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This episode provides a comprehensive culinary history of deviled eggs, tracing their evolution from ancient Roman appetizers and medieval Spanish recipes to their status as a Southern American staple. It explores how the term "deviling" originated in 18th-century Britain to describe spicy seasonings and how the dish eventually became a symbol of communal ritual at church socials and family gatherings. The narrative highlights the cultural contributions of enslaved African Americans and the role of convenience foods like mayonnaise in shaping the modern version of the appetizer. Beyond ...

Meet @petepidgeon in a new Krush Lounge! NTMA winner and industry pro! There’s a reason Pete Pidgeon has shared stages and studios with legends. His arrangements are intentional, his vocals are effortless, and that tone? Yes please!

Grocery Store Weekly Specials – the deals worth building meals around // Kristen Schumacher, Director of Culinary Operations & Education at Carnation Farms // Behind the Scenes at TD & Co. – Q & A // Beth Hickey, Wine Director & Sommelier at Barking Frog at Willows Lodge, shares Washington spring wine favorites // We dive into a Crab Feast with Hot Stove Society Chef Rasyidah Rosli // Easter Menu Planning – from brunch to dinner // Food for Thought: Tasty Trivia!

おたよりはこちらまで↓ 番組メールアドレス　harahachi@tbs.co.jp 番組公式X　@harahachi_tbs #はらはち

The Fork Report Hour 3 (03/28) - Omar Mawas Jr from Farmer Boys joins the show! Omar Mawas Jr. has been part of the Farmer Boys family his whole life. Omar Mawas, his father, became a franchisee in 2007. Mawas Jr. officially started working at Farmer Boys at the age of 16 and has grown with the brand ever since. Today, he’s an Area Manager overseeing 11 locations with 2 additional Mawas locations currently under construction and is a senior at California Polytechnic State University in San Luis Obispo. On his days off, he’s fueled on the basketball court with Double Big Cheese® and Fried ...

In compagnia di Pierpaolo Badalucco, proprietario della Società Agricola Badalucco Dos Tierras de la Igralis Garcìa, parliamo di:00:00 – Introduzione.02:08 – Dai primi passi nei vigneti, da adolescente, al periodo degli studi05:00 – Dal periodo scozzese, a quello spagnolo06:15 – Il ritorno a Marsala: quando? E perché?10:34 – I primi passi nella viticoltura.11:34 – Sistema Solera Vs. Sistema Perpetuo: le differenze e le similitudini che portano a vini concettualmente simili ma gustativamente spesso diversi.16:40 – Che idea è probabile si avesse del vino di Marsala all’epoca ...

先週に続き今週も、茨城県久慈郡大子町にある益子牧場の益子隆嗣からメッセージを紹介しました。令和元年東日本台風による久慈川被害のあと復興され、三代目を継承した現在、牧場で取り組まれている内容に加え、野菜作りにも取り組まれ、自家消費だけでなく、農産物直売所、JR常陸大子駅すぐそばの「だいご味らんど本店」と、「道の駅 奥久慈だいご」にある「だいご味らんど道の駅店」などで販売されていること。さらに、体調を崩...

Food Scene New York City **New York City's Culinary Renaissance: 2026's Hottest Bites and Global Flavors**Listeners, buckle up for New York's food scene in 2026—it's a sizzling whirlwind of innovation where global traditions collide with local flair. The Infatuation spotlights spring openings like Dean's in Soho, a British seafood pub from the King team, serving raw oysters, grilled Scottish langoustines, and Cornish stargazy fish pies paired with low-intervention wines. Nearby, Pizza Studio Tamaki brings Tokyo-Neapolitan pies to St. Marks Place, while Taquería El Califa de León lands in ...

The Fork Report Hour 2 (03/28) - The Fork Reporter recaps on the No Kid Hungry event happening April 11, and how their event helps to feed children. Plus, The Fork Reporter takes some calls from listeners for some foody tips and questions.See omnystudio.com/listener for privacy information.

This week on The BBQ Show, we're talking with Ryan and Kim about Spaceman Knives. Never a dull moment with these two, you learn quickly why they're on the cutting edge of the industry! They share their story, the passion behind growing something during COVID, and where they see it going. It takes more than just being sharp to design these knives. 🔪🥩

Master freeze drying for survival, preparedness, camping, hiking, and long-term food storage without getting lost in technical jargon or cookbook filler. Whether you want to build an emergency food supply, create lightweight trail meals for backpacking, or stock a more resilient pantry at home, Freeze Drying for Survival and the Outdoors gives you a practical beginner-friendly guide to preserving food with confidence. This book is written for real-world use, with a clear focus on emergency preparedness, outdoor adventure, self-reliance, and everyday pantry planning. Freeze drying can seem ...

In this episode of 8ighty 6ix, I sit down with Chef Bill York to talk about his journey through the restaurant industry—from Seattle kitchens to hospital food service, and from Front of House to Back of House leadership.We get into:His experience working in Seattle’s food sceneThe realities of working in a hospital kitchenTransitioning from FOH management to BOHThe differences in leadership, pressure, and kitchen cultureAnswering real foodie questions and industry insightsThis conversation covers growth, perspective, and what it really takes to navigate different roles in the hospitality ...

I wanted to touch base on my decision to stop reviews, so to speak and what. Also I wanted to give you a recap of last weeks Birthday meal!CiaoMark & Patti

¿Sientes que tu restaurante está desordenado, aunque vendas bien? En este episodio del podcast de Marketing para Restaurantes, conversamos con Juan Camilo Jaramillo, consultor de negocios enfocado en rentabilidad y flujo de caja, sobre la falta de estructura y procesos dentro del restaurante. Muchos dueños creen que su problema está en el marketing o en las ventas, cuando en realidad no tienen claridad de cómo funciona su negocio por dentro. En esta conversación aprenderás: ✔️ Por qué el problema no es la falta de ventas, sino la falta de estructura ✔️ Cómo dejar de ...

Conversamos con Fernando Goijman, creador de AIRE LIBRE y Julián del Pino, chef del lugar, uno de los restaurantes que más está dando que hablar en Buenos Aires. Un proyecto disruptivo, un concepto libre, una esquina icónica en Núñez, cocina porteña, jardín urbano y una propuesta que se animó a romper con la lógica tradicional del restaurante. Fernando, creador de Tostado, cuenta cómo decidió salir del modelo de cadena para pensar algo completamente distinto, una experiencia nocturna, de gran escala y con una identidad propia. Y, al mismo tiempo, Julián revela cómo se ...

Food 101, now in its sixth season, features the Mediterranean Grilled Vegetable Platter a celebration of vibrant colors, bold natural flavors, and the heart of Mediterranean cuisine, where simplicity meets depth through the careful use of fresh, seasonal ingredients. This episode explores how humble vegetables like zucchini, eggplant, bell peppers, onions, and tomatoes are transformed through the art of grilling, enhanced by the richness of extra virgin olive oil, aromatic herbs such as oregano and thyme, and the subtle brightness of lemon. Rooted in centuries-old culinary traditions from ...

Talha Rashid is a Continuous Improvement Manager at Handi Foods Ltd., a Canadian food manufacturer specializing in crackers and better‑for‑you snack products supplied to major retailers across North America. In this episode of That's a Food Job!, Talha breaks down what a continuous improvement career looks like in food manufacturing and how data, teamwork, and problem‑solving drive real change on the production floor. He explains how organizations identify inefficiencies, reduce waste, and improve productivity without compromising quality. --- Shownotes --- CareersNOW! is Food and ...

Ximena de Obaldía es Consultora en Hospitalidad y Restauración en XDO Consulting (@xdoconsulting) Egresada de Dedman School of Hospitality en Florida State University. Trabajó para dos grandes cadenas de restaurantes casuales en Estados Unidos: Brinker International (Chili’s) y Darden Restaurants (LongHorn Steakhouse). Su amor por su familia la regresa a Panamá para empezar a trabajar con diferentes proyectos gastronómicos.El Trapiche, la empresa familiar crece bajo su liderazgo y el de su hermano, el chef Domingo de Obaldía. Nacen nuevas marcas como Los Hermanos fried chicken y Doxis....

Welcome to another International YouTube Club episode of Local Chefs Go International. Host Charlie visits Kegel's Inn in Milwaukee to explore Austrian/Bavarian cuisine with co-owner Stephanie Kegel. Stephanie shares her background and the restaurant's history, then demonstrates how to make a classic Wiener Schnitzel—veal pounded thin, breaded, and fried in clarified butter—offering serving tips and tasting the finished dish. You can watch the YouTube video here - https://youtu.be/0VLhM8hdrBY Kegel's Inn Milwaukee - https://kegelsinn.com/ Visit Milwaukee Cookbook - https://...