Podcasts about food tv

On today's MJ Morning Show: This needs to be fixed in the D.C. area Morons in the news Something happens Friday at 10:42pm Baby shower ends with woman trying to run someone over Anniversary of the OJ slow-speed chase Which 4 states have the most psychopaths Billionaire Bunker Island can't get rid of their crap Burger King Bobby ATM story Listener's story from an Airbnb Another Howard Frankland Bridge first Don't cross the solid white lines! Pope Leo is related to Madonna and Justin Bieber No special Father's Day for MJ... We took calls Aussie restaurant owner rant Restaurant week Food TV host RIP Heart's stolen instruments recovered Nearly 3,000 Nintendo Switches stolen Guy arrested for shooting at former boss Wet bag under Flight passenger's seat Extra screening for Terry Bradshaw Jeff Bezos' wedding may face some protesters

Craig Elsten and Chris Reed talk about the changing state of streaming television, and how "thing of the week" shows are regaining their niche in the contentverse. Two current examples are both in play, "Poker Face" on Peacock, and "Duster" on Max. Hear reviews of both series without spoilers!Send the show an email: crossingstreamstvpodcast@gmail.com 

PBS's "Lucky Chow" host, Danielle Chang, has been using food as a tool to promote diversity since her family immigrated from Taiwan to Texas when she was 5, and she eventually turned it into a career! Danielle tells host Rachel Belle which condiment she always keeps in her bag and Your Last Meal listeners call in to confess what flavor enhancers they have sneaked into restaurants, movie theaters and doughnut shops over the years. First Beyoncé sang about having hot sauce in her bag, then Hillary Clinton talked about her spicy stash on the campaign trail. But Emmy-nominated journalist Myra Flynn says the habit of toting hot sauce started out of necessity with enslaved Americans. Season Seven of Lucky Chow premieres May 1 on PBS! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle (Season 2 starts April 3!)! Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

Reality TV, or at least TV that vaguely resembles reality, takes over the podcast this week. First, Neal Pollack welcomes in Rick Ellis, from the Too Much TV sub stack, to discuss Neal's thesis that TV food competitions have reached their "decadent endgame." Rick doesn't quite agree. His thesis is that Jeffrey Zaslav and the other Warner Brothers Discovery executives who run the Food Network have just realized they can make more profit by producing fewer episodes.They both criticize, somewhat lightly, that Top Chef has become little more than a feeder ramp for bad Food Network shows. Rick, much to Neal's surprise, has little bad to say about 'House of Knives,' which Neal considers to be the absolute nadir of the food competition genre. Neither of them are willing to offer any praise to 'Wildcard Kitchen,' which feels phony and derivative. Regardless, this is the deepest dive into the politics and machinations of food competition TV as you're ever likely to hear anywhere.More discussed in the zeitgeist is 'Love Is Blind,' which recently concluded its 8th season with a couple of high-profile jiltings, one at the altar itself, because the betrothed couldn't agree on politics. In both cases, it was liberal women rejecting conservative or at least apolitical men. Neal and guest Rachel Llewellyn parse what this actually portends for society. It used to be the case that people in romantic relationships could disagree on politics, at least as regards some issues. Love Is Blind is really just a symptom of a larger societal illness where people are no longer allowed to disagree. Many of them simply exist in different realities entirely. These are sad times, especially if you're competing in a cooking show against someone who you might want to marry but cannot because you hold different political opinions than they do on important issues of the day.Enjoy the podcast!

Karen Katz is a veteran executive TV producer and writer with over 1500 hours of television programming to her credit. Her illustrious career includes producing for networks such as Food Network, Discovery Networks, HBO Family, and more. She has worked on competition, lifestyle, documentary, reality, children's TV, and music/variety programming both domestically and internationally. Karen was the executive producer of Emeril Live during its pinnacle, and experienced firsthand the whirlwind of excitement, chaos, and creativity that unfolded behind the scenes. Karen's new memoir, "Getting Sauced: How I Learned Everything I Know About Food From Working in TV is a backstage pass into the enthralling world of early food television, seasoned with humor, heart, and a dash of culinary magic. I loved this book! Karen's upbringing in Long Island, where Lipton Soup Mix and orange juice reigned supreme in the kitchen, laid the foundation for her flavorful adventures. From humble beginnings to haute cuisine, her narrative charts a course from Mrs. Paul's Fish Sticks to Michelin-starred delicacies, offering readers a taste of the glutton-to-glamour transformation that defined her culinary evolution. Let's have a listen to Karen Katz!

HAPPY HALLOWEEN WHISKTAKERS! It's become a thing on the podcast to have a fun episode for Halloween. After filming Halloween Baking Championship Season 8 in 2022, Halloween has become a super meaningful holiday to me! Last year I welcomed two past HBC winners for a fun roundtable. This year, I knew I had to go even bigger… so I invited HBC JUDGE, Pastry Chef Extraordinaire, and the entrepreneur behind the infamous Piecaken, Zac Young, to join us in the studio!   This episode has ALL THE THINGS: Hear about Zac's unique journey from a musical theater career to somehow finding himself enrolling in culinary school Zac's adventures working as part of the opening team at Bouchon Bakery, as the pastry chef for Alex Guarnaschelli, and consulting for (and ultimately becoming a partner at) The David Burke Group. The story behind the creation of the Piecaken, Zac's foray into large-scale production desserts for wholesale, and the opening of his newest venture, Zac Young's Sprinkletown How Zac landed his “night job” doing Food TV, and how he balances his crazy schedule ALLLL of the behind-the-scenes tea about Halloween Baking Championship, what it's like to be a judge on Food TV, and a fun round of HBC-themed rapid-fire-questions! Support Zac! Follow him on Instagram  Check out Piecaken Bakeshop on Goldbelly or visit Zac Young's Sprinkletown Watch Food Network's Halloween Baking Championship, now streaming on MAX Support the Pod! Follow us on Instagram Be sure to leave us a 5-star review wherever you listen to your podcasts!

TV presenter Rob Rinder joins Grace in her east London home to share his comfort food. Rob has been on our TV screens for a decade as Judge Rinder on the hit ITV show and, more recently, making documentaries. His 2020 BBC documentary My Family, The Holocaust and Me, about his Jewish heritage, garnered him an MBE for services to Holocaust education and awareness. Listen in as Rob swigs scotch and regales Grace with tales of his baker grandfather, his friendship with Benedict Cumberbatch, and how he turns to takeaway food at times of stress

In this episode, we take a deep dive into the evolution of food television, from the early days of simple, instructional shows to today's diverse and dynamic culinary landscape. We'll explore how icons like Betty Crocker shaped early cooking programs, empowering women in the kitchen, and how trailblazers like Julia Child, Emeril Lagasse, and Guy Fieri pushed boundaries—changing not just how we cook, but how we see race and gender in food media.We'll also journey into the origins of Iron Chef, its impact on Asian identity, and how it became a global cultural phenomenon. Plus, we'll reflect on the genre's transition to streaming, where shows like Chef's Table have brought a more artistic, inclusive approach to the culinary world. And as food competition shows shift from cutthroat to kind, what does the future hold for food media?Here are some of the references from this episode, for those who want to dig a little deeper:Books by Tasha Oren: Food TV ; Global Asian American Popular CulturesJoyce ChenEddie WangDavid Chang The Evolution of Television FormatsMasterChef Junior: Watch on HuluProject Runway: Watch on Netflix, IMDbSurvivor: Watch on CBSJulia ChildJulia Child's The French Chef by Dana PolanThe French Chef with Julia ChildSmithsonian Air and Space Museum ; Julia Child clipEmeril Lagasse ; Emeril Live clipIron Chef ; Netflix TrailerWall Street (1987 film)Hillary Clinton and the Return of the (Unbaked) Cookies - New York TimesHillary Clinton explains "Bake cookies" remark April 1992 - DailymotionBetty Crocker - history; Betty Crocker on the radioGuy Fieri Food Network Curtis Aiken Mind of a Chef: Watch on Youtube, IMDbChef's Table trailer; Watch on Netflix, IMDbJeff Yang's new book, The Golden ScreenWilliam Shatner Hell's Kitchen: Watch on FOX, IMDbGordon Ramsay on Hot OnesBaking Impossible trailerThe Great British Bake OffBong Appetit: Trailer; Watch on Youtube, IDMbVanessa Lavorato & Miguel Trinidad (Bong Appetit) - The SmokeboxCooking with CannabisBake Squad trailerThe Bear trailer: Watch on Hulu, IMDbSimply Sara (YouTube)Check out our previous Episode 61: Broken Bread with Chef Roy Choi and KCET's Juan Devis ––––––––––––––––––––––––––––––Share your thoughts via Twitter with Henry, Colin and the How Do You Like It So Far? account! You can also email us at howdoyoulikeitsofarpodcast@gmail.com.Music:“In Time” by Dylan Emmett and “Spaceship” by Lesion X.In Time (Instrumental) by Dylan Emmet https://soundcloud.com/dylanemmetSpaceship by Lesion X https://soundcloud.com/lesionxbeatsCreative Commons — Attribution 3.0 Unported — CC BY 3.0Free Download / Stream: https://bit.ly/in-time-instrumentalFree Download / Stream: https://bit.ly/lesion-x-spaceshipMusic promoted by Audio Library https://youtu.be/AzYoVrMLa1Q––––––––––––––––––––––––––––––

Episode Two hundred and seventeen Ban on junk food TV adverts-aac

McCall Gridley is Head of Sales & Partner Experience at Tastemade. On this episode of ITS, McCall tells Ali how brands can partner with Tastemade to create content that not only creates awareness, but also drives sales. They discuss the ever-evolving state of food media, how to think about content and consumer mindset, and why a media ecosystem is better than a single channel strategy.Photo courtesy of Tastemade.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!In The Sauce is Powered by Simplecast.

Matt Goulding is in the studio, and we have a great chat about his new series on Apple TV+, Omnivore. Matt has known Matt for years and really love his writing, which came to life in a series of memorable travel books as well as in the online magazine he cofounded, Roads & Kingdoms. We talk about Spain, Italy, Japan, and how he covered each country with memorable prose. And we discuss his extremely cool collaboration with René Redzepi. Omnivore is food TV at its most visually stunning, and we talk about the process of getting the show made. It's a fun conversation with Matt, and I hope you enjoy it.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM MATT GOULDING:This Is TASTE 435: René RedzepiRice Noodle Fish: Deep Travels Through Japan's Food Culture [KAL]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chef/restaurateur Daniel Shemtob, The Lime Truck, TLT, and Hatch Yakitori. The all-star winner of Food Network's "The Great Food Truck Race," Shemtob is also co-founder of Snibbs, the world's most comfortable non-slip shoe.    About two weeks before opening Hatch, Shemtob had a nasty fall in the kitchen.    “I herniated and slipped my L5 and L4 disc, which is pretty much the lowest part of your vertebrae,” Shemtob explains. “I'm 23, 24 years old, and I'm watching someone else open my line, which, as a chef, is a very difficult thing to do.”   Shemtob went down a rabbit hole of wondering, ‘Why isn't anyone making good footwear? Why isn't there anything that actually speaks to the worker, to the chef?'   As a result, he partnered with renowned orthopedic surgeon Jason Snibbe and entrepreneur Haik Zadoyan, his high school best friend. Snibbs footwear was born!    Outstanding service sets a restaurant apart, and that is something that has translated well to Snibbs.   “Because we're hospitality people … whenever customers need something, we go above and beyond,” he explains.   While there are nuances, whether you are developing a recipe or a great pair of shoes, you start with a product and then you reiterate, perfect, test and reiterate again.    “My two loves have always been food and fashion and now I get to exercise both muscles,” Shemtob says. “I'm just having a lot of fun doing it. “    Daniel Shemtob shares his career journey from soup to Snibbs. He also talks about his love of food, his first cooking memory–hence, the matzo pizza, Food TV, Food on TV (“The Bear”), and the joy of entertaining.    Learn more at Snibbs.co and Danielshemtob.com and follow @snibbsfootwear  on @daniel.shemtob Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Join host Samuel Goldsmith for an insightful conversation with world renowned chef René Redzepi and multi award winning food writer and editor Matt Goulding to discuss their new project, the Apple TV+ series 'Omnivore.' Discover how the series delves into eight everyday ingredients to explore the magic and significance of food. René and Matt also explore their culinary histories and their unique perspectives on food and cooking. From tales of international pop-ups to the creation of the series and its inspiration from nature documentaries, this episode offers a rich dive into the cultural and emotional landscape of food. And, of course, we find out their favourite dish and hear their cookery confessions. https://apple.co/3SQw0Ic Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

7shifts is a scheduling, payroll, and employee retention app designed to improve performance for restaurants. Founded in the back office of a sandwich shop in 2014, 7shifts was born out of CEO Jordan Boesch's desire to create simple solutions for complex team management challenges. Listen now to learn about engaging employees, simplifying product development, and why now is the best time to be a restaurant operator. Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc • OVATION - Guest Feedback Platform: https://ovationup.com/shawn

is a scheduling, payroll, and employee retention app designed to improve performance for restaurants. Founded in the back office of a sandwich shop in 2014, was born out of CEO Jordan Boesch's desire to create simple solutions for complex team management challenges. Listen now to learn about engaging employees, simplifying product development, and why now is the best time to be a restaurant operator. Sponsored by:  • TOAST - All-In-1 Restaurant POS: • OVATION - Guest Feedback Platform:

Chef Joe Flamm is the culinary director of Day Off Group, which runs popular Chicago restaurants Rose Mary and BLVD Steakhouse. He is also the winner of Top Chef. Early on, he learned the importance of telling stories whether on TV or social media. Listen now to learn about becoming a celebrity chef, perfecting Balkan cuisine, and keeping it real on social media. Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc • OVATION - Guest Feedback Platform: https://ovationup.com/shawn  

Chef Joe Flamm is the culinary director of Day Off Group, which runs popular Chicago restaurants Rose Mary and BLVD Steakhouse. He is also the winner of Top Chef. Early on, he learned the importance of telling stories whether on TV or social media. Listen now to learn about becoming a celebrity chef, perfecting Balkan cuisine, and keeping it real on social media. Sponsored by:  • TOAST - All-In-1 Restaurant POS: • OVATION - Guest Feedback Platform:  

Hello, and welcome to another episode of the podcast. Today, I have an interview with Food TV Executive Producer Karen Katz. Karen has worked on food television shows in various competition, lifestyle, documentary, reality, children's, and music/variety programming. She just completed her first book, GETTING SAUCED—How I Learned Everything I Know about Food from Working in TV, a memoir about her life behind the scenes in TV working with some beloved chefs: Emeril Lagasse, Julia Child, Bobby Flay, and Buddy Valastro, to name a few. Today on the podcast, Karen and I discuss why she wrote her memoir, what she learned from working in TV, highlights of her years at Food Network and why food shows are so popular. Karen also shares her advice with someone who wants to get on a cooking show, the value of promoting books on TV, and the inclusion of recipes in her memoir.  Things We Mention In This Episode Join waitlist for Cookbook on KDP Getting Sauced with Karen Katz The Katz Tales Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus Tapas: A Taste of Spain in America  

Send us a Text Message.Join Reyshan Parker on this engaging episode of "Beyond the Check" as he interviews the spirited Karen Katz, a veteran producer in food television and author of "Getting Sauced." Dive into the flavorful world of Karen's 30-year journey, filled with behind-the-scenes tales, celebrity chef encounters, and how a pandemic led to her hilarious and insightful book. Whether it's reminiscing about Julia Child's visit or discussing the evolution of the Food Network, this conversation is packed with delightful anecdotes and practical wisdom from the heart of the kitchen. Don't miss Karen's unique perspective on the food industry and the stories that seasoned her career.GET THE BOOK: https://amzn.to/3KaJsSyFIND KAREN: https://thekatztales.com/Karen Katz, food television, Getting Sauced, cookbook, culinary stories, food network, Julia Child, behind the scenes, Reyshan Parker, podcast interview, food industry insights, career in food TV, urban gardening, sustainable eating#FoodTV #KarenKatz #GettingSauced #CulinaryJourney #BehindTheScenes #FoodNetwork #PodcastInterview #ReyshanParker #CookbookRelease #JuliaChild #SustainableEating #UrbanGardening #FoodIndustryEnjoying the show? Please consider donating to help keep this show cooking! https://www.patreon.com/beyondthecheckSupport the Show.FOLLOW BEYOND THE CHECK ON: https://poplme.co/beyondthecheckWEBSITE https://independentlasagna.com/beyond-the-checkINSTAGRAM https://www.instagram.com/beyondthecheck_YOUTUBE https://www.youtube.com/c/IndependentLasagnaFACEBOOK https://www.facebook.com/BeyondTheCheckWOELINKEDIN https://www.linkedin.com/showcase/beyondthecheckFIND REYSHAN AT:WEBSITE http://reyshanparker.comFACEBOOK https://www.facebook.com/reyshanjparker/LINKEDIN https://www.linkedin.com/in/reyshanparker/INSTAGRAHM https://www.instagram.com/reyshanparkerTIKTOK https://www.tiktok.com/@reyshanparker Instacart - Groceries delivered in as little as 1 hour.Free delivery on your first order over $35.#masterchef #cookingshow #foodshow #travelshow #Foodie #EatingForTheInsta#...

You can send me messages(this is new!)!Have you guys seen Monti Carlo on Instagram? How about the Food Network or other Food TV shows? I feel so out of the loop; I've watched so little TV the last bunch of years that I didn't know she was on TV... BUT I found her on Instagram, and watched her great food saving tip reels. And then one day I saw her back story, and I had to learn more about her. She was so generous to accept my podcast invite, and share her knowledge and passion for food waste with us, and I'm so excited to share this with you all!Monti's tag line is "Save the Food," and it's so heart breaking and beautiful where that stems from. I'm here for all of it - listen to it all here!You can find Monti on Instagram here: https://www.instagram.com/themonticarlo/She also has a You Tube channel here: https://www.youtube.com/@MontiCarloBe on the look out for her upcoming book Spanglish!You can also find her wherever there are Food TV shows~Support the Show.Please follow Grounded In Maine podcast on Instagram here , or on Facebook hereYouTube channel link is here You can DM me there, post, or email me at amysgardenjam@gmail.com. Website for Amy's Garden Jam is www.amysgardenjam.comHow Do I Get There From Here by Jane Bolduc - listen to more at www.janebolduc.comPodcast cover by Becca Kofron- follow here on Instagram here https://www.instagram.com/cute_but_loud/ and/or check out her awesome art projects here: https://www.cutebutloud.com/ Grounded in Maine Podcast is hosted by Buzzsprout, the easiest podcast hosting platform. Learn more at www.buzzsprout.com Grounded in Maine is thrilled to be partnering with Connor Tyson to support listeners with financial coaching. Connect with Coach Connor Tyson of Progress Solutions LLC here: https://bit.ly/48eM9McYou can support this podcast one time (or many) with the Buy me a coffee/Hot Chocolate link here: https://www.buymeacoffee.com/gro...

Morning Show 03 - 04 - 24 Hour 1 Food, TV, Local News Updates by The Watchdog

In this special Thanksgiving-themed episode of "Matinee With Matt," join Matt & Michael as they embark on a delectable journey through the heartwarming world of holiday cuisine, examining the flavors, traditions, and personal anecdotes that make Thanksgiving meals so special. From the savory aroma of fried turkey to the irresistible sweetness of pie, they explore the culinary delights that define this beloved holiday. But the feast doesn't stop at the dining table as they also take a cinematic and small-screen detour into the world of Turkey Day-themed movies and TV shows. From films currently in theaters like "Saltburn," "Next Goal Wins," "The Holdovers" and the slasher flick "Thanksgiving," to iconic television episodes that bring families and friends together, Matt & Michael discuss the content that adds an extra layer of excitement and nostalgia to the Thanksgiving experience. Tune in for a celebration of food, film, and television that will leave you feeling grateful and inspired as you prepare to gather with loved ones around the Thanksgiving table. Hosted on Acast. See acast.com/privacy for more information.

That exemption spot at The Hero World Challenge has been filled by Tiger Woods, who makes his return at the very end of the golf season. The guys ponder what this means (2:14). The RSM Classic wrapped up the PGA Fall, and gave Swede Ludvig Åberg his first win (6:25). The DP World Tour wrapped up their season in Dubai, and besides a Nicolai Højgaard win, there was crazy stuff happening across the course including clubs lost in trees and Rory's ball in a fan's lap (10:11). The LPGA also finished up their season and payed our $2 million to now five-time winner Amy Yang (13:15). Over on our YouTube channel you can see inside the TPC Sawgrass clubhouse plus see interviews with Florida and Georgia football greats, and coming up this weekend see if Alex can beat his wife in a round of golf (14:11). While the PGA TOUR season may be quiet this weekend, the NFL certainly isn't (15:21). This week's guest is our resident holiday decorating and party hosting expert, Brandi Milloy, who also shares how she and her husband, Mr Fantastic, have livened up their weekly dinner routine (15:55). Alex's College Football picks were just OK, but now it's time to wrap up the regular season (46:26). Michael is ecstatic after his Giants won a football game, and Alex finally is starting to understand why Michael has such a good sense of humor about the NFL (47:51). Las Vegas was in the news a lot this week, first about the Oakland A's calling Vegas their new home, and then for the Formula 1 debacle Thursday night on the city streets (50:11). The guys love their Quinnipiac Bobcats, and the hockey team is still rolling strong as defending National Champs (53:18). When the guys #AlwaysEndWithFood, it's about Thanksgiving meal schedules and what exactly do you do the night before Thanksgiving (54:16). Support our friends! Save 10% on a Phone Caddy, Swing Aide Tumbler, and everything else with promo code COURSEOFLIFE at DesertFoxGolf.com Make sure to check out our weekly Live Takes on the LIVETAKE app, available on your phone's App Store. Use our special link - https://zen.ai/thecourseoflife - to save 30% off your first month of any Zencastr paid plan.   Listen + Love + Subscribe: https://podfollow.com/1437411449 Read Alex's Picks on Run Your Pool: https://www.runyourpool.com/articles/author/alexlauzon/  Support the First Tee - Greater Austin: https://bit.ly/3n09U4I  Join us on Facebook: http://bit.ly/2NpEIKJ  Follow us on Instagram: https://bit.ly/2QJhZLQ  Watch us on YouTube: http://bit.ly/3qvq4Dt 

In this episode, Lindsay and Jeffrey discuss her journey to becoming an emmy-nominated Food TV competition show producer and what a deep impact some of these shows have on so many lives and how beautiful meal experiences bring people together. We also talk about her incredible podcast, Table 5, where she has intimate conversations with renowned chefs. Watch this episode on YouTube: https://youtu.be/TuJlOnOb9gA Learn more: Host: Jeffrey M. Zucker Producer: Kait Grey Editor: Nick Case Recording date: 10/3/23 Table 5 podcast: https://linktr.ee/table5 https://www.instagram.com/table5pod/ https://open.spotify.com/show/1Velho24X3CyPykPDh0zOv https://www.youtube.com/@luttr003/videos https://podcasters.spotify.com/pod/show/table5 https://podcasts.apple.com/us/podcast/table-5-with-lindsay-luttrell/id1602604278 https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy83YTUyYjc5NC9wb2RjYXN0L3Jzcw https://pca.st/4a4hxanr https://anchor.fm/s/7a52b794/podcast/rss Bio: Lindsay Luttrell produces popular food competition series such as Guy's Grocery Games, Tournament of Champions, and more. Prior to getting into culinary shows, she spent time in casting for talk and reality series. She is also the creator and host of Table 5 podcast, where she interviews world-renowned chefs. Chapters  0:00 - Intro  11:13 - Education 14:55 - Early Career 33:33 - Food Network  46:10 - Table 5 53:16 - Favorite Restaurants  59:11 - When Work Affected Change  1:06:48 - Mentor  1:10:13 - Ask Jeff a Question 1:14:26 - Most Grateful  1:16:30 - Snap Your Fingers  1:18:41 - How to Support 

Andrew Zimmern grew up in New York City, where he learned his love of food from traveling with his parents and spending weekends with his grandmother. He got his first job in a restaurant on Long Island at age 14, and after some difficult years with substance abuse, he eventually moved to Minnesota, where he got sober and gained attention as a chef, radio host, writer, and television personality. In 2006, he started hosting Bizarre Foods on the Travel Channel, which earned him four James Beard Awards and made him one of the most successful hosts in the history of Food TV. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Script Editor Jennifer Del Sole-Director of Audio Growth Strategy & Operations Learn more about your ad choices. Visit megaphone.fm/adchoices

Elizabeth Poett joins us to talk about life as a seventh-generation rancher, which she celebrates in her debut cookbook, “The Ranch Table: Recipes from a Year of Harvests, Celebrations, and Family Dinners on a Historic California Ranch.” Elizabeth is also the star of “Ranch to Table” on the Magnolia Network and was featured on the cover of Cherry Bombe's recent Food TV issue.  Thank you to OpenTable for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Elizabeth: Instagram, website, The Ranch Table cookbook, Elizabeth on the cover of Cherry Bombe Magazine

Each week, Paul Foster (Michelin Star Chef) and Simon Alexander (award winning podcaster/ producer) catch up for coffee at Paul's Michelin Star Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Marco Pierre White and the importance of service and company over taste, trusting suppliers, cooking shows and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

Nothing says "summer" like a heaping helping of Food TV! Welcome to the cookout. Come get you a plate. Your auntie made the Over-the-Counter potato salad, so you KNOW it's fire. Oh, and your uncle is over there grilling up a BOMB Second Opinion. The cousins said they're gonna make a run later for some Urgent Care. Go tell them to grab a bag of ice while they're out there, okay? We're gonna need it, because this episode is HOT!Enjoy these after-dinner mints:Sydney's omelet from The Bear:  https://www.allrecipes.com/how-to-make-the-omelet-from-the-bear-7560284  Books by TWO TIME (!) James Beard Award winner Adrian Miller:- Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time https://adrianemiller.com/product/soul-food-paperback/- The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families from the Washingtons to the Obamas https://adrianemiller.com/product/the-presidents-kitchen-cabinet-paperback/- Black Smoke: African Americans and the United States of Barbecue https://adrianemiller.com/product/black-smoke-hardcover/Star Trek cookbook: https://shop.underground-books.com/book/9780671000226Star Trek Cocktails: A Stellar Compendium  https://www.barnesandnoble.com/w/star-trek-cocktails-glenn-dakin/1137572000Hungry for Answers, featuring Caroline Randall Williams, produced by Viola Davis (trailer) https://www.youtube.com/watch?v=1dQV8dxOrw0Last Supper Society: https://www.lastsuppersociety.comHomegrown trailer: https://www.youtube.com/watch?v=uFz3OFs72Dc&t=116sFinally, if you'd like to visit the restaurants you've seen on your favorite shows, check out this website: https://www.tvfoodmaps.com 

Oregon fans are hoping that the Ducks' defense takes a major step forward in 2023 after a decent, but somewhat disappointing, showing in 2022. Does the key to their improvement lie in personnel or in the coaching staff? On today's episode of Locked On Ducks, Spencer McLaughlin also looks at Oregon's 2 preseason All-P12 nominees and a notable snub. Recruiting matters a great deal if Oregon is going to build a national championship team, but there's another factor that the Ducks must possess to get to that level. Spencer sheds further insight as to why he opposes the 12-team playoff in College Football starting in 2024. Plus, a brief discussion on a matter of great importance: Food TV. Support Us By Supporting Our Sponsors! LinkedIn LinkedIn Jobs helps you find the qualified candidates you want to talk to, faster. Post your job for free at LinkedIn.com/LOCKEDONCOLLEGE. Terms and conditions apply. eBay Motors For parts that fit, head to eBay Motors and look for the green check. Stay in the game with eBay Guaranteed Fit. eBay Motors dot com. Let's ride. eBay Guaranteed Fit only available to US customers. Eligible items only. Exclusions apply. FanDuel Make Every Moment More. Don't miss the chance to get your No Sweat First Bet up to TWO HUNDRED DOLLARS in Bonus Bets when you go FanDuel.com/LOCKEDON. FANDUEL DISCLAIMER: 21+ in select states. First online real money wager only. Bonus issued as nonwithdrawable free bets that expires in 14 days. Restrictions apply. See terms at sportsbook.fanduel.com. Gambling Problem? Call 1-800-GAMBLER or visit FanDuel.com/RG (CO, IA, MD, MI, NJ, PA, IL, VA, WV), 1-800-NEXT-STEP or text NEXTSTEP to 53342 (AZ), 1-888-789-7777 or visit ccpg.org/chat (CT), 1-800-9-WITH-IT (IN), 1-800-522-4700 (WY, KS) or visit ksgamblinghelp.com (KS), 1-877-770-STOP (LA), 1-877-8-HOPENY or text HOPENY (467369) (NY), TN REDLINE 1-800-889-9789 (TN) Learn more about your ad choices. Visit podcastchoices.com/adchoices

Oregon fans are hoping that the Ducks' defense takes a major step forward in 2023 after a decent, but somewhat disappointing, showing in 2022. Does the key to their improvement lie in personnel or in the coaching staff?On today's episode of Locked On Ducks, Spencer McLaughlin also looks at Oregon's 2 preseason All-P12 nominees and a notable snub. Recruiting matters a great deal if Oregon is going to build a national championship team, but there's another factor that the Ducks must possess to get to that level.Spencer sheds further insight as to why he opposes the 12-team playoff in College Football starting in 2024. Plus, a brief discussion on a matter of great importance: Food TV.Support Us By Supporting Our Sponsors!LinkedInLinkedIn Jobs helps you find the qualified candidates you want to talk to, faster. Post your job for free at LinkedIn.com/LOCKEDONCOLLEGE. Terms and conditions apply.eBay MotorsFor parts that fit, head to eBay Motors and look for the green check. Stay in the game with eBay Guaranteed Fit. eBay Motors dot com. Let's ride. eBay Guaranteed Fit only available to US customers. Eligible items only. Exclusions apply.FanDuelMake Every Moment More. Don't miss the chance to get your No Sweat First Bet up to TWO HUNDRED DOLLARS in Bonus Bets when you go FanDuel.com/LOCKEDON.FANDUEL DISCLAIMER: 21+ in select states. First online real money wager only. Bonus issued as nonwithdrawable free bets that expires in 14 days. Restrictions apply. See terms at sportsbook.fanduel.com. Gambling Problem? Call 1-800-GAMBLER or visit FanDuel.com/RG (CO, IA, MD, MI, NJ, PA, IL, VA, WV), 1-800-NEXT-STEP or text NEXTSTEP to 53342 (AZ), 1-888-789-7777 or visit ccpg.org/chat (CT), 1-800-9-WITH-IT (IN), 1-800-522-4700 (WY, KS) or visit ksgamblinghelp.com (KS), 1-877-770-STOP (LA), 1-877-8-HOPENY or text HOPENY (467369) (NY), TN REDLINE 1-800-889-9789 (TN) Learn more about your ad choices. Visit podcastchoices.com/adchoices

This is episode number 6 of The Sip and Feast Podcast.  In this episode, we're discussing The Food Network and the changes it and other cooking programs have made over the years.  If you watched The Food Network intently from its beginning you know it took a turn from substance and instruction to pure style and dramatics. Why did this happen and is it such a bad thing anyway? Maybe it's what the audience, deep down, really wants. Finally, we answer a few listener-submitted questions. We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month!

There was just so much junk food reality TV to watch this week. Where do we even begin? Join us as we react to 90 Day Fiance Before the 90 Days Season 6, Episode 3, feel a way about Summer House Martha's Vineyard and watch through gritted teeth our latest Tubi bad move, Ooga Booga. Hit that subscribe button, follow and did you know you can email us at welikedatpodcast@gmail.com Add a comment if you're feeling fancy. We like dat!

Chris and Kristie return for the new series of #BakeoffAU and who better to kick us off than food legend and new judge Darren Purchese! In this episode, we talk all about the Bake Off experience, Australian food culture as a whole, as well as Darren's food journey all the way from washing dishes to the shed (and a few other high profile things of course!) A fun chat as always. 

Hell's Kitchen producer Arthur Smith says his show is like a sporting event! There's the pre-game (meal prep), the game (dinner service) and the post-game (the aftermath). On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Arthur Smith about creating the US version of Hell's Kitchen with Gordon Ramsay. He also talks about the evolution of the foodie, his memoir, Reach, and his wife's brisket. Read the highlights and get the brisket recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

I have been watching cooking shows on Saturday mornings on our local PBS station KQED since I was a kid in the 70's and 80's.  A little over 20 years ago a new show came on called America's Test Kitchen.  Their scientific and methodical way of perfecting recipes really appealed to my nerdy side.  Lan Lam joined the magazine about 12 years ago as a recipe developer and has since become a regular recipe presenter on the television show.  She just launched a YouTube series from the company called Techniquely which is a really fun look into how and why certain techniques help your cooking!  We had such a fun time chatting and I hope you enjoy listening too! You can hear us on Spotify, Apple Podcasts, Infatuasian.podbean.com, or pretty much anywhere you get podcasts. Follow Lan @lan_cooks on Instagram, watch Lan on America's Test Kitchen on YouTube or your local PBS station. And you can see Techniquely on YouTube.  And of course, you can subscribe and get decades worth of recipes over at Cooksillustrated.com You can let us know your thoughts at: infatuasianpodcast@gmail.com, or via direct message on Instagram and Facebook @theinfatuasianpodcast  Please follow us wherever you get your podcasts.  We would love your ratings and reviews over at Apple Podcasts and Spotify!   Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around    #lanlam #americastestkitchen #cooksillustrated #techniquely #asianpodcast #asian #asianamerican #infatuasian #iinfatuasianpodcast #aapi #veryasian #asianamericanpodcaster #representationmatters     

The guys discuss big trailer drops, Disney is bringing back some of their biggest hits, is Shrinking a must watch show, The Future of Food TV and We Play Hang It or Bang it. 

One guy uniting friends from across the United States to encourage, support, and network with each other. Hoping to grow, change, and work through all the fun and hard times together. Content creators working together for the betterment of each other. A group of new friends diving into a adventure together supporting and encouraging each other and laughing through it.

Heeyyyy y'all!!! Happy New Year

Antonio primarily focuses on Life & Thyme's overall creative and editorial trajectory while also managing our filmmaking endeavors, such as our Emmy-winning show, The Migrant Kitchen. When he's not dreaming up the next culinary adventure, you can find him seeking out the best kouign-amanns around town with a side of espresso.In this episode, Antonio breaks down building his own culinary media brand and gives us a step-by-step guide on how to produce your first food tv series. He shares his decades long journey in developing Life & Thyme and how to build a community to create his dream with.Photo courtesy of Antonio Diaz.Our Theme music is "Blippy Trance" by Kevin MacLeod; Licensed under Creative Commons: By Attribution 3.0 LicenseThe Culinary Call Sheet is powered by Simplecast. 

More tasty treats! We talk about some of our favorite television programming, Food TV, competitions and how-to's. Come have a listen and tell us what shows you like to watch or in the off chance you've been on one, send us message about your experience so we can talk about it! Welovepod@gmail.comFacebook.com/welovepodInst: @WeLove_PodTikTok: @welovepodcast

In this episode of the Crafty Ass Female Podcast, Kristin talks to Ali Edwards and they discuss their love of television and how it helps them tell their stories. They talk about their favorite shows, both past and present, and how they connect to scrapbooking. You'll hear about the shows we loved this year, why we loved them, and the shows we think ar egreat recommendations for others (and a few that we thought were just okay). Television is a great way to explore different story beats, take deeper looks at different characters, and how they can be used to enhance a scrapbooking project. We also see how food TV shows have influenced our cooking and our lives, and it's been create to see their evolution from the days of 2am Food TV to everything that's available now. We discuss how some of these shows are more focused on competition and drama, while others are more focused on the process of cooking and being kind to one another. This conversation was so epic that we had to break it up into two episodes! The second half of this awesome conversation is coming up next week.

From competition cooking show to live television segments to feature films, Alyssa Noui is one of the industries' top culinary producers and food stylists. She uses her producing skills to meet client expectations and stay on top of the latest trends in order to achieve those appetizing moments for the camera we all love.In this episode, Alyssa shares her unique journey to behind the camera and into some of the most notable production kitchens in the field. She shares her insider tips and tricks on how to break into the field, how she approaches working within a team and what she loves the most about this one of a kind community.Photo courtesy of Alyssa NouiOur Theme music is "Blippy Trance" by Kevin MacLeod; Licensed under Creative Commons: By Attribution 3.0 LicenseThe Culinary Call Sheet is powered by Simplecast. 

With more than two decades in the game, Chef Dale Talde has cemented his top position amongst other prestigious developers, hoteliers and notable chefs building his own culinary media brand alongside multiple brick & mortars.His business first expanded beyond hospitality when he was cast and competed in the early days of @bravotopchef - returning as a competitor three times before transcending that role into guest judge on multiple series before eventually landing his role as chef and host on his very own daytime series. In this episode, Dale breaks down the behind-the-scenes ways he took on each of these roles, both the struggles and successes, and what is necessary to evolve with a continuously changing culinary media landscape.Our Theme music is "Blippy Trance" by Kevin MacLeod; Licensed under Creative Commons: By Attribution 3.0 LicenseThe Culinary Call Sheet is powered by Simplecast. 

In this bonus episode, Matt speaks with April Jones and Darin Bresnitz about the newest HRN series, The Culinary Call Sheet. They discuss how they both entered the world of food & television, shout-out mentors who inspired them, and talk about the current state of the culinary media industry. Then we present the first half of their episode with Clifford Endo of Vice Media. Want to hear the rest of this episode, and more? Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).About the Series:Whether you want to be in front of the camera, behind the camera, or just entertained- each episode of The Culinary Call Sheet lifts the apron to reveal the adventurous and often unexpected secrets to how the sausage (aka a food show) gets made. In conversation with a variety of epicurean icons, culinary production veterans, April Jones and Darin Bresnitz, give an insider's view into personal stories from the field and provide an in-depth, behind-the-scenes look into some of the most popular food programming and current trends happening in today's evolving culinary media landscape.Featuring Episode #3 of The Culinary Call Sheet:So, you want to make a food show? This episode will breakdown culinary programming from the executive and network side of things. In conversation with Clifford Endo, we'll hear about the many roads he took that helped him fine tune his pitch and pivot game, eventually landing him as Vice President of Content at Vice Media. With decades of development work, business acumen and general audacity, Cliff delivers both hard and soft advice that can be applied to any creative pitch, hosting or writing endeavor- food related or not.

So, you want to make a food show? This episode will breakdown culinary programming from the executive and network side of things. In conversation with Clifford Endo, we'll hear about the many roads he took that helped him fine tune his pitch and pivot game, eventually landing him as Vice President of Content at Vice Media. With decades of development work, business acumen and general audacity, Cliff delivers both hard and soft advice that can be applied to any creative pitch, hosting or writing endeavor- food related or not.Our Theme music is "Blippy Trance" by Kevin MacLeod; Licensed under Creative Commons: By Attribution 3.0 LicenseThe Culinary Call Sheet is powered by Simplecast. 

After twenty years working as a professional celebrity chef and hosting multiple culinary shows across major networks, Marcela Valladolid hard pivoted to build her own production path brick by brick. By working with her sister Carina and a small, tight knit team, The Marcela and Carina Show was born, sharing the vibrant cuisine and culture of Mexico. Through this new online community - her familia - Casa Marcela was created, allowing Marcela more financial, personal and professional success than ever before. She shares the highs and lows of this process and some personal and professional lessons that she learned along the way. Our Theme music is "Blippy Trance" by Kevin MacLeod; Licensed under Creative Commons: By Attribution 3.0 LicenseThe Culinary Call Sheet is powered by Simplecast.  

TV Watchers, we're taking a break from OZARK to bring you a special episode on the show of the summer, The Bear! We're crazy about Carmie and the crew... even Richie! We have a TON of thoughts and questions though. How did the money get in the cans of tomatoes, and more importantly, WHY?  How great were the cameos by actors we love?  How did Natalie get the nickname, "Sugar"?  Who's going to make us braciole?  Do we think "family style, two tops and booths, Danish design with a window for sandwiches" is a winning concept for a new restaurant? Who's going to make us Chicago beef sandwiches? Check out our merch! TV is Awesome at Spreadshop: tv-is-awesome.myspreadshop.com[TV is Awesome Season 2: Episode 24]

The three protagonists of Pasta, Pizza and Propaganda: A Political History of Italian Food TV (Intellect, 2022) are food, television and politics. These are the three main characters that interrelate, collaborate and fight behind the scenes, while in front of the camera the writers, intellectuals and celebrity chefs talk about, prepare or taste the best Italian dishes. In Pasta, Pizza and Propaganda, Dr. Francesco Buscemi develops a political history of Italian ‘good food' on national television, and the central role of food in Italian culture. The focus is highly original and this is a unique interdisciplinary study at the intersection between food studies, media studies and politics. The book retraces the history of Italian food television from a political point of view: the early shows of the pioneers under strict Catholic control in the 1950s and 1960s, the left-wing political twist of the 1970s, the conservative riflusso or resurgence of the 1980s, the disputed Berlusconian era and the rise of the celebrity chefs, which, for better or for worse, makes Italy similar to the other western countries. The history of Italy since the mid-1950s is retold through the lenses of food television. This lively book demonstrates that cooking spaghetti in a TV studio is a political act, and tries to uncover how it is possible that, while watching on TV how to make pizza, we become citizens. This interview was conducted by Dr. Miranda Melcher whose doctoral work focused on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Grab your headphones! Simon Majumdar's Eat My Globe Season 8 is dropping Monday May 2nd!  Hear here to find out what's in store for you this season!

Welcome to the debut of The Amateur Gourmet Podcast! Fans of Lunch Therapy: don’t worry. You’ll still get all of the same in-depth interviews that you loved before, only now we’re doing it on a theme. And this week’s theme is FOOD TV. Natasha Leggero, host of the brand new TBS cooking competition show Rat in the Kitchen, comes on to talk about judging a cooking show, talking about food on TV, traveling with Chef Ludo Lefebvre, what she cooks at home, her dad sending back his pasta, and being married to someone who keeps kosher (comedian Moshe Kasher). Before that, though, my good pal Jonathan Parks-Ramage comes on to talk about his love for Top Chef (we dish on who’s the hottest) and, more importantly, Kids Baking Championship. Is it a celebration of youthful obsessions with all things culinary? Or is it a new way for stage parents to force their kids into the limelight? Be sure to visit my Substack newsletter to vote for your own favorite cooking show of all time and to get access to tomorrow's Ten Feisty Food Questions with Natasha.   This is a public episode. Get access to private episodes at amateurgourmet.substack.com/subscribe