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On-Air Sanjo Radio FM 797 in Kyoto, 1st&3rd fri 24:00-24:15Swap idea with International professionals, scientists, artists

On-Air Sanjo Radio FM 797 in Kyoto, 1st&amp;3rd fri 24:00-24:15Swap idea with International professionals, scientists, artists

Wonderful Science**Radio*

How is technology changing what and how we eat? From inside one of the world's most famous kitchens to a lab that edits plant genes, the first season of Edible Brooklyn's "In the Field" explores the rapidly evolving intersection of food and technology—two constants of everyday life. 

We investigate the tech behind the food we eat, the tech that doesn't belong in our dinner and the tech that doesn't exist yet—but should. Get inspired to invent, to plant, to cook and to stay informed.

Edible Brooklyn celebrates the people and ideas who make our local food communities more sustainable, equitable, nutritious and delicious and is a member of the Edible Communities network.

How is technology changing what and how we eat? From inside one of the world's most famous kitchens to a lab that edits plant genes, the first season of Edible Brooklyn's "In the Field" explores the rapidly evolving intersection of food and technology—two constants of everyday life. We investigate the tech behind the food we eat, the tech that doesn't belong in our dinner and the tech that doesn't exist yet—but should. Get inspired to invent, to plant, to cook and to stay informed. Edible Brooklyn celebrates the people and ideas who make our local food communities more sustainable, equitable, nutritious and delicious and is a member of the Edible Communities network.

In the Field with Edible Brooklyn

Hell’s Kitchen alumni Chefs Clemenza Caserta Jr. & Cutthroat Kitchen Champ, and CHOPPED contestant, Chef Rob Burmeister in what is the most entertaining on-demand radio show you will ever come across. Hang out as they talk w foodies, local chefs, BBQ Pitmasters, some of today’s hottest celebrity chefs and reality stars in “Chewing the Fat with Big and Beefy.” With Recipes, gossip and verbal food fights these two will keep you on the edge of your seat, and rolling with comedic tantrums all night.

Hell’s Kitchen alumni Chefs Clemenza Caserta Jr. &amp; Cutthroat Kitchen Champ, and CHOPPED contestant, Chef Rob Burmeister in what is the most entertaining on-demand radio show you will ever come across. Hang out as they talk w foodies, local chefs, BBQ Pitmasters, some of today’s hottest celebrity chefs and reality stars in “Chewing the Fat with Big and Beefy.” With Recipes, gossip and verbal food fights these two will keep you on the edge of your seat, and rolling with comedic tantrums all night.

Chewing The Fat w/ Big and Beefy

Tarsha and Pete talk about stuff, trade insults, call people and rate candy. 45-ish minutes you'll never get back. Don't say you weren't warned.

Electric Candygram podcast

Welcome to the Fermented Podcast where we celebrate the people behind the wonderful transformative world of fermentation in all its many forms. Fermented founder and community builder Murray Slater has set out to discover the stories behind these fermentation pioneers and evangelist. Its science and art all rolled into a package of passion and perseverance. Its a battle against the bland, a collaboration of culture,  an exciting and enriching world waiting to be discovered

Welcome to the Fermented Podcast where we celebrate the people behind the wonderful transformative world of fermentation in all its many forms. Fermented founder and community builder Murray Slater has set out to discover the stories behind these fermentation pioneers and evangelist. Its science and art all rolled into a package of passion and perseverance. Its a battle against the bland, a collaboration of culture, an exciting and enriching world waiting to be discovered

Fermented

Ahoj, jsem Kristián z Jedno Kafe - Espresso &amp; Brew baru v centru Liberce. Pravidelně u nás v kavárně pořádáme různé akce a chtěli jsme, aby po nich zůstala i jiná památka než vzpomínka. Proto vznikl podcast, díky kterému se můžete spolu s námi zastavit Na Jedno Kafe s významnými osobnostmi nejen z kávového světa.

Ahoj, jsem Kristián z Jedno Kafe - Espresso & Brew baru v centru Liberce. Pravidelně u nás v kavárně pořádáme různé akce a chtěli jsme, aby po nich zůstala i jiná památka než vzpomínka. Proto vznikl podcast, díky kterému se můžete spolu s námi zastavit Na Jedno Kafe s významnými osobnostmi nejen z kávového světa.

Na Jedno Kafe

Depuis mon micro, j’emmène l’auditeur en coulisses : dans les cuisines, sur les marchés, chez les artisans qui font battre le cœur de la gastronomie entre Bordeaux, le Pays Basque et au-delà. Chaque épisode est une rencontre, une conversation à hauteur d’homme, où l’on parle de produits, de saisons, de transmission… mais surtout d’histoires de vie.
À travers ces voix, je tisse un carnet de route sonore : chefs, producteurs, vignerons, boulangers, torréfacteurs, acteurs du tourisme et de la table viennent y partager leur parcours, leurs doutes, leurs envies, leurs engagements. Le podcast est pensé comme un compagnon de voyage : on l’écoute en train, en voiture, en cuisine, en préparant le prochain séjour gourmand.
Mon ambition est simple : donner envie d’aller plus loin que l’assiette, de comprendre ce qui se cache derrière chaque bouchée, et de partir à la rencontre de celles et ceux qui la rendent possible.
www.bordeauxfood.fr
Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

Depuis mon micro, j’emmène l’auditeur en coulisses : dans les cuisines, sur les marchés, chez les artisans qui font battre le cœur de la gastronomie entre Bordeaux, le Pays Basque et au-delà. Chaque épisode est une rencontre, une conversation à hauteur d’homme, où l’on parle de produits, de saisons, de transmission… mais surtout d’histoires de vie. À travers ces voix, je tisse un carnet de route sonore : chefs, producteurs, vignerons, boulangers, torréfacteurs, acteurs du tourisme et de la table viennent y partager leur parcours, leurs doutes, leurs envies, leurs engagements. Le podcast est pensé comme un compagnon de voyage : on l’écoute en train, en voiture, en cuisine, en préparant le prochain séjour gourmand. Mon ambition est simple : donner envie d’aller plus loin que l’assiette, de comprendre ce qui se cache derrière chaque bouchée, et de partir à la rencontre de celles et ceux qui la rendent possible. www.bordeauxfood.fr Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

Bordeauxfood

Das Zuhause für Kohlenhydrate 

Frei nach dem Motto „Du bist was Du isst“ wäre ich wohl…Ein Teller Pasta mit extra Parmesan und knusprigem Brot. Oder eine Käseplatte. Mit Brot. Und Butter. Denn die kommt auch überall vor.

Während andere die Vorteile von Low Carb anpreisen, halte ich ein Baguette und eine Packung Nudeln im Arm und sage leise „Wir gegen den Rest der Welt“. Wenn ihr Euch anschließen wollt, seid ihr herzlich willkommen bei diesem Podcast rund um Essen, Kochen und Ernährung. Immer ohne erhobenen Zeigefinger, dafür mit viel Spaß am Essen und ganz viel Liebe zum Kochen. 

Wollt ihr mehr über mich, meinen Foodblog und all die Themen erfahren, über die ich lieber rede statt sie aufzuschreiben: Schaltet ein und hört rein ;-). Und abonnieren könnt ihr mich natürlich auch.

Ihr findet mich auf
Spotify, itunes, Deezer und Overcast.


Ich freu mich auf Eure Kommentare, Fragen und Anregungen auf Instagram @zuhause_fuer_kohlenhydrate oder einfach hier auf dieser Seite!

Ihr erreicht mich natürlich auch per mail unter
Zuhause.fuer.kohlenhydrate@gmail.com

Und Twitter gibt es auch noch:
@ZuhauseK

Oder auf meinem Foodblog (aka das kochende Zuhause für Kohlenhydrate) : https://theblacksheepandallitsyummyfood.com

Das Zuhause für Kohlenhydrate Frei nach dem Motto „Du bist was Du isst“ wäre ich wohl…Ein Teller Pasta mit extra Parmesan und knusprigem Brot. Oder eine Käseplatte. Mit Brot. Und Butter. Denn die kommt auch überall vor. Während andere die Vorteile von Low Carb anpreisen, halte ich ein Baguette und eine Packung Nudeln im Arm und sage leise „Wir gegen den Rest der Welt“. Wenn ihr Euch anschließen wollt, seid ihr herzlich willkommen bei diesem Podcast rund um Essen, Kochen und Ernährung. Immer ohne erhobenen Zeigefinger, dafür mit viel Spaß am Essen und ganz viel Liebe zum Kochen. Wollt ihr mehr über mich, meinen Foodblog und all die Themen erfahren, über die ich lieber rede statt sie aufzuschreiben: Schaltet ein und hört rein ;-). Und abonnieren könnt ihr mich natürlich auch. Ihr findet mich auf Spotify, itunes, Deezer und Overcast. Ich freu mich auf Eure Kommentare, Fragen und Anregungen auf Instagram @zuhause_fuer_kohlenhydrate oder einfach hier auf dieser Seite! Ihr erreicht mich natürlich auch per mail unter Zuhause.fuer.kohlenhydrate@gmail.com Und Twitter gibt es auch noch: @ZuhauseK Oder auf meinem Foodblog (aka das kochende Zuhause für Kohlenhydrate) : https://theblacksheepandallitsyummyfood.com

Das Zuhause für Kohlenhydrate

Charapo loco

Good Times & Affordable Wines is a weekly podcast for the average wine lover, by Tom - The Good Wine Cru.Weekly guests give you the lowdown on their funny stories and life with wine, plus a few tips and recommendations for affordable wines.

Good Times &amp; Affordable Wines is a weekly podcast for the average wine lover, by Tom - The Good Wine Cru.Weekly guests give you the lowdown on their funny stories and life with wine, plus a few tips and recommendations for affordable wines.

Good Times & Affordable Wines

生活共同体TSUMUGIは、2021年4月からストートし現在は約70名のメンバーと共に、「自分にも地球にも善い暮らし」を模索しながら、日々の暮らしに落とし込み、実践していくコミュニティです。
一体どんな活動をしているのか？
生活共同体とはどんな環境なのか？
同時多発で行われているTSUMUGIの活動記録を1週間ごとにまとめ、音声にて配信していきます。

生活共同体TSUMUGIは、2021年4月からストートし現在は約70名のメンバーと共に、「自分にも地球にも善い暮らし」を模索しながら、日々の暮らしに落とし込み、実践していくコミュニティです。 一体どんな活動をしているのか？ 生活共同体とはどんな環境なのか？ 同時多発で行われているTSUMUGIの活動記録を1週間ごとにまとめ、音声にて配信していきます。

つむぎの時間　by TSUMUGI

Welcome to Reel Bubbles with Allie Rae & Kellsie!

Welcome to Reel Bubbles with Allie Rae &amp; Kellsie!

Reel Bubbles Podcast

Allt fler svenskar väljer att äta växtbaserat, både med tanke på smaken, hälsan, djuren och planeten. I Vegopodden pratar vi om den nya gröna maten, de senaste trenderna och hur du gör de rätta valen för att må bättre. Det blir helt enkelt mat och livsstil med ett helhetstänk så att både du och planeten mår bättre. Prenumerera nu för att inte missa kommande avsnitt! Vegopodden görs av <a href="https://vegomagasinet.se" rel="noopener noreferrer" target="_blank">Vego</a>, som är Sveriges största gröna mattidning med över 98 000 läsare och som dessutom har ett av landets största matkonton på instagram: <a href="https://instagram.com/vegomagasinet" rel="noopener noreferrer" target="_blank">@vegomagasinet</a>. Programledare är Mattias Kristiansson, chefredaktör på Vego. <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.

Allt fler svenskar väljer att äta växtbaserat, både med tanke på smaken, hälsan, djuren och planeten. I Vegopodden pratar vi om den nya gröna maten, de senaste trenderna och hur du gör de rätta valen för att må bättre. Det blir helt enkelt mat och livsstil med ett helhetstänk så att både du och planeten mår bättre. Prenumerera nu för att inte missa kommande avsnitt! Vegopodden görs av Vego, som är Sveriges största gröna mattidning med över 98 000 läsare och som dessutom har ett av landets största matkonton på instagram: @vegomagasinet. Programledare är Mattias Kristiansson, chefredaktör på Vego. See acast.com/privacy for privacy and opt-out information.

Allt fler svenskar väljer att äta växtbaserat, både med tanke på smaken, hälsan, djuren och planeten. I Vegopodden pratar vi om den nya gröna maten, de senaste trenderna och hur du gör de rätta valen för att må bättre. Det blir helt enkelt mat och livsstil med ett helhetstänk så att både du och planeten mår bättre. Prenumerera nu för att inte missa kommande avsnitt! Vegopodden görs av <a href="https://vegomagasinet.se" rel="noopener noreferrer">Vego</a>, som är Sveriges största gröna mattidning med över 98 000 läsare och som dessutom har ett av landets största matkonton på instagram: <a href="https://instagram.com/vegomagasinet" rel="noopener noreferrer">@vegomagasinet</a>. Programledare är Mattias Kristiansson, chefredaktör på Vego. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for privacy and opt-out information.

Vegopodden

Non solo le ricette per miscelare il Martini 'Definitivo' (che comunque ci sono, assieme a qualche incursione nei tannini): in questo podcast potrete trovare cenni storici, curiosità e aneddoti sulla grande epopea alcolica che dai primi fermentati vegetali cinesi di novemila anni fa è atterrata sui banconi dei bar di tutto il mondo. Alchimisti, chimici, monaci, medici, marinai, pirati, contrabbandieri, divi del cinema, capitani d'industria, e - soprattutto - i bartender più importanti delle rispettive epoche sono i protagonisti di questo viaggio nella storia dei liquori e degli spiriti. Perché se oggi ordiniamo un Negroni o un Manhattan è solo perché qualcuno molto di prima di noi ne ha letteralmente inventato la leggenda. Scegliete con la pancia, giudicate con la testa, bevete - responsabilmente - con il cuore. Un nuovo episodio ogni venerdì.

Non solo le ricette per miscelare il Martini 'Definitivo' (che comunque ci sono, assieme a qualche incursione nei tannini): in questo podcast potrete trovare cenni storici, curiosità e aneddoti sulla grande epopea alcolica che dai primi fermentati vegetali cinesi di novemila anni fa è atterrata sui banconi dei bar di tutto il mondo. Alchimisti, chimici, monaci, medici, marinai, pirati, contrabbandieri, divi del cinema, capitani d'industria, e - soprattutto - i bartender più importanti delle rispettive epoche sono i protagonisti di questo viaggio nella storia dei liquori e degli spiriti. Perché se oggi ordiniamo un Negroni o un Manhattan è solo perché qualcuno molto di prima di noi ne ha letteralmente inventato la leggenda.Scegliete con la pancia, giudicate con la testa, bevete - responsabilmente - con il cuore.Un nuovo episodio ogni venerdì.

Non solo le ricette per miscelare il Martini 'Definitivo' (che comunque ci sono, assieme a qualche incursione nei tannini): in questo podcast potrete trovare cenni storici, curiosità e aneddoti sulla grande epopea alcolica che dai primi fermentati vegetali cinesi di novemila anni fa è atterrata sui banconi dei bar di tutto il mondo. Alchimisti, chimici, monaci, medici, marinai, pirati, contrabbandieri, divi del cinema, capitani d'industria, e - soprattutto - i bartender più importanti delle rispettive epoche sono i protagonisti di questo viaggio nella storia dei liquori e degli spiriti. Perché se oggi ordiniamo un Negroni o un Manhattan è solo perché qualcuno molto di prima di noi ne ha letteralmente inventato la leggenda. Scegliete con la pancia, giudicate con la testa, bevete - responsabilmente - con il cuore. Un nuovo episodio ogni venerdì.

The Gentledrinker

Jake Burger is a keen amateur cocktail historian, with a career in the drinks industry spanning four decades, as part of the team responsible for creating Jake’s Bar &amp; Grill in Leeds, The Portobello Star and The Distillery on London’s Portobello Road, and The Ginstitute, England’s preeminent educational gin experience. Jake has long sunk himself into the history of the cocktail and the mixed drink, and this
is his first book on the subject.

Jake Burger is a keen amateur cocktail historian, with a career in the drinks industry spanning four decades, as part of the team responsible for creating Jake’s Bar & Grill in Leeds, The Portobello Star and The Distillery on London’s Portobello Road, and The Ginstitute, England’s preeminent educational gin experience. Jake has long sunk himself into the history of the cocktail and the mixed drink, and this is his first book on the subject.

An Anthology of 12 Classic Cocktails

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 18

Bebe Kumi, a term in the local language of Curaçao meaning "drink with me." The basis of Bebe Kumi is to explore the food & beverage industry of Curaçao through the eyes, minds and experiences of our professionals here on the island. From bartenders to chefs, farmers, food distributors, even small batch brewers, we hope to bring light to our industry with words from these individuals in order to share a better viewpoint with our audience. So sit back and pour yourself something nice and Bebe Kumi.

Bebe Kumi, a term in the local language of Curaçao meaning "drink with me." The basis of Bebe Kumi is to explore the food &amp; beverage industry of Curaçao through the eyes, minds and experiences of our professionals here on the island. From bartenders to chefs, farmers, food distributors, even small batch brewers, we hope to bring light to our industry with words from these individuals in order to share a better viewpoint with our audience. So sit back and pour yourself something nice and Bebe Kumi.

Bebe Kumi Food & Beverage Podcast

Sempre com muito bom humor e informação, Lulu Peters fala das últimas notícias da gastronomia do Distrito Federal. Ela atua como crítica de gastronomia desde 2007. Com experiência também como consultora e curadora de festivais gastronômicos. O CBN Sabores vai ao ar todas as segunda e sextas às 11h50 da manhã.

Lulu Peters - CBN Sabores Brasília

¿Alguna vez has estado haciendo sobremesa con un cocinero? 

En Mesa para dos se hablan los temas que seguramente te contaría ese amigo que es un apasionado por la comida y la cocina.

Aquí están las respuestas a esas inquietudes que se cruzan por la cabeza de un cocinero.

¿Alguna vez has estado haciendo sobremesa con un cocinero? En Mesa para dos se hablan los temas que seguramente te contaría ese amigo que es un apasionado por la comida y la cocina. Aquí están las respuestas a esas inquietudes que se cruzan por la cabeza de un cocinero.

MESA PARA DOS

Go on a journey of Wellington’s diverse culinary scene as we savour and celebrate the food stories of Wellington. Recorded as part of Visa Wellington On a Plate’s Food Story Speaker Series and presented by Te Papa, find out about how some of our favourite foods made it across the ocean, and into Aotearoa’s food history.

What‘s Fresh served up by Visa Wellington On a Plate

Join Chef Ryan Jennings as he delves into the dynamic intersections of food, entrepreneurship, and the compelling stories behind his guests’ journeys. Each episode offers an inspiring blend of culinary insights, business wisdom, and personal narratives that highlight the passion and drive shaping the world of food and beyond.

Shelling Peas

Hi, ich bin Miss Cupcake und liebe es, neue Rezepte auszuprobieren. 
In meinen Podcast zeige ich dir ganz viele gesund, vegane und einfach leckere Rezepte, die du Zuhause nachbacken kannst!
Schreib mir auch gerne eine Backidee, die ich dann gerne nachbacke. 

Ich freue mich sehr, wenn du mir auf Insta folgen möchtest. Hier der Link: https://www.instagram.com/macarons_und_karamell?igsh=MXU1cmU0azFnY2o4MA%3D%3D&amp;utm_source=qr
Oder einfach unter: Macarons_und_karamell
Lass gerne einen Kommentar dar. Ich würde mich freuen!
Deine Miss Cupcake

Hi, ich bin Miss Cupcake und liebe es, neue Rezepte auszuprobieren. In meinen Podcast zeige ich dir ganz viele gesund, vegane und einfach leckere Rezepte, die du Zuhause nachbacken kannst! Schreib mir auch gerne eine Backidee, die ich dann gerne nachbacke. Ich freue mich sehr, wenn du mir auf Insta folgen möchtest. Hier der Link: https://www.instagram.com/macarons_und_karamell?igsh=MXU1cmU0azFnY2o4MA%3D%3D&utm_source=qr Oder einfach unter: Macarons_und_karamell Lass gerne einen Kommentar dar. Ich würde mich freuen! Deine Miss Cupcake

Macarons und Karamell 
Mein Back-Podcast

分享旅遊、生活所體驗到的各種餐廳、小吃，記錄下用餐的心得與感觸，感受食物帶給我的情感，讓大家可以藉由分享找尋吃東西的靈感唷。當然我也會分享小娜我的一些生活漫談唷! IG：na_love_eat Facebook：貪吃小娜 Powered by <a href="https://firstory.me/zh">Firstory Hosting</a>

分享旅遊、生活所體驗到的各種餐廳、小吃，記錄下用餐的心得與感觸，感受食物帶給我的情感，讓大家可以藉由分享找尋吃東西的靈感唷。當然我也會分享小娜我的一些生活漫談唷! IG：na_love_eat Facebook：貪吃小娜 Powered by Firstory Hosting

分享旅遊、生活所體驗到的各種餐廳、小吃，記錄下用餐的心得與感觸，感受食物帶給我的情感，讓大家可以藉由分享找尋吃東西的靈感唷。當然我也會分享小娜我的一些生活漫談唷! IG：na_love_eat Facebook：貪吃小娜 Powered by <a href="https://firstory.me/zh" rel="noopener noreferrer">Firstory Hosting</a>

娜些食光

Cooking with Milwaukee Community Leaders is an interview and cooking show where we talk about our guests’ work in the community, cook something, and then enjoy the meal together. From our elected leaders to those working at the grassroots, we talk with people trying to make Milwaukee a better place.

Cooking with Milwaukee Community Leaders is an interview and cooking show where we talk about our guests’ work in the community, cook something, and then enjoy the meal together. From our elected leaders to those working at the grassroots, we talk with people trying to make Milwaukee a better place.

Cooking with Milwaukee Community Leaders

Back in all it’s supposed glory, the guys of United We Drink will take you through the world of craft beer from their own perspective and experiences.

United We Drink

Le podcast qui invite les professionnels du fromage pour en manger et en parler.<hr> Hébergé par Acast. Visitez <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> pour plus d'informations.

Le podcast qui invite les professionnels du fromage pour en manger et en parler. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Le podcast qui invite les professionnels du fromage pour en manger et en parler. Hébergé par Acast. Visitez <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> pour plus d'informations.

Sur la Planche

PodFast FoodCast

Troon Vineyard is Oregon's only Demeter Biodynamic® and Regenerative Organic Certified® winery and farm. Our Troon Talk podcast episodes explore our voyage to farm like the world depends on it and to naturally craft fine wines and grow healthful, nutritionally rich produce.

Wine Camp

Tuyo Café, el podcast es un espacio donde desmontamos mitos, analizamos creencias y te contamos lo que no te dicen sobre el café. Aquí no vas a encontrar romanticismos vacíos ni clichés de “especialidad”. Te compartimos nuestra experiencia real, construida tras años trabajando con café en México y alrededor del mundo, evaluando con rigor, extrayendo con precisión y aprendiendo desde la práctica y la ciencia.Este podcast es para quienes quieren entender más allá de la espuma, para quienes buscan una barra informada, y para los que saben que no hay especialidad sin especialización.Bienvenido al análisis más honesto del café.

Tuyo Café, el podcast es un espacio donde desmontamos mitos, analizamos creencias y te contamos lo que no te dicen sobre el café. Aquí no vas a encontrar romanticismos vacíos ni clichés de “especialidad”. Te compartimos nuestra experiencia real, construida tras años trabajando con café en México y alrededor del mundo, evaluando con rigor, extrayendo con precisión y aprendiendo desde la práctica y la ciencia. Este podcast es para quienes quieren entender más allá de la espuma, para quienes buscan una barra informada, y para los que saben que no hay especialidad sin especialización. Bienvenido al análisis más honesto del café.

Tuyo Café

Johnny and his pal Pete review snacks, share old favorites and make friends along the way.

Johnny and his pal Pete review snacks, share old favorites and make friends along the way.

Johnny’s Got Snacks

Hey listeners, today I’m joined by my good friend and beer enthusiast Marcello as we sit down and discuss the beers of our upcoming vacation destinations. Cover art photo provided by Pradnyal Gandhi on Unsplash: <a href="https://unsplash.com/" target="_blank" rel="noreferrer noopener">https://unsplash.com/</a>@pradnyal?utm_source=spreaker&amp;utm_medium=referral

Hey listeners, today I’m joined by my good friend and beer enthusiast Marcello as we sit down and discuss the beers of our upcoming vacation destinations. Cover art photo provided by Pradnyal Gandhi on Unsplash: https://unsplash.com/@pradnyal?utm_source=spreaker&utm_medium=referral

Hey listeners, today I’m joined by my good friend and beer enthusiast Marcello as we sit down and discuss the beers of our upcoming vacation destinations. Cover art photo provided by Pradnyal Gandhi on Unsplash: <a href="https://unsplash.com/" rel="noopener noreferrer">https://unsplash.com/</a>@pradnyal?utm_source=spreaker&amp;utm_medium=referral

Beer Boys Podcast I (Featuring Marcello)

¡Bienvenidos a Distráete! El podcast perfecto para todos aquellos que necesitan una pausa en su día a día. Aquí encontrarás conversaciones divertidas, interesantes y entretenidas sobre una amplia variedad de temas. Desde la cultura pop hasta las últimas tendencias, desde la tecnología hasta los viajes, siempre hay algo nuevo y emocionante en cada episodio. Ya sea que necesites un descanso en el trabajo o simplemente estés buscando una manera de desconectar del mundo, Distráete es el podcast perfecto para que te sumerjas en un universo lleno de distracciones fascinantes. Así que siéntate, relájate y déjame distraerte.

¡Bienvenidos a Distráete! El podcast perfecto para todos aquellos que necesitan una pausa en su día a día. Aquí encontrarás conversaciones divertidas, interesantes y entretenidas sobre una amplia variedad de temas. Desde la cultura pop hasta las últimas tendencias, desde la tecnología hasta los viajes, siempre hay algo nuevo y emocionante en cada episodio. Ya sea que necesites un descanso en el trabajo o simplemente estés buscando una manera de desconectar del mundo, Distráete es el podcast perfecto para que te sumerjas en un universo lleno de distracciones fascinantes. Así que siéntate, relájate y déjame distraerte.

Food Podcasts / Page 127

Wonderful Science**Radio*

In the Field with Edible Brooklyn

Chewing The Fat w/ Big and Beefy

Electric Candygram podcast

Fermented

Na Jedno Kafe

Bordeauxfood

Das Zuhause für Kohlenhydrate

Charapo loco

Good Times & Affordable Wines

つむぎの時間 by TSUMUGI

Reel Bubbles Podcast

Vegopodden

The Gentledrinker

An Anthology of 12 Classic Cocktails

Italian culinary tradition, english 18

Bebe Kumi Food & Beverage Podcast

Lulu Peters - CBN Sabores Brasília

MESA PARA DOS

What‘s Fresh served up by Visa Wellington On a Plate

Shelling Peas

Macarons und Karamell Mein Back-Podcast

娜些食光

Cooking with Milwaukee Community Leaders

United We Drink

Sur la Planche

PodFast FoodCast

Wine Camp

Tuyo Café

Johnny’s Got Snacks

Beer Boys Podcast I (Featuring Marcello)

Distráete

The Friskey Whiskey Podcast

Pedro Oliveira

Diaspora AOC

Gratitude With Attitude

Bienvenue Chez Vous - Saveurs d'ici en Sarthe

광명출장안마 오피쓰.𝓒𝓞𝓜 광명 출장안마▲광명출장 광명출장안마⠆출장안마광명 광명출장안마

Sprung On Food

Mera vin

FitzShow

как бы подкаст

MeditErrants's PodCast

The Cheat Day Show

Crumbs Carnival Treats

聞くだけでごはんができるラジオ

LRN Wine: A Beginner’s Journey Into Wine

FalconCast

Recetas de cocina tradicionales Basque Country

Oatmeal

つむぎの時間　by TSUMUGI