検索キーワード： 食品・ワイン

In her long-awaited memoir, Ina Garten—aka the Barefoot Contessa, author of thirteen bestselling cookbooks, beloved Food Network personality, Instagram sensation, and cultural icon—shares her personal story with those hungry for a seat at her table. Here, for the first time, Ina Garten presents an intimate, entertaining, and inspiring account of her remarkable journey. Ina’s gift is to make everything look easy, yet all her accomplishments have been the result of hard work, audacious choices, and exquisite attention to detail.

原田年晴 かぶりつきサーズデー（ラジオ大阪 毎週木曜14:00～16:55）内のコーナー、「ご当地かぶりつきの旅」。原田年晴アナウンサーが日本各地のみどころ、ご当地グルメをご案内します。出演：原田年晴（ラジオ大阪アナウンサー）、清水綾音

You're standing in front of your refrigerator, a week after your last trip to the supermarket. You've got a bunch of random veggies, some wrinkly fruit, near-expired milk, and those pricey fresh herbs you bought for that one recipe. For a split second you picture yourself throwing everything away and ordering takeout. But instead . . . you pick up this cookbook. You're saving food, shrinking that grocery bill, and learning some key skills for making the most of what you have.

Welcome to the Wine Educate Podcast, your ultimate guide to mastering wine through the lens of WSET wine courses and certifications. Whether you’re a beginner exploring WSET Level 1 or preparing for the rigorous WSET Level 3 exam, this podcast is packed with insights tailored for every stage of your wine education journey. Learn wine tasting techniques using the Systematic Approach to Tasting (SAT), discover expert strategies for excelling in WSET essay practice, and dive into topics like food and wine pairing and career pathways in the wine industry. With episodes on professional wine ...

⁡カレー愛、つまり...スパイスの世界！食文化の深淵！日本人はなんでこんなにカレーが好きなのー！を解明したくありませんか？ カレーの世界を無限に楽しむ縦横無尽な情報を、学びと雑談の中間くらいで配信中。 「聴いたら、誰かとカレーの話がしたくなるはず」 ⁡ ⏰ 毎週水曜日 5:00〜 新着エピソード配信 ⁡ ------------------------------------- ⁡ 🔻おたより・番組まとめはこちらから https://lit.link/curry3bros ⁡ ------------------------------------- ⁡ ＼...

本放送では入りきらなかったことや、まきむーがひっそり挑戦したいことをお届けします。ラーメンを何気なく食べているあなたも、すでにラーメンファンなあなたも、この番組を聴けばよりラーメン沼にハマるかも。１カ月の〆に、ラーメン一杯、いかがですか？

いただきますからコテンパンに暴力と飯のお時間です。食や食べ物にまつわる話を身近なテーマからお話しする番組。

毎週金曜日 22:00 定期配信！ 「飲めない男」シラフ＝マサルと「飲みたい女」シュラン＝マイがお送りするお酒に関する雑談ラジオです♪ お便りはレターまたはこちらから↓ https://forms.gle/GDhgKMHt3evTPdbP6

As the Boy Scouts of America will attest, Cliff Jacobson wrote the book on campsite cooking. Basic Illustrated Cooking in the Outdoors is the official handbook for the Boy Scouts' cooking badge! A veteran of the outdoors and a guide of young people into remote areas of both Canada and the United States, Cliff Jacobson knows more about the routines of cooking than most adventurers. His unique ideas and sensible solutions to typical campsite dilemmas will make food stay edible longer and taste better.

佐々木彩夏（ももいろクローバーZ）が、食・旅・恋愛など、20代の等身大の女性として本音で語るトーク番組。好きな言葉は「鉄は熱いうちに打て」！思い立ったら即行動のフットワークの軽さを武器に、毎週いろいろな話題を、番組リスナー"ごはんつぶ"のみなさんとともに、ゼロかヒャクかでとことん語り尽くします！毎週土曜日17時頃配信！radikoポッドキャストでは過去回全部お聴きいただけます！番組ハッシュタグ　#佐々木彩夏ANNP（現在...

カリフォルニアで入手したワインをリスナーの皆さんとともに音で味わう体感型ポッドキャスト。聴くだけで、ワインを飲んだ気分になれる、ゆったり系コンテンツ。ワインを買って開ける毎に配信するスタイルです（＝不定期オンエア）

クックパッドの小竹貴子がお届けする“毎日の料理が楽しみになるポッドキャスト番組”。料理の世界で活躍しているゲストをお迎えし、料理や食への熱い思いを伺います。 ◆配信日時：毎月第1・第3金曜日16時〜 ◆メールアドレス bokura@cookpad.com ※後日、配信内容のダイジェスト版をクックパッドニュースに掲載。 クックパッドニュース：https://news.cookpad.com/

The Specialty Matcha Podcast is hosted by Ryan Ahn and Zongjun Li, cofounders of Sanko Matcha Products. We discuss the growth in popularity of matcha, innovation, and matcha science. We also interview thought leaders, tea merchants, and tea educators to discuss everything from sourcing, processing, blending, milling, storytelling, health claims, and much more. Sanko Matcha Products is a startup dedicated to using functional design to create contemporary matcha gear and the use of new technology to innovate the matcha milling process.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Join in on a trip down the sidewalks of the Bronx with culinary collective Ghetto Gastro for In the Cut, a gastronomical deep dive into the dishes and cultures that shape the New York foodscape. From “Chopped Stease” and hood Chinese to “Twerk n Jerk” and mofongo, Ghetto Gastro takes us through the origins and legacy of the borough’s food culture.

A bi-weekly podcast exploring the stories of sake. Brought to you by experts on the front lines of the industry in Japan.

Gisela Kreglinger, the daughter of a vintner and trained as theologian, invites us to discover wine as part of a more full-bodied Christian spirituality. She shows us how the soulful savoring of wine is God's way of wooing us back into a great love affair. Indeed, Jesus's first miracle was turning water into wine at a wedding. Along with bread, wine is the gift we receive at the table of communion. Through these gifts we experience God's glorious and loving presence among us, feeding and nurturing us in body, soul, and spirit.

富士山の麓、静岡県富士宮市を中心に、様々なゲストをお招きして語らう農系Podcastです

Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before, and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.

東京品川区の料理教室「一汁三彩」で不定期に開催している人気企画、「インプロ料理教室」をPodcast化しました。 ゲストが持ち込む食材とその日冷蔵庫にあるもので、即興で献立を決めて調理します。自宅で再現しやすい、カンタンおかずやおつまみ中心です。 ちょいちょい脱線します。作り始めてからも方針変更します。何が出来るかは、出来上がってのお楽しみ☆