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John and Soren talk about the food news you can use. This week they cover Food News: Potato Chips made from Potatoes, The Popcorn Sandwich, Getting Drunk with Lionel Messi and 2026 Food Trends. Thanks for listening!

I det här avsnittet kör vi en mix av bubblor, stopp och listor – det är nästan som en årskrönika i vätskeform! 🍾 Champagne Union vill ha mer strejkande arbetskraft Moët Hennessy-ägda Champagne Union uppmanar till fler strejker i Frankrike – men vad betyder det för champagnehusens framtid när produktionen redan är tajt? 🥃 Produktionsstopp hos Balcones & George Dickel En lite äldre nyhet, men fortfarande högst relevant: Diageo sätter produktionen på paus hos Balcones och George Dickel – perfekt att prata ihop med hur Jim Beam och större aktörer hanterar ...

In this Barrels and Roots Podcast episode, I sit down with Adam Martinez, winemaker at Uplifted Winery in Rapid City, South Dakota, to talk about what winemaking actually looks like when you strip away the romance and get into the real craft. We dig into how he got started through restaurant life and a chemistry background, why wine is the ultimate mix of science, art, and pure luck, and how tiny variables like weather, humidity, and even invisible microbes can change everything. Adam explains what it’s like making wine in a cold-climate region, how hybrid grapes like Marquette make Midwest...

El año comienza… y también la culpa, los excesos, las promesas de “ahora sí me voy a cuidar”. Pero, ¿y si el equilibrio fuera más importante que la restricción?En este episodio de Bistronomie, conversamos con Paulina Cedillo, nutrióloga clínica y creadora del canal Tu Nutrióloga en México, para aprender cómo recuperar el balance después de las fiestas decembrinas sin dietas extremas, sin prohibiciones y sin miedo a la comida.Sigue a la invitada Instagram — @tunutriologaenmexico Canal: Tu Nutrióloga en México

Zachy "Beers" McGuire is back for another chat. We sat riverside in a toasty igloo and chatted about the changes in the craft-centric restaurant scene, get insight into the Distributor/Restaurant dance and sample some fine brews from Riverhouse's always top-notch list, including RaR from Maryland, which is now entry #65 on Wonson's Top 5 List. Congrats RaR! Cheers.www.riverhouseweirvillage.com

本集節目由【 AD Cafe 】贊助播出 逛逛 咖啡地圖 👉 https://adcafe.com.tw/ad-recommend/ 🌟 【 遍地開花計畫】🌟 與 Phase 聯手推出 I人默默 E人煦煦 兩款咖啡豆 即將透過串聯活動，將「默默 × 煦煦」帶進不同城市！ 1/24（六）即將開跑，敬請期待！ 追蹤 AD 咖啡圈｜你的咖啡生活嚮導 👉 Instagram ⸻ 耶加雪菲 vs 西達瑪 產區有哪些明顯的差異？ 資源集中化優勢，會讓咖啡品質也有所不同嗎？ 衣索比亞為什麼要把咖啡丟到河裡處理？ 衣索比亞系列最後一集，...

Welcome to the first episode of Lunch with Shelley in 2026! To celebrate this fun occasion, we have the great Tom Sietsema, the renowned food critic for 25 years at the Washington Post, as our first guest. I have been a devoted reader and a great admirer of Tom’s for his entire tenure at the Post, and he even exceeded my expectations at this truly wonderful lunch! Upon leaving the Post in December, Tom continues to write, cook, frequent restaurants, and travel. Join us at our sunny table at the delicious Claudio’s table to hear about how Tom got into the food business, great stories ...

今集【好煮意】，Anne Chen 和劉依晴會與大家分享甜甜鹹鹹，超有韓國街頭風味的韓式熱狗。

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Tasting whiskey can feel intimidating, especially when you hear professionals casually describing layers of flavors that seem impossible to find on your own. This episode pulls back the curtain on what's really happening when people "taste like a pro" and why your experience is not lacking, it's just still developing. We'll dive into the breakdown of how whiskey tasting works, what things you should actually be focusing on, and a few tips that will help make your tasting experience better, whether you're trying things out at home or out at a distillery with friends. ‎ Want more from Still ...

In this engaging conversation, author Amanda Graham (Good Stuff To Read When You're About To Lose Your Sh*t) shares her experiences as a comedy writer and public speaker, discussing everything from culinary adventures to personal growth. The dialogue explores themes of cultural identity, the challenges of networking, and the importance of asking for help. Amanda's unique perspective on food as a comfort and connection, along with her insights on grief and resilience, make for a thought-provoking and entertaining exchange. #AmandaGraham #comedy #food #lifelessons #culturalidentity #networking #...

Radio Shiok is a segment covering different restaurants, cafes and eateries in an ongoing quest for the 'shiokest' food around. Hosted by Tim Oh, this season of Radio Shiok features our new Foodie Fantastico - famed food and travel content creator Eshton Chua - @eshton on Instagram @eshtonc on Tiktok. In this episode, it's all about modern Chinese cuisine. You've heard of Prawn Paste Chicken or Har Cheong Gai? Wait till you hear about the twist at QIN Restaurant , located at 10 Cross St, Level 4, Singapore 048417.See omnystudio.com/listener for privacy information.

Friend of the Chicago’s Very Own Eats Podcast and “Popup/Collab Champ” Billy Zureikat is in playoff mode with his Chicago Squares, creating pizzas based on the Bears’ opponents each week. Billy joined Kevin Powell and Michael Piff to share what he has in store for the Bears’ divisional round matchup against the Rams, how he’s […]

What if the antidote to burnout lives in the space between a greeting, a shared meal, and a slower walk home? After six months in Jalapa, Veracruz, I came back with a clearer picture of how daily rituals of rest, presence, and kindness work like medicine. I share what Mexico taught me about societal nourishment: why the mañana mindset protects what matters, how simple courtesies build a strong collective nervous system, and why connection changes how your body digests, heals, and holds energy.To ground these ideas, I walk through three free live webinars designed to meet you where you are. We...

Sie ist eine DER Shootingstars der österreichischen Sommellerie und kehrte gerade erst aus der internationalen Sterne-Gastronomie zurück in die oststeirische Heimat in das legendäre Gasthaus Haberl&Fink! Im Podcast mit Max Zankl spricht sie über ihre Lehrjahre im Tantris unter Hans Haas, über große Ziele und warum in Walkersdorf nun französisch gekocht wird.

This week sHane is back! Join us as we discuss hot dogs and breakfast foods.

Why do you see so much Australian Wagyu in the U.S.—and what does it actually mean for the beef you’re buying?We go to sit down with Jesse Chiconi of 4C Consultancy for a beginner-friendly deep dive into Australian Wagyu. We break down how Australia scaled its Wagyu industry, why exporting is such a big part of the program, how Aussie grading works, and what really drives flavor and quality (genetics, feed, marbling “fineness,” and more).No sides. No hype. Just straight-up Wagyu education—so you can shop smarter, cook better, and understand what’s on your plate.

“Sometimes creativity is a place where I hide, especially right now with everything going on in the world. I need that respite.” — Silvia BifaroThis episode is your invitation to explore creativity through the lens of artistry, honesty, and finding your way back to your creative work. I’m joined by Silvia Bifaro, food photographer, stylist, and teacher whose evocative imagery blends storytelling, soul, and seasonal beauty.Silvia shares how creativity became both a refuge and a form of expression during early motherhood and personal transitions. We talk about the fantasy world she ...

Hoy dimos unas recetas muy ricas y consejos culinarios geniales y también consejos de salud.

八百屋さんになるにはどんな準備が必要なのか？自らの職歴のお話をしつつ、八百屋さんとして必要な許認可のお話です。八百屋さん配達中の車内から季節のお野菜や果物に関する豆知識をのんびりお話しています。YouTubeはこちら！https://youtu.be/pxESHZmjLkw