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Season 2020
2020x1
How Tamales Are Made at One of NYC's Favorite Puebla Tamal Shops — Handmade
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2020x2
How Seattle’s Best Filipino Chefs Throw a Dinner Party — No Passport Required
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2020x4
How Taiyaki, One Of Tokyo's Favorite Street Foods, Is Made — First Person
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2020x5
How Two Master Sushi Chefs Brought ‘the Original’ Kaiseki Tasting Menu to New York — Omakase
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2020x6
Diving for World Class Butter Clams Off the Coast of Oregon — Deep Dive
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2020x7
How an Armenian Bakery Makes 10,000 Monta Dumplings a Day — No Passport Required
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2020x8
How a Master Sushi Chef Butchers a 250 Pound Bluefin Tuna — Omakase
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2020x9
How Aunty Patricia Makes Nigerian Chicken Skewers with Spicy Peanut Sauce — No Passport Required
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2020x10
How to Harvest and Cook Gooseneck Barnacles — Deep Dive
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2020x11
How a Legendary Chef Runs One of the World's Most Iconic Restaurants — Mise En Place
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2020x12
The Armenian Pitmaster Making Texas-Style Brisket — No Passport Required
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2020x13
Chef Mikiko Ando is a Master of King Crab Sushi — Omakase
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2020x14
How the Oldest Italian Restaurant in America Makes Lasagna — No Passport Required
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2020x15
New Orleans-Style Backyard Duck Roast with Chef Isaac Toups — Prime Time
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2020x16
How Chef Wolfgang Puck Serves 25,000 Dishes at The Oscars Every Year — Mise En Place
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2020x17
How One of Las Vegas’ Best Chinese Restaurants Does Peking Duck — No Passport Required
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2020x18
Cooking the Gem of the Pacific Northwest - Red Rock Crab — Deep Dive
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Cooking the Gem of the Pacific Northwest: Red Rock Crab — Deep Dive
Cooking the Gem of the Pacific Northwest: Red Rock Crab — Deep Dive
2020x19
Boston’s Portuguese Fisherman Make the Best Chowder — No Passport Required
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This episode has no summary.
2020x20
How to Break Down and Cook Whole Rabbits with James Beard Award-Winning Chef Nina Compton—Prime Time
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2020x21
How a Former Rocket Scientist Makes the Best Copper Pots in America — Handmade
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2020x22
How Sushi Master Mitsunori Kusakabe Prepares Yellowtail (Buri) Seven Ways — Omakase
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2020x23
How to Make the Southern Classic Boudin Sausage — Prime Time
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2020x24
How a Master Chef Runs a Two-Michelin-Star Alsatian Restaurant in New York — Mise En Place
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2020x25
How Chef Daniel Boulud Makes His Signature Abalone Dish at Two-Michelin-Starred Daniel — Plateworthy
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2020x26
How Miami’s Chocolate Master Creates the Perfect Bar of Chocolate — Handmade
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2020x27
How Chef James Kent Perfected Grilled Chicken at Michelin-Starred Crown Shy — Plateworthy
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2020x28
How Crispy Cajun Pig Head Is Made by New Orleans Butchers — Prime Time
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2020x29
How Texas Pitmaster Miguel Vidal Perfected the Brisket Taco — Smoke Point
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2020x30
How Khaled Almaghafi Makes Honey From 10 Million Bees in California's Bay Area — First Person
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2020x31
How Korean Pastry Master Eunji Lee Makes a Pear Tart for Two-Michelin-Starred Jungsik — Plateworthy
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2020x32
How a Master Chef Built a Michelin-Starred Taiwanese Restaurant in a Strip Mall — Mise En Place
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2020x33
How Master Sushi Chef Tomonori Nagai Prepares an Octopus for His Omakase — Omakase
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2020x34
Making Smoky Andouille Sausage for a Crawfish Boil in New Orleans — Prime Time
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2020x35
How Onigiri Master Yumiko Ukon Makes 500,000 Rice Balls a Year — First Person
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2020x36
Why LeRoy & Lewis Is The Most Creative Barbecue in Austin — Smoke Point
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2020x37
How Master Chef Yasu Tanaka Makes Sea Urchin Risotto — Omakase
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2020x38
How to Make Deli-Style Roast Beef From a Whole Beef Leg — Prime Time
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2020x39
How a Master Chef Created a Michelin-Starred Restaurant in a Mall Food Court — Mise En Place
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2020x40
How Sushi Master Masayuki Komatsu Uses Japan's Prized Kinki Fish in His Omakase — Omakase
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2020x41
Pastrami Beef Ribs are Interstellar’s Spin on Classic Texas Barbecue — Smoke Point
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2020x42
This Bread Has Been Made in the Bronx for Over 100 Years — First Person
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2020x44
How Ebisu Endo Quickly Became One of Japan’s Top Sushi Restaurants — Omakase
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2020x46
Cooking Fish Tamales, an Ancient Mexican Recipe — First Person
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2020x47
This Tokyo Restaurant Uses the Best Wagyu in the World — Omakase
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2020x49
How Sushi Master Hisashi Udatsu Makes Smoked Otoro at His Tokyo Restaurant — Omakase
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2020x50
Chef Challenge - Carnitas Tacos Two Ways — Improv Kitchen
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Chef Challenge: Carnitas Tacos Two Ways — Improv Kitchen
Chef Challenge: Carnitas Tacos Two Ways — Improv Kitchen
2020x51
How One of New York’s Best Restaurants Built a New Business During Lockdown — Mise En Place
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2020x52
5 Eater Staffers Compete to Bake the Best Cake — Eater Bakes
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2020x53
How Pitmaster Daniel Castillo Brought Central Texas-Style Barbecue to LA — Smoke Point
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2020x55
Who Will Win Eater's Pie Baking Challenge — Eater Bakes
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Who Will Win Eater's Pie Baking Challenge? — Eater Bakes
Who Will Win Eater's Pie Baking Challenge? — Eater Bakes
2020x56
Can You Make Carbonara With Soba Noodles — Improv Kitchen
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Can You Make Carbonara With Soba Noodles? — Improv Kitchen
Can You Make Carbonara With Soba Noodles? — Improv Kitchen
2020x57
How One of the Best Croissants in Paris Is Made — First Person
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2020x58
How an NYC Butcher Shop is Surviving the Pandemic — Prime Time
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2020x59
Chef Nyesha Arrington Makes Handmade Gnocchi from Malanga — Improv Kitchen
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2020x60
How One of Tokyo’s Best Okonomiyaki is Made — First Person
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2020x61
How the Finest Tofu in America is Handmade Every Day — Handmade
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2020x62
Chef Nyesha Arrington Makes Tamagoyaki, a Traditional Japanese Omelette — Improv Kitchen
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2020x63
How Tournant’s Chefs Mastered the Art of Open Fire Cooking — Smoke Point
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2020x64
Tokyo’s Tadenoha Specializes in Boar, Duck, and Bear Meat Cooked Over an Open Fire Grill — Omakase
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2020x65
“A Woman’s Place” Official Trailer [A Vox Creative Production with KitchenAid]
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2020x66
How Grill Master Tom Ellis Uses Fire and a 'Little Hell' to Cook a Feast — Smoke Point
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How Grill Master Tom Ellis Uses Fire and a "Little Hell" to Cook a Feast — Smoke Point
How Grill Master Tom Ellis Uses Fire and a "Little Hell" to Cook a Feast — Smoke Point
2020x67
How Steven Wong Moves 80,000 Pounds of Lobster a Week — Vendors
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2020x68
How Chef Kazuhiro Watanabe Grills 360 Tsukune-Style Yakitori Sticks a Day — First Person
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2020x70
How Beach Hill Smokehouse Brought Texas Barbecue to Canada — Smoke Point
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2020x71
How a Former Rock Star Opened the First Bibimbap Spot on the French Riviera — First Person
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2020x72
How Chef Wesley Altuna's Filipino Delivery Restaurant Is Taking Over Toronto — First Person
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2020x73
What Makes a Better Glaze for Ribs - Fireball Whiskey or Dr Pepper — Prime Time
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What Makes a Better Glaze for Ribs: Fireball Whiskey or Dr Pepper? — Prime Time
What Makes a Better Glaze for Ribs: Fireball Whiskey or Dr Pepper? — Prime Time
2020x74
Harvesting Purple Sea Urchin (Uni) on the Oregon Coast – Deep Dive
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2020x75
How a Glassblowing Master Creates Pieces for Fine Dining Tables — Handmade
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2020x77
How This Indoor Vertical Farm Makes Perfect Japanese Strawberries — Vendors
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2020x78
How Cast Iron Pans Are Made by Hand at Borough Furnace — Handmade
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2020x79
How Chef Jacob Harth Harvests and Cooks Wild Seaweed — Deep Dive
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2020x80
How a Vietnamese Pitmaster is Bringing New Flavors to Texas Barbecue — Smoke Point
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2020x81
How Master Chef Craig Wong Runs his Iconic Jamaican-Chinese Restaurant — Mise En Place
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2020x83
Meat Experts Butcher One of the Most Tender Steaks - the Flat Iron — Prime Time
Episode overview
Meat Experts Butcher One of the Most Tender Steaks: the Flat Iron — Prime Time
Meat Experts Butcher One of the Most Tender Steaks: the Flat Iron — Prime Time
2020x84
How Soy Sauce Has Been Made in Japan for Over 220 Years — Handmade
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2020x85
“A Woman’s Place” Feature Film [A Vox Creative Production with KitchenAid]
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2020x86
Chef Jacob Harth Barbecues Sea Snails on the Beach — Deep Dive
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2020x87
How Smallhold Farms Cultivates Rare Mushrooms for NYC Restaurants — Vendors
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2020x88
How an Expert Chef Makes Crispy Chicken Tenders — Plateworthy
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2020x89
How a Family Business Became One of America's Best Natural Honey Vendors — Vendors
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2020x90
Chef Marielle Fabie on Being A Leader In Her Industry [A Vox Creative Production with KitchenAid]
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2020x92
How the NY Cooperage Makes Up to 100 Whiskey Barrels a Week — Handmade
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2020x93
Restaurateur Karyn Tomlinson on Hitting Her Stride [A Vox Creative Production with KitchenAid]
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2020x94
How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years — Smoke Point
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2020x95
Butcher Etana Diaz On Working in a Male Dominated Field [A Vox Creative Production with KitchenAid]
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2020x96
An Expert Chef's Easy Recipe For French Onion Style Pot Roast — Plateworthy
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2020x97
Season finale
An Expert Chef's Easy Recipe For English Muffins — Plateworthy
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