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We're Cookin' is a foodcast for home cooks, hosted by Just Simply... Cuisine in Washington, D.C. Hosts Chris Coppola Leibner and Brooke Rodgers will teach you how to cook seasonally and with real food, share stories from their JSC kitchens and gardens, introduce you to their favorite local and regional artisans, vendors, and experts of all things good food, and give you the best tips, tricks, time-savers, advice and recipes that we’ve picked up over the years!
Foodcaster everything buying, cooking and eating food.
The world of health and nutrition is ridiculous. Wild health claims about the latest "superfood." Crazy new products designed to push your buttons. Let's have some fun and explore this foolishness together.
The Bon Appétit Foodcast covers it all: the restaurant scene across the country, a peek inside the minds of the world’s best chefs, the cooking techniques you should be trying out at home, and a behind-the-scenes look at how our writers and editors do what they do. The podcast is our moment to relax and chat... and get really opinionated about mac & cheese. And chicken wings. And butter. Episodes air every Wednesday.
Food-For-All is the fun, quintessential food podcast featuring two guys who've been eating food all their lives, offering their opinions on said food. ** Upcoming episodes on the way!
WCBE Foodcast is your weekly guide to all things edible in Columbus. We cover new chefs and restaurants, tackle the best of various cuisines and styles in the city, and help our listeners discover what's new and exciting in a food scene that is making a name for itself in publications like the New York Times, Chicago Tribune, Saveur, and Bon Appetit.
Welcome to the Barry Lewis Podcast area! Catch up on the latest episodes of the Stonkin Foodcast with Barry and co-host Alec Plowman as they discuss fun food topics & news, the latest happenings behind the scenes and wandering off into random conversation. Expect mild banter and some audience participation, so get involved!
I help everyday people create healthy rhythms. I share faith filled insight, simple recipes & fitness tips. Join me and learn how to live simply & create beauty! I am passionate about health because I wasn't always healthy. In 2008 I was working in finance, 65lbs overweight and completing a Masters in Business Administration. To say I was stressed was an understatement. It took losing my health, my job and my relationship to wake me up. My weight was only a symptom of inner turmoil, and I am ...
Episode 11: Marrying the Seasons Spring is here, the gardens are budding, and our taste buds are fired up for Season 2 of We’re Cookin’! In this second season premiere, we’re serving a springtime medley of flavor and fun, featuring seasonal cooking tips from host Chris Coppola Leibner, owner of Washington DC’s beloved Just Simply… Cuisine cooking s…
show FOODCASTER Hosts Chef IMBLK and Sam Eats Plants ENTERTAINMENT NEWS IG: TheRealFoodCaster Producer: Michael Michael
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Food digestion, holiday cooking and quarantine trends
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show FOODCASTER Hosts Chef IMBLK and Sam Eats Plants ENTERTAINMENT NEWS IG: TheRealFoodCaster Producer: Michael Michael
show FOODCASTER Hosts Michael Michael and Sam Eats Plants ENTERTAINMENT NEWS IG: TheRealFoodCaster
show FOODCASTER Hosts Michael and Sam Eats Plants ENTERTAINMENT NEWS IG: TheRealFoodCaster
show FOODCASTER Hosts Michael and Sam Eats Plants ENTERTAINMENT NEWS IG: TheRealFoodCaster
Learn more about your ad choices. Visit podcastchoices.com/adchoicesBy Bon Appétit
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Episode 275: JJ Johnson, Louis Hunter, and the State of the States
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Today, we’re talking to two Black restaurant owners about their experience this past week as uprisings have erupted across the country in response to the killing of George Floyd and unchecked police brutality. Up first, Adam catches up with chef JJ Johnson of Fieldtrip, a fast-casual rice bowl shop in Harlem. After that, Priya Krishna calls Louis H…
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Episode 274: Not All Bread Is Yeasted Bread
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Everyone is into sourdough right now—or looking desperately for store-bought yeast. But today, Sarah Jampel and Jesse Sparks are talking about the wonderful world of bread beyond yeast and how to achieve that chewy, bready texture without coveted yeast. After that, Tyler Kord reads his essay about cooking meals for frontline workers at his now-clos…
Gabe T. and Carla are back, sharing with Adam all the things they’ve been cooking since they've been at home. Then, Adam calls up Christina Chaey for another round of Over/Under, where she decides whether things like, cleaning the house, board games, and homemade sourdough, are overrated, underrated, or, well, just rated. Learn more about your ad c…
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Episode 272: It's All In the Allium Family
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Spring is here, which means so are green garlic, leeks, onions, garlic, and ramps. Andy Baraghani talks us through several recipes he developed where alliums take center stage. Then, associate editor Hilary Cadigan calls up Deborah VanTrece, chef and owner of Twisted Soul in Atlanta. Hilary has been checking in with her regularly for our Restaurant…
Molly Baz and Adam Rapoport recently developed BA’s Best Chicken Parm, and here they go into detail about every decision that went into making their ultimate version. Then, GQ correspondent Brett Martin is on to talk about his Best New Restaurants list, which he finished reporting right as cities were locking down. Brett shares about his travels an…
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Episode 270: The Healthyish Guide to Being Alone
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This week, Healthyish is taking over the podcast with their Guide to Being Alone. First up, Healthyish editor Amanda Shapiro interviews associate editor Christina Chaey about the smart strategies she's developed in shopping and cooking for herself. After that, Amanda calls contributor Hawa Hassan, who has been quarantining alone while still serving…
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Roast Chicken Adventures | Ep7 | Stonkin' Foodcast
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In this episode, Barry and Alec talk everything roast chicken!Want to know your intrepid hosts' favourite ways to prepare poultry? You got it! Desperate to learn the secrets of succulent stock and how to make your roast go further when feeding your family? This is the episode for you...Want to get in touch? Drop Barry a message on twitter twitter.c…
Yep, it's true. The Rice Wizards™ are back! For their fifth rice-centric installment, Carla and Amiel focus on what to do with leftovers. After that, we talk to chef and activist Reem Assil of Reem’s in the Bay Area. While she’s currently using her restaurants as commissary kitchens to feed the most vulnerable in her community, she’s also thinking …
Since the social distancing and stay-at-home mandates began, our food editors have been creating, testing, and shooting recipes in their home kitchens instead of in the BA Test Kitchen. Adam checks in with Chris Morocco and Sohla El-Waylly to talk about what it's been like to source ingredients, trust your own taste tests, and...do your own dishes.…
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Episode 267: How Alison Roman Is Celebrating Passover This Year
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Whether you're eating with roommates, partners, or family in your home or planning a remote dinner where everyone dials in, Seder is still happening. And as always, Alison and Adam have some thoughts on the Seder menu. They weigh in on everything, from day-of matzo ball soup to matzo brei the next day. After that, we're airing a conversation record…
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Responding to Covid-19 | Ep6 | Stonkin' Foodcast
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Barry and Alec respond to the current Covid-19 situation and talk about how they're planning to approach the Foodcast in the coming weeks and months. Drop Barry a message on twitter twitter.com/MrBarryLewisOr e-mail stonkinfoodcast@gmail.comWant to support the show? Head to www.patreon.com/mrbarrylewisbarrylewis.netBuy Reeling From Feeling (the Sto…
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Episode 266: Tom Colicchio Takes Capitol Hill
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Like so many other business owners, chef Tom Colicchio had to lay off the vast majority of his employees in the wake of COVID-19. He immediately turned his attention to the government—he's no stranger to its complicated mechanics after years of advocacy work—and began working tirelessly to get the restaurant industry recognized in the $2 trillion s…
Barry and Alec (aka Dr. Cheeseboard) are back to discuss all things burgers!They’ve got thoughts on everything from making the perfect patty to the do’s-and-don’ts of burger fillings. Plus, they’ll be talking about some of their favourite burger eateries and debating whether or not a chicken burger counts as a burger at all…NOTE: This episode was r…
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BONUS Episode 265: Edward Lee On the Front Lines
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We're airing a special episode today as we're staying updated on the ever-evolving struggles of the restaurant industry during this time. We talk to Edward Lee, chef and owner of 610 Magnolia, Milkwood, and Whiskey Dry in Louisville, Kentucky, as well as Succotash in Washington. D.C. Through the Lee Initiative, Ed has been addressing some of the de…
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Episode 264: We're Cooking With More Acid
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This week, we're checking in with contributing writer Priya Krishna, who is working remotely from her parents' home in Dallas. She tells us what they've been cooking (lentils are on heavy rotation!). After that, we're airing a conversation we recorded back when we were in the studio. It's with Andy Baraghani, and he goes deep on the recipes he deve…
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Episode 263: The Great Pamela Adlon
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For us at BA, we're all working from home for the foreseeable future, due the current COVID-19 situation. So this week, Adam and Carla check in with each other remotely and chat about how they're stocking their kitchens and what they're cooking. (We'll be doing this with a different editor each week as the news evolves.) After that, Carla is in the…
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Episode 262: The Basically Guide to Better Baking
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Basically editor Sarah Jampel is in the studio talking about the ten-week baking challenge rolling out right now on eatbasically.com. We’re halfway through, and she shares how it’s going so far. After that, Carla Lalli Music and Sohla El-Waylly explain how stocking up on food and cooking in light of coronavirus. Learn more about your ad choices. Vi…
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Episode 261: For the Culture with Klancy Miller
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Editorial assistant Jesse Sparks sits down with writer and cookbook author Klancy Miller who just launched For the Culture, a biannual magazine by and celebrating Black women in food and wine. They chat about what inspired her to start this endeavor, the challenges of raising money (you can donate here!), and how she hopes to build a real community…
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Episode 260: Creamy Vegan Pasta...and Other Ways to Turn Beans Into Dinner
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Healthyish editor Amanda Shapiro chats with Basically editor Sarah Jampel about the latest recipe for her column, The Not Depressing Vegetarian. It's a creamy vegan pasta made with canned beans—and it's delicious. This got us thinking: How else does Sarah employ the weeknight, protein-packed, shelf-stable staple? After that, Alex Delany is on for a…
We've got five new weeknight recipes that are exactly what you want to be eating right now: hearty, delicious, and built in a big Dutch oven. Molly Baz and Chris Morocco talk us through their latest creations. After that, we're airing two of the essays that were read during our live show a few weeks ago. Up first is Soups, Ranked, by Alex Beggs and…
This week's episode is dedicated to our March cover story: Taco Nation, with recipes, essays, timelines, and more. Up first, contributor Rick Martinez breaks down his recipes in the magazine: duck carnitas tacos, pork volcánes al pastor, and a no-fail formula for amazing salsas. Then, associate editor Hilary Cadigan chats with Dr. Steven Alvarez, w…
Test kitchen manager Gaby Melian has developed not one but three (!) empanada recipes for BA, and today we're talking through them. After that, it's time for another installment of the Feedbag, where we respond to letters, comments, and DMs from readers. Last but certainly not least, Alex Beggs is back with Cook, Marry, Kill. Learn more about your …
Sunday is the Super Bowl! Which means: homemade queso. Assistant editor Sohla El Waylly talks us through her recipe. Then it's senior writer Alex Beggs with Cook, Marry, Kill. Get the recipe from this episode: Queso, Not From a Jar Learn more about your ad choices. Visit podcastchoices.com/adchoicesBy Bon Appétit
