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Food history is a battlefield. Empires fought over spices, fortunes rose and fell on a recipe, and some of the dishes on your table exist because someone, somewhere, refused to lose a war you have never heard of. This show tells the true stories of food history, one fight at a time. Each episode reconstructs one story in full, cinematic detail: the ingredient worth more than gold, the rival cooks and companies at each other's throats, the secret formula guarded like a state secret, and the moment the war was won or lost. No host chatting between clips, no panel debating tastes. Just one ...

The podcast that talks plant-based the way kitchens talk margin: in numbers. Samuel Barbot, former chef and founder of CineFood, breaks down one concrete lever at a time for making plant-based cooking profitable in hospitality. No ideology, no activism: food cost, market data, and methods you can run at your next service. One episode, one method, drawn from the CineFood collection of professional guides. For restaurateurs, chefs and hoteliers who want plant-based to make money.

Selling What You Make is a practical podcast for UK makers, growers, and food producers who want to turn their passion into a sustainable business, but feel stuck before they even start. Hosted by Andy, founder of Great British Farmers Market, each episode tackles the mental blocks, practical steps, and emotional validation needed to go from hesitation to your first sale. No hype. No overwhelm. Just honest, actionable guidance for building a business that aligns with your values. Together we can build something better.

Mit umgebundener Serviette und Literatur- und Gastrokritiker Denis Scheck um die Welt Ein geistreicher Genießer plaudert aus der Küche: Ob er von seiner Lieblingsknäckebrotsorte schwärmt oder erklärt, wie man die perfekte Bouillabaisse kocht – Denis Scheck lässt einem mit seinen...

What happens when a kitchen appliance becomes part of a much bigger story? Welcome to Mixing Matters — the stories, lessons, knowledge and opportunities behind Thermomix. I’m Agata Forma, and for the past 12 years I’ve had the privilege of helping families discover Thermomix and meeting incredible people whose lives have crossed paths with it. Yes, Thermomix is a kitchen appliance. But it’s never just about the Thermomix. I’m much more interested in what happens because of it. The friendships formed. The businesses built. The confidence gained. The unexpected opportunities. And the ...

There's always time for a blether, and one more before ye go! Hosted on Acast. See acast.com/privacy for more information.

Este podcast nace para contar todo eso que pasa entre copas: historia, momentos, y conversaciones que suceden cuando las copas se levantan y la charla empieza a fluir🍷

Freezer Meal Shortcuts is about making your freezer work for you—not filling it with complicated make-ahead dinners. I’m Charles, and I’ll share the practical system I’m learning and testing at home: cook food you already enjoy, freeze it in useful single-serving portions, and combine those portions later to make quick meals with less waste and less work. From proteins and sides to soups, sauces, gravy, and leftovers, we’ll talk about what works, what doesn’t, and the lessons I learn along the way. Cook Once. Portion Smart. Eat Many Ways.

Welcome to The Hot Chicken Lover Spot a place for people who love crispy chicken, bold flavors and a little extra heat. We’re all about good food, simple choices, and finding the perfect level of spice for your cravings. Whether you’re in the mood for something mild or ready to turn up the heat, there’s always something worth trying. Come hungry, pick your favorite and enjoy the crunch

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Der eine ist Top-Sommelier, der andere Rapper und hat von Wein (noch) keine Ahnung: Willi Schlögl und Rapper Curly. Das Dreamteam ist jede Woche im Gespräch mit spannenden Gästen aus der Weinwelt und weit darüber hinaus. Wer sich für Wein interessiert, gute Unterhaltung und auch etwas Irrsinn mag, ist hier richtig. Egal ob Wein-Nerd oder völlig ahnungslos, Willi und Curly machen garantiert Lust auf die nächste Pulle!

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. 

Topfkino ist die kulinarische Reise im Pocketformat. Olaf Deharde - Koch, Reisejunkie und Genussmensch - stellt in jeder Folge einen internationalen Foodklassiker vor und erzählt seine Geschichte von der Herkunft bis zur Zubereitung. Kein Designerfood, keine Sterneküche, sondern authentische und vor allem verdammt gute Rezepte aus aller Welt. Ob das Wiener Schnitzel wirklich Österreicher ist, wie Döner die Welt erobert hat, und was es mit den New Yorker Dackelwürstchen auf sich hat – Olaf Deharde geht den kulinarischen Fragen auf den Grund. Vorsicht! Dieser Podcast macht Appetit: aufs ...

Barack Obamas Buch-Highlight 2021 Als Michelle mit Mitte zwanzig erfährt, dass ihre Mutter an Krebs erkrankt ist, steht die Welt für sie still. Sie lässt ihr bisheriges Leben in Philadelphia zurück und kehrt heim nach Oregon, in ihr abgelegenes Elternhaus, um ganz für ihre Mutter da zu sein...

“Salt, Fat, Acid, Heat will make you a better cook” (Bon Apetit). Millions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called “the next Julia Child.” Transform how you prep, cook, and think about...

Die Hausfrau heutzutage ist auch nicht mehr das, was sie mal war. Da werden nur noch Tiefkühlpizzen aufgewärmt und wie man Fenster richtig putzt, das weiß keine. Ganz im Gegensatz zu unserer Online-Omi: "Ich schamponiere gerade die Teppichfransen ein, damit sie wieder schön weiß werden. Derweil der Schaum einzieht, mache ich mal den Hefeteig." Und: "Ein Stich Butter muss immer ran ans Gemüse, sonst kann der Körper die Fittamine gar nicht verarbeiten."

Montags keine Meeresfrüchte! Das ist noch eine der harmloseren Gefahren, auf die Anthony Bourdain in seinen gnadenlosen, abgründig witzigen Memoiren hinweist. Von der Strandkneipe bis zum Nobelrestaurant hat er alles durchlebt, was diese wahrhaft heiße Szene zu bieten hat. Seine Hörer lässt er einen unvergesslichen Blick hinter die Küchentür werfen und nimmt sie mit auf eine abenteuerliche, amüsante Reise in die dunklen Gefilde der kulinarischen Welt.

Read by the author and available digitally for the first time From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest culinary adventures "Bourdain shows himself to be one of the country's best food writers...