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Season 2021
2021x1
How Jewish Pitmaster Izzy Eidelman Creates Some of Brooklyn's Finest Kosher Barbecue — Smoke Point
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2021x2
Chef Nabil Attard's French-Syrian Take on Stuffed Grape Leaves — First Person
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2021x3
How a New Jersey Family Grows and Sells Yuzu to Michelin-Starred Restaurants — Vendors
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2021x4
How a Master Potter Makes Giant Kimchi Pots Using the Traditional Method — Handmade
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2021x5
Why Kwang Hee “Mama” Park is the Queen of Kimchi — First Person
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2021x6
How Pitmaster John Lewis Brought Texas Barbecue to South Carolina — Smoke Point
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2021x7
How Kwangjuyo Makes Traditional Korean Ceramic Dishes for Michelin-Starred Restaurants — Handmade
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2021x8
How Crispy Golden Fried Pork Is Made at Tokyo's Tonkatsu Hinata — First Person
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2021x9
How 60,000 Metric Tons of Salt Are Harvested from One of the World’s Saltiest Lakes — Handmade
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2021x10
How an NYC Sushi Chef Prepares 300 Takeout Omakases — Omakase
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2021x11
How an Indoor Farm Uses Technology to Grow 80,000 Pounds of Produce per Week — Dan Does
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2021x12
How 'the Avocado Guy' of NYC Supplies Michelin-Starred Restaurants — Vendors
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2021x13
How Pitmaster Matt Horn Developed His Signature ‘West Coast-Style' Barbecue in Oakland — Smoke Point
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2021x14
Why Forging Damascus Steel Knives Takes Years to Master — Handmade
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2021x15
How One of Oakland’s Best Taco Trucks Makes Quesabirria — First Person
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2021x16
How Pitmaster Pliny Reynolds Brought Texas Barbecue to Portland, Maine — Smoke Point
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2021x17
How Merzbacher's Bakery Creates Some of Philadelphia's Favorite Bread — Vendors
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2021x18
How a High-Tech Mussel Farm Produces 7,000 Pounds of Gigantic Mussels per Day — Dan Does
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2021x19
How Two of Seoul's Most Celebrated Chefs Created a New Korean Fried Chicken Restaurant —First Person
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2021x20
A Day in the Life of Whole Animal Butcher Heather Marold Thomason — Clocking In
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2021x21
How Expert Chef Nyesha Arrington Makes a World Class Chicken Parmesan — Plateworthy
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2021x22
How Chef Park Kyeong-Mi Makes the Legendary Korean Dish Tteok — First Person
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2021x23
How Expert Butchers Create a Lean Meat Burger with Elk — Prime Time
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2021x24
How a Master Fermenter Makes the Iconic Korean Rice Drink Makgeolli — Handmade
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2021x25
How a Master Chef Makes Every Style of French Fries — Plateworthy
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2021x26
How an Eel Farm Grows and Smokes Eels for Top Sushi Restaurants — Dan Does
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2021x27
How a Korean Noodle Master Takes An Entire Week to Create The Perfect Noodle — Handmade
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2021x28
Expert Butchers Test Out 10 Different Chicken Wing Recipes — Prime Time
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2021x29
How Chef Eric Sze Is Changing the Game for Taiwanese Food in NYC — Eater New Guard
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2021x30
How a Master Chef Recreates Stouffer’s Salisbury Steak TV Dinner — Plateworthy
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2021x31
Is Dry-Aged Pork the Future of Steakhouses — Prime Time
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Is Dry-Aged Pork the Future of Steakhouses? — Prime Time
Is Dry-Aged Pork the Future of Steakhouses? — Prime Time
2021x32
How Two Brothers Mastered a Classic French Pastry - The Eclair — First Person
Episode overview
How Two Brothers Mastered a Classic French Pastry: The Eclair — First Person
How Two Brothers Mastered a Classic French Pastry: The Eclair — First Person
2021x33
How a Master Chef Recreates Totino’s Pizza Rolls — Plateworthy
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2021x35
Can Meat Experts Ben and Brent Recreate Spam — Prime Time
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Can Meat Experts Ben and Brent Recreate Spam? — Prime Time
Can Meat Experts Ben and Brent Recreate Spam? — Prime Time
2021x36
How New York's Butcher Girls Run Their Meat Omakase Subscription Service — Queer Table
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2021x37
How Chef Yia Vang Honors Hmong Cooking With Open Fire Feasts — Smoke Point
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2021x38
How Heart of Dinner Delivers 65,000+ Meals to Elderly Asian New Yorkers — Queer Table
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2021x39
How Yama Seafood Sells 8,000 Pounds of Tuna to NYC's Michelin-Starred Restaurants — Vendors
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2021x40
How French Camembert Cheese Is Made at La Ferme Du Champ Secret — First Person
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2021x41
How Chef Deborah VanTrece Makes Some of the Most Unique Soul Food in Atlanta — Queer Table
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2021x42
How Chef Ed Szymanski Perfected Fish & Chips at NYC’s Dame — Eater New Guard
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2021x43
How a Master Chef Runs New York's Most Iconic New Indian Restaurant — Mise En Place
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2021x44
How Top Banana Moves Over One Million Pounds of Bananas per Week — Vendors
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2021x45
How Louisiana’s Biggest Crawfish Farm Sells Three Million Pounds of Crawfish Every Year — Dan Does
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2021x46
How a Master Chef Catches Thailand’s Giant River Prawns for an Ancient Thai Dish — Made in Thailand
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2021x47
How America's Largest Cast Iron Pan Factory Makes Almost Two Million Pans per Month — Dan Does
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2021x48
How a Master Chef Runs an Iconic 115-Year-Old New Orleans Restaurant — Mise En Place
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2021x49
How one of the World's Biggest Mozzarella Distributers Makes its Cheese — Vendors
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2021x50
How Pitmaster Shalamar Lane Brought Alabama and Texas Barbecue Traditions to California —Smoke Point
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2021x51
How Two Master Chefs Run the Only Michelin-Starred Korean Steakhouse — Mise En Place
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2021x52
How Filipino Pitmaster Johneric Concordia Makes Some of the Best Barbecue in LA — Smoke Point
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2021x54
How Master Brewer James Jin Brought Premium Sake Back to California — Handmade
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2021x55
How a Nashville Chef Uses Open Fire to Create Modern Barbecue Masterpieces — Smoke Point
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2021x56
How the Maker's Mark Distillery Produces 24 Million Bottles of Bourbon per Year — Dan Does
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2021x57
How a New York Sushi Master is Creating a New Omakase — Omakase
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2021x59
How Cheol Hong Park Produces Some of Korea's Finest Caviar — Vendors
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2021x60
How Chef Atip Tangjantuk Brought Thai Flavors into a Japanese Omakase — Omakase
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2021x61
How a 96-Year-Old Bronzeware Master Makes Yugi Pots by Hand — Handmade
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2021x62
The Ultimate Aussie Barbecue is on the Jersey Shore — Smoke Point
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2021x63
How One of California's Biggest Wineries Produces Over 12 Million Bottles per Year — Dan Does
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2021x64
How Two Master Thai Chefs Prepare a Whole Cow Isan Feast — Made in Thailand
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2021x65
The Business of Korea's Most Expensive Mushrooms — Vendors
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2021x66
How a Kashmiri Chef Is Keeping the Art of Mutton Harissa Alive — First Person
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2021x67
How a Master Chef Built a Michelin-Starred Italian Restaurant in New York City — Mise En Place
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2021x68
How German Pretzel Maker Ludwig Neulinger Bakes 4,000 Bavarian Pretzels Daily — First Person
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2021x69
How a Master Chef Runs the Only Two Michelin-Starred Mexican Restaurant in America — Mise En Place
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2021x70
How a Master Italian Baker Creates The Perfect Panettone — First Person
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2021x71
How a Master Chef Runs a Michelin-Starred Restaurant With a Constantly Changing Menu — Mise En Place
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2021x72
How a Master Chef Is Reinventing the New York Tasting Menu — Mise En Place
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2021x73
Season finale
Why 10,000 People Are on the Waitlist for Kora’s Filipino Doughnuts — First Person
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