Podcasts about Top Chef

Top Chef star and renowned cooking show judge Carla Hall takes us back to the Sunday Suppers she grew up going to at her grandmother's house outside of Nashville, Tennessee. Carla details the unconventional road she took to becoming a chef, including being a theater kid and modeling in Paris. She also opens up about learning of her grandmother's dementia through the way she made her mac & cheese. Plus, we learn how to make her family's extra special pound cake.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, our guest is Padma Lakshmi. As host of shows like Taste the Nation and Top Chef, Lakshmi champions cooks and eaters from across cultures. She's the author of several cookbooks –  including her newest, Padma's All American: Tales, Travels, and Recipes from Taste the Nation and Beyond – and the memoir Love Loss and What We Ate. Lakshmi's passion for social justice causes, as well as her deep appreciation for food, are both reflected in her active social media presence. On November 17, 2025, Lakshmi came to the Sydney Goldstein Theater in San Francisco to talk – and laugh – with comedian and broadcaster W. Kamau Bell.

Fabriquer de la viande végétale... à la main ? C'est le pari fou que relève Valérie depuis plusieurs années avec sa marque de viande végétale : Veggie Deli.Dans cet épisode, je retrouve Valérie dans son jardin, assis sur l'herbe avec une vue incroyable sur les montagnes près de Grenoble.On parle de son changement de vie, de la création de Veggie Deli et de tout ce que représente le fait de produire de la viande végétale de façon artisanale en France aujourd'hui.Elle fabrique ses alternatives végétales à partir d'ingrédients simples et gère chaque étape elle-même : recettes, emballage, livraisons…Au programme de l'épisode :- Pourquoi elle a quitté la finance après un burn-out- Le documentaire qui a déclenché sa transition alimentaire- Comment elle a appris la cuisine végétale- Pourquoi elle a lancé Veggie Deli et choisi de travailler le seitan- Ce que signifie produire de la viande végétale de façon artisanale- Les contraintes de l'artisanat au quotidien : matériel, logistique, transport frais, stocks...- L'impact de Top Chef sur sa visibilité… et le cyberharcèlement qui a suivi- Sa vision du futurCet épisode authentique et sans filtre avec Valérie rappelle qu'il est important de soutenir les artisan·e·s passioné·e·s qui font bouger les lignes ✨- - -Merci à Valérie pour cet échange. Retrouve-la sur Instagram.Découvre (et commande) tous ses produits sur Official Vegan Shop.Le document qui a aidé Valérie : La santé dans l'assietteÉpisode complémentaire : Similis carnés, c'est quoi le PROBLÈME ? Avec Florimond Peureux (épisode Comme un poisson dans l'eau)- - -

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 !

El boom de la gastronomía latinoamericana es innegable. Chefs latinoamericanos están tocando el cielo con una multiplicación de estrellas Michelin y los rankings mundiales premian la creatividad de la región. En la edición 2025 de los 50s best, los 50 mejores, diez restaurantes latinoamericanos se destacan.  La gastronomía peruana y mexicana siguen dominando, pero otra cocina también compite en las grandes ligas: la ecuatoriana. Ecuador exporta menús de primera hasta París, capital del buen comer por excelencia. Y precisamente de buen comer vamos a hablar con el chef ecuatoriano Raúl Meza que abrió hace poco "Le Vertueux", el Virtuoso en español. El amor por la cocina de Raúl Meza no empieza en los fogones, nace más bien con la televisión: "Todo comenzó a los 12 o 13 años cuando recién llegamos a París, a Francia con los primeros concursos televisivos de cocina como Masterchef o Topchef". Si en casa la comida era simple y el menú poco o nada ecuatoriano, al chef Meza le gusta recordar la "ratatouille" de su madre. Este plato muy simple preparado con berenjenas, calabazas y tomate que requiere ingredientes muy frescos y algo de arte. "Es un pilar de la gastronomía francesa", dice. La llegada a Francia tan jovencito fue un choque al paladar que lo llevó a interesarse por la cocina de su nuevo país, estudiar gastronomía y aprende con los mejores. Se formó con Michel Rostang - dos estrellas Michelin- trabajó también con Alain Senderens- tres estrellas Michelin. Desde abajo como aprendiz y luego hacia arriba, ocupa todos los puestos que se deben y pueden ocupar en una brigada durante el aprendizaje. De esos años codeádose con chefs reconocidos le queda el gusto por la "precisión", amistades duraderas y la curiosidad por la mezcla de influencias sin olvidar "ser constante y amar lo que haces, porque si no lo amas realmente con el trabajo es muy duro". Un viaje hacia las raíces En ese entonces, los ingredientes ecuatorianos no forman parte de su repertorio. Pero en las cocinas donde trabaja le piden cada vez más que proponga platos sudamericanos, "pero me eran poco conocidos". Un viaje por su natal Ecuador en 2015 y luego un periplo por los países vecinos de tres años le abrirán un mundo de sabores: "Tuve la suerte de estar en la Amazonía, en Galápagos también viajé por toda la Cordillera de los Andes, conociendo la papa, el maíz, las variedades inmensas que hay de papa, las variedades inmensas de maíz. El verde. El plátano. Todo lo que es el pescado, la manera de cocinarlo muy diferente acá, los gustos. Esos sabores que poco a poco fui aprendiendo a lo largo de mis viajes".  Al regresar a París se incorpora en otro restaurante de prestigio, pero la semillita de abrir un restaurante propio ya estaba plantada. En el famoso Georges V observa cómo el chef- casado con una mexicana- incorpora las influencias de esa cocina. De todo ese caminar surge la idea de proponer una experiencia gastronómica en París inspirada de la comida ecuatoriana.  Un boom de cocina latinoamericana en París Le Vertueux abre en marzo del 2025 con foie gras escalfado en cacao de Perú acompañado de su condimento de maracuya o fruta de la pasión, camarón carabinero encocado y gnocchis de banano verde: "Tenemos productos sudamericanos, cacao, café, productos que van a venirse a mezclar con los productos típicos franceses de aquí. La gente que ha probado le ha gustado esa mezcla entre el amargo del café, lo ácido del maracuyá". La apertura de este restaurante se inscribe en un boom de restaurantes gastronómicos y no gastronómicos latinoamericanos en París: "Poco a poco la cocina sudamericana se está haciendo conocer mucho más. Cambia un poquito también de la influencia asiática que había antes aquí en París y ayuda a descubrir sabores, productos, frutos interesantes con gustos mucho más fuertes, mucho más ácidos que a los ecuatorianos y a los franceses les está gustando mucho más." La pregunta que se plantea es si la fusión es una obligación para acercar al público francés a esta gastronomía: "Nosotros hicimos muchos test antes de lanzar los menús, no es necesario utilizar el foie gras. Podemos utilizar la comida un poquito más natural, como hacemos en América Latina. Pero sí, lo que sí hay es que adaptar los gustos, porque muchas veces lo que tuvimos es que los gustos eran demasiado fuertes o no bien acogidos. Entonces poco a poco vamos regulando los sabores, lo ácido más que todo para llegar al paladar francés, que sí está ávido de encontrar,nuevos gustos, pero al mismo tiempo quieren también tener la armonía que conocen en los platos".    #EscalaenParís también está en redes sociales Un programa coordinado por Melissa Barra y Julia Courtois, realizado por Hadrien Toureaud y Guillaume Buffé

El boom de la gastronomía latinoamericana es innegable. Chefs latinoamericanos están tocando el cielo con una multiplicación de estrellas Michelin y los rankings mundiales premian la creatividad de la región. En la edición 2025 de los 50s best, los 50 mejores, diez restaurantes latinoamericanos se destacan.  La gastronomía peruana y mexicana siguen dominando, pero otra cocina también compite en las grandes ligas: la ecuatoriana. Ecuador exporta menús de primera hasta París, capital del buen comer por excelencia. Y precisamente de buen comer vamos a hablar con el chef ecuatoriano Raúl Meza que abrió hace poco "Le Vertueux", el Virtuoso en español. El amor por la cocina de Raúl Meza no empieza en los fogones, nace más bien con la televisión: "Todo comenzó a los 12 o 13 años cuando recién llegamos a París, a Francia con los primeros concursos televisivos de cocina como Masterchef o Topchef". Si en casa la comida era simple y el menú poco o nada ecuatoriano, al chef Meza le gusta recordar la "ratatouille" de su madre. Este plato muy simple preparado con berenjenas, calabazas y tomate que requiere ingredientes muy frescos y algo de arte. "Es un pilar de la gastronomía francesa", dice. La llegada a Francia tan jovencito fue un choque al paladar que lo llevó a interesarse por la cocina de su nuevo país, estudiar gastronomía y aprende con los mejores. Se formó con Michel Rostang - dos estrellas Michelin- trabajó también con Alain Senderens- tres estrellas Michelin. Desde abajo como aprendiz y luego hacia arriba, ocupa todos los puestos que se deben y pueden ocupar en una brigada durante el aprendizaje. De esos años codeádose con chefs reconocidos le queda el gusto por la "precisión", amistades duraderas y la curiosidad por la mezcla de influencias sin olvidar "ser constante y amar lo que haces, porque si no lo amas realmente con el trabajo es muy duro". Un viaje hacia las raíces En ese entonces, los ingredientes ecuatorianos no forman parte de su repertorio. Pero en las cocinas donde trabaja le piden cada vez más que proponga platos sudamericanos, "pero me eran poco conocidos". Un viaje por su natal Ecuador en 2015 y luego un periplo por los países vecinos de tres años le abrirán un mundo de sabores: "Tuve la suerte de estar en la Amazonía, en Galápagos también viajé por toda la Cordillera de los Andes, conociendo la papa, el maíz, las variedades inmensas que hay de papa, las variedades inmensas de maíz. El verde. El plátano. Todo lo que es el pescado, la manera de cocinarlo muy diferente acá, los gustos. Esos sabores que poco a poco fui aprendiendo a lo largo de mis viajes".  Al regresar a París se incorpora en otro restaurante de prestigio, pero la semillita de abrir un restaurante propio ya estaba plantada. En el famoso Georges V observa cómo el chef- casado con una mexicana- incorpora las influencias de esa cocina. De todo ese caminar surge la idea de proponer una experiencia gastronómica en París inspirada de la comida ecuatoriana.  Un boom de cocina latinoamericana en París Le Vertueux abre en marzo del 2025 con foie gras escalfado en cacao de Perú acompañado de su condimento de maracuya o fruta de la pasión, camarón carabinero encocado y gnocchis de banano verde: "Tenemos productos sudamericanos, cacao, café, productos que van a venirse a mezclar con los productos típicos franceses de aquí. La gente que ha probado le ha gustado esa mezcla entre el amargo del café, lo ácido del maracuyá". La apertura de este restaurante se inscribe en un boom de restaurantes gastronómicos y no gastronómicos latinoamericanos en París: "Poco a poco la cocina sudamericana se está haciendo conocer mucho más. Cambia un poquito también de la influencia asiática que había antes aquí en París y ayuda a descubrir sabores, productos, frutos interesantes con gustos mucho más fuertes, mucho más ácidos que a los ecuatorianos y a los franceses les está gustando mucho más." La pregunta que se plantea es si la fusión es una obligación para acercar al público francés a esta gastronomía: "Nosotros hicimos muchos test antes de lanzar los menús, no es necesario utilizar el foie gras. Podemos utilizar la comida un poquito más natural, como hacemos en América Latina. Pero sí, lo que sí hay es que adaptar los gustos, porque muchas veces lo que tuvimos es que los gustos eran demasiado fuertes o no bien acogidos. Entonces poco a poco vamos regulando los sabores, lo ácido más que todo para llegar al paladar francés, que sí está ávido de encontrar,nuevos gustos, pero al mismo tiempo quieren también tener la armonía que conocen en los platos".    #EscalaenParís también está en redes sociales Un programa coordinado por Melissa Barra y Julia Courtois, realizado por Hadrien Toureaud y Guillaume Buffé

Hvad sker der egentlig, når en topchef bliver fyret? Og hvorfor er netop denne type afskedigelser fortsat omgærdet af tabu, røgslør og strategisk formulerede pressemeddelelser? Louise Orbesen har inviteret Jesper Magnusson, adm. direktør i Makio, i studiet. Han har gennem mere end to årtier arbejdet med outplacementforløb for både topledere og medarbejdere – og han møder ofte direktører i deres mest sårbare øjeblikke. I samtalen giver han et sjældent indblik i de første dage efter en fyring, i identitetstabet, i familiesituationen og i den lange vej tilbage til et nyt job. Gæst i denne uge: Jesper Magnusson, adm. direktør i Makio. Vært: Louise Orbesen, ledelsesekspert. Podcastredaktør: Kasper Søegaard.See omnystudio.com/listener for privacy information.

This week, we sit down with Bailey Sullivan, executive chef of Monteverde Restaurant & Pastificio and a Top Chef: Destination Canada finalist, who seemed almost pre-programmed for a life in restaurants: raised at Goldyburgers, her family's Forest Park burger joint, and glued to Food Network and Top Chef as a teen. She walks us through a career that runs from early gigs at Noodles & Company and Black Dog Gelato to a formative internship at two-Michelin-starred Acadia, ramen battles at Yusho Logan Square, a trial by fire at Parachute, and an eight-plus-year climb through every rung of Monteverde's kitchen ladder before taking the top job. Along the way, we talk: what Top Chef doesn't show you, no-heroes kitchen culture, fugazi tiramisu, and so much more. 

In Gullah culture, the food is deeply rooted in rice and seafood dishes that grew out of the diaspora and its West African influences. Gullah Chef BJ Dennis has built a reputation for not just amazing flavors, but for spreading knowledge about the ingredient's origins. His Gullah cooking may be what he's known for on a national stage but to him, its important to continue to use the techniques of the ancestors when he's blending his ingredients and every plate comes with a serving of the richly significant history of the food. Chef BJ has been featured in local, national and international cooking events including the BB&T Wine+Food Festival, Netflix 'High on the Hog', P.B.S 'Moveable Feast' and Bravo's 'Top Chef' and sharing his story with me.

Pourquoi une mayonnaise prend ? Un soufflé gonfle, le blanc d'œuf devient mousse quand on le fouette, et pourquoi brille-t-il quand on rajoute du sucre ? Que permet la science en cuisine, et pourquoi dit-on que la cuisine est une science ? Quel lien entre les deux mondes ? L'un et l'autre vont de pair, se mêlent aussi d'art et de création, et souvent aussi de médecine ! Avec Bryan Debouche, cuisinier, chimiste, ancien de Top Chef (saison 15) sa chaîne YouTube et sur Instagram Debouche à oreille et Instagram Bryan Debouche. Pour aller plus loin - La cuisine, c'est aussi de la chimie, d'Arthur Le Caisne. Hachette Cuisine. - Toute la chimie qu'il faut savoir pour devenir un chef ! Avec Christophe Lavelle, Hélène Binet, Julien Garnier. Éditions Flammarion - Molécules La science dans l'assiette de Christophe Lavelle. Éditions Les Ateliers de l'Argol - Artusi, la science en cuisine et l'art de bien manger, d'Alessandra Pierini et Stéphane Solier. Éditions de l'Epure - Hervé This Inventions culinaires, gastronomie moléculaire. Éditions Odile Jacob - Autour des sols, de Claude et Lydia Bourguignon - Ferran Adrià : Un jour au el Bulli Repas de famille, aux éditions Phaïdon - Le répertoire des saveurs, de Niki Segnit, éditions Marabout - L'aile ou la cuisse, de Claude Zidi - La physiologie du goût – Brillat Savarin - Champs classique Flammarion - Rencontres Rabelais : La cuisine est-elle un art ou une science ? Table ronde dans le cadre des rencontres organisées par l'IEHCA, l'Institut Européen d'Histoire des Cultures de l'Alimentation. - « La cuisine, sans cesser d'être un art, deviendra scientifique et devra soumettre ses formules, empiriques trop souvent encore, à une méthode et à une précision qui ne laisseront rien au hasard. » Auguste Escoffier.   Programmation musicale Cabin Feva, de Enny.  

Hvordan går du fra rollen som topchef til posten som bestyrelsesleder? Og hvordan finder du vej til de største poster i bestyrelsesverdenen? Det fortæller Jørgen Jensen, en af de mest indflydelsesrige bestyrelsesledere herhjemme, om i dette afsnit af Bestyrelsestoppen. Efter en årrække som topchef – først i Nilfisk og siden i Widex – begyndte lysten til en bestyrelseskarriere for alvor at melde sig hos Jørgen Jensen. I dag er Jørgen Jensen bestyrelsesleder i Ambu, Velux, 3Shape, Micro Matic og Weibel Scientific. I dette afsnit af Bestyrelsestoppen fortæller han om sine erfaringer – og om, hvordan man skaber det bedste bestyrelsesarbejde. Gæst: Jørgen Jensen, bestyrelsesleder i Ambu, Velux, 3Shape, Micro Matic og Weibel Scientific. Vært: Søren Linding, erhvervskommentator og debatredaktør på Finans. Podcastredaktør: Kasper Søegaard. Arkivfoto: Ida MunchSee omnystudio.com/listener for privacy information.

Pourquoi une mayonnaise prend ? Un soufflé gonfle, le blanc d'œuf devient mousse quand on le fouette, et pourquoi brille-t-il quand on rajoute du sucre ? Que permet la science en cuisine, et pourquoi dit-on que la cuisine est une science ? Quel lien entre les deux mondes ? L'un et l'autre vont de pair, se mêlent aussi d'art et de création, et souvent aussi de médecine ! Avec Bryan Debouche, cuisinier, chimiste, ancien de Top Chef (saison 15) sa chaîne YouTube et sur Instagram Debouche à oreille et Instagram Bryan Debouche. Pour aller plus loin - La cuisine, c'est aussi de la chimie, d'Arthur Le Caisne. Hachette Cuisine. - Toute la chimie qu'il faut savoir pour devenir un chef ! Avec Christophe Lavelle, Hélène Binet, Julien Garnier. Éditions Flammarion - Molécules La science dans l'assiette de Christophe Lavelle. Éditions Les Ateliers de l'Argol - Artusi, la science en cuisine et l'art de bien manger, d'Alessandra Pierini et Stéphane Solier. Éditions de l'Epure - Hervé This Inventions culinaires, gastronomie moléculaire. Éditions Odile Jacob - Autour des sols, de Claude et Lydia Bourguignon - Ferran Adrià : Un jour au el Bulli Repas de famille, aux éditions Phaïdon - Le répertoire des saveurs, de Niki Segnit, éditions Marabout - L'aile ou la cuisse, de Claude Zidi - La physiologie du goût – Brillat Savarin - Champs classique Flammarion - Rencontres Rabelais : La cuisine est-elle un art ou une science ? Table ronde dans le cadre des rencontres organisées par l'IEHCA, l'Institut Européen d'Histoire des Cultures de l'Alimentation. - « La cuisine, sans cesser d'être un art, deviendra scientifique et devra soumettre ses formules, empiriques trop souvent encore, à une méthode et à une précision qui ne laisseront rien au hasard. » Auguste Escoffier.   Programmation musicale Cabin Feva, de Enny.  

This week on The LA Food Podcast, Luca and Sal dive into the most chaotic, delicious, and debate-worthy stories shaping Los Angeles dining and the national food world.We kick things off with recent eats at Wilde's and Camphor before launching into our first-ever extended Chef's Kiss or Big Miss lightning round.We break down Eater National's Best New Restaurants 2025, including L.A.'s powerhouse showing with Ki, Komal, and Betsy — and what it means for the “LA restaurant scene is dying” narrative. We also get into Eater LA's Best Sandwiches list, debating Bay Cities' shocking omission.Next, we dig into LA Taco's reporting on Taqueria Frontera's ICE-delayed opening, the national wave of barista union wins, and Helen Rosner's hot take that “recipes are brain rot.” Plus, Emily Sundberg says the best bars have terrible Instagrams — is she right?We also look at America's top foodcation destinations, and the revelation that Josh Hutcherson is just a Silver Lake guy who loves Dayglow, Salt & Straw, and Night + Market Song like the rest of us. And in a wild twist, Eric Greenspan is leaving the Tesla Diner to open… a Jewish deli. Is ditching robot service for pastrami a chef's kiss or a big miss?Finally, the mailbag returns with two bangers: • What inconvenient LA food is worth it? • What's the best season of Top Chef?If you love LA restaurants, food news, chef drama, labor stories, sandwiches, tacos, and wildly specific opinions, this episode is loaded.Powered by Acquired Taste Media.–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods–Vote for Mis Tacones PDX

En avril 2025, quatre ex-compagnes du célèbre chef cuisinier Jean Imbert décrivent dans le magazine Elle des violences physiques et psychologiques qu'elles disent avoir subies. Toutes décrivent le gagnant de Top Chef comme jaloux et colérique. Elles rapportent avoir subi des dénigrements perpétuels et un contrôle incessant, allant même jusqu'aux coups. Au début, la relation "ressemble à une histoire d'amour formidable, mais très vite, cela devient de l'emprise". Quelles ont été les étapes du processus d'emprise ? Que réclament les ex-compagnes de Jean Imbert aujourd'hui alors que le chef cuisinier demeure impuni ? La voix du crime de cet épisode, c'est Lila Salet, ancienne comédienne aujourd'hui entrepreneure dans l'immobilier. Il y a plus de dix ans, en 2012, elle a entretenu une relation d'un an avec le Jean Imbert. Alors qu'elle n'avait que 20 ans, elle rapporte au micro de Plana Radenovic avoir vécu de nombreuses violences physiques et psychologiques commises par Jean Imbert, aujourd'hui présumé innocent. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

En avril 2025, quatre ex-compagnes du célèbre chef cuisinier Jean Imbert décrivent dans le magazine Elle des violences physiques et psychologiques qu'elles disent avoir subies. Toutes décrivent le gagnant de Top Chef comme jaloux et colérique. Elles rapportent avoir subi des dénigrements perpétuels et un contrôle incessant, allant même jusqu'aux coups. Au début, la relation "ressemble à une histoire d'amour formidable, mais très vite, cela devient de l'emprise". Quelles ont été les étapes du processus d'emprise ? Que réclament les ex-compagnes de Jean Imbert aujourd'hui alors que le chef cuisinier demeure impuni ? La voix du crime de cet épisode, c'est Lila Salet, ancienne comédienne aujourd'hui entrepreneure dans l'immobilier. Il y a plus de dix ans, en 2012, elle a entretenu une relation d'un an avec le Jean Imbert. Alors qu'elle n'avait que 20 ans, elle rapporte au micro de Plana Radenovic avoir vécu de nombreuses violences physiques et psychologiques commises par Jean Imbert, aujourd'hui présumé innocent. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Tom Colicchio is a longtime chef who has operated some of America's iconic restaurants, including Craft, Gramercy Tavern, and dozens more. He's also the head judge on the show Top Chef. We welcomed Tom back to the studio to talk about the current restaurant landscape as well as the release of Think Like a Chef, the 25th anniversary edition of his debut cookbook. The book is a classic and so worth reading today. Tom talks about his technique and the mistakes home cooks often make that are easily fixable. And before that, we have a great conversation with Johanna Hellrigl. She is the chef-owner of Ama in Washington, DC. Ama is a special restaurant with exceptional Northern Italian cooking and a mission to further sustainability practices in a living, breathing restaurant. Johanna completes the Resy Questionnaire as part of a memorable conversation. The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello ya little cool ranch Doritos! On episode 169 of HINKY, it's almost Sara's birthday and she's gonna eat at some pretty tasty places to celebrate! Carrie went to a fancy Top Chef dinner at a swanky hotel, and we find out the winner of Torani's 2026 flavor of the year. We try some seasonal snacks for Everybody Tries, and Carrie tells us the history of America's favorite Halloween candy for the HINKY History Lesson. What else do we get into? Follow us wherever you get podcasts to find out!  Hungry in Kentucky: New episodes every other Wednesday   Twitter and IG @hungryinky   Bluegrass Bourbon and Eats:   Facebook and IG @bluegrassbourbonandeats   Twitter @bbandeats   Girls Beer Sports: New episodes every Tuesday   Facebook and IG @girlsbeersports   Twitter @grlsbeersports   Bluegrass Bourbon and Eats is also a blog! Read our posts at bbandeats.com

In our November episode, Chef Adrienne Cheatham joined us to share healthy ways to tweak our holiday menus without sacrificing flavor. In this month's Key Note, Chef Cheatham opens her cookbook, Sunday Best, to offer a delicious, nutritious, affordable, make-ahead alternative to traditional main dishes – Mississippi Pot Roast. Enjoy! The Takeaway We want to hear from you! Please complete our survey: org/member-feedback. Drop us a line at our social media channels: Facebook// Instagram // YouTube. Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: www.1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; www.1199SEIUBenefits.org/healthyliving. Get inspired by fellow members through our Members' Voices series: www.1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: www.1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: www.1199SEIUBenefits.org/wellnessevents. For Chef Cheatham's Mississippi Pot Roast recipe, visit www.1199SEIUBenefits.org/Mississippi-Pot-Roast To order Chef Cheatham's cookbook, Sunday Best, visit Penguin Random House Books.   Guest Bio Adrienne Cheatham is a New York-based chef, author, consultant and television personality known for her bold perspective on food and culture. A veteran of some of the country's most acclaimed kitchens, Adrienne served as Executive Sous Chef at Le Bernardin and Executive Chef at Red Rooster Harlem and Corporate Chef of the Marcus Samuelsson Group. She rose to national prominence as the runner-up on Top Chef, Season 15, and has since returned to the show as a guest judge. In 2023, Adrienne published her debut cookbook, Sunday Best, inspired by her critically acclaimed pop-up dinner series of the same name. The book was nominated for a James Beard Award. Adrienne is a regular judge on the Food Network and contributor to Epicurious, where her videos have earned over 6 million views. She's been featured in The New York Times, Wall Street Journal, Bon Appétit, Food & Wine, USA Today and more—both as a subject and a writer. In 2025, she and her former Top Chef rival, Joe Flamm, launched The Chef's Cut podcast. Through every platform, she shares stories that connect food, identity, and the communities that shape them.

#MeToo blotlagde en usund kultur, som få ledere har taget grundigere greb om end Anne Stig Christensen. Arbejdet med at skabe en sund kultur stopper aldrig, men som øverste direktør for nogle af Danmarks vigtigste medier er hendes fokus nu på noget lige så vigtigt. Vært: Anders Hvass Klipper og producer: Kathrine Wismann Musik: Christian Schødts-Sørensen Programmet er produceret af R*******k Productions for Lederstof.dk, som udgives af Lederne. Læs mere på www.lederstof.dk

Vigtige spørgsmål melder sig inden kommunalvalget. FLSmidth-topchef har fået nyt job efter tre år. Novo Nordisk sætter allerede nu priserne ned på vægttabsmidler i USA. Ny runde kører i sag hvor 875 investorer blev snydt. Regeringen er klar med nyt klimamål. Flere aktiefald i USA.Vært: Lasse Ladefoged (lasse.ladefoged@borsen.dk)

On today's autumnal apple-themed episode, Dave has his old pal Chris on to play a new game and see how they measure up to their competition. Then, Dave makes three different apple dishes while talking about how apples are a secret savory weapon, and answers an Ask Dave on seasoning. Learn more about Cafe Boulud: https://cafeboulud.com/nyc/ Watch Ugly Delicious: https://www.netflix.com/title/80170368 Learn more about Zingerman's Deli: https://www.zingermansdeli.com/ Learn more about Single Thread Farms: https://singlethreadfarms.com/ Learn more about Asador Etxebarri: https://www.asadoretxebarri.com/en/home Watch our episode with Alex Stupak: https://www.youtube.com/watch?v=yCdFb23xOTw Get your copy of the Top Chef cookbook by Tom Colicchio: https://amzn.to/4p6AhoH Get your copy of 'Think Like a Chef' by Tom Colicchio: https://amzn.to/4oCyaJl Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Chris Ying Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to Indulgence Gospel After Dark!We are Virginia Sole-Smith and Corinne Fay, and it's time for your November Extra Butter episode.Today we're talking about our problematic faves! These are shows, musicians, influencers and other pockets of culture that we want to enjoy without thinking much about them, even if there's discourse. We'll get into: Our favorite Bad Skinny Girl TV shows. The straight man who has Corinne's heart. Is Virginia a pick-me girl now? And so many more!!! To hear the whole thing, read the full transcript, and join us in the comments, you do need to be an Extra Butter subscriber. If you haven't joined us yet — we've extended your Burnt Toast gift access deadline! Check your email for "claim your free month by 11/20!" And do it TODAY! Join Extra Butter

Leah Cohen is the chef, author, and Top Chef alum behind NYC's Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it's like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer's awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.This episode is brought to you by Fords Gin - the cocktail gin.(You'll find the drink recipe heard in this episode below.)Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***Ube & TonicRecipe courtesy of Anna Mains.Makes 1 cocktail1 1/2 parts Fords Gin 1/2 part Ube Syrup *1/4 part Calamansi Juice 3 parts High Quality Tonic WaterAdd gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can't find calamansi). * For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.

Padma Lakshmi Talks New Book 'Padma's All American,' Endometriosis, Top Chef Exit, New Show + MoreSee omnystudio.com/listener for privacy information.

Si vous aimez mon univers, sachez que je propose des réflexions personnelles sur les sujets abordés ici (à savoir l'amour, la nourriture, la sexualité…) dans une newsletter qui s'intitule La vie gourmande. Aujourd'hui, j'ai l'immense plaisir de recevoir Stéphanie Le Quellec.Membre du jury de Top Chef, émission qu'elle a remportée en 2011, elle fait partie des rares femmes doublement étoilées en France avec son restaurant La Scène.Elle dirige également MAM, maison de cuisine dédiée aux plats du quotidien, et co-dirige avec son mari David Le Quellec Vive, restaurant de produits de la mer.Dans cet épisode, Stéphanie raconte son rapport passionnel à la nourriture, son parcours, ainsi que l'impact de la maternité sur sa carrière – et réciproquement.Mais avec Stéphanie, nous avons aussi discuté de quête des étoiles, de cuisine féminine, de la famille comme pilier, de peur de la mort et de soupe.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Faiyaz Kara, restaurant critic for the Orlando Weekly, shares his reviews of local eateries, including Pomelo, by Top Chef winner Hung Huynh, which will open in the Spring in Mills 50, and will feature the flavors of Southeast Asia. Faiyaz also talks about Corner Chophouse, a classic steakhouse located in the heart of Hannibal Square in Winter Park, before moving on to Armando's College Park, which has closed, but will reopen as Vesuvio, plus more.

Faiyaz Kara, restaurant critic for the Orlando Weekly, shares his reviews of local eateries, including Pomelo, by Top Chef winner Hung Huynh, which will open in the Spring in Mills 50, and will feature the flavors of Southeast Asia. Faiyaz also talks about Corner Chophouse, a classic steakhouse located in the heart of Hannibal Square in Winter Park, before moving on to Armando's College Park, which has closed, but will reopen as Vesuvio, plus more. See omnystudio.com/listener for privacy information.

Padma Lakshmi is unquestionably a woman of taste. As a host of the beloved food-competition series “Top Chef” and the star of the culinary docuseries “Taste the Nation,” she's spent nearly two decades artfully conveying—and critiquing—flavors and aromas for an audience. Before that, she was a fashion writer and model, cultivating her own sense of what's worth wearing and seeing. And she isn't done evolving: she's recently begun performing standup comedy, an art form with a notoriously steep learning curve. In a live taping at The New Yorker Festival, Vinson Cunningham, Naomi Fry, and Alexandra Schwartz talk with Lakshmi about the difference between discernment and pickiness, how travel has expanded her taste, and her approach to rendering judgement on TV. “I see my job as helping,” Lakshmi says. “I see my job as being the person in the kitchen who's saying, ‘Does this need a little salt?' ”Read, watch, and listen with the critics:“Top Chef” (2006—)“Taste the Nation” (2020-23)“RuPaul's Drag Race” (2009—)“American Idol” (2002—)“Project Runway” (2004—)“Padma's All American,” by Padma Lakshmi“Padma Lakshmi Walks Into a Bar,” by Helen Rosner (The New Yorker)“Art in the Age of Artificial Intelligence” (The New Yorker)Dijon's “Baby”“Frankenstein” (2025)New episodes drop every Thursday. Follow Critics at Large wherever you get your podcasts.Critics at Large is a weekly discussion from The New Yorker which explores the latest trends in books, television, film, and more. Join us every Thursday as we make unexpected connections between classic texts and pop culture.  Learn about your ad choices: dovetail.prx.org/ad-choices

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 !

Undercover restaurant critics from the Michelin guide are in the country tasting and rating some of the country's best restaurants. 

The holidays are a joyful time to gather with family and friends, but for many of us they're also a time to worry about staying on track with our health journey. To help us navigate the season's seemingly endless offerings of rich foods, we are joined by Adrienne Cheatham, professional chef, runner-up on Bravo TV's Top Chef, and author of Sunday Best, nominated for a James Beard Award for best cookbook. Chef Cheatham shares what she loves most about the holidays, simple tips to make seasonal favorites healthier and quick affordable ways to eat healthfully throughout the year. For a chance to win a signed copy of Sunday Best, visit our Facebook and Instagram pages to share your favorite healthy cooking tip. Wishing you and yours a healthy and happy holiday season!   The Takeaway We want to hear from you! Please complete our survey: org/member-feedback. Drop us a line at our social media channels: Facebook// Instagram // YouTube. Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: 1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; 1199SEIUBenefits.org/healthyliving. Get inspired by fellow members through our Members' Voices series: 1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: 1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: 1199SEIUBenefits.org/wellnessevents. To order Chef Cheatham's cookbook, Sunday Best, visit Penguin Random House Books.   Guest Bio Adrienne Cheatham is a New York-based chef, author, consultant and television personality known for her bold perspective on food and culture. A veteran of some of the country's most acclaimed kitchens, Adrienne served as Executive Sous Chef at Le Bernardin and Executive Chef at Red Rooster Harlem and Corporate Chef of the Marcus Samuelsson Group. She rose to national prominence as the runner-up on Top Chef, Season 15, and has since returned to the show as a guest judge. In 2023, Adrienne published her debut cookbook, Sunday Best, inspired by her critically acclaimed pop-up dinner series of the same name. The book was nominated for a James Beard Award. Adrienne is a regular judge on the Food Network and contributor to Epicurious, where her videos have earned over 6 million views. She's been featured in The New York Times, Wall Street Journal, Bon Appétit, Food & Wine, USA Today and more—both as a subject and a writer. In 2025, she and her former Top Chef rival, Joe Flamm, launched The Chef's Cut podcast. Through every platform, she shares stories that connect food, identity, and the communities that shape them.

The BanterThe Guys look a gift horse in the mouth….and it was delicious!The ConversationsThe Restaurant Guys catch up with more fun people at the Southern Smoke Festival 2025 in Houston, TX in their third episode recorded on locationJoaquin Rodas's passion was ignited by his work in Chicago and being inspired by some great New Orleans chefs, he made his way to Bacchanal Fine Wine & Spirits in New Orleans where wine paired with great food and music elevate the experience. Colby Rasavong is the Executive Chef of Bad Idea, an East Nashville restaurant serving Lao-French cuisine that was named one of the Best Restaurants in America by the New York Times in 2024 and a semifinalist for Best New Restaurant in the 2025 James Beard Awards.Caroline Schiff is an award-winning Chef and cookbook author based in Brooklyn, NY. She was named a Food and Wine Best New Chef '22 and is a James Beard Outstanding Pastry Chef Finalist. She is currently working on writing her second cookbook Daily Dessert with aspirations to bring her first restaurant to life- a classic diner. Leanne Wong is an acclaimed chef, restaurateur, and TV personality best known for her standout run on Top Chef (Season 1) and her culinary leadership in destination-worthy kitchens from New York to Hawaiʻi. After early roles at culinary icons like Jean-Georges and Melia Meliá, she helped launch the original Top Chef empire as a supervising culinary producer. Wong later moved to Hawaiʻi, where she opened the popular Koko Head Café.The Restaurant Guys will be podcasting from the Food & Wine Classic in Charleston Nov 14-16! Stop by and say hello!Get tickets https://foodandwineclassicincharleston.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Padma Lakshmi's new cookbook, Padma's All American, is a natural extension of her Hulu series Taste the Nation. In fact, the documentary laid the groundwork for the book, says the former Top Chef host. “Once we had done the show, I had all these communities I had already embedded myself in,” she told Newsweek's H. Alan Scott. Beyond recipes, the book carries an important message: Lakshmi “was trying to...really highlight the positive effects of having all these contributions from immigrants.” For Lakshmi, the recipes are ultimately a vehicle for connection. “I am hoping that the food will entice you, will almost be like a bait to get closer to your neighbors. Hopefully you'll be curious enough to get to know the culture that the food came from and the people that are making this food.” Lakshmi returns to TV with the new CBS reality competition series America's Culinary Cup, where elite chefs compete for a major prize. “It doesn't look like any other TV set or studio I've ever seen.” Subscribe to my newsletter: https://link.newsweek.com/join/for-the-culture Follow me: https://linktr.ee/halanscott Subscribe to Newsweek's YouTube: https://www.youtube.com/newsweek See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Food historian and acclaimed author Becky Libourel Diamond provides an exclusive look inside her spectacular new release, The Gilded Age Christmas Cookbook, during an in-depth interview on The Ash Said It Show. This summary is a must-read for holiday bakers and food history enthusiasts seeking to bring 19th-century elegance to their modern Christmas celebrations. The Mystery of the Sugar Plum Revealed Becky definitively solves the mystery of the legendary sugar plum. She reveals the surprising truth: these historic confections are not sugary plums, but highly prized, expensive spice-coated nuts and seeds, meticulously layered in candy. This insight reframes the sugar plum as the ultimate luxury Victorian dessert of the Gilded Age. Extravagance, Adaptations, and Chef Walter Staib When discussing Gilded Age extravagance, Becky champions incorporating the era's tradition of extended, multi-day feasts and generous hospitality into the modern holiday schedule. The most demanding recipe to update was the lengthy historic fruit cake. Her secret weapon for accurately translating complex 19th-century measurements for today's home bakers? The simple, essential digital kitchen scale. Becky shares her deep respect for fellow food historian Chef Walter Staib, who penned the book's foreword. She would love to see him prepare the grand historic roasted Christmas goose on his show—the ultimate Gilded Age holiday centerpiece. Global Traditions and Festive Recipes Beyond Christmas, the cookbook includes Hanukkah and New Year's traditions. Becky shares a fun fact about Hanukkah: the focus on oil-fried recipes, such as perfect latkes, symbolically commemorates the miracle of the oil. For those ready to dive in, Becky recommends the Holiday Tea Cakes as the perfect festive project to start with. For the ultimate showstopper dessert at a holiday feast, she suggests the impressive, flaming Victorian Christmas Pudding. The Gilded Age Christmas Cookbook is the definitive guide to vintage holiday recipes and traditions, offering a blend of history and accessible Christmas cooking for every modern kitchen. Becky Libourel Diamond: The Food Historian Connecting the Past to Your Plate Becky Libourel Diamond is a uniquely accomplished food writer, librarian, and historian whose career masterfully blends rigorous historical research with captivating storytelling. She is the definitive authority on Gilded Age food history and Victorian culinary traditions. New Release & Must-Read Cookbooks NEW! Her latest book, The Gilded Age Christmas Cookbook: Cookies and Treats from America's Golden Era (Launched September 2025), is a critical resource for holiday bakers and Christmas enthusiasts. Each recipe offers a colorful glimpse into Gilded Age Christmas lore, featuring the history, ingredients, and original baking methods of the era. * Available Now: Find this essential historical cookbook on: * Amazon * Barnes & Noble * Bookshop.org * Walmart * and more major retailers. Previous Bestseller: The Gilded Age Cookbook (August 2023) transports readers back to the elegant dining tables of the 19th century. This book successfully merges detailed Gilded Age stories of celebrity figures—the Vanderbilts, Astors, and Goulds—with historic menus and period recipes updated for modern kitchens. Landmark Culinary History & Research Becky's expertise extends across early American fine dining: * The Thousand Dollar Dinner: An engaging account of the nineteenth-century "Top Chef"-style competitionbetween Philadelphia and New York restaurateurs, documenting the extravagant, seventeen-course feast that helped launch fine restaurant dining in America. * Mrs. Goodfellow: The Story of America's Cooking School: Her first book details the life of a successful 19th-century pastry chef who pioneered an innovative cooking school for young women in Philadelphia.

durée : 00:28:34 - Les Bonnes Choses - par : Caroline Broué - Portrait de la cheffe nantaise Sarah Mainguy, finaliste de Top Chef 2021 devenue cheffe étoilée. Elle publie Terre Mère (Hachette Pratique), un livre-manifeste sur le lien entre cuisine et vivant. - réalisation : Jean-Christophe Francis - invités : Sarah Mainguy Cheffe installée à Nantes, à la tête des cuisines du restaurant Freia

durée : 00:28:34 - Les Bonnes Choses - par : Caroline Broué - Portrait de la cheffe nantaise Sarah Mainguy, finaliste de Top Chef 2021 devenue cheffe étoilée. Elle publie Terre Mère (Hachette Pratique), un livre-manifeste sur le lien entre cuisine et vivant. - réalisation : Jean-Christophe Francis - invités : Sarah Mainguy Cheffe installée à Nantes, à la tête des cuisines du restaurant Freia

Join André Natera on Chef's PSA as he sits down with Chef Adrienne Cheatham—James Beard Award semifinalist and former Top Chef contender. Together they cover her evolution from the elite kitchens of Le Bernardin to the pressures and freedom of private-chef life.We dig into seasoning, knife work, kitchen presentation, brand building and the meaning of staying true to your voice in a changing culinary world.Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/BragardUSA → https://bragardus.com — Use promo code chefspsa20 for 20% offJames Beard Foundation → https://www.jamesbeard.orgChef Adrienne Instagram → https://www.instagram.com/chefadriennecheatham/

En driftig sygeplejerske, der insisterede på at gøre en forskel for sin sygdomsramte søster, danner rammen for de første spæde skridt mod medtech-selskabet Coloplast. I dag er selskabet verdensledende og hjælper millioner af mennesker med private og intime ledelser, så de kan leve et så normalt liv, som overhovedet muligt. Mød selskabets fungerede CEO, Lars Rasmussen, der i denne særudgave af Millionærklubben ser tilbage på en bemærkelsesværdig udvikling - både for sig selv og for selskabet. Vært: Bodil Johanne Gantzel.See omnystudio.com/listener for privacy information.

Southwest Airlines, long known for its open boarding policy, is rolling out assigned seating for the first time. The change marks a major shift as the carrier caters to growing demand for premium travel options, allowing passengers to pay for seat upgrades starting next year. In his first comments since the NFL announced Bad Bunny as the Super Bowl halftime performer, commissioner Roger Goodell expressed confidence in the highly-anticipated show and defended the league's decision amid some political blowback. Trump administration policies like the trade war with China are threatening the survival of many U.S. farms. The White House says billions in bailout money is on the way, but some farmers say the help is not nearly enough. At 102 years old, Dick Baughn is dominating the tennis court, busy keeping up with players decades younger than him. The decorated fighter pilot who commanded the skies in three wars, picked up tennis in his 50s. CBS News' Janet Shamlian has the story. Celebrity chef Tom Colicchio, known for his role on "Top Chef," joins "CBS Mornings" to discuss the 25th anniversary edition of his landmark cookbook "Think Like a Chef." The updated release features new recipes and fresh reflections on how his approach to cooking has evolved over the years. Actors Dave Franco and Mason Thames join "CBS Mornings" to discuss their roles in the new film "Regretting You." The story follows two generations navigating love, loss and second chances after tragedy brings their lives unexpectedly together. Misty Copeland talks to Gayle King about her groundbreaking career and the "Firebird" performance she says changed her life and the world of ballet. More of Copeland's interview with Gayle King will air Friday on "CBS Mornings." In this week's "Mornings Mixtape," Simple Minds lead singer Jim Kerr joins "CBS Mornings" to reflect on the band's iconic hit "Don't You (Forget About Me)," which helped define the 1985 film "The Breakfast Club." Kerr shares how the band almost turned down the song that became a timeless anthem. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

When you watch a competitive reality show, you might think about how you'd win. But maybe you think about a much more powerful role for yourself: the judge. We discuss which reality tv show we'd like to judge - including Top Chef, American Idol, Rupaul's Drag Race, and Rhythm + Flow.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Danelle and I are back at it with a theory deep dive. Did I rage bait Danelle repeatedly with this one? Yes, I did. So let's chat about Imogen and her potentially diabolical signet. Also, let us know how you can nominate or submit someone to cooking shows. Madi needs to be on Top Chef.

Hear from the Top Chef NWA competing chefs: Chef Bill Martfeld from Lasang Pinoy, Chef Sara Guevara from the Walmart AMP, Chef Jesus Rodriguez from San Miguel Mexican Grill & Bar, and the defending champion, Chef Roni Mathis from the Arkansas Food Innovation Center at the Market Center of the Ozarks.  They'll talk about why they're competing in Top Chef NWA this year, and a few may just flat-out tell you what they'll be cooking for the competition.  Get to know these awesome people on this bonus edition of the Flavors off Northwest Arkansas podcast!

Today is the second episode of our miniseries in partnership with Destination Canada, where we shine a spotlight on some of our favorite Canadian chefs, creators, and culinary stars.Today's guest is chef, cookbook author, TV host, entrepreneur, and mom Eden Grinshpan. Born and raised in Toronto, Eden has always brought joy, humor, and a love of big, bold flavors to everything she does. She chats with host Kerry Diamond about her Canadian upbringing shaping her approach to food, and how she became the host of “Top Chef Canada.” The new season premieres Tuesday, Oct. 14th, and Eden says telling the contestants to “pack their knives and go” doesn't get any easier, even with multiple seasons under her belt. She also shares what makes two of the winners, Chefs Nicole Gomes and Erica Karbelnik, so special. With Canadian Thanksgiving less than a week away, Eden walks us through a few dishes from her new cookbook, “Tahini Baby,” that are perfect for the modern holiday table. Thank you to Destination Canada for supporting our show. Learn more at travel.destinationcanada.comSubscribe to our SubstackJubilee NYC 2026 tickets hereMore on Eden: Instagram, website, “Tahini Baby” cookbook, Eden on Radio Cherry Bombe earlier this yearMore on Kerry: Instagram

For nearly forty years, Chef Tom Colicchio has been one of the most dynamic innovators in the culinary world through his restaurant empire, “Top Chef”, his hit television series and his best-selling cookbooks. The eight-time James Beard Award winner shares his secret sauce to innovation in a live interview and cooking demonstration at the Future Proof Wealth Festival, as part of “Recipe for Innovation, Live”, from InvescoQQQ, in partnership with Investopedia and Food and Wine.https://www.invesco.com/qqq-etf/en/recipe-for-innovation.htmlhttps://www.invesco.com/qqq-etf/en/home.html Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textIn Episode 7 of this season's Digital and Dirt podcast, Ian welcomes Marissa Nance, Founder and CEO of Native Tongue Communications, a multicultural marketing agency helping brands connect with diverse audiences. for a conversation on how to build authentic connections in today's marketing world. Podcast Breakdown00:00 – 04:49 Introduction, Handbags, Love & Basketball house, & NBA ties04:50 – 09:48 Athletics, Teamwork & Values that shaped her career09:49 – 15:28 AI, Culture, & The importance of authenticity in marketing15:29 – 23:44 Early career at BBDO, Survivor, Top Chef & Castaway23:45 – 30:00 Storytelling, microcultural marketing, & Audience connection30:01 – 33:50 Leaving Omnicom & Launching Native Tongue33:51 – 41:15 Challenges as a founder & Building cultural competency41:16 – End Proudest career moments, & Advice for future leaders

Editors - Vikash Patel, Cedric Nairn-Smith and Kyle Reiter ACE Black Rabbit editors Viks, Ced and Kyle worked independently during post but still managed to collectively craft a complex narrative that stayed consistent in tone and style throughout the run of the series.  And while new guy Reiter described feeling like a "bench player" on the team, Viks and Ced benefited from a long working relationship that began with Viks mentoring Ced as his former assistant.  Regardless of any of their past experiences, star and producer Jason Bateman tasked the post team with creating a vibe that had tendencies drawn from Bateman's Netflix hit, Ozark but also from dark comedies like the Safdie brothers' Uncut Gems. Black Rabbit tells the tale of two brothers, Vince and Jake Friedken, former bandmates in a successful musical act whose lives went down different paths in the years that followed.  Rising-star restaurateur Jake is forced into New York's criminal underworld when his chaotic brother returns to town with loan sharks on his trail, opens the door to escalating dangers that threaten to bring down everything he's built. VIKASH PATEL In addition to his work on Black Rabbit, Viks won an Emmy® in 2008 for his work on TOP CHEF and was nominated for an Emmy® in 2020 for his work on OZARK.  Viks has also edited series that include THE SYMPATHIZER (2024), THE MORNING SHOW (2019), BATES MOTEL (2015-16) and LONGMIRE (2012-14). CEDRIC NAIRN-SMITH Prior to Black Rabbit, Cedric's editorial work could be seen on DAREDEVIL: BORN AGAIN (2025), MOON KNIGHT (2022), LISEY'S STORY (2021), THE BOYS (2019-2020) and BATES MOTEL (2015-2017). KYLE REITER, ACE 4x Emmy® nominee Reiter has edited such shows as MR. AND MRS. SMITH (2024), BARRY (2018) and ATLANTA (2016), a series for which Kyle would win an ACE Eddie award in 2019. The Credits Visit Extreme Music for all your production audio needs Hear Viks discuss cutting OZARK and THE SYMPATHIZER Listen to Ced talk about THE BOYS and MOON KNIGHT and DAREDEVIL: BORN AGAIN Check out what's new with Avid Media Composer Subscribe to The Rough Cut podcast and never miss an episode Visit The Rough Cut on YouTube

What's a Top Chef's go-to recipe for hosting friends?This week, we're not only sharing our best home-cooking bites, but we're also asking Top Chef Melissa King about her favorite bite of the week!By the end of this episode, you'll discover two vegan desserts that use a surprising ingredient, plus a few new ways to bring miso into your weeknight cooking. Chef Melissa King also reveals her go-to date night dish from her new cookbook: Cook Like A King.Tune in for a quick dose of home cooking inspiration!***Links:Find out more about Melissa King, follow her Instagram, and check out her new cookbook: Cook Like a King Recipes discussed in this episode from “Cook Like A King”: Shaighainese Lionhead Meatballs, Miso Baba Ghanoush, Miso Caesar Salad, Miso Marinated Fish, and Hong Kong Milk Tea TiramisuOther recipes discussed: Sonya's grandmother's Tefteli (meatball) recipe, and another of our favorite miso-marinated fish optionsMelissa's "Best Bite" was from House of Prime Rib in San FranciscoOur Cooking a Steakhouse Dinner at Home episode has more steakhouse-inspired recipesOur best bites of the week:Silken Tofu Chocolate Mousse from the Conscious Plant Kitchen – this would be great with the addition of espresso powder, and topped with macerated berries!The “Co-op Tofu Brownie Cookies” can be found in Nicole Rucker's Fat & Flour***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland, OR!

Melissa King is back! The “Top Chef” champion stops by to chat about her debut book, “Cook Like a King: Recipes from My California Kitchen,” and how it's a roadmap of her life. Melissa got her start as a latchkey kid making meals for her parents, who worked as engineers. She used the microwave until her folks trusted her with the stove, and her mom even gifted her a child-size meat cleaver when she was just eight. Little did they know she would grow up to compete on “Top Chef” twice, and that she would win the title once she learned to embrace the food she grew up with. She credits the show's Padma Lakshmi, Tom Colicchio, and Gail Simmons with pushing her to “think deeper” about her creations and cook with heart and soul. She and host Kerry Diamond also cover the ceviche dish she created for the Met Gala and the Thom Browne suit she wore on the red carpet; how she makes a living as a culinary creative without a restaurant; and what's behind the recipes in her new book. Thank you to Square and Ketel One for their support. Learn more at square.com/bigSubscribe to our SubstackCheck out Cherry Bombe on ShopMyJoin the waitlist for Jubilee L.A.More on Melissa: Instagram, “Cook Like A King” cookbookFollow Kerry on Instagram

After many ups and downs, the film industry in North Carolina is making gains. Last year, film and TV productions here generated more than $302 million in direct in-state spending and Charlotte is taking in some of that money with productions like "The Hunting Wives," "Roofman," "Bad Counselors" and "Top Chef" shooting here. We take a closer look at what this means for our economy, culture and workforce.

We're counting down the days to Jubilee L.A., our big conference taking place Sunday, Sept. 28th. In the spirit of what's to come, we're revisiting one of the most powerful conversations from this year's Jubilee in New York City: “Meet the Moment: The Power of Food and Storytelling in Creating Change.”Moderated by writer and cookbook author Klancy Miller of “For the Culture,” this inspiring panel brings together an incredible group of changemakers: Paola Velez, founder of Bakers Against Racism; pastry chef and queen of the charity bake sale Natasha Pickowicz; recipe developer and author of “Third Culture Cooking” Zaynab Issa; and Emmy Award–winning documentary producer Deb Freeman of “Finding Edna Lewis.” They're introduced by chef Lana Lagomarsini, a “Top Chef” semifinalist known for her beloved Juneteenth cookouts in New York City.Together, these women reflect on how food and storytelling can move culture, spark change, and bring communities together—something we all need more of right now.Thank you to Square, Ketel One, and The Sports Bra for their support. Learn more at square.com/bigSubscribe to our SubstackJoin the waitlist for Jubilee L.A.Get the Italy Issue of Cherry Bombe Magazine hereMore on Lana: Instagram, website, Lana on Radio Cherry BombeMore on Klancy: Instagram, “For the Culture,” Klancy on Radio Cherry BombeMore on Zaynab: Instagram, “Third Culture Cooking,” Zaynab on Radio Cherry BombeMore on Natasha: Instagram, “More Than Cake,” Natasha on Radio Cherry BombeMore on Paola: Instagram, “Bodega Bakes,” Paola on Radio Cherry BombeMore on Deb: Instagram, “Finding Edna Lewis,” Deb on Radio Cherry BombeFollow Kerry on Instagram