Learn 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 phonetic spelling, what natives actually mean, register tips, and when a safer alternative is better. Episodes are hosted in English with real French examples — not a dry textbook lecture. Each episode helps you follow French recipes and cooking videos without guessing the verbs. Audio for this show is produced with AI assistance. Episodes are researched, scripted, and reviewed for accuracy before release.
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French Cooking Terms Explained Quick Phrase Episode July 21 2026
In 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 you're a novice cook trying to follow a Julia Child recipe or a seasoned foodie looking to impress at dinner parties, these explanations are tailored just for you.
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 (mailto:french@senseofthisshit.com).
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22 Aug 2026
Understanding French Cooking: Metric Conversions French Cooks
In 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 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.
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15 Aug 2026
Understanding French Cooking: French Sauce Terms
In 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 that elevates everyday meals.
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.
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4 Aug 2026
Understanding French Cooking: French Blanching Parboiling Terms
In 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 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 step Listen for the key context, practical takeaways, and the most important points to carry forward.
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.
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9 Jul 2026
Understanding French Cooking: French Recipe Verbs
In 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 that separate a disastrous dinner from a Michelin-worthy dish. Designed for home cooks who want to stop second-guessing recipes and start cooking with confidence, we’re demystifying the language that has intimidated kitchens for centuries. Whether you're a weekend warrior trying to nail Julia Child’s coq au vin or a seasoned home chef looking to refine your technique, these phrases are the keys to unlocking real flavor.
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... (https://www.spreaker.com/podcast/french-cooking-terms-explained--7160241/support)
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