Podcast
Culinary Word of the Day
Hosted by Jenn de la Vega · EN
Culinary Word of the Day is hosted by chef and author Jenn de la Vega. Subscribe to short, educational weekly dispatches to expand your vocabulary of the comestible across agriculture, technology, cooking techniques, food trends, and international cuisine.
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.
10episodes
Episodes
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008 Esculenté: Finish and Leftovers
Mar 8, 202301:05:58Tap to summarizeIn 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 ViolaLinksBuy 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
Transcribe →033 Leftovers
Mar 1, 202300:05:43Tap to summarizeFor 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 BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksBuy 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
Transcribe →032 Finish
Feb 22, 202300:03:08Tap to summarizeHosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksTell 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
Transcribe →007 Esculenté: Resting, Residual Heat, and Doneness
Feb 15, 202300:49:45Tap to summarizeIn 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 ViolaLinksTell 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
Transcribe →031 Doneness
Feb 8, 202300:03:48Tap to summarizeFor further reading, check out Determining Doneness from Beef. It's What's For Dinner.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksTell 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
Transcribe →A Message From Us
Feb 3, 202300:01:33Tap to summarizeA 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
Transcribe →030 Residual Heat
Feb 1, 202300:03:42Tap to summarizeFor 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 BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksTell 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
Transcribe →029 Resting
Jan 25, 202300:04:05Tap to summarizeHosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on InstagramFollow CulinaryWoTD on Twitter
Transcribe →006 Esculenté: Braising, Shallow Frying, and The Danger Zone
Jan 18, 202300:54:50Tap to summarizeIn 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 ViolaLinksThe 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
Transcribe →028 Danger Zone
Jan 11, 202300:04:25Tap to summarizeFor further reading, check out the Nova Scotia Department of Agriculture Food Safety fact sheet.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter
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