Podcasts about foodies

WE talk gameday foods with recipes an d more plus we are joined by Jose Perez from Archie Moore's and the Meat Truck!

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Today on the HowToBBQRight Podcast, fall has finally made its way down South (00:14). Malcom breaks down his new pellet grill tomahawk steak recipe—and it turned out perfect, with surprisingly simple steps (01:49). Dove season just kicked off last weekend, and to celebrate, Malcom fired up some homemade pizzas on the Grilla Pie-ro oven (21:07). Once opening day rolled around, he was cooking all kinds of recipes to kick things off right (29:31). After the hunt, Malcom hit the grill with some fresh dove recipes that came out absolutely killer (35:43). Everyone loves poppers for wild game, but you've got to try this deconstructed dove popper dip for a fresh twist (39:01). Thinking about upgrading your grill? The team dives into why a Primo Ceramic Grill might be your next must-have cooker (43:00). Our community pick'em league is in full swing—but Malcom's not exactly at the top of the leaderboard (43:50). On the recipe side, we've all seen nachos, but these white sauce chicken nachos could be the next big thing (45:50). Big O also shared his Bacon Jam Brisket Melt, and let's just say—it looks insanely good (49:10). To wrap things up, we discuss Blue Plate Mayo's BBQ Sauce concentrate, and what makes it a concentrate (50:30). And finally, when it comes to chain wing restaurants, what's the best spot to grab a plate (53:45)?

(Friday 09/12/25)FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk Nothing Bunt Cake – Fall flavors, Garlic Bread Potato Chips, and whether your dishwasher needs cleaning too. The show closes with ‘Ask Handel Anything.'

FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk Nothing Bunt Cake – Fall flavors, Garlic Bread Potato Chips, and whether your dishwasher needs cleaning too.

If food is your favorite travel companion, Chicago may be your ultimate destination in the U.S. Beyond its iconic hot dogs and deep-dish pizza, the Windy City is bursting with flavors that tell stories of immigrant traditions, culinary innovation, and neighborhood pride. Every corner offers something delicious, whether you're savoring a Michelin-starred tasting menu, lining up for a beloved Italian beef sandwich, or uncovering lesser-known haunts.Today, host Angie Orth is back with Chicago insider and veteran travel journalist Kit Bernardi on the rooftop of the Virgin Hotel. She shares her top must-try food and drink experiences, from classic dishes that built Chicago's reputation to unexpected neighborhood treasures. Kit maps out a flavorful itinerary across the city's most vibrant neighborhoods. You'll hear about iconic bites like Italian beef, deep-dish pizza, and the famed Vienna hot dog. You'll learn where to book for an elevated night out at award-winning spots, including a Michelin-starred brewery. You'll also hear how to “set-jet” with a food tour that hits filming locations and beloved bakeries featured in the hit show The Bear.What You'll Learn:01:13 The Chicago staples you have to try first02:45 Michelin-starred spots and hidden cocktail bars04:10 Where to “set-jet” The Bear06:05 The neighborhoods that give Chicago its flavor08:12 Blending tradition with constant reinventionConnect with Kit Bernardi:Website: https://kittravels.com/Instagram: https://www.instagram.com/kitbernardi/CTA: What's your favorite Chicago foodie find? Tell us about it in the comments!Connect with AAA:Book travel: https://aaa-text.co/travelingwithaaa LinkedIn: https://www.linkedin.com/company/aaa-auto-club-enterprisesInstagram: https://www.instagram.com/AAAAutoClubEnterprisesFacebook: https://www.facebook.com/AAAAutoClubEnterprises

Why are the sparkling wines the most successful wines? What is it about the wines of Brazil, the terroir, that really makes them excel? How does double pruning and winter harvesting help Brazilian vineyards produce higher-quality wines? How did family farming traditions shape Brazil's wine regions, and what is the crossover between coffee and grape cultivation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Tufi Meyer, author of the new book Wines of Brazil. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Tufi Neder Meyer's terrific book, Wines of Brazil. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights Where did Tufi's love for wine come from? Why do red sparkling wines from southern Brazil pair so well with the traditional dish feijoada? Which characteristics make Brazilian sparkling wines particularly successful compared to other wine styles? What's the biggest misconception about Brazilian wine? How does Brazil's annual wine production compare to other South American producers? Why hasn't Brazil's wine industry developed as large as those of Argentina and Chile? How did Portuguese colonial policies impact the development of Brazil's wine industry? How does Brazil's size and climate diversity influence viticulture? How has the legacy of land ownership and agricultural practices from the coffee industry shaped modern Brazilian viticulture? Is there any crossover between the coffee and wine industries? How do the different types of viticulture practiced in Brazil differ? What is unique about tropical viticulture in Brazil? Why do some Syrah wines from Brazil resemble those from the northern Rhône in France more than Australian Shiraz? What challenges do Brazilian vineyards face due to the humid climate in certain regions?   Key Takeaways Brazil has all sorts of sparkling wines, from traditional method, made like champagne to sweet, made from Muscat in zesty fashion, passing through tank methods, sparklers. But all of them have a very important character. It's fruit ripeness. Fruit is forward in Brazilian wines. Maybe elegant sometimes, or very well declared at other times, but it's easy to perceive and it's easy to like it. There's a fresh character to our sparklers. If you plant vines in Brazil in places where it is too humid and too warm at that harvest time, you won't get good quality grapes. But if this place has a winter which is not too cold, which has sunny days and cool nights, if you've succeeded in having the harvest during such a time, you have good grapes. That's precisely what double pruning makes. You prune in January, you start a new growth cycle, and the vines will be ripened during our winter. So the winter harvesting. Dry time, sunny days, cool nights. When the Italian immigrants arrived, they were given pieces of land. That's what is today Serra Gaúcha, our main wine-producing region. The relations between coffee and wine have started very much more recently, when double pruning and winter harvest developed here in a coffee region. And today the vines are planted in the same places where coffee does well. In slopes with little risk of frosts, better drain the terrain and many times together, side by side, grapes and coffee groves.   About Tufi Neder Meyer Tufi Neder Meyer, a graduate of UFMG Medical School with a PhD in surgery, has studied wines since before college and has been a wine educator since the 1990s. He lives and works in Brazil's south-east, teaching at The Wine School Brazil (WSET approved). Tufi authored ‘Wines of Brazil', a part of the Classic Wine Library of L'Académie du Vin.         To learn more, visit https://www.nataliemaclean.com/354.

In dieser Folge sprechen Christina und Florian über Poco, Casebook 1899: The Leipzig Murders, URLate und Sword Of The Sea.

It's a new beginning for the podcast. Amy jumps right in by addressing the elephant in the room: going solo after 208 episodes with Lucy. She reassures listeners that The Fearless Foodie Podcast is an evolution, not a departure—still focused on real experiences, honest answers, and practical help for everyone trying to thrive in the relentless (but brilliant) world of food and retail.Amy gets real about the tough parts of food industry life: the toxic patches, the wobbly moments, the burnout she once suffered, and the loneliness that can creep in. But she doesn't stop at sharing her story—she's here to use her hindsight for your benefit, so you don't have to make all the same mistakes. Amy's fearless approach isn't about being shouty or never feeling scared; it's about finding your own quiet confidence, putting up boundaries, and daring to say the hard truths kindly.Looking ahead, Amy highlights what's coming: wider topics beyond just product development, with leadership tools, cross-functional advice, and guest experts including Bethan Grylls (with her Bite Sized Bulletin on industry news) and Danny Franklin (offering wisdom from a straight-talking commercial director). Expect candid chats on what “being authentic” really means (spoiler: it's not about oversharing), the permission to ask for help, and balancing big careers with being human.Amy leaves you the listeners with three practical, feel-braver challenges to try in the week ahead. She encourages everyone to connect, speak up (even if your voice is shaking), and be part of a Fearless Foodies movement for change—one honest conversation at a time.Timestamps00:00 – Amy introduces the new solo direction, her mission for the podcast, and the values driving Fearless Foodie.03:05 – Reflections on burnout, vulnerability, and why she's passionate about changing the industry culture.04:48 – Behind-the-scenes: guest announcement, fresh episode formats, and broadening the conversation beyond product development.07:36 – Debunking “fearlessness”—it's not about being loud or perfect, but about resilience and doing it your way.10:06 – Amy's personal experience with severe burnout, what it taught her, and how it motivates her coaching and podcasting.13:10 – Setting out the podcast's goals: real talk, practical takeaways, and a safe community for food professionals.15:19 – Wrapping up with three bold challenges for listeners to try this week, and a call for feedback on what you want from coming episodes.Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/KEYWORDS:Foodconsultant, foodindustrycoach, foodindustry

Kawą w Szwecji chętnie raczą się niemal wszyscy – jak to na Północy bywa. W tym odcinku zapraszam Cię do wspólnej podróży po wybranych kawiarniach Sztokholmu.Z tego odcinka dowiesz się m.in.:- Czym jest szwedzka fika.- Gdzie zjeść najlepsze cynamonki i kardamonki w stolicy Szwecji.- Jak brak odpowiedniej gościnności może zepsuć nawet najlepsze ziarna.Linki:- Strona domowa- Instagram | X/Twitter- Odcinek z Norwegii- Odcinek o kawie jesienią- Stora Bageriet- Brød &Salt- Drop Coffee Roasters- Kaffemissionären- Lykke!Partnerzy:- Palarnia kawy HAYB (w odcinku kod -10% na kawy i herbaty!)- Nomen Coffee RoastersProwadzący: Krzysztof KołaczMam prośbę: Oceń ten podcast w Apple Podcasts oraz na Spotify. Zostaw tyle gwiazdek, ile uznasz. Twoja opinia ma znaczenie!Zainteresowany współpracą? Pogadajmy! kawa@boczemunie.plSłuchaj, gdzie chcesz: Apple Podcasts | Spotify i przez RSS.Rozdziały:(00:00:00) INTRO(00:00:42) Wstępniak(00:04:31) Stora Bageriet(00:09:30) Brød & Salt(00:11:16) Drop Coffee Shop(00:14:05) Największe zaskoczenie – Kaffemissionären(00:17:47) Największe rozczarowanie – Lykke!(00:20:59) Do zobaczenia w kolejnej podróży!

• Talk about the Dynamic Argentinian Duo! - Renato “Tato” Giovannoni is one of the world's most celebrated bartenders. In fact, not long ago, when all lead bartenders from the prestigious, World's 50 Best Bars were asked to name the one person who has done more to further the art of bartending than any Tato's name topped the list. • And his partner is Alex Resnik, former senior partner at Wolfgang Puck's globally acclaimed Fine Dining Group by any measure one of the world's leading creators of exciting dining experiences – They have joined to bring two spectacular, Argentine hospitality concepts -- Florería & Brasero Atlántico – to DC by way of Buenos Aires, Barcelona, and Bahrain. Joining them is their chef, Manuela Carbone; • Werten Bellamy of Great Oak Manor, a delightful, 12-room boutique hotel located in Chestertown, Maryland, overlooking the Bay • Christian Irabién, chef/owner of DC's Amparo Fondita. Hispanic Heritage Month kicks off on September 15th, and Mexico's Independence Day celebrations start September 16th. So, Amparo Fondita is marking the month with a series of special dishes, cocktails, chef collaborations, and a fundraiser. • Hospitality and spirits consultant Ashley McPherson is in to mix up some tasty cocktails and fill us in on the upcoming 9th Annual BOWSFest – the Black Owned Wine and Spirits Festival back on October 4th. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about Boves delicious pasta sauce. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about the history of El Jefe and offerings at his taqueria.Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about their delicious pickles and beyond. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

WE chat about making those amazing summer veggies last year round! PLus we are joined by fermentation expert Terry Walters! Get her newest book "Nourish" at www.terrywalters.net

Today on the HowToBBQRight Podcast, we're covering everything from the best frozen pizzas to football season recipes and BBQ tips you don't want to miss. We reveal the best frozen pizza brands—voted by y'all (00:15). Our new Pick 'Em League officially kicks off, and the excitement is unreal (06:39). Football season is in full swing, and Malcom couldn't be more fired up for Week 1 (11:19). He also shares his ultimate Bloody Mary recipe, the perfect game-day drink to start the year off right (14:11). Tennessee Pride's frozen sausage balls taste just as good as homemade—maybe better (18:22). Malcom explains his secret trick to keep an overnight pork butt from catching fire (25:02). We talk about my Nutrageous brownies, which might just become your new family favorite dessert (29:18). For anyone thinking about upgrading their grill, Primo Ceramic Grills might be your next must-have (31:18). Malcom also shares the sandwich he's planning to cook for football this weekend (32:08). To level up your tailgate food, a tomato pie dip might be even better than regular tomato pie (34:54). We tackle the question of eating oysters in the summer—and share proof why you shouldn't (41:00). With dove season in full swing, Malcom is making a killer Dove Popper Dip (44:03). We also discuss which cut of A9 Wagyu beef is the best to buy (46:40). Malcom breaks down what to do if your ribs didn't turn out tender (48:42) and explains why ribs sometimes come out too dry—and how to fix them (51:52). Finally, we answer a practical question: how many boneless, skinless chicken thighs do you need to cook to feed 50 hungry guests (55:24)?  

(Friday 09/05/25)FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk not only is the Le Creuset copycat back at Aldi…another popular store just dropped a copycat that shoppers are loving, garlic bread potato chips, and the importance of cleaning your dishwasher. The hour closes with ‘Ask Handel Anything.'

FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk not only is the Le Creuset copycat back at Aldi…another popular store just dropped a copycat that shoppers are loving, garlic bread potato chips, and the importance of cleaning your dishwasher.

During this webinar, Jay Hatfield, CEO of Infrastructure Capital, cuts through the noise around jobs revisions, Fed policy, and where investors should be positioning now.From outdated government data to the bond rally and the fate of small caps and REITs, Hatfield explains why the real risks are different from the headlines — and how investors can navigate a slowing economy without overreacting.In this webinar:– Why BLS jobs data is unreliable in a real-time economy– How bond markets are signaling deeper Fed cuts ahead– The case for small caps and REITs into year-end– Where to find yield with less downside risk– Why tariffs are a distraction compared to Fed policy tighteningLead-Lag Live brings you inside conversations with the financial thinkers who shape markets. Subscribe for interviews that go deeper than the noise.#LeadLagLive#JobsReport #FedCuts #SmallCaps #REITs #BondMarketStart your adventure with TableTalk Friday: A D&D Podcast at the link below or wherever you get your podcasts!Youtube: https://youtube.com/playlist?list=PLgB6B-mAeWlPM9KzGJ2O4cU0-m5lO0lkr&si=W_-jLsiREjyAIgEsSpotify: https://open.spotify.com/show/75YJ921WGQqUtwxRT71UQB?si=4R6kaAYOTtO2V Sign up to The Lead-Lag Report on Substack and get 30% off the annual subscription today by visiting http://theleadlag.report/leadlaglive. Foodies unite…with HowUdish!It's social media with a secret sauce: FOOD! The world's first network for food enthusiasts. HowUdish connects foodies across the world!Share kitchen tips and recipe hacks. Discover hidden gem food joints and street food. Find foodies like you, connect, chat and organize meet-ups!HowUdish makes it simple to connect through food anywhere in the world.So, how do YOU dish? Download HowUdish on the Apple App Store today:

6:05 pm- Cardi B found not liable + Naked stand-Off + Olive Garden offering  6:20pm – Whip Around: Conway Crew Cruises +. World's largest megaship sets sail, demand for cruise travel surges and prompts backlash over new fees 6:35pm –Mark's ‘Chicago' concert story.  Royal Caribbean makes history as the World's largest megaship sets sail, demand for cruise travel surges and prompts backlash over new fees 6:50pm – Concert etiquette 

Enjoy this special Mostly Superheroes podcast episode from the inaugural Foodies Eat First Festival in downtown St. Louis, Missouri, USA. Hosts Logan LJ Janis, Arena Andy, Scotty Scoop, and their wives were on-site at the three-story Tech Artista at Trust building with an exclusive indoor podcast booth. The festival, organized by @BRADENSTL, featured major sponsors like DoorDash and YouTube, Katz Deli from NYC, live DJs and live musicians, and a host of fantastic local restaurants. Learn more at foodies eat first dot com. The team dove into the St. Louis food scene, including a highlight review of the garlic burger from Smashems. A major moment came when Andy tried oysters from 801 Chop for the very first time on the podcast. They also gave a shout-out to out-of-town guest Kat's Deli from New York, and the drinks and atmosphere provided by 4 Hands Brewing. Learn more at mostly superheroes dot com.

How can vines for wine thrive in Mount Etna's rocky, volcanic soils on the island of Sicily? Mount Etna is a perpetual baby in terms of its vineyard soils; constant rejuvenation of the soil through ash and lava impacts the vine's health and the resulting grape characteristics. The lava flows are centuries old and vary widely. So, how would a producer choose one flow over another for planting? How does Mount Etna still have pre-phylloxera vines that are over 200 years old? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ben Spencer, the award-winning author of The New Wines of Mount Etna. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Why did Ben find Fabio Costantino of Terra Costantino such a fascinating and emblematic person from Etna's wine community? What is the landscape of Mount Etna like, and what makes it unique and beautiful? How do producers on Etna choose which lava flow to plant on? What does it look like to grow grapes in a place as fertile as on Etna? How do Etna wines compare with other volcanic wines? Are field blends of different grape varieties still common in Etna's vineyards? How does Nerello Mascalese compare to Pinot Noir grapes? Why is Nerello Cappuccio mostly used in blends rather than as a single varietal wine? How does Carricante, Etna's signature white grape, develop the kerosene or petrol aroma often found in aged Riesling? What were some of the oldest vines Ben has seen on Mount Etna? How can you get the most out of a trip to Etna? Who would Ben love to share a bottle of wine with?   Key Takeaways How can vines for wine thrive in Mount Etna's rocky, volcanic soils on the island of Sicily? It's very, very fertile and you can plant just about anything. The vines are only part of that biodiversity. You can put a grafted vine selection, masala, cutting from your own vineyard into the earth. What it taps into will sort of define what that vine will be. We see 95% of the vines take because the soil is so fertile. Mount Etna's lava flows are centuries old and vary widely. How would a producer choose one flow over another for planting? Sometimes it's a simple budgetary decision or a farming decision, whether to take over an old vine vineyard or to buy something and replant new vines, whether you want to face the contours of the mountain, or if you want to ease into it with tractor or some sort of mechanized labor, not that many producers do much more than use a tractor in the vineyard, it's very difficult to use heavy machinery on it, and everybody harvests by hand. But certain contrada, certain lava flows, the age of the soil, the slope, east, north, south, they have different flavors. They have different spices, and it's all that lasagna layering of the mountain. It has its own style. How does Mount Etna still have pre-phylloxera vines that are over 200 years old? On Etna, we don't have a lot of clay. So we do have these very, very old vines. The soils need about 3% clay to incubate phylloxera over the winter. And so the soil isn't old enough to have that much clay in it. There's also the snow up at elevation, so it's just inhospitable to the louse. But the oldest vines that I've seen are either Nerello Mascalese or possibly Minnella. The trunks can get really, really big. They can get really long. They look like they're prehistoric.   About Benjamin Spencer Benjamin Spencer is the Director of Etna Wine School and the award-winning author of The New Wines of Mount Etna. In addition to holding a Diploma from the London-based Wine & Spirit Education Trust, Ben is a journalist, wine judge, and a professional winemaker with two decades of experience working with artisan and internationally traded wine brands in California and Italy.         To learn more, visit https://www.nataliemaclean.com/353.

I stumbled into the foodie beauty ecosystem on YouTube. I wonder what other marvels are yet to be discovered. #foodiebeauty

25. 2025 Disneyland Resort Halloween Foodie Guide In this episode, your Hitchhiking Hosts, Alex and Kris, discuss the new foodie guides at the resort and their upcoming trip to the parks together! 2025 Disneyland Resort Halloween Foodie Guide: https://disneyparksblog.com/dlr/disney-eats-disneyland-halloween-foodie-guide-2025/ Oogie Boogie Bash Tickets: https://disneyland.disney.go.com/admission/events/oogie-boogie-bash/purchase/ Syndrome and Maleficent Teased for Oogie Boogie Bash https://wdwnt.com/2025/07/breaking-syndrome-and-maleficent-teased-for-oogie-boogie-bash-2025/ Disney Store Halloween Shop: https://www.disneystore.com/halloween-shop-content/ Mickey's Not-So-Scary Halloween Party Foodie Guide: https://www.disneyfoodblog.com/2025/07/29/over-45-new-treats-announced-for-mickeys-not-so-scary-halloween-party-at-disney-world/?utm_source=xtwitter&utm_medium=social&utm_campaign=disneyfoodblog&utm_content=dfbnews#sq_i3v90argvq Plaza de la Familia 2025 Foodie Guide: https://wdwnt.com/2025/07/full-list-of-plaza-de-la-familia-2025-menu-items-at-disney-california-adventure/

JX Foodies Erika Bishop and Will Smith join Mike Green in the JPR studio.

Foodie van Adam Roberts is een verrukkelijke en hilarische roman à la 'The Devil Wears Prada', over ambitie, vriendschap en de culinaire wereld. Uitgegeven door Mozaiek Spreker: Carmen van Mulier

In this episode of the Case Specific Podcast, we're covering a little bit of everything, from MAHA Updates to mindset shifts and some very exciting news you won't want to miss. Whether you're here every week or pressing play for the first time, you'll get the same no-nonsense, evidence-based, and always entertaining conversations they're known for. ⏱️ Timestamps: 0:00 - Intro & Devon's Wedding Recap 5:55: MAHA Updates 25:00- Perimenopause and Weight Loss 37:28: Social Media Comparison Trap 51:43: Screaming from the Rooftops 58:24: Our Secret Announcement We're unpacking truths, sharing insights, and letting you in on some behind-the-scenes updates. Hit play and join the conversation!   Follow us on Social Media: https://www.instagram.com/casespecificnutrition/?hl=en Click here to get matched with a Case Specific Dietitian: https://casespecificnutrition.com/match (Virtual Options Available) 

WE talk some back to school busy weeknight recipes, Jeff insights rage in Chef Plum with another Pioneer Women segment, plus private chef Rob Prado joins us to talk his tips for weeknight meals and back to school

Today on the HowToBBQRight Podcast, college football is FINALLY kickin' off (00:25)! Shoutout to the winner of our Grilla Pie-ro Pizza Oven giveaway (02:37). Malcom may have gone a little overboard with his Labor Day weekend plans (06:11).. Malcom got the awesome chance to cook with Austin Dennis, and the dips they made were so good (19:27). We went to see Dierks Bentley live, and it might have been the BEST concert we've ever seen (22:04)! Baked Ziti is just the lazy version of lasagna, and I cooked it up for Malcom last weekend (23:35). Someone in the community used cream of shrimp soup in a cheesy cajun shrimp pasta, and we've GOT to give it a try (27:42). If you're lookin' for ribs in the Memphis area, here's our FAVORITE places to score a rack at (29:29). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (33:11)! We've got our company competition coming up here soon and this time it's all things PIE (33:56). Wings cooked over a Vortex on a Weber Kettle are so good, but this guy put potato wedges on it. I got to try this one (37:40)! This is Buffalo Wild Wings' Honey Garlic Wing sauce recipe (41:15). Malcom drafted the best fantasy team he's ever drafted this year, and his team is scoring REALLY high (44:01)! We've seen chicken used for all kinds of things, but making chicken schmaltz might send Malcom over the edge (49:01)...   

What trends, which started this year in 2025, are already over? How many of them have you even heard of? Chase from SLC Foodie has new restaurant choices for you. In trending, Chantel talks new Sabrina Carpenter music and the Crumbl cookie drama.

(Friday 08/29/25)FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk about Taco Bell bringing back 5 menu items from the past, Trader Joe's new must try items, and Costco Hidden Gems. The hour closes with ‘Ask Handel Anything.'

On today's podcast, we sit down with Chef Brad Kilgore, ICONIC award-winning chef and wine enthusiast, and get a front-row seat into the mind of a Michelin-starred chef - one of America's most innovative culinary voices. Known for blending bold global flavors with fine-dining precision, Kilgore explores the ever-evolving world of food, creativity, and culture. Website: kilgoreculinary.com Instagram: brad_kilgore BACK STORY Widely recognized for his boundary-pushing creativity, Kilgore has earned accolades from Food & Wine (Best New Chef), James Beard (multiple nominations), Esquire (Best New Restaurants), and The New York Times, which called his work “refined, inventive, and unforgettable.” With a reputation for blending artistic precision with bold global flavors, Kilgore has cooked at the prestigious James Beard House, collaborated with global hospitality brands, and is now turning heads again—this time for championing Itameshi, a rising Japanese-Italian fusion trend he's helping introduce to American diners. Already gaining global momentum, Itameshi combines the depth and umami of Japanese cuisine with the rich traditions of Italy—creating dishes that feel both deeply comforting and wildly inventive. From yuzu-kosho buttered pastas to miso-infused carbonara and caviar-topped pizzas, Kilgore is blending the best of both cultures and delivering it with the precision of fine dining and the heart of a neighborhood favorite. With five acclaimed restaurants already in operation—including Mad Lab, CIMA, Verge at Concourse Club, Café Sebastian, and Fisher Island—and two new openings coming soon in San Francisco (Ama) and Fort Myers (OISE), Kilgore is bringing this genre-bending flavor profile to diners across the country.   He's also expanding his influence far beyond the kitchen with high-profile collaborations at Rosewood Private Residences, OCN Hotel in Mexico, and Inter Miami, Lionel Messi's home team. And perhaps most surprising? His frozen pizza brand, Pizza Freak, born during the pandemic, was just nominated for World's Best Pizza—the only pre-made pizza to make the iconic pizza ranking list.   SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.  

Yazmin Demorest, server at Steak 48, joins Lisa Dent to talk about Lisa’s experience at the restaurant and Demorest’s expertise.

IT'S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk about Taco Bell bringing back 5 menu items from the past, Trader Joe's new must try items, and Costco Hidden Gems.

Land to Table: Food Stories from Clay County explores the history and stories associated with food in Clay County. Whether it be Potato Days in Barnesville, spaghetti dinners in Dilworth, breweries in Moorhead, or the revival of Native American cuisine throughout the Red River Valley, food plays an important role in all of our lives and plays a key role in our identities. Land to Table highlights these and ways food has shaped the lives of Clay County residents.See omnystudio.com/listener for privacy information.

Guest host Dane DeKrey is joined in studio by the Fargo Goodie Rick Gion to discuss the Fargo food scene.See omnystudio.com/listener for privacy information.

If you haven't heard yet, I'm thrilled to announce an exclusive female foodie tour to Rome, Italy, happening in October 2026. This adventure is designed just for our community by Brooke Eliason, the founder of Female Foodie. Recently, we hosted a Q&A session to answer all questions about the trip, revealing an itinerary filled with dining at Rome's finest restaurants and exploring iconic sites like the Vatican and Colosseum. This journey isn't just about traveling; it's about rediscovery. You'll have plenty of free time to immerse yourself in the local culture and even participate in discussions to reconnect with yourself. Whether you're coming with a companion or are open to being paired with another traveler through our Single Rider Survey, this unique tour promises a blend of cultural and culinary experiences tailored just for you. So, if you've been contemplating this, now is the time to join us on this unforgettable trip! Ready to join us? Get on the waitlist now at ⁠aboutprogress.com/italy⁠! Watch the video version: https://www.aboutprogress.com/romereplay Tour Info + Waitlist (registration opens SOON) https://www.femalefoodie.com/food-tours/aboutprogress/ Single Rider Survey: https://forms.gle/jmndgw23tdSeUWf57;  Sign up as a Supporter to get access to our private, premium, ad-free podcast, More Personal. Episodes air each Friday! ⁠Get on the waitlist for Italy!⁠ Single traveler survey ⁠here⁠. More for Moms Conference Leave a rating and review Check out my ⁠workshops⁠! Follow About Progress on YOUTUBE! Book Launch Committee Free DSL Training Full Show Notes Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textJerome is a fun, friendly, affluent man with a good education and a strong family. What happens when this humble Southerner discovers his long buried family ties, and that he is the brother of the most notorious cannibal in American history?Music By:Snail Poison – Bone FlagSuperMash – Dark Wind Beat Mekanik – Long Way HomeSmallpox - Squeal like a pig, NedPlease subscribe through Buzzsprout, Stitcher, Spotify, Podchaser, or iTunesFind me on social media on Instagram Facebook and Twitter, or email me direct at AScaryHomeCompanion@gmail.comSupport our PATREON page! And check out the Redbubble merch shop. Support the showSupport the show

How do elevation and slope influence the style of volcanic wines of Mount Etna? What can volcanic wine made on Mount Etna in Sicily teach us about life? How is Mount Etna's wine scene evolving? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ben Spencer, the award-winning author of The New Wines of Mount Etna. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Which aspects of Ben's first trip to Sicily in 2007 left a lasting impression? What stood out about Ben's first experience tasting Etna wine in Sicily? Which early experience exploring Etna's vineyards fundamentally changed Ben's understanding of the region and its wines? What do the wines of Etna show us about the relationship between winemaking and life? What are the biggest differences between winemaking in California and Etna, outside of terroir? What does the future look like for Etna wine? Are there limitations to the Etna DOC classification and what is the viable elevation range for vineyards? How do the wine characteristics vary between vines grown in different areas of the mountain? How do the periodic eruptions affect the soil in the vineyards on the slopes of Mount Etna? What was Ben's vision for the Etna Wine School and which programs are now available? How did Ben's poetry background influence his transition into wine writing? What can you expect from reading The New Wines of Mount Etna? What was the most surprising thing Ben discovered while writing The New Wines of Mount Etna? Why was researching the book particularly challenging for Ben?   Key Takeaways How do elevation and slope influence the style of volcanic wines of Mount Etna? At lower elevations, we're seeing more ripeness, earlier ripening, more boldness in the fruit. You see more opulent wines at lower elevations. Also, on the south slope, you're getting more development in the growing season because of the way the sun passes from the east along the south slope. The North Slope, we see a little bit more deflected light, especially in the shoulder seasons, so early spring and fall, and so you're getting more elegance. What can volcanic wine made on Mount Etna in Sicily teach us about life? To be patient, to watch, to listen, to learn from what's happening here, and to learn from everybody, because everybody has a different take on what's happening. Etna always moves outside of what we expect it to be. In the glass, we see a white wine, but all of a sudden there's white jasmine and orange flower together in the same field, and there's this juicy fruit and salinity and savory herbs and saltiness, and you get some repeated elements. How is Mount Etna's wine scene evolving? With Etna being at the beginning of a new wave of production, we are seeing a lot of people trying to define what that is, what Etna can be and will be. It'll be a study of the different elevations, of the different soil types, of the different districts where the wines are being made. But also Etna is a 10,000 foot tall cone. So there's a lot of different aspects to mountain wind, to sunlight, to the sea breezes, to old soils, young soils, and so there's a lot of things happening. So I think Etna will become a benchmark for variety, for exciting wines made from Carricante, the white grape variety here, and also Nerello mascalese, the red grape, which is made into sparkling wines, Rosés and red wines quite successfully.   About Benjamin Spencer Benjamin Spencer is the Director of Etna Wine School and the award-winning author of The New Wines of Mount Etna. In addition to holding a Diploma from the London-based Wine & Spirit Education Trust, Ben is a journalist, wine judge, and a professional winemaker with two decades of experience working with artisan and internationally traded wine brands in California and Italy.         To learn more, visit https://www.nataliemaclean.com/352.

Odcinek soczysty jak polskie jabłko!A nie ma w naszym kraju owocu chyba bardziej zasłużonego niż jabłko - to przecież bohater mitów, legend, naukowych anegdot i polskich sadów!Aż dziw, że aż tyle musiało czekać na swoją główną rolę w Zabawach jedzeniem! W najnowszym, 99-tym już odcinku mojego podcastu zabieram Was w podróż pełną smaków i ciekawostek, a i obalania mitów nie braknie!Sednem odcinka jest rozmowa z Panią dr inż. Barbarą Groele - sekretarz generalną Stowarzyszenia Krajowa Unia Producentów Soków, z którą rozmawiamy m.in. o roli jabłek w polskiej gospodarce i tradycji, walorach zdrowotnych jabłek i robionych z nich przetworów oraz tajnikach produkcji soków — od sadu po butelkę!Dowiecie się czego do polskich soków dodać nie wolno, jak wybierać najlepsze jabłka i dlaczego warto pić soki z polskich sadów! Odcinek powstał dzięki współpracy reklamowej z @apetytnapolskie #FunduszePromocji instagram: https://www.instagram.com/zabawyjedzeniem/facebook: https://www.facebook.com/zabawyjedzeniem Wesprzyj mnie na Patronite: https://patronite.pl/zabawyjedzeniem

In this episode of American Family Farmer, host and farmer Doug Stephan of Eastleigh Farm shares why he created this program — to give voice to the struggles, triumphs, and resilience of America's family farmers.Doug dives into the latest news shaping agriculture, including:

For 40 years, Farm Aid has stood shoulder-to-shoulder with family farmers, ensuring they can stay on their land and thrive despite corporate pressures, bad policies, and climate challenges. In this episode of American Family Farmer, host Doug Stephan welcomes Jennifer Fahy, Co-Executive Director and longtime Communications Director of Farm Aid.Jennifer shares how Farm Aid began as a one-day benefit concert in 1985 — founded by Willie Nelson, Neil Young, and John Mellencamp — and has since grown into a powerful nonprofit movement raising over $60 million to keep family farmers farming. We dive into the upcoming Farm Aid 40 festival in Minneapolis, the importance of Homegrown Concessions® and Homegrown Village, and the ongoing fight for a fair and sustainable food system.

Join this powerful and heartfelt panel discussion on how American veterans are stepping up to support Ukraine's fight for freedom. Featuring inspiring stories from Adam Kishleski, a retired Marine and CEO of MLB Outdoors, and Irina Vashchuk, founder of Revived Soldiers Ukraine, this video highlights the incredible resilience of Ukrainian soldiers and the crucial role of U.S. veterans and charities in providing medical aid, rehabilitation, and hope. Discover how individuals and organizations are making a difference in the lives of those affected by war. Watch now to learn how you can help support this vital mission. Together, we can make an impact.#ukraine #ukrainewar #military #charity #usveteransukraineEnergy Rocks: the trending Focus Candy now on sale! or Power up now with Energy Rocks Adult Focus Candy. energyrocks.store/LEAD25OFF. Sign up to The Lead-Lag Report on Substack and get 30% off the annual subscription today by visiting http://theleadlag.report/leadlaglive. Foodies unite…with HowUdish!It's social media with a secret sauce: FOOD! The world's first network for food enthusiasts. HowUdish connects foodies across the world!Share kitchen tips and recipe hacks. Discover hidden gem food joints and street food. Find foodies like you, connect, chat and organize meet-ups!HowUdish makes it simple to connect through food anywhere in the world.So, how do YOU dish? Download HowUdish on the Apple App Store today:

Hosted by David and Nycci Nellis. On today's show: · A trip down memory lane - Mary Quillian, owner of Capitol Hill's legendary Mr. Henry's, which opened in 1966. It's where Robert Flack was discovered and there's a lot still going on there; · Alaska's Bristol Bay has the world's most abundant wild sockeye salmon fishery, contributing over half of the global supply. Bristol Bay has been at the center of controversy often across the past two decades. Home to more than 30 million salmon spawning annually, it is threatened by the Pebble Mine. Casey Coupchiak is a Yup'ik commercial salmon fisher from Togiak, Alaska who has fished in Bristol Bay for 16 years. She's in with news about the upcoming Bristol Bay Salmon Week, a celebration of the health and wealth of that unique region; · Florencia (Flor) Agrazo is owner of Georgetown's Flor. Coffee + Books. There you'll find Buenos Aires–inspired café culture. amazing coffees, snacks and pastries -- and a placid atmosphere for finding and sampling some great reads; · Living or hanging out in Clarendon? Check out Westville, the seasonal veggie-forward, but not veggie-exclusive, restaurant founded by Jay Strauss more than 20 years ago in New York City. Jay joins us with his take on balancing tasty vegetable dishes with traditional faves like burgers and mac and cheese. Mixing cocktails for us is Devin Felli of 14th Street's Bresca; See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on the HowToBBQRight Podcast, we partnered up with Grilla Grills to giveaway a wood pellet pizza oven - here's how to win it (00:14)! Y'all be sure to catch us over at ‘Arktober Fest' on October 5th (04:30). Football season is right around the corner, and we couldn't be more excited (05:50). Malcom was a little wing hungry, so we whipped up some white sauce wings over a two-zone fire that were money (11:19)... Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (20:51)! PSMO cuts for beef tenderloins are always the way to go (21:35). Do THIS to make the buffalo chicken dip you've ever made in your life (26:24). Malcom wants to know if I had to give up either butter or mayo, which one am I choosing (32:18)? It's hard to beat a good oyster dish, but ‘Redneck Rockefeller' might be up next on our must try list (36:45)... Apparently Red Bull is the best griddle cleaner out there, and I want to try it (41:41)! Everyone's been asking me to be a guest pitmaster on HowToBBQRight, and I may finally be ready to get to it (45:22). Could you use butcher paper to wrap up a pork butt (48:07)? This has to be one of the unhealthiest fair foods I've ever heard of (50:01). Where is the best place to source wood chunks locally (53:56)? We've tried Crushed Red Pepper Flakes before, but Crushed Habanero Flakes take it to a whole nother level (57:07)...

Its our annual tomato episode! We talk varities growing and more! Plus we talk the ultimate tomato sandwich!

For the love of lettuce!!!

On this episode of Another Foodie Show, we sit down with Adam Heffner—whose family helped build one of the top 25 meat companies in the country. With deep roots in the meat industry, Adam shares behind-the-scenes stories, industry insights, and how growing up around high-quality cuts shaped his love for food.From the business of beef to favorite cuts, foodie hot takes, and favorite destination meals, we cover it all in this mouthwatering conversation. Whether you're a steak lover, BBQ buff, or just love a good food story, this episode delivers flavor from start to finish.

In this episode of the Disney Dining Show podcast, Ryno, Hannah, and Chloe are taking you through the Walt Disney World 2025 Halloween Foodie Guide that includes Disney Springs and the Walt Disney World Resort Hotels. Links:Important DIS links for more information!Support us on Patreon and receive exclusive content! Hosted on Acast. See acast.com/privacy for more information.

(Friday 08/15/25)FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk about Bucket-O-Soup, a new Costco baked good, and Arizona Iced Tea potentially raising their price. The hour closes with ‘Ask Handel Anything.'