Episodi
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In this edition, Jenn and Alicia discuss how finishing your dishes can help achieve balance, all kinds of leftover hacks, and a peek at our new mini-series.
Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.
Hosted by Jenn de la Vega and Alicia Book.
Knife logo by pixel artist Rachelle Viola
Links
Buy our knife sticker!Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
For further reading, check out,“What to do with Leftover Food” from Choose to Reuse, a program of Hennepin County, Minnesota.
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Buy our knife sticker!Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on InstagramFollow CulinaryWoTD on Twitter -
Episodi mancanti?
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Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Tell us what you learned from season 2 for our mailbag episodeBuy our knife sticker!Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on InstagramFollow CulinaryWoTD on Twitter -
In this edition, Jenn and Alicia discuss why you should rest meats, a way to optimize your oven, and the subjective nature of doneness.
Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.
Hosted by Jenn de la Vega and Alicia Book.
Knife logo by pixel artist Rachelle Viola
Links
Tell us what you learned from season 2 for our mailbag episodeBuy our knife sticker!Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
For further reading, check out Determining Doneness from Beef. It's What's For Dinner.
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Tell us what you learned from season 2 for our mailbag episodeBuy our knife sticker!Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on InstagramFollow CulinaryWoTD on Twitter -
A quick message from us at Culinary Word of the Day and what to expect from us in the coming months.
Tell us what you learned from season 2 for our mailbag episodeBuy our knife sticker!Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on InstagramFollow CulinaryWoTD on Twitter -
For further reading, check out “Go green and use residual heat when cooking” by Sylvia Tan for The Straits Times.
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Tell us what you learned from season 2 for our mailbag episodeBuy our knife sticker!Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on InstagramFollow CulinaryWoTD on Twitter -
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on InstagramFollow CulinaryWoTD on Twitter -
In this edition, Jenn and Alicia discuss why you shouldn't be afraid of braising, what foods you can shallow fry, and an important temperature range you should know.
Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.
Hosted by Jenn de la Vega and Alicia Book.
Knife logo by pixel artist Rachelle Viola
Links
The Elements of Wok Hei, and How to Capture Them at Home The Science Behind Why We Crave Loud and Crunchy FoodsSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
For further reading, check out the Nova Scotia Department of Agriculture Food Safety fact sheet.
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
For further reading, check out “THE CHEF: SAM HAYWARD; The Zen of Braising” in the New York Times by Nancy Harmon Jenkins.
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
In this edition, Jenn and Alicia discuss wok hei, what you need in the kitchen to broil, cooking mistakes, restaurant industry terms, and delicious fried items.
Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.
Hosted by Jenn de la Vega and Alicia Book.
Knife logo by pixel artist Rachelle Viola
Links
The Elements of Wok Hei, and How to Capture Them at Home The Science Behind Why We Crave Loud and Crunchy FoodsSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
For further reading, check out “A Cooking Salamander Broiler For Your Home Kitchen” on Kitchen Lifestyle.
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
In this edition, Jenn and Alicia discuss doughnuts, what you use to deglaze foods, and cooking for a date.
Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.
Hosted by Jenn de la Vega and Alicia Book.
Knife logo by pixel artist Rachelle Viola
Links
Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter -
For a bit of fun, check out These Stunning, Shining Cakes [That] Are Making the Internet Drool.
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
Suggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter - Mostra di più
