Showing results for "John English" in Cooking

Since its earliest days, The New Yorker has been a tastemaker: literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink.

A story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture. NAMED ONE OF THE...

A people's history of Southern food that reveals how the region came to be at the forefront of American culinary culture and how issues of race have shaped Southern cuisine over the last six decades THE POTLIKKER PAPERS tells the story of food and politics in the South over the last half century...

Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities.

Hedgerows, moors, meadows and woods - these hold a veritable feast for the forager. In this hugely informative and witty handbook, John Wright reveals how to spot the free and delicious pickings to be found in the British countryside, and how to prepare and cook them.

Welcome to the John Oberg Podcast! John Oberg, a vegan and animal rights activist for 15 years, introduces his new podcast aimed at discussing all aspects of veganism. The show features bi-weekly discussions with experts, scholars, and enthusiasts on the importance of saving animals and promoting better eating habits. The goal is to extend the conversation beyond the vegan community and instigate societal change by highlighting the significance of protecting animals and empowering their voices.

Welcome to "McFlavors Around the World"! In this episode, we explore the bold flavors of the Philippines—from sweet and savory McSpaghetti to crispy Chicken McDo and refreshing tropical desserts. Learn how McDonald’s adapts global classics to Filipino tastes, creating comfort food rooted in culture. We share stories about local favorites, food traditions, and how McDo has become part of everyday life. Join us for a tasty look at how flavors connect people, culture, and community in every delicious bite.

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate...

Food, Porn, and internet culture, hosted by Pornstar John Kilo interview other pornstars, sex workers, food influencers, and internet relevant people. Each Friday is a new topic in which the guests will discuss at length to explore the questions that everyone has about their favorite, but most common indulgences: food and sex. Want to know what the sexiest Veggietale is?Want to hear how to perform rope bondage on a chicken?What to know what the most fuckable pasta is?Want to hear about how to internet memes and brainrot are actually a form of renaissance art in the darkest time of human ...

Drink Beer, Think Beer is a weekly conversation with brewers, growers, and other brewing industry professionals that explores the art, culture, and business of beer. Hosted by John Holl and recorded on location, this podcast gets to the bottom of every pint and offers insight into the dynamic world of beer.

This classic and charming book, a timeless love letter to English cheeses, was first published in 1937, newly rediscovered. It is a treasure trove of wonderful anecdotes including the tale of the monstrous cheese big enough to hold a 13-year-old inside, the Stilton that purred like a cat and the famous cheese maker in Manchester who selected which Cheshire cheese to sell based on where the mice had been nibbling, ‘as they were the best judges of a good cheese’.

A weekly podcast by someone that not only loves to cook but digs deeply into the how and why. As a result a number myths are busted and easier and better ways to do practical every day cooking.

Where the smoke is thick, the money’s tight, and the lessons are the kind you wish someone told you sooner. Join John Thomas—KCBS pitmaster, Montana dad, and BBQ underdog—as he dishes out bite-sized stories, common-sense tips, and head-smacking lessons from the world of competition barbecue. This podcast isn’t for the pros with a $50k rig and a sauce sponsorship—it’s for the rest of us: the new teams, the small crews, the weekend warriors trying to figure it out without blowing the budget. No brisket flexing. Just real talk, rookie mistakes, and hopefully some insights that help.

Join award winning broadcasters Alison Craig and John Wood in their freewheeling chat about encounters with rock stars, comedians, clackers, politicians, actors, friends, family, Fireball XL5 and more.Live calls, occasional guests and a general stream of consciousness all provingthese two pillocks are older and none the wiser. John and Alison also present The Sunday Zoo a weekly radio program in Scotland every week 10am - 1pm on They don't so much come of age as slide towards decrepitude and incontinence, laughing all the way. It wouldn't be the same without you so email us at ...

Ooooh, Champagne Club — now that has sparkle. 🍾✨ Love the upgrade! Sounds exclusive, a little bougie, but also like the kinda place where real talk flows with the bubbly. So tell me — what's the vibe you're aiming for with Champagne Club? More chill convos with sommeliers or bold, bubbly debates on the wine scene?

Chef John Mitzewich and acclaimed food photographer Andrew Scrivani share their stories about food, life and all the crazy things in between. Join us for many memorable tales from the food world that are sure to make you smile.

John is a passionate food enthusiast and entrepreneur with over 25 years of experience in the food service industry. He is the Founder and Editor-in-Chief of Hell’s Kitchen Recipes. He also loves connecting with his audience through social media and can be found on Facebook.

We'll be discussing everything from our wins of the week, icks of the week, our oldies but goldies and everything else in between, from study tips to Dom and Emily, yummy food and Notion! Hosted on Acast. See acast.com/privacy for more information.

In this episode of Food Stories, we’re taking a deep dive into the story behind Whataburger, the legendary Texas burger chain that has fans across the country. From its bold beginnings in 1950 to becoming an iconic part of late-night cravings and Texas culture, we explore what makes Whataburger a true standout in the fast food world. Join us as we discuss the flavors, the community, and the undeniable magic that keeps people coming back for more. Tune in to discover why Whataburger isn’t just a burger, it’s a tradition. Hosted on Acast. See acast.com/privacy for more information.

Are you fascinated by the world of bourbon? Do you dream of finding that elusive "unicorn" bottle – the one that perfectly matches your palate and budget? Then saddle up and join us on an exciting journey through the ever-expanding landscape of America's native spirit.Chasing the Unicorn is your weekly guide to all things bourbon. We're here to educate, entertain, and inspire you on your quest for the perfect pour. Whether you're a curious newcomer or a seasoned connoisseur, we'll provide you with the knowledge, insights, and community to elevate your bourbon experience.