Podcasts Arts

74 episodes

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Podcasts

Published: March 31, 2021, 6:43 a.m.
Duration: N/A

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SCS 075 | Choosing Knives, Grills, BBQs & Smokers!

Published: March 30, 2021, 2 p.m.
Duration: 1 hour 3 minutes 29 seconds

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SCS 074 | Hydrocolloids - A Practical Approach

Published: March 19, 2021, 7:28 p.m.
Duration: 1 hour 22 minutes 36 seconds

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SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops

Published: March 12, 2021, 9:16 p.m.
Duration: 1 hour 15 minutes 12 seconds

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SCS 072 | Acing A Chef Tryout & Banquet Style Execution

Published: March 5, 2021, 9:11 p.m.
Duration: 1 hour 13 minutes 6 seconds

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SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough

Published: Feb. 26, 2021, 8:32 p.m.
Duration: 1 hour 26 minutes 52 seconds

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SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding

Published: Feb. 19, 2021, 6:47 p.m.
Duration: 1 hour 17 minutes 13 seconds

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SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion

Published: Feb. 16, 2021, 7:21 a.m.
Duration: 1 hour 50 minutes 57 seconds

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SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!

Published: Jan. 29, 2021, 8:52 p.m.
Duration: 1 hour 46 minutes 23 seconds

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SCS 066 | Why Grandma's Beef Stroganoff Sucked!

Published: Jan. 22, 2021, 6:31 p.m.
Duration: 1 hour 22 minutes 14 seconds

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SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition

Published: Jan. 15, 2021, 7:47 p.m.
Duration: 1 hour 3 minutes 35 seconds

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SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip

Published: Jan. 9, 2021, 7:53 a.m.
Duration: 52 minutes 10 seconds

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SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast

Published: May 12, 2020, 7 p.m.
Duration: 1 hour 10 minutes

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SCS 062 | I'm Back. Community Questions & Updates

Published: May 5, 2020, 4:29 p.m.
Duration: 47 minutes 28 seconds

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SCS 061 | Chef Alex Downing

Published: July 22, 2019, 12:58 a.m.
Duration: 1 hour 49 minutes 8 seconds

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SCS 060 | Party Foods, High Volume Execution & Listener Questions

Published: Feb. 7, 2019, 9:46 p.m.
Duration: 1 hour 9 minutes 29 seconds

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SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions

Published: Dec. 23, 2018, 7:38 p.m.
Duration: 1 hour 12 minutes 42 seconds

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SCS 058 | Live Listener Call In Show with Chef Jacob

Published: Nov. 26, 2018, 1:35 a.m.
Duration: 1 hour 4 minutes 38 seconds

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SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw

Published: Nov. 21, 2018, 5:24 p.m.
Duration: 1 hour 10 minutes 36 seconds

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SCS 056 | Trends & Trade Secrets of Fresh Milled Grain

Published: Nov. 6, 2018, 7:23 a.m.
Duration: 1 hour 10 minutes 45 seconds

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SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina

Published: Oct. 15, 2018, 5 p.m.
Duration: 1 hour 17 minutes 57 seconds

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SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered

Published: Oct. 10, 2018, 8:49 p.m.
Duration: 1 hour 8 minutes 16 seconds

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SCS 053 | Your Cooking Questions Answered - Community Q&A

Published: Oct. 9, 2018, 12:36 a.m.
Duration: 1 hour 16 minutes 59 seconds

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SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle

Published: July 12, 2018, 9:44 p.m.
Duration: 1 hour 8 minutes 59 seconds

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SCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered

Published: July 7, 2018, 5:28 a.m.
Duration: 53 minutes 22 seconds

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SCS 050 | T is for Technique

Published: July 3, 2018, 5:23 a.m.
Duration: 2 hours 10 minutes 40 seconds

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SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered!

Published: June 27, 2018, 6:42 a.m.
Duration: 1 hour 17 minutes 41 seconds

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SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2

Published: June 14, 2018, 1 p.m.
Duration: 52 minutes 24 seconds

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SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1

Published: June 13, 2018, 1 p.m.
Duration: 1 hour 43 minutes 30 seconds

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SCS 046 | Death of Bourdain, Home Kitchen Appliances & Beer Brewing | Community Questions & Comments

Published: June 12, 2018, 4 p.m.
Duration: 1 hour 7 minutes 18 seconds

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SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One

Published: June 12, 2018, 1:52 a.m.
Duration: 46 minutes 58 seconds

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SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One

Published: June 5, 2018, 4 p.m.
Duration: 59 minutes 55 seconds

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SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered

Published: May 29, 2018, 8:07 p.m.
Duration: 1 hour 2 minutes 40 seconds

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SCS 042 | Max Good - Understanding BBQ Grills, Smokers & Outdoor Cookers

Published: May 24, 2018, 6:12 p.m.
Duration: 1 hour 40 minutes 56 seconds

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SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team

Published: May 15, 2018, 4:58 p.m.
Duration: 1 hour 27 seconds

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SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge

Published: May 8, 2018, 10 a.m.
Duration: 1 hour 48 minutes 39 seconds

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SCS 039 | Chef Clint Jolly Live from Chile!

Published: May 2, 2018, 11:54 p.m.
Duration: 52 minutes 38 seconds

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SCS 038 | Greg Rempe of the BBQ Central Show

Published: May 1, 2018, 5:55 a.m.
Duration: 1 hour 38 seconds

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SCS 037 | ACJ - Listener Questions Answered Live

Published: April 12, 2018, 11:09 p.m.
Duration: 45 minutes 26 seconds

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SCS 036 | Sous Vide Cooking at Home with Jason Logsdon

Published: April 10, 2018, 5:37 a.m.
Duration: 53 minutes 1 second

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SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly

Published: March 27, 2018, 5:32 a.m.
Duration: 1 hour 27 minutes 7 seconds

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SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered

Published: Feb. 23, 2018, 11 a.m.
Duration: 47 minutes 19 seconds

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

Published: Feb. 20, 2018, 11 a.m.
Duration: 48 minutes 26 seconds

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SCS 032 | From Kitchen Grunt to Sous Chef

Published: Feb. 17, 2018, 11:02 p.m.
Duration: 31 minutes 47 seconds

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SCS 031 | How to Cook with Wine

Published: Feb. 13, 2018, 1:26 a.m.
Duration: 23 minutes 47 seconds

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SCS 029 | R&D Food Scientist Kimberly King Schaub

Published: Feb. 8, 2018, 2 p.m.
Duration: 2 hours 53 seconds

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SCS 028.5 | Listener Pizza Questions Answered

Published: Feb. 6, 2018, 2:40 a.m.
Duration: 42 minutes 34 seconds

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SCS 028 | Let's Talk Pizza!

Published: Jan. 29, 2018, 1:06 a.m.
Duration: 1 hour 53 minutes 29 seconds

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SCS 027 | Chef Clint Jolly Live From Argentina

Published: Jan. 16, 2018, 12:39 a.m.
Duration: 1 hour 3 minutes 7 seconds

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SCS 026 | Thanksgiving Day Q&A

Published: Nov. 24, 2017, 1:30 a.m.
Duration: 1 hour 4 minutes 15 seconds

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SCS 025 | Mastering Thanksgiving Day Sides

Published: Nov. 21, 2017, 5:15 p.m.
Duration: 1 hour 19 minutes 31 seconds

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SCS 024 | Let's Talk Turkey

Published: Oct. 31, 2017, 7:15 p.m.
Duration: 1 hour 7 minutes 54 seconds

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SCS 022 | Let's Bake Some Sourdough

Published: Oct. 28, 2017, 7:30 p.m.
Duration: 1 hour 26 minutes 8 seconds

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SCS 021 | Sourdough Starters and Pre-Ferments

Published: Oct. 20, 2017, 7:30 p.m.
Duration: 1 hour 18 minutes 8 seconds

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SCS 020 | Bread Classifications

Published: Oct. 1, 2017, 7:30 p.m.
Duration: 52 minutes 52 seconds

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SCS 019 | Twelve Steps of Bread

Published: Sept. 28, 2017, 7:30 p.m.
Duration: 1 hour 2 minutes 9 seconds

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SCS 018 | The Four Pillars of Bread

Published: Aug. 29, 2017, 3 a.m.
Duration: 39 minutes 58 seconds

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SCS 017 | Canapes

Published: Aug. 28, 2017, 7 p.m.
Duration: 39 minutes 16 seconds

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SCS 016 | Composed Salads

Published: Aug. 20, 2017, 8 a.m.
Duration: 36 minutes 16 seconds

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SCS 015 | Classic Salads and Creamy Dressings

Published: Aug. 15, 2017, 8 a.m.
Duration: 38 minutes 27 seconds

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SCS 014 | Salad Greens & Dressings

Published: July 28, 2017, 8:30 a.m.
Duration: 39 minutes 34 seconds

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SCS 013 | Sauce Espagnole

Published: July 20, 2017, 8 a.m.
Duration: 37 minutes 36 seconds

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SCS 012 | Sauce Tomat

Published: July 1, 2017, 8 a.m.
Duration: 58 minutes 48 seconds

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SCS 011 | Béchamel Sauce

Published: June 30, 2017, 8:30 a.m.
Duration: 35 minutes 16 seconds

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SCS 010 | Sauce Veloute

Published: June 20, 2017, 8 a.m.
Duration: 36 minutes 2 seconds

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SCS 009 | Sauce Hollandaise

Published: June 10, 2017, 8 a.m.
Duration: 49 minutes 5 seconds

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SCS 008 | Frying, Confit and Deep Fat Poaching

Published: June 1, 2017, 8:30 a.m.
Duration: 54 minutes 37 seconds

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SCS 007 | Braising, Poaching, & Roasting

Published: May 30, 2017, 8:30 a.m.
Duration: 1 hour 2 minutes 13 seconds

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SCS 006 | Sautéing, Searing & Pan Roasting

Published: May 20, 2017, 8 a.m.
Duration: 51 minutes 23 seconds

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SCS 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes

Published: May 10, 2017, 8 a.m.
Duration: 53 minutes 21 seconds

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SCS 004 | Blanching

Published: May 1, 2017, 8 a.m.
Duration: 30 minutes 27 seconds

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SCS 003 | Culinary Stocks Part Two - Chicken, Vegetables, & Fish

Published: April 30, 2017, 8 a.m.
Duration: 26 minutes 50 seconds

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SCS 002 | Stocks Part One - Veal Stock

Published: April 20, 2017, 8 a.m.
Duration: 34 minutes 55 seconds

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SCS 001 | Culinary Knife Skills

Published: April 10, 2017, 8 a.m.
Duration: 42 minutes 25 seconds

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