Titoli in Cucina

Food is never just food.Behind every product lie decisions, supply chains, market dynamics, and stories that rarely make it onto the shelf.In this podcast, Natasha Linhart, CEO of Atlante, an Italian food & beverage company, starts from real ingredients to open up broader conversations about how food moves, evolves, and changes.Episode after episode, a product becomes a starting point to go beyond the label: origins, distribution, perception, value.A perspective from inside the industry, with an eye open to the world.CREDITS "Atlante Talks - Stories behind the shelf" is a podcast by Atlante, ...

Casual conversations about diners, road trips, local businesses, creator life , and whatever happens to be on my mind that day. I hope you’ll enjoy, join, and stay awhile!

Candid Conversations with Culinary Innovators Tune in for restaurateur, chef and celebrity interviews, insightful discussions, and the latest trends in food and dining with your hosts Jay Bandy and Amanda Leesburg

Mairead Robinson talks to the professionals in all corners of the Irish food and wine trade

Between The Pours is New Zealand's rosé podcast, long-form conversations with the winemakers, viticulturists, and passionate people behind the country's finest drops. Hosted by Kim Schofield of Dancing Water in Waipara, North Canterbury, each episode goes beyond the tasting notes and into the real stories: the harvests that went wrong, the risks that paid off, and the moments that made someone choose a life in wine. New episodes every month. Subscribe and join us between the pours.

When a beloved food business closes, who really knows the “why?” And who benefits from that “why” never being answered? Joan Kanner is a food business entrepreneur turned audio storyteller.Her upcoming podcast, Permanently Closed, shrinks the gap between why customers think their favorite food business closed and why it actually did.Along the way, we’ll hear from customers, place makers, restaurant columnists, funders and yes, the owners themselves.

Les Petites histoires de Michelle racontent mon exploration de la cuisine japonaise que je considère comme l’art ultime de bien manger. À travers des récits de voyage et d’expériences, l’étude de principes de base et de recettes, des entretiens, … je m’adresse aux amoureux du Japon, aux gourmets et aux esthètes, aux cuisiniers conscient des enjeux qui se jouent dans nos assiettes. Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

Food is the only thing that brings people together better than music.So, what have we been listening to, and what would we eat with that?

Rượu Vang Cao Minh là thương hiệu chuyên nhập khẩu và phân phối rượu vang chính hãng tại Việt Nam, mang đến đa dạng dòng vang đến từ nhiều quốc gia nổi tiếng trên thế giới. Với định hướng đề cao chất lượng, nguồn gốc rõ ràng và trải nghiệm thưởng thức, Cao Minh hướng tới trở thành địa chỉ uy tín cho khách hàng yêu vang và nhu cầu quà tặng cao cấp. Website: https://ruouvangcaominh.vn/

Embark on a culinary journey that brings together the most delicious flavors from world cuisines! Explore a diverse array of dishes, each offering a unique taste of different cultures. Join us as we traverse continents through the universal language of food, discovering the stories and traditions behind every bite. Our recipes are authentic and can be easily made at home. Bon appétit!

Stories, Characters & Life Around Lake Gogebic

Applebee's Menu Deep Dive breaks down Applebee's menu item by item — burgers, riblets, wings, and more. We cover nutrition facts, allergens, honest taste reviews, and real value comparisons, plus ongoing deals like Happy Hour and the 2-for-$25 menu. Casual, no-fluff conversations to help you order smarter on your next visit. For full nutrition tables, allergen charts, and constantly updated deals, visit our companion site AppleMenuHub: https://applemenuhub.com. New episodes drop as menu items and promos change — subscribe to stay in the loop before your next Applebee's run!

Food writer Megha McSwain goes beyond Houston’s headlines and hot lists to meet the chefs, owners, and neighborhood kitchens shaping the city’s food culture. Made in House: Houston explores the stories, sacrifice, and pride behind every plate.

GastroCuriosos... Investigando los secretos que la historia dejó en el plato

What a chef knows that no book teaches: how a service is organized, the moves that save time, and the mistakes everyone keeps making. Short episodes from the pass, for cooks, career changers and anyone who wants to run a home kitchen like a professional one. By Organizen.

Ce qu'un chef sait et qui ne s'apprend pas dans un livre : l'organisation d'un service, les gestes qui font gagner du temps, et les erreurs que tout le monde répète. Par Organizen.

What up, my Gourmet Jabronis! I’m your host, Kae Lani Palmisano, and Welcome to Everyone’s Critic in Philadelphia, the game show/talk show where the city’s most opinionated foodies square off to see who knows our restaurant scene best. Here’s how the game works. We have two Philly tastemakers. They compete in three rounds of trivia and debates, and the person to rack up the most points — which I dish out randomly throughout the game — wins bragging rights and the coveted title of Toughest Critic! Do you have the chops to be on the show? Apply to be a contestant by emailing me at ...

Dean und Ida teilen ihre Liebe für Banales, Virales und schwer Verdauliches. Und widmen sich dazwischen den ganz kleinen Fragen des Lebens.

Explore the Community Goods menu in Los Angeles, including coffee, matcha, breakfast favorites, sandwiches, pastries, and other popular menu options. This podcast shares useful information about different dishes and drinks, helping listeners discover what to expect before visiting. Whether you're planning a cafe visit or simply curious about the menu, tune in for simple and practical food information.

Le podcast qui parle vegetal comme on parle de marge : en chiffres. Chaque mois, Samuel Barbot -- ancien chef, fondateur de CineFood -- decortique un levier concret pour rendre la cuisine vegetale rentable en restauration. Pas d'ideologie, pas de militantisme : du cout matiere, des donnees de marche, des methodes applicables des le prochain service. Un episode = une methode, tiree de la collection de guides CineFood. Pour les restaurateurs, chefs et hoteliers qui veulent un vegetal qui fait gagner de l'argent.