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The Bottom Line: The Real Stories Behind Restaurants is a straight-to-the-point, 50 minute podcast where restaurant operators and industry leaders share their biggest wins and toughest challenges. Each episode dives into real, unfiltered stories about what it takes to run a successful restaurant, from scaling operations to overcoming financial struggles. Whether it’s a breakthrough strategy or a hard-earned lesson, this podcast gives listeners actionable insights they can apply to their own businesses. It’s about the reality of the restaurant industry—not just the highlights, but the ...

Britain's most popular cook describes his personal culinary odyssey, from dangerous encounters with his mother's weevil-seasoned cakes to being harangued by readers who think he deliberately styles Yorkshire puddings to look like a woman's private parts.

For Diana Henry's many fans, her evocative writing about places, people and food brings just as much pleasure as her delicious recipes. Around the Table is a selection of some of Diana's very best essays, handpicked from over two decades of her beloved cookbooks. This vivid and nourishing collection of essays on the joys of good food is an utter delight for the senses.

I have created this fun, tasty & easy-to-follow audio cookbook for anyone out there who wants to dominate their kitchen with Mexican Latino cooking, Pablo's kitchen style.

このチャンネルでは、フレンチシェフの僕が現在進めている豚まんの開発や、『料理』のことをお話ししていきます。 何かの参考になれば幸いです。 自己紹介が遅れましたが、僕はブライダルでフレンチシェフをしている「かえる」と申します。 SNSでは『かえる🍳シェフ』という名前で発信しています。 テクノロジーのチカラも使って、世界中にココロ動かす「おいしい」を届けるために日々活動中。 心地よく、ながら聴きが出来るような...

山口県の酒蔵 永山酒造合名会社presents。日本酒「山猿」を醸す山口県最年少杜氏 永山源太郎とパーソナリティの松原淳子が日本酒の魅力を掘り下げる番組です！山口県山陽小野田市のラジオ局FMスマイルウェ〜ブにて、毎月第1火曜日20:00〜放送中。 FMスマイルウェ〜ブ http://www.sw897.jp/ 永山酒造合名会社 https://www.yamanosake.com/

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.

A podcast dedicated to making wine drinking more approachable and inclusive. Join us as we decode the language and unlock the customs of wine drinking.

Interviews with chefs, food writers, creatives and other international experts on Japanese food culture. You’ll get to hear fascinating stories from these creators, tips to level up your Japanese cooking, insights into bento culture, and more! Sponsored by Bento&co, your go-to shop for eating healthier, reducing your environmental impact and saving money with authentic Japanese bento boxes and accessories. en.bentoandco.com

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.

Александр Евгеньевич Куланов (род. 1970) - российский востоковед, писатель, исследователь российско-японских отношений. Специалист в области политической имиджелогии и межкультурных коммуникаций, консультант по японскому менеджменту и деловому этикету.

From the moment the ship docked in Le Havre, en route to Paris, in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu.

Living the food allergy life and having a kid who can't have dairy, tree nuts, peanuts, or soy is not easy. And neither is worrying about accommodating all the food requirements at a play date. From avoiding major food allergens and respecting food preferences like vegetarian or vegan to being aware of religious practices like keeping kosher, making a simple snack resembles navigating a minefield. Thankfully, Bake Sales Are My B*tch is here to help.

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.

Do you know what the first burger chain was? That Taco Bell was originally known as Bell Burger - and was founded in the same city as McDonald's? Have you heard of the 1980s burger wars? All About the Burger covers all of these topics and more! Discover the food history you've been missing in this entertaining audiobook.

Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nuoc cham, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change.

作るだけで終わらない、自慢の作物をもっと多くの人に買ってもらいたいと願う農家さんを支援するポッドキャストです。 販売コンサルタントのユーコとセミナープランナーのクロハのふたりが 日常の様々な気づきから、農家さんのブランディングとマーケティングについての情報をお届けします。 ―――――――――――――――――――― 毎週日曜日 配信中🎧✨ ―――――――――――――――――――― 🎙️キャスト ナガノ ユーコ...

大阪市の塚本にある焼き菓子とコーヒーのお店、KASANERU COFFEE AND BAKEの配信するインターネットラジオです。 https://linktr.ee/kasanerucoffeeandbake

日常の中で見つけたささやかな、さまざまな、暮らしに寄り添う”おいしい”を、パリからお伝えします。自分の内に留めておこうか、いや、誰かに話そうか、のはざまくらいにテンションが上がった、おいしい話です。 ＜番外編＞ 2011年3月に発売された初めての著書『パリのビストロ手帖』(新潮社)が、2021年3月末をもって絶版となることを受け、このPodcastで、朗読することにしました。10年前のパリのビストロの空気を、声でお届けします。 ...