Stella Culinary School Podcast
Ask Chef Jacob Podcast
Stella Cast Podcast

Audio Podcasts

Welcome to Stella Culinary's Audio Podcast Index. To get started, pick a podcast series from above, or scroll down to view the latest episodes published.

You can subscribe to each podcast series for free through RSS, Stitcher, iTunes or Soundcloud. This way you'll never miss a new episode when it's released, and it will automatically be available on your device of choice. Subscription links to each individual podcast series can be found in their corresponding indexs, listed above.

If you have questions about the content or concepts covered in any of our podcast episodes, you can Ask Chef Jacob, or post it on our friendly community forums.

SCS 033 | J. Kenji Lopez Alt of The Food Lab & SeriousEats.com

Stella Culinary School Podcast J Kenji Lopez Alt The Food Lab Serious Eats

In this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog.

In September of 2015, Kenji released his book, The Food Lab - Better Home Cooking Through Science, which landed him on the New York Time's Best Sellers list.

Here are some things we discussed in this episode:

SCS 028.5 | Listener Pizza Questions Answered!

In this episode, we follow up last week's pizza podcast with your questions answered.

First up from the Stella Culinary Archives, we answer Nina's audio questions about cooking pizza on a BBQ Grill.

Then Chef Jacob responds in turn to the following questions and comments.

Neapolitan Pizza

Cathy in Arizona asks about Grinding Her Own Wheat for Neapolitan Pizzas

SCS 028 | Let's Talk Pizza!

Stella Culinary School Podcast Episode 28 Let's Talk Pizza

In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results.

To get the most out of this episode, you will need a basic understanding of the baker's percentage.

SCS 027| Chef Clint Jolly Live From Buenos Aries, Argentina

Chef Clint Jolly on Stella Culinary School Podcast

In this episode of the Stella Culinary School Podcast, Jacob is joined live by Chef Clint Jolly, who recently sold his successful catering company and decided to take a year abroad to experience new cultures and cuisines.

Chef Clint joins us on the first leg of his trip from Buenos Aries, Argentina to discuss his experiences from the perspective of a traveling chef, his favorite thing he's eaten so far, a lesson on beef age and flavor, and so much more.

Links

ACJ 029| Staple Herbs For Your Culinary Garden

In this episode I answer Thea's questions about my go to culinary herbs.

Here's Thea's question:

Hi Jacob,

I want to grow my own herbs for recipes and am going to get a biopod (kickstarter) to plant them in sometime in March. Is there a list of staple herbs you have on hand to use fresh in your recipes? If so,  what are they and where would I order them from. I am really enjoying your videos and podcasts.

Thea

SCAST 019| J. Kenji Lopez Alt - The Food Lab

Chef Jacob interviews Food Lab aurthor J. Kenji Lopez Alt on Stella Cast Episode 19.

In this episode of Stella Cast, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog.

In September of 2015, Kenji released his book, The Food Lab - Better Home Cooking Through Science, which landed him on the New York Time's Best Sellers list.

Here are some things we discussed in this episode:

ACJ 028| Issues with 100% Whole Wheat Bread

In this podcast I help Pat trouble shoot some of the issues he's been having with his 100% whole wheat bread.

Here's Pat's Question:

Dear Jacob,

I watched your video on the bakers percentage after baking a few batches of whole wheat bread which roughly resembled edible bricks after baking.

I understand the math in the bakers percentage and that everything needs to be weighed not measured by volume. (There are very few recipes that use weight which I suppose should tell me something about the recipes).

Pages