Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Total monthly reach
Estimated from 3 chart positions in 3 markets.
By chart position
- 🇺🇸US · Food#1865K to 30K
- 🇮🇱IL · Food#633K to 10K
- 🇦🇷AR · Food#139500 to 3K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
6.0K to 30K🎙 Biweekly cadence·17 episodes·Long inactive - Monthly Reach
Unique listeners across all episodes (30 days)
8.5K to 43K🇺🇸70%🇮🇱23%🇦🇷7% - Active Followers
Loyal subscribers who consistently listen
2.5K to 13K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
—
Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
Recent episodes
Eamon Rockey Talks Milk Punch and Alcohol Infusions
Apr 13, 2021
54m 37s
Chelsea Cole Talks Sous Vide Food Prep and Making It Accessible to Everyone
Apr 6, 2021
50m 47s
Mark Webb Talks Vacuum Infusions and Aromas
Mar 30, 2021
1h 06m 41s
Darrin Wilson Talks Sous Vide and BBQ
Mar 23, 2021
55m 31s
Chef Justice Stewart Talks Sous Vide Wild Game and Exotic Meats
Mar 16, 2021
52m 16s
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 4/13/21 | Eamon Rockey Talks Milk Punch and Alcohol Infusions | Today, we explore how sous vide infusions work, the soluability of oil and water, and we explore the history of milk punch. | 54m 37s | ||||||
| 4/6/21 | Chelsea Cole Talks Sous Vide Food Prep and Making It Accessible to Everyone | Today, we explore the ways to make sous vide more accessible, how to sous vide a whole chicken, and how sous vide is the ultimate tool for meal prep . | 50m 47s | ||||||
| 3/30/21 | Mark Webb Talks Vacuum Infusions and Aromas | Today, we explore the benefits of cold vacuum infusions, how aroma can change an entire dish, and why layers flavors is the quickest path to gourmet food. | 1h 06m 41s | ||||||
| 3/23/21 | Darrin Wilson Talks Sous Vide and BBQ | Today, we explore how to combine sous vide and smoking, what sous viders can learn from pit masters, and why personal preference matters so much in cooking. | 55m 31s | ||||||
| 3/16/21 | Chef Justice Stewart Talks Sous Vide Wild Game and Exotic Meats | We all know about steak, chicken, and pork, but a lot of us start to get nervous trying to cook more exotic things such as elk, deer or goose...much less kangaroo, ostrich, or alligator. But today's guest is the perfect person to help us expand our horizons. He is an award winning chef and the author of Mastering the Art of Sous Vide Cooking, which was named one of the best sous vide cookbooks of 2019 by Book Riot. He was recognized by the National Black Chef’s Association as the first... | 52m 16s | ||||||
| 3/9/21 | Stefan Boer, from Stefan's Gourmet Blog Talks Sous Vide Italian Cooking | Many people use sous vide for modern cooking, but it can also be applied to the classics. But when you are trying to update a traditional dish it can get confusing. Luckily, today's guest is the perfect person to to help us out! He is a financial risk manager by day, sous vide chef, wine connoisseur, and food blogger by night. Stefan is from the Netherlands, but cooks like an Italian nonna. Except that he embraces modern techniques like sous vide to enhance classic recipes while stayin... | 51m 48s | ||||||
| 3/2/21 | Thiago Quirino, from Robusto Food House Talk South American Cuisines | Sous vide can be applied to a wide variety of foods, from home cooking to professional kitchens, from Italian and American to Bolivian and Brazillian. And today's guest is the perfect person to help us navigate those waters. He is a Certified Culinarian and Professional Cook. He has earned scholarships and won awards, as well as been featured in a MasterChef Cookbook, Voyage Magazine and Taste of America Texas . He's served successful internships in renouned restaurants like Eculent (Feature... | 55m 04s | ||||||
| 2/23/21 | Chef Aly Romero of Aly's Elegant Eats Talks Travel and Inspiration | Used by both the gourmet chef and the busy parent at home, sous vide can combine both the new and the traditional, the gourmet and the quick and easy. Trying to balance all of these facets of sous vide can be confusing, but today's guest is the perfect person to help us out! She is an avid home chef, private chef and food blogger with more than 20 years of culinary experience. She has also attended culinary school and is a brand ambassador for Traeger Grills, Anova Sous Vide and a chef ambas... | 58m 58s | ||||||
| 2/10/21 | Carmen and Kevin Koo Talk Cooking Childhood Favorites | If you follow sous vide recipes you see a lot of steak and potatoes, a ton of midwestern fare, and some Italian dishes, but not a lot else. Sous vide can be used in all cuisines though, but many cooks don't know where to start. And today's guests are the perfect people to help us explore that. They are the husband and wife team behind Kind of Cooking. While they are not professionally trained, they understood that sous vide can provide restaurant quality food and this is how Kind of Co... | 48m 56s | ||||||
| 2/3/21 | Scott Heimendinger from Anova Talks Steam Ovens, Lasers and Sous Vide | Sous vide is about more than just putting food in a bag, it really is about precision temperature control, and today's guest is the perfect person to help us explore what that really means. He is the Chief Marketing Officer at Anova. Before that he was the Technical Director and Director of Applied Research for Modernist Cuisine. He's also the Co-Founder of Sansaire and a Microsoft and IBM alum. He's a longtime food geek, laser and robot enthusiast and I can't wait to learn from today's gues... | 1h 05m 57s | ||||||
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| 1/26/21 | International Sous Vide Day Global Panel | Today is a very special episode as we go international. Usually on Exploring Sous Vide I bring on a sous vide luminary and we dive into their technique, their influences, and how they approach cooking. But today, the always amazing people at Crea and Cuisine Solutions asked us to put together a global podcast to help kick off International Sous Vide Day. To help with that, I'm going to welcome some great chefs and cooks who are regular contributors to the International Sous Vide Association'... | 56m 06s | ||||||
| 1/21/21 | Chef James Briscione from Angelena's Pensacola and the Food Network Talks Fitting Sous Vide Into Traditional Italian Cooking | Sous vide is just a method of cooking, but the real art comes from combining the flavors. And today's guest is the perfect person to help us figure it all out. He is a chef, author and Food Network personality who is a featured chef on the new Food Network Kitchen app offering live and on demand cooking classes. He is also the first-ever two-time Chopped champion and regularly appears on television as a host and judge including on Chopped, Beat Bobby Flay, The Kitchen, The Dr. Oz Show and he... | 52m 38s | ||||||
| 1/7/21 | Chef AJ Schaller from CREA Talks Core Temperature and Consulting with Michelin Starred Chefs | Sous vide has a place in both home and professional kitchens, but sometimes it can be hard to bridge that gap. Luckily today's guest is the perfect person to show us how. She is a 2005 graduate of the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years, starting as an extern. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for... | 56m 40s | ||||||
| 1/7/21 | Chef Eric Villegas from VacMaster Talks Duck Pot Pie, Streamlining Your Cooking, and Sous Vide Pastys | Sous vide is for more than just meat. Don't get me wrong, I love me a great steak, but many people never move beyond that. Today's guest uses it for everything from making cheese and limoncello to proofing dough and cooking vegetables. As he says, it's not a cooking method, it's a life style! He is the award winning chef, restaurateur, cookbook author, television and radio personality that has done more than any other culinarian to introduce the country to the regional and local foods ... | 1h 23m 13s | ||||||
| 1/7/21 | James Beshada from JBSousVide Talks Sous Vide Salmon and How to Find Inspiration | Cooking is a vast and complicated subject, and many people spend their entires lives trying to per-fect their craft. So it's no wonder that for someone new to cooking it can be incredibly intimidating. However, sous vide can make that experience go much more smoothly, and today's guest is the perfect person to show us how! He is a home cook that started from having zero skills in the kitchen to now having a passion for cooking and photography. This passion built naturally by having a techniq... | 51m 19s | ||||||
| 1/7/21 | Robert Nappi, CEO of EatFigo Talks WHy Convienence Matters and Why Manufacturing is So Hard | Sous vide is many things to many different people. Some people love the precision control, some love the gourmet results, and some love the convenience. And today's guest is the perfect person to help us explore the last one. He started researching and developing Figo about 3 or 4 years ago. Then stopped when mellow announced their product. But after using Mellow's device and cooling system for 4 hours, he felt like they had a better device and started working again on his own machine.... | 45m 16s | ||||||
| 1/7/21 | Chef David Pietranczyk from PolyScience Talks Cocktails, Smoking Guns, and Sous Vide Tacos | Today we talk about adding smoke to cocktails, how to figure out sous vide times, and why tacos are absolutely the best. | 1h 07m 59s | ||||||
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Chart Positions
3 placements across 3 markets.
Chart Positions
3 placements across 3 markets.