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Season 1, Episode 5 Featuring Jeff Mauro, Damaris Phillips and Nikki Dinki Your bi-monthly food-meets-pop culture game/talk show where Aarti Sequeira invites her favourite food world friends to navigate the ever-changing culinary zeitgeist! This week, guest will battle over who has the best take on nostalgic treats (sparked by the Peanut Butter Bopper revival, thanks to Stranger Things), whether a recent glut of tasting menu closures is a sign of the times or NBD AND whether the Tiktok solo dining trend is speaking to our hungry souls!

This episode identifies some challenges of today’s hustle culture and the obsession with constant productivity. We explore the powerful connection between joy, nervous system regulation, and living a life of intent. Revealing why doing something purely for enjoyment and the love of it may be one of the most overlooked wellness strategies. From burnout and chronic stress to creative recovery and mental clarity, this segment reframes hobbies, self-care, and personal growth through a holistic lens. If you're feeling confused by performance pressure, social media comparison, or the demand to ...

This week, Kate and Christina walk down the Aldi Aisle of Shame, talk about unacceptable lobby behavior, and discuss tricks to get lots of compliments on your looks.

LEE編集長きっこが編集部スタッフとともに、最新号のあれこれを語るポッドキャスト番組。今回は「今度こそ挫折しない！親子で始めるデジタルデトックス」より、医学博士の榊浩平さんがゲストです。今日はスマホを極力見ないぞ！と心に決めても何度も挫折を繰り返してきたデジタルデトックス。「あれ、調べなきゃ」と思って検索するつもりが、気がついたらなぜか関係のないショート動画を延々と見てしまっている‥‥...

Join me for My Bushmills Chat with Les Duthie. Les Duthie was the Bushmills Distillery manager from the early 70's until the mid-90's. He is 92 yrs young and has a memory like an elephant. I went and sat with Les at his home in Bushmills village, a mere stone's throw from Bushmills Distillery. He grew up in Glasgow and entered into the drinks industry in the 1950's, where he spent his entire career, ending up as Distillery Manager in Bushmills during a pivotal point in Irish history - The Troubles. This was a privilege to sit and chat with Les and I expect you will learn as much from him as I ...

It’s been a long time coming, but we finally got one of my favorite people, Chef Alvy Lima, back in the studio. Alvy has been flying all over the world lately, and he’s back to give us the download on everything from his newest business ventures to the shifts he's seeing in global food trends. We jump right into the deep end of the "tech vs. tradition" debate, specifically looking at how AI is shaking up the life of a corporate chef. For full background watch episode 1.Alvy breaks down how he’s using AI as a tool to get the "juices flowing" when it comes to recipe development and R&D. ...

Four. Hundred. Episodes. Somehow, some way… we made it. For this massive milestone, Cole and Bryan are beyond honored to welcome Freddie Johnson of Buffalo Trace to celebrate Episode 400. Having Freddie join us for this one feels right — a true ambassador of bourbon, history, and hospitality sitting down to talk life and whiskey on a landmark episode. Of course, we couldn’t do 400 without pouring something special. The boys crack into some absolute heavy hitters — think Pappy and George T. Stagg — but what starts as a celebration of big bottles quickly becomes something deeper. This ...

今回のゲストは、チーズプロフェッショナルであり、「かじたいずみチーズ教室」を営む梶田泉様。料理雑誌の取材をきっかけに八丈島を訪れ、魚谷さんと出会いました。それから10年、毎年島へ足を運んできました。同じ種類でも、少しずつ違う味と色。その違いはどこから生まれるのか。チーズを入り口に、八丈島という土地の輪郭を、ゆっくり辿っていきます。かじたいずみチーズ教室 Instagram：https://www.instagram.com/kajitaizumi_cheese_ebisu?igsh=...

The motorcycle industry in 2026 faces declining sales in major markets, but growth in the middleweight segment, emerging brands, and new trends suggest a dynamic and evolving future. Demographic shifts and affordability play key roles, while electrics and innovative accessories present fresh opportunities for riders and manufacturers alike.Send a textSupport the showThanks for listening! Follow us on FaceBook. Leave a review on Apple Podcasts, Podchaser or your favorite podcast app.Click the "Send us a Text Message" link above to send us your questions, comments, and feedback on the show! ...

Christina Tosi went from baking with her mother and grandmother during her childhood to redefining what American dessert means. Christina has built a career rooted in joy and imagination. After training in some of the top kitchens in New York City and working alongside Chef David Chang, she took a leap of faith in 2008 to open Milk Bar in a laundromat next to David Chang’s restaurant Momofuku.Known for her rule-breaking approach to dessert and her belief in celebrating life’s small moments, Christina has a relentless ambition to give more and connect more with the world.Follow To Dine For:...

New York Times Bestselling author and Registered dietician Rachael DeVaux (@rachaelsgoodeats) joins Brad to discuss a simple framework for healthy, balanced eating. Rachael delves into the importance of protein in our diet, her impressive sleep score, and sheds some light on the epidemic of ultra processed foods. Brad and Rachael swap parenting advice for feeding picky eaters. Brad discovers “Daddy Beef”. Rachael DeVaux’s cookbook, The High-Protein Plate, is available to purchase at https://rachaelsgoodeats.com/the-high-protein-plate-cookbook/ Want to be featured on Lay It On? Send a ...

Welcome to Episode 2623 of the Italian Wine Podcast. In this episode, Barbara Fitzgerald talks with the wine business consultant and researcher Tim Hanni MW about how individual taste preferences and perception challenge traditional wine communication, why perceptual segmentation matters, and how conventional sensory-based wine education may unintentionally exclude many consumers. Key Takeaways: Individual Preference vs. Wine Culture. Why wine preference is highly individual and how this reality often clashes with the way the U.S. wine market promotes wine. The Power of Perceptual Segmentation...

Wolfgang Puck arrived in Los Angeles in 1975 with French technique and Austrian instincts, and he became the chef at Ma Maison in West Hollywood—a restaurant so exclusive the phone number wasn’t listed—where Orson Welles ate lunch every day and a generation of Hollywood royalty witnessed the birth of California cuisine. Then in 1982, after a falling out with the owner, he opened Spago on the Sunset Strip with a wood-burning oven, a funky dining room, and a smoked salmon pizza that changed everything. What followed was two James Beard Awards for Outstanding Chef and 32 years of feeding ...

Welcome back to Pizza Roundtable, part of the I Need Pizza Club Network, where every Tuesday at 9:00pm Eastern we break down the latest pizza news, industry trends, and wild stories from around the world of pizza.This week, Jim Mumford and Anna Crucitt react to some of the most unexpected headlines we’ve seen all year — from reptile toppings to Michelin ambitions to world-record pizza parties.This week’s stories and discussions include:This Week’s Top Stories & Debates:🦎 The World’s First Iguana Pizza?A Florida pizzeria claims to have created the first-ever iguana pizza. We unpack...

Every other movie seems to be touted as a “tour de force”--but Philip Barantini’s 2021 look at ninety minutes in the life of a chef and everyone around him really earns that praise. The entire film was shot in one take, not to be “original,” but because doing so reflects the tension and stress of the whole enterprise: a restaurant, like a film, is a complicated ecosystem in which personalities, hang-ups, failures, and backstories collide. Join us for a conversation about how the restaurant is, like so many of our jobs, a petri dish in which radically different people are placed and ...

Cookbook author and content creator Maxine Sharf organized her new cookbook, Maxi's Kitchen, by day of the week. Easy recipes for Mondays anticipate lower energy and keep things simple, while Tuesday recipes cut down on dishes. Wednesday mixes things up a bit, and Thursday is date night, with restaurant-worthy dishes you can make at home. Listen to the full episode to learn how she plots the rest of the week, the important thing she does before serving every meal, and why she thinks it's worth building up a regular repertoire of dinner ideas of your own. For Maxine's easy teriyaki chicken ...

We thought this week we would share our routines and schedules. We both work very differently in our businesses now than when we when we first started. We have learnt the hard way to be careful and structured with our time. We hope our experience can help you on your business. Head over to Patreon to get the Bigger Slice Episode: https://www.patreon.com/c/TheBusinessofCakeMakingPodcast

The latest episode of Chewed Up is all about cooking for yourself — no compromises, no preferences to juggle, just pure comfort food made exactly how you want it.Michael Symon shares one of his favorite “home alone” meals: a walk-away French-style omelet, designed to deliver creamy, delicate eggs without the pressure of traditional chef techniques. Inspired by classic French omelets and legends like Jacques Pépin, Michael breaks down how to create soft curds, avoid browning, and let residual heat do the work — proving that great eggs are more about method than skill.Along the way, ...

Vachel Lindsays groundbreaking 1922 book, *Art of the Moving Picture*, stands as one of the first serious examinations of cinema as a true art form. As both a poet and cultural critic, Lindsay navigates the emerging world of moving pictures, uncovering its rich complexities and the aesthetic dimensions that were just beginning to take shape. A particularly captivating section, “The Motion Picture of Fairy Splendor,” explores the profound connection between film storytelling, magic, myths, and the bedtime tales we share with our children. Engaging with Lindsays insights is both illuminating...

Hosted by author and journalist Jenn Sharp, Flat Out Food is a gorgeous documentary series that illuminates viewers about unique ingredients while exploring their journey from the field to the plate. Flat Out Food the Podcast, hosted by Jenn Sharp and Kaitlyn Schropp, further explores the themes and stories that are found in the series.