This week, AJ is joined again by Taste Kent Magazine editor, Clare Pope and together they explore the fascinating world of snacking dough! Cookie dough is an un-cooked blend of cookie ingredients, however our experts this week have taken this dough to a whole new level! In the hot seats this week we have Kathryn Bricken from Doughlicious and Erin Moroney from Nibble Simply. AJ gets every excited, as usual, about tasting all the different flavours, while Clare wants to know about the functional benefits.
THE WORLD’S BEST FOOD PRODUCT (OFFICIAL)
THE INSIDE STORY OF THE WORLD CHEESE AWARDS
THE GREAT TASTE AWARDS AND FOOD INNOVATION
TRY JANUARY WITH CHRISTABEL CAIRNS
VERMUT OR VERMOUTH? THAT IS THE QUESTION
COWES, NEEDLES, MERMAIDS AND VODKA
BLOODY MARY AND COCKTAILS IN A CAN
HOW TO SHEAR A SHEEP
FROZEN PEAS FOR THOSE TWISTED ANKLE DAYS
UMAMI - ONE OF THE FIVE BASIC TASTES
RENÉE ELLIOTT OF PLANET ORGANIC TALKS WELLBEING
THE FOODTALK SHOW GOES ALL FRUITY
TEQUILA - WORTH A SHOT?
A MILLENNIA OLD TECHNIQUE RE-IMAGINED
FOR OLD TIMES’ SAKE
TIMO BOULDT OF GOUSTO DELIVERS
WHAT’S BEST - RADIO, TIKTOK OR POSTER ADVERTISING?
SHOULD YOU USE DONALD TRUMP AS YOUR BRAND AMBASSADOR?
HOW TO FUEL YOUR GYM SESSION
MEATY BEEFY BRITISH SNACKS
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