On this season finale of the episode, I will be talking about what it looks like to work one day in the restaurant I currently work in as well as one restaurant I did an internship within. Along the way I talk about some of the cook lingo and what it looks like to prep for 300 customers.
This week on the show I am doing the classic top 10 foods that you might find bizarre. From food that can get you kicked off an airplane because of its smell to reproductive organs, this list has a little bit of everything.
Sources for this week can be found here: https://bit.ly/448Tgph
This week on the podcast I will be talking about the history of meat farming within the US as well as some of the detriments that it can have on the world around us.
Sources for this episode can be found here: https://bit.ly/3VVt13o
This week on the podcast I will be doing a sort of restaurant review for three different places in the town that I live in as well as diving into some of the history of the food they specialize in.
Sources for this episode: https://bit.ly/3IWKKQe
This week on the podcast we are talking about grains. The little seeds that help us make bread may actually hold the power to world domination. And where there isn't wheat, other grains like rice or corn can take their place.
Sources for this episode can be found here: https://bit.ly/3wV0OQ5
This week on the podcast we will be talking about food seasonings, ranging from your everyday salt and pepper, to some of the less popular but still important pantry staples like cinnamon and paprika, to herbs like rosemary and basil.
Sources can be found here: https://bit.ly/3uZQEwE
On this week’s episode of the podcast, I break down just how influential the French have been when it comes to modern-day cooking. From celebrity chefs and their innovations to the worldwide ranking system that determines who is the best in the world, we owe a lot to the French
Sources for the episode can be found here: https://bit.ly/3US83SC
On this episode of The All About Food podcast, I talk on and on about various aspects of food science from why and how food browns to what makes yogurt tangy but also delicious.
Link to my sources for this episode
can be found here: bit.ly/49tQxZa
