Arts

Books

Fashion & Beauty

Performing Arts

Food

Visual Arts

Design

Business

Entrepreneurship

Investing

Marketing

Careers

Management

Non-Profit

Comedy

Stand-Up

Comedy Interviews

Improv

Education

Self-Improvement

How To

Courses

Language Learning

Fiction

Comedy Fiction

Drama

Science Fiction

Government

Health & Fitness

Medicine

Alternative Health

Nutrition

Mental Health

Fitness

Sexuality

History

Kids & Family

Parenting

Stories for Kids

Education for Kids

Pets & Animals

Leisure

Video Games

Games

Automotive

Animation & Manga

Hobbies

Aviation

Home & Garden

Crafts

Music

Music Commentary

Music Interviews

Music History

News

Sports News

Entertainment News

News Commentary

Politics

Daily News

Business News

Tech News

Religion & Spirituality

Christianity

Spirituality

Religion

Judaism

Islam

Buddhism

Hinduism

Science

Social Sciences

Life Sciences

Natural Sciences

Nature

Chemistry

Mathematics

Earth Sciences

Physics

Astronomy

Society & Culture

Documentary

Relationships

Philosophy

Personal Journals

Places & Travel

Sports

Golf

Soccer

Wrestling

Basketball

Football

Fantasy Sports

Baseball

Wilderness

Running

Hockey

Rugby

Cricket

Volleyball

Tennis

Swimming

Technology

True Crime

TV & Film

Film Interviews

TV Reviews

After Shows

Film Reviews

Film History

Host and Kitchen United Chief Business Officer Atul Sood interviews restaurant operators and pieces together the future of the restaurant industry.

Restaurant People: Where we (to-)go from here

To Help People Eat Right, Move Right and Move Often and Live a Healthy and Happier Life

ProjectNOW NUTRITION. TRAINING. LIFESTYLE

HalfoodConcept Radio

Моят малък подкаст за храна ,музика ,спорт и нещата които харесвам +18 заради свободния език който употребяваме

for GRACE with Ivo Zhechev

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

Join Bish and Georgina as they go on this awesome journey that is Food. They’ll be exploring new food experiences each month, sharing their stories each with their own slew of laughs and memes!

Umai - A Food Podcast

We're Back!! A Bit of a Mouthful - the podcast from internet sensations Michael, Sophie and Willy, brings you delicious food hacks you'll actually use, all served up on a bed of fresh, nutritious comedy…. and cabbage. Produced by FoodFM

Formerly known as 'The Official Mob Podcast'

We're Back!! A Bit of a Mouthful - the podcast from internet sensations Michael, Sophie and Willy, brings you delicious food hacks you'll actually use, all served up on a bed of fresh, nutritious comedy…. and cabbage. Produced by FoodFM Formerly known as 'The Official Mob Podcast'

We're Back!! A Bit of a Mouthful - the podcast from internet sensations&nbsp;Michael, Sophie and Willy, brings you delicious food hacks you'll actually use, all served up on a bed of fresh, nutritious comedy…. and cabbage. Produced by FoodFM

Formerly known as 'The Official Mob Podcast'

A Bit of a Mouthful

BANDE de FOOD réunit des personnalités de la restauration, des artistes gourmands et des journalistes gastronomiques chaque semaine dans un lieu merveilleux.
A table, ils partagent chaque semaine, leurs bonnes adresses leurs bons produits et leur bonne humeur.

La saison 2 de Bande de Food est désormais diffusée à la fois en vidéo sur YouTube et en podcast sur toutes les grandes plateformes

Suivez Bande de Food

  Instagram : @bandedefood
  TikTok : @bandedefood
  Facebook : Bande de Food
  Newsletter : bandedefood.com
  Linkedin : Bande de Food
  Twitter : @bandedefood

Regardez Bande de Food :

  YouTube

Écoutez Bande de Food

  Apple Podcasts
  Google Podcasts
  Deezer
  Spotify
  Amazon Music

Vous aimez Bande de Food ?

  📣 Parlez de Bande de Food autour de vous
  📺 Abonnez-vous à notre chaîne YouTube
  🎧 Abonnez vous à votre plate-forme de podcast préférée pour être informé(e) à chaque nouvel épisode
  👍 Notez 5 étoiles ⭐⭐⭐⭐⭐ sur Apple Podcasts et laissez un petit commentaire sympa.


Une question ou une opportunité à nous proposer ?
contact@bandedefood.com 

Merci à Boulanger (http://boulanger.com) , notre partenaire adoré depuis 2 saisons
#sibienensemble
-------------

Saison 2
Production : Byzance
Animation : Xavier Schällebaum
Programmation-Communication : Philippine de Villeplée
Réalisation : Specimen - Olivier La Combe
Bande de Food © est une marque déposée

Saison 1
Son : Félix Vaton
Image : Bruno Brosse
Graphisme et Digital : Wissam Archani
Musique : Charles Raynaut
Droits d'auteur Générique
INA - "Lino Ventura à propos de ses aventures gastronomiques entre amis", TF1, André Halimi, 13/10/1980
Les Saveurs du Palais ©2012  Vendome Production - France 2 Cinema - Wild Bunch - Armada Films
Le Dîner de Cons - Un film de Francis Veber ©1998 Gaumont - TF1 Films Productions - EFVE Films
Bande de Food © est une marque déposée

BANDE de FOOD réunit des personnalités de la restauration, des artistes gourmands et des journalistes gastronomiques chaque semaine dans un lieu merveilleux. A table, ils partagent chaque semaine, leurs bonnes adresses leurs bons produits et leur bonne humeur. La saison 2 de Bande de Food est désormais diffusée à la fois en vidéo sur YouTube et en podcast sur toutes les grandes plateformes Suivez Bande de Food Instagram : @bandedefood TikTok : @bandedefood Facebook : Bande de Food Newsletter : bandedefood.com Linkedin : Bande de Food Twitter : @bandedefood Regardez Bande de Food : YouTube Écoutez Bande de Food Apple Podcasts Google Podcasts Deezer Spotify Amazon Music Vous aimez Bande de Food ? 📣 Parlez de Bande de Food autour de vous 📺 Abonnez-vous à notre chaîne YouTube 🎧 Abonnez vous à votre plate-forme de podcast préférée pour être informé(e) à chaque nouvel épisode 👍 Notez 5 étoiles ⭐⭐⭐⭐⭐ sur Apple Podcasts et laissez un petit commentaire sympa. Une question ou une opportunité à nous proposer ? contact@bandedefood.com Merci à Boulanger (http://boulanger.com) , notre partenaire adoré depuis 2 saisons #sibienensemble ------------- Saison 2 Production : Byzance Animation : Xavier Schällebaum Programmation-Communication : Philippine de Villeplée Réalisation : Specimen - Olivier La Combe Bande de Food © est une marque déposée Saison 1 Son : Félix Vaton Image : Bruno Brosse Graphisme et Digital : Wissam Archani Musique : Charles Raynaut Droits d'auteur Générique INA - "Lino Ventura à propos de ses aventures gastronomiques entre amis", TF1, André Halimi, 13/10/1980 Les Saveurs du Palais ©2012 Vendome Production - France 2 Cinema - Wild Bunch - Armada Films Le Dîner de Cons - Un film de Francis Veber ©1998 Gaumont - TF1 Films Productions - EFVE Films Bande de Food © est une marque déposée

BANDE de FOOD réunit des personnalités de la restauration, des artistes gourmands et des journalistes gastronomiques chaque semaine dans un lieu merveilleux.
A table, ils partagent chaque semaine, leurs bonnes adresses leurs bons produits et leur bonne humeur.

La saison 2 de Bande de Food est désormais diffusée à la fois en vidéo sur YouTube et en podcast sur toutes les grandes plateformes

Suivez Bande de Food

  Instagram : @bandedefood
  TikTok : @bandedefood
  Facebook : Bande de Food
  Newsletter : bandedefood.com
  Linkedin : Bande de Food
  Twitter : @bandedefood

Regardez Bande de Food :

  YouTube

Écoutez Bande de Food

  Apple Podcasts
  Google Podcasts
  Deezer
  Spotify
  Amazon Music

Vous aimez Bande de Food ?

  📣 Parlez de Bande de Food autour de vous
  📺 Abonnez-vous à notre chaîne YouTube
  🎧 Abonnez vous à votre plate-forme de podcast préférée pour être informé(e) à chaque nouvel épisode
  👍 Notez 5 étoiles ⭐⭐⭐⭐⭐ sur Apple Podcasts et laissez un petit commentaire sympa.


Une question ou une opportunité à nous proposer ?
contact@bandedefood.com&nbsp;

Merci à Boulanger (http://boulanger.com) , notre partenaire adoré depuis 2 saisons
#sibienensemble
-------------

Saison 2
Production : Byzance
Animation : Xavier Schällebaum
Programmation-Communication : Philippine de Villeplée
Réalisation : Specimen - Olivier La Combe
Bande de Food © est une marque déposée

Saison 1
Son : Félix Vaton
Image : Bruno Brosse
Graphisme et Digital : Wissam Archani
Musique : Charles Raynaut
Droits d'auteur Générique
INA - "Lino Ventura à propos de ses aventures gastronomiques entre amis", TF1, André Halimi, 13/10/1980
Les Saveurs du Palais ©2012&nbsp; Vendome Production - France 2 Cinema - Wild Bunch - Armada Films
Le Dîner de Cons - Un film de Francis Veber ©1998 Gaumont - TF1 Films Productions - EFVE Films
Bande de Food © est une marque déposée

BANDE DE FOOD

Hout

This isn't your Mom's Chardonnay. This is the wine podcast for millennial witches and b*tches and everyone in between. Join Alex and Madeleine each week for our wine picks. We'll breakdown wine basics, give you tech sheets, and hopefully expand your home cellar. Find our picks on Instagram @witcheswinecast and maybe a few surprises. This is wine for millennial drinkers. Cheers, Witches!

Have a burning wine question or bottle you want us to review? Send us an email - WitchesWinecast@gmail.com

This isn't your Mom's Chardonnay. This is the wine podcast for millennial witches and b*tches and everyone in between. Join Alex and Madeleine each week for our wine picks. We'll breakdown wine basics, give you tech sheets, and hopefully expand your home cellar. Find our picks on Instagram @witcheswinecast and maybe a few surprises. This is wine for millennial drinkers. Cheers, Witches! Have a burning wine question or bottle you want us to review? Send us an email - WitchesWinecast@gmail.com

Witches Winecast

Modals Verbs Rommel Gelves

聊聊有關咖啡的故事與生活~ 以一個輕鬆的方式~ 換一個角度來認識咖啡~ ~ 主要內容~ 以一個從事咖啡行業的打雜工~ 分享在日常生活當中~ 在家沖煮咖啡的習慣~ 也分享咖啡的文化與歷史~ 咖啡不用專業~ 多暸解咖啡~ 就能感受每天~ 在喝咖啡的當下~ 所擁有的美好~ ~ 收聽萬用連結~ https://open.firstory.me/user/fierycoffee/platforms (可連結至各收聽平台) ~ 每週三晚上12點上傳最新的單集~ 請點擊 『追蹤』或『關注』我的頻道~ 將可以立即聆聽最新的故事~ Powered by <a href="https://firstory.me/zh">Firstory Hosting</a>

聊聊有關咖啡的故事與生活~ 以一個輕鬆的方式~ 換一個角度來認識咖啡~ ~ 主要內容~ 以一個從事咖啡行業的打雜工~ 分享在日常生活當中~ 在家沖煮咖啡的習慣~ 也分享咖啡的文化與歷史~ 咖啡不用專業~ 多暸解咖啡~ 就能感受每天~ 在喝咖啡的當下~ 所擁有的美好~ ~ 收聽萬用連結~ https://open.firstory.me/user/fierycoffee/platforms (可連結至各收聽平台) ~ 每週三晚上12點上傳最新的單集~ 請點擊 『追蹤』或『關注』我的頻道~ 將可以立即聆聽最新的故事~ Powered by Firstory Hosting

聊聊有關咖啡的故事與生活~ 以一個輕鬆的方式~ 換一個角度來認識咖啡~ ~ 主要內容~ 以一個從事咖啡行業的打雜工~ 分享在日常生活當中~ 在家沖煮咖啡的習慣~ 也分享咖啡的文化與歷史~ 咖啡不用專業~ 多暸解咖啡~ 就能感受每天~ 在喝咖啡的當下~ 所擁有的美好~ ~ 收聽萬用連結~ https://open.firstory.me/user/fierycoffee/platforms (可連結至各收聽平台) ~ 每週三晚上12點上傳最新的單集~ 請點擊 『追蹤』或『關注』我的頻道~ 將可以立即聆聽最新的故事~ Powered by <a href="https://firstory.me/zh" rel="noopener noreferrer">Firstory Hosting</a>

fiery coffee 深夜咖啡館

Apropos… TORTUE HAMBURG! Unsere Welt en miniature gibt’s jetzt auch auf die Ohren: Aus unserem eigenen Podcast Studio servieren wir Euch in jeder Folge Apropos…! ein neues Stück TORTUE und lassen Euch hinter die Kulissen hören. Welche Geschichte steckt hinter unserem Hotel? Wer sind die kreativen Köpfe, die die TORTUE Welt immer wieder neu kreieren und weiter antreiben? Welche hilfreichen Tipps und Tricks à la TORTUE verraten die Genussspezialisten aus unseren Bars und Restaurants für Euer perfektes Gourmeterlebnis zu Hause? Auf Euch warten interessante Insights aus unserem Hotelalltag, lebhafte Gespräche mit Partnern aus den unterschiedlichsten Bereichen und, ici et là, außerdem spannende Themen abseits unserer TORTUE Welt. Auch unsere Geschäftsführer Marc Ciunis und Carsten von der Heide plaudern regelmäßig aus dem Nähkästchen. Amusez-vous!

Apropos...!

Holly Cotton is a renowned health and fitness authority. Her expertise in wellness encompasses all angles of well-being. Holly is the author of “Day 1” and “Strong. More than Muscles” which details her story of being diagnosed and surviving cancer.  As a nurse and fitness instructor Holly has always held a passion for helping people find the healthiest version of themselves. She is also the founder of Strong Squad, her company with a mission to help people define their own strong physically, mentally and spiritually.

Holly Cotton is a renowned health and fitness authority. Her expertise in wellness encompasses all angles of well-being. Holly is the author of “Day 1” and “Strong. More than Muscles” which details her story of being diagnosed and surviving cancer. As a nurse and fitness instructor Holly has always held a passion for helping people find the healthiest version of themselves. She is also the founder of Strong Squad, her company with a mission to help people define their own strong physically, mentally and spiritually.

Holly Cotton is a renowned health and fitness authority.&nbsp;Her expertise in wellness encompasses all angles of well-being. Holly is the author of “Day 1” and “Strong. More than Muscles” which details her story of being diagnosed and surviving cancer.&nbsp;&nbsp;As a nurse and fitness instructor Holly has always held a passion for helping people find the healthiest version of themselves.&nbsp;She is also the founder of Strong Squad, her company with a mission to help people define their own strong physically, mentally and spiritually.

Beyond The Fit

Bienvenue dans le podcast Terres d’Avenir, un voyage immersif à travers les régions françaises, à la rencontre de producteurs et éleveurs qui racontent leur métier avec passion.&nbsp;Dans ces témoignages, nous partons à la découverte de femmes et d’hommes au cœur de leur exploitation, pour une tranche de vie à leurs côtés.&nbsp;Entre quotidien et histoires personnelles, ces récits authentiques sont ceux du monde agricole d’aujourd’hui et de demain : celui de la transmission, de la souveraineté alimentaire et de la valorisation des savoir-faire.&nbsp;Enfilez vos bottes et embarquez pour un nouveau voyage en Terres d’Avenir !&nbsp;Ce podcast est proposé par <a href="https://www.lidl.fr/" rel="noopener noreferrer" target="_blank">Lidl France</a>, produit par <a href="https://agencelatoile.com/" rel="noopener noreferrer" target="_blank">La Toile</a>.&nbsp;Écriture, dérush et voix off : <a href="https://www.linkedin.com/in/merry-royer-24b73162/?originalSubdomain=fr" rel="noopener noreferrer" target="_blank">Merry Royer</a> (Saison 1) &amp; <a href="https://www.linkedin.com/in/audrey-largou%C3%ABt/" rel="noopener noreferrer" target="_blank">Audrey Largouët</a> (Saison 2)Prise de son, montage, réalisation et musique originale : <a href="https://www.linkedin.com/in/richard-samia/" rel="noopener noreferrer" target="_blank">Richard Samia</a>Illustration : <a href="https://www.linkedin.com/in/jade-b%C3%A9gu%C3%A9-0225bb27/?originalSubdomain=fr" rel="noopener noreferrer" target="_blank">Jade Bégué</a>Idée originale : Lidl FranceResponsable éditoriale : <a href="https://www.linkedin.com/in/lucie-coquart-74a760a2/" rel="noopener noreferrer" target="_blank">Lucie Coquart</a> (Saison 1) &amp; <a href="https://www.linkedin.com/in/raphaelle-barou/" rel="noopener noreferrer" target="_blank">Raphaëlle Barou</a> (Saison 2)Supervision : <a href="https://www.linkedin.com/in/penelopeboeuf/" rel="noopener noreferrer" target="_blank">Pénélope Boeuf</a>Production : <a href="https://agencelatoile.com/" rel="noopener noreferrer" target="_blank">La Toile</a><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.

Bienvenue dans le podcast Terres d’Avenir, un voyage immersif à travers les régions françaises, à la rencontre de producteurs et éleveurs qui racontent leur métier avec passion.   Dans ces témoignages, nous partons à la découverte de femmes et d’hommes au cœur de leur exploitation, pour une tranche de vie à leurs côtés.   Entre quotidien et histoires personnelles, ces récits authentiques sont ceux du monde agricole d’aujourd’hui et de demain : celui de la transmission, de la souveraineté alimentaire et de la valorisation des savoir-faire.   Enfilez vos bottes et embarquez pour un nouveau voyage en Terres d’Avenir !   Ce podcast est proposé par Lidl France, produit par La Toile.   Écriture, dérush et voix off : Merry Royer (Saison 1) & Audrey Largouët (Saison 2) Prise de son, montage, réalisation et musique originale : Richard Samia Illustration : Jade Bégué Idée originale : Lidl France Responsable éditoriale : Lucie Coquart (Saison 1) & Raphaëlle Barou (Saison 2) Supervision : Pénélope Boeuf Production : La Toile Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Bienvenue dans le podcast Terres d’Avenir, un voyage immersif à travers les régions françaises, à la rencontre de producteurs et éleveurs qui racontent leur métier avec passion.&nbsp;Dans ces témoignages, nous partons à la découverte de femmes et d’hommes au cœur de leur exploitation, pour une tranche de vie à leurs côtés.&nbsp;Entre quotidien et histoires personnelles, ces récits authentiques sont ceux du monde agricole d’aujourd’hui et de demain : celui de la transmission, de la souveraineté alimentaire et de la valorisation des savoir-faire.&nbsp;Enfilez vos bottes et embarquez pour un nouveau voyage en Terres d’Avenir !&nbsp;Ce podcast est proposé par <a href="https://www.lidl.fr/" rel="noopener noreferrer">Lidl France</a>, produit par <a href="https://agencelatoile.com/" rel="noopener noreferrer">La Toile</a>.&nbsp;Écriture, dérush et voix off : <a href="https://www.linkedin.com/in/merry-royer-24b73162/?originalSubdomain=fr" rel="noopener noreferrer">Merry Royer</a> (Saison 1) &amp; <a href="https://www.linkedin.com/in/audrey-largou%C3%ABt/" rel="noopener noreferrer">Audrey Largouët</a> (Saison 2)Prise de son, montage, réalisation et musique originale : <a href="https://www.linkedin.com/in/richard-samia/" rel="noopener noreferrer">Richard Samia</a>Illustration : <a href="https://www.linkedin.com/in/jade-b%C3%A9gu%C3%A9-0225bb27/?originalSubdomain=fr" rel="noopener noreferrer">Jade Bégué</a>Idée originale : Lidl FranceResponsable éditoriale : <a href="https://www.linkedin.com/in/lucie-coquart-74a760a2/" rel="noopener noreferrer">Lucie Coquart</a> (Saison 1) &amp; <a href="https://www.linkedin.com/in/raphaelle-barou/" rel="noopener noreferrer">Raphaëlle Barou</a> (Saison 2)Supervision : <a href="https://www.linkedin.com/in/penelopeboeuf/" rel="noopener noreferrer">Pénélope Boeuf</a>Production : <a href="https://agencelatoile.com/" rel="noopener noreferrer">La Toile</a> Hébergé par Acast. Visitez <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> pour plus d'informations.

Terres d'Avenir

It’s Friday, so it’s wineday. Marlies Beckers takes you on a trip from the Andes Mountains of Argentina to the castle gardens in Spain. But before we meet the winemaker, and discover his secrets on producing the most sublime wines, let’s have a wine tasting first. Are you in?

It’s Friday, so it’s wineday. Marlies Beckers takes you on a trip from the Andes Mountains of Argentina to the castle gardens in Spain. But before we meet the winemaker, and discover his secrets on producing the most sublime wines, let’s have a wine tasting first. Are you in?

Friday Wineday

"Mais ? Mais qu'est-ce que je sens à travers de la porte de la cuisine ? Ne serait-ce pas un bon petit plat qui est en train de cuire tranquillement dans le four ? Ah mais oui, c'est bien ça !"
Suivez les recettes de la Mélodie Family pour plein d'idées de repas simples et délicieuses.

"Mais ? Mais qu'est-ce que je sens à travers de la porte de la cuisine ? Ne serait-ce pas un bon petit plat qui est en train de cuire tranquillement dans le four ? Ah mais oui, c'est bien ça !" Suivez les recettes de la Mélodie Family pour plein d'idées de repas simples et délicieuses.

Les Recettes de la Mélodie Family - Radio Mélodie

As the festive season approaches, our hearts are filled with warmth, our homes are adorned with twinkling lights, and our tables are graced with an array of delectable treats. Among these culinary delights, the Yule Log dessert stands out as a symbol of merriment and joy, its origins deeply rooted in centuries-old traditions. The Yule Log dessert, also known as Bûche de Noël in French, traces its lineage back to the ancient Celtic and Germanic cultures, where a massive log would be ceremonially burned during the winter solstice celebrations. This burning symbolized the passing of the old year and the rebirth of the sun, ushering in new beginnings and hope for the year ahead. Over time, the tradition of the Yule Log evolved, and the blazing log transformed into a delectable dessert, retaining its symbolic significance. The earliest versions of the Yule Log dessert emerged in medieval France, where pastry chefs crafted sponge cakes resembling the Yule Log, adorned with intricate chocolate frosting and dusted with powdered sugar to mimic the bark of the log. The Yule Log dessert gained widespread popularity in the 19th century, becoming an integral part of Christmas celebrations in Europe and beyond. Its popularity soared in the United States in the mid-20th century, thanks to the influence of American magazines and cookbooks that featured the dessert. To create this quintessential Christmas treat, here's a simple yet delectable recipe for a Yule Log dessert: Ingredients: For the sponge cake: <ul><li>4 large eggs</li><li>¾ cup granulated sugar</li><li>¾ cup all-purpose flour</li><li>¼ teaspoon salt</li><li>¼ teaspoon baking soda</li></ul>For the chocolate filling: <ul><li>1 cup heavy cream</li><li>1 cup semisweet chocolate chips</li></ul>For the chocolate frosting: <ul><li>1 cup unsalted butter, softened</li><li>3 cups powdered sugar</li><li>¼ cup unsweetened cocoa powder</li><li>3-4 tablespoons heavy cream</li></ul>Instructions: <ol><li>Preheat the oven to 350°F (175°C) and grease a 10x15-inch jelly roll pan. Line the pan with parchment paper.</li><li>In a large bowl, whisk together the eggs and sugar until light and fluffy.</li><li>In a separate bowl, sift together the flour, salt, and baking soda. Gradually add the dry ingredients to the egg mixture, whisking until just combined.</li><li>Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when touched.</li><li>Immediately after baking, carefully transfer the cake onto a clean kitchen towel. Roll up the cake tightly from the short end, using the towel for support. Allow the cake to cool completely.</li><li>To make the chocolate filling, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let stand for a minute, then stir until smooth.</li><li>Unroll the cooled cake and spread the chocolate filling evenly over it. Reroll the cake tightly and place it on a serving platter.</li><li>To make the chocolate frosting, beat the butter in a large bowl until light and fluffy. Gradually add the powdered sugar, cocoa powder, and heavy cream, beating until smooth and spreadable.</li><li>Frost the Yule Log with the chocolate frosting, creating a bark-like texture using a fork.</li><li>Refrigerate for at least 30 minutes before serving.</li></ol>The Yule Log dessert, with its rich chocolate flavor, elegant appearance, and symbolic significance, has become an enduring part of Christmas celebrations around the world. As we gather with loved ones, sharing laughter, stories, and delectable treats, the Yule Log dessert serves as a reminder of the enduring spirit of the season, a sweet embodiment of hope, joy, and togetherness. From All of us at Quiet Please, thank you for listening, and remember to like and share wherever you get your podcasts.

As the festive season approaches, our hearts are filled with warmth, our homes are adorned with twinkling lights, and our tables are graced with an array of delectable treats. Among these culinary delights, the Yule Log dessert stands out as a symbol of merriment and joy, its origins deeply rooted in centuries-old traditions. The Yule Log dessert, also known as Bûche de Noël in French, traces its lineage back to the ancient Celtic and Germanic cultures, where a massive log would be ceremonially burned during the winter solstice celebrations. This burning symbolized the passing of the old year and the rebirth of the sun, ushering in new beginnings and hope for the year ahead. Over time, the tradition of the Yule Log evolved, and the blazing log transformed into a delectable dessert, retaining its symbolic significance. The earliest versions of the Yule Log dessert emerged in medieval France, where pastry chefs crafted sponge cakes resembling the Yule Log, adorned with intricate chocolate frosting and dusted with powdered sugar to mimic the bark of the log. The Yule Log dessert gained widespread popularity in the 19th century, becoming an integral part of Christmas celebrations in Europe and beyond. Its popularity soared in the United States in the mid-20th century, thanks to the influence of American magazines and cookbooks that featured the dessert. To create this quintessential Christmas treat, here's a simple yet delectable recipe for a Yule Log dessert: Ingredients: For the sponge cake:4 large eggs¾ cup granulated sugar¾ cup all-purpose flour¼ teaspoon salt¼ teaspoon baking sodaFor the chocolate filling:1 cup heavy cream1 cup semisweet chocolate chipsFor the chocolate frosting:1 cup unsalted butter, softened3 cups powdered sugar¼ cup unsweetened cocoa powder3-4 tablespoons heavy creamInstructions:Preheat the oven to 350°F (175°C) and grease a 10x15-inch jelly roll pan. Line the pan with parchment paper.In a large bowl, whisk together the eggs and sugar until light and fluffy.In a separate bowl, sift together the flour, salt, and baking soda. Gradually add the dry ingredients to the egg mixture, whisking until just combined.Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when touched.Immediately after baking, carefully transfer the cake onto a clean kitchen towel. Roll up the cake tightly from the short end, using the towel for support. Allow the cake to cool completely.To make the chocolate filling, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let stand for a minute, then stir until smooth.Unroll the cooled cake and spread the chocolate filling evenly over it. Reroll the cake tightly and place it on a serving platter.To make the chocolate frosting, beat the butter in a large bowl until light and fluffy. Gradually add the powdered sugar, cocoa powder, and heavy cream, beating until smooth and spreadable.Frost the Yule Log with the chocolate frosting, creating a bark-like texture using a fork.Refrigerate for at least 30 minutes before serving.The Yule Log dessert, with its rich chocolate flavor, elegant appearance, and symbolic significance, has become an enduring part of Christmas celebrations around the world. As we gather with loved ones, sharing laughter, stories, and delectable treats, the Yule Log dessert serves as a reminder of the enduring spirit of the season, a sweet embodiment of hope, joy, and togetherness. From All of us at Quiet Please, thank you for listening, and remember to like and share wherever you get your podcasts.

As the festive season approaches, our hearts are filled with warmth, our homes are adorned with twinkling lights, and our tables are graced with an array of delectable treats. Among these culinary delights, the Yule Log dessert stands out as a symbol of merriment and joy, its origins deeply rooted in centuries-old traditions. The Yule Log dessert, also known as Bûche de Noël in French, traces its lineage back to the ancient Celtic and Germanic cultures, where a massive log would be ceremonially burned during the winter solstice celebrations. This burning symbolized the passing of the old year and the rebirth of the sun, ushering in new beginnings and hope for the year ahead. Over time, the tradition of the Yule Log evolved, and the blazing log transformed into a delectable dessert, retaining its symbolic significance. The earliest versions of the Yule Log dessert emerged in medieval France, where pastry chefs crafted sponge cakes resembling the Yule Log, adorned with intricate chocolate frosting and dusted with powdered sugar to mimic the bark of the log. The Yule Log dessert gained widespread popularity in the 19th century, becoming an integral part of Christmas celebrations in Europe and beyond. Its popularity soared in the United States in the mid-20th century, thanks to the influence of American magazines and cookbooks that featured the dessert. To create this quintessential Christmas treat, here's a simple yet delectable recipe for a Yule Log dessert: Ingredients: For the sponge cake: <ul><li>4 large eggs</li><li>¾ cup granulated sugar</li><li>¾ cup all-purpose flour</li><li>¼ teaspoon salt</li><li>¼ teaspoon baking soda</li></ul>For the chocolate filling: <ul><li>1 cup heavy cream</li><li>1 cup semisweet chocolate chips</li></ul>For the chocolate frosting: <ul><li>1 cup unsalted butter, softened</li><li>3 cups powdered sugar</li><li>¼ cup unsweetened cocoa powder</li><li>3-4 tablespoons heavy cream</li></ul>Instructions: <ol><li>Preheat the oven to 350°F (175°C) and grease a 10x15-inch jelly roll pan. Line the pan with parchment paper.</li><li>In a large bowl, whisk together the eggs and sugar until light and fluffy.</li><li>In a separate bowl, sift together the flour, salt, and baking soda. Gradually add the dry ingredients to the egg mixture, whisking until just combined.</li><li>Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when touched.</li><li>Immediately after baking, carefully transfer the cake onto a clean kitchen towel. Roll up the cake tightly from the short end, using the towel for support. Allow the cake to cool completely.</li><li>To make the chocolate filling, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let stand for a minute, then stir until smooth.</li><li>Unroll the cooled cake and spread the chocolate filling evenly over it. Reroll the cake tightly and place it on a serving platter.</li><li>To make the chocolate frosting, beat the butter in a large bowl until light and fluffy. Gradually add the powdered sugar, cocoa powder, and heavy cream, beating until smooth and spreadable.</li><li>Frost the Yule Log with the chocolate frosting, creating a bark-like texture using a fork.</li><li>Refrigerate for at least 30 minutes before serving.</li></ol>The Yule Log dessert, with its rich chocolate flavor, elegant appearance, and symbolic significance, has become an enduring part of Christmas celebrations around the world. As we gather with loved ones, sharing laughter, stories, and delectable treats, the Yule Log dessert serves as a reminder of the enduring spirit of the season, a sweet embodiment of hope, joy, and togetherness. From All of us at Quiet Please, thank you for listening, and remember to like and share wherever you get your podcasts.

The Yule Log: Sweet Journey Through Time

Snack reviews, news, and all things food
Weekly episodes every Tuesday with hosts Isaiah and Isato🎙️

Snack reviews, news, and all things food Weekly episodes every Tuesday with hosts Isaiah and Isato🎙️

Snack On, Snack Off

2 best friends since middle school talk all things fast food, from in depth talks about familiar favorites to trying the newest buzzing menu items to weighing in on the biggest fast feuds, come and listen to what's new in The Crave Chronicles!

The Crave Chronicles

Bienvenidos a "Tiro y Caza", el podcast dedicado a los apasionados del tiro y la caza. En cada episodio, exploramos el emocionante mundo del tiro deportivo y la caza, entrevistando a algunos de los tiradores y cazadores m&aacute;s destacados y experimentados del sector. Conozca sus historias, t&eacute;cnicas, y experiencias &uacute;nicas que los han llevado a la cima de sus disciplinas.

&Uacute;nete a nosotros mientras profundizamos en temas que van desde las mejores pr&aacute;cticas de caza, los equipos esenciales, hasta las competiciones de tiro m&aacute;s prestigiosas. Ya seas un principiante curioso o un veterano experimentado, "Entre Tiros y Caza" tiene algo para todos.

Contenido del Programa:

Entrevistas exclusivas con campeones de tiro y cazadores reconocidos.
Consejos pr&aacute;cticos y t&eacute;cnicas avanzadas para mejorar tus habilidades.
An&aacute;lisis de equipos y revisiones de productos.
Historias inspiradoras y an&eacute;cdotas emocionantes del campo y el pol&iacute;gono.
Noticias y eventos actuales en el mundo del tiro y la caza.
Prep&aacute;rate para sumergirte en un universo de precisi&oacute;n, paciencia, y pasi&oacute;n. Sintoniza "Entre Tiros y Caza" y descubre todo lo que necesitas saber para llevar tu afici&oacute;n al siguiente nivel.

Bienvenidos a "Tiro y Caza", el podcast dedicado a los apasionados del tiro y la caza. En cada episodio, exploramos el emocionante mundo del tiro deportivo y la caza, entrevistando a algunos de los tiradores y cazadores más destacados y experimentados del sector. Conozca sus historias, técnicas, y experiencias únicas que los han llevado a la cima de sus disciplinas. Únete a nosotros mientras profundizamos en temas que van desde las mejores prácticas de caza, los equipos esenciales, hasta las competiciones de tiro más prestigiosas. Ya seas un principiante curioso o un veterano experimentado, "Entre Tiros y Caza" tiene algo para todos. Contenido del Programa: Entrevistas exclusivas con campeones de tiro y cazadores reconocidos. Consejos prácticos y técnicas avanzadas para mejorar tus habilidades. Análisis de equipos y revisiones de productos. Historias inspiradoras y anécdotas emocionantes del campo y el polígono. Noticias y eventos actuales en el mundo del tiro y la caza. Prepárate para sumergirte en un universo de precisión, paciencia, y pasión. Sintoniza "Entre Tiros y Caza" y descubre todo lo que necesitas saber para llevar tu afición al siguiente nivel.

Bienvenidos a "Tiro y Caza", el podcast dedicado a los apasionados del tiro y la caza. En cada episodio, exploramos el emocionante mundo del tiro deportivo y la caza, entrevistando a algunos de los tiradores y cazadores más destacados y experimentados del sector. Conozca sus historias, técnicas, y experiencias únicas que los han llevado a la cima de sus disciplinas.

Únete a nosotros mientras profundizamos en temas que van desde las mejores prácticas de caza, los equipos esenciales, hasta las competiciones de tiro más prestigiosas. Ya seas un principiante curioso o un veterano experimentado, "Entre Tiros y Caza" tiene algo para todos.

Contenido del Programa:

Entrevistas exclusivas con campeones de tiro y cazadores reconocidos.
Consejos prácticos y técnicas avanzadas para mejorar tus habilidades.
Análisis de equipos y revisiones de productos.
Historias inspiradoras y anécdotas emocionantes del campo y el polígono.
Noticias y eventos actuales en el mundo del tiro y la caza.
Prepárate para sumergirte en un universo de precisión, paciencia, y pasión. Sintoniza "Entre Tiros y Caza" y descubre todo lo que necesitas saber para llevar tu afición al siguiente nivel.

Tiro y caza

Your health and quality of life should not be dictated by your family history, aging, career, or any one person, other than YOU.   Can you relate to the tire and overwhelm of constantly giving 100% in your career, only to be exhausted and cranky when you get home to your spouse and children?  Are you struggling to balance being present at your child's school events, giving freely of your time at church, and being involved in community outreach? Is your own health diminishing due to the ever increasing demands of life?  Is it difficult to remember the last time you created space for yourself, to do the things that bring you joy? If you can relate to any of the above then you are in the right place!  This podcast, will help you discover that each day is a new opportunity to make an intentional change toward achieving your health.  It doesn't have to be perfect.  In fact, often times, it's just plain messy... and that is ok. Join me each week to take actionable steps toward getting rid of the perfection, embracing self care, and living healthy on purpose!

Your health and quality of life should not be dictated by your family history, aging, career, or any one person, other than YOU. Can you relate to the tire and overwhelm of constantly giving 100% in your career, only to be exhausted and cranky when you get home to your spouse and children? Are you struggling to balance being present at your child's school events, giving freely of your time at church, and being involved in community outreach? Is your own health diminishing due to the ever increasing demands of life? Is it difficult to remember the last time you created space for yourself, to do the things that bring you joy? If you can relate to any of the above then you are in the right place! This podcast, will help you discover that each day is a new opportunity to make an intentional change toward achieving your health. It doesn't have to be perfect. In fact, often times, it's just plain messy... and that is ok. Join me each week to take actionable steps toward getting rid of the perfection, embracing self care, and living healthy on purpose!

Rx for Change: Healthy on Purpose

Welcome to Food Club – the podcast where taste buds meet storytelling. Each week, we gather around the (virtual) table to explore the culture, history, and pure joy behind the foods we love. From late-night snacks to family recipes, street eats to Michelin stars, we talk to chefs, home cooks, and passionate foodies who live for flavor. Pull up a chair, bring your appetite, and join the club – because here, everyone’s invited, and seconds are always encouraged

Food club

Your go-to podcast for mastering the kitchen, one simple recipe at a time. Perfect for beginners and takeout lovers ready to explore the world of cooking.

Cooking Clueless

We will explore the magic in the vast and complicated ecosystem that brings food to our plate.

Desert Harvest: Arizona's Culinary Bounty

Welcome all food experts, connoisseurs and aficionados alike to 8ighty 6ix! A podcast for the true FOODIES &amp; HOSPITALITY PROFESSIONALS! We dive deep into the lives, challenges, experiences, accomplishments and everyday grind that is the hospitality industry all while having fun! All BOH, FOH &amp; FOODIES come hang out and have a great time and eye-opening listen. With a variety of special guest, we get a lot of different perspectives and stories. 

Make sure you give this podcast a rating! Tell the hospitality person that you know about 8ighty 6ix. They won't be disappointed!!

IG:__8ighty6ix

Welcome all food experts, connoisseurs and aficionados alike to 8ighty 6ix! A podcast for the true FOODIES & HOSPITALITY PROFESSIONALS! We dive deep into the lives, challenges, experiences, accomplishments and everyday grind that is the hospitality industry all while having fun! All BOH, FOH & FOODIES come hang out and have a great time and eye-opening listen. With a variety of special guest, we get a lot of different perspectives and stories. Make sure you give this podcast a rating! Tell the hospitality person that you know about 8ighty 6ix. They won't be disappointed!! IG:__8ighty6ix

8ighty 6ix

Out There A Minute

You're Not Special" is the hilarious, no-holds-barred podcast that serves up the juiciest stories from both sides of the kitchen door. Join Erin Loman Jeck, the high-flying CEO with a secret addiction to waiting tables, and the enigmatic Doctor Sizzle, a culinary genius by day and concert going by night, as they dish out the drama that's made to order in the restaurant world.

Each episode, we'll dive into the chaotic, dysfunctional family vibe of restaurant life, featuring outrageous customer requests, kitchen disasters turned triumphs, and staff interactions spicier than the daily special.

Whether you're a seasoned industry pro or just love a good laugh with your meal, "You're Not Special" offers a balanced perspective on the wild world of restaurants. We'll bring you interviews with chefs, long-time servers, restaurant owners, and even the occasional health inspector for a taste of the unexpected.

So pull up a chair and join us at the table where the menu is set, but the drama is made to order. Because what happens in the walk-in, doesn't stay in the walk-in – it becomes our next episode. Listen in, and remember: your weirdest customer is our next story.

You're Not Special" is the hilarious, no-holds-barred podcast that serves up the juiciest stories from both sides of the kitchen door. Join Erin Loman Jeck, the high-flying CEO with a secret addiction to waiting tables, and the enigmatic Doctor Sizzle, a culinary genius by day and concert going by night, as they dish out the drama that's made to order in the restaurant world. Each episode, we'll dive into the chaotic, dysfunctional family vibe of restaurant life, featuring outrageous customer requests, kitchen disasters turned triumphs, and staff interactions spicier than the daily special. Whether you're a seasoned industry pro or just love a good laugh with your meal, "You're Not Special" offers a balanced perspective on the wild world of restaurants. We'll bring you interviews with chefs, long-time servers, restaurant owners, and even the occasional health inspector for a taste of the unexpected. So pull up a chair and join us at the table where the menu is set, but the drama is made to order. Because what happens in the walk-in, doesn't stay in the walk-in – it becomes our next episode. Listen in, and remember: your weirdest customer is our next story.

YOU'RE NOT SPECIAL PODCAST

Welcome to the podcast where we talk about life, love, and the pursuit of...coffee. A little slice of life, a little comedy, some great friends, and a lot of food. Oh, and can't forget the coffee - where we find the coffee and the coffee we enjoy. Join us for a casual chat and a few laughs.             Music:  Spring Evening by Serge Quadrado is licensed under a Attribution-NonCommercial 4.0 International License. https://freemusicarchive.org/music/serge-quadrado/air-acoustic/spring-evening

Welcome to the podcast where we talk about life, love, and the pursuit of...coffee. A little slice of life, a little comedy, some great friends, and a lot of food. Oh, and can't forget the coffee - where we find the coffee and the coffee we enjoy. Join us for a casual chat and a few laughs. Music: Spring Evening by Serge Quadrado is licensed under a Attribution-NonCommercial 4.0 International License. https://freemusicarchive.org/music/serge-quadrado/air-acoustic/spring-evening

Hey You

Chef Jay del Corro, creator and host of The Aimless Cook talks about everything food including restaurants, chef life, the industry, pop culture, food trends, and more! <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.

Chef Jay del Corro, creator and host of The Aimless Cook talks about everything food including restaurants, chef life, the industry, pop culture, food trends, and more! Hosted on Acast. See acast.com/privacy for more information.

Chef Jay del Corro, creator and host of The Aimless Cook talks about everything food including restaurants, chef life, the industry, pop culture, food trends, and more! Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

The Aimless Cook Podcast

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)

Este es un podcast sobre comida. Nosotros amamos comer, y también amamos hablar sobre comida, que nos gusta, que no nos gusta, que nos genera opiniones muy fuertes. Pero especialmente, como hacemos que la experiencia de comer siempre sea la mejor, porque como todo mundo sabe, comer es el mayor placer. No somos expertos, solo somos personas que comen.

Este es un podcast sobre comida. Nosotros amamos comer, y también amamos hablar sobre comida, que nos gusta, que no nos gusta, que nos genera opiniones muy fuertes. Pero especialmente, como hacemos que la experiencia de comer siempre sea la mejor, porque como todo mundo sabe, comer es el mayor placer. No somos expertos, solo somos personas que comen.

Personas Que Comen

Join host Arun Kumar as he speaks with thought leaders, industry professionals, and restaurant owners to explore how technology and data are reshaping the restaurant landscape. Covering everything from AI to customer data, this is a podcast you can't miss.

Data Delicacies

ゲストにオススメのお店(主に飲食店)を案内してもらい、一緒に食事する番組です。

Food Podcasts / Page 190

Restaurant People: Where we (to-)go from here

ProjectNOW NUTRITION. TRAINING. LIFESTYLE

HalfoodConcept Radio

for GRACE with Ivo Zhechev

Bebe Kumi Food & Beverage Podcast

Umai - A Food Podcast

A Bit of a Mouthful

BANDE DE FOOD

Hout

Witches Winecast

Modals Verbs Rommel Gelves

fiery coffee 深夜咖啡館

Apropos...!

Beyond The Fit

Terres d'Avenir

Friday Wineday

Les Recettes de la Mélodie Family - Radio Mélodie

The Yule Log: Sweet Journey Through Time

Snack On, Snack Off

The Crave Chronicles

Tiro y caza

Rx for Change: Healthy on Purpose

Food club

Cooking Clueless

Desert Harvest: Arizona's Culinary Bounty

8ighty 6ix

Out There A Minute

YOU'RE NOT SPECIAL PODCAST

Hey You

The Aimless Cook Podcast

Beer Boys Podcast I (Featuring Marcello)

Personas Que Comen

Data Delicacies

キミのオススメおしえてレディオ

SCROUNTCH

中島理恵のさわやか信州リポート

SpiriteaDrinks - A Podcast Journey through Tea, Teapots, Drinks, and Food

A National Dish Everyday

Fascinating Foodies

Relax, it's the Wine Talkin'

Frisörsalong 💇‍♀️

Songs 2

De Raspar o Tacho

TOP5CZ

Gusto Hub

Tile Laying Games – Meeples And Wine

Amos de Casa

The Sneakerhead Chef Podcast

MeditErrants's PodCast

Welp!