Novedades

Food Scene Chicago # Chicago's Culinary Renaissance: What's Sizzling in 2025Chicago's dining scene is experiencing a remarkable transformation this spring, with innovative concepts and revitalized classics reshaping the culinary landscape.The Alinea Group has unveiled Fire in West Loop, taking over the former Roister space with a spectacular live-fire hearth as its centerpiece. Executive Chef Adair Canacasco interprets Grant Achatz's vision through a relatively accessible $115 tasting menu that showcases fire's transformative power – from iron-seared maitake mushrooms to halibut beneath ...

Programa participativo de información Festiva y sobre todo Fallera "La Otra Opinión", con Fernando Manjón, Julio Torras y Miguel Guillot, donde podrás conocer y dar la otra opinión del mundo fallero. Emitido en La Jungla Radio Valencia 103.9 fm.

Suzana Barelli está no vinhedo Piedra Infinita, localizado em Paraje Altamira, no Vale do Uco, aos pés da Cordilheira dos Andes. Ouça e saiba mais sobre a produção de vinho na região.

Food Scene New York City # NEW YORK'S CULINARY RENAISSANCE: WHAT'S HOT IN 2025New York City's dining scene continues to reinvent itself with exciting new openings and innovative concepts that push culinary boundaries in 2025.The revival of iconic spaces is trending this year, with Union Square Hospitality Group breathing new life into the rotating restaurant atop the Marriott Marquis. The View now features modern American cuisine by Chef Marjorie Meek-Bradley, complemented by striking interiors and panoramic city vistas.In Hudson Yards, Papa San brings high-energy izakaya dining with smoky ...

「既存店客単価は10.8円上昇」　日本フランチャイズチェーン協会（JFA）はJFAコンビニエンスストア統計調査月報2025年4月度を発表した。全店売上高は9762億1900万円（前年同月比102.3％）だった。既存店売上高は9383億0400万円（前年同月比102.0％）、既存店客数12億8799万人（同100.5％）、既存店客単価728.5円（同101.5％）だった。

How Pizza Magnets Took Over the Internet (with Todd from Popp’s Trophies)What started as a small-town trophy shop turned into one of the pizza industry’s most viral success stories. In this episode, I chop it up with Todd from Popp’s Trophies—creator of the famous pizza peel magnets. We talk about his wild leap from landscaping to laser engraving, how a Wu-Tang slice blew up on Instagram, and why investing in yourself always pays off.Whether you're running a pizzeria, building a brand, or just love a good origin story—this one’s for you.Want Your Own Custom Pizza Peel Magnet?...

The Science of Cooking Vegetables unlocks the secrets behind the magic of plant-based cooking. Whether you're a novice cook or an experienced chef, this book dives deep into the science of how vegetables behave when exposed to heat, transforming from raw ingredients into delicious dishes. It explores the science of texture, flavor release, and nutrition, guiding you to achieve perfect results every time. With detailed explanations of various cooking methods—from roasting and steaming to grilling and sautéing—you'll learn how to maximize the taste, color, and health benefits of each vegetable.

Send us a textAcompáñanos en esta agradable charla con una profesional de la industria, Regina Ardua, Export Manager de Bodegas Familiares Matarromera. Regina nos narra la visión estratégica de Bodegas Emina, un proyecto consolidado y liderado por Paloma Moro. Degustamos tres vinos de Bodega Emina. Nos acompañó nuestro buen amigo Jonathan Reyes, Somellier Ejecutivo de BLN Brands, empresa 100% Mexicana que comercializa grandes marcas como lo es Emina. Un viaje por diferentes D.O.´s de España, tips gastronómicos, y reflexiones sobre el vino bien hecho. No te lo pierdas.Si te gustó ...

Chris Lindstrom (@stromie) hosts a captivating discussion about the vibrant food and beer scene in Rochester, particularly focusing on the upcoming Rails and Ales festival. Otto Vondrak (@roc_otto), the marketing manager for the Rochester and Genesee Valley Railroad (@rocrealtrains) and create of the Rochester Beer Blog (@rocbeerblog), joins the conversation to share insights about the festival, the railroad museum, and the importance of supporting local breweries. They delve into the intricate relationship between the railroad and the food industry, showcasing how railroads transport ...

Une pâte dorée, des pommes fondantes, caramélisées à souhait… et une histoire complètement renversante ! Dans cet épisode d’Histoire de Food, je vous embarque au cœur de la Sologne vers 1880, entre brume matinale et auberge de campagne, pour découvrir comment une erreur culinaire s’est transformée en l’un des plus grands classiques de la pâtisserie française : la tarte Tatin.Vous allez rencontrer les célèbres sœurs Tatin, écouter le crépitement du sucre au fond de la poêle, sentir le beurre fondu sous la pâte, et surtout découvrir toutes les vérités – et les ...

Send us a textBBQ Radio Network is brought to you weekly by BBQr’s Delight 100% All Natural Wood PelletsThis week on BBQ Radio Network, Todd Johns of Plowboys BBQ is joined by guest co-host Bri Via of Smoke n Magic BBQ. Our guest is the powerhouse Sunny Moody of Moodswing BBQ—World Food Champion, nationally ranked fitness coach, and a rising star in competition barbecue. Sunny is known for cooking side-by-side with her four daughters and for her deep love of hands-on, live-fire cooking. Her approach blends bold flavors, wellness, and tradition, making her one of the most inspiring voices ...

This week on The Reluctant Somm, we travel to South Africa (figuratively!) to sit down with Ali Verburg, the second generation now at the helm of Luddite Wines and Saboteur Wines. Ali’s life has been intrinsically linked to the vineyard, growing up deeply immersed in her family's winemaking journey in the Bot River region. Ali shares the compelling story of her parents, Niels and Penny, who, after meeting at Elsenburg Agricultural College and gaining international winemaking experience across France, Chile, New Zealand, Australia, and Greece, finally found their home on a small farm in ...

This week Tim and Travis are joined by local musician Jeff Stewart to talk about his new album Red Eyed and Blue! Jeff discusses the process of creating this album as well as his musical journey, his inspirations in music, and so much more!Follow Jeff Stewart on all his socials:Spotify: ⁠Jeff Stewart⁠Facebook: Jeff StewartInstagram: @jstewsart

Chef Ron Duprat, Top Chef Season 6 contestant and culinary diplomat, brings his unfiltered perspective on today's restaurant industry. Born in Haiti and classically trained at the Culinary Institute of America, Ron has worked in prestigious establishments from The Montauk Club to Ritz Carlton while advocating for Black chefs through the Black Culinary Alliance. In this hard-hitting conversation, Simon and Ron dive into the realities of culinary education, the post-COVID labor crisis, and what it takes to run sustainable restaurant operations. Ron challenges conventional thinking about ...

Rita Magalde runs Sheer Ambrosia in Salt Lake City, UT and shares her roller coaster baking business journey of 17 years that includes big risks, life changes, surprises, failures and successesGet full show notes and transcript here: https://forrager.com/podcast/141

A conversation with Austin Unruh, founder of Trees for Graziers, about the investment case for silvopasture. What if we could plant hundreds of millions of trees on degraded, low-value pasture land and make money from it? What if we planted trees that are beneficial for livestock—ruminants, pigs, and poultry? The market for meat and animal products is fairly stable (unless we get a massive breakthrough in precision fermentation soon, but that’s hard to predict). Trees can dramatically lower costs and increase production.Austin argues that this is the best entry point to get many more trees...

On this episode, we discussed how Kartier got into Tap dancing his upbringing in Harlem and how he become Sandman at the Apollo and legendary moments vibe with us.

🌼🌸🌺 Le Château Fleurs de Bô est né avec le millésime 2022. Il est fruit du travail d'équipe entre Benjamin Andreu et les pros de la vinification de sa cave coopérative, Uni-Médoc.👥🏉 Ecoutez les commentaires de Tessa, comme si vous suiviez un match de rugby derrière votre poste de radio, pour découvrir ce vin, tout en jambes. 🍇🍷Réalisation JM Vidéos - Julien Marchais Spécialiste son - Clément Bénito Générique et jingles - Pierre-Emmanuel Legrixpour les AOC Médoc & Haut-MédocHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus ...

in today’s episode, we’re diving into something that so many people silently struggle with — back pain. But not just the kind that comes from lifting something heavy or sleeping funny. We’re talking about the kind of pain that builds up over time — often linked to stress, emotional tension, and the all-too-common habit of spending most of our lives sitting still. Chronic stress doesn’t just affect your mood or your sleep — it can literally reshape the way your body feels and functions. Combine that with a sedentary lifestyle, and you’ve got the perfect recipe for persistent ...