Novedades

What do late-night Waffle House runs, Frosty-dipped nuggets, and hot-and-ready cardboard boxes of soul have in common? In this chaotic, hilarious, and unexpectedly heartfelt book, JJ takes you on a cross-country tour through the emotional memory lanes of America's most iconic fast food joints. It’s not about reviews or rankings—it’s about growing up, surviving, connecting, and healing through everything from Baja Blasts to Little Caesars. Whether you’re craving comfort, nostalgia, or just a reason to smile in the drive-thru line, this one’s for you. Sit down, dig in, and enjoy.

This all-in-one cookbook plus nutrition guide by celebrity chef and mom blogger Chinu Vaze has been meticulously planned to help you navigate the confusing waters and continually changing currents of what, when and how to feed your baby or toddler. This is the only book you need to get started on the ultimate guilt-free, nutrition-filled, delicious adventure that is your baby's food journey-because each baby is different and baby really knows best!

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

✅ Are you struggling to lose weight and searching for a proven, doctor-approved method? ✅ Do you want to follow a structured, no-nonsense diet plan that delivers real results? ✅ Are you ready to take control of your health and transform your lifestyle with Dr. Nowzaradan’s trusted approach? If you answered YES, then The Complete Dr. Now’s 1200-Calorie Diet Plan for Beginners is your ultimate guide to shedding pounds, improving metabolism, and achieving long-term success. Based on Dr. Nowzaradan’s famous 1200-calorie diet, this book provides everything you need to get started, ...

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 ...

Chef Kyle Knall joins Chef André Natera on Chef’s PSA to discuss his culinary philosophy, the launch of his new restaurant Cassis, and what it means to bring a new lens to Midwestern cuisine.A three-time James Beard semifinalist, Knall shares his thoughts on leadership, simplicity, sourcing great ingredients, and how storytelling elevates hospitality. He also discusses balancing family life, the essentials of chef station setup, and his biggest lessons from opening Birch in Milwaukee.This episode is filled with tactical insight and quiet wisdom for anyone working in or inspired by the ...

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.

TV presenter and author Fern Britton joins Spooning with Mark Wogan this week.Fern opens up about her time in the newsrooms, her tv career on morning television,Ready Steady Cook and This Morning. Plus, Fern talks about why she gave up smoking and why swapped broadcasting for writing.Foods Served:Guilty Pleasure: Bacon sandwich and seafood saladSpoon One: Tagine with sour lime yoghurt with corianderSpoon Two: Baked beans on toast with hot honeyFern’s new book, A Cornish legacy is out to buy now You can see Fern on, Fern Britton: Inside The Vet on ITV and ITVX from Saturday 5th July 2025....

Wenn dein Lieblingseis ein Podcast wäre, welcher wäre es? Um der anrollenden Gluthitze etwas entgegenzusetzen, ist es für den treuen Zuhörschaffenden von „Verkocht und Abdreht“ die beste Idee, eine frische, abkühlende 213. Folge in den den Kassettenschlitz zu schieben und den coolen Worten von Recky und dem Fernsehmann zu lauschen. „Irgendwas zwischen Pfirsich Melba und Spaghettieis“ - so oder so ähnlich schreiben es die meisten Kritiker, wenn sie eine Kolumne über die neusten Episoden von Daniel und dem Eifler Koch verfassen. Aber wem ist hier eigentlich etwas zu Kopf gestiegen...

In this episode of Restaurant Punk, the team dives into a hot-button topic in the hospitality world: How much creative freedom do front-of-house staff actually have?From table settings and service styles to guest interactions and small touches that shape the dining experience, we unpack where creativity thrives—and where it gets shut down. Along the way, expect laughter, a few unexpected tangents (yes, someone ends up in a crop top), and honest takes from the restaurant floor.Whether you’re a server, manager, owner, or just someone who loves the energy of a good restaurant shift, this ...

Straight outta Sonoma, Braiden Albrecht grew up around wine. His parents have been friends with his viticulturist since he was a kid! With a degree in Viticulture from UC Berkley and extensive travel to New Zealand and Australia, Braiden came back to California to dig in. He joined legendary and historic Mayacamas Vineyards in 2013, becoming only their third winemaker in 2018, working for new owners, the Schottenstein family. He is committed to tradition, the Mt. Veeder terroir, and a low intervention approach to his farming and winemaking. Heritage Radio Network is a listener supported ...

Heute gehen wir besonders steil, denn wir präsentieren die neue Edition von Curlys Cabi: Nicht ein, nicht zwei, sondern drei sehr individuelle Weine von Mosel-Steillagen. Nur in der Magnum, extrem limitiert auf 300 Kisten mit je einem Mosel-Triplet. Zu diesem Anlass haben wir alle Beteiligten vor dem Mikro: Eva Clüsserath-Wittmann, Julian Ludes und Christopher Loewen. Bindeglied für die ganze Aktion ist Mythos Mosel, mit denen wir das diesjährige Cabi-Projekt ausbaldowert haben. Was Mythos Mosel genau ist, erfahrt ihr hier - abgesehen von dem Fiebertraum, den Curly im Zusammenhang mit ...

Unsere Folgen sind nicht selten ungewöhnlich lang. Das hat seinen Grund: Wir möchten den Tiefsinn fließen lassen und Euch unsere Gesprächspartner so präsentieren, wie Ihr sie sonst nie – und vielleicht nie wieder – kennenlernen könnt. Und um Euch die Scheu zu nehmen, die man verspürt, wenn man einen über drei Stunden langen Zeitstempel sieht, aber auch, um Euch so richtig Lust auf den Kandidaten zu machen, präsentieren wir Euch immer einen Tag vor dem Release einen exklusiven Sneak in die neue Folge. Viel Spaß beim Hören, und wir freuen uns auf Euch mit einem herzlichen „...

This episode the 3 Hamster Boys talk about thier trip to Germany's Christmas Festivals. Nick uses his magic to re-greate some of the hot drinks they drank at the markets. The 3 Hamster Boys thanks you for watching our podcast. We would appreciate you liking and following us. Follow us on our other social media accounts:Facebook - https://www.facebook.com/3hamsterboysInstagram - https://www.instagram.com/3hamsterboys/X - https://x.com/3hamsterboysAlso, available on most podcast services!

An epic week at home - Kate takes on cyclists and joggers (and Boj has his say), we embark on a semi-disastrous fund-raising attemptThis week's dish is a creamy artichoke pasta with roasted celeriac - the recipe will be on our Instagram.Want to see the videos from the show? Follow us on InstagramWant to get in touch? Email us at bojandkate@podmasters.co.ukPresented by Kate Lawler and Martin Bojtos. Recorded and mixed at Podmasters Studios by Tom Taylor. Artwork by James Parrett. Theme music by Guy Langley. Video by Chris Jones.Boj & Kate Have A Lot On Their Plate is a Podmasters production. ...

These small, fermented snacks have been popular for thousands of years. Anney and Lauren dig into the science and history of kalamata olives.See omnystudio.com/listener for privacy information.

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Signature beverages and seasonal drinks are a huge part of what rounds out the cafe menu and, if done well, can make you stand out for all the right reason. Of course, it stands to reason, that if they are done not so well, you stand out for the wrong reasons. How can you go beyond TikTok trends and the latest viral sensations and create something that is both good for your culture and good for business? Today on Shift Break we are talking about how you can approach creative drink making in a way that is fun, sustainable, and meaningful. Your customers want excellence and excellence is ...

From lab-grown meat and AI-driven recipes to sustainable farming and edible insects, The Future of Taste explores the groundbreaking innovations that are transforming what—and how—we eat. Whether you’re a food lover, tech enthusiast, or curious futurist, this compelling guide provides a bold vision of the culinary world of tomorrow.