Showing titles in Food & Wine

In 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know that he would become one of the most influential chefs of his generation. Full of grace, candour, grit and humour, Eat a Peach chronicles Chang's journey, laying bare his mistakes and feelings of otherness and inadequacy.

From wartime nutrition science to modern food activism, Six Women Who Shaped What Americans Eat examines the pivotal roles six women played in rewriting the rules of American cuisine. Michelle Mart offers a rich and accessible narrative that connects dietary trends, food marketing, and public health movements to the voices of the women who helped drive them.

Bienvenidos a Pedir Comida MX Podcast, el espacio donde exploramos el mundo de la gastronomía y los negocios en México. 🍽️🇲🇽Cada episodio comparte historias reales de emprendedores, dueños de restaurantes y expertos en marketing que están transformando la forma en que se vende y se disfruta la comida.Aquí hablamos de marketing digital, publicidad, Google Mi Negocio, redes sociales, noticias gastronómicas y estrategias para hacer crecer tu restaurante.🎯 Lo que encontrarás:Entrevistas con empresarios y chefs mexicanosConsejos prácticos de marketing gastronómicoNoticias del...

Welcome to FlavorVille™ Radio, where science meets flavor in every sizzling story. Join Brian M. Inspired as he breaks down viral recipes, kitchen experiments, and the art of flavor creation — all straight from the FlavorVille Kitchen. Each episode blends food, science, and inspiration into one smooth, mouthwatering mix. From BBQ chemistry to dessert design, every sound bite is a taste of something extraordinary. 🎙️ FlavorVille Radio — where every flavor tells a story.

FlavorVille Radio — Straight Out the Kitchen.Where flavor meets spectacle, and every recipe tells a story. Hosted by Brian M Inspired, FlavorVille Radio fuses sizzling creativity, culinary science, and street-level passion into an audio experience like no other. From smoked brisket truffle omelettes to global dessert experiments, each episode brings listeners into the FlavorVille kitchen — where the impossible becomes edible, and the science of taste meets the art of storytelling.This isn’t just food talk — it’s the theater of flavor, powered by inspiration, sound, and soul.

Chef-d’œuvre culinaire de Jean‑Baptiste Reboul, cet audio‑livre rassemble l’esprit de la Provence à travers des centaines de recettes claires et praticables, du pot‑au‑feu aux bouillabaisses, des sauces mères aux ragoûts, en célébrant l’ail, l’huile d’olive, les herbes et les produits de saison qui font la signature méridionale. Pensé autant pour la cuisinière aguerrie que pour la jeune ménagère, l’ouvrage privilégie une cuisine simple, précise et sans fioritures, avec des techniques expliquées pas à pas et des variantes adaptées aux goûts et aux moyens du foyer bourgeois.

Civilization on Tap: How Beer Shaped Our World by Oliver Greyson is a lively, in-depth journey through the remarkable role beer has played in human history. From the barley-grinding brewers of ancient Mesopotamia to the artful craft breweries of today, Greyson’s accessible storytelling weaves anthropology, archaeology, and culinary heritage into one irresistible narrative.

番組パーソナリティでもあり主婦でもある武田早絵アナウンサーが、カゴメの商品を使った簡単便利な料理レシピをお届けするコーナーです！ ※RKBラジオ「#さえのわっふる」内で以下の日程で放送予定 ①10/5(月)15:42～②10/27(月)15:42～③11/17(月)15:42～④12/1(月)15:42～⑤12/22(月)15:42～

Fremtidens Fødevarer er podcasten fra Dansk Akvakultur Producentorganisation, hvor vært René Christensen dykker ned i morgendagens fødevareproduktion med fokus på akvakultur: fisk, skaldyr og tang. Gennem samtaler med eksperter, politikere og branchefolk udforsker vi, hvordan innovation, bæredygtighed, ansvarlig produktion og samarbejde kan forme fremtidens fødevarer. René Christensen er direktør for Dansk Akvakultur Producentorganisation, tidligere medlem af folketinget og formand for Miljø- og Fødevareudvalget. (Bemærk, at nogle af de første interviews er optaget tidligere på...

The Beyond Your Food podcast explores the world beyond your food. From bees to fish, from chefs to farmers.

「日本にインドをつくる！」をテーマに活動する東京マサラ研究所のカレー哲学とマサラ部屋親方が贈る、インド料理文化を探求するポッドキャスト。 東京マサラ部X： https://x.com/masala_bu_tokyo 東京マサラ部Instagram： https://www.instagram.com/masala_bu_tokyo/ インド料理の奥深い魅力から、日本の食卓に広がるカレー文化、さらにはインドと日本の意外な共通点や、未来の可能性について語り尽くします。 エピソードごとに変わるテーマと、個性的なゲスト...

In this delicious history of Britain’s food traditions, Diane Purkiss invites listeners on a unique journey through the centuries, exploring the development of recipes and rituals for mealtimes to show how food has been both a reflection of and inspiration for social continuity and change. Purkiss uses the story of food as a revelatory device to chart changing views on class, gender, and tradition through the ages. Sprinkled throughout with glorious details of historical quirks, this audiobook is both an education and an entertainment.

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

In the nearly two years since Anthony Bourdain's death, no one else has come close to filling the void he left. His passion for and genuine curiosity about the people and cultures he visited made the world feel smaller and more connected. Despite his affable, confident, and trademark snarky TV persona, the real Tony was intensely private, deeply conflicted about his fame, and an enigma even to those close to him. Tony’s devoted crew knew him best, and no one else had a front-row seat for as long as his director and producer, Tom Vitale.

'Got Somme' is a podcast for wine lovers who know nothing about what's in their glass. The series will aim to educate listeners on types, tannins and taste to producers, appellations and age. We speak to the best winemakers in the world finding out how they make the wine that has captured the attention of Master Sommelier Carlos Santos. Carlos will aim to teach radio announcer and novice wine enthusiast Angus O'Loughlin how to discern a good wine from a bad and empower listeners with a skill set good enough to choose the table wine next time you have friends over. Fully accessible for people...

Natalie Cassidy has been on our television screens for over three decades. We’ve grown up alongside Sonia on EastEnders, but what about Nat’s life beyond Albert Square? In Happy Days, Natalie isn’t just blowing her own trumpet, she’s taking readers on a journey through the highs and lows and the changing seasons of life. From yo-yo diets to raising strong girls, coping with grief to getting acting lessons from Barbara Windsor, step into Natalie’s world behind the screen.

Anthony Bourdain saw more of the world than nearly anyone. His travels took him from his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris and Shanghai to the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favourite places. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid.

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.

A poignant and transporting cross-cultural love story set against the lush backdrop of the Sicilian countryside, where one woman discovers the healing powers of food, family, and unexpected grace in her darkest hour.

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.