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  • 00:55

    New Study Shows that "Gluten-Removed" Beer May be Unsafe for Celiacs

    in Food

    Beer has historically been made with grains (wheat, barley or rye) containing gluten proteins. In recent years, naturally gluten free beer brewed with alternative grains like sorghum, millet and rice has become available in the marketplace.
    There is another new category of beer called “gluten-removed;” these beers are made from barley in the traditional brewmaking style, and are not allowed to be labeled "gluten free" in the U.S., although local state laws may differ when the beers are not crossing state lines. Experts caution against celiacs and those with gluten sensitivity drinking these beers, since no scientifically validated testing yet exists which can adequately detect gluten in beverages like fermented beers.  
    A new research study conducted by the Gluten Intolerance Group (GIG) shows that beers labeled “gluten-removed” may indeed not be safe for those with celiac disease. A first of its kind pilot study titled, “The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer,” was published online by the Journal of AOAC International, and was conducted by GIG at the University of Chicago’s Celiac Research Center. 
    Two authors of the study, Cynthia Kupper, CEO of the Gluten Intolerance Group and a registered dietitian diagnosed with celiac disease, and Laura Allred, Ph.D. and GIG's Regulatory and Standards Manager, join Jules on the show to discuss the impetus for the study, how the study was conducted, study results and what this means for celiacs and others sensitive to gluten as they search for safe gluten free products.

  • 00:15

    LOCAL FOCUS with Marjolaine Forest

    in Food

    Tabitha Langel, co-owner of Tall Grass Prairie Bread Company, in conversation with Marjolaine Forest.
    When you think of culture, do you think of food?
    Tall Grass Prairie Bakery is creating a healthy culture by providing great food, a good living & paying their organic farmers fairly. You too, can restore your values in agri-culture by “going against the grain”, reclaim your right to healthy food and a healthier world.

  • 01:03

    Sauced Life with J. Paul Abrams

    in Food

    Sauced Life is a talk radio show where we talk to others about their business', how they got started and where they are today...Our mission is to help Entrepreneurs to grow their business by allowing them to share their stories with others who may have a dream of owning their own business and inspire them to bring that dream to life. Local small businesses are the backbone of America and we at Sauced Life want to keep that dream alive. We'll be talking to people who have taken a dream or hobby and made it into a business. From Kool-Aid Stands to Mass Retailers. I myself have a love for food, and since I own Nephews Sauce and Rub Company, we'll be talking to a lot of foodies. Entrepreneurs helping Entrepreneurs to enjoy the Sauced Life.... Join J. Paul as he travels the 50 states talking to people like you about their business...

  • 00:20

    Paul & Diana Peacock - Talk Chelsea Buns - Making & Eating!

    in Cooking

    Chelsea buns originated in the very upper class Bun Shop in the 18th century, frequented by the rich and royalty. They cost 2d each, about a fiver in relation to your earning power changing over the years. Ingredients 700 g strong plour 1 tsp salt 1 level tsp salt 1 X 7g sachet fast action yeast  50g butter 500 ml warm milk 1 medium egg For the filling 30g butter, very soft 80g soft brown sugar Plus whatever you want filling wise !!!! Grease a large baking sheet Sieve the flour and salt together in a mixing bowl and stir in the yeast. Melt the butter in the warm milk. Beat the egg. Make a well in the dry ingredients and pour in the milk and egg. Stir well and bring to a workable dough. Knead on a lightly floured or oiled work surface for 10 minutes. Put back in the bowl and cover. Allow to prove for 30-40 minutes. Roll the dough into a large rectangle about 38cm by 30cm. Spread the butter over the surface of the dough, I find this easiest to do with my fingers. Combine the sugar and fruit. Roll up the dough from the longest edge to make a sausage. Using sharp knife cut into 12 equal sized pieces and place on the baking sheet. Cover and leave to rise for 30-40 minutes. Heat the oven to 180C/ gas 4 350 F and bake for 20 - 25 mins  Cool for 15 mins before transferring to a rack. Mix together the two ingredients of your chosen glaze and brush the tops of the buns.

  • 00:33

    food for the Soul with chef Ramon Clayton Weldon thankgiving

    in Cooking

    Master chef Ramon Weldon, whose highly successful blog, http://weldonramon.blogspot.com, teaches people how to revamp their "ordinary menus" into "extraordinary food events". He gives you all the details from appetizers to entrees to desserts and divine drinks and gives you a powerful thought to carry you through the day with his "Food for the Soul" antidotes.
    Food for The Soul is design to help feed your mind, relationships and personal growth. Chef Ramon Weldon will give you great recipes and life living suggests, also help with personal growth that will help build a better relationship with you and others. Check out my website ramon.firstfitness.com
    To leave feedback or ask Questions please email me at weldonr112@gmail.com orrcw112@yahoo.com

  • 01:14

    Getting HOT In The Kitchen - National Frozen Food Day and General Discussion

    in Food

    Sunday, March 6th was "National Frozen Food Day". How many of us have had ( and actually enjoyed ) a frozen TV dinner at one point or another in our culinary adventures? C'mon, be honest now... what is your favorite frozen TV dinner? Ours is Hungry Man Fried Chicken... so there!

  • 00:05

    Lets see what happens

    in Vegetarian

    Lets see

  • 00:57

    Meet Laura Gall, Laura's Cookbook Collection

    in Cooking

    Hello,  Today is Sunday, March 19, 2017.  One quarter of the year is almost gone. You are listening to BlogTalkRadio.  I'm Laura Gall.  I have hosted podcasts on Blogtalkradio since March 2011.  This month marks the end of my 6th. year as a host and the beginning of my 7th. year.  In celebration, I will talk about something near and dear to me, my cookbook collection. I have so many wonderful cook books.  I enjoy cooking for my husband Donald.  Let's get started

  • 00:10

    Rice Business Report

    in Dining

    A comprehensive conversation with Houston's Black Orchid who will speak towards Saving Our Youth, Black Empowerment, Economic developement, Understanding Todays Youth and their obsession with " Instant Gratification" How to Educate Milinieals about media usuage.

  • 01:24

    Drama Free Radio - Episode 8

    in Wine

    Drama Free Radio - Episode 8

  • 00:02

    Welcome to the BBQRubs.com podcast. A place to buy over 350 Barbecue Rubs

    in Cooking

    Welcome to the BBQRubs.com podcast. A place to buy over 350 Barbecue Rubs
    Learn about the range of BBQ Rubs, seasonings & spices available to buy at BBQRubs.com
    From Malcolm Reed's Killer Hogs to Mike Trump's Oakridge BBQ Rubs get the secrets behind the seasonings and spices of great barbecue pitmasters and champions.
    Over 350 Competition Barbecue Dry Rubs for sale online. Biggest selection of the best BBQ Rubs, Seasoning and BBQ recipes online to buy at the Best prices. 

About Food

The food revolution has changed our view of what we eat, including how we source it. Being a foodie has now become a rite of passage, especially in urban centers. The biggest change? Choice. With so many options available, going vegetarian, vegan, kosher, Paleo and gluten-free no longer puts us at a disadvantage when shopping or dining out. This isn't your grandma's kitchen, unless you want it to be: Plan old-style meals to trendy organics, whether you're craving homemade mac and cheese, brisket or locally grown sustainable broccoli rabe. Throwing a dinner party? Let Food Network stars and celebrity chefs share what works. Trying to lose weight or need ways to get kids to eat their veggies? Tune in for recipe ideas or share your own! We also talk wine, from connoisseurs in search of the perfect varietal to food pairings to those wanting the best bang for their buck.

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