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Food Scene New York City The pulse of New York City’s culinary scene in 2025 is faster and wilder than ever—a bold medley of innovation, tradition, and, above all, personality. At Smithereens in the East Village, Claud alum Nicholas Tamburo and Momofuku Ko’s Nikita Malhotra have created a subterranean seafood celebration. The air greets you with the heady scent of browned butter, a teaser for the decadent lobster roll, where the potato roll is brushed with lobster-infused butter and overflowing with fresh lobster tossed in a mayonnaise made from reduced lobster stock. Savor a buckwheat ...

In this episode, Azlan Graves and Darren Binnema welcome Andy Thomas from Hook Norton Brewery, exploring the rich history and innovative practices of one of England's oldest breweries. Andy shares his journey from the cask shed to brewery supervisor, emphasizing the importance of tradition and collaboration in brewing. The conversation delves into the brewing process, the significance of freshness in cask beer, and the influence of North American brewing culture. Together, they discuss recipe development and the exciting prospect of creating a new beer, highlighting the vibrant community of ...

In this episode of Pour Another Round, Lancer Howard joins us to discuss the culture of dive bars, and the inspiration behind his book 'Another Round in Another Dive'. Lanser tells of some of the unique stories that emerged from these establishments as he and publisher, Steve Boint, developed the book. They explore the characteristics that define a dive bar, share memorable experiences, and highlight regional dive bars across America and Europe. Reach out to @lanserhoward on Instagram, mention the Pour Another Round Podcast, and receive 20% off his book and get it shipped directly to you! Or...

No Dig guru Charles Dowding uses 40 years of growing experience to recommend which crops to grow successfully together, how to time it right, and how to harvest in particular ways, to grow the tastiest, pest-free crops as space-efficiently as possible. Carrots between lettuces, fennel between spinach, garlic interplanted with coriander, broad beans around asparagus, cucumbers between peas and strawberries: 50 different proven combinations are shared to help you get the most from growing crops in tune with the seasons, the soil community, and wider environment.

Food Scene Los Angeles Los Angeles is experiencing a thrilling culinary renaissance, with new restaurants, inventive concepts, and bold flavors emerging at a dizzying pace. The city’s food culture is as diverse as its population, blending global traditions with a deep respect for local ingredients, and the result is a dining scene that feels both fresh and timeless.Some of the most anticipated openings this season are redefining what it means to dine in LA. Genghis Cohen, an iconic Chinese-American mainstay, has made a triumphant return to Fairfax after a lease dispute forced it to relocate....

Luis Isaias, will share everything you need to know to make physical exercise a natural and sustainable part of your daily life.As a sports nutritionist, I have worked with hundreds of people who, by integrating exercise into their routines with purpose, discover a new relationship with their bodies.https://luisisaias.com/en/physical_exercise_luis-_isaias/

#402 Happy Half Hour co-hosts Troy Johnson and Jackie Bryant sit down with Sami Ladeki, one of the most influential figures in San Diego dining to trace his long and unlikely career. He shares stories of leaving Lebanon in his twenties, washing dishes in Germany, running food and beverage at Caesars Palace in Las Vegas, and eventually landing in San Diego to open Sammy’s Woodfired Pizza in 1989. Ladeki reflects on the rise of California-style pizza, the lessons of building a restaurant empire, and why he’s bringing back Roppongi, the La Jolla restaurant that once defined Pacific Rim ...

Food Scene Washington D.C. D.C. stands tall as one of America’s most dynamic culinary capitals, and lately, the city’s restaurant scene has been on a tear. Maison Bar à Vins in Adams Morgan makes late-night decadence effortlessly chic, with Chef Matt Conroy serving bone marrow and Champagne in a sultry, brownstone setting that screams old-Europe glam. Over at Kayu Dupont, Chef Paolo Dungca electrifies palates with Filipino-American creations like the spicy cassava cake and chicken tocino, fusing sweet garlic soy, annatto oil, and salted egg into one dazzling bite. Across town, Barbouzard ...

Food Scene Charleston Charleston’s culinary scene in 2025 is a vibrant feast for the senses, where centuries-old Lowcountry tradition flirts shamelessly with global inspiration, and the only constant is a sense of delicious reinvention. The city’s chefs wield local shrimp and heirloom grits with the same swagger as they do Korean gochujang or Calabrian chili, and the result is dining as exhilarating as the ocean breeze off The Battery.Fresh on the scene is Costa, where chef Vinson Petrillo translates his coastal Italian roots into show-stopping plates like scallop crudo with passionfruit ...

Podcast Summary: Wine Road Episode 237 Welcome to another episode of Wine Road, hosted by Marcy Gordon and Beth Costa, with special thanks to Ron Rubin and River Road Family Vineyards and Winery for their support. This episode features Julie Pendroncelli St. John, President and CEO of Pendroncelli Winery, and newly elected President of The Wine Road. Highlights: Pendroncelli Winery's Legacy: Julie shares the rich history of her family-owned winery, which is nearing its 100th anniversary. She reflects on the winery's evolution, including their focus on Sauvignon Blanc, Zinfandel, and ...

Bienvenue dans Les Chefs se mettent à table, le podcast où les grands noms de la gastronomie nous ouvrent leur cœur et leurs cuisines.Pour ce hors-série exceptionnel, nous quittons un instant les fourneaux pour passer côté salle.Notre invité est Denis Courtiade, directeur du restaurant gastronomique du Plaza Athénée à Paris. Figure incontournable de l’art du service, de l’accueil et de l’hospitalité à la française, il défend depuis plus de 30 ans un métier de passion et de transmission. Dans cet épisode, il nous raconte son parcours, son engagement et sa vision du service...

Welcome back to Gut Talk! We’re recapping our ACL weekend—what we loved, how we treated ourselves, and how we let loose. Honest reflections, fun moments, and a reminder that it’s okay to enjoy yourself while staying mindful.

Get ready for a trip to South Carolina’s Old 96 District and a handful of barbecue festivals that bring thousands to towns in the 5-county region every year. In this episode of The Low & Slow Barbecue Show, host Chigger Willard interviews Kimberly Snyder Griggs, Marketing Director for Old 96 District Tourism, about one of state’s biggest barbecue weekends, Oct. 17-18 for Squealin’ on the Square in Laurens and Hogs & Hens in Abbeville. From mustard-based sauce debates to Revolutionary War history, Kimberly shares why the Old 96 District isn’t just about incredible barbecue—it’s ...

Will Krieger and Erin Dougherty, of strategic insights firm The Directions Group, join QSR Uncut this week to break down what’s happening industry-wide and how restaurants are reacting to satisfy consumers’ ever-changing needs. We talk everything from MAHA to menu simplification to shifting occasions, macro challenges, value, and a whole lot more. The Directions Group works with brands to make sense of it all, respond to current trends, and help get on the front foot of future evolutions in diner behavior. For more after listening, visit here. This episode was sponsored by our partners at ...

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Quatrième numéro, dans lequel on chasse les chasseurs, on construit un abri de jardin, on se sent loin de Los Angeles et on se reprend une petite mousse parce qu'on a pas envie de s'en aller. Santé! Bonne écoute, voici les liens pour poursuivre l'exploration:-- Calendrier du Périgord, Ravir 24, formulaire: https://docs.google.com/forms/d/e/1FAIpQLSeqprn9rYcvtSmS9hfes9NB1C5lf-71y1ng13HabZcancEooQ/viewform-- Calendriers Le Fermenteur (France): https://lefermenteur.fr/collections/calendrier-de-lavent-- La Punta Lëtzebuerger Béier-Adventskalenner 2025 (Luxembourg): https://letzshop.lu/fr/...

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On today's Morning Pint, Mike & Bob welcome Richie from Space Cadet Brewing!

Send us a textThe history of a city lives in its landmarks—some beautiful, some painful, all part of the collective story. For Khris Johnson, head brewer and co-owner of Green Bench Brewing in St. Petersburg, reclaiming one such symbol became the foundation of a brewing philosophy that balances exceptional beer with social responsibility.Green Bench draws its name from the 3,000+ green benches that once dotted downtown St. Petersburg, marketed as symbols of community but tainted by segregation policies that prohibited Black residents from using them. Khris explains this wasn't a name chosen ...