Mostrando títulos en Hogar y Jardín

Bartending competitions, opening a bar, and defining good taste, this episode is a deep dive into modern bartending and hospitality with Katie (Bar Bambi), recorded on a hard-hat tour of her first bar under construction in Chicago.Host Aidan Desourouez sits down with Katie to unpack her journey from software developer to bartender, competitor, educator, and now owner. You’ll hear what Speed Rack is (and why it matters), what the World Class speed round really tests, and how the best bartenders think about guests, teams, and staying calm when you’re “in the weeds.”If you’re a ...

Quand les températures chutent, les cocktails se réchauffent ! Dans cet épisode, je vous emmène dans l’univers réconfortant des boissons chaudes à siroter au coin du feu. Du vin chaud aux origines européennes au Hot Toddy écossais, en passant par le grog maritime, le Mulled Cider ou le chocolat chaud épicé, je vous partage mes recettes préférées et mes astuces de mixologue pour affronter l’hiver avec style.Je vous propose aussi quelques variantes originales comme le Spiced Hot Butter Rum, le ponche aux agrumes ou le café irlandais revisité. Le tout, accompagné de conseils...

Welcome to The Commodity Kitchen Podcast, and happy New Year. In this episode, 2026 Market Reset, I walked through what’s setting the tone for markets as we head into the new year. Grain markets are generally rangebound with some firmness in soybean meal, and soybean oil is still up about 9% year over year due in part to biofuel demand. In dairy, cheese blocks are steady while butter is down 7.9% on the month, marking some of the lowest non-COVID prices of the last decade and creating real contracting opportunities. Crude was a little firmer, while diesel and gasoline prices continue to edge...

Manger, c’est aussi écouter son corps.Mais quand on décide une fois pour toutes ce qu’on aime ou pas,laisse-t-on encore la place à de nouvelles sensations ?Et si nos goûts n’étaient pas aussi figés qu’on le pense ?Suivez mon compte Instagram en français !mon compte Instagram en français est ici :https://www.instagram.com/cantine_zen?igsh=MXI4cnU1cHAzcmh6MQ%3D%3D&utm_source=qr🇯🇵Voici le lien vers mon compte Instagram japonais :https://www.instagram.com/cantine_zen_jp?igsh=MTBqYmRhNmxkdjBmMg%3D%3D&utm_source=qr＼Atelier en ligne – Kimchi fermenté／📅 Vendredi 16/01...

What if the most sacred spaces in your life aren’t churches at all, but ordinary moments of shared humanity? In this episode of Cabernet and Pray, Jeremy sits down with author and spiritual guide Matthew G. Matson to explore Cathedrals of Connection—a vision of faith that shifts holiness away from institutions and back into the space between people. Over a glass of wine, they talk about decentering programs, resisting performative spirituality, and rediscovering God in silence, conversation, parenting, travel, and the everyday rhythms we usually rush past. It’s an honest and gently ...

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On this episode of Distilling the West, Dan and Dave sit down with John and Deborah Patt from Desert Diamond Distillery, the first Arizona distillery featured on the podcast. They talk about the origins of the distillery, how it came to be, and what it takes to operate a craft distillery in the Arizona desert. The conversation also touches on the distillery’s award-winning spirits and the recognition they’ve received along the way. Throughout the episode, Dan and Dave taste and discuss a wide variety of offerings, including rum, whiskey, and agave spirits, exploring flavors, production ...

Wednesday Flavor Lab: BraisingUnseen Cuisine with Chef RiqIn this Flavor Lab episode, Chef Riq explores the flavor logic behind braising—not the steps, but the why. You’ll learn how time, gentle heat, and balance turn simple ingredients into deep, comforting dishes, and why braising is one of the most confidence-building techniques for blind and low-vision cooks.This episode breaks down flavor pairing, the role of fat, salt, and acid, and how braising adapts beautifully to allergy-friendly and global variations. Chef Riq also shares holistic insights on why slow-cooked foods feel grounding...

The taco hounds have been waiting for this one. On this episode of Taqueando, Bill Esparza launches a 3-part Ultimate Mexico City Guide, starting with the food Mexico City does better than anywhere else: tacos.Bill breaks down 11 essential taco styles in CDMX and tells you exactly where to find the best versions of each. Think pastor, suadero, carnitas, tripita, canasta, and more, plus key context on why these tacos matter and how they fit into the fabric of Mexican food culture.If you are traveling to Mexico City, planning a street food crawl, or just want to understand tacos at a higher ...

Michael and Craig stop at the R&B's Steak and Fries food truck for the best cheesesteak in all of Austin.https://www.rnbssteakandfries.com/1700 E. Sixth StreetAustin, TX 78702737-217-4552Arman and Kris ElliottWhat we ateCheesesteak with White American, Onions, and MushroomsCheesesteak with Cheese Whiz and OnionsHoagie Cheesesteak with Provolone CheeseCheesesteak Loaded FriesRegular FriesOther Restaurants Mentionedel Coqui (closed as of the release of the podcast)la Volta Pizza Clubla BarbequeShow Me PizzaAnything’s Baked PotatoCasa Columbia

Send us a textDebbie (@waynesbasement) and Rachel (@rachelscbloor) are back to interview one of our favorite Top Chef/TOC Contestants of all time: NINI NGUYEN! We talk Last Bite Hotel, growing up eating shrimp paste, starting a family, Vietnamese restaurants in NYC and New Orleans, and of course our kids and what we’re cooking! Follow us for all things Food Network, Tournament of Champions, Top Chef, Great British Bake Off, Next Level Baker, celebrity chefs, parenting, memes, and whatever else!! David Bowie’s birthdayhttps://en.wikipedia.org/wiki/David_BowieDac Biethttps://...

¿Te sientes con poca energía, has notado un aumento de peso inesperado o estás atrapada/o en una meseta frustrante? Es muy probable que pienses que tienes un “metabolismo lento”. Pero la verdad es esta: tu metabolismo no está roto. Solo necesita un reinicio. En este episodio, la Dra. Falquier comparte estrategias comprobadas y sostenibles para reactivar tu motor interno y apoyar una pérdida de grasa a largo plazo junto con más energía y vitalidad. Desde el mejor momento del día para comer y estimular el metabolismo, hasta cuánta proteína necesitas realmente, este episodio te ...

In this week’s Flavors of Northwest Arkansas podcast, we talk with Ariel Husband, co-owner of the Gelatissimo gelato shop in downtown Rogers, but before we talk with her!!! FOOD NEWS!!! Benny’s Bagels is about a month away from opening in Fayetteville. Hear how they’re different!Sweetgreen officially opens in Fayetteville.Wright’s Barbecue opened last week on the Walmart Campus.Clementine’s Ice Cream opens later this week on the Walmart CampusBLU in downtown Rogers is expanding!Happy anniversary to Shirley’s!ChoKolata is coming to Springdale!In this week’s Flavors Flashback, we ...

We are living at a crossroads. Modern medicine can perform miracles, yet chronic disease continues to rise. Millions live with conditions like heart disease, diabetes, obesity, and autoimmune disorders that steal energy and hope. The Plant Based Support Podcast exists to change that.Hosted by physician and former aerospace engineer Dr. Niki Davis, this podcast explores how food, lifestyle, and community can prevent, treat, and even reverse many of today’s most common chronic diseases. Each episode blends credible science with real-life stories—from world-class experts in lifestyle medicine...

In this episode, we travel to Australia to explore Native Australian bush foods and the deep cultural knowledge behind them with Auntie Dale Chapman — Aboriginal chef, educator, and founder of My Dilly Bag.With more than 25 years at the heart of Australia’s bush food movement, Auntie Dale shares how Indigenous food knowledge has been passed down for over 65,000 years through storytelling, seasonality, and deep connection to Country. We talk about powerful native ingredients like lemon myrtle, wattleseed, bush tomatoes, and bunya nuts, how food acts as medicine, and why sustainability and ...

In this solo episode of Hand Me Down Recipes, I’m doing something a little different. Instead of sharing someone else’s family recipe, I’m sharing a rhythm I’ve been leaning into this winter—what I’m calling my season of soup.Soup has long been a comforting staple in my home: simple, frugal, adaptable, and always nourishing. It's the kind of food that doesn’t demand a recipe—just what’s in the pantry and a bit of time. This winter, I’ve committed to making one pot of soup each week and sharing it gently on social media, as a way to slow down, stay grounded, and feed ...

Tausend Kilometer von Albanien bis nach Österreich: Eine Tour voller Begegnungen, gemeinsamer Mahlzeiten und besonderer Momente. Wir kochen die besten Kürbisgnocchi unseres Lebens und finden in Österreich ein Brot aus dem Holzofen, das man nicht vergisst. Außerdem sind wir zu Gast beim Sternekoch.

今回は、ナイトオウルへようこそ。この番組は東京・恵比寿にある量り売りの酒屋「NIGHT OWL」のマネージャー小菅一範とビールコンシェルジュのこぐねえがビールをはじめとするお酒について話す番組です。今回は、1月の恒例「JAPAN BREWERS CUP 2026」の見どころについて話します。◇JAPAN BREWERS CUP 2026https://www.japanbrewerscup.jp/●ナイトオウルお任せセットはこちらから⁠https://nightowl.buyshop.jp/⁠●NIGHTOWLの開栓情報はこちらから ⁠https://...

Note: This episode was originally released in 2020 and is being re-shared due to its continued relevance and listener response. It reflects the business context at the time of recording.Grant Achatz is the Creative Director & Co-Owner of The Alinea Group. Named one of TIME Magazine’s 100 Most Influential People in the world and a multi-time James Beard Award winner, Grant’s story goes far beyond accolades. In this episode, he shares how his early days in a Michigan diner shaped his relentless work ethic, how he handles criticism at the top of his game, and how a life-threatening diagnosis ...

Dans une Allemagne frappée par la faim et les pénuries, Hitler saisit très tôt que le pouvoir s’exerce aussi par l’alimentation. Dans Les Nazis à table (Cherche Midi, 2025), le journaliste indépendant Antoine Dreyfus montre comment la nourriture a façonné l’idéologie nazie et s’est imposée comme l’un des principaux instruments de domination. Antoine Dreyfus est l'invité de ce hors-série de Cuisinons l'histoire.