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Fast & Easy Vegan Recipes - 10 Minutes to Health!

Fast &amp; Easy Vegan Recipes - 10 Minutes to Health!

Ten-Minute Vegan

What the Pub?! Der Whisky Tasting Podcast oder kurz WTP?! In dem es rund um das Thema Whisk(e)y geht. Tastings, Herstellung, Geschichte usw. Mal allein, mal zu zweit. Immer ungeschnitten, ohne Intromusik, pur und ehrlich. Hört rein, hier gibt's hochprozentig was auf die Ohren.

What the Pub?!

Wine podcast from ABC TV's  WineGuyMike your Wine Consumer Advocate - Learn About Wine

Wine podcast from ABC TV's WineGuyMike your Wine Consumer Advocate - Learn About Wine

WineGuyMike

Mr. Food Test Kitchen

Revue de Bourbon

Audio only version of The Beer Temple Podcast. Certified Cicerone Christopher Quinn discusses beer in a fun and informal way.

The Beer Temple Podcast (Audio)

Join Philip Lymbery, CEO of Compassion in World Farming as he meets the world's thought leaders; from philosophers to the farmers, business leaders
to chefs and lobbyists to scientists, they discuss,  challenge and share learnings behind the revolution necessary to bring an end to factory farming and our broken food system in order to ensure the health of future generations and our life on earth.
  

Theme music by Jordan Bellamy from original music: Run by Ross Bugden ([https://www.youtube.com/channel/UCQKGLOK2FqmVgVwYferltKQ](https://mail.eyetoeyemedia.co.uk/owa/redir.aspx?C=XXZDElF-2kOpXZMaws39Tw1sYJUpstQIYdGE61t8ACxrbWxDTdS2x5Ok8tH834yKeeYPj_qqQrw.&URL=https%3a%2f%2fwww.youtube.com%2fchannel%2fUCQKGLOK2FqmVgVwYferltKQ)) Licensed under Creative Commons CC BY 4.0 ([https://creativecommons.org/licenses/by/4.0](https://mail.eyetoeyemedia.co.uk/owa/redir.aspx?C=XXZDElF-2kOpXZMaws39Tw1sYJUpstQIYdGE61t8ACxrbWxDTdS2x5Ok8tH834yKeeYPj_qqQrw.&URL=https%3a%2f%2fcreativecommons.org%2flicenses%2fby%2f4.0))

Join Philip Lymbery, CEO of Compassion in World Farming as he meets the world's thought leaders; from philosophers to the farmers, business leaders to chefs and lobbyists to scientists, they discuss, challenge and share learnings behind the revolution necessary to bring an end to factory farming and our broken food system in order to ensure the health of future generations and our life on earth. Theme music by Jordan Bellamy from original music: Run by Ross Bugden ([https://www.youtube.com/channel/UCQKGLOK2FqmVgVwYferltKQ](https://mail.eyetoeyemedia.co.uk/owa/redir.aspx?C=XXZDElF-2kOpXZMaws39Tw1sYJUpstQIYdGE61t8ACxrbWxDTdS2x5Ok8tH834yKeeYPj_qqQrw.&URL=https%3a%2f%2fwww.youtube.com%2fchannel%2fUCQKGLOK2FqmVgVwYferltKQ)) Licensed under Creative Commons CC BY 4.0 ([https://creativecommons.org/licenses/by/4.0](https://mail.eyetoeyemedia.co.uk/owa/redir.aspx?C=XXZDElF-2kOpXZMaws39Tw1sYJUpstQIYdGE61t8ACxrbWxDTdS2x5Ok8tH834yKeeYPj_qqQrw.&URL=https%3a%2f%2fcreativecommons.org%2flicenses%2fby%2f4.0))

Join Philip Lymbery, CEO of Compassion in World Farming as he meets the world's thought leaders; from philosophers to the farmers, business leaders
to chefs and lobbyists to scientists, they discuss,  challenge and share learnings behind the revolution necessary to bring an end to factory farming and our broken food system in order to ensure the health of future generations and our life on earth.
  

Theme music by Jordan Bellamy from original music: Run by Ross Bugden ([https://www.youtube.com/channel/UCQKGLOK2FqmVgVwYferltKQ](https://mail.eyetoeyemedia.co.uk/owa/redir.aspx?C=XXZDElF-2kOpXZMaws39Tw1sYJUpstQIYdGE61t8ACxrbWxDTdS2x5Ok8tH834yKeeYPj_qqQrw.&amp;URL=https%3a%2f%2fwww.youtube.com%2fchannel%2fUCQKGLOK2FqmVgVwYferltKQ)) Licensed under Creative Commons CC BY 4.0 ([https://creativecommons.org/licenses/by/4.0](https://mail.eyetoeyemedia.co.uk/owa/redir.aspx?C=XXZDElF-2kOpXZMaws39Tw1sYJUpstQIYdGE61t8ACxrbWxDTdS2x5Ok8tH834yKeeYPj_qqQrw.&amp;URL=https%3a%2f%2fcreativecommons.org%2flicenses%2fby%2f4.0))

The Big Table, with Philip Lymbery

A podcast and community around Minnesota drink culture.

Minnesota Drinks

Lou is currently Host of "Lou in the Morning" a guest driven radio talk show on WPFl.105.1 FM. Bruce Oliver talks about his trip to Cuba and how the average person can travel legally to Cuba during this broadcast. 
 
Cuba Bound on a "People to People" cruise from the United States. During my first trip to Cuba I'll be traveling to the ports of Havana, Cienfuegos, and Santiago de Cuba and the surrounding areas from July 23-31, 2016. During this licensed cruise itinerary I'll interact with the musicians, artists, businesses, and families who make up the community of Cuba. Through me your readers will engage with the Cuban people, experience the sights and sounds of Cuba's beautiful country: the Spanish and French colonial architecture, American classic cars, traditional Cuban music and dance, the coastal fortresses and tall cathedrals, and the cannons on San Juan Hill. In essence I'll be searching for the sights, smells, sounds and tastes of Cuba. 
 
The purpose of this trip is to do research on U.S. travel to Cuba. 
 
    I will focus on the licensed travel arrangements between the U.S. Government and the Cuban Government. 
 
    How can the average citizen become one of the first to travel to Cuba with agencies licensed by both governments? 
 
    What can the U.S. traveler expect to see? 
 
    What can you expect to eat if you travel to Cuba? 
 
    Follow me for more information on Cuba on this licensed cruise/tour of Cuba.

Lou is currently Host of "Lou in the Morning" a guest driven radio talk show on WPFl.105.1 FM. Bruce Oliver talks about his trip to Cuba and how the average person can travel legally to Cuba during this broadcast. Cuba Bound on a "People to People" cruise from the United States. During my first trip to Cuba I'll be traveling to the ports of Havana, Cienfuegos, and Santiago de Cuba and the surrounding areas from July 23-31, 2016. During this licensed cruise itinerary I'll interact with the musicians, artists, businesses, and families who make up the community of Cuba. Through me your readers will engage with the Cuban people, experience the sights and sounds of Cuba's beautiful country: the Spanish and French colonial architecture, American classic cars, traditional Cuban music and dance, the coastal fortresses and tall cathedrals, and the cannons on San Juan Hill. In essence I'll be searching for the sights, smells, sounds and tastes of Cuba. The purpose of this trip is to do research on U.S. travel to Cuba. I will focus on the licensed travel arrangements between the U.S. Government and the Cuban Government. How can the average citizen become one of the first to travel to Cuba with agencies licensed by both governments? What can the U.S. traveler expect to see? What can you expect to eat if you travel to Cuba? Follow me for more information on Cuba on this licensed cruise/tour of Cuba.

Lou is currently Host of "Lou in the Morning" a guest driven radio talk show on WPFl.105.1 FM. Bruce Oliver talks about his trip to Cuba and how the average person can travel legally to Cuba during this broadcast. 
 
Cuba Bound on a "People to People" cruise from the United States. During my first trip to Cuba I'll be traveling to the ports of Havana, Cienfuegos, and Santiago de Cuba and the surrounding areas from July 23-31, 2016. During this licensed cruise itinerary I'll interact with the musicians, artists, businesses, and families who make up the community of Cuba. Through me your readers will engage with the Cuban people, experience the sights and sounds of Cuba's beautiful country: the Spanish and French colonial architecture, American classic cars, traditional Cuban music and dance, the coastal fortresses and tall cathedrals, and the cannons on San Juan Hill. In essence I'll be searching for the sights, smells, sounds and tastes of Cuba. 
 
The purpose of this trip is to do research on U.S. travel to Cuba. 
 
&nbsp;&nbsp;&nbsp; I will focus on the licensed travel arrangements between the U.S. Government and the Cuban Government. 
 
&nbsp;&nbsp;&nbsp; How can the average citizen become one of the first to travel to Cuba with agencies licensed by both governments? 
 
&nbsp;&nbsp;&nbsp; What can the U.S. traveler expect to see? 
 
&nbsp;&nbsp;&nbsp; What can you expect to eat if you travel to Cuba? 
 
&nbsp;&nbsp;&nbsp; Follow me for more information on Cuba on this licensed cruise/tour of Cuba.

Luxury Travel Advisor Podcast

Two guys get together to talk about the best beers, and the latest news, science, technology, and pop culture events

The News and Brews Show

The Shifty is a podcast to help tell the story of Bell’s Brewery through the people who work there. We share a post-shift pint and learn more about how they got involved with Bell's, what they do to help make great beer and all the various topics that come up. Learn more about Bell's Brewery and The Shifty at BellsBeer.com (https://www.bellsbeer.com).

The Shifty: A Bell's Brewery Podcast

Food commentator Lucinda Bennett brings a fresh batch of edible knowledge each week, answering your questions on everything from cheap eats to fancy fare and all the meals in between.

95bFM: Breakfast Food

Maja Dutkiewicz, Bartosz Wilczyński, Paulina Bandura i Przyjaciele - mamy wilczy apetyt na wino i nie opowiadamy głodnych kawałków. Rozmawiamy w naszych winnych podcastach z winiarzami i lokalnymi producentami, łączymy wino i jedzenie, odkrywamy tajemnice wina. Podróżujemy i poszukujemy miejsc kulinarnych z winem i innymi dobrymi alkoholami, które warto odwiedzić. Polecamy w Bookcastach książki, które trzeba zjeść i wypić. Rozmawiamy, testujemy, podróżujemy i opisujemy nasze osobiste doświadczenia. Wspieramy projekty, inicjatywy i działania, które niosą ze sobą wartości zgodne z filozofią slow food i slow life. Naszą misją jest promocja dobrych produktów, miejsc i ludzi godnych poznania.  Pijemy dużo polskiego wina, ale nie tylko. Współpracujemy z winiarzami. Znamy ich osobiście. Tak jak lokalnych producentów żywności. Interesują nas ludzie i historie, które za nimi stoją. Miejsca, gdzie można zachłysnąć się życiem i zatrzymać się na chwilę. Wszystko to ubieramy w słowa i dźwięki i wysyłamy do Was w eter internetu. Ilustrujemy wszystko zdjęciami i dodatkowymi praktycznymi informacjami, które znajdziecie na stronie www.radiokulinarne.pl - bo robimy nie tylko tylko podcasty (choć to nasza główna domena działania). U nas znajdziecie również artykuły i przewodniki po sprawdzonych miejscach i rekomendowane przez nas wydarzenia i przedsięwzięcia. <a href="https://www.radiokulinarne.pl" target="_blank" rel="noreferrer noopener">RADIO KULINARNE Wine Podcast</a> - dla tych którzy kochają dobre wino, jedzenie i podróże.

Maja Dutkiewicz, Bartosz Wilczyński, Paulina Bandura i Przyjaciele - mamy wilczy apetyt na wino i nie opowiadamy głodnych kawałków. Rozmawiamy w naszych winnych podcastach z winiarzami i lokalnymi producentami, łączymy wino i jedzenie, odkrywamy tajemnice wina. Podróżujemy i poszukujemy miejsc kulinarnych z winem i innymi dobrymi alkoholami, które warto odwiedzić. Polecamy w Bookcastach książki, które trzeba zjeść i wypić.Rozmawiamy, testujemy, podróżujemy i opisujemy nasze osobiste doświadczenia. Wspieramy projekty, inicjatywy i działania, które niosą ze sobą wartości zgodne z filozofią slow food i slow life. Naszą misją jest promocja dobrych produktów, miejsc i ludzi godnych poznania. Pijemy dużo polskiego wina, ale nie tylko. Współpracujemy z winiarzami. Znamy ich osobiście. Tak jak lokalnych producentów żywności. Interesują nas ludzie i historie, które za nimi stoją. Miejsca, gdzie można zachłysnąć się życiem i zatrzymać się na chwilę. Wszystko to ubieramy w słowa i dźwięki i wysyłamy do Was w eter internetu. Ilustrujemy wszystko zdjęciami i dodatkowymi praktycznymi informacjami, które znajdziecie na stronie www.radiokulinarne.pl - bo robimy nie tylko tylko podcasty (choć to nasza główna domena działania). U nas znajdziecie również artykuły i przewodniki po sprawdzonych miejscach i rekomendowane przez nas wydarzenia i przedsięwzięcia.RADIO KULINARNE Wine Podcast - dla tych którzy kochają dobre wino, jedzenie i podróże.

Maja Dutkiewicz, Bartosz Wilczyński, Paulina Bandura i Przyjaciele - mamy wilczy apetyt na wino i nie opowiadamy głodnych kawałków. Rozmawiamy w naszych winnych podcastach z winiarzami i lokalnymi producentami, łączymy wino i jedzenie, odkrywamy tajemnice wina. Podróżujemy i poszukujemy miejsc kulinarnych z winem i innymi dobrymi alkoholami, które warto odwiedzić. Polecamy w Bookcastach książki, które trzeba zjeść i wypić. Rozmawiamy, testujemy, podróżujemy i opisujemy nasze osobiste doświadczenia. Wspieramy projekty, inicjatywy i działania, które niosą ze sobą wartości zgodne z filozofią slow food i slow life. Naszą misją jest promocja dobrych produktów, miejsc i ludzi godnych poznania.&nbsp; Pijemy dużo polskiego wina, ale nie tylko. Współpracujemy z winiarzami. Znamy ich osobiście. Tak jak lokalnych producentów żywności. Interesują nas ludzie i historie, które za nimi stoją. Miejsca, gdzie można zachłysnąć się życiem i zatrzymać się na chwilę. Wszystko to ubieramy w słowa i dźwięki i wysyłamy do Was w eter internetu. Ilustrujemy wszystko zdjęciami i dodatkowymi praktycznymi informacjami, które znajdziecie na stronie www.radiokulinarne.pl - bo robimy nie tylko tylko podcasty (choć to nasza główna domena działania). U nas znajdziecie również artykuły i przewodniki po sprawdzonych miejscach i rekomendowane przez nas wydarzenia i przedsięwzięcia. <a href="https://www.radiokulinarne.pl" rel="noopener noreferrer">RADIO KULINARNE Wine Podcast</a> - dla tych którzy kochają dobre wino, jedzenie i podróże.

RADIO KULINARNE Wine Podcast

Join Tim Maddams on an audio journey and meet people who do cool things with food, are passionate about it and the ways it is produced. There will be farmers, cooks, growers, foragers and hunters, fisherman and foodie fact finding boffins, lots of laughs and hopefully some great ideas too.

The Maddams-cast - all about food, foraging, people and the planet.

Two wine educated best friends are here to help you navigate through the wine world in a language you can understand! Teaching you everything they wanted to know when their thirst for wine knowledge was fresh and seemingly unquenchable. There is some "pardon my french" kind of language here and there so you might want to be careful with kiddos around or at work. Gorgeous theme song by Jarren Simmons see more of his talent here: https://linktr.ee/sightsoundsentence

Wine Honeys

Een podcast over de wondere wereld van Indofood: Indisch, Indonesisch, Moluks en Peranakan eten en alles war er tussenin zit.

#indofood

Hola postreros y postreras bienvenidos al primer podcast dedicado únicamente al postre! 

Hablaremos de pastelería, sus secretos, chefs destacados, libros que amaras y todo para que seas un postrer@ de corazón! 

Sígueme en mis redes: 
IG: @rob.postreando
FB: PostreandoOficial

Hola postreros y postreras bienvenidos al primer podcast dedicado únicamente al postre! Hablaremos de pastelería, sus secretos, chefs destacados, libros que amaras y todo para que seas un postrer@ de corazón! Sígueme en mis redes: IG: @rob.postreando FB: PostreandoOficial

Postreando Podcast.

Es geht um Koch und Back Rezepte, sowie um Freizeitaktivitäten

Happycast

De Heetste Podcast is een podcast gemaakt door twee vrienden waarbij ze op ontdekkingsreis gaan in de wereld van hot sauces. Elke aflevering word er een nieuwe saus getest om zo aan het einde van elk seizoen een winnaar uit te roepen. De Heetste Podcast word gemaakt door Gerine en Hazzie.

 Abonneer je op De Heetste Podcast: https://podfollow.com/de-heetste-podcast
 Meer info over De Heetste Podcast op https://deheetste.nl
 Ook op twitter te vinden: https://twitter.com/deheetste

De Heetste Podcast is een podcast gemaakt door twee vrienden waarbij ze op ontdekkingsreis gaan in de wereld van hot sauces. Elke aflevering word er een nieuwe saus getest om zo aan het einde van elk seizoen een winnaar uit te roepen. De Heetste Podcast word gemaakt door Gerine en Hazzie. Abonneer je op De Heetste Podcast: https://podfollow.com/de-heetste-podcast Meer info over De Heetste Podcast op https://deheetste.nl Ook op twitter te vinden: https://twitter.com/deheetste

De Heetste Podcast

La cucina italiana si è sviluppata attraverso secoli di cambiamenti sociali e politici, con radici che risalgono al IV secolo a.C. ed è stato influenzato dalla cucina dell'antica Grecia, dell'antica Roma, bizantina, ebraica e araba. Importanti cambiamenti avvennero con la scoperta del Nuovo Mondo e l'introduzione di nuovi ingredienti come patate, pomodori, peperoni e mais, ormai fondamentali in cucina ma introdotti in grandi quantità solo nel XVIII secolo. La cucina italiana è nota soprattutto per la sua vasta diversità regionale, la sua abbondanza di gusto e condimenti e come un classico esempio di dieta mediterranea, riconosciuta come patrimonio immateriale dell'umanità dall'UNESCO, nel 2010, ed è considerata la gastronomia più famosa al mondo, con grande influenza internazionale. L'emittente statunitense CNN la classifica come una delle cucine più popolari a livello globale. La caratteristica principale della cucina italiana è la sua semplicità, con molti piatti composti da 4 a 8 ingredienti. Gli chef italiani fanno affidamento sulla qualità degli ingredienti piuttosto che sulla complessità della preparazione. Piatti e ricette della tradizione, nel corso dei secoli, sono stati spesso creati dalle nonne più che dagli chef, ed è per questo che molte ricette italiane sono adatte alla cucina casalinga e di tutti i giorni. Molti piatti italiani che un tempo erano conosciuti solo nelle loro regioni di origine si sono diffusi in tutto il paese. Il formaggio (alimento di cui l'Italia può vantare la maggiore diversità di tipologie esistenti) e il vino (di cui l'Italia è il maggior produttore mondiale) costituiscono una parte importante della cucina italiana, con molte varietà autoctone e una tutela giuridica specifica, la Denominazione di Origine Controllata (DOC). Caffè, soprattutto espresso, Crediti: <a href="https://it.wikipedia.org/wiki/Cucina_italiana" rel="noopener">https://it.wikipedia.org/wiki/Cucina_italiana</a>

La cucina italiana si è sviluppata attraverso secoli di cambiamenti sociali e politici, con radici che risalgono al IV secolo a.C. ed è stato influenzato dalla cucina dell'antica Grecia, dell'antica Roma, bizantina, ebraica e araba.Importanti cambiamenti avvennero con la scoperta del Nuovo Mondo e l'introduzione di nuovi ingredienti come patate, pomodori, peperoni e mais, ormai fondamentali in cucina ma introdotti in grandi quantità solo nel XVIII secolo. La cucina italiana è nota soprattutto per la sua vasta diversità regionale, la sua abbondanza di gusto e condimenti e come un classico esempio di dieta mediterranea, riconosciuta come patrimonio immateriale dell'umanità dall'UNESCO, nel 2010, ed è considerata la gastronomia più famosa al mondo, con grande influenza internazionale. L'emittente statunitense CNN la classifica come una delle cucine più popolari a livello globale.La caratteristica principale della cucina italiana è la sua semplicità, con molti piatti composti da 4 a 8 ingredienti. Gli chef italiani fanno affidamento sulla qualità degli ingredienti piuttosto che sulla complessità della preparazione. Piatti e ricette della tradizione, nel corso dei secoli, sono stati spesso creati dalle nonne più che dagli chef, ed è per questo che molte ricette italiane sono adatte alla cucina casalinga e di tutti i giorni. Molti piatti italiani che un tempo erano conosciuti solo nelle loro regioni di origine si sono diffusi in tutto il paese. Il formaggio (alimento di cui l'Italia può vantare la maggiore diversità di tipologie esistenti) e il vino (di cui l'Italia è il maggior produttore mondiale) costituiscono una parte importante della cucina italiana, con molte varietà autoctone e una tutela giuridica specifica, la Denominazione di Origine Controllata (DOC). Caffè, soprattutto espresso,Crediti:https://it.wikipedia.org/wiki/Cucina_italiana

La cucina italiana si è sviluppata attraverso secoli di cambiamenti sociali e politici, con radici che risalgono al IV secolo a.C. ed è stato influenzato dalla cucina dell'antica Grecia, dell'antica Roma, bizantina, ebraica e araba. Importanti cambiamenti avvennero con la scoperta del Nuovo Mondo e l'introduzione di nuovi ingredienti come patate, pomodori, peperoni e mais, ormai fondamentali in cucina ma introdotti in grandi quantità solo nel XVIII secolo. La cucina italiana è nota soprattutto per la sua vasta diversità regionale, la sua abbondanza di gusto e condimenti e come un classico esempio di dieta mediterranea, riconosciuta come patrimonio immateriale dell'umanità dall'UNESCO, nel 2010, ed è considerata la gastronomia più famosa al mondo, con grande influenza internazionale. L'emittente statunitense CNN la classifica come una delle cucine più popolari a livello globale. La caratteristica principale della cucina italiana è la sua semplicità, con molti piatti composti da 4 a 8 ingredienti. Gli chef italiani fanno affidamento sulla qualità degli ingredienti piuttosto che sulla complessità della preparazione. Piatti e ricette della tradizione, nel corso dei secoli, sono stati spesso creati dalle nonne più che dagli chef, ed è per questo che molte ricette italiane sono adatte alla cucina casalinga e di tutti i giorni. Molti piatti italiani che un tempo erano conosciuti solo nelle loro regioni di origine si sono diffusi in tutto il paese. Il formaggio (alimento di cui l'Italia può vantare la maggiore diversità di tipologie esistenti) e il vino (di cui l'Italia è il maggior produttore mondiale) costituiscono una parte importante della cucina italiana, con molte varietà autoctone e una tutela giuridica specifica, la Denominazione di Origine Controllata (DOC). Caffè, soprattutto espresso, Crediti: <a href="https://it.wikipedia.org/wiki/Cucina_italiana" rel="noopener noreferrer">https://it.wikipedia.org/wiki/Cucina_italiana</a>

Italian culinary tradition, Italiano 2

Au travers de ce podcast nous mettons le couvert avec les acteurs qui se cachent derrière chacune de nos bouchées. En cheminant au travers de leurs expériences, nous sensibilisons sur l’importance du rôle de l'alimentation durable dans nos vies, notre économie et notre écosystème.

Mettons le Couvert

The podcast that delves into different cultures and nations throughout the world and time to explore different attitudes about death and food.

Dying To Eat

Jörg Thadeusz und Katharina te Uhle saugen Rezepte auf wie ein Staubsauger. Kochen und backen alles nach, was irgendwie schmackhaft klingt. Tauschen Rezepte aus. Experimentieren. Probieren. Und scheitern regelmäßig. Es will einfach nicht immer alles so gelingen wie es soll. Deshalb holen sich die beiden regelmäßig Rat bei Menschen, die sich auskennen und die wissen, wie es geht. Habt ihr ein Rezept, das unbedingt nachgekocht oder nachgebacken werden muss? Dann schickt es an post@hoffentlich-schmeckts.de Vielleicht hört ihr es schon in der nächsten Kochcast-Folge.<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.

Jörg Thadeusz und Katharina te Uhle saugen Rezepte auf wie ein Staubsauger. Kochen und backen alles nach, was irgendwie schmackhaft klingt. Tauschen Rezepte aus. Experimentieren. Probieren. Und scheitern regelmäßig. Es will einfach nicht immer alles so gelingen wie es soll. Deshalb holen sich die beiden regelmäßig Rat bei Menschen, die sich auskennen und die wissen, wie es geht. Habt ihr ein Rezept, das unbedingt nachgekocht oder nachgebacken werden muss? Dann schickt es an post@hoffentlich-schmeckts.de Vielleicht hört ihr es schon in der nächsten Kochcast-Folge. Hosted on Acast. See acast.com/privacy for more information.

Jörg Thadeusz und Katharina te Uhle saugen Rezepte auf wie ein Staubsauger. Kochen und backen alles nach, was irgendwie schmackhaft klingt. Tauschen Rezepte aus. Experimentieren. Probieren. Und scheitern regelmäßig. Es will einfach nicht immer alles so gelingen wie es soll. Deshalb holen sich die beiden regelmäßig Rat bei Menschen, die sich auskennen und die wissen, wie es geht. Habt ihr ein Rezept, das unbedingt nachgekocht oder nachgebacken werden muss? Dann schickt es an post@hoffentlich-schmeckts.de Vielleicht hört ihr es schon in der nächsten Kochcast-Folge. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

Hoffentlich schmeckt's - der unvollkommene Kochcast

「ナイスバーベ！」
2024年3月20日(水曜・祝日)に開催した第1回「American BBQ Cook-off@晴海ふ頭公園」の模様をたけだバーベキューさんにレポート頂きました！
協賛：米国食肉輸出連合会

「ナイスバーベ！」 2024年3月20日(水曜・祝日)に開催した第1回「American BBQ Cook-off@晴海ふ頭公園」の模様をたけだバーベキューさんにレポート頂きました！ 協賛：米国食肉輸出連合会

たけだバーベキューのAmerican BBQ Cook-offレポート

A microcast and vlog reviewing pizza, burgers, bbq, and fast food in and around Chicago. All reviews are on a 10-point scale.

Pete's Food Frenzy

Per capire le sfide e le fatiche dietro la produzione di cibi eccellenti, e scoprire il lavoro difficile che nascondono, viaggiamo con lo chef Diego Rossi dal nord al sud Italia. Attraverso la sua voce conosciamo la storia del Cinqueterre Sciacchetrà Doc, il vino passito ligure che nasce tra le rocce a picco sul mare. E poi dei formaggi d’alpeggio orobici, lavorati in alta quota, dell’olio prodotto trentino e delle sue latitudini estreme. E ancora degli ingredienti della pasticceria siciliana, coltivati su terreni strappati alla siccità, e della pasta di Gragnano, frutto di grande maestria. Un podcast di Chora Media in collaborazione con Eataly, condotto dalla voce di Diego Rossi. Insieme a lui, le voci di tanti produttori che si raccontano in prima persona, ma anche di esperti e giornalisti gastronomici, che ci aiutano a capire l’importanza di lavorare con materie prime eccellenti e la complessità che si nasconde dietro prodotti di qualità assoluta.

Cibi eroici è un podcast di Chora Media in collaborazione con Eataly.
Scritto da Matilde Quarti e raccontato da me, Diego Rossi
La cura editoriale è di Graziano Nani
Il progetto grafico è di Rebecca Grassi
La supervisione del suono e della musica è di Luca Micheli
La post produzione e il montaggio sono di Cosma Castellucci.
La project manager è Anna Nenna
Il producer è Alex Peverengo
Il coordinamento della post produzione è di Matteo Scelsa
Il fonico di studio è Luca Possi.
Le registrazioni in presa diretta sono di Antonio Caspariello, Andrea Garofalo, Elia Martorini Venturini, Daniele Marinello e Roberto Valenza.
Musiche su licenza di Universal Music Publishing Ricordi Srl e di Machiavelli Music.

Per capire le sfide e le fatiche dietro la produzione di cibi eccellenti, e scoprire il lavoro difficile che nascondono, viaggiamo con lo chef Diego Rossi dal nord al sud Italia. Attraverso la sua voce conosciamo la storia del Cinqueterre Sciacchetrà Doc, il vino passito ligure che nasce tra le rocce a picco sul mare. E poi dei formaggi d’alpeggio orobici, lavorati in alta quota, dell’olio prodotto trentino e delle sue latitudini estreme. E ancora degli ingredienti della pasticceria siciliana, coltivati su terreni strappati alla siccità, e della pasta di Gragnano, frutto di grande maestria. Un podcast di Chora Media in collaborazione con Eataly, condotto dalla voce di Diego Rossi. Insieme a lui, le voci di tanti produttori che si raccontano in prima persona, ma anche di esperti e giornalisti gastronomici, che ci aiutano a capire l’importanza di lavorare con materie prime eccellenti e la complessità che si nasconde dietro prodotti di qualità assoluta. Cibi eroici è un podcast di Chora Media in collaborazione con Eataly. Scritto da Matilde Quarti e raccontato da me, Diego Rossi La cura editoriale è di Graziano Nani Il progetto grafico è di Rebecca Grassi La supervisione del suono e della musica è di Luca Micheli La post produzione e il montaggio sono di Cosma Castellucci. La project manager è Anna Nenna Il producer è Alex Peverengo Il coordinamento della post produzione è di Matteo Scelsa Il fonico di studio è Luca Possi. Le registrazioni in presa diretta sono di Antonio Caspariello, Andrea Garofalo, Elia Martorini Venturini, Daniele Marinello e Roberto Valenza. Musiche su licenza di Universal Music Publishing Ricordi Srl e di Machiavelli Music.

Cibi eroici

🎙️ Das Erfolgsrezept – Die Zutaten für nachhaltigen Unternehmenserfolg

Was macht ein Business wirklich erfolgreich? Welche Geheimzutaten sorgen dafür, dass Unternehmen wachsen und Kunden begeistert sind?

In „Das Erfolgsrezept“ nehme ich dich mit hinter die Kulissen der Gastronomie – einer Branche, die täglich beweist, wie man Menschen begeistert, Teams führt und unvergessliche Erlebnisse schafft. Doch die Erfolgsrezepte aus der Gastro lassen sich auf jedes Business übertragen!

Ob Gastronom, Unternehmer oder Marketer – hier bekommst du Inspiration, praxisnahe Strategien und echte Geschichten von Macher:innen, die wissen, wie man Erfolg auf den Teller bringt.

🍽️ Serviert mit Leidenschaft. Verfeinert mit Expertenwissen. Perfektioniert für deinen Erfolg.

🎧 Jetzt abonnieren und keine Episode verpassen!

Dein Philipp Stummer

🎙️ Das Erfolgsrezept – Die Zutaten für nachhaltigen Unternehmenserfolg Was macht ein Business wirklich erfolgreich? Welche Geheimzutaten sorgen dafür, dass Unternehmen wachsen und Kunden begeistert sind? In „Das Erfolgsrezept“ nehme ich dich mit hinter die Kulissen der Gastronomie – einer Branche, die täglich beweist, wie man Menschen begeistert, Teams führt und unvergessliche Erlebnisse schafft. Doch die Erfolgsrezepte aus der Gastro lassen sich auf jedes Business übertragen! Ob Gastronom, Unternehmer oder Marketer – hier bekommst du Inspiration, praxisnahe Strategien und echte Geschichten von Macher:innen, die wissen, wie man Erfolg auf den Teller bringt. 🍽️ Serviert mit Leidenschaft. Verfeinert mit Expertenwissen. Perfektioniert für deinen Erfolg. 🎧 Jetzt abonnieren und keine Episode verpassen! Dein Philipp Stummer

Das Erfolgsrezept - die Geheimzutaten für Unternehmer und Gastronomen

This is a family podcast for everyone to listen to. We have welcomed you into our lives with our Instagram @TheFlipFlopFamily, our home by sharing our self-renovation @TheFlipFlopProp and now our conversations with our Podcast. I, Zaileen chat to my husband, Benjamin, daughter, Emiliana and son, Zacharia all about everyday life from what’s our dish of the week to all kinds of topics that you too will be thinking. We have game changers, best book / TV show, savvy tips and lots of motivational talk and food for thought. Follow us on Instagram @TheFlipFlopFamily for all the fun, @TheFlipFlopProp for our self-build, renovation and DIY and @TheFlipFlopFamilyKitchen for our virtual cook book!

The Flip Flop Family Podcast

"Asia on Tap" is a podcast dedicated to exploring the vibrant and evolving craft brew scene across Asia. Each episode features in-depth interviews with brewers, bar owners, and industry experts who share their insights, experiences, and personal stories from the frontlines of the craft beer movement, offering a deeper understanding of the journeys behind their businesses. Listeners will gain a deeper understanding of the unique challenges and triumphs faced by these entrepreneurs, as well as the cultural influences shaping the craft beer landscape in various Asian countries. The podcast will cover topics such as brewing techniques, local ingredients, market trends, and the community aspect of craft brewing.&nbsp; By highlighting diverse voices and perspectives, "Asia on Tap" aims to celebrate the creativity and innovation within the craft beer industry while fostering a greater appreciation for the artistry behind each brew.&nbsp;

"Asia on Tap" is a podcast dedicated to exploring the vibrant and evolving craft brew scene across Asia. Each episode features in-depth interviews with brewers, bar owners, and industry experts who share their insights, experiences, and personal stories from the frontlines of the craft beer movement, offering a deeper understanding of the journeys behind their businesses. Listeners will gain a deeper understanding of the unique challenges and triumphs faced by these entrepreneurs, as well as the cultural influences shaping the craft beer landscape in various Asian countries. The podcast will cover topics such as brewing techniques, local ingredients, market trends, and the community aspect of craft brewing.  By highlighting diverse voices and perspectives, "Asia on Tap" aims to celebrate the creativity and innovation within the craft beer industry while fostering a greater appreciation for the artistry behind each brew. 

Asia on Tap

"Sugar" is a  journey into the world’s favorite indulgence—from its molecular makeup to its powerful role in shaping history, culture, and health. We’ll explore how sugar traveled through time, fueled empires, sweetened our diets, and stirred up scientific debates. Along the way, we unpack the complexities of sugar in our food systems, its impact on our bodies, and what the future holds for our relationship with sweetness. Whether you’re a health nut, history buff, or just have a sweet tooth, this series has something for you.

Click here to browse handpicked Amazon finds inspired by this podcast series!  https://amzn.to/4iKfAMs

This content was created in partnership and with the help of Artificial Intelligence AI.

"Sugar" is a journey into the world’s favorite indulgence—from its molecular makeup to its powerful role in shaping history, culture, and health. We’ll explore how sugar traveled through time, fueled empires, sweetened our diets, and stirred up scientific debates. Along the way, we unpack the complexities of sugar in our food systems, its impact on our bodies, and what the future holds for our relationship with sweetness. Whether you’re a health nut, history buff, or just have a sweet tooth, this series has something for you. Click here to browse handpicked Amazon finds inspired by this podcast series! https://amzn.to/4iKfAMs This content was created in partnership and with the help of Artificial Intelligence AI.

"Sugar" is a&nbsp; journey into the world’s favorite indulgence—from its molecular makeup to its powerful role in shaping history, culture, and health. We’ll explore how sugar traveled through time, fueled empires, sweetened our diets, and stirred up scientific debates. Along the way, we unpack the complexities of sugar in our food systems, its impact on our bodies, and what the future holds for our relationship with sweetness. Whether you’re a health nut, history buff, or just have a sweet tooth, this series has something for you.

Click here to browse handpicked Amazon finds inspired by this podcast series! &nbsp;https://amzn.to/4iKfAMs

This content was created in partnership and with the help of Artificial Intelligence AI.

Sugar

我們是兩個住在法國的台灣女生，跟大家分享在法國的闖關遊戲，以及生活的點點滴滴！

我們是兩個住在法國的台灣女生，跟大家分享在法國的闖關遊戲，以及生活的點點滴滴！

傻女啥法？Salut ! Ça va ?

日本のいちごの魅力を伝えたい！！
いちごソムリエ２人がいちごについて語り尽くすいちご偏愛＆ゆるトークラジオ。
いちご作家いちごつみとマネージャーのユニットでお送りするいちご特化番組です。

毎週月曜更新の予定（お休み週もあり）

【パーソナリティ】
いちご作家いちごつみ ⁠@ichigotsumi1523⁠ 
マネージャー ⁠@ichigotsumi_mg

【リンク一覧】
@ichigo_radio
X： https://x.com/ichigo_radio
Instagram： https://www.instagram.com/ichigo_radio/
mixi2： https://mixi.social/@ichigo_radio
note： https://note.com/ichigo_radio

【おたよりはこちら】
メール： ichigo15radio@gmail.com
マシュマロ： https://marshmallow-qa.com/eszyf4qkbru20r8

日本のいちごの魅力を伝えたい！！ いちごソムリエ２人がいちごについて語り尽くすいちご偏愛＆ゆるトークラジオ。 いちご作家いちごつみとマネージャーのユニットでお送りするいちご特化番組です。 毎週月曜更新の予定（お休み週もあり） 【パーソナリティ】 いちご作家いちごつみ ⁠@ichigotsumi1523⁠ マネージャー ⁠@ichigotsumi_mg 【リンク一覧】 @ichigo_radio X： https://x.com/ichigo_radio Instagram： https://www.instagram.com/ichigo_radio/ mixi2： https://mixi.social/@ichigo_radio note： https://note.com/ichigo_radio 【おたよりはこちら】 メール： ichigo15radio@gmail.com マシュマロ： https://marshmallow-qa.com/eszyf4qkbru20r8

いちごソムリエの「いちごラジオ」

Name change mar 7 - Concerts to attend

Join Adam Yee (umaiworks.com) and Brian Chau (chau-time.com). Two food scientists with a decade of experience who knew each other since college as they discuss the tips and tricks they use to bring food products to life. 

In this 10 part mini-series, we discuss the whole gamut of how to create a food product from scratch and how to scale it professionally. We have stories to share. Some successes and some failures but it's all for making sure you are well-prepared to bring your food product to the world.

Join Adam Yee (umaiworks.com) and Brian Chau (chau-time.com). Two food scientists with a decade of experience who knew each other since college as they discuss the tips and tricks they use to bring food products to life. In this 10 part mini-series, we discuss the whole gamut of how to create a food product from scratch and how to scale it professionally. We have stories to share. Some successes and some failures but it's all for making sure you are well-prepared to bring your food product to the world.

Food Products FAQ

We REALLY enjoy drinking almost everything on the planet and we are also really fun and entertaining! Join us and listen in as we share our insights and stories about great wines, beers, coffee, whiskey and more! Every month we assemble a panel of knowledgeable insiders and sit them down to discuss in six glasses our current focus. It's a quick and easy way to find something new to drink or to provide a bit more insight into the drinks you already know and love!

We REALLY enjoy drinking almost everything on the planet and we are also really fun and entertaining! Join us and listen in as we share our insights and stories about great wines, beers, coffee, whiskey and more! Every month we assemble a panel of knowledgeable insiders and sit them down to discuss in six glasses our current focus. It's a quick and easy way to find something new to drink or to provide a bit more insight into the drinks you already know and love!

Food Podcasts / Page 159

Ten-Minute Vegan

What the Pub?!

WineGuyMike

Mr. Food Test Kitchen

Revue de Bourbon

The Beer Temple Podcast (Audio)

The Big Table, with Philip Lymbery

Minnesota Drinks

Luxury Travel Advisor Podcast

The News and Brews Show

The Shifty: A Bell's Brewery Podcast

95bFM: Breakfast Food

RADIO KULINARNE Wine Podcast

The Maddams-cast - all about food, foraging, people and the planet.

Wine Honeys

#indofood

Postreando Podcast.

Happycast

De Heetste Podcast

Italian culinary tradition, Italiano 2

Mettons le Couvert

Dying To Eat

Hoffentlich schmeckt's - der unvollkommene Kochcast

たけだバーベキューのAmerican BBQ Cook-offレポート

Pete's Food Frenzy

Cibi eroici

Das Erfolgsrezept - die Geheimzutaten für Unternehmer und Gastronomen

The Flip Flop Family Podcast

Asia on Tap

Sugar

傻女啥法？Salut ! Ça va ?

いちごソムリエの「いちごラジオ」

Name change mar 7 - Concerts to attend

Food Products FAQ

LiquidStoryteller Project

Wendy’s Bites Deals

NottsNight

Usman's Health Awareness

Del Plato al Paladar

I podcast di Grande Cucina

My Coffee Therapy

Bullshit und Käse - Bio, Bauernhof, Kulinarik

Mao was a Mensch

Riso patate e cactus

Anna Vocino's Eat Happy Kitchen Podcast

T-alogando

Feeding The Soul Podcast

מוזגים מהצד

Fields and Feasts

Sizzle: The Salty Steak Show