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Bearnaise er Dyrenes Konge er madanmeldelse på radio. Forfatteren Martin Kongstad anmelder en restaurant efter 13-skalaen og taler med sin ledsager undervejs.

Bearnaise er Dyrenes Konge

Apprendre et comprendre le vin en toute simplicité

松島観光ホテル岬亭の提供でお送り致します。カクテルの種類、作り方（カクテル レシピ)は勿論のこと、お薦めのチーズ、ワイン等の情報をビデオポッドキャストでお送りします。著作制作：ディー・アンド・エルリサーチ株式会社。WWW.DANDL.CO.JP

THE MIDNIGHT COCKTAIL／PODCASTLIFE

This Is My Dram is a podcast in which we review a whisky and play songs to go with it along a thematic link to the whisky

This Is My Dram - The Whisky & Music Podcast

I Like Food! Food tastes good! Descendents lyrics? Or the premise of this delicious podcast? YOU BE THE JUDGE. 

Listen as 91X's Hilary explores San Diego's food culture &  the intersection of food and music in conversations with chefs, musicians, and other food lovers. 

Is your mouth watering yet?

I Like Food! Food tastes good! Descendents lyrics? Or the premise of this delicious podcast? YOU BE THE JUDGE. Listen as 91X's Hilary explores San Diego's food culture & the intersection of food and music in conversations with chefs, musicians, and other food lovers. Is your mouth watering yet?

I Like Food! Food tastes good! Descendents lyrics? Or the premise of this delicious podcast? YOU BE THE JUDGE. 

Listen as 91X's Hilary explores San Diego's food culture &amp;  the intersection of food and music in conversations with chefs, musicians, and other food lovers. 

Is your mouth watering yet?

I Like Food!

The Rust Belt Beer Podcast began and continues to be an excuse for two good friends, Joe and Ben, to get together once a week for the purposes of drinking beer and talking nonsense. This is "hanging out with friends drinking beer", but in podcast form! <hr> See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for privacy and opt-out information.

The Rust Belt Beer Podcast began and continues to be an excuse for two good friends, Joe and Ben, to get together once a week for the purposes of drinking beer and talking nonsense. This is "hanging out with friends drinking beer", but in podcast form! See acast.com/privacy for privacy and opt-out information.

The Rust Belt Beer Podcast began and continues to be an excuse for two good friends, Joe and Ben, to get together once a week for the purposes of drinking beer and talking nonsense. This is "hanging out with friends drinking beer", but in podcast form! See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for privacy and opt-out information.

Rust Belt Beer Talk

We talk to our winemakers to learn what drives them to do what they do - you'll learn a lot about wine and all the exciting things about wine making!

Drink Naked

Écoutez les tendances en matière de salades et les conseils des chefs. Joignez-vous à la chef Dana Cohen, chef du marketing corporatif chez Unilever Food Solutions, pendant qu'elle s'assoit avec des chefs des quatre coins du pays afin de discuter des 7 grandes tendances en matière de salade dans les restaurants. Des épisodes à déguster par petites bouchées de 5 à 10 minutes! Mettant en vedette de nouvelles inspirations de salades composées avec les Vinaigrettes Hellmann's.

Bouchées de salade: le balado du Jardin d'Idée Salade d'Hellmann's

Chaque week-end embarquez avec &nbsp;Jean-Sébastien Petitdemange pour un voyage à travers les destinations qui régaleront à coup sûr vos papilles.

Chaque week-end embarquez avec  Jean-Sébastien Petitdemange pour un voyage à travers les destinations qui régaleront à coup sûr vos papilles.

Balades gourmandes

This is a podcast dedicated to reaching out, inspiring, motivating, encouraging, and uplifting each and every one of us who is living on a second chance. We can do so many things beyond our wildest dreams if we just get past the little roadblocks in our everyday lives. By listening to my story and my experiences, you will find that I just like anybody else. I have dreams. I have goals and vision. Most importantly, I have purpose and so do you. Take your second chance and don't just hold it but embrace it. Live it. 

I will share here my journey as a chef, woman, mother, and friend.

This is a podcast dedicated to reaching out, inspiring, motivating, encouraging, and uplifting each and every one of us who is living on a second chance. We can do so many things beyond our wildest dreams if we just get past the little roadblocks in our everyday lives. By listening to my story and my experiences, you will find that I just like anybody else. I have dreams. I have goals and vision. Most importantly, I have purpose and so do you. Take your second chance and don't just hold it but embrace it. Live it. I will share here my journey as a chef, woman, mother, and friend.

Second Chance Living

博打・女・三度の飯より飲み物が好きな紳士2人が、様々な「飲料」をテーマに夜を語り明かすのびのびラジオです。

コーヒーやビールに関する疑問、質問がございましたら以下のアドレスにお願いします。
nomisugi.radio@gmail.com

【パーソナリティ】
オギハラ：コーヒー担当
☞1996年生まれ
☞CQI認定Qアラビカグレーダー、折り紙検定4級、裏千家中級
☞2年前「コーヒー好き」から「コーヒー屋」に

黒井 海：ビール担当
☞1992年生まれ
☞超一流食品専門商社営業
☞普通自動車第一種運転免許、乗馬ライセンス4級、食品表示検定中級
☞学生時代、ビール漬けの日々を送りたいがためにアイルランドへ留学

博打・女・三度の飯より飲み物が好きな紳士2人が、様々な「飲料」をテーマに夜を語り明かすのびのびラジオです。 コーヒーやビールに関する疑問、質問がございましたら以下のアドレスにお願いします。 nomisugi.radio@gmail.com 【パーソナリティ】 オギハラ：コーヒー担当 ☞1996年生まれ ☞CQI認定Qアラビカグレーダー、折り紙検定4級、裏千家中級 ☞2年前「コーヒー好き」から「コーヒー屋」に 黒井 海：ビール担当 ☞1992年生まれ ☞超一流食品専門商社営業 ☞普通自動車第一種運転免許、乗馬ライセンス4級、食品表示検定中級 ☞学生時代、ビール漬けの日々を送りたいがためにアイルランドへ留学

のみすぎチャンネル

Pull up a plate with Andrea and Lisa! Join us as we dish about our experiences with cooking, eating and running food focused businesses.

Dish! with Andrea  Lisa

PONTE PUENTE é um projecto que junta profissionais da área da gastronomia de Portugal e Espanha, convidando-os a explorar em conjunto a riqueza e diversidade da Península Ibérica. 

PONTE PUENTE es un proyecto que reúne a profesionales de la gastronomía de Portugal y España, invitándoles a explorar juntos la riqueza y diversidad de la Península Ibérica.

PONTE PUENTE é um projecto que junta profissionais da área da gastronomia de Portugal e Espanha, convidando-os a explorar em conjunto a riqueza e diversidade da Península Ibérica. PONTE PUENTE es un proyecto que reúne a profesionales de la gastronomía de Portugal y España, invitándoles a explorar juntos la riqueza y diversidad de la Península Ibérica.

PONTE PUENTE

Italian cuisine has developed through centuries of social and political change, with roots dating back to the 4th century BC. and was influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish and Arabic. Important changes occurred with the discovery of the New World and the introduction of new ingredients such as potatoes, tomatoes, peppers and corn, now fundamental in cooking but introduced in large quantities only in the 18th century. Italian cuisine is known above all for its vast regional diversity, its abundance in taste and condiments and as a classic example of the Mediterranean diet, recognized as an intangible heritage of humanity by UNESCO, in 2010, and is considered the most famous gastronomy in the world, with great international influence. US broadcaster CNN ranks it as one of the most popular cuisines globally. The main feature of Italian cuisine is its simplicity, with many dishes consisting of 4 to 8 ingredients. Italian chefs rely on the quality of the ingredients rather than the complexity of preparation. Traditional dishes and recipes, over the centuries, have often been created by grandmothers more than by chefs, and that is why many Italian recipes are suitable for home and everyday cooking. Many Italian dishes that were once known only in their regions of origin have spread across the country. Cheese (food of which Italy can boast the greatest diversity of existing types) and wine (of which Italy is the world's largest producer) constitute an important part of Italian cuisine, with many autochthonous varieties and specific legal protection, the Denomination of Controlled Origin (DOC). Coffee, especially espresso, is also an important and typical drink of Italian cuisine. Credits: <a href="https://it.wikipedia.org/wiki/Cucina_italiana" rel="noopener">https://it.wikipedia.org/wiki/Cucina_italiana</a>

Italian cuisine has developed through centuries of social and political change, with roots dating back to the 4th century BC. and was influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish and Arabic.Important changes occurred with the discovery of the New World and the introduction of new ingredients such as potatoes, tomatoes, peppers and corn, now fundamental in cooking but introduced in large quantities only in the 18th century. Italian cuisine is known above all for its vast regional diversity, its abundance in taste and condiments and as a classic example of the Mediterranean diet, recognized as an intangible heritage of humanity by UNESCO, in 2010, and is considered the most famous gastronomy in the world, with great international influence. US broadcaster CNN ranks it as one of the most popular cuisines globally.The main feature of Italian cuisine is its simplicity, with many dishes consisting of 4 to 8 ingredients. Italian chefs rely on the quality of the ingredients rather than the complexity of preparation. Traditional dishes and recipes, over the centuries, have often been created by grandmothers more than by chefs, and that is why many Italian recipes are suitable for home and everyday cooking. Many Italian dishes that were once known only in their regions of origin have spread across the country. Cheese (food of which Italy can boast the greatest diversity of existing types) and wine (of which Italy is the world's largest producer) constitute an important part of Italian cuisine, with many autochthonous varieties and specific legal protection, the Denomination of Controlled Origin (DOC). Coffee, especially espresso, is also an important and typical drink of Italian cuisine.Credits:https://it.wikipedia.org/wiki/Cucina_italiana

Italian cuisine has developed through centuries of social and political change, with roots dating back to the 4th century BC. and was influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish and Arabic. Important changes occurred with the discovery of the New World and the introduction of new ingredients such as potatoes, tomatoes, peppers and corn, now fundamental in cooking but introduced in large quantities only in the 18th century. Italian cuisine is known above all for its vast regional diversity, its abundance in taste and condiments and as a classic example of the Mediterranean diet, recognized as an intangible heritage of humanity by UNESCO, in 2010, and is considered the most famous gastronomy in the world, with great international influence. US broadcaster CNN ranks it as one of the most popular cuisines globally. The main feature of Italian cuisine is its simplicity, with many dishes consisting of 4 to 8 ingredients. Italian chefs rely on the quality of the ingredients rather than the complexity of preparation. Traditional dishes and recipes, over the centuries, have often been created by grandmothers more than by chefs, and that is why many Italian recipes are suitable for home and everyday cooking. Many Italian dishes that were once known only in their regions of origin have spread across the country. Cheese (food of which Italy can boast the greatest diversity of existing types) and wine (of which Italy is the world's largest producer) constitute an important part of Italian cuisine, with many autochthonous varieties and specific legal protection, the Denomination of Controlled Origin (DOC). Coffee, especially espresso, is also an important and typical drink of Italian cuisine. Credits: <a href="https://it.wikipedia.org/wiki/Cucina_italiana" rel="noopener noreferrer">https://it.wikipedia.org/wiki/Cucina_italiana</a>

Italian culinary tradition, english 1

Il podcast che ti porta nel futuro dell'enogastronomia! Scopri le storie di chi ha rivoluzionato e sta rivoluzionando il settore agroalimentare in Italia e nel mondo e preparati a essere ispirato dalle loro esperienze e visioni audaci e innovative. In ogni episodio, intervistiamo imprenditori, ristoratori, manager, agricoltori, leader e altri protagonisti del mondo del cibo, che con la loro creatività e passione plasmano il futuro dell'enogastronomia introducendo cambiamenti radicali e pionieristici nel settore. Seguici su Instagram per tanti contenuti succosi → <a href="https://www.instagram.com/thisisjuice_ig/" target="_blank" rel="noreferrer noopener">www.instagram.com/thisisjuice_ig/</a> Iscriviti al nostro canale Telegram (This is Juice) dove ti aggiorneremo in anteprima → <a href="https://t.me/thisisjuice" target="_blank" rel="noreferrer noopener">https://t.me/thisisjuice</a>

Il podcast che ti porta nel futuro dell'enogastronomia! Scopri le storie di chi ha rivoluzionato e sta rivoluzionando il settore agroalimentare in Italia e nel mondo e preparati a essere ispirato dalle loro esperienze e visioni audaci e innovative.In ogni episodio, intervistiamo imprenditori, ristoratori, manager, agricoltori, leader e altri protagonisti del mondo del cibo, che con la loro creatività e passione plasmano il futuro dell'enogastronomia introducendo cambiamenti radicali e pionieristici nel settore.Seguici su Instagram per tanti contenuti succosi → www.instagram.com/thisisjuice_ig/Iscriviti al nostro canale Telegram (This is Juice) dove ti aggiorneremo in anteprima → https://t.me/thisisjuice

Il podcast che ti porta nel futuro dell'enogastronomia! Scopri le storie di chi ha rivoluzionato e sta rivoluzionando il settore agroalimentare in Italia e nel mondo e preparati a essere ispirato dalle loro esperienze e visioni audaci e innovative. In ogni episodio, intervistiamo imprenditori, ristoratori, manager, agricoltori, leader e altri protagonisti del mondo del cibo, che con la loro creatività e passione plasmano il futuro dell'enogastronomia introducendo cambiamenti radicali e pionieristici nel settore. Seguici su Instagram per tanti contenuti succosi → <a href="https://www.instagram.com/thisisjuice_ig/" rel="noopener noreferrer">www.instagram.com/thisisjuice_ig/</a> Iscriviti al nostro canale Telegram (This is Juice) dove ti aggiorneremo in anteprima → <a href="https://t.me/thisisjuice" rel="noopener noreferrer">https://t.me/thisisjuice</a>

Juice it up - Il futuro del cibo

ISRAEL Is home to one of the most vibrant, forward-thinking food-tech ecosystems in the world, which makes it a desirable innovation hub.
In this podcast, we speak to the people driving that future of food: researchers, entrepreneurs, and venture capital investors.
Welcome to Foodtech stars with Carmit Oron & Merav Oren, Co-Founders at ACT Foodtech. Powered by Deloitte Catalyst.

ISRAEL Is home to one of the most vibrant, forward-thinking food-tech ecosystems in the world, which makes it a desirable innovation hub. In this podcast, we speak to the people driving that future of food: researchers, entrepreneurs, and venture capital investors. Welcome to Foodtech stars with Carmit Oron & Merav Oren, Co-Founders at ACT Foodtech. Powered by Deloitte Catalyst.

ISRAEL Is home to one of the most vibrant, forward-thinking food-tech ecosystems in the world, which makes it a desirable innovation hub.
In this podcast, we speak to the people driving that future of food: researchers, entrepreneurs, and venture capital investors.
Welcome to&nbsp;Foodtech stars&nbsp;with Carmit Oron &amp; Merav Oren, Co-Founders at ACT Foodtech. Powered by Deloitte Catalyst.

Foodtech Stars - Powered By ACT Foodtech

Kulinarisches Allerlei

Capitan yg digunakan untuk mengambil makanan

Capitan Foodtong

スペインのカタルーニャ州、バルセロナ近郊に住むYOHKOです。4年前からカタルーニャのオーガニックワインにハマり、SNSでテイスティングの発信をしています。それ以外にも、ここのワイン紹介本や雑誌があるので、それを訳して自分の言葉で発信したら？と思いつく。。。ということで、いくつか訳を上げましたが、自分でも言うのも何ですがつまらないので、テイスティングした結果や、ここでのワイン最新情報などを発信していこうかと思ってます〜。よろしくお願いしますね！

まだまだ秘境のスペインワイン（カタルーニャ州ワイン）

Siamo quotidianamente bombardati da informazioni di ogni tipo trasmesse da un numero sempre maggiore di strumenti di comunicazione e a volte cerchiamo una semplificazione, una fonte affidabile, una guida. La redazione di Flawless ha creato "Flawless tips Roma" un podcast che racconta tutte le migliori esperienze da vivere in città con stile, precisione e personalità e se questo podcast non ti basta ti aspettiamo su flawless.life

Flawless tips Roma

Synchronsprecher Dietmar Wunder und Sommelier Bernhard Moser sprechen über gutes Essen, guten Wein und alles rund um das Thema Genuss.

Geschmackssachen

Welcome to PLANETBEER.TV Podcasts - your home to a diverse range of craft beer stories hosted by Beer YouTubers, Chris & Paul. From the rambling chaos of the Fantasy Beer Name Podcast, to the industry deep dives with brewers and characters in People In Beer, to the upcoming series Death Row Beers, there’s something here for everyone! Good ronking to you all.

Welcome to PLANETBEER.TV Podcasts - your home to a diverse range of craft beer stories hosted by Beer YouTubers, Chris &amp; Paul. From the rambling chaos of the Fantasy Beer Name Podcast, to the industry deep dives with brewers and characters in People In Beer, to the upcoming series Death Row Beers, there’s something here for everyone! Good ronking to you all.

PLANETBEER.TV Podcasts

Tu veux en apprendre plus sur le vin ? 🍷
Bienvenue sur le Podcast de Rouge aux Lèvres !
Ici, je rencontre des "peoples" qui font le monde du vin aujourd'hui ! 
Vigneron(ne), oenologue, sommelier(re), propriétaire, experts et spécialistes : on parle sans langue de bois et toujours avec légèreté, simplicité et humour !
Le vin n'aura plus de secret pour toi !

Je suis Margot Ducancel, fondatrice de Rouge aux Lèvres, club oenologique 100% parisien et agence d'évènementiel oenologique pour entreprise.

N'hésite pas à t'abonner et marquer un commentaire si tu aimes ! ❤️

Tu veux en apprendre plus sur le vin ? 🍷 Bienvenue sur le Podcast de Rouge aux Lèvres ! Ici, je rencontre des "peoples" qui font le monde du vin aujourd'hui ! Vigneron(ne), oenologue, sommelier(re), propriétaire, experts et spécialistes : on parle sans langue de bois et toujours avec légèreté, simplicité et humour ! Le vin n'aura plus de secret pour toi ! Je suis Margot Ducancel, fondatrice de Rouge aux Lèvres, club oenologique 100% parisien et agence d'évènementiel oenologique pour entreprise. N'hésite pas à t'abonner et marquer un commentaire si tu aimes ! ❤️

Rouge aux Lèvres

Chef Brian Tsao &amp; Chef Paul "Frenchy" Denamiel

Chef Brian Tsao & Chef Paul "Frenchy" Denamiel

So You Wanna Get Fat?

בכל שבוע מארח הסטנדאפיסט והשף קובי בלולו אצלו בבית חבר או חברה ומבשל עבורם מנה אחת שהם בחרו. כל שבוע מנה אחרת. לכל פרק יצורף מתכון של המנה אותו בחר האורח.ת.
יהיו הרבה דיבורים על קומדיה, אוכל והחיים בכלל.

מוזיקה: אדם בלאגן
קריינות: תומר ולינגשטיין
גרפיקה: ירין פרנק ארליך 


קובי בלולו הוא שף וסטנדאפיסט שמארח בביתו או מגיע לבתים של אנשים לארוחות שף מוקפדות וסטנדאפ לשלל סוגי אירועים, 
מוזמנים להכנס לאתר
Facebook: Kobi Balulu \ Funny Fine Dine - Dinner and standup
Instagram: Kobi Balulu \ FFDTLV
TikTok: Kobi Balulu

בכל שבוע מארח הסטנדאפיסט והשף קובי בלולו אצלו בבית חבר או חברה ומבשל עבורם מנה אחת שהם בחרו. כל שבוע מנה אחרת. לכל פרק יצורף מתכון של המנה אותו בחר האורח.ת. יהיו הרבה דיבורים על קומדיה, אוכל והחיים בכלל. מוזיקה: אדם בלאגן קריינות: תומר ולינגשטיין גרפיקה: ירין פרנק ארליך קובי בלולו הוא שף וסטנדאפיסט שמארח בביתו או מגיע לבתים של אנשים לארוחות שף מוקפדות וסטנדאפ לשלל סוגי אירועים, מוזמנים להכנס לאתר Facebook: Kobi Balulu \ Funny Fine Dine - Dinner and standup Instagram: Kobi Balulu \ FFDTLV TikTok: Kobi Balulu

בטן מלאה - עם קובי בלולו

Tuff Shift! is a podcast designed to shed light, not just on behind the scenes antics, but on the incredibly resilient, reliable, durable, and of course talented folks who have served time running drinks, taking orders, and entertaining the masses. Who is the person seating me/ serving me/ clearing my plates/ making my drinks?&nbsp; Whether the service is good or bad for whatever reason, are you aware of the life these people lead when they hang up their aprons and put their feet up after putting up with you?&nbsp; &nbsp;With "105 years" worth of experience slinging hash and shaking drinks, the award-winning actor and singer, Sean Patrick Murtagh welcomes actors, singer, dancers, artists, creatives of all disciplines to share their war-stories, commiserate, and unpack all that goes into surviving the job and living the dream.

Tuff Shift! is a podcast designed to shed light, not just on behind the scenes antics, but on the incredibly resilient, reliable, durable, and of course talented folks who have served time running drinks, taking orders, and entertaining the masses. Who is the person seating me/ serving me/ clearing my plates/ making my drinks?  Whether the service is good or bad for whatever reason, are you aware of the life these people lead when they hang up their aprons and put their feet up after putting up with you?    With "105 years" worth of experience slinging hash and shaking drinks, the award-winning actor and singer, Sean Patrick Murtagh welcomes actors, singer, dancers, artists, creatives of all disciplines to share their war-stories, commiserate, and unpack all that goes into surviving the job and living the dream.

Tuff Shift!

From kitchen tables to cabinet meetings, The Hospitality Harbor Podcast explores the powerful intersection between the global hospitality industry and the political decisions that shape its future. Each week, we break down the headlines—from tipping laws to immigration reform, tourism bans to trade deals—exploring how policies affect real people in hotels, restaurants, travel, and tourism.

From kitchen tables to cabinet meetings, The Hospitality Harbor Podcast explores the powerful intersection between the global hospitality industry and the political decisions that shape its future. Each week, we break down the headlines—from tipping laws to immigration reform, tourism bans to trade deals—exploring how policies affect real people in hotels, restaurants, travel, and tourism.

The Hospitality Harbor

Yemek kitaplari ve yemekli kitaplari tanitan podcast

Gör De Bil

Välkommen till Somivia Podcast. En levande berättelse om vin, mat och livet runt bordet. Här samlas vi för att prata om allt som gör dryckens värld så fascinerande. Från druvor, jordmån och fatlagring. Till kultur, resor och gastronomi. I podden medverkar Italienälskaren Kristian Kotteby, en WSET-diplomerad sommelier, Champagne Connaisseur du Comité Champagne-certifierad vinimportör och djupt passionerad medarbetare i Somivia. Tillsammans med kollegan, frankofilen och cocktailblandaren Alexander “Barre” Barinov och Somivias kreativa mastermind och dryckesfantast Alec Ferrara, bjuder vi in dig till en värld fylld av vin, mat, resor och samtal utan filter. Vi är inte ute efter att föreläsa. Vi vill prata, smaka, dofta, fundera, ibland skratta och ibland ifrågasätta.I Somivia Podcast pratar vi om allt som rör vinets universum. Om klassiska vinregioner i Italien och Frankrike, om husmanskost och fine dining, om svenska alkoholvanor och om Systembolagets monopol. Vi dyker ner i allt från Barolo till Beaujolais, från pastans kemi till konsten att laga en perfekt köttfärslimpa. Vi pratar om hur klimatet förändrar vinvärlden, varför vissa viner berör och varför vissa flaskor blir livslånga minnen. Vi berättar också om vårt eget arbete. Om vinerna i Somivias portfölj, om våra resor till producenterna i Piemonte, Toscana, Champagne och Bordeaux, om våra vinprovningar och events i den hemliga VipSip Club, och om vårt kommande showroom och cocktailbar i Helsingør som öppnar våren 2026. Där planerar vi provningar, kurser, större events och små sammankomster där vin möter människor på riktigt.Podden är lika delar underhållning och kunskap, ibland allvar och ibland skratt. Vi blindprovar, testar, jämför, förklarar och ibland bara pratar om det vi älskar. Smaken, kulturen och människorna bakom varje flaska. Ibland har vi gäster. Vinmakare, kockar, kreatörer eller bara vänner med något klokt (eller roligt) att säga. Men oftast är det bara vi, ett bord, några glas, en flaska och en mikrofon. Vi vill att lyssnaren ska känna sig som en del av samtalet. Som att du sitter där med oss, i ett rum fyllt av korkar, idéer och doften av nyöppnad Barolo. Somivia Podcast är för dig som älskar vin, men inte nödvändigtvis vill kunna allt. För dig som vill förstå varför smaken är som den är, varför vissa viner passar till vissa maträtter och varför vin aldrig bara handlar om vin. Följ med oss på resan.Från vingård till glas, från Toscana till Helsingør, från samtal till smak. Somivia Podcast. Via sommelieren, till dina öron.<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

Välkommen till Somivia Podcast. En levande berättelse om vin, mat och livet runt bordet. Här samlas vi för att prata om allt som gör dryckens värld så fascinerande. Från druvor, jordmån och fatlagring. Till kultur, resor och gastronomi. I podden medverkar Italienälskaren Kristian Kotteby, en WSET-diplomerad sommelier, Champagne Connaisseur du Comité Champagne-certifierad vinimportör och djupt passionerad medarbetare i Somivia. Tillsammans med kollegan, frankofilen och cocktailblandaren Alexander “Barre” Barinov och Somivias kreativa mastermind och dryckesfantast Alec Ferrara, bjuder vi in dig till en värld fylld av vin, mat, resor och samtal utan filter. Vi är inte ute efter att föreläsa. Vi vill prata, smaka, dofta, fundera, ibland skratta och ibland ifrågasätta. I Somivia Podcast pratar vi om allt som rör vinets universum. Om klassiska vinregioner i Italien och Frankrike, om husmanskost och fine dining, om svenska alkoholvanor och om Systembolagets monopol. Vi dyker ner i allt från Barolo till Beaujolais, från pastans kemi till konsten att laga en perfekt köttfärslimpa. Vi pratar om hur klimatet förändrar vinvärlden, varför vissa viner berör och varför vissa flaskor blir livslånga minnen. Vi berättar också om vårt eget arbete. Om vinerna i Somivias portfölj, om våra resor till producenterna i Piemonte, Toscana, Champagne och Bordeaux, om våra vinprovningar och events i den hemliga VipSip Club, och om vårt kommande showroom och cocktailbar i Helsingør som öppnar våren 2026. Där planerar vi provningar, kurser, större events och små sammankomster där vin möter människor på riktigt. Podden är lika delar underhållning och kunskap, ibland allvar och ibland skratt. Vi blindprovar, testar, jämför, förklarar och ibland bara pratar om det vi älskar. Smaken, kulturen och människorna bakom varje flaska. Ibland har vi gäster. Vinmakare, kockar, kreatörer eller bara vänner med något klokt (eller roligt) att säga. Men oftast är det bara vi, ett bord, några glas, en flaska och en mikrofon. Vi vill att lyssnaren ska känna sig som en del av samtalet. Som att du sitter där med oss, i ett rum fyllt av korkar, idéer och doften av nyöppnad Barolo. Somivia Podcast är för dig som älskar vin, men inte nödvändigtvis vill kunna allt. För dig som vill förstå varför smaken är som den är, varför vissa viner passar till vissa maträtter och varför vin aldrig bara handlar om vin. Följ med oss på resan. Från vingård till glas, från Toscana till Helsingør, från samtal till smak. Somivia Podcast. Via sommelieren, till dina öron. Hosted on Acast. See acast.com/privacy for more information.

Välkommen till Somivia Podcast. En levande berättelse om vin, mat och livet runt bordet. Här samlas vi för att prata om allt som gör dryckens värld så fascinerande. Från druvor, jordmån och fatlagring. Till kultur, resor och gastronomi. I podden medverkar Italienälskaren Kristian Kotteby, en WSET-diplomerad sommelier, Champagne Connaisseur du Comité Champagne-certifierad vinimportör och djupt passionerad medarbetare i Somivia. Tillsammans med kollegan, frankofilen och cocktailblandaren Alexander “Barre” Barinov och Somivias kreativa mastermind och dryckesfantast Alec Ferrara, bjuder vi in dig till en värld fylld av vin, mat, resor och samtal utan filter. Vi är inte ute efter att föreläsa. Vi vill prata, smaka, dofta, fundera, ibland skratta och ibland ifrågasätta.I Somivia Podcast pratar vi om allt som rör vinets universum. Om klassiska vinregioner i Italien och Frankrike, om husmanskost och fine dining, om svenska alkoholvanor och om Systembolagets monopol. Vi dyker ner i allt från Barolo till Beaujolais, från pastans kemi till konsten att laga en perfekt köttfärslimpa. Vi pratar om hur klimatet förändrar vinvärlden, varför vissa viner berör och varför vissa flaskor blir livslånga minnen. Vi berättar också om vårt eget arbete. Om vinerna i Somivias portfölj, om våra resor till producenterna i Piemonte, Toscana, Champagne och Bordeaux, om våra vinprovningar och events i den hemliga VipSip Club, och om vårt kommande showroom och cocktailbar i Helsingør som öppnar våren 2026. Där planerar vi provningar, kurser, större events och små sammankomster där vin möter människor på riktigt.Podden är lika delar underhållning och kunskap, ibland allvar och ibland skratt. Vi blindprovar, testar, jämför, förklarar och ibland bara pratar om det vi älskar. Smaken, kulturen och människorna bakom varje flaska. Ibland har vi gäster. Vinmakare, kockar, kreatörer eller bara vänner med något klokt (eller roligt) att säga. Men oftast är det bara vi, ett bord, några glas, en flaska och en mikrofon. Vi vill att lyssnaren ska känna sig som en del av samtalet. Som att du sitter där med oss, i ett rum fyllt av korkar, idéer och doften av nyöppnad Barolo. Somivia Podcast är för dig som älskar vin, men inte nödvändigtvis vill kunna allt. För dig som vill förstå varför smaken är som den är, varför vissa viner passar till vissa maträtter och varför vin aldrig bara handlar om vin. Följ med oss på resan.Från vingård till glas, från Toscana till Helsingør, från samtal till smak. Somivia Podcast. Via sommelieren, till dina öron. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

Somivia Podcast

Improv Asylum and Laugh Boston's private events manager, Aly Brain, is joined by executive chef Kevin Long to discuss the hospitality industry. Listen as these colleagues and friends talk about trends, both good and bad, how to elevate your next event, the state of the industry, comedy, food, drinks, and more. They are joined by some of the biggest names in the Boston restaurant and hospitality field. From head chefs, to event planners, comedians.....and anyone else they can con into doing the show! This podcast is for everyone in the hospitality industry, anyone considering joining the industry, everyone in charge of planning an event, or anyone who loves food. (Oh and hopefully all the friends and family of the hosts!)

I'll Cry If I Want To

這是一個半夜聊食物的節目。 一位太陽巨蟹的愛吃鬼與一位火星巨蟹的愛吃鬼，以閒聊的方式回憶吃到覺得好吃的東西，分享給大家。希望大家也可以跟我們分享好吃的東西，無論在世界任何一個角落，我們都會想辦法去！！！ Powered by <a href="https://firstory.me/zh">Firstory Hosting</a>

這是一個半夜聊食物的節目。 一位太陽巨蟹的愛吃鬼與一位火星巨蟹的愛吃鬼，以閒聊的方式回憶吃到覺得好吃的東西，分享給大家。希望大家也可以跟我們分享好吃的東西，無論在世界任何一個角落，我們都會想辦法去！！！ Powered by Firstory Hosting

這是一個半夜聊食物的節目。 一位太陽巨蟹的愛吃鬼與一位火星巨蟹的愛吃鬼，以閒聊的方式回憶吃到覺得好吃的東西，分享給大家。希望大家也可以跟我們分享好吃的東西，無論在世界任何一個角落，我們都會想辦法去！！！ Powered by <a href="https://firstory.me/zh" rel="noopener noreferrer">Firstory Hosting</a>

深夜愛吃鬼

*"What’s the best beer for a beginner to try?” “How do I learn to taste beer like a pro?” “What are the different beer styles, and how do I choose?” “How can I pair beer with food?” And the big one: “Where do I fit into the world of craft beer as a woman?” If you’re asking these questions, you’ve found the podcast that’s going to make you feel confident, curious, and right at home in the craft beer world! Girls Talking Beer is here to help you go from craft-curious to a full-fledged connoisseur, while having a blast along the way. In each episode, we dive into topics like beer tasting basics, understanding those confusing beer terms, insider tips for finding the right styles for you, and so much more. We’ll even explore the inspiring stories of women in beer, give you tips for pairing beer with your favorite foods, and guide you through the steps to host your own beer tasting party! So, if you're ready to expand your craft beer knowledge, join a supportive community, and have some fun, you’re in the right place. Hit subscribe, pour your favorite pint, and get ready to toast to your new passion! &nbsp;

*"What’s the best beer for a beginner to try?” “How do I learn to taste beer like a pro?” “What are the different beer styles, and how do I choose?” “How can I pair beer with food?” And the big one: “Where do I fit into the world of craft beer as a woman?” If you’re asking these questions, you’ve found the podcast that’s going to make you feel confident, curious, and right at home in the craft beer world! Girls Talking Beer is here to help you go from craft-curious to a full-fledged connoisseur, while having a blast along the way. In each episode, we dive into topics like beer tasting basics, understanding those confusing beer terms, insider tips for finding the right styles for you, and so much more. We’ll even explore the inspiring stories of women in beer, give you tips for pairing beer with your favorite foods, and guide you through the steps to host your own beer tasting party! So, if you're ready to expand your craft beer knowledge, join a supportive community, and have some fun, you’re in the right place. Hit subscribe, pour your favorite pint, and get ready to toast to your new passion!  

Girls Talking Beer Podcast

Der Podcast "Whisky und Wahnsinn" verspricht eine spannende Reise durch die Welt des Whiskys, indem er ungewöhnliche Fakten und Geschichten präsentiert. Von teuren Flaschen bis hin zu außergewöhnlichen Reifungsprozessen werden Themen wie Geister in Flaschen und das Erbe vergangener Zeiten beleuchtet. Der Podcast richtet sich an Whiskyliebhaber, die sich für die Geheimnisse des Whiskys und dessen Herstellung interessieren. Dieser Podcast ist von einer whiskyaffinen KI erzeugt worden. #Whisky, #Whiskey, #Scotch, #SingleMalt, #Bourbon, #WhiskyLover, #WhiskyTasting, #WhiskyGram, #WhiskyTime, #Whis

Whisky und Wahnsinn: Verrückte Fakten in 5 Minuten

Gente RCN, un podcast de entrevistas con las personalidas más importantes de nuestro país en el arte, la música, la cocina, la televisión, el cine y la literatura. Conduce y dirige Jorge Balaguera.

Food Podcasts / Page 121

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Gör De Bil

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深夜愛吃鬼

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Whisky und Wahnsinn: Verrückte Fakten in 5 Minuten

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