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Season 1
1x1 Learning to Carve Ice with Ice Sculptor Shintaro Okamoto Episode overview
Air date
Apr 18, 2018
The premiere episode sees Pickens exploring the art of ice sculpting at Okamoto Studios in Queens, NY. Okamoto Studios has provided sculptures for cocktail bars, bar mitzvahs, and events like New York Fashion Week since 2003.
The premiere episode sees Pickens exploring the art of ice sculpting at Okamoto Studios in Queens, NY. Okamoto Studios has provided sculptures for cocktail bars, bar mitzvahs, and events like New York Fashion Week since 2003.
1x2 How Medieval Times Serves 1300 Chicken Dinners in 30 Minutes Episode overview
Air date
May 15, 2018
On today's episode of How to Make It, chef Katie Pickens is at Medieval Times, where somehow they are able to feed up to 1350 people in under 30 minutes.
On today's episode of How to Make It, chef Katie Pickens is at Medieval Times, where somehow they are able to feed up to 1350 people in under 30 minutes.
On this episode of How to Make It, chef Katie Pickens is learning to bend glass into neon signs at Brooklyn Glass.
On this episode of How to Make It, chef Katie Pickens is learning to bend glass into neon signs at Brooklyn Glass.
1x4 How Fine Dining Waiters Learn to Move Across the Dining Room Episode overview
Air date
May 30, 2018
On this episode of How To Make It, Chef Katie Pickens is in Boston to meet up with Rachel Cossar, a former ballet dancer who is using her talents to help restaurants improve their service.
On this episode of How To Make It, Chef Katie Pickens is in Boston to meet up with Rachel Cossar, a former ballet dancer who is using her talents to help restaurants improve their service.
On today's episode of How To Make It, Chef Katie Pickens is at Salty Road, learning to make banana salt water taffy.
On today's episode of How To Make It, Chef Katie Pickens is at Salty Road, learning to make banana salt water taffy.
1x7 How Hyper-Realistic Cakes Are Sculpted and Decorated at Cake Power Episode overview
Air date
Jul 02, 2018
As a former line cook, Katie Pickens has grown accustomed to quick-fire results and immediate satisfaction. Making hyper-realistic cakes is quite the opposite! The proposed cake is first .. show full overview
As a former line cook, Katie Pickens has grown accustomed to quick-fire results and immediate satisfaction. Making hyper-realistic cakes is quite the opposite! The proposed cake is first drafted out on a drawing board then made into stencils from every angle. This is before the initial cake construction and covering; all of these steps priming the cake to transform into art. A background in art, drawing, sculpting and of course, pastry seem to come in handy for this task - none of which she has much experience in. As she's guided through the process by Kate Sullivan of Cake Power, her appreciation for the skills required to pull this off increase dramatically.
1x8 How Sea Urchin (Uni) Is Processed Commercially Episode overview
Air date
Oct 06, 2018
On today's episode, chef Katie Pickens is at Maruhide in California, one of the countries top sea urchin processors. Once in, Katie learns how uni is de-shelled, cleaned and sorted.
On today's episode, chef Katie Pickens is at Maruhide in California, one of the countries top sea urchin processors. Once in, Katie learns how uni is de-shelled, cleaned and sorted.
On today's episode of How to Make It, chef Katie Pickens is at Roloff Manufacturing Company, learning the whole process of making cast iron pans.
On today's episode of How to Make It, chef Katie Pickens is at Roloff Manufacturing Company, learning the whole process of making cast iron pans.
1x10 How Fishermen Are Fighting to Control the Asian Carp Population Episode overview
Air date
Oct 18, 2018
On today's episode of How to Make It, chef Katie Pickens is out on the water learning about the process of fishing and selling Asian Carp, one of the greatest threat to American lakes.
On today's episode of How to Make It, chef Katie Pickens is out on the water learning about the process of fishing and selling Asian Carp, one of the greatest threat to American lakes.
1x11 How Russian Sturgeon Caviar Is Farmed and Processed Episode overview
Air date
Nov 10, 2018
Marshallberg Farm is producing some of the only Russian sturgeon caviar in America, and today chef Katie Pickens is learning how it goes from fish to tin.
Marshallberg Farm is producing some of the only Russian sturgeon caviar in America, and today chef Katie Pickens is learning how it goes from fish to tin.
1x12 How Olive Oil Is Farmed and Processed at the Country's Biggest Producer Episode overview
Air date
Nov 29, 2018
On today's episode of How to Make It, chef Katie Pickens is at California Olive Ranch, the biggest producer of olive oil in America.
On today's episode of How to Make It, chef Katie Pickens is at California Olive Ranch, the biggest producer of olive oil in America.
1x13 How A Brazilian Steakhouse Serves 1000 People per Night Episode overview
Air date
Dec 07, 2018
On today's episode of How to Make It, chef Katie Pickens is at the Brazilian steakhouse, Fogo de Chão, learning what goes into their endless skewers of meat.
On today's episode of How to Make It, chef Katie Pickens is at the Brazilian steakhouse, Fogo de Chão, learning what goes into their endless skewers of meat.
Chef Katie Pickens heads to the Frito-Lay factory, and learns about their meticulous process for developing chip flavors.
Chef Katie Pickens heads to the Frito-Lay factory, and learns about their meticulous process for developing chip flavors.
1x19 How Airplane Food Is Made to Be Served at 30,000 Feet Episode overview
Air date
Mar 29, 2019
Chef Katie Pickens works with Delta Air Lines chefs to develop and package their dishes on the ground at Gate Gourmet, taking into consideration how their flavors will change once served in the air.
Chef Katie Pickens works with Delta Air Lines chefs to develop and package their dishes on the ground at Gate Gourmet, taking into consideration how their flavors will change once served in the air.
1x20Show finale How Custom Barbecue Smokers are Made Episode overview
Air date
Jul 30, 2019
On this episode of How to Make It, host Katie Pickens visits Mill Scale Metalworks to learn how the brothers behind the brand build custom smokers for some of Austin's biggest names in barbecue.
On this episode of How to Make It, host Katie Pickens visits Mill Scale Metalworks to learn how the brothers behind the brand build custom smokers for some of Austin's biggest names in barbecue.
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