Cuisson solaire : le nouveau mode de cui...

Dans ce cinquième et dernier épisode hors-série Clap! consacré à James Bond, Laurie Cholewa se penche sur l’avenir de la licence : maintenant que Daniel Craig quitte définitivement le rôle de 007, que vont décider les producteurs ?  

Dans ce quatrième épisode hors-série Clap! consacré à James Bond, Laurie Cholewa se penche sur la place des femmes dans la saga ; avec Daniel Craig, les James Bond Girls mènent enfin la danse !  

Dans ce troisième épisode hors-série Clap! consacré à James Bond, Laurie Cholewa explique comment, en choisissant Daniel Craig, les producteurs de James Bond ont voulu donner au personnage un passé, une famille… mais aussi un côté plus torturé et plus faillible. 

Why aren't restaurants part of the climate solution? This question inspired chef Anthony Myint to go from opening buzzy pop-ups to pushing for a shift to regenerative farming practices in the food system. He explains how it didn't go the way he expected at first — and how restaur ... Show More

Our volatile climate will impact the way we cook and the way we eat. And so, farming needs to adapt, eating needs to adapt, and how we cook, will also need to adapt.   In this episode of the Science Behind Your Salad, Jane Craigie explores the world of carbon farming: how can we ... Show More

Amber’s here to talk all things cooking, eating, and enjoying food!! Learn how to get inspired in the kitchen & turn cooking into your self care :) Watch the video version on YouTube: https://www.youtube.com/@beautifultwinsisterspod Follow us on IG: https://www.instagram.com/beau ... Show More

Marina and Mapp App explore how the National Grid is being transformed by AI, with smart systems that balance electricity demand in real time. They also showcase a grill that cooks dinner using algorithms instead of aprons.Join Fun Kids Podcasts+: https://funkidslive.com/plusSee ... Show More

Chef Leslie Durso advocates for nutrient-dense, plant-based diets, debunk myths, and emphasize experimenting with cooking methods. This episode focuses on gut health, the importance of quality ingredients in salads, and balanced nutrition. Mindy and Leslie share simple, plant-bas ... Show More

We're off to North Otago For some hearty fare as the weather cools. Author and cook Philippa Cameron lives on Otematata Station, a sheep and beef farm, with her husband and two young children. She is the station cook and has an Instagram page @whats_for_smoko. It includes musings ... Show More

Georgia Freedman, author of “Cooking South of The Clouds,” travels China’s “Wild West” in search of new foods. Plus, Kim Severson of The New York Times explores the supermarket of the future; we make Australian pulled pork; and Dan Pashman discusses the pros and cons of “shower b ... Show More

Today on the show I'm joined by Matthew Kenney, one of the world’s first leading chefs at the forefront of plant-based cuisine! We're talking all things cooking with PLANTS! Matthew is an author of 12 cookbooks and a best-selling memoir, a culinary educator and the CEO ... Show More

In this episode Kim Anastasiou, a Research Fellow at the Stretton Health Equity Institute of the University of Adelaide, unpacks the impact that ultra processed foods are having not just on our health but also our environment and what this means for the work we do and the world w ... Show More

The Good Farm – a raw milk producer and market garden in the Bay of Plenty – is a real family affair. Former chef Loren Gibbs tells us about trading in the heat of the kitchen for digging in the dirt and dawn milking.