Culinary Word of the Day

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 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

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 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

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

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 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

For 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

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 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

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 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 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

For 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

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

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 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

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 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

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

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

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 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

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 ViolaLinksSuggest 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 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

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

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 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

In this edition, Jenn and Alicia discuss what chefs used before food thermometers, the wonders of boiling, and how stir frying relates to previous episodes. 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 ViolaLinksSuggest 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 “Meet the Woman Who Brought Potstickers & Stir-Fry to America” by Lindsay Patton-Carson on ChowHound.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

For further reading, dive into Encyclopaedia Britannica's entry for “Boiling.”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

For further reading, check out “Different Types of Kitchen Thermometers and Their Uses” by Danilo Alfaro on The Kitchn.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

In this edition, Jenn and Alicia discuss naming this podcast as well as the words pinch, Maillard Reaction, and sauté. 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 ViolaLinksVibrant India by Chitra Agrawal (affiliate link)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 season 1, what exactly it is they do, and what's in store for season 2.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 ViolaLinksSuggest 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 is sauteeing?” by Danilo Alfaro of The Spruce Eats.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

For further reading, check out The Maillard Reaction Turns 100 by Sarah Everts for Chemical and Engineering News.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

For further reading, check out “What's the Difference Between a Pinch, a Dash and a Shake?” by Kate Ellsworth from Taste of Home.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De Pew Knife logo by pixel artist Rachelle Viola LinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Culinary Word of the Day is back with season 2.  Season 2 is a collection of 20 words in the order that you would experience them in the cooking process. On Wednesday, August 31st, 2022; enjoy the first 3 episodes: pinch, Maillard reaction, and saute. The following week, listen to Esculentè: a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary word podcasts, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions, diving deep into the words and humanity behind them.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

For further reading, visit Scientific American to read: “How Good a Diet Is Intermittent Fasting?” by Claudia Wallis https://www.scientificamerican.com/article/how-good-a-diet-is-intermittent-fasting/Support the show: http://patreon.com/randwichesCaptioned video versions on Youtube: https://www.youtube.com/watch?v=wtf_CkWMfU4&list=PLZaMH2MA9o3-2DbCwfHDrSlQJifnsup6-Videos edited by Chris De Pew https://twitter.com/storm_blooperKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewformSpecial thanks to Yatrik.

For further reading, visit Cool Hunting, Snow Peak’s New Portland Flagship Store Goes Beyond Retail by Sam Selis: https://coolhunting.com/deisgn/snow-peaks-new-portland-flagship-store-goes-beyond-retail/Support the show: http://patreon.com/randwichesCaptioned video versions on Youtube: https://www.youtube.com/watch?v=wtf_CkWMfU4&list=PLZaMH2MA9o3-2DbCwfHDrSlQJifnsup6-Videos edited by Chris De Pew https://twitter.com/storm_blooperKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewformSpecial thanks to Yatrik.

For further reading head to Poughkeepsie Journal for “Pasta cooked al dente, a degree of doneness” by Sara Moulton https://www.poughkeepsiejournal.com/story/life/2015/02/28/sara-moulton-al-dente-pasta/23943063/Support the show: http://patreon.com/randwichesCaptioned video versions on Youtube: https://www.youtube.com/watch?v=wtf_CkWMfU4&list=PLZaMH2MA9o3-2DbCwfHDrSlQJifnsup6-Videos edited by Chris De Pew https://twitter.com/storm_blooperKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewformSpecial thanks to Yatrik.

For further reading, check out “At South Philly Barbacoa, Guest Chefs Are Taking Over the Kitchen in a Series of Summer Pop-Ups” by Rachel Vigoda on Eater.com: https://philly.eater.com/2020/6/29/21303519/south-philly-barbacoa-philadelphia-restaurant-pop-up-dinners-guest-chefsSupport the show: http://patreon.com/randwichesCaptioned video versions on Youtube: https://www.youtube.com/watch?v=wtf_CkWMfU4&list=PLZaMH2MA9o3-2DbCwfHDrSlQJifnsup6-Videos edited by Chris De Pew https://twitter.com/storm_blooperKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewformSpecial thanks to Yatrik.

For further reading, visit Food and Wine Magazine. “California Wineries Face New Threats With This Summer's Wildfires” by Mike Pomranzhttps://www.foodandwine.com/news/california-wildfires-wine-country-2020Support the show: http://patreon.com/randwichesKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewformSpecial thanks to Yatrik.

For further reading, visit Tanorria’s Table to make roasted peaches with mascarpone cheese.https://www.tanorriastable.com/tanorria-recipes/roasted-peachesSupport the show: http://patreon.com/randwichesKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewformSpecial thanks to Yatrik.

For further reading, “What is a plant-based diet and why should you try it?” by Dr. Katherine D. McManus for the Harvard Health blog: https://www.health.harvard.edu/blog/what-is-a-plant-based-diet-and-why-should-you-try-it-2018092614760Support the show: http://patreon.com/randwichesKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewformSpecial thanks to Yatrik.

For further reading, vist the Irish Times for a breakfast hash with morcilla and lovage https://www.irishtimes.com/life-and-style/food-and-drink/recipes/morcilla-hash-with-hipsi-cabbage-and-lovage-1.4029895Support the show: http://patreon.com/randwichesKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewform

For further reading, vist The Guardian, “This Column Will Change Your Life: Mise En Place” By Oliver Burkeman https://www.theguardian.com/lifeandstyle/2014/aug/30/mise-en-placeSupport the show: http://patreon.com/randwichesKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewformThanks to our first patron, Yatrik.

For further reading, read The Guardian, “Counting beans: why 2020 should be the year of the legume” by Natalie Parletta: https://www.theguardian.com/lifeandstyle/2020/jan/09/counting-beans-why-2020-should-be-the-year-of-the-legumeSupport the show: http://patreon.com/randwichesKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewformThanks to our first patron, Yatrik. 

For further reading, read King Arthur Flour’s guide to converting a yeast bread recipe to tangzhong: https://www.kingarthurflour.com/blog/2018/07/23/how-to-convert-a-bread-recipe-to-tangzhongSupport the show: http://patreon.com/randwichesKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewformThanks to our first patron, Yatrik, who would like to bring our attention to an art fundraiser for the Restaurant Workers Community Foundation: https://yunggarlic.bigcartel.com/restaurantworkerscf.org 

Support the show: http://patreon.com/randwichesKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewform--Recorded in Greenpoint, Brooklyn NYHosted, edited, and scored by Jenn de la Vegahttp://twitter.com/randwicheshttp://instagram.com/randwichesWatch Attack the Pantry (Wednesdays 5pm ET) and Zine Dreams (Sundays 12pm ET) on Twitch: http://twitch.tv/jdelavegs

Support the show: http://patreon.com/randwichesKnife logo by pixel artist Rachelle Viola: http://rachelleviola.com/Share this show with your friends: https://culinarywotd.simplecast.com/Follow CulinaryWoTD on Twitter: https://twitter.com/CulinaryWoTDSuggest a word: https://docs.google.com/forms/d/e/1FAIpQLSeeuRTni03p2mUm4BdVz6kT-oA9eQ9kaPTArmAS_QhmrkXlVw/viewform--Recorded in Greenpoint, Brooklyn NYHosted, edited, and scored by Jenn de la Vegahttp://twitter.com/randwicheshttp://instagram.com/randwichesWatch Attack the Pantry (Wednesdays 5pm ET) and Zine Dreams (Sundays 12pm ET) on Twitch: http://twitch.tv/jdelavegs