Résultats pour "You" dans Cuisine

Once I hand them off to you, these recipes are no longer mine. They’re yours, to do with as you please. And maybe, in the act of receiving, a little thread of connection will be woven between me and each of you. How can a recipe express the joy of sharing a meal in person? This is the feeling...

An intimate, “stunningly profound, and politically rousing” (Sophie Lewis, author of Enemy Feminisms) exploration of how and why we eat, and the relationship between food and empowerment, through the historic feasts and fasts of radicals and tyrants. Inspired by writer Amber Husain’s...

The world is changing, and with it the way we discover new lands and cultures. This is a show about people living their best lives while moving around different cities, exploring local culture and connecting with the reality of each place rather than consuming only what media feeds us on a daily basis. During our bilingual sessions we will be discussing with nomads and avid voyagers why people travel and how they choose their destinations, adventuring in their anecdotes, tips and traveling related emotions. We want to invite you to feel, to be intentional with your travels, to really embrace ...

Selling What You Make is a practical podcast for UK makers, growers, and food producers who want to turn their passion into a sustainable business, but feel stuck before they even start. Hosted by Andy, founder of Great British Farmers Market, each episode tackles the mental blocks, practical steps, and emotional validation needed to go from hesitation to your first sale. No hype. No overwhelm. Just honest, actionable guidance for building a business that aligns with your values. Together we can build something better.

Tanya Bush is adrift in the uncertainty of her early twenties—unemployed, uninspired, and stuck in a long-term relationship that's lost its spark. One day, just to do something, she decides to bake a cake. It's gooey in the center, woefully underbaked, an absolute disaster—but it also reminds her of the pleasures of baking: sugar crystals under her fingernails, flour in her hair, and the hard-earned satisfaction of following the steps of a recipe to the end.

Chef and food writer Ben Benton is on a mission. British food is usually seen as a dire affair - if people think of it at all, they picture fish and chips, tea and cakes, stiff sandwiches and limp vegetables. But the truth is that British food today is one of the world's most innovative and...

Delivery is expensive. Eating a spoonful of peanut butter is depressing. You can’t imagine having the energy to chop an onion. But somehow, you gotta eat. How does anyone feed themselves under these conditions? Enter You Gotta Eat, a friendly, accessible resource for getting something on your plate when you have too much on your plate. Part cookbook, part pep talk, and part action plan, You Gotta Eat offers tips and tactics—plus ten “do exactly this” recipes—for making effortless food that’s nourishing, tasty, and even a little fun.

Canada’s travel trade doesn’t need more spin — it needs real talk. On You Came to the Right Place, TravelPulse Canada's Natasha Lair and Jen Mallia unpack the news, trends, and tensions shaping the industry, with candid conversations and a distinctly Canadian point of view. Between them, Natasha Lair and Jen Mallia bring more than four decades of media and travel editorial experience to the mic. Ontario-based Natasha, Managing Editor of TravelPulse Canada, is warm, funny and deeply curious - known for finding the human angle and cutting through industry spin with factual, unbiased ...

This brief guide is an introduction to the world of 3D printing aimed at small- to medium-sized businesses looking to incorporate the technology into their product offerings or entrepreneurs who want to start a focused 3D food printing business. This guide will help you decide if 3D food printing is a worthy inclusion to be incorporated into your business and whether it will add value to your final product offering or as an aid in the manufacturing of your final product. We will also look at the future of 3D printing food and where the market may move based on current social forces.

In 2003, Kathleen Flinn, a 36-year-old American living and working in London, returned from vacation to find that her corporate job had been eliminated. Ignoring her mother's advice that she get another job immediately or "never get hired anywhere ever again", Flinn instead cleared out her savings and moved to Paris to pursue a dream: a diploma from the famed Le Cordon Bleu cooking school.

Welcome to Snacks What You Get! A snacks and food based podcasted hosted by a mother and her son. We talk about things we have eaten that week and do a live tasting session for our main segment. At the end there is also a snacks/food based fact or interesting thing we then discuss.

There's so much confusion about what to eat. Are you jumping from diet to diet and nothing seems to work? Are you sick of seeing contradictory health advice from experts? Just like the tobacco industry lied to us about the dangers of cigarettes, the same untruths, cover-ups, and deceptive practices are occurring in the food industry. Vani Hari, a.k.a. The Food Babe, blows the lid off the lies we've been fed about the food we eat - lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on.

People are drinking more than ever. Dr Scheller demonstrates that alcohol intake affects many health problems from fatigue to hormonal imbalances and weight gain, but your health can also contribute to cravings. Based on cutting-edge new science combined with her own personal experience, Dr Scheller will teach you how to use foods, meal timing and supplementation to manage your cravings and reduce your alcohol intake.

The UK’s most influential food and drink journalist shoots a few sacred cows of food culture. The doctrine of local food is dead. Farmers’ markets are merely a lifestyle choice for the affluent middle classes. And ‘organic’ has become little more than a marketing label that is way past...

"You're Not Special" is the hilarious, no-holds-barred podcast that serves up the juiciest stories from both sides of the kitchen door. Join Erin Loman Jeck, the high-flying CEO with a secret addiction to waiting tables, and the enigmatic Doctor Sizzle, a culinary genius by day and concert-going by night, as they dish out the drama that's made to order in the restaurant world. In each episode, we'll dive into the chaotic, dysfunctional family vibe of restaurant life, featuring outrageous customer requests, kitchen disasters turned triumphs, and staff interactions spicier than the daily special...

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?

Join Kamal Grant, creator of Magic Middles and owner of Sublime Doughnuts as he chats with inventors and creators to learn how to get Magic Middles on shelves across the world!

A podcast dedicated to making wine drinking more approachable and inclusive. Join us as we decode the language and unlock the customs of wine drinking.

你好！Whether you're saying 'nihao' for the first time or debating China's tech trends in Mandarin – welcome to Chinese Around You, where language meets living culture! As a TESOL educator with 10,000+ teaching hours, I’ve seen learners struggle with two things: 1️⃣ Finding materials that grow with their level (from HSK1 beginners to HSK6+ advanced learners) 2️⃣ Understanding the ‘why’ behind Chinese habits– not just the language, but the culture that shapes it That’s why every episode gives you: ✅ Multi-level nuggets: HSK words explained through real-life ...

A light hearted, whimsical review of a biscuit or cake, co-hosted by the inimitable Mr Allen and the inevitable Mr Petherick.