Mostrando títulos en Comida y Vino

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.

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.

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

Tsjechië en wijn. Voor veel mensen geen vanzelfsprekende combinatie. Bierland, toch?Maar achter die aanname schuilt een wijncultuur met Romeinse wortels, een bewogen geschiedenis en een opvallend sterke kwaliteitsrevolutie sinds de jaren ’90.In deze aflevering van Wijn en Wijsheid nemen Marek en Marcel jou mee naar Moravië en Bohemen: twee wijnregio’s waar traditie en vernieuwing samenkomen. We duiken in de geschiedenis, leggen de regio’s en subregio’s uit, bespreken lokale druiven zoals Pálava en Frankovka en laten zien waarom deze wijnen zo geliefd zijn bij sommeliers in Tsjechië...

Watch the video: https://lifeminute.tv/home-and-family/video/refund-jeans-pockets-big-enough-your-tax-refundBig refunds need bigger pockets.That’s why Jackson Hewitt, one of the nation’s most trusted names in tax prep services, is introducing refund jeans: limited-edition denim jeans with pockets big enough to hold this season’s big tax refunds. For many, that could mean thousands of dollars back.Behind the scenes, Jackson Hewitt tax pros have been gearing up and staying on top of all the latest tax law changes, so you can rest easy this tax season.You can’t shop the jeans — but you ...

Thursday 1/15/26 Hosted on Acast. See acast.com/privacy for more information.

00:00 Einführung und Rückblick auf das Jahr 02:49 Weihnachten und Silvester in der Bäckerei 06:08 Mutscheltag und Traditionen 08:58 Gesunde Rezepte für das neue Jahr 11:53 Backtechniken und Tipps 15:06 Erinnerungen an Kanada und Backshows 21:17 Kreative Backaktionen und Erinnerungen 22:12 Erinnerungen an Kanada und besondere Erlebnisse 23:52 Neuerungen in der Backstube und Putzaktionen 25:32 Schnelle Fragen und Kindheitserinnerungen 29:09 Traditionelle Weihnachtsessen und Familientraditionen 33:03 Einflussreiche Geschenke aus der Kindheit

Chicken is one of the most common proteins people cook on the grill, and also one of the most complained about. Most people default to chicken breasts, but those are one of the least forgiving cuts you can cook. In this week's episode of the BBQ Tips Podcast, champion pitmaster Christie Vanover is going to share her secrets to juicy breasts, but she's also going to share a more budget friendly alternative that doesn't dry out. Juicy Grilled Chicken Breastshttps://girlscangrill.com/recipe/grilled-chicken-breasts/ Smoked Chicken Quartershttps://girlscangrill.com/recipe/smoked-chicken-quarters/ ...

This is the wine world’s rulebook, rewritten for real people. You don’t need to be rich, fluent in French, or born with a “great palate” to drink like a pro—you just need a plan. In How to Win at Wine, award-winning writer and wine educator Joe Roberts (founder of 1WineDude.com) delivers a funny, practical guide to finding wines you love, buying smarter, and enjoying every glass with confidence. From decoding labels to spotting hidden-value regions, mastering storage, and knowing when to splurge, this book strips away the snobbery and gives you the insider playbook for real-world ...

Fractional leadership is often misunderstood — and it’s quickly becoming one of the most powerful models shaping the future of work in food, beverage, and CPG.In this episode of Women Who Make It, Angela sits down with Lynn Ducharme, a seasoned recruiter and industry insider, to unpack why senior women aren’t opting out of the workforce — they’re opting out of broken systems. Together, they explore what’s driving the rise of fractional executives, what companies are actually hiring for, and where both sides get it wrong.Lynn shares candid insights on why execution matters more than...

kèo nhà cái 55 là tên gọi khác của Kèo Nhà Cái, hoạt động thông qua website chính thức keonhaca55.sh. Trang web được xây dựng nhằm cung cấp thông tin bóng đá một cách toàn diện, phục vụ nhu cầu theo dõi và cập nhật của đông đảo người hâm mộ thể thao. Với hệ thống nội dung phong phú, Kèo Nhà Cái 55 hướng tới việc mang đến nguồn dữ liệu tham khảo nhanh chóng, chính xác và khách quan.Tại đây, người dùng có thể dễ dàng tra cứu tỷ lệ kèo bóng đá, theo dõi kết quả ...

Cheryl Baehr Of St Louis Magazine Visits The Supper Club To Talk About An Array Of Great Restaurants In St Louis.

We interview the Deputy Mayor of the City of St. Petersburg, Dr. Kanika Tomalin. She has just published a cookbook titled, St. Pete Eats, where 30 local eateries have provided healthy recipes. After the interview, we stroll over to our favorite salad eatery, Greenstock, where Lori and Kevin get a fresh, tasty, healthy lunch.

We interview Sef Gonzalez from BurgerBeast.com. He is a hamburger and comfort food aficionado, food event organizer, has his own bottled condiments, and his own burger creations as a pop-up in a Miami restaurant. He's been food blogging since 2008. At the top of the show we discuss James beard - the man, the house, the foundation, and the awards, and Kevin's recent experience with Sichuan Peppercorns.

We interview Chef Jeffrey Jew about Lingr, his new restaurant opening in March / April in downtown St. Petersburg. The eatery will provide a unique combination of Norwegian and Chinese cuisines. They will be serving breakfast, lunch and dinner. After chef, we talk about the incredible St. Louis Style Ribs we got from St. Pete Meat & Provisions. They provide restaurant quality meats, and other items for cooking at home. They have some hard-to-find cuts, and their meats come from local independent farms where the animals are humanely raised, free range, organic, and non-GMO.

Our featured interview is with Marlin Kaplan and Jedd Yudelson from Grace Restaurant in Pass-a-Grille Beach. After the interview, we have a discussion with Marlin and Jedd about Umami, and MSG.