019 Stir Fry

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 word
• Support 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 word
• Support the show on Patreon!
• Captioned video versions on Youtube 
• Share this show with your friends 
• Follow CulinaryWoTD on Instagram
• 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

• Tell us what you learned from season 2 for our mailbag episode
• Buy our knife sticker!
• Suggest a word
• Support the show on Patreon!
• Captioned video versions on Youtube 
• Share this show with your friends 
• Follow CulinaryWoTD on Instagram
• Follow 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 episode
• Buy our knife sticker!
• Suggest a word
• Support 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 episode
• Buy our knife sticker!
• Suggest a word
• Support the show on Patreon!
• Captioned video versions on Youtube 
• Share this show with your friends 
• Follow CulinaryWoTD on Instagram
• Follow 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 episode
• Buy our knife sticker!
• Suggest a word
• Support the show on Patreon!
• Captioned video versions on Youtube 
• Share this show with your friends 
• Follow CulinaryWoTD on Instagram
• Follow 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 episode
• Buy our knife sticker!
• Suggest a word
• Support the show on Patreon!
• Captioned video versions on Youtube 
• Share this show with your friends 
• Follow CulinaryWoTD on Instagram
• 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 word
• Support the show on Patreon!
• Captioned video versions on Youtube 
• Share this show with your friends 
• Follow CulinaryWoTD on Instagram
• Follow 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 Foods
• Suggest a word
• Support 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 word
• Support the show on Patreon!
• Captioned video versions on Youtube 
• Share this show with your friends 
• Follow CulinaryWoTD on Twitter