Podcasts about Tiramisu

A one-pot wonder shared with a chart-topping star. Marcus Mumford is an American-British singer, songwriter, musician and producer. He is best known as the lead singer of the award-winning English folk-rock band Mumford & Sons. Marcus took the train from his home in Devon to visit us for a chat about the band's latest album, Prizefighter, and their headline show at BST Hyde Park on 4 July.  But before that, we take a closer look at some of Marcus's favourite meals, including beef Wellington which, we find out, is a dish Angela is only going to master in exceptional circumstances. We hear about how Marcus and his wife, actor Carey Mulligan, have a small but mighty crop of fruit and veg at their Devon home, and how they like to entertain... at lunchtimes. We also get the recipe for Marcus's cauliflower salad that routinely impressed Taylor Swift, the origin story of his Oscar tattoos, and how he and the band have moved away from warm beer, chocolate and crisps in their dressing room. Angela cooks Ravinder Bhogal's Awadhi chicken pulao, served with naans, poppadoms and mango chutney. The suggested wine pairing is a bottle of Jackson Estate Sauvignon Blanc, while Marcus enjoys a 0.0% Gin & tonic.  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for Awadhi chicken pulao was created for Waitrose by Ravinder Bhogal A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions 00:00 Welcome!  04:11 Marcus Mumford is here!  05:21 Cauliflower salads & balsamic vinegar 07:40 Cheers!  08:39 Food likes & the beauty of Beef Wellingtons  12:50 Tiramisu tasting  13:30 Cooking at home & growing up  17:03 From gardening to tour life  20:55 Food is served!  25:03 Wine pairing  25:28 Cooking with rabbit & venison  27:21 New record & BST Hyde Park show  29:22 From band rituals to writing music  31:46 Oscar tattoos & life at the Mumford's  36:10 Fast food quiz  38:32 End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

In todays episode i revisited a day in the life. In 2022 (Episode 4) i spoke about my average day and how i fit in running a cake business alongside a full time job and after a recent post on Instagram i decided the time was right to look back and see if anything has changed in how i run my business.Also i look back at the month of May in the business and what i have been up to as well as looking at what's trending including the viral DOT cakes and what we can learn from Michael Jackson with regards to marketing and your USP.  If you have a question or feedback about this episode you can message me here. Thank you for listeningYou can connect with me via:Instagram: Adventures in KakelandAdventures in kakeland studio: Creative projects, custom GPTs, books and resourcesPublished books for hobbyist and cake business owners.A food management system: for small home based food businesses Bake -cover-finish -deliver: undated Weekly baking plannerCake business order form bookCake business Social media plannerDated weekly cake business planner (2026)My Business social media channelsInstagram: Kake and CupkakeryFacebook: Kake and CupkakeryWebsite:...

I veckans podd firar vi 10år av poddande!Het debatt i kyrkan om kvinnligt ledarskap.Gabriel har anlitat fönsterputsare och någonting hände som gör Tobias väldigt stolt.Vi firar mors dag med smörgåstårta - matens Tiramisu.Till sist listar vi tre saker vi skulle ha med oss när vi möter en person från en annan planetlNu kör vi!kontakt: hello@poddagency.comI säng med Tobias & Gabriel produceras av Poddagency Hosted on Acast. See acast.com/privacy for more information.

Cheesy and Fondue celebrate National Cheese Day. We talk about contests and records from the last year. We discuss Cheesesteak, Parmigiana Reggiano, the thinnest sandwich, the largest guacamole and a giant Tiramisu. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp!Show Notes https://kids.guinnessworldrecords.com/news/2024/12/check-out-our-cheesiest-records-from-the-largest-to-the-smelliest-774213https://www.bbc.com/news/articles/cn8pxzn46lqohttps://abc30.com/amp/post/longest-line-cheesesteaks-new-world-record-makes-history-philadelphia-airport/18769425/ https://www.bbc.com/news/articles/czx2ynq1lygo https://www.guinnessworldrecords.com/world-records/396491-largest-display-of-cheese-varieties#:~:text=Pinterest-,LinkedIn,cheese%20culture%20in%20the%20region. https://www.breakingtravelnews.com/news/article/the-worlds-largest-display-of-cheese-varieties-guinness-world-record-attemp/ WkowWorld cheese contest brings 20,000-pound dairy donation to Wisconsin food bank MadisonA cheese from the Netherlands is named best in the world Last year https://www.guinnessworldrecords.com/news/2025/11/six-pack-chef-wallace-wong-slices-worlds-thinnest-sandwich-but-says-its-still-tasty?fhttps://perishablenews.com/deli/__trashed-7/https://www.guinnessworldrecords.com/news/commercial/2026/5/holy-guacamole-mexican-city-makes-nearly-15000-pounds-of-dip-during-avocado-festival https://www.instagram.com/p/DX05icDjmL9/?igsh=c2c1bnF6ZGN2dWFh

We also enlist her as our first Dish sommelier.  Jodie Whittaker is an English actor known for her roles in Broadchurch, Doctor Who, Frauds and Toxic Town. Jodie, who was born in West Yorkshire but now lives in London, arrives at Dish with the perfect mindset; hungry and up for trying anything. So, a menu full of surprises it is, as we sit down to chat about Jodie's latest project: Dear England. The TV series is an adaptation of the hugely successful play that looks at Gareth Southgate's time as England manager.  We start things with a Hugo spritz, while learning about Jodie's favourite cuisines and the restaurant trip that brought her to tears... in a good way. Angela then serves a bowl of tagliatelle with asparagus, peas, shallots & capers, a Diana Henry recipe that Jodie could cook at home... but probably won't. The wine pairing is Jodie's choice as she opts for the Loved & Found Carricante. The surprises don't stop there, as Angela has also prepared a lemon thyme, honey & polenta cake, hitting the sweet spot perfectly.  Jodie's a joy to hang with as we discover the unique sandwiches she had as a child, the valuable support of her parents as she set about a career in acting, and the little things that make a difference for her while on a TV set.  The wines featured in Jodie's wine tasting also included No.1 Coteaux d'Aix en Provence Rosé Provence and the Loved & Found Grolleau Gris. You can watch the first two episodes of Dear England on BBC iPlayer now with the series' final parts broadcasting on May 30 and 31.  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the tagliatelle with asparagus, peas, shallots & capers, was created for Waitrose by Diana Henry.  A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions 00:00 Welcome! 00:33 Today's guest & Tiramisu chat 02:54 Let's talk about polenta 04:22 Jodie Whittaker is here! 05:41 It's time for a spritz! 06:44 A day in the life of Jodie 09:10 From wine appreciation to food loves 12:37 Childhood meals & surprise meals! 16:11 Dinner parties 18:32 Sommelier Jodie 20:19 Food is served! 24:24 Dear England 27:58 England football evolution 30:04 Cake is served! 31:50 Broadchurch & Doctor Who 35:38 From supportive parents to acting rituals 38:30 Fast food quiz 40:14 End of the show question 43:22 Final chats & a listener question Learn more about your ad choices. Visit megaphone.fm/adchoices

Kelsey sits down with Kirsten (@pointstravel.md), a Pediatric ER doctor from upstate New York, to recap her family of five's incredible trip to Italy in April 2025. They spent time in both Rome and Sorrento, with day trips to Pompeii and Orvieto, plus unforgettable adventures along the Amalfi Coast and out to Capri.In this episode, Kirsten shares what it was really like visiting Italy with kids, including touring the Colosseum, attending Gladiator School (a family favorite!) seeing the Pantheon, taking a pizza-making class, boating to Capri, exploring Pompeii, and soaking in all the pizza, gelato, history, and beautiful Italian scenery along the way!This episode is available to watch on YouTube: https://www.youtube.com/@kelseygravesIf you'd like to share about your trip on the podcast, email me at: kelsey@triptalespodcast.comBuy Me A Coffee: https://buymeacoffee.com/kelseygravesFollow me on Instagram: https://www.instagram.com/kelsey_gravesFollow me on TikTok: https://www.tiktok.com/@mskelseygravesJoin us in the Trip Tales Podcast Community Facebook Group: https://www.facebook.com/groups/1323687329158879Mentioned in this episode:- @pointstravel.md on Instagram https://www.instagram.com/pointstravel.md/- TripIt App- Rome AirBNB: https://www.airbnb.com/rooms/963857416949581312- ROME: The Colosseum, Golf Cart Tour, The Pantheon, Tiramisu & Pizza Making Class (through Eat Walk Italy), Mama Loves Rome for scavenger hunt printables, Gladiator School (by Gruppo Storico Romano), Mizio (street food, best sandwiches)- Orvieto, Italy: Duomo, Orvieto Underground, Etruscan Museum- Trenitalia App for train tickets- Sorrento AirBNB: https://www.airbnb.com/rooms/36904867 - SORRENTO: Campania Express vs. Circumvesuviana train, Holy Week, Tavern Allegra (nice Italian restaurant), Amalfi Coast Tour with Rainbow Limos to Postiano, Ravello and Amalfi, Pizzeria da Franco, Capri, Monte Solaro Chair Lift in Anacapri- Pompeii: Family tour with Alex Tour Pompeii- Capri: Iconic Faraglioni rock formations, Blue Grotto, Anacapri, Monte Solaro Chair LiftTrip Tales is a travel podcast sharing real vacation stories and trip itineraries for family travel, couples getaways, cruises, and all-inclusive resorts. Popular episodes feature destinations like Marco Island Florida, Costa Rica with kids, Disney Cruise Line, Disney Aulani in Hawaii, Beaches Turks & Caicos, Park City ski trips, Aruba, Italy, Ireland, Portugal's Azores, New York City, Alaska cruises, and U.S. National Parks. Listeners get real travel tips, itinerary recommendations, hotel reviews, restaurant recommendations, and inspiration for planning their next vacation, especially when traveling with kids.

This week, we are tackling one of the most highly requested topics: what to actually do when an off-leash dog charges up to you. We are completely ripping up the conventional rulebook and giving you an entirely different mindset to handle the chaos.Plus, we suffer through what might be the most disappointing Tiramisu in podcast history, and try to figure out which one of us was brutally insulted by a client in their homework feedback.Shout out to our sponsors: Twenty Two Eleven | VIP Car Sourcing - ⁠⁠⁠⁠⁠https://www.instagram.com/twentytwo_elevenvip/⁠⁠⁠⁠⁠The Canine Carpenter | Dog Training Equipment UK | Handcrafted in Norfolk - ⁠⁠⁠⁠⁠https://www.instagram.com/thecaninecarpenter?igsh=MW1rM2x4ZHQ2dDk0Zg==⁠⁠⁠⁠

The Summer House reunion airs this coming Tuesday, May 26, and I've teamed up with my friend and Summer House stan, Jhon Gomez, to chat all things SH while making a Summer House-coded menu.EXCEPT: it's going to be healthy & vegan But don't worry--it's actually so good, you would convert the biggest meat eater in your life.What we're cooking:-"Tiramisu" latte (vegan & high protein)-the best vegan sandwich ever?! (vegan & high protein)-a healthy vegan take on Girl Scout Cookies (vegan & sugar free)PLUS:-our SH hot takes-vegan BBQ tips-Colombian Christmas traditions-lots of gigglesSHOP THE INGREDIENTS & OTHER LINKS: https://shopmy.us/shop/collections/5410590

Ingrédients : 500g de fraises 250g de mascarpone Speculoos 4 œufs 100g de sucre 1 sachet de sucre vanillé 1 pincée de sel   Préparation : Laver les fraises, les équeuter, et les couper en petits morceaux. Casser les biscuits , les mettre en miettes. Dans 2 saladiers, casser et séparer les jaunes des blancs d'œufs. Battre les jaunes avec le sucre et le sucre vanillé jusqu'à ce que le mélange blanchisse. Ajouter le mascarpone et battre. Monter les blancs en neige avec une pincée de sel puis les incorporer délicatement au mélange précédent. Dresser les verrines : une couche de crème, une couche de fraises, une couche de biscuits, et renouveler l'opération. Mettre au frais 2 h minimum. Décorer avec une fraise.   • La suite sur https://www.radiomelodie.com/podcasts/14231-tiramisu-speculoos-fraises.html

Are you ruining your dog's progress by trying to control every single second of their life?This week, we dive deep into the trap of micromanaging your dog. If you want a dog with true off-lead freedom and agency, you have to stop trying to cap their every move and let them actually make decisions.We also tackle the debate around hand-feeding, discuss why "accidental" dog bites don't exist, and go off on a massive rant about the online dog training industry.Shout out to our sponsors: Twenty Two Eleven | VIP Car Sourcing - ⁠⁠⁠https://www.instagram.com/twentytwo_elevenvip/⁠⁠⁠The Canine Carpenter | Dog Training Equipment UK | Handcrafted in Norfolk - ⁠⁠⁠https://www.instagram.com/thecaninecarpenter?igsh=MW1rM2x4ZHQ2dDk0Zg==⁠⁠

Andrew Mueller on what we’ve learned from the Trump administration’s latest indictment of former FBI director James Comey. Plus: the world’s longest tiramisu and the European seagull screeching championship.See omnystudio.com/listener for privacy information.

This week the team will be talking about the government’s new rules around smoking and vaping, a GIANT tiramisu and an amazing axolotl rescue. We’ll also be having a big debate about whether helium balloons should be banned.See omnystudio.com/listener for privacy information.

Did you see the news? A team of 100 Italian chefs in London just broke the Guinness World Record for the world's longest tiramisu, measuring over 440 metres! It used 50,000 ladyfingers and 3,000 eggs—but does it actually taste good? In this clip, Si and Lana dive into the record-breaking dessert spectacle before revealing their own ultimate "last meal" desserts. From classic puddings to Lana's latest obsession, find out what takes the top spot for the team. What’s your "must-have" dessert? Let us know on our socials!

Labhair Róisín Ní Mhaoláin le Cara faoina scéalta móra atá a phlé ar na meáin shóisialta le gairid; Madraí Treorach do na Daill, an tiramisu is faide riamh, an chéad chaifé Ealaíne buan in Éirinn agus scéalta eile. Eadra le Cara Nic Giolla Chomhaill – clár nuachta Gaeilge ar Raidió na Life 106.4 FM, ó Luan go hAoine ag 10:00, le nuacht agus anailís.

Big Gas Prices. Big Roughrider. Big Tiramisu.

We’re clearing the air (and the trees!) this morning as Nat updates us on her postie’s tree-trimming saga.. We dive into the world of rental nightmares after a landlord tried to dock $60 for cobwebs. Dave Hughes joins us to talk about his show Cooked, and pay off Angela’s $1,254 power bill so she can finally start her new chapter.See omnystudio.com/listener for privacy information.

Send us Fan MailMarch 18, 2023Lunch in Tricase Porto--south of LecceVisiting a gluten-free store, a mozzarella store, Basilica di Santa Croce.Visiting Ostuni, Lunch in GallipoliExtolling spumoni:  Gallipolian versus Sicilian versions.Carnevale in Gallipoli:  the story of the lethal meatball.Notes about Tiramisu, cannolis, anchovy pizza and the search for perfection.Support the showWrite to me at  twneuhaus@gmail.comTo learn more, visit  http://www.projecthopeandfairness.org

While Southern Italy is the land of sun-drenched tomatoes and olive oil, Northern Italy offers a completely different culinary landscape. Characterized by the dramatic peaks of the Dolomites, the mist of the Po Valley, and the sophisticated canals of Venice, the North is a region of rich history and hearty, “stick-to-your-bones” fare.In this final installment of our Italian culinary tour, we head to the cooler climates of regions like Piedmont, Lombardy, and Veneto. We explore how the landscape—shaped by French, Germanic, and Celtic influences—created a cuisine centered around butter, cream, and grains like rice and corn.But don't let the prevalence of animal products fool you; Northern Italy is also the birthplace of some of the world's most beloved plant-based staples. From the “king of rice” to the traditional art of handmade gnocchi and the vibrant pesto of Liguria, we uncover the vegan gems hidden within this elegant, mountainous terrain.In this episode you will learn:* The North-South Divide: Why the cooler climate and flat pasturelands led to a culture of butter and cream, while the south remained the land of olive oil.* Risotto Perfection: The secrets of risotto alla Milanese and why carnaroli rice is considered the “caviar” of grains.* The History of Polenta and Gnocchi: How these humble cucina povera (peasant food) dishes evolved from ancient Roman porridges and New World imports into modern delicacies.* Pesto and Focaccia: A deep dive into Liguria's most famous exports and why a mortar and pestle is still the superior way to handle basil.* The Geography of Bread: The origins of ciabatta (the “slipper” bread) and the strict Italian rules about when—and when not—to eat bread with your meal.* Regional Luxuries: The hunt for the elusive white truffle of Piedmont and the centuries-old tradition of producing authentic Aceto Balsamico Tradizionale in Modena.* Holiday Traditions: The Catholic roots of “Carnevale” and the delicious fried treats like crostoli and zeppole that mark the season.* A Toast to the North: A guide to regional wines, from the sparkling reds of Lambrusco to the “foggy” Nebbiolo grapes of Barolo and Barbaresco.

Grab a copy of Rich's new book 'I Am Immortal' A Death Cult's Quest For Immortality in paperback or E -Book.https://amzn.eu/d/05ike8kzHead over to supremeCDB.uk and use the code WTAF for 40% off all CBD products.

App 10 Minutos com Jesus. Disponível em: App Store - https://tinyurl.com/10mcj-ios Google Play - https://tinyurl.com/10mcj-android Subscreve aqui: https://youtube.com/channel/UC9RN5vG3C0qlq4pZFx-k9-w?feature=shared ️ Segue-nos no teu serviço habitual de podcast: Spotify: https://spoti.fi/3bb5Edp Google Podcast: https://bit.ly/2Ny0S1r Apple Podcast: https://apple.co/3aqxYt6 iVoox: https://bit.ly/2ZmpA7t Recebe uma mensagem com a Meditação via: WhatsApp: http://dozz.es/10mjp Telegram: https://t.me/dezmincomjesus +Info: http://10minutoscomjesus.org App 10 Minutos com Jesus. Disponível em: App Store - https://tinyurl.com/10mcj-ios Google Play - https://tinyurl.com/10mcj-android Subscreve aqui: https://youtube.com/channel/UC9RN5vG3C0qlq4pZFx-k9-w?feature=shared ️ Segue-nos no teu serviço habitual de podcast: Spotify: https://spoti.fi/3bb5Edp Google Podcast: https://bit.ly/2Ny0S1r Apple Podcast: https://apple.co/3aqxYt6 iVoox: https://bit.ly/2ZmpA7t Recebe uma mensagem com a Meditação via: WhatsApp: http://dozz.es/10mjp Telegram: https://t.me/dezmincomjesus +Info: http://10minutoscomjesus.org

This podcast is listener-supported. To receive new posts and support my work, consider becoming a free or paid subscriber.Our culinary tour of Italy continues in Tuscany, a region whose cypress-lined landscapes and medieval hill towns define the quintessential Italian dream. This episode focuses on a cuisine where the philosophy of cucina povera meets world-class agricultural products, creating a table that is naturally plant-forward and elegantly simple.In this installment of our Italian series, we dive into why Tuscans are known as “bean eaters” and how their famous unsalted bread serves as the perfect canvas for the region's pungent, peppery olive oil. From ancient Etruscan roots to the birthplace of the biscotto, we discover how Tuscany transforms humble ingredients like white beans, kale, and chestnuts into mouthwatering masterpieces.What This Episode Covers:* We dive into why Tuscans are affectionately called “bean eaters” and explore the many varieties of white beans* I discuss the unique characteristics of Tuscan olive oil* We explore the curious history of Tuscany's unsalted bread (pane sciocco) and how it led to the creation of classic “recycled” dishes like Panzanella and Ribollita.* This episode highlights the difference between crostini and bruschetta, including a warning about which traditional toppings to avoid.* I introduce the ancient pasta testaroli and the thick, hand-rolled pici noodles that are a staple of Sienese cuisine.* We look at the versatility of chickpea flour in traditional street foods like torta di ceci and farinata.* I share the fascinating history of biscotti, which were originally created as a rock-hard, long-shelf-life ration for Roman Legions.* We wrap up with a look at chestnut-based desserts and savory dishes, from chestnut gnocchi to the raisin-and-pine-nut-studded castagnaccio.

As well as slugs that we need to control, there are useful slugs as well! - Martin and Jill visit their friends Paula & Steve at Floral Media and take some gardening questions about soil, slugs, tulips and magnolia, plus Jill shares a recipe for rhubarb tiramisu!Recipe Link: https://www.martinfish.com/blog/rhubarbtirimasu/ Slugs that are Good for the Garden? Soil & Mulch Advice, Rhubarb Tiramisu & Growing Cut Flowers with Floral Media Hosted on Acast. See acast.com/privacy for more information.

Our culinary tour of Italy continues as we head into Central Italy, a region defined by rolling hills, ancient forests, and a deep agricultural heritage. Comprising Tuscany, Umbria, Lazio, Abruzzo, and Le Marche, this area moves away from the tomato-heavy south toward a rustic palette of beans, grains, and earthy foraged treasures.What This Episode Covers:* We explore the temperate climate and topography of regions like Tuscany and Umbria that allow for specialty crops like farro, saffron, and Lacinato kale.* I explain the true origins of “cacciatore” (hunter-style) cooking and how foraged forest mushrooms and wild herbs define the authentic dish.* We discuss the fascinating history of saffron in Abruzzo and why it remains one of the most prized spices in the world.* This episode highlights the significant influence of Roman Jewish cuisine.* I break down the specific pasta shapes of the region.* We look at the differences in Italian bread traditions, from the saltless loaves of Tuscany to the “little horn” cornetti of the central breakfast bar.* I share tips for finding high-quality black truffles and truffle oils while avoiding synthetic flavorings.* We wrap up with a look at the “bean eaters” of Tuscany and the hearty, grain-based soups that define the central Italian table.

This week, we take the podcast on the road to Hickorys to see how the latest cohort of bootcampers handle the real world.We catch up with Bodie and his parents (the dog that Jacob flat-out didn't believe we could train in just 5 days) to hear about their breakthrough week. We also send them on their journey with a crucial piece of advice that every dog owner needs to hear to make their training stick.Meanwhile, Kirkey consumes an ungodly amount of Tiramisu, and the back half of the episode devolves into unfiltered YCA office gossip... including a highly questionable debate around Tapas.Check out this weeks sponsor here - https://www.instagram.com/twentytwo_elevenvip/

When many Americans think of Italian food, they immediately picture heavy, meat-laden dishes like chicken parmigiana, spaghetti and meatballs, and rich cheese sauces. But the reality of traditional Italian cuisine—especially in the South—is entirely different!In this episode, we dive deep into the culinary heartbeat of Southern Italy and explore how its sun-drenched climate, rich volcanic soil, and fascinating history naturally created a heavily plant-based food culture.We explore the brilliant tradition of cucina povera (peasant food), the history of Italian-American adaptations, and the diverse, flavorful dishes of regions like Campania, Calabria, and the island of Sicily. If you've ever wondered how to eat joyfully and sustainably in Italy, this episode proves that eating plant-based isn't a modern modification—it's a return to the country's most authentic, mouthwatering roots.In this episode we cover:* How Southern Italian immigrants adapted traditional, plant-heavy recipes with newfound access to meat in the U.S.* Why the South naturally features fresh produce, olive oil, and dried egg-free semolina pasta, compared to the butter and egg-rich North* The cucina povera (peasant food) philosophy of using accessible, local ingredients to create deeply flavorful, zero-waste meals* The evolution of pizza in Naples, and why the original, most traditional pies—like the Pizza Marinara or Rome's Pizza Bianca—are naturally cheese-free* How Greek, Arab, and Spanish conquests shaped the southern palate by bringing durum wheat, citrus, spices, and the tomato to the region* The unique, sweet-and-savory profile of Sicilian cuisine, featuring traditional staples like caponata, arancini, granita, and cannoli* A quick look at regional wines and liqueurs, including Limoncello, Nero d'Avola, and Marsala.

Im Glück des Augenblick heute über: Wenn Samstag Sonntag ist, Fugen in Gehwegplatten, Chuck Berry, die Schaufenster im Emsland, Hoden im Tiramisu, eine Lonsdale Raucherecke, die Beatles, Deepholz, eine notwendige Zugdurchsage, weggeschlossenen Ungeziefervernichter und warum wir uns mehr um alte Menschen kümmern sollten.Executive Producer: Ruben Schulze-FröhlichProducer: Kai SteinmetzProjektleitung: Annabell RühlemannSounddesign & Produktion: Carl von Gaisberg„Beisenherz und Polak – Friendly Fire“ ist ein Podcast aus den Acast Creative Studios. Hosted on Acast. See acast.com/privacy for more information.

Maurizio Bragagni is Chairman and CEO of Tratos Ltd, a multinational company that sells cables around the world. Born and raised in Italy, Bragagni is a champion of British manufacturing. Here he tells the story of his third generation family business, now based in the UK, that makes billions of metres of cables a year. Honoured by both Italy and San Marino, Bragagni has been awarded an OBE and is a Freeman of the City of London. He is passionate about both British and Italian culture, an admirer of Renaissance art and a lover of the English pub. What's it like to run an enterprise with a turnover of hundreds of millions of pounds? How does he lead? How does he inspire? How does he manage his time? How does he care for his staff? Why did he choose to manufacture in Britain? And what's the story behind the bid to make the longest Tiramisu in history? This is a chance to hear from one of Britain's leading manufacturers. 

Morse code transcription: vvv vvv Biscoff creme eggs, Tiramisu hot cross buns Have Easter treats gone too far Iran war divides older and younger Trump voters at CPAC He would have been horrified error in drug warnings misled families Ballymena Cigarette butts and filters used to insulate attic Tiger Woods car crash Golfer involved in Florida collision Video shows US missile likely used in deadly strike on Iranian town, experts say The Pitts Noah Wyle on why A and E is the catch all of societys bad choices Teenagers say weekend and Saturday jobs are impossible to find Model agent begged Epstein to have sex with young woman, emails show Major fire tears through Leeks historic The Big Mill

Morse code transcription: vvv vvv Video shows US missile likely used in deadly strike on Iranian town, experts say Teenagers say weekend and Saturday jobs are impossible to find Major fire tears through Leeks historic The Big Mill Ballymena Cigarette butts and filters used to insulate attic Model agent begged Epstein to have sex with young woman, emails show Iran war divides older and younger Trump voters at CPAC He would have been horrified error in drug warnings misled families The Pitts Noah Wyle on why A and E is the catch all of societys bad choices Tiger Woods car crash Golfer involved in Florida collision Biscoff creme eggs, Tiramisu hot cross buns Have Easter treats gone too far

Morse code transcription: vvv vvv Biscoff creme eggs, Tiramisu hot cross buns Have Easter treats gone too far Ballymena Cigarette butts and filters used to insulate attic Teenagers say weekend and Saturday jobs are impossible to find Major fire tears through Leeks historic The Big Mill He would have been horrified error in drug warnings misled families Video shows US missile likely used in deadly strike on Iranian town, experts say The Pitts Noah Wyle on why A and E is the catch all of societys bad choices Iran war divides older and younger Trump voters at CPAC Tiger Woods car crash Golfer involved in Florida collision Model agent begged Epstein to have sex with young woman, emails show

Morse code transcription: vvv vvv Video shows US missile likely used in deadly strike on Iranian town, experts say Biscoff creme eggs, Tiramisu hot cross buns Have Easter treats gone too far Model agent begged Epstein to have sex with young woman, emails show Tiger Woods car crash Golfer involved in Florida collision He would have been horrified error in drug warnings misled families Iran war divides older and younger Trump voters at CPAC The Pitts Noah Wyle on why A and E is the catch all of societys bad choices Ballymena Cigarette butts and filters used to insulate attic Major fire tears through Leeks historic The Big Mill Teenagers say weekend and Saturday jobs are impossible to find

The bracket is set! Bobby, Ann and Meredith took last week's on-air efforts and added in (or, in some cases, soundly rejected) your listener feedback to complete the official TSHE Round of 32 best desserts—plus one immediate elevation to the Hall of Fame. All that plus an overdue copy of Spice World, questions about the last name Spunkmeyer, and what loving Ani DiFranco and Subarus says about at least two of us.The BracketCAKE(1) Angel Food Cake vs (8) Yellow Cake w/ Choc Frosting(4) Pound Cake vs (5) German Chocolate Cake(3) Carrot Cake vs (6) Strawberry Shortcake(2) Cheesecake vs (7) Chocolate CakeHANDHELDS(1) Rice Krispie Treats vs (8) Shortbread(4) Choc Chip Cookies vs (5) Churro(3) Cannoli vs (6) Apple Fritter(2) Cinnamon Roll vs (7) BrowniesPIE & COBBLER & PAVLOVA(1) Strawberry Rhubarb Pie vs (8) Pumpkin Pie(4) Pecan Pie vs (5) French Silk Pie(3) Lemon Meringue Pie vs (6) Apple Pie(2) Cherry Cobbler vs (7) PavlovaOTHER(1) Lemon Bars vs (8) Milkshake (or Frosty)(4) Hot Fudge Sundae vs (5) Bread Pudding(3) Rice Pudding vs (6) Banana Bread(2) Tiramisu vs (7) Crème BrûléeTSHE RecommendsStealConnect with the show!This is your show, too. Feel free to drop us a line or send us a voice memo to let us know what you think. Facebook group: This Show Has EverythingEmail: tsheshow@gmail.com 

#10MinuteswithJesus ** Put yourself in the presence of God. Try talking to Him. ** 10 minutes are 10 minutes. Even if you can get distracted, reach the end. ** Be constant. The Holy Spirit acts "on low heat" and requires perseverance. 10-Minute audio to help you pray. Daily sparks to ignite prayer: a passage from the gospel, an idea, an anecdote and a priest who speaks with you and the Lord, inviting you to share your intimacy with God. Find your moment, consider you are in His presence and click play.

"Tiramisu" literally translates to "pick me up," and let's be real—our overstimulated nervous system needs it as much as our taste buds do! ☕

Hand aufs Herz: Wenn du an massives Umsatzwachstum denkst, woran denkst du zuerst? Vermutlich an Kaltakquise, neue Leads oder volle Messehallen. Doch wenn wir ehrlich sind, vernachlässigen wir dabei oft den wichtigsten Hebel für nachhaltigen Erfolg: die Kundenbindung B2B. Fast 90 Prozent der B2B-Vertriebe tappen in diese Falle. Denn wir sind Jäger. Wir wollen die Trophäe an der Wand. Aber was passiert eigentlich, nachdem der Vertrag unterschrieben ist? Oft herrscht dann Funkstille oder der Kunde wird lediglich „verwaltet". Dabei liegt genau hier, direkt vor deiner Nase, das größte ungenutzte Potenzial deines Unternehmens. In dieser Episode habe ich deshalb mit Manuel Spors gesprochen. Er ist Experte für Bestandskundenmanagement und Autor des neuen Buches „Die Loyalitätsformel". Gemeinsam zerlegen wir den Mythos, dass Wachstum immer „neu" bedeuten muss. Stattdessen schauen wir uns an, wie du den Customer Lifetime Value steigern kannst, ohne ständig dem nächsten Lead hinterherzujagen. Die Akquise-Falle: Warum Kundenbindung B2B oft scheitert Kennst du das beklemmende Gefühl der Kaufreue? Du kaufst ein neues Auto, fährst stolz vom Hof, und an der ersten Ampel siehst du den Wagen, den du nicht genommen hast. Plötzlich fragst du dich: War es wirklich die richtige Entscheidung? Deinem Kunden geht es haargenau so. Nach der Unterschrift fällt die emotionale Kurve oft rasant in den Keller. Genau in diesem kritischen Moment lassen viele Vertriebe jedoch los. Der Kunde wird lieblos an den Innendienst oder einen Sachbearbeiter übergeben mit dem Gedanken: „Der macht das schon". Das ist allerdings ein fataler Bruch für eine echte Kundenbindung B2B. Manuel nennt dieses Phänomen die „Akquise-Falle". Wir investieren Unmengen an Energie, um den Kunden durch die Tür zu kriegen. Doch sobald er drin ist, behandeln wir ihn wie eine Selbstverständlichkeit. Dabei ist es statistisch gesehen viel einfacher und günstiger, an jemanden zu verkaufen, der dir bereits vertraut. Customer Lifetime Value steigern: Das Starbucks-Prinzip im B2B Lass uns über den Customer Lifetime Value (CLV) sprechen. Das ist der Gesamtwert, den ein Kunde über die gesamte Dauer der Zusammenarbeit für dich hat. Um diesen Wert zu maximieren, müssen wir von den Besten lernen. Ein geniales Beispiel ist Starbucks. Ein Neukunde darf Starbucks angeblich bis zu 1.000 Euro kosten. Das klingt für einen 6-Euro-Kaffee zunächst verrückt, oder? Aber Starbucks rechnet anders: Wenn du einmal Kunde bist und zufrieden bist, kommst du wieder. Woche für Woche. Jahr für Jahr. Folglich ist der CLV gigantisch hoch. Im B2B-Umfeld ist das sogar noch extremer. Ich habe Kunden erlebt, die dachten, sie hätten einen „guten Deal" über 50.000 Euro gemacht. Auf meine Frage, wie viel der Kunde insgesamt in dieser Kategorie einkauft, kam jedoch heraus: 5 Millionen. Der Verkäufer hatte also gerade mal 1 Prozent des Potenzials abgeschöpft. Die wichtigste Frage, die du heute stellen kannst, um deinen Customer Lifetime Value zu steigern: Welches Potenzial hat dein Kunde wirklich? Upselling und Cross-Selling: Motoren für Bestandskundenmanagement Wie holst du dieses schlummernde Potenzial ab? Die Antwort liegt im intelligenten Upselling und Cross-Selling. Aber bitte nicht plump, sondern mit Stil. Stell dir vor, du sitzt in einem guten italienischen Restaurant. Du bist satt. Der Kellner kommt und fragt lustlos: „Noch ein Dessert?" Deine Antwort ist automatisch: „Nein, danke." Szenario B: Der Kellner rollt einen Wagen direkt an deinen Tisch. Du siehst die frische Mousse au Chocolat, das Tiramisu, es duftet herrlich. Er fragt gar nicht, ob du willst. Er zeigt dir das Erlebnis. Deine Chance, „Nein" zu sagen, sinkt dramatisch. Genau das müssen wir im Vertrieb tun, um die Kundenbindung B2B zu festigen: Upselling: Biete die VIP-Variante an. Mehr vom Selben, aber besser, schneller, exklusiver. Cross-Selling: Was ergänzt das Produkt perfekt? Manuel hat als Fotograf früher nur die Hochzeit fotografiert. Dann kam die Fotobox dazu. Später das Video. Schließlich das After-Wedding-Shooting. Aus einem Auftrag wurde so ein Vielfaches an Umsatz. Die Loyalitätsformel: Touchpoints für langfristige Kundenbindung B2B Echte Loyalität passiert nicht durch Zufall. Sie braucht System. Denn dein Kunde hat ein Leben, eine Familie, Hobbys. Er denkt nicht 24/7 an deine Firma. Deshalb musst du ihn daran erinnern, dass es dich gibt – aber mit Mehrwert, nicht mit Spam. 1. Der strategische Newsletter im Bestandskundenmanagement Vergiss den wöchentlichen „Wir sind so toll"-Newsletter. Manuels Steuerberater schickt stattdessen alle drei Monate ein Update: Was hat sich rechtlich geändert? Wo gibt es Handlungsbedarf (z.B. Förderungen)? Der Kunde muss nur antworten: „Ja, brauche ich." Das ist Service, kein Spam, und stärkt die Bindung enorm. 2. Der Podcast als Instrument, um den Customer Lifetime Value zu steigern Ein eigener Podcast ist ein mächtiges Tool für Bestandskundenmanagement. Lade deine Kunden ein! Lass sie über ihre Erfolge sprechen. Das hat mehrere Vorteile: Wertschätzung für den Kunden (er bekommt eine Bühne). Das perfekte Testimonial für Neukunden. Ein exzellenter Grund, wieder Kontakt aufzunehmen. 3. Echte Überraschungen (Der Ritz-Carlton-Moment) Die Geschichte vom vergessenem Kuscheltier im Ritz Carlton ist legendär. Das Hotel schickte das Stofftier nicht einfach zurück, sondern machte Fotos davon am Pool und an der Bar („Ich mache noch länger Urlaub") und sendete diese mit. Der Aufwand? 10 Minuten. Der Effekt? Lebenslange Treue der Eltern. Was ist dein „Kuscheltier-Moment" für deine Kundenbindung B2B? Vielleicht eine handgeschriebene Karte zum Frühlingsanfang statt der 08/15-Weihnachtskarte, die eh im Müll landet? Fazit: Dreh den Trichter um (Bow Tie Funnel) Wir reden im Vertrieb oft vom Sales Funnel. Oben viel rein, unten kommt der Abschluss raus. Aber eigentlich geht es danach erst richtig los. Denk an eine Fliege (Bow Tie). Nach dem Knoten (dem Kauf) öffnet sich der Trichter wieder: Upselling, Cross-Selling, Empfehlungen. Wenn du deinen Vertrieb darauf ausrichtest, wird die Neukundenjagd plötzlich zweitrangig. Du wächst entspannter, profitabler und mit mehr Freude. Fang an, deine Bestandskunden nicht nur zu verwalten, sondern zu begeistern. Möchtest du wissen, wie viel Potenzial wirklich in deinem Vertrieb schlummert und wie du deine Kundenbindung B2B professionalisierst? Lass uns sprechen. Geschätzte Lesedauer: 6 Minuten Wie sind deine Erfahrungen? Fokussierst du dich auf Neukunden oder pflegst du deinen Bestand? Schreib mir gerne auf LinkedIn oder Instagram!

On this episode of the Coffee Sprudgecast we go on decidedly delicious deep dives. It's *all* about proof of taste—and we're here to prove that taste is what matters above nearly all else. Listen in our as intrepid founders glide over the modernity of romance in 2026, subject listeners to an Orwellian abuse of the word "purist", and enjoy Caffe Umbria Bizzarri Blend (how Bizzarri, how Bizzarri) as an espresso. Like the mighty I Ching, like the collected works of Shakespeare, this episode contains multitudes, so please expect all that and truly, so much more. Hosts Jordan Michelman and Zachary Carlsen, no stranger to drink building as evidenced by their 2023 text But First, Coffee, create a signature drink worthy of a barista competition inspired by Stumptown Coffee's new seasonal Valentines Day offering. It's all part of a new feature Mocha Moments produced in partnership with Ghirardelli. You'll hear us whip it up and go all out on mochas mochas mochas throughout this feature series, so buckle up, chocoholics: you're in for a treat. It takes a Gear Garden to make a mocha, and this episode's mocha was made with espresso pulled from a Flair Espresso 58 Plus, milk steamed by a La Marzocco Linea Mini, ingredient components weighed using a handy Acaia Lunar scale, and coffee ground using the Baratza Encore ESP Pro. As promised, we offer to you, the listener, who is us, our very first Mocha Moments recipe so you too can dazzle your sweetheart (or sweethearts!) at home: Cardamom Rose Dusted Chocolate Covered Strawberry Rhubarb Mocha 1 tbsp Ghirardelli Chocolate & Cocoa Sweet Ground Powder 1 tsp Cardamom Rose Spice Dust from DONA 1 1/2 tsp Oregon Growers Strawberry Rhubarb Jam 2 shots of espresso Caffe Umbria Bizzarri Blend 4-6oz steamed Pacific Barista Series Pistachio Milk Put the dry ingredients, jam, and espresso at the bottom of your mug. Using the espresso, gently mix all the ingredients together. Pour a bit of steamed (or cold) milk in and stir again to ensure everything is pleasantly blended. Add the rest of the milk to taste and sprinkle with a little more Cardamom Rose Spice Dust. We mention our mocha mugs are from Miir, a special edition tumbler, and here they are: ALSO ON THIS EPISODE, Zachary whips up a Lotus Biscoff yogurt "tiramisu" in the style of the popular TikTok trend. Unlike the popular TikTok trend which merely uses any old flavor (or unflavored) yogurt, we kick it up a notch by actually involving coffee in this "tiramisu" using Tillamook Stumptown Cold Brew yogurt. Much munching and tasting ensues and yes, it's actually quite good.  Special thank you to all of our fabulous podcast listeners, the sponsors that make this all possible, and everyone else out there in Sprudgelandia. This episode of the Coffee Sprudgecast is sponsored by Baratza, noissue, Ceado, Pacific Barista Series, La Marzocco, and DONA.

The history of tiramisu, that beloved Italian dessert known for its layers of coffee-soaked ladyfingers, creamy mascarpone, and dusting of cocoa, is a tale woven from legend, culinary innovation, and a dash of controversy, much like the dessert itself which translates to "pick me up" or "cheer me up" in Italian, a nod to its invigorating blend of caffeine and sugar. While some romanticized accounts trace its roots back to the 17th or 18th century, suggesting inspirations from earlier treats like Zuppa Inglese—a layered English trifle adapted in Italy with custard, sponge, and liqueur—or even the rustic Sbatudin, a simple whipped egg yolk and sugar cream from mid-19th-century peasant kitchens in Treviso, the modern form of tiramisu as we recognize it today emerged far more recently, in the post-World War II era of northern Italy's Veneto and Friuli-Venezia Giulia regions. These ancestral desserts provided the foundational elements: the custard-like richness, the soaking of biscuits, and the energizing additions, but tiramisu's true genesis lies in the vibrant culinary scene of the 1960s and 1970s, when Italy was rebuilding and innovating in its kitchens. One of the most widely accepted origin stories points to the restaurant Le Beccherie in Treviso, where, on Christmas Eve 1969, pastry chef Roberto Linguanotto, collaborating with Alba di Pillo, the wife of owner Ado Campeol, accidentally created the dessert while experimenting with a vanilla ice cream recipe; Linguanotto reportedly dropped mascarpone into a bowl of beaten eggs and sugar, liked the result, and then incorporated coffee-dipped savoiardi biscuits and cocoa powder to form the layered delight that would soon grace their menu by 1972. This version emphasizes simplicity and fresh ingredients, eschewing heavy liqueurs in the original recipe, though later adaptations often include Marsala wine or coffee liqueur like Kahlua for added depth. However, competing claims muddy the waters: some assert it was born in the 1950s in Treviso's brothels, where clever madams served it as an aphrodisiac to energize clients, leveraging the stimulating properties of coffee and chocolate, while tales of a young mother sharing her post-childbirth restorative recipe with Le Beccherie's chefs circulate. Others push the timeline further back, crediting Mario Cosolo in Friuli-Venezia Giulia with a 1938 invention called Coppa Vetturino, a precursor featuring mascarpone and chocolate, or even an early 1900s dessert from Sacile that resembled a layered treat with similar components. There's also a Sienese legend from the 17th century, linking it to a visit by Grand Duke Cosimo the third de' Medici, though this seems more apocryphal, as no written records of tiramisu appear until the 1960s, with its first print mention in a 1981 Veneto cookbook and official recognition in dictionaries by 1983. Despite these debates, Treviso proudly claims tiramisu as its own, with the Accademia del Tiramisù founded to preserve its heritage, and in 2013, the Veneto region officially designated it as a traditional product, while Friuli stakes its claim through local festivals and historical assertions. The dessert's evolution accelerated in the 1970s as it spread beyond local eateries; by the 1980s, tiramisu had conquered international palates, particularly in the United States, where Italian immigrants and restaurateurs like Walter Potenza of homonymous Walters, and Lidia Bastianich introduced it at their restaurants in Providence and New York in 1981, sparking a craze that saw it featured in newspapers as an "obsession" by 1989, with variations popping up in San Francisco and beyond. This surge in popularity coincided with the global rise of Italian cuisine, fueled by media, cookbooks, and the dessert's approachable no-bake preparation, making it a staple in home kitchens worldwide. Read the Full ContentMore PodcastsSimVal Media Group, USA

„Essen ist eh mein Lieblingsthema“. Was kann es Schöneres geben als einen Gast, der diesen Satz bereits in der 1 Minute des Gesprächs rauslässt. Nilam Farooq, wurde 1989 in West-Berlin geboren als Tochter einer polnischen Mutter und eines pakistanischen Vaters, heißt: Weihnachten und Zuckerfest. Weder Latinum noch Graecum werden dem schlauen Girl genutzt haben, als sie jung ihren eigenen Youtube-Kanal aufbaute, bevor die Schauspielerei sehr schnell sehr viel wichtiger wurde. Contra, Kroymann, jerks oder jetzt Take the Money and Run, eine 6teilige Serie, in der sie die Hauptrolle spielt - Nilam hat das Glück und die Fähigkeiten, sehr unterschiedliche Rollen spielen zu können. In Toast Hawaii sprechen wir über das aufgeblasene Bhatura und Herrmann, den schüchternen Sauerteig, über saure Gurkensuppe und Tiramisu, Brie, Birnen, Eistee und den schönen, ein bißchen in der Zeit verloren gegangenen Habitus, Menschen, die einem helfen könnten, mit Pralinenschachteln zu bestechen. *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

Linktree: ⁠https://linktr.ee/Analytic⁠Join The Normandy For Additional Bonus Audio And Visual Content For All Things Nme+! Join Here: ⁠https://ow.ly/msoH50WCu0K⁠In the Notorious Mass Effect segment, Analytic Dreamz breaks down Don Toliver's explosive 2026 launch with his fifth studio album OCTANE, released January 30, 2026, via Cactus Jack, Atlantic Records, and Donnway & Co.The Houston rapper—born Caleb Zackery Toliver, June 12, 1994—builds on his psychedelic trap-R&B signature, influenced by Bobby Womack and Pharrell. After breakout mixtape Donny Womack (2018), Astroworld feature on "Can't Say," viral "No Idea" (#43 Hot 100 peak), and hits like "Lemonade," OCTANE follows Hardstone Psycho (2024) with 18 tracks including "E85," "Body" (sampling Justin Timberlake's "Rock Your Body" with Travis Scott co-production), "Rendezvous" (ft. Yeat), "Secondhand" (ft. Rema), "Tiramisu," and "ATM." Early buzz highlights the nostalgic Timberlake flip, visualizers, and high-energy, experimental production inspired by LA drives and creative immersion.With no chart data yet on release day, Toliver's streaming momentum positions OCTANE for strong Billboard Hot 100 and R&B impact, echoing prior successes.Adding to the momentum, Don Toliver headlines Summerfest 2026's American Family Insurance Amphitheater on June 19 in Milwaukee—his first time headlining the world's largest music festival—with special guests SahBabii, Che, SoFayGo, sosocamo, Chase B, and Lelo. Tickets went on sale January 30 at 10:00 a.m. via summerfest.com and Ticketmaster, including general admission. The lineup features other amphitheater headliners like Garth Brooks (June 16-17), Megan Moroney (June 18), Ed Sheeran (June 25), Post Malone (June 27), Muse (July 2), and Jelly Roll (July 4), confirming Toliver's rising festival draw.Analytic Dreamz analyzes how OCTANE evolves his sound, leverages samples for viral potential, and cements his top-tier status amid strong social media reception and touring announcements.Support this podcast at — https://redcircle.com/analytic-dreamz-notorious-mass-effect/donationsPrivacy & Opt-Out: https://redcircle.com/privacy

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Venison & Tiramisu's, Leftovers, Michael O'Hare's new restaurant, news of Daise by Tony Parkin, Awful Netflix movies, Paul boxing Niall Keating and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

Le tiramisu, le dessert italien le plus célèbre au monde, est l'objet de l'autre côté des Alpes d'une guerre épique : 5 régions différentes revendiquent sa paternité. Ce gâteau à base de biscuit, de mascarpone, de poudre de cacao et de café dont on connaît les vertus énergisantes. Car "tira mi su", en 3 mots, veut dire "remonte-moi" en italien. Et à tous les niveaux si on en croit la légende... Dans "Ah Ouais ?", Florian Gazan répond en une minute chrono à toutes les questions essentielles, existentielles, parfois complètement absurdes, qui vous traversent la tête. Un podcast RTL Originals. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

We're heartbroken but wanted to honor Rob Reiner on this episode. He did so many of our favorite movies so we share some memories and movie lines. Speaking of movies... we also share some of our top 100 movies that we'll watch again and again. Plus, Jamie lays down les règles du fromage and we discuss how people are drinking less alcohol than they used to. Enjoy the show!

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Lunch at Ibai, Tom Barnes' Tiramisu, sauce making, drinking NOT for special occasions, Tik Tok meet up and chewing the industry fat Learn more about your ad choices. Visit megaphone.fm/adchoices

Find out what Tiramisu means in Italian!See omnystudio.com/listener for privacy information.

Linktree: ⁠https://linktr.ee/Analytic⁠Join The Normandy For Additional Bonus Audio And Visual Content For All Things Nme+! Join Here: ⁠https://ow.ly/msoH50WCu0K⁠Analytic Dreamz breaks down Don Toliver's confirmed fifth studio album “Octane,” announced October 25–27, 2025, and now entering rollout. This marks Toliver's third consecutive annual full-length release since 2023, extending a streak of high-output trap-soul and melodic rap projects. Following September 2025's “Tiramisu”—a critically noted blend of sweet harmonies and dark club textures—“Octane” arrives weeks later, signaling a rare two-project 2025 cycle. The title reflects speed, energy, and artistic momentum, aligning with Toliver's signature fusion of trap, R&B, and psychedelic production. Strong online engagement from “Tiramisu” fuels anticipation for this high-throttle chapter in Don Toliver's career. Support this podcast at — https://redcircle.com/analytic-dreamz-notorious-mass-effect/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Ecoutez Le Cave' réveil avec Alex Vizorek du 29 octobre 2025.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

It's Episode 150! The Jareds Stern talk recap the big surprise 50th birthday party, performing with goats, then welcome Director Jared Stern back to the show to talk about why AI is awful. (Recorded 10/3/25)BUY THE BOOK!⁠ - ⁠⁠⁠⁠⁠https://shorturl.at/9Ob5J⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Listen to past episodes!⁠ - ⁠⁠⁠⁠https://jaredstern.com/between-two-sternsSee Jared Stern live!⁠⁠ - ⁠⁠⁠⁠⁠https://jaredstern.com/laugh-at-me/⁠

Linktree: ⁠https://linktr.ee/Analytic⁠Join The Normandy For Additional Bonus Audio And Visual Content For All Things Nme+! Join Here: ⁠https://ow.ly/msoH50WCu0K⁠Dive into Notorious Mass Effect with Analytic Dreamz for a detailed segment on Don Toliver's “Tiramisu,” released Sept. 5, 2025, via Cactus Jack & Atlantic Records. Analytic Dreamz unpacks the track's journey from a 2024 HARDSTONE PSYCHO throwaway to a June 2025 leak and its official drop. Explore its trippy hip-hop/R&B vibe, fan-favorite lyrics, and strategic Instagram teasers. With insights on fan reactions, Reddit buzz, and Toliver's 2025 momentum, including Psycho Tour and Flog Gnaw, Analytic Dreamz delivers key stats and context for this career-defining single.Support this podcast at — https://redcircle.com/analytic-dreamz-notorious-mass-effect/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy