Ranked #1
SCS 018 | The Four Pillars of Bread
SCS 018 | The Four Pillars of Bread
In this episode of the Stella Culinary School Podcast we kick off our bread baking lecture series with a lesson on the f... Read more
29 Aug 2017
•
39mins
Ranked #2
SCS 050 | T is for Technique
SCS 050 | T is for Technique
In part three of our culinary boot camp series, we cover the science and best practices behind various cooking technique... Read more
3 Jul 2018
•
2hr 10mins
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Ranked #3
SCS 028 | Let's Talk Pizza!
SCS 028 | Let's Talk Pizza!
In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza i... Read more
29 Jan 2018
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1hr 53mins
Ranked #4
SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One
SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One
The first step to becoming a truly proficient cook that can stop following recipes and start creating, is to understand ... Read more
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Ranked #5
SCS 022 | Let's Bake Some Sourdough
SCS 022 | Let's Bake Some Sourdough
In the Stella Culinary School Podcast Episode 21, you learned how to create pre-ferments and sourdough starters. In this... Read more
28 Oct 2017
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1hr 26mins
Ranked #6
SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team
SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team
Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss: Steak Cookin... Read more
15 May 2018
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1hr
Ranked #7
SCS 021 | Sourdough Starters and Pre-Ferments
SCS 021 | Sourdough Starters and Pre-Ferments
If you're a serious bread baker and want to take your game to the next level, this is the podcast for you. In this episo... Read more
20 Oct 2017
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1hr 18mins
Ranked #8
SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly
SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly
How to cook sous vide is explored in this episode, including the how's, why's, and underlying science. Have a question o... Read more
27 Mar 2018
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1hr 27mins
Ranked #9
SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com
SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com
In this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly pop... Read more
20 Feb 2018
•
48mins
Ranked #10
SCS 019 | Twelve Steps of Bread
SCS 019 | Twelve Steps of Bread
In this episode of The Stella Culinary School Podcast we discuss the twelve steps of the bread baking process. Whether y... Read more
28 Sep 2017
•
1hr 2mins
Ranked #11
SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1
SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1
Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Frien... Read more
13 Jun 2018
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1hr 43mins
Ranked #12
SCS 009 | Sauce Hollandaise
SCS 009 | Sauce Hollandaise
We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the s... Read more
10 Jun 2017
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49mins
Ranked #13
SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge
SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge
In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the wor... Read more
8 May 2018
•
1hr 48mins
Ranked #14
SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina
SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina
In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Follow Nico... Read more
15 Oct 2018
•
1hr 17mins
Ranked #15
SCS 020 | Bread Classifications
SCS 020 | Bread Classifications
In this episode we discuss the various ways breads are classified and take a more detailed look at the science behind th... Read more
1 Oct 2017
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52mins
Ranked #16
SCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered
SCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered
Have a question you'd like me to answer on an upcoming episode? Leave a voicemail, call the Stella Culinary Hotline at 7... Read more
7 Jul 2018
•
53mins
Ranked #17
SCS 036 | Sous Vide Cooking at Home with Jason Logsdon
SCS 036 | Sous Vide Cooking at Home with Jason Logsdon
In episode 35 of the Stella Culinary School Podcast, we took a deep dive into the science and technique of sous vide coo... Read more
10 Apr 2018
•
53mins
Ranked #18
SCS 031 | How to Cook with Wine
SCS 031 | How to Cook with Wine
In this episode I answer Robyn's question about whether or not you need to buy expensive wine for cooking, and what affe... Read more
13 Feb 2018
•
23mins
Ranked #19
SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered
SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered
Listener voicemail questions on cooking and baking are answered! You can leave your own voicemail by calling 775-204-838... Read more
23 Feb 2018
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47mins
Ranked #20
SCS 017 | Canapes
SCS 017 | Canapes
In this episode, we finish our Basic Garde Manger Course with a lesson on Canapes, those nice little one bite hors d’oeu... Read more
28 Aug 2017
•
39mins
