https://www.senseofthisshit.com
Become a supporter of this podcast: https://www.spreaker.com/podcast/french-cooking-terms-explained--7160241/support.]]>enLanguage Learning© 2026 Let's Work This Sh*t Outhttps://d3wo5wojvuv7l.cloudfront.net/t_rss_itunes_square_1400/images.spreaker.com/original/7419e0f9a63b7c8f969ff25971662005.jpghttps://www.senseofthisshit.comTue, 25 Aug 2026 12:06:28 +0000MargotLet's Work This Sh*t Outfrench@senseofthisshit.comLearn French cooking terms for home cooks. English-speaking home cooks following French recipes or watching French cooking YouTube. This is a practical French lesson podcast for English speakers: short real-life situations, French phrases with...
Become a supporter of this podcast: https://www.spreaker.com/podcast/french-cooking-terms-explained--7160241/support.]]>falseb1f92d3a-84f8-5712-a256-7b1c6ec485faepisodicSupport the podcast!https://www.spreaker.com/episode/french-cooking-terms-explained-quick-phrase-episode-july-21-2026--74680829
From "mise en place" to "sous vide," we'll demystify the lingo that French chefs use daily. Get ready to cook with confidence and authenticity as we explore the origins and practical uses of each term.

Don't miss out on more culinary insights—subscribe now to stay updated!

📩 Have questions or want to share your experience? Reach out at french@senseofthisshit.com.
💛 Join Our Supporters Club ($3 a month) 💛 Ad-free listening + early episodes — help keep independent media alive. Click Here: https://www.spreaker.com/podcast/french-cooking-terms-explained--7160241/support]]>3e38f662-39ba-520e-8e3e-988257176a2bTue, 25 Aug 2026 11:40:54 +0000MargotIn this episode, ever wondered what those fancy French terms on your favorite cooking shows really mean? In this episode of French Cooking Terms Explained, we break down the most common phrases that can transform your home kitchen adventures. Whether...
From "mise en place" to "sous vide," we'll demystify the lingo that French chefs use daily. Get ready to cook with confidence and authenticity as we explore the origins and practical uses of each term.

Don't miss out on more culinary insights—subscribe now to stay updated!

📩 Have questions or want to share your experience? Reach out at french@senseofthisshit.com.
💛 Join Our Supporters Club ($3 a month) 💛 Ad-free listening + early episodes — help keep independent media alive. Click Here: https://www.spreaker.com/podcast/french-cooking-terms-explained--7160241/support]]>211beginner,beginnerfrench,culinaryfrench,culture,daily,dailyphrases,dialogues,exercises,french,frenchcookingterms,frenchlessons,frenchrecipevocabulary,grammar,learn,learnfrench,listeningpractice,mijoter,pronunciation,speakingtips,vocabularyfalsefullhttps://www.spreaker.com/episode/understanding-french-cooking-metric-conversions-french-cooks--73818601
French Cooking Terms Explained breaks down the most essential phrases and techniques that every cook needs to know, from basic prep methods to advanced finishing touches that elevate your dishes. Whether you're a home cook experimenting with new cuisines or a foodie aiming to decode restaurant menus and cookbooks with confidence, this episode turns intimidating jargon into practical, easy-to-remember knowledge that will transform how you approach French-inspired cooking.

Subscribe now so you never miss an episode packed with tips to level up your culinary skills!

📩 Have questions or want to share your experience? Reach out at french@senseofthisshit.com.
💛 Join Our Supporters Club ($3 a month) 💛 Ad-free listening + early episodes — help keep independent media alive. Click Here: https://www.spreaker.com/podca...]]>63ce7a7e-bcff-5e84-b8f8-83854ebdd2ceSat, 22 Aug 2026 07:00:02 +0000MargotIn this episode, if you've ever found yourself staring blankly at a French recipe wondering what "sous vide" or "julienne" actually means in practice, you're not alone in the kitchen confusion. French Cooking Terms Explained breaks down the most...
French Cooking Terms Explained breaks down the most essential phrases and techniques that every cook needs to know, from basic prep methods to advanced finishing touches that elevate your dishes. Whether you're a home cook experimenting with new cuisines or a foodie aiming to decode restaurant menus and cookbooks with confidence, this episode turns intimidating jargon into practical, easy-to-remember knowledge that will transform how you approach French-inspired cooking.

Subscribe now so you never miss an episode packed with tips to level up your culinary skills!

📩 Have questions or want to share your experience? Reach out at french@senseofthisshit.com.
💛 Join Our Supporters Club ($3 a month) 💛 Ad-free listening + early episodes — help keep independent media alive. Click Here: https://www.spreaker.com/podca...]]>286beginner,conversation,cooking,culinaryfrench,culture,french,frenchcookingterms,frenchlessons,frenchrecipevocabulary,grammar,intermediate,learn,learnfrench,lessons,listening,mijoter,phrases,pronunciation,speaking,vocabularyfalse17fullhttps://www.spreaker.com/episode/understanding-french-cooking-french-sauce-terms--73818248
This episode guides home cooks and aspiring chefs through must-know phrases like "mise en place," "sous vide," and "au gratin," showing exactly how each term applies in real kitchens. Listeners will discover tips for pronunciation, usage in modern recipes, and the cultural stories behind these time-honored techniques that professional kitchens rely on daily.

Perfect for beginners eager to cook with confidence and food lovers wanting to impress at dinner parties, this guide makes French culinary mastery accessible. Subscribe now for more episodes that turn your kitchen into a five-star experience!

📩 Have questions or want to share your experience? Reach out at french@senseofthisshit.com.
💛 Join Our Supporters Club ($3 a month) 💛 Ad-free listening + early episodes — help keep independent media alive. Click Here: https://www.spreaker.com/podca...]]>bd6f213b-4ee9-5abe-b27d-b8e986797c22Sat, 15 Aug 2026 07:00:03 +0000MargotIn this episode, ever wondered why your favorite recipes call for a "mirepoix" or demand you "deglaze" the pan? French Cooking Terms Explained breaks down the elegant language of classic cuisine, turning intimidating jargon into practical know-how...
This episode guides home cooks and aspiring chefs through must-know phrases like "mise en place," "sous vide," and "au gratin," showing exactly how each term applies in real kitchens. Listeners will discover tips for pronunciation, usage in modern recipes, and the cultural stories behind these time-honored techniques that professional kitchens rely on daily.

Perfect for beginners eager to cook with confidence and food lovers wanting to impress at dinner parties, this guide makes French culinary mastery accessible. Subscribe now for more episodes that turn your kitchen into a five-star experience!

📩 Have questions or want to share your experience? Reach out at french@senseofthisshit.com.
💛 Join Our Supporters Club ($3 a month) 💛 Ad-free listening + early episodes — help keep independent media alive. Click Here: https://www.spreaker.com/podca...]]>273audiolesson,beginnerfrench,culinaryfrench,dailyfrench,french,frenchconversation,frenchcookingterms,frenchculture,frenchgrammar,frenchlessons,frenchphrases,frenchpronunciation,frenchrecipevocabulary,frenchvocabulary,grammar,languagelearning,learn,learnfrench,mijoter,vocabularyfalse16fullhttps://www.spreaker.com/episode/understanding-french-cooking-french-blanching-parboiling-terms--73458992
Welcome to French Cooking Terms Explained. I'm Margot and today we tackle blanching parboiling shocking French terms that appear in recipes. You stand at the stove with a French cookbook open. The instructions call for blanching vegetables yet your English translation leaves you unsure about timing or temperature. Textbook phrases fall short because they skip the kitchen reality of boiling water and ice baths. However a home cook needs clear steps instead of vague descriptions. While you watch a French YouTube video the host says the term for shocking but the subtitle offers only a literal word. That gap turns a simple green bean prep into a rushed guess. Because the method involves precise heat control many recipes assume prior knowledge. In other words you end up with overcooked produce or lost flavor. The reality is these terms guide texture and color yet they stay hidden behind phone

Subscribe for weekly explainers — no guru fluff, just tactics you can apply this week.

📩 Have questions or want to share your experience? Reach out at french@senseofthisshit.com.
💛 Join Our Supporters Club ($3 a month) 💛 Ad-free listening + early episodes — help keep independent media alive. Click Here: https://www.spreaker.com/podca...]]>f2afdc9a-5d58-46f0-91bb-505361481b8cTue, 04 Aug 2026 21:23:48 +0000MargotIn this episode, we cover French Blanching Parboiling and Shocking Terms Explained. The conversation opens with: Welcome to French Cooking Terms Explained. I'm Margot and today we tackle blanching parboiling shocking French terms that appear in...
Welcome to French Cooking Terms Explained. I'm Margot and today we tackle blanching parboiling shocking French terms that appear in recipes. You stand at the stove with a French cookbook open. The instructions call for blanching vegetables yet your English translation leaves you unsure about timing or temperature. Textbook phrases fall short because they skip the kitchen reality of boiling water and ice baths. However a home cook needs clear steps instead of vague descriptions. While you watch a French YouTube video the host says the term for shocking but the subtitle offers only a literal word. That gap turns a simple green bean prep into a rushed guess. Because the method involves precise heat control many recipes assume prior knowledge. In other words you end up with overcooked produce or lost flavor. The reality is these terms guide texture and color yet they stay hidden behind phone

Subscribe for weekly explainers — no guru fluff, just tactics you can apply this week.

📩 Have questions or want to share your experience? Reach out at french@senseofthisshit.com.
💛 Join Our Supporters Club ($3 a month) 💛 Ad-free listening + early episodes — help keep independent media alive. Click Here: https://www.spreaker.com/podca...]]>378beginner,beginnerfrench,cuisinefranaise,dialogues,exercises,french,frenchcooking,frenchculture,frenchphrases,grammar,kitchen,learn,learnfrench,listening,listeningpractice,phrases,pronunciation,recipefrench,speakingtips,vocabularyfalse123fullhttps://www.spreaker.com/episode/understanding-french-cooking-french-recipe-verbs--72894180
We’ll start by breaking down the three most misunderstood terms: blanching (no, it’s not just boiling), deglazing (the secret to the world’s best pan sauce), and chiffonade (a cutting technique that makes herbs look like silk ribbons). Then, we tackle the jargon that sounds like a spell from Harry Potter—think bouquet garni, en croûte, and sous-vide—and explain exactly how to use them without a culinary degree. By the end, you’ll know why a *mirepoix* is non-negotiable and why *bain-marie* is the only way to save a delicate custard.

So grab your apron and a glass of wine—this is the only French lesson you’ll ever actually use. Don’t let another recipe intimidate you. Subscribe now so you never miss an episode, and next time someone asks if you know what *flambé* means, you can answer with a smile and a lit match.

📩 Have questions or want to share your experience? Reach out at french@senseofthisshit.com.
💛 Join Our Supporters Club ($3 a month) 💛 Ad-free listening + early episodes — help keep independent media alive. Click Here: https://www.spreaker.com/podca...]]>podomator-french-cooking-terms-1Thu, 09 Jul 2026 18:29:03 +0000MargotIn this episode, Hook: Ever wondered why your Hollandaise sauce turned into scrambled eggs, or if "mise en place" is a fancy way of saying "kitchen chaos"? This episode of *French Cooking Terms Explained* is your cheat sheet to the culinary secrets...
We’ll start by breaking down the three most misunderstood terms: blanching (no, it’s not just boiling), deglazing (the secret to the world’s best pan sauce), and chiffonade (a cutting technique that makes herbs look like silk ribbons). Then, we tackle the jargon that sounds like a spell from Harry Potter—think bouquet garni, en croûte, and sous-vide—and explain exactly how to use them without a culinary degree. By the end, you’ll know why a *mirepoix* is non-negotiable and why *bain-marie* is the only way to save a delicate custard.

So grab your apron and a glass of wine—this is the only French lesson you’ll ever actually use. Don’t let another recipe intimidate you. Subscribe now so you never miss an episode, and next time someone asks if you know what *flambé* means, you can answer with a smile and a lit match.

📩 Have questions or want to share your experience? Reach out at french@senseofthisshit.com.
💛 Join Our Supporters Club ($3 a month) 💛 Ad-free listening + early episodes — help keep independent media alive. Click Here: https://www.spreaker.com/podca...]]>445conversation,cuisine-fran-aise,french,french-beginners,french-conversation,french-cooking,french-grammar,french-intermediate,french-listening,french-phrases,french-pronunciation,french-vocabulary,grammar,kitchen,learn,learn-french,phrases,pronunciation,recipe-french,vocabularyfalse11full