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

antenne toulousaine de la grande epopee radiographique de desinformation d'entre les deux siecles, Let's Get Buzy, sur radio FMR - 89.1 MHz - Toulouse - le mardi 21-22h.

Let's Get Buzy, Toulouse

San Francisco Bay Area Podcaster, Ed Pinto, talks about a number of topics that range from world news - restaurant reviews - gardening and a whole lot more.  You may not agree with Ed on everything, but hopefully you find yourself entertained.

San Francisco Bay Area Podcaster, Ed Pinto, talks about a number of topics that range from world news - restaurant reviews - gardening and a whole lot more. You may not agree with Ed on everything, but hopefully you find yourself entertained.

Across-The-Board

Fun and entertaining reviews on beer and beer related items.

BeerGuysTV BrewCasts - podcasts about beer.

A politically incorrect weekly review of various craft beers world wide scored to the music of The Maadmen.

Keep Calm  Beer On

This feed is no longer supported, please subscribe to the new feed. It is the one with the green beer label logo.

DrinkIN GeekOUT The Podcast

A Pennsylvania-based podcast about made-to-order food offered by the regional gas station, Sheetz, hosted by @lyseerich & @mikesuds

A Pennsylvania-based podcast about made-to-order food offered by the regional gas station, Sheetz, hosted by @lyseerich &amp; @mikesuds

Freakz in the Sheetz

AWR - Готуйте з любов'ю

Une émission par et pour des amateurs de vins. 
Fab et JM vous proposent tous les mois de partager leurs dégustations, découvertes et événements œnologiques.

Une émission par et pour des amateurs de vins. Fab et JM vous proposent tous les mois de partager leurs dégustations, découvertes et événements œnologiques.

Une émission par et pour des amateurs de vins.&nbsp;
Fab et JM vous proposent tous les mois de partager leurs dégustations, découvertes et événements œnologiques.

Château Podcast

Known as “The Cowboy Cook”, Jeff Tracy has fond memories of sitting at the dinner table with his family. Changing this world one recipe at a time, Jeff supports suburban families looking for a way to connect at the dinner table. “Western Living is about bringing people together and building relationships that last,” says Tracy. “It’s easy cooking for everyone, not just those living the western lifestyle.” Tune in each week for fun tips and insight into barbecue, grilling and the outdoor lifestyle!

BBQ Nation Podcast

Daging dan berbagai jenis bahan yang bisa di sate

Tombak Sate

Le Gruyère AOP presents “Cheese Chat”, a podcast that brings you the best stories from Le Gruyère AOP.

Le Gruyère AOP has been protected under the AOP label for 20 years and we’re celebrating this milestone by making it the star of our first season.

Dairy farmers, cheesemakers and affineurs will be joining us to share their most memorable moments with you.

Le Gruyère AOP thanks you for listening.

Find Le Gruyère AOP online at:
Website: https://www.gruyere.com
Instagram: https://www.instagram.com/gruyere_aop
Facebook: https://www.facebook.com/GruyereAOP

Le Gruyère AOP presents “Cheese Chat”, a podcast that brings you the best stories from Le Gruyère AOP. Le Gruyère AOP has been protected under the AOP label for 20 years and we’re celebrating this milestone by making it the star of our first season. Dairy farmers, cheesemakers and affineurs will be joining us to share their most memorable moments with you. Le Gruyère AOP thanks you for listening. Find Le Gruyère AOP online at: Website: https://www.gruyere.com Instagram: https://www.instagram.com/gruyere_aop Facebook: https://www.facebook.com/GruyereAOP

CheeseChat

The show of shows all about the best of backyard cooking. We will share all our tips and tricks. We are by no means pit masters but we will share what we know!No topic is out of bounds, sports, politics, movies, games and if my son has a say Dungeons and Dragons.

Masters of the Backyard

We want to celebrate and champion the millions of women who work in every part of the food industry. Hear their stories on our podcast..

We want to celebrate and champion the millions of women who work in every part of the food industry. Hear their stories on our podcast..

Women In The Food Industry - WiFi

Gesprekken over koken, bakken, barbecueën en lekker eten in een ontspannen sfeer en met een lichte nadruk op kruiden en specerijen. Presentatie door Marc de Groot en Rutger Corvers.

SpiceCast - over koken en lekker eten

It's about coffee, food, life and what other randomness I feel that'll be helpful to the common coffee drinker or to anyone who likes to be entertained by a stranger, briefly.

It's about coffee, food, life and what other randomness I feel that'll be helpful to the common coffee drinker or to anyone who likes to be entertained by a stranger, briefly.

Everyday Beans Podcast - Mostly About Coffee and Other Stuff

Crust Issues is a deeply researched baking podcast about bread, resilience, and everything in between. Hosted by Ryan Nausieda, each episode explores the art and science of baking—from sourdough starters to artisan techniques—with warmth, humor, and insight. We dig into the chemistry of flour, water, salt, and yeast, interview bakers, farmers, and food scientists, and share stories of imperfect triumphs in the kitchen. Whether you’re a home baker, sourdough fanatic, or just love a good story about rising after falling (literally and figuratively), this podcast offers a fresh take on what it means to keep going. Because sometimes, the best bakes—and the best lives—come from the biggest messes.

Crust Issues

The show where just like our emotions, the beers are bottled and canned. One host loves beer, the other is learning. We try a new beer every episode and talk about life by uniting the beer and the topic. We are experts in nothing and promise no value to you.

The show where just like our emotions, the beers are bottled and canned. One host loves beer, the other is learning. We try a new beer every episode and talk about life by uniting the beer and the topic. We are experts in nothing and promise no value to you.

Bottled and Canned

Wir sind meine Familie, meine Frau und meine Tochter, sowie unsere Freunde und  Menschen, die uns so nahe stehen, dass wir sie zu unserer Familie zählen (die "Familiaris")

Es handelt sich dabei um unsere Erlebnisse, Reisen, Situationen mit den Menschen, die uns nahe stehen und dazu gibt es immer wieder Rezepte, die wir mit ihnen in Verbindungen bringen oder auch umgekehrt.

Wir wünschen euch viel Spaß beim Zuhören und vielleicht nachkochen.

Natürlich hoffen wir, dass Ihr uns Rückmeldungen zuschickt.

LG
Wir

Wir sind meine Familie, meine Frau und meine Tochter, sowie unsere Freunde und Menschen, die uns so nahe stehen, dass wir sie zu unserer Familie zählen (die "Familiaris") Es handelt sich dabei um unsere Erlebnisse, Reisen, Situationen mit den Menschen, die uns nahe stehen und dazu gibt es immer wieder Rezepte, die wir mit ihnen in Verbindungen bringen oder auch umgekehrt. Wir wünschen euch viel Spaß beim Zuhören und vielleicht nachkochen. Natürlich hoffen wir, dass Ihr uns Rückmeldungen zuschickt. LG Wir

Wir sind meine Familie, meine Frau und meine Tochter, sowie unsere Freunde und&nbsp; Menschen, die uns so nahe stehen, dass wir sie zu unserer Familie zählen (die "Familiaris")

Es handelt sich dabei um unsere Erlebnisse, Reisen, Situationen mit den Menschen, die uns nahe stehen und dazu gibt es immer wieder Rezepte, die wir mit ihnen in Verbindungen bringen oder auch umgekehrt.

Wir wünschen euch viel Spaß beim Zuhören und vielleicht nachkochen.

Natürlich hoffen wir, dass Ihr uns Rückmeldungen zuschickt.

LG
Wir

Das sind Wir - Der Podcast mit Geschmack

A true B2B conversation from the chef perspective, uncovering why trends are set, how they grow and how chefs respond to them. Let's explore what makes a trend take off, and why chefs are such an integral part of the process.&nbsp; We will have guests that are from all walks of the industry to deliver a complete perspective and we finish with a speed round of "Improv Innovation" where we pitch our ideas on todays topic.

A true B2B conversation from the chef perspective, uncovering why trends are set, how they grow and how chefs respond to them. Let's explore what makes a trend take off, and why chefs are such an integral part of the process.  We will have guests that are from all walks of the industry to deliver a complete perspective and we finish with a speed round of "Improv Innovation" where we pitch our ideas on todays topic.

The Flavor Expedition

A podcast about the lives of food service workers. From delivery drivers to dishwashers, line cooks to chefs, we&#39;re all peons at the end of the day.

A podcast about the lives of food service workers. From delivery drivers to dishwashers, line cooks to chefs, we're all peons at the end of the day.

A podcast about the lives of food service workers. From delivery drivers to dishwashers, line cooks to chefs, we're all peons at the end of the day.

Peon Podcast

The Great Lakes region has some of the most fascinating food traditions and stories. On the Heartland Hot Dish Podcast, we will discuss the fabric of heartland cuisine. From the iconic dishes that define the Midwest to the hidden gems waiting to be discovered, we'll take you on a mouthwatering journey through the diverse culinary landscape of the Great Lakes area. Get ready to indulge your senses and ignite your appetite as we explore the rich tapestry of flavours that make up Heartland Hot Dish.

Heartland Hot Dish

Vibing to My Favorite Songs with Chat for 2 HOURS!

Vibing to My Favorite Songs with Chat for 2 HOURS!

Mizkif DJ Night

We're back!!! Welcome to our first pre-episode of our #cafeserye

We're back!!! Welcome to our first pre-episode of our #cafeserye

Cafe Kusina

A podcast about wine, beverage and food with a point of view on new technologies, digital transformation and AI. There will be episodes with news and stories from Italy of wine and all is trending topic in Drink&amp;Food. All texts are mine, you can read more also in my newsletter, t<a href="https://hedigitalwine.substack.com" target="_blank" rel="noreferrer noopener">hedigitalwine.substack.com</a>, with the source of all the news. Voices are from AI, reading my text in English. I hope you enjoy it!

A podcast about wine, beverage and food with a point of view on new technologies, digital transformation and AI. There will be episodes with news and stories from Italy of wine and all is trending topic in Drink&Food.All texts are mine, you can read more also in my newsletter, thedigitalwine.substack.com, with the source of all the news.Voices are from AI, reading my text in English. I hope you enjoy it!

A podcast about wine, beverage and food with a point of view on new technologies, digital transformation and AI. There will be episodes with news and stories from Italy of wine and all is trending topic in Drink&amp;Food. All texts are mine, you can read more also in my newsletter, t<a href="https://hedigitalwine.substack.com" rel="noopener noreferrer">hedigitalwine.substack.com</a>,&nbsp;with the source of all the news. Voices are from AI, reading my text in English. I hope you enjoy it!

Wine Is Not Real

Willkommen zur "Kaffeepause", dem Podcast für alle Kaffeeliebhabende!

Jenny und Gabriel laden Euch immer am 1. des Monats ein, in die faszinierende Welt des Kaffees einzutauchen.

Egal, ob Ihr erfahrene Baristas, leidenschaftliche Kaffeetrinkende oder einfach nur neugierig auf das Thema Kaffee seid – hier seid Ihr genau richtig! Freut Euch auf spannende Geschichten, wertvolle Tipps und interessante Fakten rund um das beliebte Heißgetränk.

Gönnt Euch eine Tasse Eures Lieblingskaffees und lasst uns gemeinsam Eure Kaffeepause zu einem genussvollen Erlebnis machen.


Ein Studio Noix Original

Willkommen zur "Kaffeepause", dem Podcast für alle Kaffeeliebhabende! Jenny und Gabriel laden Euch immer am 1. des Monats ein, in die faszinierende Welt des Kaffees einzutauchen. Egal, ob Ihr erfahrene Baristas, leidenschaftliche Kaffeetrinkende oder einfach nur neugierig auf das Thema Kaffee seid – hier seid Ihr genau richtig! Freut Euch auf spannende Geschichten, wertvolle Tipps und interessante Fakten rund um das beliebte Heißgetränk. Gönnt Euch eine Tasse Eures Lieblingskaffees und lasst uns gemeinsam Eure Kaffeepause zu einem genussvollen Erlebnis machen. Ein Studio Noix Original

Kaffeepause

Ricette FaciliBenvenuti a Ricette Facili, il podcast dove la cucina diventa semplice e alla portata di tutti! 🎙️ Ogni giorno vi proponiamo ricette irresistibili, dai grandi classici italiani ai piatti più sfiziosi, ideali per chi vuole portare gusto e creatività in tavola senza complicarsi la vita.Che siate appassionati di cucina o alle prime armi, troverete idee per ogni occasione: pranzi veloci, cene eleganti, dolci della tradizione e molto altro, spiegati passo dopo passo per realizzarli facilmente a casa.Con il nostro tocco speciale e qualche trucco da chef, scoprirete quanto è bello cucinare con semplicità, senza rinunciare al gusto e alla qualità.Ascoltateci ogni giorno su tutte le piattaforme e iniziate a trasformare ogni pasto in un piccolo capolavoro! 🍴✨

Ricette Facili

&nbsp;Dive into the world of culinary entrepreneurship with 'Rookie Restaurateur'! 🎙️&nbsp; "Rookie Restaurateur" is a light hearted podcast where young restaurateur Quincy Randolph sits down with emerging restaurateurs and industry professionals to explore their stories, challenges, and personal journeys. With a focus on storytelling, practical wisdom, and a bit of tomfoolery, "Rookie Restaurateur" is your window into the diverse world of culinary entrepreneurship. Tune in as Quincy guides you through the inspiring narratives of those who are on the way to making their mark in the industry.&nbsp;

 Dive into the world of culinary entrepreneurship with 'Rookie Restaurateur'! 🎙️  "Rookie Restaurateur" is a light hearted podcast where young restaurateur Quincy Randolph sits down with emerging restaurateurs and industry professionals to explore their stories, challenges, and personal journeys. With a focus on storytelling, practical wisdom, and a bit of tomfoolery, "Rookie Restaurateur" is your window into the diverse world of culinary entrepreneurship. Tune in as Quincy guides you through the inspiring narratives of those who are on the way to making their mark in the industry. 

Rookie Restaurateur

Hi! I'm Kasae Fraser, the host of this podcast. I've been a professional chef for the last 11 years, working my way through different countries and kitchens, and I've landed in the UK.&nbsp;I started this podcast because above all, I love hearing the unfiltered experiences that other Chefs have had throughout their career, the highs and lows of being in the hospitality industry, and the struggles that have ultimatley led them to where they are now. We have candid conversations about what its really like to be a chef, and explore what makes them tick.&nbsp;We also have guests on that aren't chefs, but are a vital part of the industry, to hear their point of view about how our food system works, their role in it and how it all ties together. &nbsp;

Hi! I'm Kasae Fraser, the host of this podcast. I've been a professional chef for the last 11 years, working my way through different countries and kitchens, and I've landed in the UK.  I started this podcast because above all, I love hearing the unfiltered experiences that other Chefs have had throughout their career, the highs and lows of being in the hospitality industry, and the struggles that have ultimatley led them to where they are now. We have candid conversations about what its really like to be a chef, and explore what makes them tick.  We also have guests on that aren't chefs, but are a vital part of the industry, to hear their point of view about how our food system works, their role in it and how it all ties together.  

Check On

Plongez dans les récits, les couleurs, les anecdotes et les paysages uniques de la Colombie avec ce Podcast Voyage en Colombie. Un voyage sonore : des astuces pratiques, des entrevues inspirantes et des conseils pour explorer le pays du réalisme magique en toute authenticité. Colombie Carnet Voyage c'est un podcast hébergé sur <a href="https://www.buzzsprout.com/?referrer_id=2256912">Buzzsprout</a> et auto-produit par : Colombie Sur Mesure | Voyages &amp; circuits d'exception. e: <a href="mailto:hola@colombiesurmesure.com">hola@colombiesurmesure.com</a> w: <a href="https://www.colombiesurmesure.com/">www.colombiesurmesure.com</a> t: <a href="tel:+33977215415">(+33) 9 77 41 52 15</a> m: <a href="/978dd3b1b0c242e58aef1c07bee59c45?pvs=25">(+57) 300 5918153</a> rdv: <a href="https://calendly.com/colombiesurmesure/colombiesurmesure">https://calendly.com/colombiesurmesure/colombiesurmesure</a>

Plongez dans les récits, les couleurs, les anecdotes et les paysages uniques de la Colombie avec ce Podcast Voyage en Colombie. Un voyage sonore : des astuces pratiques, des entrevues inspirantes et des conseils pour explorer le pays du réalisme magique en toute authenticité. Colombie Carnet Voyage c'est un podcast hébergé sur Buzzsprout et auto-produit par : Colombie Sur Mesure | Voyages & circuits d'exception. e: hola@colombiesurmesure.com w: www.colombiesurmesure.com t: (+33) 9 77 41 52 15 m: (+57) 300 5918153 rdv: https://calendly.com/colombiesurmesure/colombiesurmesure

Plongez dans les récits, les couleurs, les anecdotes et les paysages uniques de la Colombie avec ce Podcast Voyage en Colombie. Un voyage sonore : des astuces pratiques, des entrevues inspirantes et des conseils pour explorer le pays du réalisme magique en toute authenticité. Colombie Carnet Voyage c'est un podcast hébergé sur <a href="https://www.buzzsprout.com/?referrer_id=2256912" rel="noopener noreferrer">Buzzsprout</a> et auto-produit par : Colombie Sur Mesure | Voyages &amp; circuits d'exception. e: <a href="mailto:hola@colombiesurmesure.com" rel="noopener noreferrer">hola@colombiesurmesure.com</a> w: <a href="https://www.colombiesurmesure.com/" rel="noopener noreferrer">www.colombiesurmesure.com</a> t: <a href="tel:+33977215415" rel="noopener noreferrer">(+33) 9 77 41 52 15</a> m: <a href="/978dd3b1b0c242e58aef1c07bee59c45?pvs=25" rel="noopener noreferrer">(+57) 300 5918153</a> rdv: <a href="https://calendly.com/colombiesurmesure/colombiesurmesure" rel="noopener noreferrer">https://calendly.com/colombiesurmesure/colombiesurmesure</a>

Colombie carnet voyage. Idées | Circuits | Inspiration

Conversations about nutrition and hot nutrition topics by registered dietitian, Kristina Swanson.

Conversations about nutrition and hot nutrition topics by registered dietitian, Kristina Swanson.

Faithful to Food

when i see him

Welcome to &#34;Taste of the Sea: A Journey Through Seafood Cuisine&#34;. A project aimed at raising awareness of seafood cuisine!

Welcome to "Taste of the Sea: A Journey Through Seafood Cuisine". A project aimed at raising awareness of seafood cuisine!

Welcome to "Taste of the Sea: A Journey Through Seafood Cuisine". A project aimed at raising awareness of seafood cuisine!

Taste of the Sea: A Journey Through Seafood Cuisine

Two anonymous, unfiltered food critics that blend real-time reaction audio with post-meal banter, hoping to share their love of eating, experiencing, and learning about food while reviewing restaurants. New episodes release bi monthly.

It Needed Salt

Soup dumplings, also known as xiao long bao or xiaolong mantou, have captured the hearts and taste buds of food enthusiasts around the world. These delicate, steamed dumplings, filled with savory broth and tender meat, have a rich history that traces back to ancient China. In this article, we will explore the origins of soup dumplings, their variations, and their global popularity. The Birth of Soup Dumplings: The exact origin of soup dumplings is somewhat debated, but most food historians agree that they likely originated in the Jiangnan region of China, which includes the modern-day provinces of Jiangsu and Zhejiang. The earliest known record of soup dumplings dates back to the Qing Dynasty (1644-1912) in the city of Nanxiang, located in the suburbs of Shanghai. According to legend, a man named Huang Mingxian, the owner of a restaurant called Ri Hua Xuan, created the first soup dumplings in the 19th century. Huang noticed that his regular dumplings were too dry and not selling well. In an effort to improve his product, he decided to add a flavorful broth inside the dumplings. To prevent the broth from leaking out during the cooking process, Huang used a gelatin-rich aspic made from pork skin, which would melt into a liquid when steamed. The result was a dumpling filled with a piping hot, savory soup that burst in the mouth upon biting. These innovative dumplings quickly gained popularity among locals and eventually spread throughout the region. Traditional Preparation and Ingredients: The traditional soup dumpling is a delicate and labor-intensive creation. The process begins with making a thin, elastic dough using wheat flour and hot water. The dough is then rolled out and cut into small, circular wrappers. The filling, typically made from ground pork, ginger, scallions, and various seasonings, is carefully mixed with the solidified aspic. A small portion of the filling is placed in the center of each wrapper, which is then pleated and pinched closed at the top, forming a small pouch. The dumplings are then placed in bamboo steamer baskets and cooked over boiling water until the dough becomes translucent and the filling is cooked through. During the steaming process, the aspic melts, creating a flavorful soup inside the dumpling. The key to a successful soup dumpling is the balance between the thickness of the dough, the amount of filling, and the ratio of meat to aspic. The dough must be thin enough to be delicate but strong enough to hold the soup without breaking. Regional Variations in China: As soup dumplings gained popularity throughout China, regional variations began to emerge, each with its own unique characteristics and flavors. 1. Shanghai-style: Perhaps the most well-known variety, Shanghai-style soup dumplings are known for their thin, translucent skin and the use of Jinhua ham in the filling, which adds a rich, smoky flavor. 2. Nanjing-style: Nanjing-style soup dumplings, also known as "Tangbao," are larger than their Shanghai counterparts and have a thicker, chewier skin. They are often filled with a mixture of pork and crab meat. 3. Wuxi-style: Wuxi-style soup dumplings are known for their sweeter flavor profile, often incorporating sugar and soy sauce into the filling. They also tend to have a thicker, more robust dough. 4. Sichuan-style: Sichuan-style soup dumplings incorporate the region's signature spicy flavors, often including chili oil or Sichuan peppercorns in the filling. Global Spread and Adaptations: As Chinese cuisine has spread around the world, so too have soup dumplings, adapting to local tastes and ingredients in various countries. 1. United States: In the U.S., soup dumplings have gained a cult following, particularly in cities with large Chinese populations, such as New York, San Francisco, and Los Angeles. Some notable restaurants, like Din Tai Fung and Joe's Shanghai, have become famous for their soup dumplings, often drawing long lines of eager diners. American chefs have also put their own spin on the dish, incorporating ingredients like truffles, foie gras, and even cheese into the filling. 2. Japan: In Japan, soup dumplings are known as "shoronpo" and have been adapted to suit Japanese tastes. They often feature a thicker, chewier dough and fillings that incorporate Japanese ingredients like shrimp, mushrooms, and even curry. 3. Singapore: Singaporean soup dumplings often feature a mix of pork and crab meat in the filling, similar to the Nanjing-style dumplings. Some hawker stalls and restaurants have become famous for their unique variations, such as salted egg yolk or chili crab soup dumplings. 4. Australia: In Australia, soup dumplings have become a popular fixture in Chinese restaurants and yum cha (dim sum) eateries. Some chefs have experimented with fusion flavors, such as adding Vegemite to the filling or incorporating native Australian ingredients like wallaby or crocodile meat. The Rise of Vegetarian and Vegan Soup Dumplings: As vegetarianism and veganism have become more prevalent globally, chefs and restaurants have begun to offer plant-based versions of soup dumplings. These adaptations often replace the traditional pork filling with ingredients like tofu, mushrooms, or seitan, and use a vegetable-based aspic to create the soupy interior. Some notable examples include: 1. Din Tai Fung's vegetarian soup dumplings, which feature a filling made from chopped vegetables and tofu. 2. Mama Lan's vegan soup dumplings in London, which use a filling made from shiitake mushrooms and a vegetable-based broth. 3. The Bao's vegan xiao long bao in Melbourne, which incorporates a mixture of tofu, mushrooms, and bamboo shoots in the filling. Fusion and Creative Twists: In addition to vegetarian and vegan options, some chefs have taken soup dumplings in creative new directions, incorporating unexpected flavors and ingredients. 1. Kimchi soup dumplings: These dumplings combine the classic Chinese dish with the spicy, fermented flavors of Korean kimchi. 2. Cheeseburger soup dumplings: A playful fusion of American and Chinese cuisines, these dumplings feature a filling made from ground beef, cheese, and pickles, creating a bite-sized cheeseburger experience. 3. Chocolate soup dumplings: A dessert variation that features a sweet, chocolate-based filling and a cocoa-infused dough. Health and Nutrition: While soup dumplings are undeniably delicious, they are not typically considered a health food. The combination of fatty pork, rich broth, and refined wheat flour can make them high in calories, fat, and carbohydrates. However, some chefs and restaurants have begun to offer healthier variations, such as using leaner meats, incorporating more vegetables into the filling, or using whole grain flour for the dough. Additionally, the practice of steaming rather than frying the dumplings helps to reduce their overall fat content. The Art and Etiquette of Eating Soup Dumplings: Eating soup dumplings can be a delicate and sometimes messy affair, but part of the fun is mastering the technique. The most common method involves using chopsticks to pick up the dumpling, placing it on a spoon, and then carefully nibbling a small hole in the dough to allow the steam to escape. Once the dumpling has cooled slightly, you can suck out the soup before eating the rest of the dumpling in one or two bites. There are also some important etiquette considerations when eating soup dumplings. In China, it is considered impolite to place a whole dumpling in your mouth at once, as this can be seen as greedy or uncouth. Instead, it is better to take small bites and savor the flavors and textures of the dish. It is also common to share a basket of soup dumplings among friends or family, each person taking one or two at a time rather than claiming the entire basket for themselves. The Future of Soup Dumplings: As soup dumplings continue to gain popularity around the world, it is likely that we will see even more variations and adaptations in the years to come. Some potential future trends include: 1. Molecular gastronomy: Using techniques like spherification or sous vide cooking to create new textures and flavors in soup dumplings. 2. Locavore ingredients: Incorporating locally sourced, seasonal ingredients into the filling or dough to create a more sustainable and regionally-specific dumpling. 3. Fusion flavors: Combining soup dumplings with other iconic dishes from around the world, such as pizza, tacos, or sushi. 4. Plant-based innovations: As the demand for vegetarian and vegan options continues to grow, chefs may develop new techniques for creating convincing meat-free versions of soup dumplings. Despite these potential innovations, it is clear that the basic appeal of soup dumplings will endure. The combination of tender dough, savory filling, and hot, flavorful broth is a winning formula that has stood the test of time. Whether enjoyed in a bustling Shanghai street market or a trendy New York City restaurant, soup dumplings offer a satisfying and comforting taste of Chinese culinary tradition. In conclusion, soup dumplings have a rich and fascinating history that spans centuries and continents. From their humble beginnings in the Jiangnan region of China to their current status as a global culinary sensation, these little pockets of flavor have captured the imaginations and appetites of diners around the world. As chefs continue to experiment with new ingredients, techniques, and flavor combinations, the future of soup dumplings looks bright and delicious. Whether you prefer your xiao long bao traditional or innovative, there has never been a better time to explore the wonderful world of soup dumplings. Thanks for listening to Quiet Please. Remember to like and share wherever you get your podcasts.

Soup dumplings, also known as xiao long bao or xiaolong mantou, have captured the hearts and taste buds of food enthusiasts around the world. These delicate, steamed dumplings, filled with savory broth and tender meat, have a rich history that traces back to ancient China. In this article, we will explore the origins of soup dumplings, their variations, and their global popularity. The Birth of Soup Dumplings: The exact origin of soup dumplings is somewhat debated, but most food historians agree that they likely originated in the Jiangnan region of China, which includes the modern-day provinces of Jiangsu and Zhejiang. The earliest known record of soup dumplings dates back to the Qing Dynasty (1644-1912) in the city of Nanxiang, located in the suburbs of Shanghai. According to legend, a man named Huang Mingxian, the owner of a restaurant called Ri Hua Xuan, created the first soup dumplings in the 19th century. Huang noticed that his regular dumplings were too dry and not selling well. In an effort to improve his product, he decided to add a flavorful broth inside the dumplings. To prevent the broth from leaking out during the cooking process, Huang used a gelatin-rich aspic made from pork skin, which would melt into a liquid when steamed. The result was a dumpling filled with a piping hot, savory soup that burst in the mouth upon biting. These innovative dumplings quickly gained popularity among locals and eventually spread throughout the region. Traditional Preparation and Ingredients: The traditional soup dumpling is a delicate and labor-intensive creation. The process begins with making a thin, elastic dough using wheat flour and hot water. The dough is then rolled out and cut into small, circular wrappers. The filling, typically made from ground pork, ginger, scallions, and various seasonings, is carefully mixed with the solidified aspic. A small portion of the filling is placed in the center of each wrapper, which is then pleated and pinched closed at the top, forming a small pouch. The dumplings are then placed in bamboo steamer baskets and cooked over boiling water until the dough becomes translucent and the filling is cooked through. During the steaming process, the aspic melts, creating a flavorful soup inside the dumpling. The key to a successful soup dumpling is the balance between the thickness of the dough, the amount of filling, and the ratio of meat to aspic. The dough must be thin enough to be delicate but strong enough to hold the soup without breaking. Regional Variations in China: As soup dumplings gained popularity throughout China, regional variations began to emerge, each with its own unique characteristics and flavors. 1. Shanghai-style: Perhaps the most well-known variety, Shanghai-style soup dumplings are known for their thin, translucent skin and the use of Jinhua ham in the filling, which adds a rich, smoky flavor. 2. Nanjing-style: Nanjing-style soup dumplings, also known as "Tangbao," are larger than their Shanghai counterparts and have a thicker, chewier skin. They are often filled with a mixture of pork and crab meat. 3. Wuxi-style: Wuxi-style soup dumplings are known for their sweeter flavor profile, often incorporating sugar and soy sauce into the filling. They also tend to have a thicker, more robust dough. 4. Sichuan-style: Sichuan-style soup dumplings incorporate the region's signature spicy flavors, often including chili oil or Sichuan peppercorns in the filling. Global Spread and Adaptations: As Chinese cuisine has spread around the world, so too have soup dumplings, adapting to local tastes and ingredients in various countries. 1. United States: In the U.S., soup dumplings have gained a cult following, particularly in cities with large Chinese populations, such as New York, San Francisco, and Los Angeles. Some notable restaurants, like Din Tai Fung and Joe's Shanghai, have become famous for their soup dumplings, often drawing long lines of eager diners. American chefs have also put their own spin on the dish, incorporating ingredients like truffles, foie gras, and even cheese into the filling. 2. Japan: In Japan, soup dumplings are known as "shoronpo" and have been adapted to suit Japanese tastes. They often feature a thicker, chewier dough and fillings that incorporate Japanese ingredients like shrimp, mushrooms, and even curry. 3. Singapore: Singaporean soup dumplings often feature a mix of pork and crab meat in the filling, similar to the Nanjing-style dumplings. Some hawker stalls and restaurants have become famous for their unique variations, such as salted egg yolk or chili crab soup dumplings. 4. Australia: In Australia, soup dumplings have become a popular fixture in Chinese restaurants and yum cha (dim sum) eateries. Some chefs have experimented with fusion flavors, such as adding Vegemite to the filling or incorporating native Australian ingredients like wallaby or crocodile meat. The Rise of Vegetarian and Vegan Soup Dumplings: As vegetarianism and veganism have become more prevalent globally, chefs and restaurants have begun to offer plant-based versions of soup dumplings. These adaptations often replace the traditional pork filling with ingredients like tofu, mushrooms, or seitan, and use a vegetable-based aspic to create the soupy interior. Some notable examples include: 1. Din Tai Fung's vegetarian soup dumplings, which feature a filling made from chopped vegetables and tofu. 2. Mama Lan's vegan soup dumplings in London, which use a filling made from shiitake mushrooms and a vegetable-based broth. 3. The Bao's vegan xiao long bao in Melbourne, which incorporates a mixture of tofu, mushrooms, and bamboo shoots in the filling. Fusion and Creative Twists: In addition to vegetarian and vegan options, some chefs have taken soup dumplings in creative new directions, incorporating unexpected flavors and ingredients. 1. Kimchi soup dumplings: These dumplings combine the classic Chinese dish with the spicy, fermented flavors of Korean kimchi. 2. Cheeseburger soup dumplings: A playful fusion of American and Chinese cuisines, these dumplings feature a filling made from ground beef, cheese, and pickles, creating a bite-sized cheeseburger experience. 3. Chocolate soup dumplings: A dessert variation that features a sweet, chocolate-based filling and a cocoa-infused dough. Health and Nutrition: While soup dumplings are undeniably delicious, they are not typically considered a health food. The combination of fatty pork, rich broth, and refined wheat flour can make them high in calories, fat, and carbohydrates. However, some chefs and restaurants have begun to offer healthier variations, such as using leaner meats, incorporating more vegetables into the filling, or using whole grain flour for the dough. Additionally, the practice of steaming rather than frying the dumplings helps to reduce their overall fat content. The Art and Etiquette of Eating Soup Dumplings: Eating soup dumplings can be a delicate and sometimes messy affair, but part of the fun is mastering the technique. The most common method involves using chopsticks to pick up the dumpling, placing it on a spoon, and then carefully nibbling a small hole in the dough to allow the steam to escape. Once the dumpling has cooled slightly, you can suck out the soup before eating the rest of the dumpling in one or two bites. There are also some important etiquette considerations when eating soup dumplings. In China, it is considered impolite to place a whole dumpling in your mouth at once, as this can be seen as greedy or uncouth. Instead, it is better to take small bites and savor the flavors and textures of the dish. It is also common to share a basket of soup dumplings among friends or family, each person taking one or two at a time rather than claiming the entire basket for themselves. The Future of Soup Dumplings: As soup dumplings continue to gain popularity around the world, it is likely that we will see even more variations and adaptations in the years to come. Some potential future trends include: 1. Molecular gastronomy: Using techniques like spherification or sous vide cooking to create new textures and flavors in soup dumplings. 2. Locavore ingredients: Incorporating locally sourced, seasonal ingredients into the filling or dough to create a more sustainable and regionally-specific dumpling. 3. Fusion flavors: Combining soup dumplings with other iconic dishes from around the world, such as pizza, tacos, or sushi. 4. Plant-based innovations: As the demand for vegetarian and vegan options continues to grow, chefs may develop new techniques for creating convincing meat-free versions of soup dumplings. Despite these potential innovations, it is clear that the basic appeal of soup dumplings will endure. The combination of tender dough, savory filling, and hot, flavorful broth is a winning formula that has stood the test of time. Whether enjoyed in a bustling Shanghai street market or a trendy New York City restaurant, soup dumplings offer a satisfying and comforting taste of Chinese culinary tradition. In conclusion, soup dumplings have a rich and fascinating history that spans centuries and continents. From their humble beginnings in the Jiangnan region of China to their current status as a global culinary sensation, these little pockets of flavor have captured the imaginations and appetites of diners around the world. As chefs continue to experiment with new ingredients, techniques, and flavor combinations, the future of soup dumplings looks bright and delicious. Whether you prefer your xiao long bao traditional or innovative, there has never been a better time to explore the wonderful world of soup dumplings. Thanks for listening to Quiet Please. Remember to like and share wherever you get your podcasts.

Soup dumplings, also known as xiao long bao or xiaolong mantou, have captured the hearts and taste buds of food enthusiasts around the world. These delicate, steamed dumplings, filled with savory broth and tender meat, have a rich history that traces back to ancient China. In this article, we will explore the origins of soup dumplings, their variations, and their global popularity. The Birth of Soup Dumplings: The exact origin of soup dumplings is somewhat debated, but most food historians agree that they likely originated in the Jiangnan region of China, which includes the modern-day provinces of Jiangsu and Zhejiang. The earliest known record of soup dumplings dates back to the Qing Dynasty (1644-1912) in the city of Nanxiang, located in the suburbs of Shanghai. According to legend, a man named Huang Mingxian, the owner of a restaurant called Ri Hua Xuan, created the first soup dumplings in the 19th century. Huang noticed that his regular dumplings were too dry and not selling well. In an effort to improve his product, he decided to add a flavorful broth inside the dumplings. To prevent the broth from leaking out during the cooking process, Huang used a gelatin-rich aspic made from pork skin, which would melt into a liquid when steamed. The result was a dumpling filled with a piping hot, savory soup that burst in the mouth upon biting. These innovative dumplings quickly gained popularity among locals and eventually spread throughout the region. Traditional Preparation and Ingredients: The traditional soup dumpling is a delicate and labor-intensive creation. The process begins with making a thin, elastic dough using wheat flour and hot water. The dough is then rolled out and cut into small, circular wrappers. The filling, typically made from ground pork, ginger, scallions, and various seasonings, is carefully mixed with the solidified aspic. A small portion of the filling is placed in the center of each wrapper, which is then pleated and pinched closed at the top, forming a small pouch. The dumplings are then placed in bamboo steamer baskets and cooked over boiling water until the dough becomes translucent and the filling is cooked through. During the steaming process, the aspic melts, creating a flavorful soup inside the dumpling. The key to a successful soup dumpling is the balance between the thickness of the dough, the amount of filling, and the ratio of meat to aspic. The dough must be thin enough to be delicate but strong enough to hold the soup without breaking. Regional Variations in China: As soup dumplings gained popularity throughout China, regional variations began to emerge, each with its own unique characteristics and flavors. 1. Shanghai-style: Perhaps the most well-known variety, Shanghai-style soup dumplings are known for their thin, translucent skin and the use of Jinhua ham in the filling, which adds a rich, smoky flavor. 2. Nanjing-style: Nanjing-style soup dumplings, also known as "Tangbao," are larger than their Shanghai counterparts and have a thicker, chewier skin. They are often filled with a mixture of pork and crab meat. 3. Wuxi-style: Wuxi-style soup dumplings are known for their sweeter flavor profile, often incorporating sugar and soy sauce into the filling. They also tend to have a thicker, more robust dough. 4. Sichuan-style: Sichuan-style soup dumplings incorporate the region's signature spicy flavors, often including chili oil or Sichuan peppercorns in the filling. Global Spread and Adaptations: As Chinese cuisine has spread around the world, so too have soup dumplings, adapting to local tastes and ingredients in various countries. 1. United States: In the U.S., soup dumplings have gained a cult following, particularly in cities with large Chinese populations, such as New York, San Francisco, and Los Angeles. Some notable restaurants, like Din Tai Fung and Joe's Shanghai, have become famous for their soup dumplings, often drawing long lines of eager diners. American chefs have also put their own spin on the dish, incorporating ingredients like truffles, foie gras, and even cheese into the filling. 2. Japan: In Japan, soup dumplings are known as "shoronpo" and have been adapted to suit Japanese tastes. They often feature a thicker, chewier dough and fillings that incorporate Japanese ingredients like shrimp, mushrooms, and even curry. 3. Singapore: Singaporean soup dumplings often feature a mix of pork and crab meat in the filling, similar to the Nanjing-style dumplings. Some hawker stalls and restaurants have become famous for their unique variations, such as salted egg yolk or chili crab soup dumplings. 4. Australia: In Australia, soup dumplings have become a popular fixture in Chinese restaurants and yum cha (dim sum) eateries. Some chefs have experimented with fusion flavors, such as adding Vegemite to the filling or incorporating native Australian ingredients like wallaby or crocodile meat. The Rise of Vegetarian and Vegan Soup Dumplings: As vegetarianism and veganism have become more prevalent globally, chefs and restaurants have begun to offer plant-based versions of soup dumplings. These adaptations often replace the traditional pork filling with ingredients like tofu, mushrooms, or seitan, and use a vegetable-based aspic to create the soupy interior. Some notable examples include: 1. Din Tai Fung's vegetarian soup dumplings, which feature a filling made from chopped vegetables and tofu. 2. Mama Lan's vegan soup dumplings in London, which use a filling made from shiitake mushrooms and a vegetable-based broth. 3. The Bao's vegan xiao long bao in Melbourne, which incorporates a mixture of tofu, mushrooms, and bamboo shoots in the filling. Fusion and Creative Twists: In addition to vegetarian and vegan options, some chefs have taken soup dumplings in creative new directions, incorporating unexpected flavors and ingredients. 1. Kimchi soup dumplings: These dumplings combine the classic Chinese dish with the spicy, fermented flavors of Korean kimchi. 2. Cheeseburger soup dumplings: A playful fusion of American and Chinese cuisines, these dumplings feature a filling made from ground beef, cheese, and pickles, creating a bite-sized cheeseburger experience. 3. Chocolate soup dumplings: A dessert variation that features a sweet, chocolate-based filling and a cocoa-infused dough. Health and Nutrition: While soup dumplings are undeniably delicious, they are not typically considered a health food. The combination of fatty pork, rich broth, and refined wheat flour can make them high in calories, fat, and carbohydrates. However, some chefs and restaurants have begun to offer healthier variations, such as using leaner meats, incorporating more vegetables into the filling, or using whole grain flour for the dough. Additionally, the practice of steaming rather than frying the dumplings helps to reduce their overall fat content. The Art and Etiquette of Eating Soup Dumplings: Eating soup dumplings can be a delicate and sometimes messy affair, but part of the fun is mastering the technique. The most common method involves using chopsticks to pick up the dumpling, placing it on a spoon, and then carefully nibbling a small hole in the dough to allow the steam to escape. Once the dumpling has cooled slightly, you can suck out the soup before eating the rest of the dumpling in one or two bites. There are also some important etiquette considerations when eating soup dumplings. In China, it is considered impolite to place a whole dumpling in your mouth at once, as this can be seen as greedy or uncouth. Instead, it is better to take small bites and savor the flavors and textures of the dish. It is also common to share a basket of soup dumplings among friends or family, each person taking one or two at a time rather than claiming the entire basket for themselves. The Future of Soup Dumplings: As soup dumplings continue to gain popularity around the world, it is likely that we will see even more variations and adaptations in the years to come. Some potential future trends include: 1. Molecular gastronomy: Using techniques like spherification or sous vide cooking to create new textures and flavors in soup dumplings. 2. Locavore ingredients: Incorporating locally sourced, seasonal ingredients into the filling or dough to create a more sustainable and regionally-specific dumpling. 3. Fusion flavors: Combining soup dumplings with other iconic dishes from around the world, such as pizza, tacos, or sushi. 4. Plant-based innovations: As the demand for vegetarian and vegan options continues to grow, chefs may develop new techniques for creating convincing meat-free versions of soup dumplings. Despite these potential innovations, it is clear that the basic appeal of soup dumplings will endure. The combination of tender dough, savory filling, and hot, flavorful broth is a winning formula that has stood the test of time. Whether enjoyed in a bustling Shanghai street market or a trendy New York City restaurant, soup dumplings offer a satisfying and comforting taste of Chinese culinary tradition. In conclusion, soup dumplings have a rich and fascinating history that spans centuries and continents. From their humble beginnings in the Jiangnan region of China to their current status as a global culinary sensation, these little pockets of flavor have captured the imaginations and appetites of diners around the world. As chefs continue to experiment with new ingredients, techniques, and flavor combinations, the future of soup dumplings looks bright and delicious. Whether you prefer your xiao long bao traditional or innovative, there has never been a better time to explore the wonderful world of soup dumplings. Thanks for listening to Quiet Please. Remember to like and share wherever you get your podcasts.

Food Podcasts / Page 310

Let's Get Buzy, Toulouse

Across-The-Board

BeerGuysTV BrewCasts - podcasts about beer.

Keep Calm Beer On

DrinkIN GeekOUT The Podcast

Freakz in the Sheetz

AWR - Готуйте з любов'ю

Château Podcast

BBQ Nation Podcast

Tombak Sate

CheeseChat

Masters of the Backyard

Women In The Food Industry - WiFi

SpiceCast - over koken en lekker eten

Everyday Beans Podcast - Mostly About Coffee and Other Stuff

Crust Issues

Bottled and Canned

Das sind Wir - Der Podcast mit Geschmack

The Flavor Expedition

Peon Podcast

Heartland Hot Dish

Mizkif DJ Night

Cafe Kusina

Wine Is Not Real

Kaffeepause

Ricette Facili

Rookie Restaurateur

Check On

Colombie carnet voyage. Idées | Circuits | Inspiration

Faithful to Food

when i see him

Taste of the Sea: A Journey Through Seafood Cuisine

It Needed Salt

Soup Dumplings

L'assiette nantaise

farm studio - 荒れ地でなにを描きましょう？

Cutting It Up!

test podcast

The Food Jawn Podcast

食之聲

The Focal Pint Podcast

Rob (from the Internet) Talks About Beer

deo

📲VIPRE 📲+1800(821)2090 Helpline Number📲 KLKKR24x7

MOLD 2 GOLD

Les balades gourmandes

Souper Friends

Tiki Talk and Coffee

Penny’s Pantry Food

肉多多