Podcasts about taste buds

SPONSORS: - Download Cash App Today: https://capl.onelink.me/vFut/6fv5azex #CashAppPod. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. See terms and conditions at https://cash.app/legal/us/en-us/card-agreement. Discounts and promotions provided by Cash App, a Block, Inc. brand. Visit http://cash.app/legal/podcast for full disclosures. - Sign up for a $1 per month trial period at https://shopify.com/nottoday, all lowercase - Take advantage of Ridge's Biggest Sale of the Year and GET UP TO 47% Off by going to https://www.Ridge.com/NOTTODAY #ridgepod - Join the over 14 million all-time customers who have already saved and invested over $27 billion dollars with Acorns. Head to https://acorns.com/NOTTODAY or download the Acorns app to get started. This week, Rob Iler is joined by comedian and Impractical Jokers legend Sal Vulcano, stepping in for Jaime for the first time ever. What begins as a friendly chat about Taste Buds spirals into a hilarious, heartfelt deep-dive on friendship, family chaos, arguing like a New Yorker, and trying to be zen in middle age. Sal opens up about his new solo show Manush and the evolution of his comedy life, while Rob gets real about sobriety, growing up loud, and missing the insanity of home. Expect passionate food debates, therapy wisdom, and one of the funniest bread stories ever told. Have a question for Rob and Jamie? Reach out at nottodaypalpodcast@gmail.com Not Today, Pal Ep. 120 https://www.instagram.com/jamielynnsigler https://www.instagram.com/nottodaypalshow https://store.ymhstudios.com Chapters 00:00:00 - Intro 00:03:04 - Taste Buds & The Art of the Argument 00:13:42 - No Matter What Happens, I Love You 00:25:57 - Another Argument With Joe DeRosa But With Bread 00:29:04 - The Fight That's Never About The Fight 00:37:02 - Garlic Bread vs. Garlic Knots (The Real Debate) 00:44:38 - Movies, Malls, & The Magic Of Jersey 00:56:06 - Accents & Showing Up At The Wrong Time 01:06:36 - Gift Certificate Date 01:11:57 - Impractical Jokers Story + Unlikeable People 01:19:29 - Embarrassing Issues 01:31:40 - Final Thoughts Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Melanie Lutz, author of "Everything is Soup: Sicilian Wisdom, Nourishment and Recipes for a Delicious Life."    In the book, Lutz combines her Sicilian and Jewish roots, along with her love of storytelling.   "Soup is life," author Melanie Lutz believes. "When we make a delicious soup that we can serve, we're sharing what we love and we're showing that we care."   With more than 18 seasonal soup recipes, handwritten notes, and ancestral sayings, the mixture of food memories and wisdom is as filling as it is fulfilling.   While there is clearly a huge Sicilian component to the book, Lutz also included a nod to her Jewish roots in honor of Stuart Norman Levy, a member on her Jewish side, who passed away while she was writing the book.   "His recipe … Stu's stew is a hodgepodge of everything that you love," Lutz says. "[It] supports you and is there for you … he served it up and made it just magic for anyone who sat down and, and shared a bowl with him." Get the recipe at JewishJournal.com/podcasts.   Melanie Lutz talks about the origin story behind "Everything is Soup" and why she loves soup so much. She also shares the meanings behind "stirring the pot," tips for becoming more at one with soup, and more.   "The vortex of a bowl of soup and the fact that we're largely made up of water … when you stir the pot, you create this alchemical experience of opening the heart," she explains. "Any soup that you put together becomes … this way that we connect through generations of the earth's elements."   Learn more at MelsLoveLand.com and grab a copy of "Everything is Soup."   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Movie of the Year: 1971MixtapeThe Sound of 1971The Taste Buds are trading film reels for vinyl grooves in this week's episode of Movie of the Year, as Mike, Greg, Ryan, and special guest Taylor create the ultimate 1971 Mixtape. It's the year of protest songs, psychedelic experimentation, soul anthems, and singer-songwriter confessionals—and the Taste Buds are here to decide which tracks define it all.Each host takes turns drafting their favorite songs from 1971 and placing them into the perfect playlist order. What emerges is not just a collection of hits, but a sonic time capsule—capturing the emotion, rebellion, and rhythm of a year when music and culture collided in unforgettable ways.The Rules of the MixtapeHere's how it works:Only songs released in 1971 are eligible.Each participant takes a turn selecting a song. The chooser not only selects the song but also decides where it goes in the lineup, although the choosers of the opener and closer are pre-determined. The result? A carefully chaotic playlist that reflects the Taste Buds' unique blend of passion, humor, and deep-cut expertise.The Music of 1971: A Revolution on Record1971 wasn't just another year in music—it was a creative explosion. From the poetic introspection of the singer-songwriter era to the gritty pulse of funk and soul, 1971 became a soundtrack to a generation in transition.As the Taste Buds debate their picks, they uncover how the sounds of this year—across rock, R&B, country, and beyond—captured the cultural aftershocks of the 1960s and set the stage for the music that defined the decade to come.Whether it's an anthem of rebellion or a quiet moment of heartbreak, every song chosen for the 1971 Mixtape tells part of the story of who we were, and who we were becoming.Guest Spotlight: Taylor Joins the MixtapeThis episode features special guest Taylor, who brings his own distinctive taste and flair to the playlist. A longtime friend of the show and a sharp musical mind, Taylor adds energy, insight, and a few unexpected curveballs to the draft. His picks remind the crew—and listeners—why music isn't just heard, it's felt.Conclusion: Press Play on the PastBy the end of the episode, the Taste Buds have built something more than a playlist—they've created a living archive of sound, heart, and memory. The 1971 Mixtape is a reminder of why this era of music still resonates, decades later: it was honest, fearless, and timeless.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Rachel Simons, author of "Sesame: Global Recipes + Stories of an Ancient Seed," co-founder of Seed+Mill, based in New York City's iconic Chelsea Market.    The book - and the conversation - talk about the seed's metaphor and connection.   "Seeds are the beginning of life; that's how everything starts: vegetables, fruits, humans, animals, ideas," says Simons, who believes the book is not just about food, but life, travel, and history."   After Simons, who has lived around the world, moved to New York, she saw an opportunity to open a business around a product - mainly Tahini - that hadn't yet had its moment to shine.    "It was an underrated, underappreciated condiment or ingredient, and we wanted to throw our energy behind, you know, doing something fresh with it," she says. "We're nearly 10 years old and we honestly had no idea that this little shop would just turn into a business which would turn into a brand and eventually now a cookbook."   "Sesame" answers is a clear, approachable guide to the world of sesame, from halva and tahini to togarashi, gomasio and furikake. Whether it's in the form of a seed, tahini (a ground sesame paste), sesame oil, or halva (a soft, fudge-like candy made from sesame paste), readers can incorporate it in 100 traditional and modern global recipes.   " I wanted to make the book feel very global, very international, and very embracing," she says. "I wanted the book to be an umbrella where everybody could see a part of their food identity."   Rachel Simons shares her backstory - and the seeds that led her where she is today - as well as her history with and the origins of tahini. She also talks about her love of food, the value of  that connection, and her recipe for sesame and peach miso crumble, which you can find at JewishJournal.com/podcasts.    Learn more at SeedandMill.com, follow @SeedandMill on Facebook and Instagram, and get a copy of "Sesame" at your favorite bookstore. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.   Note:  Anyone who counts the correct number of times the word "seed" is said in the podcast, will get a free Tahini ice cream from Rachel at Seed + Mill in New York.  

Movie of the Year: 1971The ConformistRevisiting The Conformist (1971) – Power and Identity in Italian CinemaIn this episode of Movie of the Year, Ryan, Greg, and Nate take on Bernardo Bertolucci's The Conformist (1971), a visual and psychological masterpiece that defined the aesthetics of 1970s cinema. Through its haunting beauty and moral ambiguity, The Conformist examines how a man's need to belong leads him down a path of destruction.As the Taste Buds explore, Bertolucci's film is more than a political allegory—it's an intimate portrait of repression, desire, and the fragile nature of identity.Bertolucci's The Conformist and the Politics of StyleFew filmmakers balance ideology and artistry as masterfully as Bernardo Bertolucci. The Taste Buds discuss how his direction turns politics into visual poetry, using color, shadow, and architecture to mirror the internal lives of his characters.Cinematographer Vittorio Storaro creates a world of geometric perfection and emotional chaos, where fascist Italy becomes both stage and metaphor. Every shot in The Conformist (1971) is deliberate—an expression of control, guilt, and the terror of individual thought in a conformist world.(Learn more about Bertolucci's visual approach on Criterion's Bertolucci essay.)Marcello Clerici: The Psychology of FascismAt the center of The Conformist is Marcello Clerici, portrayed by Jean-Louis Trintignant with quiet dread. Marcello longs to fit in, to appear normal, to bury the parts of himself that don't conform. His fear of difference drives him toward fascism—not out of conviction, but out of insecurity.Ryan, Greg, and Nate explore how Marcello's repression and guilt become political acts. His story reveals how ordinary people become instruments of ideology—not through belief, but through cowardice and the seductive comfort of belonging.Anna and Giulia: Women, Desire, and RebellionThe women of The Conformist (1971)—Anna (Dominique Sanda) and Giulia (Stefania Sandrelli)—represent opposing forces in Marcello's life and Italy's cultural psyche. Anna is sharp, enigmatic, and politically aware—a woman whose defiance threatens to unravel Marcello's carefully constructed identity. Giulia is complacent, beautiful, and submissive, embodying the illusion of safety and control.The Taste Buds analyze how Bertolucci frames both women as agents of desire and symbols of rebellion, showing that even within oppressive systems, resistance can take many forms—some loud, others quietly devastating.Guest Spotlight: Nate Ragolia from Debut BuddiesThis episode features special guest Nate Ragolia, co-host of the hit podcast Debut Buddies. Known for celebrating pop-culture firsts—from debut albums to first films—Nate brings his trademark blend of insight and humor to The Conformist (1971). His deep appreciation for cinema's evolution adds a new dimension to the discussion, connecting Bertolucci's exploration of identity and conformity to the creative risks artists still face today.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Matthew Jonas and David Foerstner, co-founders of Good Karma Chocolate. Good Karma offers small batch bean-to-bar chocolate, drinking cacao, cacao blend-ins, and plenty of positive vibes.   "Dave and I share a passion for all things dark chocolate," Jonas explains. "Most of the [bean-to-bar and cacao] brands out there are very serious, and we thought, when you get a chance to taste really good chocolate in your life, that is a moment of joy."   Jonas said that while they are serious about how they make it - and are ethical in its production - they also want people to feel good when they eat it, to really enjoy the experience.   Jonas had been seeking an alternative to drinking coffee, when, two years ago, he discovered drinking cacao. He didn't like the products that were commercially available, so Jonas bought some beans and began experimenting. Then, he reached out to Foerstner, a food scientist and founder of Food Forward Consulting, to see if he wanted to partner on making a cacao drinking product.   "I think your exact words were, 'You need to talk me out of doing this chocolate,'" Foerstner recalls. His reply, "I'm the wrong guy to talk you out of things. … I'm the guy that makes you do things or helps you do things."    Foerstner said he'd do it on one condition: "I've always wanted to make chocolate."   Matthew Jonas and David Foerstner talk about Good Karma Chocolate's origin story, their mission, and their recipe for making - and customizing - ceremonial drinking cacao, which you can find at JewishJournal.com/podcast. Jonas also shares the parallels he has found between the chocolate and the Jewish communities.    "This idea of … trying to make a better impact on the world, leave it better than I found it, I take that from my experience of … choosing to become active in my Judaism," he says.    For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

In this episode, I'm joined by Ann Wiard, a Taste Buds Kitchen franchisee from Rhode Island, who turned her passion for food, education, and family experiences into a thriving business. She shares how she went from Executive Director of a soup kitchen to owning one of the most successful Taste Buds locations — earning 31% profit margins and out-earning her husband!We talk about family cooking classes, hilarious date-night stories, how she paid off her investment in 2.5 years, and why following the franchise system is the ultimate recipe for success.  ⏱️ Timestamps00:00 – Welcome to Eye on Franchising with Lance Graulich01:12 – Meet Ann Wiard, Taste Buds Kitchen franchisee from Rhode Island02:30 – Date nights, corporate events & “spicy” cooking stories05:12 – Why Taste Buds Kitchen is a family favorite07:48 – Teaching kids to love cooking (and eat broccoli tots!)10:30 – Ann's background: from soup kitchens to entrepreneurship12:00 – Why she chose Taste Buds Kitchen over 4,000 other franchises14:15 – Cooking camps, after-school programs & summer classes17:00 – How much does it cost to open a Taste Buds Kitchen?19:20 – Real numbers: $1.1M+ sales & 30% profit margins21:45 – Ann's journey to making $200K+ per year24:10 – How she paid off her investment in 2.5 years26:30 – Lessons learned: hire a general manager early28:00 – Why some franchisees fail (and how to avoid it)30:25 – Working with Taste Buds' founder Jessie & the leadership team32:40 – What kind of person thrives in this franchise34:20 – The secret ingredient: building a passionate team36:00 – Why Ann chose franchising instead of starting her own concept38:10 – Advice for anyone considering a franchise40:00 – Why talking to franchisees during validation is key42:00 – Final thoughts & how franchising changed Ann's life  

Movie of the Year: 1971WandaRediscovering Wanda (1971) – A Landmark of Feminist CinemaIn this episode of Movie of the Year, the Taste Buds—Mike, Ryan, and Greg—begin their deep dive into 1971 cinema with Barbara Loden's raw, groundbreaking film, Wanda. Once dismissed and now celebrated as a cornerstone of feminist filmmaking, Wanda (1971) captures the alienation and quiet rebellion of a woman trying to survive in a world that refuses to see her.For movie lovers and film historians alike, this episode explores how Wanda transformed independent film, redefined the female gaze, and challenged the capitalist structures of both life and art.The Character of Wanda: Feminism and Alienation in 1971 CinemaAt the heart of Wanda (1971) lies a protagonist unlike any other. Wanda Goronski, portrayed by Barbara Loden herself, is a woman out of step with the world around her—drifting through Pennsylvania coal country with little purpose, no plan, and even less hope.The Taste Buds explore how Wanda's detachment becomes a quiet act of resistance. She isn't empowered in the conventional sense, but her refusal to conform to the expectations of wifehood, motherhood, and labor gives her a radical presence. Her story asks: is true freedom even possible for someone like Wanda in a capitalist, patriarchal society?Barbara Loden's Direction and Legacy in WandaBarbara Loden—actor, writer, and director—crafted Wanda as an intensely personal response to the limitations placed on women in both Hollywood and everyday life. The Taste Buds examine how her minimalist style and vérité realism broke from the conventions of the era, situating Wanda as one of the earliest examples of American independent cinema's feminist movement.Shot on a shoestring budget with nonprofessional actors, Wanda captures authenticity without sentimentality. Loden's direction feels lived-in, intimate, and unsparing—her camera refuses to judge Wanda even as society does. The Taste Buds discuss how Loden's work paved the way for later filmmakers exploring identity, alienation, and the female experience.Feminism vs. Capitalism: The Political Core of WandaWanda (1971) isn't just a character study—it's a political statement. The Taste Buds unpack how the film critiques the intersections of feminism and capitalism, showing how both liberation and exploitation exist within the same system.For Wanda, the American Dream is a nightmare: men exploit her, work dehumanizes her, and freedom always comes with a price. The Taste Buds discuss how Wanda's raw honesty about poverty, gender, and survival resonates today, reflecting an America where independence remains conditional and fleeting.FAQ: Wanda (1971) on Movie of the YearWho directed Wanda (1971)?Barbara Loden wrote, directed, and starred in Wanda, making it a pioneering example of feminist independent cinema.Why is Wanda considered a feminist film?It rejects Hollywood's idealized portrayals of women, instead depicting a complex, flawed woman navigating systemic oppression and limited choices.Where can I watch Wanda (1971)?Wanda is available through the Criterion Collection and select streaming platforms dedicated to classic and independent cinema.Conclusion: Why Wanda Still MattersMore than fifty years later, Wanda (1971) endures as a defining work of feminist and independent filmmaking. With Barbara Loden's fearless direction and the haunting performance at its core,...

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Genna Rosenberg, founder of GennComm and a major foodie! A 30-year toy, licensing and entertainment industry executive, she focuses on the intersection of social impact, consumer products, and business strategy "When I was a little kid, some of my earliest toys were a play tea set or a pretend kitchen or plastic food," Rosenberg shares. "Then throughout my career I've had a lot of really fun connections with food-based toys." Her love of cooking started at a young age. "My mother said she cooked to provide food for us, but my father used to love to cook and to really create lots of different masterpieces in the kitchen, and I really follow suit with that," Rosenberg says. "I love to explore, I love to create new recipes and bring fabulous dishes to the table." Creativity serves her well in the kitchen and as a publicist and changemaker in the toy industry. Last month, Rosenberg was named 2025 Wonder Woman Catalyst for Change by a global empowerment organization: Women in Toys, Licensing & Entertainment. Cooking is one of the best ways to be creative, though many people prefer to follow a recipe. "I might look at a recipe or I might look at three or four or five different recipes for the same thing," Rosenberg says. "Then I make it up my own way, because there's not really one way to do things." Rosenberg talks about her social impact backstory, toy trends and fun projects, and her cooking philosophy. She also shares her love of Jewish food and her recipe for "make it your own way matzo brei," which you can find at JewishJournal.com/podcasts. Learn more about Genna Rosenberg at Genncomm.com and connect on LinkedIn. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Movie of the Year: 1971The 16 Films Are ChosenThe Battle Heats UpIn Part Two of the Movie of the Year: 1971 season, the Taste Buds—Mike, Ryan, and Greg—return to slice the bracket from 64 films down to 16. What began as a celebration of early-1970s experimentation has become a cinematic bloodbath. This is where masterpieces clash, cult favorites fall, and only the strongest survive.1971 continues to reveal its soul: a year defined by disillusionment, moral decay, and the desperate search for meaning in a changing world. The Taste Buds wrestle with these themes as they try to separate the timeless from the forgotten in one of the most volatile brackets in podcast history.The Cultural Turmoil of 1971The deeper the Taste Buds dive into 1971, the clearer it becomes that this was a year unlike any other. The optimism of the '60s had curdled into cynicism; art was bleeding into protest, and filmmakers were pushing boundaries few dared cross.This episode isn't just about elimination—it's about exploration. Each cut exposes a tension between old Hollywood and the daring voices of New Hollywood. The moral clarity of the past gives way to ambiguity, violence, and alienation. Even in defeat, these films feel alive—vibrant reflections of a restless nation on the edge of transformation.The Bracket: From 64 to 16The Taste Buds take no prisoners as they slash the field in half. Beloved underdogs and prestigious heavyweights alike fall victim to the bracket's brutality.The discussion spans the full spectrum of 1971 cinema—from intimate character studies to radical experiments in form. What emerges is a portrait of a year obsessed with freedom and consequence, where the line between hero and villain, beauty and ugliness, grows thinner with every decision.By the end, only 16 films remain—each a contender for the title of 1971 Movie of the Year.Conclusion: The Revolution ContinuesIf Part One was discovery, Part Two is devastation. The Taste Buds have drawn blood, but the fight is far from over. As 1971 reveals its cinematic DNA—grit, daring, and rebellion—the question grows sharper: what kind of film deserves to define an era?

Tingle offers to share his gyros with Sherman, and we find yet another food the picky eater hates. Driver nation calls in. Do you agree?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Vont's got teeth troubles, we play Would You Rather, and more!

Vont's got teeth troubles, we play Would You Rather, and more!

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Jamie Milne, founder of Everything Delish. When Milne launched 12 years ago, she had no idea she would become a viral food sensation! Her Instagram has 820,000 followers, Pinterest has 255,00+ and TikTok has 2.5 million. You get the idea.   Whether she's demonstrating quick recipes, sharing tips or partnering with brands, Milne is all about making cooking delish, accessible and fun.   “From a really young age [I knew] that food and cooking are really at the heart of the table, and they bring so many people together,” she says.   Everything Delish began as a creative outlet for Milne, who was substitute teaching in Jewish schools in Toronto at the time. She was the person everyone turned to for recommendations, and instead of answering everyone personally, she started an Instagram page, called Everything Delish.    Everything Delish has changed over the years; Milne is constantly pivoting and reinventing herself as certain life events happen. And it has grown beyond anything she could have imagined.   “ I constantly tell my audience, when you do what you love, you'll succeed; I wholeheartedly believe in that,” Milne says. “My passion has turned into my career, and I believe that if I can do it, anyone can, and it's never too late to start.”   Jamie Milne talks about the origin of her love of food, the evolution of Everything Delish, and being authentic on social media. She also shared her brisket recipe - a twist on the traditional, which you can find at JewishJournal.com/podcasts.   Learn more about Jamie Milne - and get recipes - at Everything-Delish.com. Follow @Everything_Delish on social media, including Instagram and TikTok, and subscribe to the Everything Delish Substack.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Vont's got teeth troubles, we play Would You Rather, and more!

What does it take to turn a passion project into a thriving franchise brand? In this episode of The Franchise Woman podcast, Rebecca Monet sits down with Jessi Brelsford, Founder & Chief Bud of Taste Buds Kitchen, to explore her journey from Harvard economics and Wall Street finance to leading a franchise that brings people together through the joy of cooking. Jessi shares: How a kid's cupcake party launched the Taste Buds Kitchen movement The role of data, intuition, and grit in her entrepreneurial journey Why kitchens are the heart of connection, creativity, and education Stories of franchisees who've transformed their lives and communities How Taste Buds Kitchen pivoted during COVID with viral virtual classes ✨ Taste Buds Kitchen is more than cooking—it's about creating memories.

Movie of the Year: 1971A New Season BeginsWelcome to 1971—The Year Hollywood Broke the RulesThe Taste Buds—Mike, Ryan, and Greg—are back, and this time they're traveling to one of the most daring and unpredictable years in film history: 1971. With the studio system collapsing and the counterculture in full swing, filmmakers were rewriting the rules, blending art and rebellion into something thrillingly new.In this season premiere, the Taste Buds launch the 1971 Movie of the Year bracket, cutting 96 movies down to 64 in a massive showdown of ambition, artistry, and pure cinematic chaos. From cult curiosities to forgotten gems, this first round is where history's deep cuts get their moment in the spotlight.The Cultural Crossroads of 19711971 wasn't just another year—it was a cultural collision. The Vietnam War raged, Nixon ruled the airwaves, and young directors were taking cameras into uncharted territory. As the Taste Buds remind us, this was the year American cinema shifted from polished studio spectacle to gritty realism, giving rise to New Hollywood.Every film in this season premiere carries that revolutionary spark. Some came from the underground; others from studios trying desperately to keep up with changing times. Together, they form a portrait of a moment when film wasn't just entertainment—it was rebellion.Deep Cuts and Dangerous Roads: The Films of Round OneBefore the heavy hitters arrive in later rounds, the Taste Buds dig into the unsung heroes of 1971—the strange, the soulful, and the subversive.Two-Lane Blacktop: A road movie stripped down to its raw nerves, where the open highway is both promise and punishment.Wake in Fright: An Australian fever dream that makes the outback feel like purgatory.The Hired Hand: Peter Fonda's quiet Western about regret, redemption, and a way of life that's already dying.Taking Off: Miloš Forman's offbeat exploration of American youth, alienation, and generational divide.Each of these films tells part of the story of 1971: a year where cinema stopped being polite and started getting real.The Bracket BeginsWith 96 contenders on the board, the Taste Buds must make impossible choices. Which obscure masterpieces deserve to advance? Which early casualties will haunt the rest of the season? The first round is brutal, brilliant, and full of surprises—as only a Movie of the Year bracket can be.The Revolution Will Be Screened1971 was a year of upheaval, experimentation, and discovery—and this season premiere captures that spirit perfectly. As the Taste Buds trim the list to 64, they set the stage for one of the richest and most unpredictable seasons in Movie of the Year history.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Noah Rothbaum, author of “The Whiskey Bible: A Complete Guide to the World's Greatest Spirit,” among others.    In the book - and in the interview - Rothbaum shares everything you ever wanted to know about whiskey, and more, including the pivotal role of Jewish immigrants in bringing whiskey to America.    “In many ways, American Jews invented whiskey in this country or at least helped popularize it, around the turn of the century, the late 1800s to 1900s,” Rothbaum explains. Because of the laws of kashrut, Jews were accustomed to making their own alcohol in the old country; a skill they brought with them when they started emigrating to America and Canada.   “Fortunately the rules for making spirits are a lot simpler than the rules for making wine,” he explains. “Most whiskey by its very nature is kosher … because there's only really three ingredients: water, yeast and grain. … The fourth ingredient is the barrel, because all whiskey comes off the still clear; the color and so much of the flavor comes from the barrel.”   “The Whiskey Bible” contains more than 600 pages of knowledge, history, and stellar recipes from bartenders from around the world, including one from Sam Ross, called "penicillin."    When Rothbaum asked where the name came from, Ross said that when he was smelling the cocktail - the different kinds of notes from the whiskey and the honey ginger syrup and the citrus - it reminded him of chicken soup aka Jewish penicillin.   More than anything, Rothbaum wants to elevate people's knowledge of and confidence in drinking whiskey.    “I wanted folks to feel empowered and savvy.” Rothbaum says. When someone hears something about whiskey, whether it's from their colleague, a know-it-all friend or they see a movie where somebody's drinking it, they can pull out “The Whiskey Bible, flip to that page or section and see what's what.   Noah Rothbaum shares his journey into the world of whiskey, numerous whiskey facts and points of history, and Sam Ross' penicillin recipe, which you can find at JewishJournal.com/podcasts.    Get “The Whiskey Bible” at your favorite bookstore and follow @Noah_Rothbaum on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Sal Vulcano is a stand-up comic and the co-creator, star, and executive producer of the comedy show “Impractical Jokers." He's also the co-host of the podcasts “Hey Babe!” with Chris Distefano and “Taste Buds” with Joe DeRosa. Catch his latest special, “Terrified,” on HBO Max.www.salvulcanocomedy.comwww.youtube.com/@salvulcanoofficialhttps://www.hbomax.com/movies/sal-vulcano-terrified/587fe357-435e-449d-bf43-c5555fd1e009 Perplexity: Download the app or ask Perplexity anything at https://pplx.ai/rogan. Buy 1 Get 1 Free Trucker Hat with code ROGAN at happydad.com This video is sponsored by BetterHelp. Visit https://BetterHelp.com/JRE Learn more about your ad choices. Visit podcastchoices.com/adchoices

This is a check-in conversation with Lauren Tucker, co-founder of Kiss the Ground and Renourish Studios. We talk about wrapping up the cohort at Renourish Studio, where they've worked for three years with a diverse group of entrepreneurs and investors across the US food and agriculture system.How do you bring the fact that we are part of a living system into your work in commercial organisations? Lauren shares lessons learned, and what they're doing moving forward. How much of this work is inner work—how we see the world, what we think is possible and not—vs. outer work like planting cover crops, digging swales, showing the financials and nutrient density of almonds, and demonstrating how regenerative farming systems are more alive by measuring biodiversity? How do we open up to opportunities like small water cycle restoration, instead of only thinking about cover crops on our farm?More about this episode.==========================In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.==========================

Movie of the Year: 1999The Grand Finale (Finale)The End of the 1999 RoadThe moment has arrived. After months of debates, shocking eliminations, and unforgettable arguments, the 1999 Movie of the Year Finale comes to its climactic conclusion. The Taste Buds—Mike, Ryan, and Greg—step into the ring one last time to decide which film will take home the crown as the ultimate 1999 Movie of the Year. Two iconic movies remain. Only one will survive.The Final Showdown: The Best of 1999The bracket began with dozens of contenders, but it is now down to two giants. The Taste Buds give every moment the dramatic weight it deserves, breaking down performances, set pieces, and cultural impact. Expect arguments that land like body slams, counterpoints that hit like steel chairs, and a final decision that could shock listeners everywhere. The question remains: Which 1999 film will become the undisputed champion?The Ultimate 1999 AwardsBefore the crown is placed, the Taste Buds hand out the most outrageous and most coveted awards of the season. These categories highlight the wild, unforgettable moments that made 1999 a year like no other:Best SexBest ViolenceBest Musical MomentBest ActorBest ActressEach award sparks passionate debate, hilarious takes, and surprising winners, ensuring the finale delivers both celebration and chaos.FAQ About the 1999 Finale PodcastWhat is the 1999 Movie of the Year?The Taste Buds crown the single film that defines 1999 as the greatest movie year of all time.Which awards are given in the finale?The finale features awards for Best Actor, Best Actress, Best Sex Scene, Best Violence, and Best Musical Moment.Who are the Taste Buds?Mike, Ryan, and Greg—hosts of the Movie of the Year Podcast, where movies battle for cultural immortality.A Crown Worth Fighting For1999 gave us masterpieces, cult classics, and blockbusters that defined a generation. But only one film can be crowned 1999 Movie of the Year. Will it be the movie with the strongest performances? The wildest twist? The boldest direction? The Taste Buds decide, and the final verdict is in.Listen now to Part Three of the finale. Subscribe to Movie of the Year, share the episode with fellow movie lovers, and email us your reactions at popfilterco@gmail.com. Did the Taste Buds get it right, or did your pick for Best 1999 Movie get robbed? Let the debate continue.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Alan Silberberg, an award-winning author, cartoonist and children's TV creator, whose latest book is “The Bagel Who Wanted Everything.” This funny, heart-warming story of a plain bagel's quest to see what else is out there in the world is the latest in his series of silly kids' books about Jewish food; other titles include “P is for Pastrami” and “Meet the Latkes.”   When asked what it's like to be in his head, Silberberg says, “”It's like going up a really beautiful hill that sometimes you trip and then fall very fast into a big, splashy pool of chicken soup. I'm up, down, making things up … coming up with characters; it's a fun life.”    Silberberg loves drawing food; it's the gateway to every kid, every family.    “It's like a muscle memory for your tummy,” Silberberg says. “There aren't enough good funny stories about food, especially Jewish food; I have the Jewish funny food niche.”   Silberberg shares his journey from loving to doodle, to working in kids TV, to author. He also talks about his favorite Jewish foods, bagel preferences, fun with food characters, and how to live an everything bagel kind of life.    “My books allow kids to enter the story and not identify as the kid, but go, ‘Oh, I'm kind of like that bagel,'” Silberberg says. “There's something safe about … being able to connect [and identify] with a food.”   To learn more about Alan Silberberg go to silberbooks.com and follow @alan_silberberg on Instagram. Read the article at JewishJournal.com/podcasts. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Master your minerals. Harmonize your hormones. Start your mineral journey here. What if the root of your child's health struggles isn't another cream, pill, or quick fix, but something much deeper?In this episode, I sit down with Dr. Nina Marie Rueda, a naturopath who works with children and families through a functional, integrative lens. Her own journey started during her first pregnancy, when she realized how little she'd supported her body and baby with nutrition. This pregnancy completely changed her perspective, and she went from wanting to become a university professor to birth work, nutrition training, and eventually naturopathy.We get into why minerals matter so much for kids, especially when it comes to challenges like picky eating, eczema, and sleep struggles. Dr. Nina explains how testing works, why hair analysis often gives a clearer picture than blood work for children, and what common mineral patterns she sees in practice. The conversation is raw, practical, and full of insights for parents trying to make sense of their kids' health struggles without getting lost in overwhelm.You'll Learn:How a Bradley Method class shifted Dr. Nina's path to naturopathyWhat minerals actually do in kids' bodies and why they're essentialThe link between taste buds, zinc, and picky eatingWhy hair mineral tests show the long game while blood work is a snapshotCommon mineral patterns seen in children with eczemaHow heavy metals disrupt gut microbes and fuel skin issuesThe mineral imbalances behind sleep struggles in kidsWhy parents' own mineral status affects mealtime stressThe reason some kids' multivitamins should avoid iron and copperHow minerals shape digestion, detox, and resilience in childrenTimestamps:[00:00] Introduction[05:47] Why minerals are the non-negotiable foundation for children's health[07:40] Hair testing versus blood work for understanding mineral balance in kids[13:05] Why picky eating in kids often comes down to mineral imbalances and taste buds[22:46] Eczema in kids and the role of mineral imbalances and heavy metals[39:43] How mineral imbalances and heavy metals disrupt children's sleep patterns[45:22] Choosing the right multivitamins for kids and why avoiding copper and iron matters[49:10] Making supplements part of daily family routinesResources Mentioned:Minerals & Gut Health Connection for Eczema Course | WebsiteGut and Minerals Free Resource | WebsitePicky Eaters Protocol | WebsiteFind more from Dr. Nina:Nerdy Notes with Nina Marie | SubstackDr. Nina Marie | WebsiteDr. Nina Marie | InstagramFind more from Amanda:Hormone Healing RD | InstagramHormone Healing RD | WebsiteHormone Healing RD | FacebookHormone Healing RD | YouTubeHormone Healing RD | TikTok

On this episode the boys open the show recapping their time hosting 90s Trivia at the Cobblestone Ballroom, then Adam shares a WILD story about a Canadian man and tooth in eye surgery. Adam shares how AI is revolutionizing the ASMR and satisfaction videos game, much to Ryan's dismay. This leads to a conversation about internet consumption and the negative effects. In the meat, Mm!, top 5 fruits has been a topic of conversation in Adam's life so the boys list theirs and then in honor of Robert Redford they list their Mt Rushmore of Redford movies. RIP Roy & Sundance. Hut Hut. Intro Music "Upbeat" by Jon Luc Hefferman (No changes  were  made)  License Link    (https://creativecommons.org/licenses/by-nc/3.0/legalcode) Outro Music    "Quittin' Time" by Patrick Lee (No changes were made) License Link  (https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode)

Welcome to another episode of the Cookbook Love Podcast. Today I'm excited to have an interview with Stephanie Hansen. Stephanie is the host of the Emmy-award-winning TV show “Taste Buds with Stephanie”, blogger at Stephanie's Dish, and radio host of The Weekly Dish and author of True North Cabin Cookbook Volume Two: Seasonal Recipes From a Cozy Kitchen. Stephanie hails from Minnesota and spends her summers entertaining in her cabin on True North Island in Minnesota. Today on the show, we talk all about cabin cooking and entertaining, Stephanie's seasonal favorite recipes to welcome guests and feed people the foods of the Midwest and Minnesota.  Things We Mention in This Episode: Stephanie's Dish website blog True North Cabin Cookbook: Volume Two  

Movie of the Year: 1999The Grand Finale (Part 2)The Road to the FinalsThe bracket heats up in Part Two of the 1999 Movie of the Year Finale, and the Taste Buds—Mike, Ryan, and Greg—are back to call every twist, turn, and cinematic takedown. The stakes are higher, the drama is bigger, and the films are fighting harder than ever for a shot at the crown.The Matchups: Semi-Final ShowdownsOnly four films remain, and the battles are fierce:Election vs. The Blair Witch Project – Tracy Flick's cutthroat ambition goes head-to-head with supernatural terror in the woods. It's satire vs. found footage, politics vs. paranoia.The Limey vs. The Green Mile – Steven Soderbergh's stylish revenge story steps into the ring with Frank Darabont's heartbreaking prison epic. Vengeance clashes with miracles, grit with grace.The Taste Buds don't just break down the movies—they hype them up like a championship bout, with every argument landing like a body slam.Special Awards: Comedic Performance, On-Screen Duo & Biggest ShitheadAs if the semi-finals weren't enough, the Taste Buds also reveal the winners of three special 1999 honors:Best Comedic PerformanceBest On-Screen DuoBiggest ShitheadThe nominees are under wraps, but the winners will spark laughs, debates, and maybe even outrage.Conclusion: The Fight Isn't Over YetThe road to the 1999 Movie of the Year crown gets narrower, but the drama only intensifies. Will Election's political claws cut down the terror of The Blair Witch Project? Can The Limey's revenge stand tall against The Green Mile's miracles?

When Stephanie Hansen sold her Twin Cities printing and direct marketing business - she faced a crisis. Who was she? What did she want to do? A decade later, she's just published her second cookbook, and her Emmy-award winning TV show "Taste Buds with Stephanie" is syndicated all over the United States. Stephanie talks with Jason DeRusha about finding her lane from the perspective of an eater and a home cook. The "True North Cabin Cookbook - Vol. 2" is in bookstores everywhere

김영철의 파워FM - 진짜 영국식 영어 483회 - 내 입이 호강하네 = What a treat for my taste buds.

Movie of the Year: 1999The Grand Finale (Part 1)The Bracket Battles BeginIn this high-stakes episode of Movie of the Year, the Taste Buds—Mike, Ryan, and Greg—step into the ring for Part One of the 1999 Finale. The mission: to complete the bracket and crown the ultimate 1999 Movie of the Year. The energy is off the charts, the drama is turned up to eleven, and every matchup is a fight for cinematic survival.The Matchups: Clash of the 1999 TitansEight legendary films enter, but only four will survive this round:Fight Club vs. The Iron Giant – A brutal, brawling philosophy lesson takes on animated heart and heroism.Run Lola Run vs. Notting Hill – Adrenaline-fueled German precision sprints headlong into British charm and rom com delight.Election vs. The Blair Witch Project – Satire and scheming clash with found-footage horror that redefined fear.The Limey vs. The Green Mile – Soderbergh's fractured revenge tale faces off against Darabont's prison-set epic of miracles and loss.The Taste Buds call every blow, every twist, every knockout punch on the way to the semifinals.Best Supporting Actor and Best Supporting Actress AwardsAs if the bracket wasn't enough, the Taste Buds also hand out their 1999 Best Supporting Actor and Best Supporting Actress Awards. The nominees? You'll have to listen to find out—but expect iconic performances, shocking picks, and plenty of heated debate.The Drama of 1999 CinemaThis isn't just a podcast—it's a war for cinematic supremacy. With every argument, joke, and hot take, the Taste Buds bring the kind of passion that only 1999 movies deserve. These films didn't just entertain—they defined an era, and now they fight for the ultimate crown.Call to Action: Who Wins Your Bracket?Now it's your turn, listeners!

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Trisha Pérez Kennealy, owner and culinary educator of the Inn at Hastings Park in Lexington, MA.    A proud Puerto Rican Jewish woman, Kennealy lived in Puerto Rico until she was 12, at which time her family moved to Massachusetts. She says she is like “Juanita Epstein” from the “Welcome Back Kotter” TV show.   “What I love about both my Jewish religion and my Puerto Rican heritage is that they both are inspired by a diversity of experience,” she says. “[As Jews], what we eat and how we celebrate is so tied to [our] family's [origin]; everything is so symbolic.    “Likewise, in Puerto Rico, we spend a lot of time around that [multigenerational] table … food is really an important part of the way we spend time together, the way we take care of one another.”   Soup is a definite common ground between the cultures. “I am a big believer that everyone should know how to make chicken soup, because it's the base; chicken stock can be used to do so many different things,” she says. “It really is good for you.”   Kennealy talks about her background, heritage, and love for being a culinary educator - especially around the globe, along with tips for entertaining and hospitality. She also shares her recipe for mofongo and matzo ball soup, which you can find at JewishJournal.com/podcasts.    For more cooking inspiration, follow @trishaperezkennealy on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Episode 2697 - Vinnie Tortorich and Anna Vocino discuss health concerns, remapping the taste buds, and grocery store challenges and reviews. https://vinnietortorich.com/2025/09/remapping-the-taste-buds-episode-2697 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH ALL THE PODCAST EPISODES ON YOUTUBE - Remapping the Taste Buds Vinnie and Anna have been doing the Fitness Confidential podcast for 14 years! (2:30) They're considering doing a call-in show with both Anna and Vinnie. Vinnie mentioned a caller he had recently spoken to, named Scott. Scott, his wife, and son have lost a combined 500 pounds so far! (7:00) He summarized the issue Scott had with a false report on him to the authorities. A long-distance relative thought there was abuse happening because they were following a “crazy diet.” Testosterone replacement therapy and the concerns Vinnie has with it. (14:30) The right foods, proper rest, weight training, and other natural alternatives can help with hormonal function. (16:00) Vinnie is not anti-medication or anti-doctor; he wants people to address concerns naturally before resorting to meds. (20:00) When you don't eat sugar regularly, your body will remap the taste buds, and things as simple as a strawberry will taste super sweet. (23:30) Don't forget to go to Vinnie's Book club to find great reads and learn! (26:00)  Fitness Confidential Big Fat Surprise (Nina Teicholz) Eat Happy Cookbook (original) (Anna Vocino) There's an update on Vinnie's model train project. (26:00) This leads to the topic of motorcycles. (2:00) Grocery Store F*ckery  Anna describes how the system works and all the challenges of staying in stores. (36:30) Companies that can afford to pay for sponsored reviews get pushed to the top. Support Anna nd Eat Happy Kitchen!!   Go to this link to Eat Happy Kitchen's store locator, which is updated every week: These stores are where you can find her sauces. QFC, Fred Meyer, Ralphs, Gelson's, Kroger, Pavilions, King Soopers, Fry's, Lassens, Central Market, Foodtown, Jewel-Osco, Roche Bros., H-E-B, and select independent retailers. (56:00) You'll be able to join the NSNG® VIP group when it reopens soon! If you are interested in the NSNG® VIP group, register here! More News If you are interested in the NSNG® VIP group, register here! Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel.  “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook, is available!  You can go to You can order it from . Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day! There's a new NSNG® Foods promo code you can use! The promo code ONLY works on the NSNG® Foods website, NOT on Amazon. https://nsngfoods.com/   PURCHASE  DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere:

Movie of the Year: 1999Notting Hill (feat. John Brooks from 1999: The Podcast!) Revisiting Notting Hill (1999)In this episode of Movie of the Year, the Taste Buds watch Notting Hill (1999), the beloved romantic comedy pairing Hugh Grant and Julia Roberts. More than just a love story, Notting Hill combines sharp humor, traditional rom-com tropes, and a commentary on celebrity culture that remains resonant today. The Taste Buds break down why this film remains one of the defining romantic comedies of the late 1990s.The Ensemble in Notting Hill (1999)While the romance between Grant and Roberts takes the spotlight, Notting Hill is also a showcase for its ensemble cast. From Rhys Ifans' unforgettable turn as Spike to the quirky group of friends who surround William Thacker, the ensemble adds heart, comedy, and texture to the story. The Taste Buds highlight how this cast transforms the film into a community tale, grounding the romance in authentic relationships.Rom Com Tropes in Notting HillAs a romantic comedy, Notting Hill embraces—and occasionally subverts—the genre's staples. The Taste Buds dissect the meet-cute, the “will they/won't they” dynamic, and the grand romantic gesture, exploring how Notting Hill both honors and updates these familiar rom-com beats. They also discuss how it compares to other best 1990s romantic comedies and why its formula still works today.Celebrity Culture and Notting Hill's Love StoryAt its heart, Notting Hill is about ordinary life colliding with the world of celebrity culture. Julia Roberts' character Anna Scott, a Hollywood superstar, struggles to build a relationship with William, a humble bookshop owner. The Taste Buds unpack how the film uses fame, privacy, and the media spotlight to complicate romance, showing both the allure and the challenges of dating under public scrutiny.Guest Panelist: John Brooks from 1999: The PodcastSpecial guest John Brooks, host of 1999: The Podcast, joins the panel to offer his expertise on late-‘90s pop culture and cinema. John provides insight into why Notting Hill connected so deeply with audiences in 1999, how it stacks up against other rom coms of the decade, and its lasting cultural impact. His contribution adds depth and historical perspective to the conversation.Bonus Segment: Eyes Wide Shut (1999)For a completely different take on love and intimacy in 1999, the Taste Buds dive into Stanley Kubrick's enigmatic final film, Eyes Wide Shut. They explore its surreal look at marriage, secrecy, and desire, and contrast it with the lighthearted optimism of Notting Hill. Together, these two films showcase the remarkable range of cinema in 1999.FAQ About Notting Hill (1999) Podcast EpisodeWhat is Notting Hill about?It follows William, a bookshop owner, whose life changes when he falls for Anna Scott, a world-famous actress.Why is Notting Hill considered a classic rom-com?Its witty dialogue, memorable characters, and blend of romance and social commentary helped define the romantic comedy genre for a new era.Who stars in Notting Hill (1999)?Hugh Grant, Julia Roberts, Rhys Ifans, and a strong ensemble cast.Conclusion: Why Notting Hill Still CharmsMore than two decades later, Notting Hill (1999) remains one of the...

Taste Buds! Welcome to our first episode with a RETURN guest! Not only does award wining sommelier Tira Johnson (Chez FiFi, Sushi Noz) return BUT she is joined by another award winning sommelier AND restaurant owner of SMITHEREENS, Nikita Malhotra. Yes, that's 2 badass women in wine on 1 couch. How did we get so lucky? We cover a lot of terroir this episode; from the current state of food media and reviews, to how they each approach creating their wine lists, "BURGUNDY BROS", the oldest bottles they have ever drank and their go to karaoke songs. Plus, UGLY BABIES! THE BEST OYSTERS EVER! ANNNNNNND we play a very silly game we made up called SIP OR SPIT! Dolly also makes an appearance so you might wanna watch this one for the dog alone.  @smithreensnyc @chezfifinyc @sushinoznyc @brewersart @nozmarketnyc @chateaulafiterothschild @lapaulee @danieljohnnes @lafetenyc @dgbacchus @tribecagrill @theworlds50best @michelinguide @princestreetpizza @lucia.newyork @drinkramona @barkabawa @elistablenyc @danielboulud @elevenmadisonpark @sommelier57 @scar_of_the_sea @lady.of.the.sunshine

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Babette Pepaj, founder of BakeSpace.com and BakeBot.ai. The free AI-powered cooking assistant generates recipes, digitizes family favorites and suggests ingredient swaps.    “It helps you do everything from thinking about what foods you're going to buy to seeing what's in the fridge [and figuring] out what you can make with what you already have on hand,” Pepaj says. “AI … isn't just about making a new recipe, this is about actually helping someone at the most important moment of cooking.”   As the High Holidays approach, people start pulling out old recipe books - passed down through generations - or binders with cutouts of recipes. However, many of these recipes have faded or are missing ingredients or instructions.  If you are the person who has been making that recipe for years, it's not a problem. But what about everyone else?   The magic of AI is it can look at a recipe, see if something's missing and then be able to modify it. It's also great for adapting it for a different number of servings and substitutions.   “For example, you might have a recipe that's [been] in your family and all of a sudden your sister-in-law is gluten free [or] maybe you became vegan; you want to keep it within the same style, you want to make sure it has the same flavors,” she explains.  “When [you] are preparing … especially anything that's holiday related - anything that's truly memorable, anything that has history and tradition - you don't want to mess up.”   Babette Pepaj talks about BakeBot, ways to use AI for not just recipes, but confidence in the kitchen, and the evolution of recipe discovery. “Social media is like the cooking tool no one knew that they needed,” she says. Pepaj also shares her BakeBot.ai created recipe for Rosh Hashanah cupcakes with apple butter cream, which you can get at JewishJournal.com/podcasts Try out at Bakebot.ai and explore Bakespace.com.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Have you ever noticed cravings sneak up when you're stressed, tired, or at the change of a season? Ayurveda teaches us that cravings aren't about willpower, they're messages from the body, pointing to imbalance. Whether it's toxins (ama), weak digestion (Agni), or long-held emotional patterns, cravings are signposts that something deeper is asking for attention. In this episode, Colette explores: The Ayurvedic view of cravings through the six tastes (rasa) How doshic imbalances (Vata, Pitta, Kapha) shape what we crave The difference between true nourishment and false cravings Why ultra-processed foods disrupt our natural signals How an Ayurvedic cleanse rekindles Agni and resets your palate The emotional side of cravings - samskaras, habits, and food as comfort Practical tips to integrate into everyday life with mindful eating, seasonal foods, and gratitude ✨ Special Invitation ✨ If you'd like to experience this reset for yourself, join my upcoming Group Digestive Reset Cleanse starting October 3rd. Together, we'll clear ama, strengthen digestion, and reset cravings in a supportive, guided container. Early Bird Special: Book before September 5th and save an additional 10% with code CLEANSE10. Click here for more info or to register for the Digestive Reset Cleanse starting October 3rd. * Visit Colette's website www.elementshealingandwellbeing.com  Online consultations & Gift Vouchers Next discounted Group Cleanse starts October 3rd, 2025 Private at-home Digestive Reset Cleanse tailored to you Educational programs - Daily Habits for Holistic Health Reset-Restore-Renew Program Have questions before you book? Book a FREE 15 min online Services Enquiry Call * Join the Elements of Ayurveda Community! * Stay connected on the Elements Instagram and Facebook pages. * Enjoy discounts on your favourite Ayurvedic products: Banyan Botanicals - enter discount code ELEMENTSHEALING15 at checkout for 15% off your first purchase.** Divya's  - enter discount code ELEMENTSOFAYURVEDA15 at checkout for 15% off your first purchase.** Kerala Ayurveda - enter discount code ELEMENTS15 to receive 15% off your first purchase.** LifeSpa - Save $10 on a $50 or more one-time purchase with the code elements10.  **Shipping available within the U.S. only. * Thank you for listening! If this episode supported you, please consider leaving a review and if you think this information would be helpful to family or friends, please share this episode so we can spread this wisdom of Ayurveda.  Stay tuned and stay aligned with the Elements of Ayurveda Podcast.  

Movie of the Year: 1999The Limey (feat. Adam Kempenaar from Filmspotting)Why The Limey Still Packs a PunchIn this episode of Movie of the Year, the Taste Buds turn their sights on The Limey (1999), Steven Soderbergh's sharp revenge thriller about grief, family, and memory. Mixing classic crime tropes with experimental editing, The Limey is both a gripping noir and an impressionistic meditation on loss. With Terence Stamp delivering a career-defining performance, the film remains one of Soderbergh's most daring works.1960s vs 1990s in The LimeyAt the heart of The Limey lies a conversation between two eras. Terence Stamp's Wilson—a hardened ex-con from the swinging London of the 1960s—arrives in neon-soaked Los Angeles of the 1990s to uncover the truth about his daughter's death. The Taste Buds discuss how the film contrasts the ideals, aesthetics, and morality of these decades, using Wilson's journey as both a cultural clash and a generational reckoning.Steven Soderbergh's Directing Style in The LimeyKnown for pushing boundaries, Steven Soderbergh infuses The Limey with fractured editing, nonlinear storytelling, and the haunting use of flashbacks. The Taste Buds break down how these stylistic choices elevate a standard revenge plot into a hypnotic piece of cinema. They also explore how The Limey connects to Soderbergh's other 1999 classic, Out of Sight, and how his experimental style paved the way for his 2000s successes.Family, Revenge, and The Limey's Emotional CoreWhile The Limey is structured like a thriller, its true heartbeat lies in themes of family and redemption. Wilson's grief over his daughter and his desperate search for answers give the film unexpected emotional weight. The Taste Buds explore how family drives the story forward, turning vengeance into something deeply human and heartbreaking.Guest Panelist: Adam Kempenaar from FilmspottingJoining this week's episode is Adam Kempenaar, host of the long-running podcast Filmspotting. Adam brings decades of cinephile experience and critical insight to the discussion, offering a deeper look at Soderbergh's influence and the lasting cultural relevance of The Limey. His perspective helps connect the film to both classic noir traditions and contemporary cinema.Listen to Filmspotting here!Bonus Segment: 10 Things I Hate About You (1999)The Taste Buds balance The Limey's brooding intensity with a bonus discussion of 10 Things I Hate About You, the teen comedy that reimagines Shakespeare for the 1990s. They break down the film's clever script, breakout performances from Heath Ledger and Julia Stiles, and how it epitomizes the teen movie boom of the decade. Together, the two films showcase the remarkable range of 1999 cinema.FAQ About The Limey Podcast EpisodeWhat is The Limey (1999) about?The film follows Wilson (Terence Stamp), an ex-con who travels to Los Angeles to investigate his daughter's mysterious death.Why is Steven Soderbergh's style in The Limey unique?Through nonlinear editing, impressionistic flashbacks, and tonal shifts, Soderbergh transforms a revenge story into an artful meditation on grief and memory.Why is family important in the film?Wilson's pursuit of justice is rooted in his...

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Bruce Weinstein, food writer and author of 40 books, 38 of which are cookbooks. His latest, written with husband and frequent collaborator Mark Scarbrough, is “Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing.”   “Cold Canning” offers a primer on easy, safe, budget-friendly preservation. The book has 425 recipes for small-batch jams, jellies, chili crisps, pickles, krauts, kimchis, and more that will safely keep for months to years in the refrigerator or - with the exception of pickle-like foods - in the freezer.   “One of the things that I love about doing this small batch and no processing is that I can use less sugar because I'm not trying to make it shelf stable,” Weinstein explains. “That's a huge difference in taste and in health.”   “Do I think that we should all take all the sugar out of our diet? No, because then life would not be enjoyable at all,” he continues. “Everything in moderation.”   The duo met after Weinstein completed his first book (“We both loved food and we both loved to cook,” he says.) They both had other careers before diving into the food space. Weinstein went to culinary school and then worked in advertising for 20 years before becoming a food writer. Scarbrough was an English professor; he still teaches literature.   Weinstein's eating philosophy: cook, share food, enjoy.   “Eat real ingredients. … It'll make you feel better,” he says. “[You'll be] easy to get along with and people will like you.”    Bruce Weinstein shares what led to his love of cooking, his professional journey, and his favorite Jewish foods. He also talks about the joy and ease of cold canning,  some of his early cookbooks and two non-cookbooks, and his recipe for blackberry conserve, which you can get at JewishJournal.com/podcasts.   Learn more about at CookingwithBruceandMark.com. Follow @CookingwithBruceandMark on Facebook, Instagram and TikTok, and @CookingWithBruceMark on YouTube.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.  

Laura came across a VERY questionable home health hack (please don't try this at home), Britt was shocked at how mad people were about her niece's first birthday and we take your calls about the talents you've been hiding from everyone. See omnystudio.com/listener for privacy information.

Movie of the Year 1999The 1999 Primetime Movie DraftThe draft is back—and it's time to finish building the ultimate 1999 TV network! In this second and final installment of the Movie of the Year Podcast's 1999 TV Draft, the Taste Buds—Mike, Ryan, and Greg—return to battle it out for TV supremacy. With their first-round picks locked in from last week, the stakes are even higher as they fill out their lineups, argue over strategy, and fight for the crown of Prime-Time King.The Final Rounds: Completing the LineupsWith the children's show, network sitcom, network drama, non-network scripted show, unscripted show, and wild card categories still in play, every choice matters. The snake draft continues, and this week's episode sees the Taste Buds strategizing, scheming, and occasionally sabotaging each other to build the most unbeatable channel of 1999.Deep Dive: The Best TV Shows of 1999If the first half of the draft was about setting the foundation, this finale is all about going big. The hosts revisit 1999's best shows with fresh context and clever analysis, highlighting why this year was such a groundbreaking moment in television. From the golden age of network dramas to the wild rise of reality TV, every pick is fueled by nostalgia—and more than a few heated debates.Who Really Won?After all the picks are in, the Taste Buds compare their completed lineups and make their cases for victory. Who built the channel that would have crushed the Nielsen ratings in 1999? Which draft choices aged like fine wine, and which ones were pure Y2K panic? Listen in to hear their verdicts—and then cast your own vote by emailing popfilterco@gmail.com with your pick for the winner.Nostalgia, Laughs, and the End of the DraftThis finale isn't just about competition; it's a celebration of the year that changed TV forever. The Taste Buds look back on the cultural impact of these shows, share behind-the-scenes trivia, and crack each other up along the way. It's a perfect blend of humor, pop culture insight, and pure 1999 nostalgia.FAQ About the 1999 TV DraftWhat is a TV draft?Just like fantasy sports, but instead of athletes, you're drafting TV shows to build your dream lineup.What categories do they draft?Each Taste Bud must pick:A children's showA network sitcomA network dramaA non-network scripted showAn unscripted showA wild cardWho are the hosts?The Taste Buds—Mike, Ryan, and Greg—are your guides through all things pop culture, blending expertise and comedy in every episode.How can I join the fun?Subscribe to the podcast and email your own 1999 lineup—or vote on the winner—at popfilterco@gmail.com.The Grand Finale: A Trip Back to 1999Whether you've been following since Part 1 or are just jumping in now, this second episode delivers the laughs, debates, and nostalgia that make Movie of the Year a must-listen. From the draft drama to the final showdown, this is your ticket back to the golden era of television.Listen now, subscribe to the Movie of the Year Podcast, and share this epic two-part draft with every pop culture fan you know.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Jennifer Stempel, recipe developer, cooking instructor, and author of  “With a Needle and Thread: A Jewish Folktale from Cuba,” a children's book that will be out in October.    A classically trained storyteller and writer, Stempel frequently taps into her mixed Cuban and Jewish heritage to weave tales that engage, inspire, and enlighten.    “With a Needle and Thread” is about a grandmother and granddaughter - and how a piece of clothing transforms through lifecycle events. It puts a lens on the small Jewish community - the island of Santiago de Cuba, where Stempel's family is from - and the unique ability they have to “MacGyver” life.   “Whenever they are faced with a situation, where they don't have what they need to accomplish whatever goal, they figure it out” Stempel explains. “They use what they have, they are really resourceful [and] inventive.”    In Spanish, it's called “lo que sea.”   “This story showcases those qualities in a very Jewish way,” Stempel says.    This MacGyvering translates to the kitchen, as well as to other aspects of life. And while food is not a main focus, there is food in the book.   “It would not be a book that I write if there isn't at least a little bit of food,” she says. “Food is very much a passion of mine - it always has been - and I find that it is the great uniter."   Stempel is also founder of The Cuban Reuben blog.   “When I first started it, the emphasis on the posts really were showcasing how - not just in my. Identity, but also in the food that I eat - do these two cultures sort of meld as one?” she explains. ”So the Cuban sandwich and a Ruben sandwich to me were like the Cuban side and the Jewish side coming together … my first post was the Cuban Reuben sandwich, which combined [both].”   While the blog is not currently active, there are plenty of delicious recipes, including one for guava and cheese pastry, which you can find at JewishJournal.com.   Jennifer Stempel talks about lo que sea and “With a Needle and Thread,” her love of food, and how she embraces her Jewish and Cuban heritage. She also shares some of her favorite recipes and how she MacGyvers in the kitchen to make meals from what she has on hand.    Learn more about Jennifer Stempel at JenniferStempel.com, get more recipes at thecubanreuben.com, and follow @TheCubanReuben on Instagram.  For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

We gear up to see you at the Great Minnesota Get Together by running down our favorite gut busting Fair foods in Rank You Very Much, plus the nasty places you've dropped your phone... and whether or not you got it back and we all get REALLY petty about cutting people off. See omnystudio.com/listener for privacy information.

Movie of the Year 1999The 1999 Primetime Movie DraftWhat happens when you take the rules of fantasy sports and apply them to television? In this special Movie of the Year Podcast episode, the Taste Buds—Mike, Ryan, and Greg—compete in the 1999 TV Draft to create the most unbeatable prime-time lineup. Using a snake draft format, each Taste Bud must carefully choose shows across categories to form the ultimate channel designed to dominate ratings and win over viewers.How the 1999 TV Draft WorksHere's the setup: each participant must draft six shows from 1999. The categories include:A children's showA network sitcomA network dramaA non-network scripted showAn unscripted showA wild cardBy the end, the Taste Buds will have created three competing networks—and the audience gets to decide who built the strongest lineup.Best TV Shows of 1999: A Year of Prime-Time GoldThe year 1999 wasn't just about Fight Club and The Sixth Sense—it was also a landmark year for television. From beloved children's programming to edgy dramas and reality TV's first wave, 1999 offered a wide spectrum of shows that shaped culture. This episode dives deep into the best TV shows of 1999, giving each pick context, nostalgia, and plenty of jokes.Who Won the Draft? Competitive Spirit in ActionThe Taste Buds argue passionately for their picks, roasting each other's choices and defending their own. Which fictional lineup would have pulled the biggest Nielsen ratings? Which network would have ruled the late ‘90s? Tune in to hear who the panel thinks came out on top—and then email in your thoughts to popfilterco@gmail.com.Bonus Laughs and NostalgiaLike all good Movie of the Year episodes, this draft is more than competition—it's a love letter to pop culture. The Taste Buds reflect on the impact of these shows, debate their legacies, and remind listeners why 1999 remains one of the most exciting years for TV.FAQ About the 1999 TV DraftWhat is a TV draft?A TV draft works just like a fantasy sports draft, except instead of players, you're drafting TV shows to build the best possible lineup.What are the categories for this draft?Each Taste Bud must pick a children's show, a network sitcom, a network drama, a non-network scripted show, an unscripted show, and a wild card.Who are the hosts of Movie of the Year?The Taste Buds—Mike, Ryan, and Greg—are longtime podcasters and pop culture experts who debate and laugh their way through movies, TV, and more.How can listeners participate?Subscribe, email in your own line-ups, or vote on who you think won by emailing popfilterco@gmail.com.Final Thoughts: The Ultimate 1999 Nostalgia TripWhether you grew up watching these shows or you're discovering them for the first time, the 1999 TV Draft is a hilarious trip back to one of television's most iconic years. With categories spanning all of prime time and a competitive snake draft format, the Taste Buds bring humor, analysis, and nostalgia to every pick.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Jeremy Kneller Hernandez, owner of Kneller's Delicatessen & Appetizing in Tucson, Arizona.   “[A good deli] is like a barbershop with food; everyone knows each other by name and it's just cozy,” Hernandez says. “When I have people in the deli here, who are literally hanging out all day eating breakfast and lunch and talking to people … it warms my heart.”   Hernandez - whose father is Hispanic and from East LA; his mom is Jewish from Queens - would spend summers with his grandparents in New York, where family gatherings were never missed and his bubbe's cooking was non-stop in the kitchen.    “The aroma of brisket, kugel, rugelach, and schmaltz - so much schmaltz  - would fill the air with a sense of warmth and a lot of love,” he says. “My grandpa and I would hit a delicatessen almost every morning before Oyster Bay for a day of fishing or the Shea Stadium for a Mets' game.”   After working in the world of food since age 15 - and feeling as if the deli was a second home - it was finally time for him to open his own place. He wanted to bring the deli vibe to the desert.   Jeremy Kneller Hernandez shares his love of deli, his dual-cultural upbringing (“ I'm very grateful to have had both experiences,” he says.), and the role of music in his life and in the kitchen. He talks about some of the ways he “spices up” traditional deli food and his take on his great aunt's knish recipe, which you can find at JewishJournal.com/podcasts.   “There's something about the flow of making knish,” he says. “It's a beautiful melody that comes together with just perfect timing; it's fun to make and it's really fun to master.”   Learn more about Jeremy Kneller Hernandez and Kneller's Delicatessen & Appetizing at knellersdelicatessen.com and follow @knellersdelicatessen on Instagram and Facebook.    For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Debra Eckerling is an award-winning author and podcaster, goal-strategist, and workshop leader on a mission to change goal culture in and out of the workplace. She is the author of Your Goal Guide and 52 Secrets for Goal-Setting and Goal-Getting and hosts the “GoalChat” and “Taste Buds with Deb” podcasts—Taste Buds recently earned her Best Host/Anchor at the LA Press Club's SoCal Journalism Awards. A consultant and speaker, Debra works with individuals and teams on personal and professional projects, networking strategy, and book proposal development.

A franchise business advisor reveals the path to freedom. In this full episode, Giuseppe Grammatico interviews Taste Buds Kitchen founder Jessi Walter Brelsford. Learn how she left Wall Street, built a unique culinary franchise, and the secrets to finding a business that aligns passion, process, and profit. *DISCLAIMER: The information on this podcast is for general information purposes only. Franchising involves risk and careful consideration should be given before making any decisions.Connect with Franchise Freedom on:Website: https://ggthefranchiseguide.com/podcast/LinkedIn: https://www.linkedin.com/in/giuseppe-grammatico/Facebook: https://www.facebook.com/GGTheFranchiseGuideX: https://twitter.com/ggfranchguideInstagram: https://www.instagram.com/ggthefranchiseguide/YouTube: https://www.youtube.com/@ggthefranchiseguideApple: https://podcasts.apple.com/us/podcast/franchise-freedom/id1499864638Spotify: https://open.spotify.com/show/13LTN5UzA57w2dTB4iV0fmThe Franchise Freedom: Discover Your New Path to Freedom Through Franchise Ownership, Book by Giuseppe Grammatico https://ggthefranchiseguide.com/book or purchase directly on Amazon.

Movie of the Year: 1999Three Kings (feat. Best Movie Year Ever author Brian Raftery!)In this episode of Movie of the Year, the Taste Buds dive deep into Three Kings, the 1999 Gulf War satire movie directed by David O. Russell. Set in the aftermath of the Persian Gulf War, the film follows a group of U.S. soldiers—played by George Clooney, Ice Cube, and Mark Wahlberg—as they set out on a gold heist and instead face the moral complexities of war. This Three Kings movie blends action, comedy, and political commentary while paying homage to war films of the past.War and Morality in the 1999 Three Kings MovieWe explore how Three Kings uses the Gulf War setting to comment on U.S. foreign policy, the chaos of post-war Iraq, and the blurred lines between heroism and self-interest. The film is not just a war movie—it's a war satire and a war comedy-drama rolled into one, making it a unique entry in late-90s cinema.David O. Russell's Bold Directing StyleFrom unconventional camera techniques to sharp tonal shifts, Three Kings is a prime example of David O. Russell's fearless filmmaking. We discuss how his approach, both on and off set, shaped the movie's lasting legacy and why it stands apart from other Gulf War movies.Three King's Multicultural Cast Redefines the War GenreWith a diverse lineup that includes Clooney, Wahlberg, and Ice Cube, Three Kings challenges typical casting for war movies. We break down how the characters' backgrounds and performances enhance the story's authenticity and cultural reach.Guest Panelist: Brian RafteryJoining us is Brian Raftery, author of the upcoming book on Hannibal Lecter's cinematic history. Brian also created the acclaimed Ringer mini-series Mission Accomplished, chronicling the making of Three Kings and the tension between David O. Russell and his cast. His behind-the-scenes insight adds depth you won't find anywhere else.Find all of Brian Raftery's everything here, including his book Best. Year. Ever. How 1999 Blew Up The Big Screen. Bonus Segment: Magnolia (1999)As a special treat, the Taste Buds also discuss Paul Thomas Anderson's sprawling epic Magnolia, another standout from the cinematic powerhouse year of 1999. They examine how both Magnolia and Three Kings reflect the ambitious, risk-taking spirit of late-90s filmmaking.Whether you're a longtime fan or discovering it for the first time, our Three Kings podcast episode offers fresh insights into one of the boldest war films of the decade. Listen now to hear how this Gulf War satire still resonates today.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Natalie Kalmar, the creator behind FitnessFoodieSTL, a resource that empowers women and families to live well without the pressure of perfection.   “ There are so many ways that you can move your body, whether it's dance fitness, playing a sport, [or] walking your dog,” she explains. “All of that counts; all of that is movement.”    Through her blog, social media, and local collaborations, Natalie shares approachable ways to stay active, enjoy great food, and make the most of life. While she is based in St. Louis, there are plenty of practical tips and delicious recipes that everyone can learn from and enjoy.   “Food is something that you should enjoy,” she says. "Always remember that you do deserve it.”    Natalie Kalmar shares how she became Fitness Foodie STL, why group exercise is so valuable, and her personal food connections, including some Jewish food memories. She also shares her recipe for Gooey Butter Cake, which you can find below.     Learn more about Natalie at fitnessfoodiestl.com. And follow @fitnessfoodiestl on Instagram and Facebook.    For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. Go to JewishJournal.com/podcasts to read the articles and get recipes.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Peter Shankman, entrepreneur, speaker, best-selling author, and founder of Source of Sources. A Jewish single dad, Shankman became an amateur chef, because he loves cooking with his 12-year-old daughter.   “I used to think [cooking] was just about creating food that I enjoyed, and then I had a kid and I realized the bar is actually not so much food you enjoy, but food they'll enjoy,” explains Shankman, who was born, raised, and lives in New York. “To create a meal that she actually likes and that we sit and eat together after having cooked together is a lot of fun.”   Shankman said his interest in cooking happened both after becoming a parent and also after really understanding his ADHD.    “When you're ADHD it's much easier to order takeout and to have food delivered,” he says. “You want to set good habits for your kids … so you learn that maybe ordering in every night is not the best way to do things.”    Shankman says that having ADHD gives him a more experimental mindset, when it comes to cooking. He'll be at the store, spot an ingredient and start thinking about different things he can make with it.    “You get to create these ideas [for meals], and if they work great, if they don't, life goes on,” he explains. “But either way, it's a lot of fun.”    Peter Shankman talks about some of his favorite single Dad cooking recommendations (“one day a week should be a cheat or comfort food”) and recipes, including his easy crockpot chicken, which you can find at JewishJournal.com/podcasts. He also shares anecdotes, including ones with his daughter, his grandmother, and how competing as an ironman triathlete led to joining an Orthodox Jewish swimming club, complete with tailgate breakfast.    Learn more about Peter Shankman at Shankman.com, follow @PeterShankman and his adventures on Instagram, Threads and LinkedIn. And reach out peter@shankman.com. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Stephanie Hansen is an Emmy Award-winning television host, radio host, cookbook author, writer, and friend. She has a new cookbook coming out in September that celebrates legacy recipes and family gatherings. You can find all the information about the True North Cabin Cookbook Volume 1 and 2 at Stephaniesdish.com. You can also find more information about Taste Buds and Weekly Dish there as well. Connect with Us!Our Website: https://www.besttothenest.com/On Instagram: https://www.instagram.com/besttothenest?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Our Facebook Group: https://www.facebook.com/groups/1088997968155776/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you're a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Our Place: https://fromourplace.com/huberman Mateina: https://drinkmateina.com/huberman Function: https://functionhealth.com/huberman Timestamps 00:00:00 Harold McGee 00:02:21 Food Chemistry, Using Copper, Modern vs Traditional Techniques 00:09:59 Sponsors: Eight Sleep & Our Place 00:13:33 Cooking, Food & Heat, Taste & Smell 00:22:10 Umami, Savory Tastes, Braising & Meat 00:29:56 Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food 00:36:14 Savory Meal & Dessert; Food Course Order; Palate Cleansers 00:43:56 Salt, Baseline & Shifting Taste Preferences 00:47:18 Sponsors: AG1 & Mateina 00:50:07 Whole vs Processed Foods, Taste & Enjoyment 00:53:37 Brewing Coffee, Water Temperature, Grind Size 01:00:33 Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols 01:08:16 Food Combinations, Individual Tolerance; Is there an Optimal Diet? 01:11:34 Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions 01:13:55 Gut Sensitivities & Food, Capsaicin & Spicy Foods 01:17:21 Supertasters & Taste Buds, Bitter Taste, Chefs 01:21:57 Sponsor: Function 01:23:45 Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer 01:26:11 Human History of Alcohol & Chocolate 01:29:25 Wine Expense vs Taste, Wine Knowledge 01:35:49 Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling 01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional & New Foods 01:50:42 Personal Journey, Astronomy, Poetry & Food 01:54:55 Beans & Gas, Tool: Soaking Beans 01:57:23 Gut Microbiome, Fermented Foods; Kids & Food Aversions 02:00:47 Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese 02:04:46 John Keats Poetry, To Autumn; Acknowledgements 02:10:48 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices