Novedades

Mastering the Art of Water Bath Canning Embrace sustainable practices, build community connections, and turn your passion for creative recipes into a source of income. Take your love of home canning to the next level with this inspiring and practical guide for experienced preservers and passionate foodies alike. Mastering the Art of Water Bath Canning goes beyond the basics to help you refine your techniques, elevate your flavors, and explore new possibilities—from bold ingredient pairings to launching your own small business.

From the deserts of the Southwest to the shining Atlantic Coast, the USA is as sweet as it gets. In this tour de food, B. Dylan Hollis takes you on a delicious road trip featuring everything from the coffee-crazed creations of the Pacific Northwest to the larger-than-life sheet cakes of Texas.

Twice the tributes, just as much dystopia. Happy Hunger Games! 24 years before our beloved Katniss and Peeta enter the arena, District 12 had another victor: Haymitch. We finally get the story of Haymitch’s games and it did not disappoint! Such an amazing prequel, the perfect first course to the original series. Recipe: Mushroom goat cheese tarts! Here is what you’ll need: half a sheet of puff pastry, 3 tablespoons of butter, half a pound of mushrooms, a clove of crushed garlic, half a cup of goat cheese, and some parsley. Don’t worry too much about the type of mushroom. White, baby ...

A memoir by the legendary proprietor of Balthazar, Pastis, Minetta Tavern, and Morandi, taking us from his gritty London childhood in the fifties to his serendipitous arrival in New York, where he founded the era-defining establishments the Odeon, Cafe Luxembourg, and Nell’s. Eloquent and opinionated, Keith McNally writes about the angst of being a child actor, his lack of insights from traveling overland to Kathmandu at nineteen, the instability of his two marriages and family relationships, his devastating stroke, and his Instagram notoriety.

Healthy eating in 2025 shouldn’t feel like a struggle. If you want meals that are easy, delicious, and actually good for you, this super easy Mediterranean diet cookbook for beginners gives you the blueprint with time-saving meal prep tips and a shopping list. No complicated steps. No bland food. Just wellness wisdom healthy recipes packed with bold Mediterranean flavors—so you can eat better without overthinking it.

🎁 FREE BONUSES WORTH $47+ (Limited Time!): ✅ BONUS #1: Food Safety Inspection Logbook – Ready-to-use temperature logs, cleaning checklists, and audit templates to ace health inspections. ✅ BONUS #2: Video Crash Course – Short, engaging videos breaking down complex topics (perfect for visual learners!). 😨 Struggling to Balance ServSafe Studying With Your Demanding Job? 📉 Worried About Wasting Time and Money on a Failed Attempt? 💡 Imagine Walking Into the Exam With Unshakable Confidence—and Leaving With Your Certification. The Reality: Over 30% of test-takers fail the ...

Want to Lower Your Blood Pressure, Protect Your Heart, and Stay Active—Without Giving Up Delicious Food? ❌ Have you been told to cut down on salt and processed foods, but every "heart-healthy" recipe you try is bland and uninspiring? ❌ Do you struggle with meal planning, unsure of what to cook that’s quick, simple, and actually good for your blood pressure and heart health? ❌ Are you tired of restrictive diets that promise results but leave you feeling hungry, frustrated, and missing your favorite foods? As you age, protecting your heart and managing blood pressure becomes more ...

Pietro D’Arcangelo's journey began in the coal mines of Berwind-White and culminated in the heartwarming atmosphere of his own pizzeria. Born in Abruzzo, Italy, Pietro's dream wasn't just to escape the harsh life of a coal miner but to bring a piece of his homeland to America. "A Story About Pizza" delves into the rich history of Italian immigration and the merging of Italian and American cultures through the beloved dish of pizza. Erica D’Arcangelo weaves a narrative that spans generations, sharing her grandfather Pietro's dream, struggles, and triumphs. From the bustling streets of ...

At the dawn of the twentieth century, José Cuervo inherited his family's humble distillery, La Rojeña, in the Tequila Valley. Within a decade, it would become Mexico's leading producer of tequila. But when the Mexican Revolution erupted, a charge of treason and a death threat against him by Pancho Villa forced Cuervo to flee. In Tequila Wars, award-winning author Ted Genoways restores Cuervo to his place as a key player in Mexico's formative period. Before the revolution, Cuervo's acclaim spread worldwide, and once war broke out, Cuervo remained an impresario, kingmaker, and cultural force.

Culinary Leverage: A Journey Through the Heat is about exposing the dysfunction of an industry through the eyes of a highly decorated chef who, through hard-won experience, resilience and grief, soul searching and moments of reckoning, finds a healthier way forward, not just for himself but for the restaurant business as a whole.

Episode 227 Sponsored by: River Road Family Vineyards and Winery Today we were joined by Guy Davis from Davis Family Vineyards! He shares how the discovery and revival of an old Zinfandel vineyard in Sonoma County, as well as his experiences in France and with Passport Wine Club, have influenced his winemaking approach, focusing on balance and complexity. Guy also introduces the newly opened tasting room in Highlands, North Carolina, which doubles as a wine bar featuring both his wines and curated international selections, offering a distinctive experience for East Coast visitors. Links:...

In this supernatural soup of absurdity, Erin, Pants, and Dr. Sizzle take a woo-woo detour into the world of haunted restaurants, ghostly dishwashers, and poltergeist-approved parsley sabotage. From bathroom paper towels that activate themselves mid-pee, to the Great Ghost of Jalapeños who may or may not hate bartenders, this episode has all the vibes of a séance... if the séance was hosted during brunch. You'll hear: A haunted margarita tank room A skeptic slowly unraveling “The Learning Tube” meets “The Paranormal Mop Squad” Why ghosts apparently hate fresh herbs And the ...

Food Scene Austin Austin’s restaurant scene in 2025 is a kinetic mix of boundary-pushing new arrivals, chef-driven comfort food, and a brash creative spirit that listeners can taste in every bite. Walk down any block and you’ll find an edible adventure—think Sichuan dumplings at Mian & Bao that combust in a peppercorn-laden haze, or the “OG” burger at JABS Burgers & Fries dripping in their signature sauce, a downtown staple for the city’s late-night crowd. According to Austin Food Magazine, the city’s latest crop of hot spots includes Aris, Top Roe, and Handsome Dan’s, each one...

Grill og Sirkus får besøk av en som har kjøtt i familien. Fra Ringebu til Mathallen og så Oslobukta - Annis pølsemakeri har blitt en institusjon. I tillegg står Daniel bak restauranten Varemottaket, hvor alt grilles. Og hele reisen startet med en dårlig dag på jobb. Hosted on Acast. See acast.com/privacy for more information.

Food Scene Charleston Step into Charleston’s culinary world and you’ll find a city in full bloom, where Southern tradition meets bold new ideas, and every bite tells a story. This spring, Charleston dazzles with a fresh lineup of dining experiences that capture both its storied past and its innovative present.One of the season’s most anticipated arrivals is the Gullah-inspired restaurant from Food Network favorite Kardea Brown at Charleston International Airport. Promising an immersive taste of Lowcountry heritage through soulful renditions of red rice, okra stew, and benne seed cookies,...

Food Scene San Francisco San Francisco’s dining scene in 2025 is a culinary playground where tradition, innovation, and global influences swirl together as effortlessly as a perfectly mixed Negroni at a North Beach speakeasy. With every season, a crop of new restaurants rises, each more inventive and inviting than the last, giving listeners plenty of reasons to book that coveted reservation.Just this spring, the city buzzed with anticipation as Meski opened its doors in the Tenderloin. Backed by Warriors star Draymond Green, chef Nelson German, and hospitality pro Guma Fassil, Meski delivers...

How our food is raised, farmed, caught and harvested has become more and more important to our everyday lives. It’s allowed the production of meat to find better ways, and in turn created a posse of passionate meat-eaters along the way. Hardcore Carnivore Jess Pryles is an Australian-born “meat nerd” who is now based in Texas, but back downunder to head up the Fire Kitchen at Vivid. She joins us for a truly carnivorous episode. https://jesspryles.com SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/...

Food Scene Chicago # Chicago's Culinary Renaissance: What's Hot in the Windy City's Food SceneChicago's restaurant landscape is witnessing an exciting transformation in 2025, with innovative concepts and culinary talents breathing new life into the city's storied food scene.Spring 2025 has become a season of rebirth for Chicago dining. Carmine's, the iconic Gold Coast Italian restaurant, is reopening after an extensive renovation featuring a revitalized layout that includes indoor and outdoor bars, a sprawling terrace, and seating for 366 guests. Diners can once again enjoy their signature ...

Food Scene New York City The city that never sleeps has once again thrown open its doors, and the aroma of innovation hangs just as thick as the scent of sizzling garlic in a West Village kitchen. In 2025, New York City’s dining scene is nothing short of electric—a fever dream for the epicurious.Let’s start with what’s fresh on the block. According to The Wine Chef, summer tables are buzzing at Charlie Bird in SoHo, where Italian-leaning comfort food meets a playful wine list. The farro salad with roasted pumpkin is already the stuff of legend, but the grilled prawns with yuzu butter ...

The restaurant industry is about to experience a massive technological transformation, and Oracle's Senior Director of Strategy, Amber Trendell, reveals it's happening faster than anyone expected. In this deep dive, we explore how voice AI is revolutionizing drive-thru operations, why 70% of Gen Z customers actually want to be upsold, and how agentic AI systems will soon run restaurants autonomously without human intervention. From license plate recognition triggering personalized offers to AI agents making real-time business decisions across all platforms, this isn't science fiction—it's ...