Showing results for "Digital Media" in Cooking

A rags-to-$9-billion-riches story. A crash course in Burger King history and fast food in America, The Burger King is McLamore's candid and conversational memoir. Written before his death in 1996, he talks of his life, the birth of the Whopper, and the rise of Burger King. McLamore's account of Burger King offers an instructive and inspiring tale to young entrepreneurs. Here's a story of entrepreneurship development from one of the top entrepreneurs of fast food chains.

Everyone loves a good bottle of EVOO. That's Extra Virgin Olive Oil, in case you didn't know. Olive Oil for Dummies is full of things you might not know about how to taste, buy, store, and use this incredible—and increasingly popular—oil.

Omega-3 fatty acids can limit the inflammation that is the underlying cause of many severe diseases of modern civilization, including diabetes and cardiovascular disease. The Omega-Factor presents information on the mechanisms whereby inflammation damages organs and the blood vessels serving them, as well as the hard science on the mechanisms by which the omega-3 fatty acids protect those tissues. It also features peer-reviewed evidence from clinical trials on these topics.

Bienvenidos a la cocina de Mario Bezares y sus amigos 👨‍🍳🍴🍳 Martes, 7 PM ¡Buen provecho! 👌

Le ricette di GialloZafferano, il food media brand n°1 in Italia. Ogni giorno ricette e contenuti, con il contributo dei migliori chef e talenti, per far cucinare tutti: studiamo, cuciniamo ed assaggiamo tutte le nostre ricette, finché non sono perfette e replicabili da chi ogni giorno cucina a casa propria.

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.

Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillion-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve.

A podcast about the intersection of fashion & wine from stylist Alexandra Wakim and wine pro Alli DelGrippo.

Enjoying the foods that bring us together and the stories they tell

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South.

In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete.

In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.

Foraging is not just a throwback to our hunter-gatherer past; it's a way to reconnect with the landscape. And Langdon Cook is not just your typical grocery cart-toting dad. For him, gourmet delicacies abound, free for the taking if we just open our eyes. As a result, he finds himself free-diving in icy Puget Sound in hopes of spearing a snaggletooth lingcod, armed with nothing more than a "Hawaiian sling." He bushwhacks through rugged mountain forests in search of edible mushrooms. He strings up a fly rod to chase after sea-run trout.

What is Freshly Baked? It’s a podcast with co-hosts and TMC Digital Media business partners Erik MacPherson and Chad Stamm, but it’s much more than that. Together with an incredible ensemble of guests, they explore the nuance of the B2B foodservice and cannabis industry, specifically topics related to digital marketing, sales, and leadership. Food and beverage? Sure. But be sure to tune in for insights on travel, sports, parenting, and, well, life. You can definitely look for some amazing guests. Freshly Baked is ambiguous for a reason, and you’re going to have to tune in to find out why...

Do you know what the first burger chain was? That Taco Bell was originally known as Bell Burger - and was founded in the same city as McDonald's? Have you heard of the 1980s burger wars? All About the Burger covers all of these topics and more! Discover the food history you've been missing in this entertaining audiobook.

Hosts Molly Mogren and Dusti Kugler want you to relax and have fun in the kitchen. Each episode will feature practical, hands on advice to help you feel like a more confident cook. Remember, you don’t have to know everything to be a great cook!Molly and Dusti met over 10 years ago working at Food Works, Inc., chef and TV personality Andrew Zimmern’s company. They constantly talked about food, cooking, and restaurants, as well as all the random stuff going down in our lives. Dusti is a former caterer and food stylist who’s currently running the show over at Food Works. Molly is a food and...

We cook for food, for family, and for friends. We cook to bring people together. And we here at Pardon My Fork are bringing the world of food and foodsport straight to you! Join us every week for a new episode where we talk to chefs, World Food Champions, Food Network stars, professionals and home cooks alike about what they do and the food they love. Conveniently packaged and always delicious, whet your palette and grab a heaping helping of Pardon My Fork!

Here at Boost, Booze, and BBQ, we celebrate the finest things in life. Fast Cars, Good Drinks, and Great BBQ! Coy and Andy have been in front of and behind the scenes of the automotive community for their entire lives, and their unique perspectives and unique guests make this one of the most entertaining auto shows around! Pull up a chair, grab a drink, and dive into 3BQ Nation!

Make healthier life choices to heal yourself and the environment through self-sufficiency. Holistic Homesteading by Roxanne Ahern provides the tools for living slowly, intentionally, and better through permaculture, edible gardening, and organic farming.