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.
How to cook sous vide is explored in this episode, including the how's, why's, and underlying science.
Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389. Or you can write us via our contact form.
Stella Culinary Sous Vide Cooking Videos
Listener voicemail questions on cooking and baking are answered! You can leave your own voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.
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:
In this episode, I answer Chase's question about what it takes to work your way up in a professional kitchen, from kitchen grunt to sous chef.
In this episode I answer Robyn's question about whether or not you need to buy expensive wine for cooking, and what affect that will have on your food's flavors. I also recommend the wines I like to cook with both professionally and personally, and give a few tips on how to properly incorporate wine into your cooking.
In this episode, my good friend Kimberly King Schaub of PeasOnMoss and Bullet Proof Coffee joins the show to talk shop.
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.
Cathy in Arizona asks about Grinding Her Own Wheat for Neapolitan Pizzas
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.
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
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
