Showing titles in Home & Garden

البيك ليس مجرد مطعم، بل هو أيقونة سعودية بامتياز. بدءًا من دجاجه الذهبي المقرمش وحتى خلطاته السرية من التوابل، استطاع البيك أن يخطف قلوب وعقول الملايين، ليصبح وجهة لا تُفوّت لكل محبي الأطعمة الشهيةاكتشف المزيد على https://albaiksamenu.com/Hosted by Ausha. See ausha.co/privacy-policy for more information.

In compagnia di Gabriele Occhetti, comproprietario dell’Azienda Agricola Giuseppe Cortese, parliamo di:00:00 – Introduzione.01:58 – Storia vitivinicola di Giuseppe Cortese, e del suo “lascito”.05:00 – Lo stile tradizionale e il rapporto con il “modernismo” di 20/30 anni fa.08:23 – Tradizione e naturalità: che rapporto esiste fra questi due concetti?12:18 – In che percentuale un vino nasce in vigna e in che percentuale nasce in cantina?14:00 – Le pratiche di vigna da Giuseppe Cortese.17:05 – Fare vini freschi ed eleganti nonostante il climat change e l’innalzamento ...

Meet Cass, the face behind CassCorner, where style meets flavor in the heart of Toronto! Known for her chic aesthetic and love of culinary adventures, Cass takes her followers on a ‘Dine & Dress’ journey, pairing the city’s trendiest restaurants with the perfect outfit for the occasion. Whether it's an elevated fine dining experience or a hidden street food gem, she serves up the best spots to eat—all while looking effortlessly stylish.

In this episode of WSET Flashcards, we explore Greece, a country with a rich winemaking history and diverse terroirs. Learn about key wine regions such as Macedonia, Naoussa, Nemea, Santorini, and Peloponnese, along with essential geographical features like the Aegean Sea, Mediterranean Sea, and Pindos Oros Mountains. We’ll also cover important cities such as Athens and Thessaloniki, which play a vital role in Greece’s wine industry. Whether you're preparing for an exam or expanding your wine knowledge, this episode will help you master the geography of Greek wine regions. Tune in and test...

Aloha! Diese Woche entführen wir euch kulinarisch auf die paradiesischen Inseln Hawaiis. Unser Gast Philip hat zehn Jahre dort gelebt und teilt spannende Einblicke in die traditionelle und moderne hawaiianische Küche. Sind Poke Bowls wirklich ein typisches Gericht der Inseln? Was genau ist Taro, und warum ist es dort so beliebt? Und wie passt der deutsche Klassiker Toast Hawaii in dieses exotische Setting? Wir sprechen über Loco Moco, Kokosnuss mit Limette, Guavensaft und einen Fisch mit dem skurrilen Namen Humuhumunukunukuapua‘a – und noch vieles mehr. Cheers und viel Spaß bei dieser ...

Mir ist soeben klar geworden, dass wir in dieser Podcast-Episode einfach knallhart neue Dinge leaken. Wenn das kein Grund zum Reinhören ist??

L'Oriol ens presenta el programa d'avui / Saludem el públic i els nostres patrocinadors Albet i Noya, Ous Sassorba i Specials / L'Anna ens explica el menú del programa / La secció d'en Xavi va de carmanyola / Xerrem amb en Jordi Morera, millor forner del món 2017 / La secció de El racó curiós d'Albet i Noya / Xerrem amb en Marc Casas (Obrador Tresarcs) /La secció de El moment Specials / La secció d'en Xavi i la laia / L'Oriol, el Xavi, l'Anna i la laia baixen la persiana

Welcome back to Pizza Quest.Mark Todd is a recurring guest here on Pizza Quest because, one, I love cheese (every kind!), and two, he's so interesting and makes cheese interesting too as he demystifies this magical, fermented, "spoiled" solid milk so that we can enjoy it in all it's mighty nuances and permutations. In past episodes with Mark, we've explored stretched cheeses in the "pasta filata" category, cheddar cheeses, and hard, aged cheeses. This time we've taken the big leap and a deep dive into "stinky cheeses," which means Alpine-style washed-rind cheeses that are not for the timid. ...

Delicious Little Treasures presents a podcast episode dissecting the art of Neapolitan pizza dough. Our hosts outlines the four essential ingredients: flour, water, salt, and yeast, whilst stressing quality and technique. The duo explore yeast selection, proper dough mixing and kneading, and fermentation to develop the dough’s signature flavour and airy texture. Crucially, they advise against rolling pins and advocate for careful stretching and rotation during the cooking process. Ultimately, the hosts provide a comprehensive guide aimed at empowering listeners to create authentic Neapolitan...

#211: On a recent trip to Biofach 2025 in Germany, Linley Dixon visits with former IFOAM (International Federation of Agriculture Movements) president Bernward Geier to discuss ways to maintain organic integrity around the globe amid growing industrial pressures. Market forces, political influences, and variances in integrity among certifiers are all contributing to the growing differences between the EU and US organic labeling systems, with the EU growing their acreage planted in Organic and corresponding labeling programs, and the US importing the majority of their offerings on the shelf ...

今回は、中央自動車道　双葉SA下り「豚もつ煮定食」をご紹介！山梨県産の食材がたっぷり使用されている一品です！お味噌のきいたピリ辛のスープも相性抜群で心と体が温まります。

Steve, McNew and Kathy talk about the two bottles Lexington priest Father Schicko got signed by the Pope. TBD music is by Kevin MacLeod (incompetech.com). Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com Join the revolution by adding #ABVNetworkCrew to your profile on social media.

ROMA (ITALPRESS) - Stress e tensioni ti mettono alla prova? Una tisana alla passiflora e camomilla può aiutarti a rilassarti e favorire il benessere digestivo. Scopri come prepararla in pochi minuti e arricchirla con un tocco di miele per un effetto ancora più piacevole. Angelica Amodei ci guida nella nuova puntata di Sorsi di Benessere.sat/mrv

What would you think if you woke up one morning, and there was a water buffalo in your neighbor's suburban backyard?On this episode of "Fascinating with Sasha Tobago," we're chatting with Punita Patel, a chef, entrepreneur and mom of three who lives in a beachy suburb of Jacksonville, Florida. Discover how she ended up caring for water buffaloes in her backyard. And, how the not-so-simple act of following her heart — and her tastebuds — ended up revolutionizing her life in amazing and unexpected ways.Discuss This Episode 🦋Share your thoughts, questions, and stories related to this ...

Con Cúrcuma Radio alcanza esta semana la respetable cifra de 350 programas cuando, además, se aproxima a los siete años de andadura (concretamente el día 3 de marzo). La ilusión por parte del Equipo continúa intacta e igual que desde el primer momento la fuente de contenidos despliega tan ricos como interesantes contenidos gastronómicos. María Ritter, directora de la Guía Repsol. Abre el espacio con el avance de lo que va a acontecer el próximo 17 de marzo en el Teatro Guimerá de Santa Cruz de Tenerife: la Gala Repsol en la que se otorgarán los nuevos Soles de toda ...

Send us a textIn this enlightening episode, I share my surprising rediscovery of third wave water and its dramatic impact on coffee flavor. I discuss my initial skepticism about specialized water treatments for coffee brewing, having abandoned them years ago due to cost considerations. Through an impromptu experiment comparing regular filtered water to third wave water, I experienced a remarkable difference in taste - bringing more crispness, liveliness, and pleasant acidity to both medium and light roasts. Listeners will learn about the importance of water chemistry in coffee brewing and gain...

* Editorial * Abrio la emision «Cinegética SCI 2025» : Seguimos nuestra serie de programas dedicados a "Cinegética SCI 2025" "Juntos por la Conservación" hoy nos acompaña Rodrigo Moreno de Borbon, para seguir contando las sorpresas que nos esperan este año. * Continuamos con «Mini Tertulia » Apunto de terminar la temporada de caza, hacemos una valoración de esta, contamos con Rodrigo Moreno de Borbon y Jose María Losa Reverté. •Terminamos con «La Voz del Campo»: Protocolos de cara a la galería, siempre aplaudimos las acciones en beneficio de nuestros ganaderos, pero claro ...

In this episode, Suzie has a lovely chat with Karen Robinson, founder of the wonderful Three Robins brand. They discuss Karen’s journey from working in women’s rights to owning a company that has developed family-friendly, lactose-free products. We hear about the practical challenges of making oat milk in Scotland, the difficult act of balancing family and business, and the exciting development of networks across the UK that are working to offer healthier, more sustainable food choices for families.

Con Cúrcuma Radio alcanza esta semana la respetable cifra de 350 programas cuando, además, se aproxima a los siete años de andadura (concretamente el día 3 de marzo). La ilusión por parte del Equipo continúa intacta e igual que desde el primer momento la fuente de contenidos despliega tan ricos como interesantes contenidos gastronómicos. María Ritter, directora de la Guía Repsol. Abre el espacio con el avance de lo que va a acontecer el próximo 17 de marzo en el Teatro Guimerá de Santa Cruz de Tenerife: la Gala Repsol en la que se otorgarán los nuevos Soles de toda ...

🔶 Групповое сопровождение с нутрициологом в мини группе⤵️ https://myanutrition.ru/group 🔶Запись на первичную бесплатную консультацию⤵️ http://myanutrition.ru/kurs 🔶МОИ АВТОРСКИЕ СБОРНИКИ, которые помогут улучшить питание самостоятельно⤵️ http://myanutrition.tilda.ws/metodporcii 🔶Занятия в мини-группах по моему авторскому методу похудения, который ...