Podcasts about Pastry

Il est l'heure de faire le bilan ! Tout ce que j'ai lu/vu en 2025 et qui est lié de plus ou moins près à la cuisine.Côté lectures :

Aujourd'hui, j'avais envie de vous faire une petite “review” sur le dernier film que je suis allée voir au cinéma : La Petite Cuisine de Mehdi, d'Amine Adjina.Sorti le 10 décembre 2025 en salle, c'est l'histoire de Mehdi, un jeune homme d'origine algérienne passionné de gastronomie française. Avec sa petite amie Léa, ils ont le projet de reprendre le restaurant de leur patron "Le Baratin". Pourtant ensemble de longue date, Léa n'a jamais rencontré la famille de Mehdi et exige une rencontre avant l'ouverture de leur restaurant. C'est alors que le jeune homme va s'empêtrer dans une succession de mensonges.Je ne vous en dis pas plus, bonne écoute !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Aujourd'hui, on explore comment le repas et la cuisine deviennent un langage émotionnel dans les films de Noël.Et pour cela, on ouvre les portes de :

Dans les jeux vidéo, la nourriture est souvent un détail.Mais dans certains, elle est au coeur du sujet.Et dans quelques univers, elle se transforme en quête, en politique du quotidien, en rituel social.Du feu de camp de Link aux cuisines chaotiques d'Overcooked, cuisiner n'est jamais juste “faire à manger”.C'est donner sens à un monde, régénérer le héros, construire une communauté.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Whether you're looking for a sourdough loaf, a croissant, or a cake, the Kansas City region is full of bakeries worth exploring. Here's where to find the best from-scratch breads, pastries and more.

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, reflecting on their top restaurant experiences of 2025, highlighting what made certain spots worth visiting and returning to from standout cakes and cocktails to memorable pizza. 702 Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

Pour varier les plaisirs, j'avais envie de vous proposer quelques anecdotes gourmandes sur les grands classiques du cinéma !Bonne écoute !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Cette année, j'avais envie d'intégrer au calendrier de l'avent, des épisodes "calendrier inversé". Vous me lancez des défis que je découvre et réalise sur la journée !‍Et pour ce tout troisième défi :

Emma Friedman reports. See omnystudio.com/listener for privacy information.

Xavier Dolan filme les sentiments comme d'autres dressent une assiette : avec excès, minutie, débordement, sensualité.Chez lui, la cuisine n'est jamais un décor neutre. C'est un espace de friction, d'intimité, de révélation, parfois un champ de bataille, parfois une table de communion.Alors analysons tout cela !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Exploramos la riqueza espiritual de Chiang Mai, Tailandia, antes de viajar en los puertos históricos y tradiciones culinarias de Mahón y Ciudadela. El episodio de esta semana de El Placer de Viajar empieza con una curiosa nota histórica, recordando cómo fuerzas anglo-holandesas conquistaron Menorca en 1708, manteniéndola bajo su control durante casi un siglo. Un preámbulo que, por supuesto, responde a que la isla balear es el primero de los destinos del capítulo, con un viaje centrado en las ciudades de Mahón y Ciudadela. Sin embargo, antes de explorar Menorca, el programa hizo una escala en Tailandia, más concretamente en la ciudad de Chiang Mai, la antigua capital del Reino Lanna, destacando su riqueza cultural, espiritual y su gastronomía exótica. En Chiang Mai, se puede vivir la cara más tradicional y espiritual de Tailandia. Se detallaron las costumbres locales en los templos, el respeto a los monjes y una peculiar experiencia interactiva de "dar de beber a Buda". La gastronomía local también ocupa un lugar central en el viaje del programa, con especial énfasis en los mercados nocturnos y comida la callejera, donde se pueden degustar platos como los fideos Khao Soi. Una nota singular fue la mención de una prisión de mujeres donde las reclusas se forman como masajistas, ofreciendo sus servicios al público.Uno de los puertos más grandes del mundo De vuelta de Tailandia, el podcast se trasladó a Menorca, comenzando por Mahón. Se resaltó la belleza de su puerto natural, que es uno de los más grandes del mundo, y el notable legado británico todavía visible en la arquitectura, como los característicos boyanders. Entre los lugares imprescindibles, se mencionó el Mercat del Peix como punto de encuentro gastronómico, la iglesia de Santa María con su monumental órgano, y la imponente fortaleza de La Mola, que ofrece vistas panorámicas y alberga una curiosa galería de arte en la Isla del Rey. La otra joya menorquina explorada fue Ciudadela, cuyo centro histórico es un monumento en sí mismo, ideal para perderse entre sus calles. Se destacó su encanto particular, el puerto y el Castillo de Sant Nicolau. En el ámbito culinario, se hizo hincapié en la caldereta de langosta, un plato emblemático de la isla, y también es digna elogió la ginebra local, Gin Xoriguer, como una bebida de gran calidad para disfrutar con moderación. El recorrido por la isla también incluyó sugerencias para actividades acuáticas como el snorkeling y el buceo, el senderismo por el Camí de Cavalls, y la visita al Monte Toro para admirar impresionantes puestas de sol, además de la famosa cueva-discoteca Cova d'en Xoroi (actualmente cerrada). Finalmente, Kelu narra su experiencia en el Royal Continental Hotel, un hotel de 4 estrellas situado en el paseo marítimo de Nápoles, con vistas panorámicas al golfo, al Mediterráneo y al Castel dell'Ovo. Un gran hotel con todos los servicios para todo tipo de viajeros, los más enamorados de Nápoles, pero también para los que sólo van de negocios. En el mismo paseo marítimo, hay varias ofertas gastronómicas interesantes como el distinguido restaurante Otto s.l.m, a 8 metros sobre el nivel del mar y con una propuesta creativa e internacional basada en ingredientes locales con un enfoque contemporáneo. El bar Elements es el cocktail bar más innovador del paseo, ideal para hacer el famoso aperitivo italiano. Y por último, Desìo Gelato & Pastry, una heladería y pastelería artesanal junto al mar, con helados artesanales y dulces autóctonos e inolvidables como la sfogliatella o la pastiera.

Aran Goyoaga is a fourth-generation baker, cookbook author, food stylist, and photographer. She grew up in the Basque Country in her grandparents' pastry shop, which was a gathering place for priests, radicals, and anyone looking for community. Aran moved to the U.S. at age 24, attended culinary school, and then worked in professional kitchens for years. After suffering from debilitating autoimmune disorders, she and her son were diagnosed with gluten intolerance. The very thing that defined her life and work was what had been making her sick all along. It was then that she made it her mission to elevate the world of alternative baking—to take the knowledge she was given and honor her family, while transforming recipes through her own experience with gluten intolerance. Her latest cookbook, The Art of Gluten-Free Bread, is now available. Her cookbook Cannelle et Vanille Bakes Simple was published in 2021, and was named best of 2021 by The Washington Post, Food 52, Vanity Fair, and more. Her book Cannelle et Vanille was nominated for a James Beard Award, and her work has been recognized by The New York Times, Food 52, Food & Wine, Bon Appetit, The Washington Post, NBC News, and more. www.arangoyoaga.com In this episode, we discuss: How Aran grew up in the Basque region of Spain, living across from her grandparents' bakeshop Moving to the U.S. and learning pastry and baking at culinary school in Florida Why she decided to photograph and share recipes on a blog How she landed her first book contract and launched a career as a cookbook author Discovering she was gluten intolerant and embarking on a new way of baking The release of her latest book, The Art of Gluten-Free Bread, and what's in it Tips on making the most flavorful (and beautiful) gluten-free bread And much more!    

Dans la comédie romantique, la nourriture n'est jamais seulement un décor. Elle est une syntaxe sentimentale, un dialecte intime, un champ de bataille parfois, un refuge souvent. Aujourd'hui, on plonge dans les assiettes les plus emblématiques du genre :

Ma meilleure amie m'a ramené quelques bonbons australiens alors je me suis dit qu'autant les tester... avec vous !

This week, Carter dives into some recent viewing (Scrooge, Narnia, Sea Beast) and Scott shares tales of a germy Santa and a trip to the mall.We cover the week's game (Split Fiction) and read listener mail, including a comment about Scott's supposed man-crush and a hilarious story about confusing a balaclava with baklava (the "face pastry").Finally, we explore the deep history of the Noah flood myth, revealing its true origins in the Sumerian Epic of Gilgamesh and discussing the real-world geological event (the flooding of the Persian Gulf) that inspired it. And loads more! Hosted on Acast. See acast.com/privacy for more information.

Allen and RD try Shiner Mint Chocolate Cookie. A pastry stout by Spoetzl Brewery.Thanks for watching!#beer #craftbeer #shinerBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

This week, Carter dives into some recent viewing (Scrooge, Narnia, Sea Beast) and Scott shares tales of a germy Santa and a trip to the mall.We cover the week's game (Split Fiction) and read listener mail, including a comment about Scott's supposed man-crush and a hilarious story about confusing a balaclava with baklava (the "face pastry").Finally, we explore the deep history of the Noah flood myth, revealing its true origins in the Sumerian Epic of Gilgamesh and discussing the real-world geological event (the flooding of the Persian Gulf) that inspired it. And loads more! Hosted on Acast. See acast.com/privacy for more information.

Dans la comédie, la nourriture est un outils de mise à nu : elle révèle, déstabilise, dérange, et parfois ridiculise.Aujourd'hui, on plonge dans les cuisines du rire, de Père Noël est une Ordure à La Cité de la Peur, en passant par Les Bronzés, Le Dîner de Cons et les grandes farces gastronomiques de Louis de Funès.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Les restaurants au cinéma sont des lieux où le visible s'entrechoque avec l'invisible : ce que les personnages commandent n'est jamais ce qu'ils viennent vraiment chercher.On y goûte des illusions, on y savoure des désirs à demi-mots, on y avale souvent ce que l'on ne peut pas dire.Et pour analyser tout cela, je m'appuierai sur :

Aujourd'hui, je vous parle de ma dernière lecture coup de coeur en date

Cette année, j'avais envie d'intégrer au calendrier de l'avent, des épisodes "calendrier inversé". Vous me lancez des défis que je découvre et réalise sur la journée !Et pour ce tout premier défi :

Années 2000 : les séries s'émancipent des studios, sortent dans les rues, dans les bureaux, dans les lofts ultra-luminescents.Et dans ces nouveaux espaces… la nourriture se transforme.Elle devient un symbole social, un trait de caractère, parfois même un enjeu scénaristique.Bref : on mange quoi dans les séries des années 2000 ?Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

La série Emily in Paris a suscité de nombreux commentaires sur sa représentation stéréotypée de la culture française.Parmi les motifs les plus récurrents figure la mise en scène d'une gastronomie parisienne idéalisée : macarons pastel, croissants impeccablement dorés, terrasses ensoleillées.Ces éléments culinaires ne servent pas seulement de décor : ils structurent la vision internationalisée d'un “Paris de carte postale”.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

On pourrait croire que la pâtisserie, au cinéma, n'est que sucre, consolation et gourmandise.Pourtant, lorsqu'on regarde de plus près, les gâteaux sont parfois les complices silencieux de la mort.Ils empoisonnent, dissimulent, symbolisent des rapports de pouvoir, ou annoncent la chute d'un personnage.Dans cet épisode, nous allons analyser comment The Grand Budapest Hotel, Parasite et Mathilda associent le dessert à la destruction.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Aujourd'hui, on ouvre les portes d'un royaume où la nourriture n'est jamais un simple décor.Un univers où un baiser peut naître d'une boulette de viande…Où une pomme peut sceller un destin…Et où une fourchette devient, allez savoir pourquoi, un peigne.Bienvenue dans les dessins animés Disney, où les repas sont des scènes clés, des symboles, des révélateurs.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Aujourd'hui, on part à New York.Et on s'installe autour de la table d'une série qui nous a nourri, littéralement.Parce que Friends, c'est une histoire d'amitié, oui, mais c'est aussi une immense cuisine, une table toujours dressée et un buffet d'émotions.Il y a des cookies, des cheesecakes, des sandwichs, des Thanksgiving ratés, des restaurants trop chers et des plats trop épicés.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Au coeur du paysage télévisuel français, depuis 1954, les émissions culinaires ne cessent de fleurir. Mais s'il est bien une autre spécialité française dont on parle seulement depuis peu c'est la pâtisserie. Si Le Gâteau de mes rêves, la première émission dédiée à la pâtisserie en France n'est apparue qu'en 2012, aujourd'hui on ne compte plus les nombreux formats qui mettent à l'honneur ce savoir-faire français.Comment les émissions de pâtisserie sont-elles devenues une véritable tendance dans le paysage audiovisuel français ?Je m'appuierais sur les émissions suivantes :

Any takeaways from this episode?Ring mix-ups. NYC holiday magic. Fresh bread and cornettos for days. This week on RomCom Rescue, we're breaking down Something From Tiffany's (2022) — the cozy, charming, slightly chaotic holiday rom-com currently streaming on Amazon Prime.We get into: 

This week, Rose and Crystal talk with Bonnie Ohara, founder of Alchemy Bread Co. and author of Bread Baking for Beginners and Let's Bake Bread!, a new family cookbook about baking with kids. From her microbakery beginnings to her mission of teaching the art of bread to home bakers of all ages, Bonnie shares the beauty and grounding rhythm of working with dough. The conversation drifts through the books that shaped her craft — Michel Suas' Advanced Bread and Pastry, Jeffrey Hamelman's Bread, Sarah Owens' Sourdough, and Martin Philip's Breaking Bread — and into the broader world of flavor, inspiration, and community that keeps her baking.Mentioned in this episode:Kate's Bread microbakery + NewsletterAshley Lima photographySan Francisco Baking InstituteMichel Suas, "Advanced Bread and Pastry: A Professional Approach"  (SFBI Textbook)Jeffrey Hamelman, “Bread: A Baker's Book of Techniques and Recipes”Sarah Owens, “Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More”Martin Philip, “Breaking Bread: A Baker's Journey Home in 75 Recipes”Michael James, “The Tivoli Road Baker”David Leibovitz, “My Paris Kitchen: Recipes and Stories”Tadashi Ono, Harris Salat, “Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond”Joshua McFadden, “Six Seasons: A New Way with Vegetables”Rebekah Peppler, Le Sud Kitchen Tape is hosted by Rose Wilde ⁠@trosewilde⁠ and Crystal Slonecker ⁠@crystalslonecker⁠, edited by Dressler Parsons  ⁠@dresslerparsons⁠ of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram ⁠@kitchentapepodcast⁠ and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs.

We are bringing back an oldie but a goodie as we are wrapping up this year and preparing for the next! This episode aired originall in November of 2022. We talk about holidays and the mind sets we see often, include either avoiding all the food or eating all the food, both without regard for the body.  This holiday season, stay connected to your bodies cues of what feels comfortable to you. Try not to avoid, but rather engage with a mindul awareness and connection to you and your bodies needs.  Happy Holidays!  To reach out to Between 2 Pastries, message us on messenger, post to our facebook page or email us at between2pastries@gmail.com  Photo by https://unsplash.com/@dylhunter?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText on https://unsplash.com/photos/te...

A lot of business success stories contain familiar scenarios. They include a previous spectacular failure; everybody telling an entrepreneur they’re crazy; and an entrepreneur explaining that what might look like an overnight success was anything but. And then there are entrepreneurs like Peter's lunch guests on this edition of Out to Lunch who both had ideas for very different businesses, went ahead and opened their doors without any drama, and were instantly successful. Troy Bergeron spent 30 years in the music transportation business, driving tour buses for rock musicians like the late Ozzy Osbourne and transporting equipment across the country. When he quit all that and came back home to New Orleans, he was wondering what he was going to do with himself when he overheard a woman complaining there was no doggie transportation option here. And that’s when Doggie Bus was born. Doggie Bus is Uber for dogs.You book your dog’s ride on the Doggie Bus app; Troy shows up in his specially converted passenger van; on the app you track where your dog is, when he gets where he’s going, and when he’s on the way home. Troy launched Doggie Bus in New Orleans in January 2024 and he’s already franchising the business to other cities. Samantha Weiss had never lived in New Orleans. In New York City she’d put her MBA and job in financial services on hold and started pursuing a career in food. Then the Covid pandemic derailed those plans. Samantha and her friend Kelly Jacques came up with an idea - open a bakery, in New Orleans. 30-seconds of online research will tell you, New Orleans already has 40 bakeries - twice as many per capita as your average city in the US. Nonetheless, Samantha and Kelly moved to New Orleans and in 2022 took over a space that used to be Santa Fe restaurant in the Marigny, and they opened Ayu Bakehouse. If you live in New Orleans, you may know the rest of the story. Ayu Bakehouse was an instant success. Since opening they’ve been featured in numerous national publications - including Vogue, The New York Post, USA Today, and Bon Appetit - which named Ayu one of the most exciting bakeries in the country - and you’ve probably either tried or heard about their King Cake which has been voted Best in New Orleans in the Times Picayune readers’ poll. You’d have to be living under a rock these days not to be impacted by a seemingly endless onslaught of stressful developments - from international conflicts to national politics to local scandals, and even the daily war between your car and potholes. But, no matter what else is going on around us, there are at least two things that are universally bright spots in all of our lives. Puppies. And pastries. Besides running successful businesses, Troy and Samantha are making the world a brighter and better place for humans, dogs, and Kevin the cat. Out to Lunch was recorded live over lunch at Columns in Uptown New Orleans. You can find photos from this show by Jill Lafleur at itsneworleans.com See omnystudio.com/listener for privacy information.

Casa Don Alfonso's partner, Mario Laccarino, joins The Bret Mega Show to talk about what's new for the holidays at Casa Don Alfonso.

Rolling up the next few episodes into one, this episode delves into the different neighborhoods, street food, and pastries. As a quick note, I (Nathaniel) realize I'm talking pretty quickly in this episode and apologize! Almost all of the Naples episodes were recorded back to back, so I started speaking quicker and less clearly. In the future, we'll try to come back and re-record these for clarity! However, since Darcy's just returned to town (yay!) we won't have time before they go live. I hope Darcy's part is still enjoyable! If you'd like to support us, but you don't have the time to hunt down all of the afiliate links scattered across the website, a listener suggested putting them all in one place, so we have! Head over to www.onlyabag.com/affiliate-links and you can see all of the companies we have partnerships with and you can use them to support Only A Bag (which we deeply appreciate). Below are some of our favorite hotels to stay in while we're in Naples. Each of the links are affiliate links, and if you book your stay through the link, we earn a small percentage of the booking platform's fees. Train StationBudget: Vergilius Bilia. Clean and modern. ⁠⁠https://agoda.tpm.li/Gu6XirQM⁠⁠Mid-Range: Starhotels Terminus. Old-school but nice, right next to the station. ⁠⁠https://agoda.tpm.li/hCbKTXYR⁠⁠Centro StoricoBudget: Hotel Caravaggio. Old-school but clean. Centrally located. ⁠⁠https://agoda.tpm.li/NdMJaOfl⁠⁠Mid-Range: UNA Hotels Napoli. Equidistant to the train station and centro storico. Nice views of the city. ⁠⁠https://agoda.tpm.li/QcnssG4V⁠⁠Upper Crust: Palazzo Caracciolo Naples. On the edge of centro storico, but with modern amenities. ⁠⁠https://agoda.tpm.li/ulwHhc9i⁠⁠Spanish Quarter/ToldeoBudget: Hotel Il Convento. Small rooms, but in the action of the city. ⁠⁠https://agoda.tpm.li/GLl8jEPN⁠⁠Mid-Range: Art Resort Galleria Umberto. Stay in the Galleria Umberto. What more needs to be said? ⁠⁠https://agoda.tpm.li/6EhwUpfW⁠⁠Upper Crust: Hotel Romeo. Little slice of luxury near the port and centro storico. ⁠⁠https://agoda.tpm.li/kQdItv3Y⁠⁠ChiaiaBudget: Pinto-Storey Hotel. Like an old-school Bed and Breakfast. ⁠⁠https://agoda.tpm.li/isL35cGe⁠⁠Mid-Range: Hotel Majestic. Modern but like 2010 modern: ⁠⁠https://agoda.tpm.li/mh6RUnZi⁠⁠Upper Crust: Grand Hotel Parker's. Swanky, near the water: ⁠⁠https://agoda.tpm.li/KaH7yHzf⁠⁠If you'd like to support the podcast in other ways, you can donate to Only a Bag on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ko-fi.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! If you enjoyed this episode please leave a review and follow Only a Bag wherever you listen to podcasts! If you'd like to get in touch, you can send us a message on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠onlyabag.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠email⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ at onlyabagpodcast@gmail.com, on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.For more info, check out our articles on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠onlyabag.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and read our Substack ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Letters from the Balcony⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Thanks for listening! xDarcy and Nathaniel

The Best Thanksgiving Side Dish of All Time, Voted by You - https://www.allrecipes.com/gobble-games-winner-2025-11850008Nearly 82 Million Americans Projected to Travel over Thanksgiving - https://newsroom.aaa.com/2025/11/aaa-thanksgiving-travel-forecast-2025/Passenger Forces Flight to Make Emergency Landing After Claiming His Wife Had a Bomb in Her Luggage - https://people.com/passenger-forces-flight-to-make-emergency-landing-after-claiming-his-wife-had-bomb-in-her-luggage-11850502JetBlue flight declares emergency after crew inhales marijuana - https://boingboing.net/2025/11/17/jetblue-flight-declares-emergency-after-crew-inhales-marijuana.htmlTSA investigating how a meat cleaver made it onto a plane in Portland, Oregon - https://www.wcvb.com/article/tsa-investigation-meat-cleaver-delta-flight-oregon/69461788Follow The Rizzuto Show @rizzshow on social media for more from your favorite daily comedy show. Connect with The Rizzuto Show online at 1057thepoint.com/RizzShow. Heard daily on the radio at 105.7 The Point in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on Ascend: The Great Books Podcast, Dcn. Harrison Garlick and Dr. Matthew Bianco of the Circe Institute discuss the second part of Plato's Gorgias--the dialogue between Socrates and Polus—Gorgias' spirited, “colt-like” student who bursts in at 461b accusing his own teacher of being “too ashamed” to admit rhetoric needs no justice, only the power to persuade. Visit thegreatbookspodcast.com for our reading schedule.Visit our LIBRARY OF WRITTEN GUIDES to the great books.Visit our sister publication, THE ASCENT, for two spiritual lessons per week.What follows is pure Platonic fireworks: Socrates refuses long speeches, forces short questions, and delivers the unforgettable pastry-baker analogy (462–466a), branding rhetoric as mere flattery—like cookery or cosmetics for the soul—that “has no speech to give about the nature of the things” (465a). Polus agrees with several premises yet recoils when Socrates concludes that doing injustice is worse than suffering it, and the unpunished tyrant is the unhappiest man alive (478–479). The conversation spirals into a shocking vision of punishment as medicine for the soul: the wrongdoer should run to the judge “as to a doctor” (480b). Throughout, the hosts explore whether rhetoric itself is evil or only rhetoric divorced from philosophy, using the tripartite soul as a foothold—Gorgias as corrupted intellect, Polus as honor-craving thumos, Callicles (next week) as unashamed appetite—while Socrates models a just soul governing all three. Dr. Bianco brings fresh insight into Socrates' tailored pedagogy and the happiness that only a philosophical rhetoric can truly serve.Key Themes & Search Tags:• Plato's Gorgias• Polus• Rhetoric vs Philosophy• Tripartite Soul• Doing injustice vs suffering injustice• Punishment as medicine• Pastry-baker analogy• Classical Education• Socrates pedagogy• Pleonexia• Happiness eudaimonia

On the Kaya Cast Podcast, host Tommy Truong chats with Julian Rose, the world-class chocolatier behind Insa, about redefining cannabis edibles through culinary craftsmanship. Julian walks through his journey from a Montreal pastry chef to leading a premium edible program that features real chocolate, fruit purées, and meticulously tempered confections, all while navigating the science and business of cannabis manufacturing. Learn why Insa prioritizes quality and flavor over price, how seed-to-sale control and tailored terpenes create superior experiences, and the challenges and opportunities of state-by-state regulation and wholesale partnerships. From six-month R&D cycles and seasonal launches (think pistachio-Oreo-inspired bars and Fritos milk chocolate) to sleep-focused gummies and multi-cannabinoid blends, this episode reveals how culinary artistry can drive sustainable growth in a crowded market. If you're a dispensary owner or executive, you'll gain actionable insights on product development, shelf life, pricing strategies, margins, and retail execution. Visit insa.com to explore their lineup in Massachusetts, Florida, and Pennsylvania, and get Julian's take on building a premium edible program that keeps the consumer experience at the center. Find out more about Insa at:https://insa.com/https://www.linkedin.com/in/julian-rose-9280a811/linkedin.com/search/results/all/?keywords=Insa%20Easthampton&sid=oOg 00:00 Introduction: From Chocolatier to Cannabis Edibles00:36 Journey in the Chocolate Industry03:54 Transition to Cannabis Consulting04:59 Joining Insa and the Impact of COVID-1906:37 Philosophy of Quality in Cannabis Edibles09:29 Consumer Preferences and Market Trends16:05 Product Development and Culinary Experience26:47 Best-Selling Products and R&D Insights29:13 The R&D Process: From Concept to Commercialization30:24 Creating and Testing New Recipes33:26 The Challenge of Pricing and Market Viability37:16 Cannabis Product Integration and Quality Control41:35 Navigating State Regulations and Market Strategies49:00 Seasonal Products and Market Testing51:56 Conclusion and Final Thoughts #kayacast #cannabis #tips #dispensaries #business #podcast

A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise. Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef. She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé. Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph In this episode we discuss: How making Portugese treats with Mom sparked a love of baking Attending CIA and winning a Les Dames d'Escoffier scholarship Working for Daniel Boulud's Dinex Group for three years From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC Next stop Patisserie Chanson – transitioning to a high-end pastry shop Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks Stephanie's best kitchen tip and advice for newbies And much more!

A pastry themed episode! Really great chatting with some folks that have very unique buisness models.

Grabstack is convinced he can make the next best pastry in town to serve at Café du Grabstack, but what will he make? Will it be frosted? Have chocolate? Sprinkles?! The possibilities are endless and sweet.

Grabstack is convinced he can make the next best pastry in town to serve at Café du Grabstack, but what will he make? Will it be frosted? Have chocolate? Sprinkles?! The possibilities are endless and sweet.

Fluent Fiction - Hungarian: How Levente's Halloween Pastries Cast a Magical Office Spell Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-10-30-22-34-02-hu Story Transcript:Hu: Az irodai lámpák halvány fényt árasztottak abban a hideg őszi reggelen.En: The office lights cast a dim glow that chilly autumn morning.Hu: A levegőben fahéj és sütőtök illata terjengett, mert az irodai büfé ilyenkor mindig különleges őszi italokkal várta a dolgozókat.En: The scent of cinnamon and pumpkin filled the air because the office café always welcomed the employees with special autumn drinks at this time of year.Hu: A Halloween hangulata már mindenhol jelen volt: a falakon pókhálók, a sarkokban faragott tökök mosolyogtak.En: The Halloween spirit was present everywhere: cobwebs on the walls, carved pumpkins grinning from the corners.Hu: Levente kicsit izgatottan lépett be a díszített terembe.En: Levente entered the decorated room with a bit of excitement.Hu: Levente csendes, precíz dolgozó volt.En: Levente was a quiet, precise worker.Hu: Gyakran úgy érezte, hogy átnéznek rajta a kollégák.En: He often felt that his colleagues overlooked him.Hu: Halloween volt az egyetlen alkalom, amikor igazán meg tudta mutatni kreatív oldalát.En: Halloween was the only time he could truly show his creative side.Hu: Idén úgy döntött, hogy különleges ajándékkal készül az irodai ajándékcserére.En: This year, he decided to prepare something special for the office gift exchange.Hu: Az ajándékcsere időpontja közeledett.En: The time for the gift exchange was approaching.Hu: A munkatársak izgatottan beszélgettek, és Levente érezte, hogy a szíve gyorsabban kezd verni.En: The employees were chatting excitedly, and Levente felt his heart start to beat faster.Hu: Jelmezben volt: varázslóruhát viselt, hosszú fekete köpennyel és magas kalappal.En: He was in costume: wearing a wizard outfit with a long black cloak and a tall hat.Hu: Remélte, hogy kitűnik majd a tömegből.En: He hoped he would stand out from the crowd.Hu: Az ajándéka is különleges volt - saját kezűleg készített tök formájú süteményeket hozott, amik mindegyikébe kis üzeneteket rejtett.En: His gift was special too—he had brought pumpkin-shaped pastries he made himself, each hiding a little message.Hu: Katalin, az iroda egyik népszerű tagja, éppen a saját ajándékát csomagolta ki.En: Katalin, one of the popular members of the office, was just unwrapping her gift.Hu: Levente figyelte a reakcióját.En: Levente watched her reaction.Hu: Amikor Katalin kinyitotta a dobozt, vidáman felnevetett, majd hangosan megszólalt: "Ez fantasztikus!En: When Katalin opened the box, she laughed joyfully and then exclaimed loudly, "This is fantastic!Hu: Igazi mestermű!En: A true masterpiece!"Hu: " A többi kolléga odapillantott, és egyikük sem tudta leplezni csodálatát.En: The other colleagues glanced over, and none of them could hide their admiration.Hu: Levente arcán lassan mosoly terült el.En: A slow smile spread across Levente's face.Hu: A többiek tapsolni kezdtek, és Levente érezte, hogy végre elérte célját: felfigyeltek rá.En: The others began to clap, and Levente felt he had finally achieved his goal: he was noticed.Hu: Katalin odalépett hozzá, gratulált, és dicsérte a munkáját.En: Katalin came over to him, congratulated him, and praised his work.Hu: Még Balint is, aki addig mindig csendben dolgozott mellette, odament hozzá, és azt mondta: "Mindig is csodáltam, mennyire alapos vagy.En: Even Balint, who had always worked quietly beside him, went up to him and said, "I've always admired how meticulous you are."Hu: "Ez a nap megváltoztatta Levente nézőpontját.En: This day changed Levente's perspective.Hu: Rájött, hogy a saját értékei megmutatása vezet az elfogadáshoz és barátságokhoz.En: He realized that showing his own values leads to acceptance and friendships.Hu: Az iroda már nem tűnt olyan hideg helynek.En: The office no longer felt like a cold place.Hu: Levente boldog volt, hogy végre hozzátartozónak érezhette magát.En: Levente was happy that he could finally feel like he belonged.Hu: Halloween után másnap reggel ismét mosolyogva sétált be, és tudta, hogy ezentúl minden közösen átélt pillanat egy újabb emlék lesz, ami közelebb hozza az embereket egymáshoz.En: The day after Halloween, he walked in again with a smile, knowing that from now on every shared moment would be another memory that brings people closer together. Vocabulary Words:dim: halványchilly: hidegautumn: ősziscent: illatcinnamon: fahéjgrinning: mosolyogtakexcitement: izgatottanoverlooked: átnéznekmasterpiece: mesterműadmiration: csodálatmeticulous: alaposperspective: nézőpontacceptance: elfogadásbelonged: hozzátartozónakcarved: faragottapproaching: közeledettunwrapping: csomagolta kireaction: reakciójátexclaimed: megszólaltcollaborative: közösen átéltprecise: precízwizard: varázslócloak: köpenyhide: rejtettadmired: csodáltamspread: terült elglance: odapillantottintentional: szándékosacknowledged: felfigyeltekreveal: megmutatása

Teresa Cutter, aka 'the healthy chef', says you can have your cake and eat it too when it comes to indulging in baked goods and looking after your diet. She joined Philip Clark on Nightlife to discuss feel-good baking and delicacies we can all delight in. 

Pastry chef Garry Larduinat is known for his whimsical and inventive desserts, creating masterpieces that are as beautiful as they are delicious. Born in Limoges, France, to parents who were both chefs, Garry started his career at age 14 with an apprenticeship at the Michelin two-star French restaurant, La Chapelle Saint Martin, followed by a formal culinary school education back in his hometown. After working in top kitchens throughout France, Garry's dream of moving to New York City came true when in 2010, he assumed a position working with renowned pastry chef Francois Payard. Garry served as Executive Pastry Chef at Payard Patisserie, one of the country's best pastry shops, for close to six years before heading west to California to become Executive Pastry Chef at Los Angeles' famed Hotel Bel-Air. In 2017, Garry joined Wolfgang Puck Catering which provided him with an opportunity to create with no boundaries, taking advantage of California's seasonal ingredients and the team's breadth of parties and events to produce an ever-changing arrange of visually stunning desserts. Garry's style showcases classic flavor combinations with an unexpected twist in flavor, texture or presentation. His creative process begins by visualizing the colors and shapes before crafting the flavor profile. His work has cultivated an audience of over 180,000 followers on Instagram, where he provides an inside look at his process for creating edible art. In this episode we discuss: Garry's apprenticeship at a Michelin-starred restaurant Taking a chance and a job in NYC What he learned working at Payard Patisserie Moving to Los Angeles to become Executive Pastry Chef at Hotel Bel-Air Discovering the challenges of working in a restrictive environment Landing his dream job at Wolfgang Puck Catering What it's like to craft desserts for Hollywood's biggest event of the year And much more!

Pastry chef and restaurateur Joanne Chang on leaving consulting for kitchens, building beloved bakeries, and developing recipes with patience and joy—plus a sneak peek at her Homemade Oreos in Rebel Girls Make Dessert. Photo credit: Kristin Teig

Democrats wanted to fund pastry classes for male prostitutes in Haiti, according to Rep. Tim Burchett. Republicans refused. That’s why the government is still shut down.See omnystudio.com/listener for privacy information.

Caryn talks about the upcoming No Kings protests and protests in history like the Haymarket Affair, while preparing to perform the role of anarchist, activist Emma Goldman in a contemporary opera. She shares recipes for some favorite comfort foods for cool autumn weather. Halloween, UNICEF, the Farm Bill, and Bird Flu are other topics she discusses.

Aran Goyoaga is back on the pod! Aran is a celebrated baker, stylist, photographer, and one of the leading experts in gluten-free baking. You probably know her from her blog, Cannelle et Vanille, her bestselling cookbooks, and her beautiful, light-filled photography. She joins host Jessie Sheehan to chat about her brand new book, “The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries.”Aran shares about her childhood growing up in the Basque region in Spain and her grandparents' bakery, the beloved brioche buns filled with cream that sparked her love of baking, and her introduction to breadmaking in culinary school. The duo also dive into the challenges of developing gluten-free breads versus pastries, and Aran walks Jessie through her Gluten-Free Rosemary Focaccia recipe from her new book. Click here for Aran's Gluten-Free Rosemary Focaccia recipe.Thank you to Diamond Nuts & California Prunes for their support. Get The Italy Issue here!Jubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Aran: Instagram, website, “The Art of Gluten-Free Bread” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

(00:00-14:47) Is this Shooter McGavin's time? Lots of celebrities and carbohydrates lined up for our one-year anniversary on 101 ESPN. We're giving away a gong and $10 gas gift card for EMOTD. Audio of Syracuse coach Fran Brown clarifying some comments on the Syracuse job. Report companies. Can Georgia Tech play with Miami? No guarantee for a two loss SEC team to get into the CFP.(14:56-23:48) Jackson's weekend plans. Oatmeal's big nips. Who hasn't seen their friends topless? Great slate, slate gray. What got Doug into the Kirkwood Hall of Fame. Looks like I'm leading a teen abstinence workshop. The dangers of girls trips. Doug's love of Doug Hennig.(23:58-28:23) E-Mail of the DaySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's a sweet reunion!  Especially for Martha and Tohri. Content Warning: descriptions of violence and plenty of profanity   Links: Website Patreon Instagram Email us | iseducethedragonpod@gmail.com   Cast: Erastus played by Ryan Keely Tohri played by Cristina Van Epps Martha played by Flanders Gentry played by Dana Scarborough  The DM is Jess Parks   Thanks to Chris Westlake for our earworm theme song Learn more about your ad choices. Visit megaphone.fm/adchoices

In both this week's new remarks and in the reissue segment we revisit our obligation to think critically and how the concept of WAR can help us frame the abstract concepts of “better” and “worse,” and that comes to baseball players, politics, and, yes, chain and independent-bakery coffee rolls—that is, WADD (Wins Above Dunkin Donuts). How many more apples is Aaron Judge than the number of apples you need or want? We even find Luke Skywalker utilizing the replacement-level concept in “Star Wars.” We also find time for some tales of Josh Gibson! Mostly, though, we're here for the donuts and the wins—or the lack thereof.The Infinite Inning is a journey to the past to understand the present using baseball as our time machine. America's brighter mirror, baseball reflects, anticipates, and even mocks the stories we tell ourselves about our world today. Baseball Prospectus's Steven Goldman shares his obsessions: history from inside and outside of the game, politics, stats, and Casey Stengel quotations. Along the way, we'll try to solve the puzzle that is the Infinite Inning: How do you find the joy in life when you can't get anybody out?