Showing titles in Cooking

The Art of Cooking Duck is a culinary podcast dedicated to mastering one of the most flavorful and versatile meats in gourmet cuisine: duck. Each episode guides listeners through essential techniques—from perfectly rendering duck fat to achieving crispy skin and rich, tender meat. The podcast explores traditional recipes, international variations, and modern twists, offering practical tips, step-by-step instructions, and expert insights to help cooks of all levels elevate their duck-based dishes. Whether you're preparing a simple weeknight meal or an elegant dinner, this podcast is your ...

The Perfect Pork Loin is a cooking podcast dedicated to exploring every technique and flavor combination behind one of the most beloved cuts of meat: pork loin roast. Each episode walks listeners through essential steps—from seasoning and marinating to achieving the ideal balance of tenderness, juiciness, and a golden, crispy crust. The podcast highlights classic Italian preparations, creative modern variations, and practical kitchen tips suited for both beginners and experienced cooks. With expert guidance, clear instructions, and inspiring recipe ideas, this podcast helps you transform ...

Un podcast musical à destination des gros buveurs de musique et des amateurs du chant des verres en cristal. Une émission sans prise de tête, animée par un œnologue mélomane, mêlant vin et musique, et ayant pour vocation de faire découvrir de nouvelles pépites à boire et à écouter, à travers une dégustation sonore, des playlists commentées, et l’occasion d’apprendre deux ou trois choses au passage. Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

This podcast series curated by Skinner uses AI to synthesizes material drawn from publicity available sources including news sites, academic papers, government documents, technical manuals, and publicly posted videos. Each episode combines excerpts, summaries, and analysis to deliver a clear, listener-friendly presentation of the underlying public record. The podcast does not claim original investigative reporting. The podcasts are for entertainment purposes, listeners should research and verify the underlying topics for themselves.

Technology has changed how we see ourselves. What used to be a private look in the mirror is now a digital analysis powered by artificial intelligence. Tools like PrettyScale and Detect Face Shape Detector promise to assess our faces, measuring symmetry and structure, and sometimes even rating beauty. They may seem like harmless fun, but they reveal how much we’ve begun to view beauty through data rather than emotion.

Uncorked: Wine, Business, and Life with Bill Green & Co-Host Jerrold Colton

Uncorked: Wine, Business, and Life with Bill Green & Co-Host Jerrold Colton

Uncorked: Wine, Business, and Life with Bill Green & Co-Host Jerrold Colton

Uncorked: Wine, Business, and Life with Bill Green & Co-Host Jerrold Colton

Uncorked: Wine, Business, and Life with Bill Green & Co-Host Jerrold Colton

In Cassoulet Confessions, Sylvie travels across the Atlantic from her home in New York to the origin of cassoulet—the Occitanie region of Southern France. There she immerses herself in all things cassoulet: the quintessential historic meat and bean stew. From her first spoonful, she is transported back to her dramatic childhood in Geneva, Switzerland, and finds herself journeying through an unexpected rabbit hole of memories.

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.

The debut cookbook from benny blanco—pop music super-producer, artist, actor on FXX’s Dave, and consummate food freak—teaches you everything you need to know about cooking, enjoying life, and throwing the greatest dinner party of all time. Hi, I’m benny blanco. I’m in a television show...

Giulia Crouch always knew there was something magical about the life of her Sardinian grandfather, so she was not surprised when Sardinia was identified as one of 5 'blue zones' around the world - places where people live healthy, happy lives for way longer than the average. There are a host of reasons for the blue zoners' longevity but scientists agree it is their diet that matters most. They eat for flavour and pleasure: food that is nourishing without even trying. In The Happiest Diet in the World, Giulia takes us to the culinary heart of these long-lived communities.

This book serves to do simply that by supplying you with an established application on how to start the ketogenic food regimen. You will also be shown the numerous other benefits of the ketogenic food plan, in addition to actionable facts. This will be done with the intention of preparing you so that you will experience long-lasting weight loss, inches of reduction in body measurements, and a better temper.

While certain studies help to showcase the advantages of the Mediterranean diet, there are millions that live in the Mediterranean who are proof that this diet works best. Longer lives are lived, more fulfilling experiences occur, and overall, the people of the Mediterranean have a great quality of life. Those that have tried living by the Mediterranean diet usually find their overall health improving in ways they never thought possible.

Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners.

50 Things to Know About Saving Money on Groceries, by Susan Kinchen, offers an expert penny pincher’s advice on saving at the grocery store.

A longtime contributor to Field and Stream, Bill Heavey knew more than a little about hunting and fishing when he embarked on an ambitious project a few years ago to see how far he could get eating wild. But Heavey knew next to nothing about gardening or foraging, and he lives in northern Virginia, close to Washington, D.C. The rural wilds, this was not. Is it any surprise that his tasty triumphs were equaled by his hilarious misadventures?

For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.