Novedades

Anthony Bourdain didn’t just eat his way across the world—he narrated it, dissected it, and ultimately got devoured by it. Anthony Bourdain: A Guy Who Should Be Dead is an unflinching portrait of the man behind the myth: heroin addict, father, chef, celebrity, and loner. With a sardonic tone that echoes Hemingway and a scalpel-sharp narrative, this book strips away the glossy TV persona and reveals the fractured, compelling human beneath. From his suburban New Jersey childhood and the drug-fueled chaos of New York’s culinary underbelly, to the accidental explosion of Kitchen ...

Margaret McSweeney welcomes cookbook author Sarah Ahn to discuss Umma: A Korean Mom's Kitchen Wisdom. Discover Korean culinary heritage, heartfelt family recipes, and the rich history behind beloved dishes like kimchi grilled cheese. "Kimchi is more than just a trendy food item. Kimchi is a Korean person's identity. It's our pride and it's a staple of our cuisine because it's the only food that got Koreans through the harsh winter months, got us through the wars, the Japanese occupation and the Korean War." Sarah Ahn On this Special Edition of Kitchen Chat: A Taste of Luxury, History, and ...

A celebrated food writer's expansive, audacious excavation of the development of modern queer identity and food culture.

The Kitchen Witch’s Herbal Spellbook: Everyday Magic with Herbs, Spices & Intention 🌿 By Clover Rae Step into the heart of your home and discover the sacred magic simmering just beneath the surface. The Kitchen Witch’s Herbal Spellbook is your warm, welcoming guide to crafting spells with everyday ingredients—no special tools or obscure herbs required. Just your pantry, your presence, and a little bit of wonder. Whether you're brewing comfort tea under a full moon, crafting protective salt jars for your family, or stirring cinnamon into your morning coffee with intention, this ...

In May 1972, Liese Greensfelder arrived in the small Norwegian town of Øystese to startling news: Johannes, the farmer who hired her for the summer, had just been hospitalized after a stroke. Could she please watch over his place for a month or so, until he got back on his feet? Twenty years old and with no farming experience, Liese was dropped off the next day at a centuries-old mountain farm at the end of a dirt road high above the magnificent Hardanger Fjord—with 115 sheep, two cows, one calf, a draft horse, and a Norwegian herding dog to care for.

Recounting the fairy-tale-like rise of Antonin Carême from Parisian orphan to a household name synonymous with culinary luxury, Carême offers a unique conflation of historical biography, social history and cookery guide. Kelly lifts the veil on one of the most momentous and sensuous periods in European history: First Empire Paris, Georgian England and the tsarist Russia of War and Peace, depicting Carême’s entanglements with the social and political elite of his age, from King George IV to Napoleon, the Romanovs to the Rothschilds.

Send us a textThe fascinating world of wine often hides gems in plain sight. Meet the Bacchus Ginger's Cuvée Pinot Noir 2023, a $12.99 bottle that breaks the assumption that quality must come with a hefty price tag.What makes this wine remarkable isn't just its approachable price point, but the pedigree behind it. David Gordon, who created this Monterey Pinot Noir, has served as the sommelier at Robert De Niro's Tribeca Grill since 1990. As one of America's pioneering wine experts, Gordon's connections run deep throughout the industry. He's one of only three Americans to become an honorary ...

Today on the Blind Tasting Podcast, I crack open two unopened bottles I’ve had sitting around for a while—both scored for cheap—and pit them against each other in a head-to-head matchup. We’re talking Member’s Mark Small Batch Bourbon (yes, the Sam’s Club special) vs. 1792 Small Batch from Barton. Are they cousins? Brothers? The same whiskey in different clothes? I bought both bottles myself, so you’re getting the honest truth—no freebies, no fluff. Let’s find out if you can save a few bucks… or if you should run the other way.Like what I'm doing? Support the pod here: ...

In this episode of Flavors of Time, we trace the extraordinary journey of chocolate from its sacred beginnings in Mesoamerican civilizations to its global popularity today. Once a bitter ceremonial drink revered by the Maya and Aztecs, chocolate transformed into a luxurious treat in European courts and, eventually, a mass-produced delight for all. We explore the innovations that turned cacao into bars and bonbons, as well as the darker side of its history involving colonialism and labor exploitation. Today, chocolate is not only a beloved sweet but also a medium of artistic and emotional ...

Send us a textBourbon, Monster Energy, and mayhem. Megan’s dating cliffhanger gets resolved, Eddie drops a bread bomb, and we find out Waymo might be the ultimate boyfriend. Oh—and trolls? Megan’s got the DMs to prove it. Sandwich recs, chemical rants, and a surprise ending you didn’t see coming.Support the showTheme music by " The Zetas" produced by Ethan Carlson and Omar Tavarez

Cheesy and Fondue go out of their "whey" to talk about cheese byproduct. We learn about edible packaging, spa treatments, road brine, and more. And of course we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it...

TIME STAMPS:00:15 Summary of Robyn’s carnivore-diet wins over the last year including losing 90 lbs, safely getting off of her anxiety meds, and dropping 2 sizes in her clothes! Follow her journey on IG: robyn_s22 05:12 KETO / CARNIVORE COOKING for TEENAGERS! (or “cubs” as lions call them!)12:10 All about LARD and the how rendered fats affect your body differently than butter and dairy fat sources. 18:08 Heartfelt advice to listen to and obey your SATIETY SIGNALS. 21:10 Favorite places to eat out as a family :D29:30 How to be the NUMBER ONE FAN for your spouse and their success!31:04 ...

Send us a textIn this episode of the Pasta and Vino podcast, hosts Earl Ray Neal and Dr. Serge delve into the authentic flavors of Italy through wine and food pairings. They discuss the special wines of the month from a family-owned winery in Spain, highlighting the unique characteristics of both a white and a red wine. The conversation also delves into a delicious pasta dish featuring rigatini and chickpeas, emphasizing the importance of family traditions in their culinary offerings. Listeners are encouraged to appreciate the passion behind each product and to stay connected with the Pasta ...

Episode #414 - Cat Arcori, Kristen Hoetzel, and Aljon Go, talk about Piston Peak overhaul on Frontierland, Disneyland's 70th retro menu, Disney Springs Flavors of Florida details, new merch, PLUS the latest travel deal!Book your vacation today! Email: kristen@magicaljourneysvacations.com !SOCIAL MEDIA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/diningatdisneypodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ...

On this first episode, Noelle and Ade share why they started Small Chops, what led them to create their foodie Instagram @friendlyblackfoodies, and discuss their favorite meals and small businesses.

Have you been to New China Express before?*Disclaimer: My intention is to not get anyone sick, my intention is to help people be more aware of food allergies and good foods/places to eat. Please notify the restaurant you’re eating at that you have an allergy. Restaurants might change the recipes without my knowledge so it is always best to check with the restaurant. I just share my experiences with the restaurant/food items and give you an honest opinion so you can enjoy that item. I am not responsible for any sickness you may result from a restaurant or food product. I will try to give you ...

Sunday Times wine columnist Will Lyons and restaurant critic Charlotte Ivers choose wines for a successful summer wedding. Along with their guests, Canadian winemaking husband and wife team Thomas and Mary Delaney-Bachelder - they sample Crémant, Chardonnay and Pinot Noir to find the perfect paring for canapes and confetti!Wine 1 2018 Roche Lacour Cuvée de Réserve, Crémant de Limoux, France Wine 2 2021 Bachelder Les Villages Bench Niagara ChardonnayWine 3 2024 Pinot Noir, Le Champ des Etoiles, Languedoc, FranceWines 1 and 3 are available from The Sunday Times Wine Club Hosted on Acast. ...

Combining the names Michael and Peter to make the name Michter's is just one of the many good choices this brand has made. These are some hard-to-find whiskeys and are very good, but which one is the best? The guys welcome Don onto the show #midwestbrewzle. Todd visits Central Standard in Milwaukee and checks out the 6,000 Lb table. Shout outs are sent out to loyal followers, we appreciate you. Cheers!

Kann man in Schokolade baden? Ist Schoki ein Parfüm? Und warum trugen Models bei einer Modenschau in Paris… nichts außer Pralinen? Diese Folge des SchokoTräumers reist dorthin, wo Schokolade völlig neu gedacht wird: in Saunen, Hotels, Parfümerien, auf Raketenstarts – und im Schlafzimmer. Christian Frochte-Peters, Chocolatier aus Leidenschaft, führt durch die wildesten, verrücktesten und sinnlichsten Orte, an denen Kakao die Hauptrolle spielt.

Its graduation season and the boys are hanging with Chef Clark Neugold talking tips and ideas for your graduates big day!