Próximamente

Send us a textThe fascinating world of wine often hides gems in plain sight. Meet the Bacchus Ginger's Cuvée Pinot Noir 2023, a $12.99 bottle that breaks the assumption that quality must come with a hefty price tag.What makes this wine remarkable isn't just its approachable price point, but the pedigree behind it. David Gordon, who created this Monterey Pinot Noir, has served as the sommelier at Robert De Niro's Tribeca Grill since 1990. As one of America's pioneering wine experts, Gordon's connections run deep throughout the industry. He's one of only three Americans to become an honorary ...

Today on the Blind Tasting Podcast, I crack open two unopened bottles I’ve had sitting around for a while—both scored for cheap—and pit them against each other in a head-to-head matchup. We’re talking Member’s Mark Small Batch Bourbon (yes, the Sam’s Club special) vs. 1792 Small Batch from Barton. Are they cousins? Brothers? The same whiskey in different clothes? I bought both bottles myself, so you’re getting the honest truth—no freebies, no fluff. Let’s find out if you can save a few bucks… or if you should run the other way.Like what I'm doing? Support the pod here: ...

In this episode of Flavors of Time, we trace the extraordinary journey of chocolate from its sacred beginnings in Mesoamerican civilizations to its global popularity today. Once a bitter ceremonial drink revered by the Maya and Aztecs, chocolate transformed into a luxurious treat in European courts and, eventually, a mass-produced delight for all. We explore the innovations that turned cacao into bars and bonbons, as well as the darker side of its history involving colonialism and labor exploitation. Today, chocolate is not only a beloved sweet but also a medium of artistic and emotional ...

Send us a textBourbon, Monster Energy, and mayhem. Megan’s dating cliffhanger gets resolved, Eddie drops a bread bomb, and we find out Waymo might be the ultimate boyfriend. Oh—and trolls? Megan’s got the DMs to prove it. Sandwich recs, chemical rants, and a surprise ending you didn’t see coming.Support the showTheme music by " The Zetas" produced by Ethan Carlson and Omar Tavarez

Cheesy and Fondue go out of their "whey" to talk about cheese byproduct. We learn about edible packaging, spa treatments, road brine, and more. 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...

TIME STAMPS:00:15 Summary of Robyn’s carnivore-diet wins over the last year including losing 90 lbs, safely getting off of her anxiety meds, and dropping 2 sizes in her clothes! Follow her journey on IG: robyn_s22 05:12 KETO / CARNIVORE COOKING for TEENAGERS! (or “cubs” as lions call them!)12:10 All about LARD and the how rendered fats affect your body differently than butter and dairy fat sources. 18:08 Heartfelt advice to listen to and obey your SATIETY SIGNALS. 21:10 Favorite places to eat out as a family :D29:30 How to be the NUMBER ONE FAN for your spouse and their success!31:04 ...

Send us a textIn this episode of the Pasta and Vino podcast, hosts Earl Ray Neal and Dr. Serge delve into the authentic flavors of Italy through wine and food pairings. They discuss the special wines of the month from a family-owned winery in Spain, highlighting the unique characteristics of both a white and a red wine. The conversation also delves into a delicious pasta dish featuring rigatini and chickpeas, emphasizing the importance of family traditions in their culinary offerings. Listeners are encouraged to appreciate the passion behind each product and to stay connected with the Pasta ...

Episode #414 - Cat Arcori, Kristen Hoetzel, and Aljon Go, talk about Piston Peak overhaul on Frontierland, Disneyland's 70th retro menu, Disney Springs Flavors of Florida details, new merch, PLUS the latest travel deal!Book your vacation today! Email: kristen@magicaljourneysvacations.com !SOCIAL MEDIA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/diningatdisneypodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ...

On this first episode, Noelle and Ade share why they started Small Chops, what led them to create their foodie Instagram @friendlyblackfoodies, and discuss their favorite meals and small businesses.

Have you been to New China Express before?*Disclaimer: My intention is to not get anyone sick, my intention is to help people be more aware of food allergies and good foods/places to eat. Please notify the restaurant you’re eating at that you have an allergy. Restaurants might change the recipes without my knowledge so it is always best to check with the restaurant. I just share my experiences with the restaurant/food items and give you an honest opinion so you can enjoy that item. I am not responsible for any sickness you may result from a restaurant or food product. I will try to give you ...

Combining the names Michael and Peter to make the name Michter's is just one of the many good choices this brand has made. These are some hard-to-find whiskeys and are very good, but which one is the best? The guys welcome Don onto the show #midwestbrewzle. Todd visits Central Standard in Milwaukee and checks out the 6,000 Lb table. Shout outs are sent out to loyal followers, we appreciate you. Cheers!

Here's what you'll learn from these two books about Cilantro Companion Plants & Growing Mint Indoors. Optimal Plant Pairings: Discover which plants thrive alongside cilantro, enhancing growth, flavor, and pest resistance. Natural Pest Control: Learn how companion plants can deter pests, reducing the need for chemical interventions and promoting a healthier garden ecosystem. Maximizing Space and Yield: Understand how strategic plant placement can maximize the use of space in your garden, leading to higher yields and healthier crops. Soil Health and Nutrient Balance: Gain insights into how ...

One August day, months after her marriage abruptly ended, a heart-shaped baking tin fell at Bee Wilson’s feet: the same one she had used to bake her wedding cake twenty-three years prior. This discovery struck a wave of emotions that propelled her in search of others who have invested kitchen objects with magical and personal properties. A favorite wooden spoon or a saltshaker inherited from a parent: these and other items become powerful symbols of identity and memory, representing friendship, grief, love, superstition, safety, and political resistance.

When Slutty Cheff finds herself bored and fed-up with her 9–5 job in corporate marketing, she turns to the only thing that she really likes to do: cooking. So she quits her job, swaps emails for emulsions, and sets off to pursue her dreams of becoming a chef.

Slutty Cheff is an anonymous London chef who knows what it’s really like to work in the capital's hectic restaurant scene. From working sixty-hour weeks in windowless kitchens and being the only woman in the changing room to the pure thrill of a busy service, falling in love with other chefs and cycling home through a city bubbling over with potential, Slutty Cheff’s misadventures in food and sex are about experiencing and embracing life to the fullest. The pleasure and the chaos included . . .

Part memoir, food history, and cultural critique, Bibb Country explores Lonnae O’Neal’s journey as she details six generations of her family history against the sweep of American history using, in part, the gourmet lettuce named for the Kentucky Bibb family of enslavers as her unlikely lens.

Everyone loves a good bottle of EVOO. That's Extra Virgin Olive Oil, in case you didn't know. Olive Oil For Dummies is full of things you might not know about how to taste, buy, store, and use this incredible—and increasingly popular—oil. Complete with recently discovered health benefits, fascinating history and lore, and mouthwatering recipes, this is the essential guide to understanding everything you need to know about "liquid gold".

The author of The Potlikker Papers: A Food History of the Modern South tells his own story this time. Of growing up in a house wrecked by violence and a South haunted by racism. And of how his search for home led him to find escape and belonging through food. Until he realizes that gathering at table is just one small step toward reckoning.

Though the Torah prohibits eating pig meat, it is not singled out more than other food prohibitions. The pig has become a symbol for people to signal their Jewishness, non-Jewishness, or rebellion from Judaism. Starting with the Hebrew Bible, Jordan D. Rosenblum historicizes the emergence of the pig as a key symbol of Jewish identity, from the Roman persecution of ancient rabbis, to the Spanish Inquisition, to Shakespeare's writings, to modern memoirs of those leaving Orthodox Judaism.

Salt, Sweat & Steam takes listeners behind the scenes of the nation’s most elite culinary school, through perfectionistic finals and brutal unpaid internships, into days that go from continuously whisking Sauce Bernaise for 300 to being so dead-tired that dinner is a bag of Cheez-Its from the vending machine. It’s The Devil Wears Prada for the “yes, chef” era.