for permission to use "Streets in the Rain." Support them at www.TheSamples and on tour!    

This week on Inside the Economy, we assess the cost of living, impact from the Iran conflict, and global markets including global trade. Consumer spending remains positive, yet the pace is beginning to slow alongside a pullback in credit card usage, what could be causing this shift, and could we expect this trend to continue? Historically, wage growth has often differed between high-skilled and low-skilled occupations, with only a few key periods where both moved in tandem. Where are we seeing wage growth trending today, and what does that tell us about the current labor market? As we continue to monitor developments in the Iran conflict, one message has come through clearly—capital markets have appeared resilient. While U.S. stocks have rebounded strongly, how have international equities performed and have they participated in the recovery? Tune in to learn more. Key Takeaways: • Crude oil is $95.04 per barrel • Colorado ranked 103 in Cost-of-Living Index 2025 Average • 30-year mortgage at 6.23%

Today's guest is Julie McAllister, a Charleston-based baker known for her hyperrealistic cakes. Julie transforms cake, fondant, and modeling chocolate into lifelike creations—from magnolias and oysters to designer handbags and Charleston architecture. She has also been a contestant on Netflix's “Is It Cake?” and Food Network's “Holiday Wars.” Julie joins host Jessie Sheehan to talk about her baking journey, from childhood cake mixes to discovering her love of decorating in grad school after a memorable Christmas tree cake attempt. She shares how she taught herself how to decorate cakes from cookbooks, her early days juggling a 4 a.m. bakery shift with a full-time job, and how she built a business focused on hyperrealistic cakes. They also dive into Julie's signature work, from groom's cakes to custom creations, and she walks Jessie through some of her most memorable designs, including a handbag cake for her Reese Witherspoon and a citrus topiary cake made of mini cakes. Get our Mom's the Bombe Issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Julie: Instagram, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

From childhood dreams sparked in front of the TV to the glow of a buzzing dining room, Bismark's journey into hospitality is anything but ordinary. Inspired at just six years old by hours of Food Network, he set his sights early on owning a restaurant—and never let go of that vision. In this episode, we trace his path from dishwasher to barback to bartender, learning the craft from the ground up and gaining a deep respect for every role in the industry. Today, he's the proud owner of The Nine, a sexy, inviting space in Worthington with creative dishes, thoughtful cocktails, and unmistakable energy. Bismark shares what it took to turn a childhood dream into a thriving reality, the lessons he learned along the way, and how he's building an experience that will keep people coming back for more.

An oil and gas lease sale is scheduled in Alaska's Arctic National Wildlife Refuge (ANWR) for June. The auction of drilling rights is mandated in federal law, but also reflects the Trump administration's commitment to promoting energy development in the state. The response from Indigenous residents that live in or near the refuge is mixed, as the Alaska Desk’s Alena Naiden from our flagship station KNBA reports. The U.S. Bureau of Land Management (BLM) announced this month it will hold a lease sale in the nation's largest wildlife refuge, in the northeastern corner of Alaska. The piece of ANWR that has been the subject of passionate dispute for decades is the Coastal Plain, a swath along the Beaufort Sea that potentially has oil and gas reserves. The only community within the refuge is Kaktovik, an Iñupiaq village of about 300 people. Kaktovik Mayor Nathan Gordon Jr. says resource development in the refuge means economic opportunity because the regional government, the North Slope Borough, taxes oil and gas companies. “The taxes that come from the development pay for our schools, our water system, our sewer system. It pays for everything that has meaning in our lifestyle and protection and safety.” ANWR provides habitat for migratory birds and polar bears. And the Coastal Plain specifically is the calving grounds for the Porcupine Caribou Herd. Gordon says he believes development within the refuge will not interfere with wildlife. “With restrictions in place, it’s already set in stone for us to have safe development with our animals.” But opponents of the project are concerned that gravel roads, drilling, and seismic exploration can harm caribou, especially during their vulnerable calving period. The Gwich'in community of Arctic Village is located right outside ANWR to the south. Faith Gemmill lives in Fairbanks, but is from Arctic Village and has family there. “Imagine oil development in their core calving area. It’s going to … devastate our herd.” Gemmill says caribou support food security, culture, spirituality, and economy for Gwich'in people, including the future generations. “Our way of life is reliant on the caribou. So in my opinion, (President Donald) Trump’s incessant drive to drill in this area is a form of cultural genocide of the Gwich’in.” If the upcoming lease sale is successful, it could still take years for a project to break ground. Additional reporting from Alaska Public Media’s Liz Ruskin Diné chef Justin Pioche, right, inspects ingredients as “Chopped” host Ted Allen watches during an episode from April 21, 2026. (Courtesy Food Network) “Chopped” is a Food Network show where four chefs compete in a race against time to make a three-course meal. The latest episode aired Tuesday night and featured an all-Indigenous lineup. As KJZZ's Gabriel Pietrorazio reports, a Navajo chef took the honors. From Chicago to Montana, Indian Country's top cooks vied for the “Chopped” title, but two of them repped the Southwest including Chef Ray Naranjo, who comes from the Santa Clara Pueblo just north of Santa Fe, N.M. Justin Pioche lives on the Navajo Nation. The 2023 James Beard finalist for Best Chef in the Southwest co-owns Pioche Food Group, a high-end catering company. He plans on using the $10,000 cash prize to help pay for his own brick-and-mortar restaurant. Get National Native News delivered to your inbox daily. Sign up for our daily newsletter today. Download our NV1 Android or iOs App for breaking news alerts. Check out today’s Native Aerica Calling episode Thursday, April 23, 2026 — Gathering of MCs: Native musicians compete for best bars, beats, and freestyles

Many people know Maneet Chauhan as a Food Network competitor and judge, a cookbook author, and a trailblazing chef and restaurateur, but it's almost impossible to keep up with all her projects. Not only does she run Chauhan Ale & Masala House in her hometown of Nashville, she's also behind The Mockingbird, another Nashville favorite, and she and her husband recently opened eet, a new restaurant in Disney Springs, Florida. In recent years, she's written two cookbooks and appeared on shows like Chopped, BBQ Brawl, Maneet's Eats, and Tournament of Champions, where she became the first two-time winner in the show's history. Sid talks to Maneet about how she honors traditional Indian cuisine while making it modern and accessible, why she sees BBQ as a global language, and how she's turning her 50th birthday into a year-long celebration. For more info visit: southernliving.com/biscuitsandjam Episode Art Courtesy of Southern Living/ Morph Hospitality Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jason dabbled in "Real Housewives of Rhode Island," and will stay for the ride, Colleen tells us about Food Network's upcoming "Chopped Castaways," Holly continues on her "Beef" journey on Netflix, big ratings for Season 2 of "The Pitt," and Jason is VERY excited for new "9-1-1 Nashville" casting newsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jason Fraley wishes a happy 50th birthday to celebrity chef Bryan Voltaggio, who competes tonight in the finale of the Food Network's "Tournament of Champions VII." They spoke when he competed on Bravo's "Top Chef: All-Stars L.A." in March 2020 right as the pandemic shook up the restaurant industry, including businesses in their shared hometown of Frederick, Maryland. (Theme Music: Scott Buckley's "Clarion")

Evan's Miami Heat lost to the Charlotte Hornets, and Bam Adebayo left the game after a dirty play from LaMelo Ball. Should LaMelo have been punished? Is Heat Culture dead? We also learned that Magic Johnson is a fan of the show! Then, Celebrity Chef Michael Symon stops by the studio to talk about the newest season of his Food Network show. Plus, WWE Superstar Je'Von Evans joins the show ahead of his big match at WrestleMania 42! Learn more about your ad choices. Visit podcastchoices.com/adchoices

We have a HUGE hour of WWE Guests. First, Former WWE Champion Big E & WWE Commentator Peter Rosenberg stop by the studio. Also, WWE Superstar Je'Von Evans bounces into the studio. Plus, Celebrity Chef Michael Symon stops by to talk about the new season of his Food Network show! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Evan's Miami Heat lost to the Charlotte Hornets, and Bam Adebayo left the game after a dirty play from LaMelo Ball. Should LaMelo have been punished? Is Heat Culture dead? We also learned that Magic Johnson is a fan of the show! Then, Celebrity Chef Michael Symon stops by the studio to talk about the newest season of his Food Network show. Plus, WWE Superstar Je'Von Evans joins the show ahead of his big match at WrestleMania 42! Learn more about your ad choices. Visit podcastchoices.com/adchoices

We have a HUGE hour of WWE Guests. First, Former WWE Champion Big E & WWE Commentator Peter Rosenberg stop by the studio. Also, WWE Superstar Je'Von Evans bounces into the studio. Plus, Celebrity Chef Michael Symon stops by to talk about the new season of his Food Network show! Learn more about your ad choices. Visit podcastchoices.com/adchoices

We have a HUGE hour of WWE Guests. First, Former WWE Champion Big E & WWE Commentator Peter Rosenberg stop by the studio. Also, WWE Superstar Je'Von Evans bounces into the studio. Plus, Celebrity Chef Michael Symon stops by to talk about the new season of his Food Network show! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Evan's Miami Heat lost to the Charlotte Hornets, and Bam Adebayo left the game after a dirty play from LaMelo Ball. Should LaMelo have been punished? Is Heat Culture dead? We also learned that Magic Johnson is a fan of the show! Then, Celebrity Chef Michael Symon stops by the studio to talk about the newest season of his Food Network show. Plus, WWE Superstar Je'Von Evans joins the show ahead of his big match at WrestleMania 42! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Evan's Miami Heat lost to the Charlotte Hornets, and Bam Adebayo left the game after a dirty play from LaMelo Ball. Should LaMelo have been punished? Is Heat Culture dead? We also learned that Magic Johnson is a fan of the show! Then, Celebrity Chef Michael Symon stops by the studio to talk about the newest season of his Food Network show. Plus, WWE Superstar Je'Von Evans joins the show ahead of his big match at WrestleMania 42! Learn more about your ad choices. Visit podcastchoices.com/adchoices

We have a HUGE hour of WWE Guests. First, Former WWE Champion Big E & WWE Commentator Peter Rosenberg stop by the studio. Also, WWE Superstar Je'Von Evans bounces into the studio. Plus, Celebrity Chef Michael Symon stops by to talk about the new season of his Food Network show! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Evan's Miami Heat lost to the Charlotte Hornets, and Bam Adebayo left the game after a dirty play from LaMelo Ball. Should LaMelo have been punished? Is Heat Culture dead? We also learned that Magic Johnson is a fan of the show! Then, Celebrity Chef Michael Symon stops by the studio to talk about the newest season of his Food Network show. Plus, WWE Superstar Je'Von Evans joins the show ahead of his big match at WrestleMania 42! Learn more about your ad choices. Visit podcastchoices.com/adchoices

We have a HUGE hour of WWE Guests. First, Former WWE Champion Big E & WWE Commentator Peter Rosenberg stop by the studio. Also, WWE Superstar Je'Von Evans bounces into the studio. Plus, Celebrity Chef Michael Symon stops by to talk about the new season of his Food Network show! Learn more about your ad choices. Visit podcastchoices.com/adchoices

meme #laugh #podcast #comedypodcast #comment #funny #humor #video #meme #trending #world #meme #happy #friends #friendship #friendshipgoals www.TheMasonAndFriendsShow.com https://thejuunit.bandcamp.com/releases https://www.youtube.com/@SuperStationWJDL-TV5 A Ridiculous Fever Dream of Pro Wrestling Presented by J Dub https://www.glass-flo.com Great Pipes for Sure Sick Ju, Dry heaves, Lisa standing by, puke and shit, hydrating? queen suite, per dieum, Next weekend Painting, Ju House Flipping, Food Truck Boat, mama ain't raise no bitch sauce, Franks is the best, shitty Fries at Fosters, shake em loose, wing Issues, Home Plans, Food Network, Find Terrible Restaurants, Dash then Bash, at Fosters? Franchise, Chet think he got Shaq, no way, Shaq and Chuck, always ready to go, the music of this episode@ https://open.spotify.com/playlist/4GuZJ8pxVOeh0hTTciPtin?si=8a792497c5f34c0a support the show@ www.patreon.com/MperfectEntertainment

I'm cooking for two people who actually know what they're doing in the kitchen, so obviously I make chicken schnitzel with an apple fennel salad and a blue cheese olive tapenade thing that somehow really worked. We get into everything from Food Network and travel shows to burger trends, bread options and Andrew has me fully spiraling about salmonella. This one is chaotic, super food nerdy, and one of my favorite hangs in a while. New episodes of Andrew Zimmern's Wild Game Kitchen premiere on May 25th during Grill Week on Tastemade. https://www.tastemade.com/shows/wild-game-kitchen Follow Andrew: https://www.instagram.com/chefaz Antonia: https://www.instagram.com/chefantonia Sponsors: Everything420 - https://upf.ai/8l07uvec Magic Spoon - You can get $5 off your next order, including the Protein Pastries, at https://MagicSpoon.com/BURNING. Ro - Go to https://ro.co/burning to see if you're eligible for the new GLP-1 pill on Ro. BetterHelp - When life feels overwhelming, therapy can help. Sign up and get 10% off at https://BetterHelp.com/bert. #AndrewZimmern #AntoniaLofaso #ChickenSchnitzel #FoodDebates #BurgerBash #FoodNetwork #KitchenChaos #AnthonyBourdain #SOBEWFF SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream FREE BERT on Netflix: https://www.netflix.com/title/81696123 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour Subscribe to Berty Boy Clips: https://www.youtube.com/@BertyBoyClips For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

Zoha Malik, the creator behind Bake With Zoha, joins the pod to talk about being named to Food Network's Hot List and how a weekend baking hobby turned into one of the most popular dessert accounts on the internet. She shares how teaching herself baking from scratch shaped her approach to recipes, why understanding the “why” behind baking matters, and how a single viral brownie video helped kickstart her community. Zoha also dives into the cultural influences behind her desserts, from growing up in Pakistan surrounded by family meals and cardamom-infused sweets to blending nostalgic flavors with classic American baking. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Zoha on Instagram: HERE Learn More about Food Network Hot List: HERE Hosted on Acast. See acast.com/privacy for more information.

WE talk all things salmon! PLus goodbrother Chef Dan the Spiceman from Easy Eats and The Pantry in Fairfield hangs with us and we take your calls as we are live in the WICC studio!

On this episode of After Reality, I'm joined by former Bachelor producer Adam Mansfield, who weighs in on the current state of the franchise, the pressure to evolve, and what today's audiences are really looking for. We also get into the buzz around Taylor Frankie Paul potentially stepping in as the next Bachelorette—and what that kind of casting could mean for the future of the show.From there, we go behind the scenes of Adam's time on The Bachelor, where he shares what it's really like producing a 24/7 reality show, the emotional connections formed with contestants, and how he mastered the ultimate producer poker face. We also revisit the magic of “Happy Couple” weekends (yes, he was part of making those happen) and what it takes to pull off international filming and travel at that level.Now a dad and producing for the Food Network, Adam opens up about how his career has evolved and where life has taken him after stepping away from the franchise.If you've ever wondered what's happening behind the curtain—and what's next for The Bachelor—this is an episode you don't want to miss.@themansfield@meatcutebbq Hosted on Acast. See acast.com/privacy for more information.

Bryan Ford joins the pod to talk about judging Food Network's new competition series Ultimate Baking Championship and what it was like watching some of the most skilled pastry chefs in the country go head-to-head. He shares why blind judging raises the stakes, what separates technically perfect baking from something truly special, and how storytelling plays a role even in the most precise desserts. Plus, Bryan opens up about opening Diljan Bakery in Brooklyn, exploring Afghan baking traditions, and how his self-taught path helped shape the way he approaches both baking and business today. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Bryan on Instagram: HERE Learn More about Ultimate Baking Championship: HERE Hosted on Acast. See acast.com/privacy for more information.

#953: Join us as we sit down with Valerie Bertinelli – Golden Globe–winning actress, Emmy-nominated host, New York Times bestselling author, and entrepreneur whose decades-long career spans television, publishing, food, and lifestyle. From her early days as a teen sitcom star to becoming a beloved Food Network host and bestselling author, Valerie has continually reinvented herself while staying true to who she is. In this episode, Valerie opens about her deeply personal journey toward self-acceptance, healing from past trauma, and doing the emotional work that comes with it. She shares the vulnerability behind writing her latest book, the lessons she's learned throughout her career and personal life, and how her son, Wolfgang Van Halen, continues to inspire her every day.   To Watch the Show click HERE   For Detailed Show Notes visit TheBossticks.com   To connect with Valerie Bertinelli click HERE   To connect with Lauryn Bosstick click HERE   To connect with Michael Bosstick click HERE   Read More on The Skinny Confidential HERE   Head to our ShopMy page HERE and LTK page HERE to find all of the products mentioned in each episode.   Get your burning questions featured on the show! Leave the Him & Her Show a voicemail at +1 (512) 537-7194.   To learn more about Valerie and check out her new book, Getting Naked: The Quiet Work of Becoming Perfectly Imperfect, visit https://valeriesplace.com.   This episode is sponsored by The Skinny Confidential The beauty tool that started it all, redesigned to evolve with you. Shop Ice Roller at https://bit.ly/IceRollerSilver today.   This episode is sponsored by Unreal Snacks Visit http://Unrealsnacks.com/SKINNY to get $2 off a bag of Unreal. Terms and conditions apply.   This episode is sponsored by Veracity  For up to 60% off your order, head to http://VeracityHealth.co and use code SKINNY.   This episode is sponsored by Experian Get started with the Experian App now!   This episode is sponsored by Dose New customers can save 35% on your first month of subscription by going to http://dosedaily.co/SKINNY or entering SKINNY at checkout.   This episode is sponsored by Taylor Farms To learn more visit http://TaylorFarms.com.   This episode is sponsored by Starbucks Order Now on the app.   This episode is sponsored by Granola You can try it totally free for three months - just head to http://granola.ai/skinny.   Produced by Dear Media  

On January 2, 2000, eighteen-year-old Zebb Quinn finished his shift at Walmart in Ashville, North Carolina and set off to look at a used car with his co-worker, Jason Owens. Halfway to their destination, Zebb told Jason he received an important call on his pager and needed to return the call immediately and they would have to postpone their plans to look at the car. That was the last time anyone saw Zebb Quinn. For weeks, Zebb's family and the Ashville police searched for the teenager, but it was as though he had disappeared into thin air. Then, to everyone's surprise, Zebb's car was found in a parking lot not far from the hospital where his mother and sister worked, as though someone had left it in a conspicuous place where it would be found. But more surprising than the discovery of the car itself was the incredibly strange and unexpected evidence found inside the vehicle, including several markings on the windows in red lipstick and a live black labrador puppy. References Alexander, Phil. 2000. "Police, family puzzled by Arden teen's disappearance." Asheville Citizen-Times, January 21: 11. Bever, Lindsey. 2015. "N.C. man charged in murder of Food Network star, her." Washington Post, March 18. Brevorka, Jennifer. 2004. "Police release tape in case of teen's disappearance four years ago." Asheville Citizen-Times, January 1: 15. Burgess, Joel. 2022. "Judge accepts plea deal in cold case." Asheville Citizen-Times, July 27: 1. —. 2022. "Zebb Quinn's killer dead, says Owens." Asheville Citizen-Times, July 22: 1. DeGrave, Sam. 2018. "Lawyers clash in Zebb Quinn case." Asheville Citizen-Times, March 16: 1. Forrest, Brett. 2001. "The vanishing." Spin, February 1: 90. Kepley-Steward, Kristy. 2020. "20 years after the disappearance of Zebb Quinn, still very few answers." WLOS News, January 3. King, Kimberley. 2022. "Former friend shares about 'pathological liar' Owens ahead of plea deal in Zebb Quinn case." WPDE News, July 22. Maxwell, Tonya. 2001. "Questions abound in Quinn case." Asheville Citizen-Times, January 2: 9. Morrison, Clarke. 2005. "Detectives hope re-enactment will jog memories." Asheville Citizen-Times, January 14: 1. 2012. Disappeared. Produced by Peacock Productions. Performed by Peacock Productions. Tomlin, Robyn. 2000. "A mother pleads: Where is my son?" Ashville Citizen-Times, August 6: 1. Warren, Sabian. 2012. "Dog a living link to Quinn cold case." Asheville Citizen-Times, April 20: 1. —. 2015. "Suspect destroyed bodies." Asheville Citizen-Times, March 21: 1. Cowritten by Alaina Urquhart, Ash Kelley & Dave White (Since 10/2022)Produced & Edited by Mikie Sirois (Since 2023)Research by Dave White (Since 10/2022), Alaina Urquhart & Ash KelleyListener Correspondence & Collaboration by Debra LallyListener Tale Video Edited by Aidan McElman (Since 6/2025) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.