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Season 10
Jet uses a marinade to get super-tender meat in this sweet and savory Mongolian beef dish.
Jet uses a marinade to get super-tender meat in this sweet and savory Mongolian beef dish.
Samantha makes super fudge-y brownies topped with toasted marshmallows.
Samantha makes super fudge-y brownies topped with toasted marshmallows.
Chef Jet Tila pairs savory, sour, sweet, salty and spicy General Tso's chicken with a Chinese chili garlic.
Chef Jet Tila pairs savory, sour, sweet, salty and spicy General Tso's chicken with a Chinese chili garlic.
Jet Tila makes a quintessential Thai dish that's spicy and savory.
Jet Tila makes a quintessential Thai dish that's spicy and savory.
Jet builds his own teriyaki sauce and shares how to get a beautiful brown crust on seared salmon.
Jet builds his own teriyaki sauce and shares how to get a beautiful brown crust on seared salmon.
Jet Tila shares his tips and tricks for how to make long-grain white rice or jasmine rice.
Jet Tila shares his tips and tricks for how to make long-grain white rice or jasmine rice.
Jet Tila brings traditional green Thai curry right to your dinner table.
Jet Tila brings traditional green Thai curry right to your dinner table.
Jet Tila prepares traditional Pad See Ew.
Jet Tila prepares traditional Pad See Ew.
Kate Koo demonstrates how to make sushi rice and a spicy tuna roll.
Kate Koo demonstrates how to make sushi rice and a spicy tuna roll.
Kate Koo teaches three different traditional techniques to roll sushi.
Kate Koo teaches three different traditional techniques to roll sushi.
Kate Koo demonstrates how to make a modern sushi roll inspired by the California roll with Dungeness crab, avocado, cucumber and sesame seeds.
Kate Koo demonstrates how to make a modern sushi roll inspired by the California roll with Dungeness crab, avocado, cucumber and sesame seeds.
Kate Koo shows how to make an uramaki inside-out roll with Dungeness crab, daikon radish sprouts and cucumber, layered on top with Albacore tuna.
Kate Koo shows how to make an uramaki inside-out roll with Dungeness crab, daikon radish sprouts and cucumber, layered on top with Albacore tuna.
Kate Koo makes horenso no goma-ae, a popular Japanese side dish of spinach dressed in a sesame seed paste, and rolls it into hosomaki sushi.
Kate Koo makes horenso no goma-ae, a popular Japanese side dish of spinach dressed in a sesame seed paste, and rolls it into hosomaki sushi.
Kate Koo turns leftovers into delicious sushi with rotisserie chicken, cucumber and a sesame ginger sauce.
Kate Koo turns leftovers into delicious sushi with rotisserie chicken, cucumber and a sesame ginger sauce.
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