Podcasts about tasting

This week, Juliet and Jacoby once again react to World Cup-themed stories, discuss the woman who invited strangers to her birthday party, and break down a heist involving used cooking oil. For this week's Taste Test, they try two flavors of Japanese soda. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

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In “Tasting Haiti in New Orleans,” Gravy reporter Eva Tesfaye gives listeners a taste of Haitian cuisine—and history—in New Orleans. For Haitians living in the Big Easy, many things remind them of home, from Second Line parades to the architecture to the food. Red beans and rice, boudin, jambalaya… all these iconic Louisiana dishes have connections to Haiti. That's because Haitian migrants profoundly shaped New Orleans culture. At the turn of the nineteenth century, enslaved people on the island of St. Domingue broke free from their chains. Led by Toussaint L'Ouverture, they snatched their freedom from the French. They renamed the country Ayiti, the Indigenous Taino name for the land. This not only sparked the fire of freedom and Black liberation movements around the world, but also had huge consequences for other French territories. White people fleeing Haiti found familiarity in Louisiana's French culture and the plantation economy. Large groups of Black people, enslaved and free, also arrived with them, boosting Louisiana's sugarcane economy. New Orleans became one of the Blackest cities in the country.   “63% of Crescent City inhabitants were now Black. Among the nation's major cities, only Charleston, with the 53% majority, was comparable,” said Zella Palmer, a food historian at Dillard University.   The influx dramatically transformed New Orleans' culture and especially its food, giving it a Haitian twist that you can still taste today.   “Haitian cuisine is the most underrated and unappreciated cuisine in the Western Hemisphere,” said Palmer.   In this episode, Tesfaye gives Haitian cuisine its flowers. She takes us through the history of how Haiti helped shaped New Orleans' iconic cuisine and introduces us to the modern chefs in the city who are bringing Haitian food back to the forefront. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome back to The Bourbon Road, Episode 501! Todd and Jim are joined in the Bourbon Road Bar — aka Tim's Basement — by special guest Dan Mattingly, a Roadie since 2020, Frankfurt Bourbon Society board member, and all-around bourbon enthusiast. The occasion calls for glasses raised to the 250th anniversary of America, a theme that drives most of tonight's tasting lineup, plus one very fun outlier to kick things off. On the Tasting Mat: - Dragon Con Bourbon by Old Fourth Distillery (40th Anniversary Edition): A 94-proof high-rye bourbon (75% corn, 21% rye, 4% malted barley) aged 4–6 years, released in collaboration with Atlanta's iconic Dragon Con convention. Limited to 3,700 bottles at $39.99. The nose opens with overripe fruit — banana, apple, and strawberry — while the palate delivers strawberry cream, a cool refreshing wash, and a gentle spice on the tail. A crushable, fruit-forward summer sipper that punches well above its price. *(00:02:51)* - 15 Stars Kentucky County Six-Year Straight Bourbon (250th Anniversary): A blend of two Kentucky straight bourbons, each aged a minimum of six years, bottled at 90 proof and retailing for $38. Named in honor of the historic 1776 Kentucky County of Virginia's western frontier. The nose is light and delicate — sugar cookie icing, poached pear, and faint florality. The palate is similarly airy, with a brief but pleasant finish of light molasses and white fruit. A well-priced, accessible pour designed for a broad audience. *(00:11:50)* - 15 Stars Kentucky County 12-Year American Whiskey (250th Anniversary): At 90 proof and $58, this expression blends Kentucky straight bourbon with an American whiskey distilled from a bourbon mashbill — aged seven years in second-use oak, then an additional five years in new charred oak. The nose carries more depth than its six-year sibling, with a hint of funk and gentle sweetness. The palate is soft and full-bodied, offering pear, white pepper spice, and a smooth finish with cotton candy sweetness and a light smokiness. A step up in complexity and a solid value for a 12-year expression. *(00:17:00)* - Copper & Cask Wave That Flag Nine-Year Double Oak Bourbon (250th Anniversary): This 117-proof, nine-year straight bourbon undergoes a secondary finish in a custom American oak wave-stave char (#1 char) barrel. Only 3,000 bottles were produced, retailing for $74.99. On the nose: apple cinnamon spice and rich sweetness. The palate is full-mouth and layered — cinnamon roll spice, pecan swirl sweetness, black raspberry, dark chocolate, and a savory leather finish with hints of evergreen cedar. A dollar from every bottle supports the Arcadia Center veteran farmer training program. *(00:31:30)* - Lost Lantern United States of Bourbon (Cask Strength, 250th Anniversary): The first-ever blend of straight bourbon whiskeys sourced from all 50 states — 50 distilleries, components ranging from 2 to 10 years old, bottled at cask strength 122.9 proof. Limited to 3,300 bottles at $99.99. The nose arrives with cosmic brownie chocolate, hard sugar candy, and warm baking spice. The palate opens with atomic fireball and red hots cinnamon heat, followed by dark cherry, black raspberry, leather, and a lingering oak-driven finish. A remarkable blending achievement and a fitting tribute to American bourbon craftsmanship coast to coast. *(00:38:09)* It's a fitting episode to follow the milestone of Episode 500 — five expressions, five stories about anniversaries big and small, all sharing one message: great bourbon is being made everywhere, and there's always something worth raising a glass to. Dan Mattingly brought great energy and sharp palate notes to the table, and we hope you'll stop by the new Bourbon Road website at thebourbonroad.com to join the Roadie community, grab your free membership, and stay in the loop on upcoming events, giveaways, and live tastings. Until next time, we'll see you down the Bourbon Road.

Join Rabbi Joey Rosenfeld as he guides us through the world and major works of Kabbalah, Hasidic masters, and Jewish philosophy, shedding light on the inner life of the soul. To learn more, visit JoeyRosenfeld.com

In this episode of GuildSomm: Into the Glass, Advanced Sommelier Alisha Blackwell-Calvert joins GuildSomm's director of education, Chris Tanghe, to blind taste three high-acid white wines. They discuss the differences between lees and oak aging as well as the evolution of typicity in classic winemaking regions.   Alisha is based in St. Louis and is currently the wine director for Madrina. She previously worked at Cinder House in the Four Seasons Hotel and was a James Beard semi-finalist for Outstanding Professional in Beverage Service in 2025. She judges for the Decanter World Wine Awards and serves as a mentor for the Bâtonnage Mentorship Program.   Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

This week, Juliet and Jacoby react to the travelogues of World Cup visitors, discuss the return of McDonald's apple pie, and cover Campbell's newest soup. For this week's Taste Test, they try a trio of Man Cereal flavors. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Daniel ist weiterhin Mitglied bei der Scotch Malt Whisky Society. Das freut nicht nur die Society, sondern auch mich. Denn die jährliche Verlägerung geht immer mit einer Flasche Whisky einher. Und genau diesen Whisky hat Danile heute mitgebracht und wir verkosten ihn für euch. Natürlich wieder in Fassstärke, natürlich lecker und natürlich haben wir auch gut die Hintergrundinfos recherchiert. Aber was hat es mit dem Namen auf sich? Tatsächlich genau das, was er verspricht.

Rock, Reben und eine brisante Facebook-Geschichte: Bei Vier Flaschen LIVE im Hotel Strandgut Ressort an der Nordsee spricht der Sänger von "Fury in the Slaughterhouse" Kai Wingenfelder über die Geschichte der Band und Hits wie "Time to wonder" und "Every Generation got its own disease". Außerdem erzählt Kai Wingenfelder, wie Facebook ihn kürzlich wegen des Protestsongs "Viva La Revolución" gegen US-Präsident Trump und dessen ICE-Einsätze gesperrt hat: https://www.youtube.com/watch?v=rui97CHw5lc Beim Tal mit Kai verkosten wir mit Kai vier spannende Weine: frischer Provence-Rosé, charaktervoller Weißburgunder aus dem Holz, ein innovativer 5%-Wein ohne Entalkoholisierung und ein mallorquinischer Rotwein aus der Tramuntana. Außerdem erzählt Kai, wie ein Anti-Trump-Video auf Facebook zu gesperrten Accounts führte – und warum er aktuell nicht in die USA einreisen kann. Das Weinpaket zu dieser Live-Folge gibt es bei unserem Partner Hawesko unter www.hawesko.de/vierflaschen.

Send us Fan MailA barrel can be magic, or it can be ruined before it ever touches whiskey. We sit down with Macaulay Mitten (Dark Arts Whiskey House, aka The Bourbon Swami) to get painfully specific about what separates a memorable finish from a disaster: producer selection, barrel handling, shipping heat, and the kind of quality control most drinkers never see.We also crack open the America 250 release: an almost 11.5-year blend bottled at a hefty 128.28 proof. We talk about why blending at cask strength leaves nowhere to hide, how custom char and toast profiles can lift the flavors you want without dragging in bitterness, and what “bold” can taste like when it's built with intention. Expect notes and frameworks you can use the next time you're evaluating barrel proof bourbon, sherry cask finishing, or why proofing can change a brand's consistency.Then the conversation expands into what's next at the Whiskey House: patio upgrades, cigars and pairing strategy, a caviar and whiskey event, and the launch of Noble Arts for botanical spirits. Macaulay teases a navy strength gin designed for big oils and louche, absinthe experiments that could lead to absinthe-finished rye, and more one-off drops headed toward Kentucky Bourbon Festival, including a 19-year Mizunara-aged bourbon and other serious “eat lunch first” pours.Subscribe for more deep whiskey nerd conversations, share this with a friend who loves finishes, and leave us a five-star review if you want more guests who get into the real details.We catch up with Macaulay Mitten and talk through how Dark Arts turns sourced barrels into distinctive, high-impact blends with real control over finishing and flavor. We taste and break down the America 250 release, then zoom out into barrel quality, honey finishes, and the next wave of botanical spirits coming from Noble Arts.  • America 250 limited five-barrel run details, presale hiccups, Tuesday online allocation  • What Oloroso sherry finishing adds, why producer and sweetness level matter  • Barrel sourcing realities, shipping heat, spoilage risks, rejecting bad casks  • Blending at cask strength vs proofing down, consistency and complexity trade-offs  • Custom toast and char profiles per barrel to preserve and elevate core notes  • Tasting notes and why high proof does not have to drink hot  • Rye and Scotch palate talk, peat as a palate wrecker, mezcal appreciation  • Whiskey House updates, patio build-out, cigar plans and pairing strategy  • Caviar and whiskey event tease and what makes a pairing work  • Noble Arts roadmap, botanical library, navy strength gin, absinthe experiments, vodka base  • Honey barrel finish process, waiting list demand, filtration choices and haze  • Sweet and sour mash blend concept and trademark approach  • Old whiskey sourcing, 19-year Mizunara tease, avoiding tannic over-oaked barrels  • Philosophy on intent and energy in blending, why “bad whiskey” is often just preference  darkartswhiskey.com on the bottle shop tab there  Make sure that you leave good feedback, five-star reviews, everything like that  And also on YouTube, become a member and then consistently, like Kirk does, leave us with super chatsvoice over Whiskey Thief If You Have GohstsSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

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Harvesting, Milling, and Cooking with Arizona's Native SuperfoodIn this episode we explore mesquites as a desert food source, hosted by Romey Romero & Farmer Greg. This episodes guests are Peggy Sue Creekmore and Mike Clow and we explore one of the Sonoran Desert's most abundant and overlooked food sources: mesquite beans. The conversation covers how to identify quality mesquite trees, harvest pods safely, dry them properly, and turn them into nutritious mesquite flour using a community hammer mill. Listeners learn why mesquite has been a staple food for centuries, how it compares to conventional flour, and how to transform this free local resource into delicious baked goods, drinks, and snacks. The episode also highlights educational workshops, harvesting walks, and community milling opportunities.Key Topics & EntitiesMesquite bean harvestingMesquite flour productionCommunity hammer mill projectNative desert food systemsPeggy Sue CreekmoreMike ClowFarmer Greg PetersonSonoran Desert edible plantsPalo verde beansCarob podsIronwood seedsAflatoxin preventionBruchid beetlesUrban Farm mesquite milling eventsKey Questions AnsweredWhy is mesquite considered a valuable food source?Mesquite pods are highly nutritious, naturally sweet, gluten-free, and rich in protein. Indigenous peoples and desert communities have relied on mesquite as a staple food across the Southwest and northern Mexico for centuries.Do all mesquite trees produce good-tasting pods?No. While all mesquite pods are technically edible, flavor varies significantly from tree to tree. Some are sweet and pleasant, while others can be chalky or have an unpleasant aftertaste. Tasting pods before harvesting is essential.What does mesquite flour taste like?Mesquite flour has a naturally sweet flavor often compared to graham crackers, caramel, or malt. Many recipes require little or no additional sugar because of the flour's natural sweetness.When is mesquite harvesting season?Mesquite pods typically begin ripening in June, although weather and elevation can shift timing earlier or later. Pods should be fully tan, dry, and free of green coloration before harvesting.How should mesquite pods be harvested?Harvest pods directly from the tree rather than from the ground. Many harvesters use a tarp and gently shake or tap branches to collect ripe pods.Why shouldn't pods be collected from the ground?Ground-harvested pods can develop mold and aflatoxins, which may contaminate community milling equipment and reduce food safety.How can harvested pods be stored properly?Pods should be dried thoroughly in shallow boxes, baskets, dehydrators, ovens, or even a parked vehicle. Moisture is the primary cause of spoilage and milling problems.What is a mesquite hammer mill?A hammer mill is a specialized machine that pulverizes entire mesquite pods, including seeds and pod walls, into flour. Traditional grain mills cannot process mesquite effectively because its natural sugars gum up the machinery.What can be made with mesquite flour?Mesquite flour can be used in cookies, muffins, crepes, breads, energy balls, beverages, and other baked goods. It works particularly well in low-temperature baking and gluten-free recipes.What happens to the material that doesn't become flour?The coarse material, often called "chunky bits" or chaff, can be used to make tea, brewing mash, and other food products.Episode HighlightsMesquite flour is naturally sweet enough to reduce or eliminate added sugar in many recipes.Flavor quality varies dramatically between mesquite trees, making tasting an important step before harvesting.A mature mesquite tree can produce more than 100 pounds of pods in a season.Harvesters should only collect pods directly from the tree to prevent mold contamination.Proper drying is the single most important factor for successful milling.The Urban Farm community hammer mill converts harvested pods into food-grade flour.Mesquite flour is gluten-free and requires binders such as eggs, chia, or applesauce when baking.Desert trees such as palo verde, carob, ironwood, and mesquite offer significant edible resources often overlooked by modern food systems.Calls to Action & ResourcesMesquite Harvesting Walks — https://urbanfarm.org/mesquiteMesquite Milling Appointments — https://urbanfarm.org/mesquiteUrban Farm Educational Programs — https://urbanfarm.orgDesert Food Tree Guide — https://learn.desertkitchen.net/treesVisit www.UrbanFarm.org/990 for the show notes and links on this episode!Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges.You can chat with Greg, Janis or Ray to get permaculture based feedback.Click HERE to learn more!*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

In this episode of Eat Sleep Wine Repeat, Janina is joined by nomadic winemaker Darren Smith, founder of The Finest Wines Available to Humanity. Having worked harvests across Chile, Bolivia, Peru, Portugal, Spain and the Canary Islands, Darren shares stories from some of the world's most overlooked wine regions and explains why old vines, heritage wine grapes and local traditions continue to inspire his winemaking philosophy. Together, they explore País, Negra Criolla, Quebranta and Palomino, discovering how these historic wine grapes travelled across continents and evolved into unique regional identities. Along the way, they discuss minimal intervention winemaking, tree-trained vineyards, volcanic terroir and flor-aged wines, while uncovering extraordinary wine travel destinations that rarely make the spotlight. Whether you want to learn about wine, deepen your wine education, discover lesser-known wine regions, understand heritage grape varieties or plan your next wine travel adventure, this wine podcast episode is packed with fascinating stories, expert insight and remarkable wines.   Shownotes 02:45 – Darren Smith's journey into wine — from journalism and wine writing to becoming a nomadic winemaker. 04:13 – Working with Dirk Niepoort — lessons learned from one of the world's most influential winemakers. 06:35 – How Dirk Niepoort's philosophy of infusion over extraction helped shape Darren's own approach to winemaking. 07:34 – The story behind The Finest Wines Available to Humanity and the inspiration for Darren's unconventional wine brand. 08:44 – Why Chile became a defining chapter in Darren's nomadic winemaking journey. 10:59 – The biggest challenge of constantly moving between wine regions, grape varieties and winemaking cultures. 12:46 – País explained — working with Chile's historic heritage grape and why it's perfect for modern chillable red wine styles. 17:21 – Life in Bío Bío, Chile — old vines, traditional farming and one of South America's most exciting wine regions. 19:21 – Minimal intervention wines in southern Chile — preserving purity, freshness and vineyard character. 21:07 – Tasting a País from Ignacio Pino in Itata — 150-year-old vines, granite soils and remarkable precision. 21:51 – Janina's tasting notes — lavender, herbs, freshness and the delicate character of old-vine País. 24:21 – Darren Smith and Ignacio Pino Roman's 2022 Itata País £32 TFWATH.COM  25:08 – Negra Criolla explained — the Bolivian expression of Listán Prieto and its fascinating history across the Americas. 29:14 – Bolivia's tree-trained vineyards — why the Cinti Valley looks more like a jungle than a vineyard. 31:13 – País / Negra Criolla — how the same grape variety is nuanced in different regions and how terroir shapes this grapee. 32:07 – Jardín Oculto and the rise of Bolivia's most talked-about winery. 33:59 – Bolivia's extreme vineyards — some of the highest wine-growing sites in South America. 35:11 – Viñas Viejas Negra Criolla 2024  from Bolivia's Cinti Valley (Not currently available in UK) 35:35 – Ica, Peru — discovering one of South America's oldest and most important wine regions. 37:24 – Quebranta explained — Peru's signature grape variety and its connection to Listán Prieto. 38:39 – Peru's desert vineyards — Pacific influence, sandy soils and the geography that shapes these wines. 39:59 – Working with Raúl Moreno — Palomino, Jerez and the revival of unfortified expressions of the grape. 42.58 - Darren Smith and Raul Moreno's Palomino 2022 £36 TFWATH.COM 43:31 – Jerez and albariza soils — flor ageing, terroir and Darren's experience making Palomino in southern Spain. 47:30 – Further Palomino recommendations — producers to explore including Luis Pérez, Ramiro Ibáñez and Raúl Moreno. 49:04 – What Darren learned from Victoria Torres Pecis and why La Palma remains one of the most inspiring wine travel destinations in the world. 53:08 – Trás-os-Montes explained — one of Portugal's least-known wine regions and its historic field blends. 53.42 - Darren Smith and Arribas Wine Company Palhete 2024 £32 TFWATH.COM 54:51 – Tinta Gorda (Juan García) — a little-known grape variety helping define the wines of Trás-os-Montes. 57:52 – The most misunderstood wine region Darren has worked in — and why Jerez deserves far more attention than just Sherry.

Old Grand-Dad is a titan among budget bourbons, known for its punchy, high-rye mash bill. But the brand is evolving. In this episode, Jake and Scott dive into the deep history of Old Grand-Dad, tracing it from the 1800s through its current era under the Jim Beam umbrella.We explore the expanded lineup, from the standard 7-year bottled-in-bond to ultra-premium, age-stated releases like the rare 16-year. The core of this discussion, however, centers on the beloved 114 proof and the launch of the new signed single barrel variant. Can aging hide the signature OGD profile? Does Beam's extensive line expansion threaten its core brands?We break down tasting notes, discuss warehouse terroir, and offer recommendations for all levels of bourbon explorers navigating this crowded, complex market.

A summer job that turned into a 45-year legacy! In this episode of Bourbon Lens, we raise a glass to Wild Turkey Master Distiller Eddie Russell to celebrate his incredible 45th anniversary milestone at the distillery.We break down the highly anticipated spring release of Russell's Reserve 13-Year-Old Bourbon, featuring a special commemorative label honoring Eddie's craftsmanship. Bottled uncut at a unique 121-proof barrel proof, this rare and highly allocated expression brings a rich blend of history and flavor. Discover the inside story of how a rare 18-year-old barrel hand-pulled by Eddie during the filming of his new documentary, "His Own Way," made its way into this legendary 13-year blend.We also explore the pour's complex tasting notes, from initial aromas of citrus, baking spice, and cola, down to a heavy palate layered with rich fruit, sweet cola, rich tobacco, and smooth leather finishes. Plus, we share details on upcoming premiere events and exclusive screenings held at the Wild Turkey Visitor Center.Timestamps:00:00 - Introduction to Wild Turkey's Russell's 13 and Eddie Russell's milestone00:44 - Details of the limited release, proof, and historical context01:44 - Description of the whiskey's packaging and thematic elements02:14 - The role of 18-year-old barrels in this blend02:44 - Upcoming cultural events: June 23rd screenings and tastings03:14 - Ticket info for the June 30th visitor center experience03:00 - Tasting notes: nose and aroma of citrus, baking spice, cola03:45 - The significance of Wild Turkey's limited editions and Eddie's dedication04:00 - Final thoughts on enjoying and sharing this special bourbon4:30- Closing remarks and toast to Eddie Russell and the Russell family

The Wedding Cake Tasting Wasn't About the WeddingBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

This time around, we explore the fascinating flavors of different Drambuie releases. If you haven't heard of it, it's a honey and whiskey liqueur made in Scotland, and if you have heard of it…well, you know that you can't make a Rusty Nail cocktail without it. In this episode, the bottles we taste through include: Today's Drambuie base expression A bottle from maybe 4 or 5 years ago…just to see if it's the same juice A vintage bottle from the '70s or '80s A 1980s-era Drambuie decanter special release Drambuie 15-year old (made, of course, with 15-year-old whiskey) And we wrap things up with the ready-to-serve Drambuie Hot Apple Toddy Watch this entire tasting on YouTube: https://youtu.be/LkJlnIWTEFs Thanks to David T. Smith for providing the wonderful rare and vintage Drambuie expressions we taste through in this episode. Thanks also to Eric Zandona, Joe Barber, and Erik Owens for joining in the fun and providing their expert palates and feedback.

Stewart's vs Dollar General: Which Food Wins? In this blind taste test, Beard Laws, Avery and Isla raid the kitchen to settle a debate that every Upstate New York family has probably had at least once. We bought store-brand foods from Stewart's Shops and Dollar General, mixed them up, labeled everything A and B, and put the entire family to the test. Nobody knew which store was which. From bread and beef jerky to cookies, gummy worms, hot dogs, trail mix, cheese slices, and lemonade, we ranked every item and crowned an overall champion. Some of these results completely shocked us. Would you be able to tell the difference between Stewart's and Dollar General food brands in a blind taste test? What's In The Fridge This Week • Stewart's vs Dollar General blind taste test challenge • Family food review featuring Avery and Isla • Store brand snack review and food comparison • Taste Test 2026 challenge with surprising results • Family food vlog packed with funny reactions and chaos Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. Every week we raid the fridge, test snacks, compare foods, and settle family debates one bite at a time. This week's challenge included: • White Bread • Beef Jerky • Trail Mix • Chocolate Covered Pretzels • Cheese Slices • Gummy Worms • Chocolate Chip Cookies • Hot Dogs • Lemonade Which store would YOU pick? Did Stewart's deserve the win? Did Dollar General get robbed? Let us know in the comments. Timestamps: 00:00 - Introduction to the store brand showdown 00:31 - Setup and blind testing process explained 01:00 - Ranking Stewart's and Dollar General bread 01:28 - First impressions and texture analysis 02:25 - Comparing beef jerky brands and flavors 03:26 - First food category: bread evaluations 04:28 - Texture and smell differences discussed 05:08 - Tasting and guessing the brands 06:18 - Chewing and texture preferences about bread 07:22 - Tracking scores and announcing rounds won 08:14 - Recap of beef jerky test results 09:12 - The smell test and flavor notes 10:04 - Final thoughts on jerky preferences 10:58 - Gummy worms taste test and brand guesses 11:28 - Trail mix comparison and ingredient guesswork 12:53 - Chocolate chips, nuts, and flavor discussions 14:37 - Chewy and texture preferences on trail mix 16:06 - Chocolate covered pretzels taste test 16:57 - Cheese slices comparison and texture analysis 18:26 - Final cheese brand opinions and guesses 19:24 - Ratings of beef jerky, bread, and gummies update 20:22 - Hot dog taste test and presentation analysis 21:13 - Guessing hot dog brands and scoring 22:54 - Final round: cookies and cookies' taste review 27:03 - Recap of overall winners and losers 28:02 - Reviewing the lemonade taste challenge 30:43 - Strawberry vs. traditional lemonade showdown 32:27 - Favorite items and least liked products 34:11 - Summary of standout products and disappointments 35:54 - Cost analysis, value, and final recommendations 36:24 - Closing remarks and next episode teaser A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! #StayOuttaMyFridge #BeardLawsNetwork #FoodReview #FamilyVlog #TasteTest If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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Text the ShowBlind tasting is a very important skill to add to your professional analysis. It keeps you honest and helps you select the best options for all categories in your program. It also helps sales consultants engage and collaborate with their buyers in creative ways. Invest 10 minutes to find out why you should be employing blind tasting.

Send us Fan MailIn this episode we experience a selection of NA Beers from Partake Brewing Company (Canada).  Tune in to hear our thoughts and ratings.

In this episode of Five Minute Fridays, we explore an incredible milestone in the craft spirits movement: the triumphant resurgence of aged craft whiskeys. Leading the charge is Northern Kentucky's own New Riff Distilling with their highly anticipated, limited-edition 10-Year-Old High Note Bourbon and Rye releases. We dive deep into the production details, mash bills, and proof strengths, alongside an honest review of the sensory tasting experiences.The Rise of Double-Digit Craft WhiskeyFor years, major legacy distilleries dominated the double-digit age statement landscape. However, craft powerhouses like New Riff, Starlight, and Peerless are proving that patience pays off in the craft whiskey world. As these distilleries cross the 10-year mark, they are unleashing rich, deep flavor profiles that rival any bottle on the shelf.Head-to-Head: The Mash Bills & ProofsNew Riff's latest decade-old duo showcases the distillery's flagship recipes, allowed to mature to peak complexity:10-Year-Old Kentucky Straight Bourbon: Clocking in at 116.9 proof, this expression features a high-rye mash bill of 65% corn, 30% rye, and 5% malted barley.10-Year-Old Kentucky Straight Rye: This 118-proof powerhouse utilizes a traditional 95% rye and 5% malted rye mash bill.Tasting & Sensory ReviewInspired by John from the Embellished Podcast, this review emphasizes the crucial value of revisiting high-integrity whiskey over multiple days to truly unlock its full, evolving complexity.New Riff 10-Year Bourbon NotesNose: Rich aroma highlighted by deep tobacco, plum, and a bright layer of citrus rind.Palate: A complex interplay of mature oak tannins, dark cherry, and honeyed peach.Finish: Long, spicy, and satisfyingly warm with a heavy rye-driven influence.New Riff 10-Year Rye NotesNose: Expressive and punchy with dominant spearmint, vanilla, and sweet honey.Palate: A beautifully juicy, well-rounded mouthfeel layered with sweet cinnamon sugar, lemon zest, and hints of ripe peach.Finish: Distinctly spiced and balanced. While our host personally leans toward the bourbon, both bottles are undeniable contenders for whiskey of the year.Limited Release DetailsThese high-integrity, barrel-proof, and non-chill-filtered whiskeys are limited-run creations. If you are a resident of or visitor to Northern Kentucky, do not miss your chance to head to the distillery, secure these rare bottles, and taste history in the making.Featured Resources & ConnectionsDistillery Info: https://newriffwhiskeyclub.com/

Stewart's Ice Cream Bracket Challenge is finally here! Avery and Isla join Beard Laws as we raid the freezer, grab 8 random Stewart's Ice Cream pints, and put them through the ultimate taste test tournament to crown the best Stewart's ice cream flavor. From Cookies & Cream and Moose Trail to Happy Camper, Bark in the Dark, Sugar Shack Swirl, and more, every flavor had to survive our family bracket challenge. Some favorites dominated, some surprise underdogs pulled off huge upsets, and one Stewart's Ice Cream flavor walked away as champion. If you're a Stewart's Shops fan, ice cream lover, or someone searching for the best Stewart's ice cream flavor, this episode is for you. What's In The Fridge This Week? • Stewart's Ice Cream taste test • Family food challenge and bracket tournament • Honest snack review and flavor rankings • Taste Test 2026 family edition • Funny family food vlog moments This week we headed to Stewart's Shops in Heuvelton, New York and took advantage of their pint sale. With limited flavors available, we randomly selected eight different Stewart's Ice Cream pints and built a March Madness-style bracket to determine which flavor deserves the crown. Would Cookies & Cream live up to the hype? Could Bark in the Dark pull off a massive upset? Would Happy Camper make us happy? Or would a dark horse flavor steal the championship? You'll have to watch to find out. Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. Every week we test snacks, drinks, candy, fast food, desserts, and weird food finds while sharing funny family moments along the way. Timestamps 00:00 - Introduction to Stuart's ice cream tasting challenge 00:31 - Overview of flavors and sale context 01:00 - Ice cream favorites and personal preferences 02:26 - Description of the ice cream flavors and selection process 03:53 - First impressions and ranking methodology 04:50 - Tasting and ranking chocolate peanut butter cup vs. salty caramel gelato 05:49 - Discussion on texture and flavor; non-dairy options 06:17 - Comparison of Moose Trail, Bark in the Dark, and vanilla 07:10 - Final ranking predictions and bracket seedings 08:07 - Tasting matchups: peanut butter cup vs. Bark in the Dark 09:06 - Head-to-head taste tests and bracket organization 10:28 - Final bracket seeding and matchup setup 11:26 - First round taste-off analysis: chocolate peanut butter cup vs. Bark in the Dark 12:52 - Flavor profiles and preference weighing 15:00 - Second matchup: cookies and cream vs. gelato 16:23 - Taste test and ranking decision; winner advances 17:30 - Vanilla vs. Sugar Shack; debate over maple versus plain vanilla 19:27 - Sugar Shack's victory and next round matchup against Moose Trails 22:38 - Moose vs. Happy Camper; taste test and preferences 24:37 - Final matchup: cookies and cream vs. Sugar Shack 26:33 - Final voting and championship decision 29:48 - Elation and reflection on the winning flavor 30:48 - Overall favorites and honorable mentions 32:43 - Closing thoughts, upcoming episodes, and special shoutouts A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! #StayOuttaMyFridge #StewartsIceCream #BeardLawsNetwork #FoodReview #FamilyVlog If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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Step into the fascinating world of Japanese spirits as we explore the artistry, heritage, and meticulous culture behind Japanese whisky. In this episode of Bourbon Lens, we sit down with House of Suntory's Advocacy Manager, James Bowker, to celebrate Toki Highball Week and deconstruct over a century of liquid craftsmanship.We track the incredible evolution of Japanese whisky, starting from Shinjiro Torii and the founding of the legendary Yamazaki Distillery. Discover how Japan's early isolation and cultural philosophies like kaizen (continuous improvement) and ichigo-ichie (treasuring the unrepeatable moment) shaped a production style distinctly different from Scotch and American whiskey.We break down the new strict labeling standards and regulations implemented to combat "fake" Japanese whiskies, giving you the knowledge to shop authentically. Plus, James guides us through a side-by-side tasting of the approachable Suntory Toki Classic versus the rich, smoky Toki Black expression. Finally, you'll learn the master techniques required to craft the perfect Japanese Highball at home, from precise water-to-whisky proportions to ice manipulation. Stream now and elevate your highball game!Episode Chapters & Timestamps:00:05 — Welcome and Overview of the Episode01:06 — The History of Japanese Whisky and Cultural Background02:32 — Shinjiro Torii and the Origins of House of Suntory03:57 — Craftsmanship and Blending Techniques in Japanese Whisky05:35 — Artistic and Cultural Influences: Hibiki, Hakushu, and Yamazaki08:17 — Suntory's Product Tiers and Core Portfolio Profiles10:42 — Fighting Counterfeits: New Japanese Whisky Standards and Certifications17:48 — Celebrating Toki Highball Week & the Ichigo-Ichie Philosophy19:17 — Masterclass: How to Craft an Authentic Japanese Highball at Home26:13 — Tasting & Comparison: Toki Classic vs. Toki Black Smoky Expression36:14 — Summer Culinary Pairings and Creative Whisky Cocktail InnovationsResources & Featured Links From the Show:The House of Suntory: Official WebsiteExplore the Lineup: Yamazaki, Hakushu, Hibiki, & Chita DistilleryIndustry Insights: Official JSLMA Japanese Whisky StandardsSupport the Show: Bourbon Lens Patreon / Bourbon LensSeven Cocktails & Bourbon Suntory 100 VideosSubscribe & Community Links

Send us Fan MailIn this episode we taste three collab beers featuring Maine Craft Breweries, a non-profit organization... and a band!  We also taste and rate the most unlikely beer ever to be brought to this podcast.  Tune in to hear what that one might be

Check out the current and upcoming food events, visit alabamacoasting.com or facebook.com/AlabamaCoasting  

أَهْلًا مِنْ بَيْرُوتَ الجَمِيلَةِ! بَدَأْتُ يَوْمِي بِزِيَارَةِ الكُورْنِيشِ. كَانَ النَّسِيمُ عَلِيلًا وَالمَنْظَرُ رَائِعًا. رَأَيْتُ البَحْرَ الأَزْرَقَ وَالجِبَالَ فِي الخَلْفِيَّةِ. تَوَقَّفْتُ لِشُرْبِ القَهْوَةِ اللُّبْنَانِيَّةِ مَعَ الكَعْكِ. بَعْدَ ذٰلِكَ، تَجَوَّلْتُ فِي شَوَارِعِ الحَمْرَا وَرَأَيْتُ المَحَلَّاتِ الصَّغِيرَةَ وَالمَكْتَبَاتِ. أَحْبَبْتُ الحَيَوِيَّةَ فِي المَدِينَةِ. أَكَلْتُ فُطُورًا لُبْنَانِيًّا لَذِيذًا: مَنَاقِيشَ بِالزَّعْتَرِ وَجُبْنَةٍ. ثُمَّ زُرْتُ مَتْحَفَ سُرْسُقَ وَتَأَمَّلْتُ اللَّوْحَاتِ الفَنِّيَّةَ الرَّائِعَةَ. تَحَدَّثْتُ مَعَ بَعْضِ الفَنَّانِينَ المَحَلِّيِّينَ وَتَعَلَّمْتُ عَنِ الفَنِّ اللُّبْنَانِيِّ. فِي المَسَاءِ، تَنَاوَلْتُ العَشَاءَ فِي مَطْعَمٍ عَلَى السَّطْحِ يُطِلُّ عَلَى المَدِينَةِ. أَنْهَيْتُ يَوْمِي بِنُزْهَةٍ لَيْلِيَّةٍ عَلَى الشَّاطِئِ. بَيْرُوتُ مُذْهِلَةٌ وَمَلِيئَةٌ بِالحَيَاةِ.

This week, Juliet and Jacoby discuss Hooters trying to rebrand as a family restaurant, the couple who created a personalized spice mix for their save the dates, and multiple crime stories. For this week's Taste Test, they try a trio of different Snack Packs. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136, or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Shop for Activia near you at www.activia.us.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Jimmy takes a call with first-time guest, Randy Mosher, as well as longtime friend of the show, Beer Writer/International Beer Judge, James Tai. Randy is a creative professional who spent most of his years in graphic design and has since pivoted to brewing and writing. In this episode, we learn about Randy's budding interest in beer, his early inspirations, the science of smell, the success of his latest book, "Your Tasting Brain", and how flavor works!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, Juliet and Jacoby discuss the closing of the oldest continuously operating Red Lobster, wonder how a Philly bagel show has had two explosions this year, and dive into the science of whether grapefruit prolongs a caffeine buzz. For this week's Taste Test, they try Taco Bell and Salt & Straw's Choco Taco successor, the Tacolate. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call.Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show.Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more!Hosts: Juliet Litman and David JacobyProducer: Mike WargonMusical Elements: Devon RenaldoShop for Activia near you at www.activia.us.comFind your season at ExperienceGR.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Homebrew hero Randy Mosher talks about his latest book exploring the mechanics of sensory perception and strategies to improve our sensory skills.

What happens when breweries start making cider… not because they have to, but because they want to keep drinking beer? That question kicks off episode 504 featuring Dan Kramer and Ben Anhalt of Element Brewing Company. "Most breweries probably see cider as a way to let them continue making beer." That line says a lot. And it opens the door to a bigger conversation. Breweries adding cider isn't just about diversification. It's not just about gluten-free taps. And it's definitely not just about adding another SKU. Something is shifting. In this episode, we dig into: • Why breweries are turning to cider right now • What changing consumer habits have to do with it • How cider fits into a beer-first business model • What this trend means for independent cider makers At Element, cider isn't an afterthought. It's part of a strategy to stay relevant in a changing market and a window into where craft beverages may be heading next. Time Stamps 00:00 Why Breweries Are Making Cider 02:01 Season Travels Recap and Road Notes 04:44 Tours, Travel Updates, and France Signup 06:44 Meet Element Brewing Company 07:07 From Brewing to Distilling: The Origin Story 10:43 Barrels, Aging, and Apple Brandy 15:37 Sourcing Cider and Apples for Production 19:23 Why Breweries Are Adding Cider Now 23:53 Branding and the Element Two Concept 25:44 South Deerfield Expansion Plans 29:13 Cider Making Mindset 29:40 Tasting a Dry Botanical Cider 30:36 Yeast Choices and Sweetness Strategy 32:15 Balance First: Building Flavor 33:38 ABV, Structure, and Serving Glassware 34:59 Learning Curve and Cider Books 35:50 Apple Varieties, Terroir, and Flavor 38:33 Experimentation and Small Batch Cider 41:12 Personal Palates and Fridge Favorites 42:40 The Bigger Shift: Breweries Moving to Cider 46:00 Advice: Make Your Cider Stand Out 48:53 Apple Brandy Toast 49:40 Why Independent Cider Media Matters 51:54 Tom Oliver and 500 Episodes 53:00 #CiderGoingUp Campaign 53:45 Final Sign-Off Find the full show notes for Episode 504 at CiderChat.com Direct link: https://ciderchat.com/podcast/504-breweries-making-cider-element/ Mentions in this episode: Totally Cider Tour to France Listen wherever you get your podcasts Prefer to watch? Find Cider Chat on YouTube

What happens when the business you planned is not the business you actually build?In this episode, I talk with Brandon McCraney, owner of Old Raleigh Distillery, about leaving corporate life, chasing whiskey, and opening a distillery during COVID.Brandon shares how Old Raleigh started as a blending vision, how a change in North Carolina law turned him into a bar owner, and what it was like opening before he could even sell his own whiskey.We also get into whiskey blending, one-off batches, cask finishes, and why building a bourbon brand takes more than a good product.If you've ever had to pivot because reality wrecked your original plan, this one is worth listening to.Sometimes the business you survive is the business you were supposed to build.

I'm excited to get to speak with one of my friends (and Clubhouse superstars) Maria from Chicago today about her first experience with Disney Cruise Line, sailing the Disney Destiny! We talk about what got her to finally decide now was the time to venture beyond the theme parks and sail with DCL! Then, we hear about the planning and embarkation at Port Everglades! We discuss the rotational dining experience, both Palo dinner and Brunch, lots of character interaction (including her husband becoming "cruise famous!), lots of beverage tastings/seminars onboard, and much more! We hope you can continue the conversation with us this week in the Be Our Guest Podcast Clubhouse at www.beourguestpodcast.com/clubhouse! Thank you so much for your support of our podcast! Become a Patron of the show at www.Patreon.com/BeOurGuestPodcast.  Also, please follow the show on Twitter @BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast.   Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!

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On this episode we take a field trip to Haven Coffee Roasters for a tasting of their special Star Wars inspired coffees.  While sipping on some amazing coffees we chat about Nick finally getting Botox, making a cupping joke, hanging out in the roasting lab, our new friend Jonas, professional offee cupping, The Star Wars Lineup, a crazy amount of fragrances, a skewed American coffee idea, roasting to the bean, AC is an immediate plus, co-fermentation, a boozy coffee, breaking the crust, coffee origins, the history of Haven, the science of coffee, the gold ole sauna coffee, a big slurp, the Vader, cinnamon and hazelnuts, Cheez-It coffee, the Mace Windu, lavender notes, golden beans, the Obi-Wan, a watermelon co-ferment, Froot by the Foot, no cream no sugar, the Luke, green apple and caramel, how to get Haven Coffee, fancy spoons, the Apple Pie Yoda Blend, the Reds and Darth Sidious, roasting philosophies, the big takeaways, and getting our gold stars for being the best students.   Support Us On Patreon: https://www.patreon.com/DrepandStone We'd love to hear from you! https://linktr.ee/DrepandStone Don't forget to subscribe! Music by @joakimkarudmusic Episode #346

This week, Juliet and Jacoby share their thoughts on Delta stopping in-flight service on shorter flights, react to how hotel eggs are made, and discuss the differences between restaurants in New York and Los Angeles. For today's Taste Test, they try the Texas Double Whopper from Burger King. They close the show by sharing their Personal Food News and reacting to a Listener Food News call.Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show.Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more!Hosts: Juliet Litman and David JacobyProducer: Mike WargonMusical Elements: Devon RenaldoShop for Activia near you at www.activia.us.comFind your season at ExperienceGR.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to Five Minute Friday's, our new monthly spotlight where we step outside the Bluegrass State to explore the world of spirits. Today, Jake takes a deep dive into two highly anticipated releases from one of the most iconic names in Scotch: The Dalmore.The Dalmore is famous for its luxury status, but for the serious whiskey enthusiast, the specs haven't always hit the mark—until now. We are reviewing the Select Editions 2007 (18 Year) and 2010 (15 Year). These aren't your standard The Dalmore bottles; they are non-chill filtered, natural color, and bottled at a higher proof than the core range.In this episode, we discuss:The "Un-Dalmore" Specs: Why the move to 46%+ ABV and non-chill filtration is a game-changer for the brand's credibility.The Sherry Influence: Exploring the rare Apóstoles, Matusalem, and Amoroso casks from the legendary González Byass bodega.Tasting the 2007 (18 Year): A 93.4-proof "Pastry King" full of maple syrup and chocolate notes.Tasting the 2010 (15 Year): The "Bourbon Bridge"—why this 98.2-proof expression is the one for our core audience.The Value Debate: With price tags of $250 and $550, are these bottles a "must-buy" or just "expensive marketing"?Chapters: | Introduction to Five Minute Friday's: Crossing the Atlantic for The Dalmore.| Select Editions Breakdown: What makes the 2007 and 2010 different from the 12 or 15 year.| Tasting Notes & Palate Assessment: Bourbon-friendly Scotch?| The Assessment of Value: We weigh the MSRP against the experience.We want to hear from you: Does a higher proof and "natural" status make you more likely to pull the trigger on a The Dalmore? Let's talk about it in the comments.

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This week, Juliet and Jacoby discuss the man whose disease turns his body into a brewery, follow up on Bean Club, and share their thoughts on the world's oldest beer receipt. For today's Taste Test, they try different flavors of Chupa Chups. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David JacobyProducer: Mike WargonMusical Elements: Devon Renaldo Shop for Activia near you at www.activia.us.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Gene Simmons (KISS, Deep Water) joins us this week for a wide ranging and surprisingly tender conversation about the mother who shaped him, the bandmate he wishes he had saved, and the work ethic that still has him producing films at 77. Gene opens up about his Hungarian mother surviving the concentration camps, the moment he tasted jam for the first time in America, and why he believes the race only speeds up as you near the finish line. We also get into the painful truth about Ace Frehley, the intervention that should have happened decades ago, his new film Deep Water with Ben Kingsley and Aaron Eckhart, and the night in Belize at 62 when he dropped to his knees and finally came clean to Shannon. Thank you to our sponsors: EXCLUSIVE NordVPN Deal ➼ https://nordvpn.com/inside Try it risk-free now with a 30-day money-back guarantee  __________________________________________________

This week, Juliet and Jacoby share their thoughts on the woman who sued a cruise line after being served too many drinks, finally cover a cargo heist that was recovered, and discuss the witch who can tell your destiny by looking at cheese. For today's Taste Test, they try the Big Arch Burger from McDonald's. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136, or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Save 25% on your first month at Ritual.com/THESIP25. That's Ritual dot com slash THESIP25 for 25% off your first month. Head to Factormeals.com/sip50off and use code sip50off to get 50 percent off and free daily greens per box, with new subscription only, while supplies last until 09/27/2026. (See website for more details). Use our code for 10% off your next SeatGeek order*: https://seatgeek.onelink.me/RrnK/THESIP10 Sponsored by SeatGeek. *Restrictions apply. Max $20 discount