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GastroCuriosos... Investigando los secretos que la historia dejó en el plato

What a chef knows that no book teaches: how a service is organized, the moves that save time, and the mistakes everyone keeps making. Short episodes from the pass, for cooks, career changers and anyone who wants to run a home kitchen like a professional one. By Organizen.

Ce qu'un chef sait et qui ne s'apprend pas dans un livre : l'organisation d'un service, les gestes qui font gagner du temps, et les erreurs que tout le monde répète. Par Organizen.

What up, my Gourmet Jabronis! I’m your host, Kae Lani Palmisano, and Welcome to Everyone’s Critic in Philadelphia, the game show/talk show where the city’s most opinionated foodies square off to see who knows our restaurant scene best. Here’s how the game works. We have two Philly tastemakers. They compete in three rounds of trivia and debates, and the person to rack up the most points — which I dish out randomly throughout the game — wins bragging rights and the coveted title of Toughest Critic! Do you have the chops to be on the show? Apply to be a contestant by emailing me at ...

I have found some hilarious renditions and encounters with wine in Europe, but not enough here in Australia and New Zealand. Usually the bridge between humorous, personal stories and the academic world of wine is very long, so I wanted to shorten this bridge and attempt to make the reading and absorption of wine knowledge a bit more fun. I tried to create a balance between very technical processes and concepts, and deliver it in a fun way, where you can have a laugh while having a coffee somewhere, or sitting on the toilet at home, or on someone else's classier than yours.

'I find it impossible to read [Wood's recipes] without feeling a burst of fresh energy for the kitchen. . . essential nourishment for the reader every bit as much as for the cook' NIGELLA LAWSON To award-winning novelist Charlotte Wood, cooking is 'creativity in its purest form', nourishing the...

Dean und Ida teilen ihre Liebe für Banales, Virales und schwer Verdauliches. Und widmen sich dazwischen den ganz kleinen Fragen des Lebens.

Explore the Community Goods menu in Los Angeles, including coffee, matcha, breakfast favorites, sandwiches, pastries, and other popular menu options. This podcast shares useful information about different dishes and drinks, helping listeners discover what to expect before visiting. Whether you're planning a cafe visit or simply curious about the menu, tune in for simple and practical food information.

Le podcast qui parle vegetal comme on parle de marge : en chiffres. Chaque mois, Samuel Barbot -- ancien chef, fondateur de CineFood -- decortique un levier concret pour rendre la cuisine vegetale rentable en restauration. Pas d'ideologie, pas de militantisme : du cout matiere, des donnees de marche, des methodes applicables des le prochain service. Un episode = une methode, tiree de la collection de guides CineFood. Pour les restaurateurs, chefs et hoteliers qui veulent un vegetal qui fait gagner de l'argent.

Le keto promet beaucoup. Ici on parle cuisine : ce qu'on met dans l'assiette, ce que ca coute en temps, et ce qui tient sur la duree. Deux voix discutent des recettes et des methodes du Grand Livre des Recettes Keto, sans discours miracle ni regime punitif. Pour celles et ceux qui veulent cuisiner keto au quotidien sans y passer leurs soirees.

The guide to home bartending made easy—from building and stocking your bar to crafting recipes you and your guests will love. If you’ve ever wanted to bring home the fun of going out for drinks, this is the book for you! No other bartender’s guide breaks down the steps to setting up and...

Keto promises a lot. Here we talk cooking: what actually goes on the plate, what it costs you in time, and what holds up over months rather than weeks. Two voices discuss the recipes and methods from The Complete Keto Recipe Book, with no miracle claims and no punishing diet talk. For people who want to cook keto every day without spending their evenings on it.

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What happens when a kitchen appliance becomes part of a much bigger story? Welcome to Mixing Matters — the stories, lessons, knowledge and opportunities behind Thermomix. I’m Agata Forma, and for the past 12 years I’ve had the privilege of helping families discover Thermomix and meeting incredible people whose lives have crossed paths with it. Yes, Thermomix is a kitchen appliance. But it’s never just about the Thermomix. I’m much more interested in what happens because of it. The friendships formed. The businesses built. The confidence gained. The unexpected opportunities. And the ...

This audiobook is narrated by an AI Voice. You are not lazy. You are not unmotivated. You may just be eating in a way that is starving your brain of the one chemical it needs most to function at its best. The Dopamine Diet is a practical guide to using food to support your brain's natural...

Long before familiar dishes reached our tables, they were shaped by distant places, unexpected ingredients, human ingenuity, and changing cultures. Food Origin Stories uncovers the fascinating histories behind what we eat, revealing how simple foods became traditions, how recipes crossed borders, and how everyday ingredients found their place in kitchens around the world. From the origins of famous dishes and forgotten recipes to ancient culinary traditions, trade routes, inventions, and turning points in food history, each story connects the plate in front of us with the people and events ...

Este podcast nace para contar todo eso que pasa entre copas: historia, momentos, y conversaciones que suceden cuando las copas se levantan y la charla empieza a fluir🍷

The podcast that talks plant-based the way kitchens talk margin: in numbers. Samuel Barbot, former chef and founder of CineFood, breaks down one concrete lever at a time for making plant-based cooking profitable in hospitality. No ideology, no activism: food cost, market data, and methods you can run at your next service. One episode, one method, drawn from the CineFood collection of professional guides. For restaurateurs, chefs and hoteliers who want plant-based to make money.

Selling What You Make is a practical podcast for UK makers, growers, and food producers who want to turn their passion into a sustainable business, but feel stuck before they even start. Hosted by Andy, founder of Great British Farmers Market, each episode tackles the mental blocks, practical steps, and emotional validation needed to go from hesitation to your first sale. No hype. No overwhelm. Just honest, actionable guidance for building a business that aligns with your values. Together we can build something better.