Showing results for "The Food Lab" in Cooking

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have...

I’m a flavour expert and food scientist with 10+ years’ experience helping food & drink brands create products that taste as good as they promise. In this podcast, I share how to Create clean-label, planted-based and allergen-free launch-ready products, Choose the right flavour direction, and Fix underperforming products. No jargon, no off-the-shelf solutions, just food science, flavour strategy, and expert insight to make flavour your competitive advantage.

A better food system starts with one thing: vision. Food Lab Talk gives global food system changemakers a platform to articulate their vision for the future of food. The series features interviews with inspiring individuals who are working on the frontlines of many of our most pressing food issues: reducing food loss and waste, enhancing food system transparency, facilitating shifts toward more balanced plant-forward diets, enabling informed individual choices for sustainable lifestyles, and accelerating the transition to a circular food economy. Join Google’s Michiel Bakker to meet the ...

Join us for monthly chats with food system innovators from around the world as we explore insights, facts and learn about how they got started on their incredible journies. Hosted by Richard James MacCowan and Yuning Chen of Biomimicry Innovation Lab

Cheers to That! A podcast that deep dives into cocktails with fun, puns, and more. Whether you’re here for the history, the how-tos, or just a good laugh over a shaken (not stirred) drink, you’ve come to the right place. From classic cocktails like the Manhattan to modern twists on the Espresso Martini, we’ve got all the recipes, tips, and unexpected tales to elevate your home bartending game. Pour yourself a glass, sit back, and join us for a sip of knowledge and a shot of fun!

Welcome to The Whiskey Lab, a channel where the rich world of whiskey meets the dynamic landscape of startup culture. Our journey is one of discovery, passion, and entrepreneurial spirit, and we're here to share it all with you. At the heart of our channel is 'Whiskey Wednesdays', a regular series where we dive into the fascinating nuances of whiskey - from its intricate making process to the business strategies behind it. The Whiskey Lab is not just about whiskey. It's a platform where we explore the thrills and challenges of startup life, personal growth stories, and pathway to the industry.

茨城県日立市を拠点に、アボカドのジュース＆スイーツを提供しながら、「アボカド起点のアップサイクル」に取り組んでいる 「AMAZING JUICE」の店主が、アボカドの魅力やアボカドを通じたサスティナブルな暮らしにつながるヒントをお届けします。 毎週木曜日　6:00AM更新 ご意見・ご感想・ご要望・コラボのご依頼などはこちらから ☞https://forms.gle/jWzHxbJ4WVmhnwC7A AMAZING JUICE　HP　 ☞https://www.amazing-juice.com/ Instagram　　　　 ☞https://www.instagram.com/...

Happy Hour Lab is where information is exchanged, cocktails are made, and jokes are constant. Join two best friends as we share stories and learn new things about cocktails, life, and the world around us! Every episode we'll be making and trying a different cocktail while learning about its backstory and history.

In Protocol Deep Dive we strip away the hype and marketing to reveal the true science behind today's most talked-about health protocols. Each episode takes you on a methodical journey through a specific health practice, examining not just what works, but why, how, and—most importantly—for whom.What makes this series unique:Evidence-first approach: Every protocol is evaluated through peer-reviewed research and clinical outcomesReal-world application: Practical insights on implementation, common pitfalls, and optimizationExpert perspective: Leading researchers and practitioners share their ...

食品ロス削減アプリ 「レット」は、食品の規格外品、見切り品、賞味期限の近い商品など「訳あり品」を購入できる食品ロス削減アプリです。 2023年1月現在ユーザー数は500万人、ショップ数は12,000ショップを突破しております。 レットに商品を提供いただいている全国の事業者の方にご商売の内容やレット活用方法などを聞いていきます。

The Cookie Lab is a podcast for everyone who loves cookies! The hosts, Chris & Jill, are cookie enthusiasts who want to share their love of cookies with the world.

Welcome to The Brü Lab where Brülosophy's Cade Jobe takes you into the lab with brewing scientists to discuss research they've completed on our favorite beverage!

Digital Gastronomy Talks, nace con la vocación de difundir contenidos relacionados con nuevos desarrollos tecnológicos orientados al sector HORECA. Desde LABe Digital Gastronomy Lab, identificamos constantemente soluciones tecnológicas que emergen y se adaptan en respuesta a los problemas inmediatos que pueden tener gestores y operarios en el sector. Sin embargo, pueden haber muchas opciones y poco tiempo para poder analizar sus funcionalidades y potenciales ventajas con calma. Digital Gastronomy Talks, es un espacio para dar visibilidad a los proveedores de nuevas soluciones tecnológicas ...

発酵デザイナー・小倉ヒラクが、Backpackers' Japanの石崎嵩人とお送りするPodcast。発酵をテーマに、食はもちろん、カルチャーや人類学、サイエンスまであれこれ突っ込んで語りまくる、発酵ビギナーから上級者まで楽しい発酵ラジオ。毎週水・日曜日更新。 ▼お便りはこちら▼ https://forms.gle/4EWfhenBzSHrsZM9A ▼発酵デパートメント▼ https://hakko-department.com/

A People's History of Food and Drink explores culture and community through a culinary lens, while wearing a pair of beer goggles. Season one, 5X10 In The Den, looks back at five decades of Harvard Square history as experienced by the people and patrons of the legendary Grendel's Den restaurant. Join our host, and history nerd, Daniel Berger-Jones as he celebrates Grendel's 50th anniversary with cocktail tutorials, cooking lessons and conversations with local legends, sharing stories that can only be heard in The Den.