| S2020E01 |
How Tamales Are Made at One of NYC's Favorite Puebla Tamal Shops — Handmade
|
January 2, 2020
|
8
|
|
| S2020E02 |
How Seattle’s Best Filipino Chefs Throw a Dinner Party — No Passport Required
|
January 4, 2020
|
5
|
|
| S2020E03 |
Making Fermented Pork Roll With Brad Leone — Prime Time
|
January 6, 2020
|
13
|
|
| S2020E04 |
How Taiyaki, One Of Tokyo's Favorite Street Foods, Is Made — First Person
|
January 9, 2020
|
3
|
|
| S2020E05 |
How Two Master Sushi Chefs Brought ‘the Original’ Kaiseki Tasting Menu to New York — Omakase
|
January 15, 2020
|
6
|
|
| S2020E06 |
Diving for World Class Butter Clams Off the Coast of Oregon — Deep Dive
|
January 16, 2020
|
10
|
|
| S2020E07 |
How an Armenian Bakery Makes 10,000 Monta Dumplings a Day — No Passport Required
|
January 21, 2020
|
1
|
|
| S2020E08 |
How a Master Sushi Chef Butchers a 250 Pound Bluefin Tuna — Omakase
|
January 23, 2020
|
11
|
|
| S2020E09 |
How Aunty Patricia Makes Nigerian Chicken Skewers with Spicy Peanut Sauce — No Passport Required
|
January 28, 2020
|
4
|
|
| S2020E10 |
How to Harvest and Cook Gooseneck Barnacles — Deep Dive
|
January 29, 2020
|
9
|
|
| S2020E11 |
How a Legendary Chef Runs One of the World's Most Iconic Restaurants — Mise En Place
|
January 30, 2020
|
15
|
|
| S2020E12 |
The Armenian Pitmaster Making Texas-Style Brisket — No Passport Required
|
February 1, 2020
|
2
|
|
| S2020E13 |
Chef Mikiko Ando is a Master of King Crab Sushi — Omakase
|
February 3, 2020
|
11
|
|
| S2020E14 |
How the Oldest Italian Restaurant in America Makes Lasagna — No Passport Required
|
February 4, 2020
|
5
|
|
| S2020E15 |
New Orleans-Style Backyard Duck Roast with Chef Isaac Toups — Prime Time
|
February 6, 2020
|
11
|
|
| S2020E16 |
How Chef Wolfgang Puck Serves 25,000 Dishes at The Oscars Every Year — Mise En Place
|
February 8, 2020
|
7
|
|
| S2020E17 |
How One of Las Vegas’ Best Chinese Restaurants Does Peking Duck — No Passport Required
|
February 11, 2020
|
4
|
|
| S2020E18 |
Cooking the Gem of the Pacific Northwest - Red Rock Crab — Deep Dive
|
February 13, 2020
|
8
|
|
| S2020E19 |
Boston’s Portuguese Fisherman Make the Best Chowder — No Passport Required
|
February 18, 2020
|
4
|
|
| S2020E20 |
How to Break Down and Cook Whole Rabbits with James Beard Award-Winning Chef Nina Compton—Prime Time
|
February 20, 2020
|
11
|
|
| S2020E21 |
How a Former Rocket Scientist Makes the Best Copper Pots in America — Handmade
|
February 22, 2020
|
11
|
|
| S2020E22 |
How Sushi Master Mitsunori Kusakabe Prepares Yellowtail (Buri) Seven Ways — Omakase
|
February 27, 2020
|
12
|
|
| S2020E23 |
How to Make the Southern Classic Boudin Sausage — Prime Time
|
March 5, 2020
|
13
|
|
| S2020E24 |
How a Master Chef Runs a Two-Michelin-Star Alsatian Restaurant in New York — Mise En Place
|
March 7, 2020
|
13
|
|
| S2020E25 |
How Chef Daniel Boulud Makes His Signature Abalone Dish at Two-Michelin-Starred Daniel — Plateworthy
|
March 12, 2020
|
13
|
|
| S2020E26 |
How Miami’s Chocolate Master Creates the Perfect Bar of Chocolate — Handmade
|
March 14, 2020
|
14
|
|
| S2020E27 |
How Chef James Kent Perfected Grilled Chicken at Michelin-Starred Crown Shy — Plateworthy
|
March 18, 2020
|
11
|
|
| S2020E28 |
How Crispy Cajun Pig Head Is Made by New Orleans Butchers — Prime Time
|
March 19, 2020
|
6
|
|
| S2020E29 |
How Texas Pitmaster Miguel Vidal Perfected the Brisket Taco — Smoke Point
|
March 26, 2020
|
14
|
|
| S2020E30 |
How Khaled Almaghafi Makes Honey From 10 Million Bees in California's Bay Area — First Person
|
March 28, 2020
|
8
|
|
| S2020E31 |
How Korean Pastry Master Eunji Lee Makes a Pear Tart for Two-Michelin-Starred Jungsik — Plateworthy
|
April 1, 2020
|
11
|
|
| S2020E32 |
How a Master Chef Built a Michelin-Starred Taiwanese Restaurant in a Strip Mall — Mise En Place
|
April 4, 2020
|
14
|
|
| S2020E33 |
How Master Sushi Chef Tomonori Nagai Prepares an Octopus for His Omakase — Omakase
|
April 8, 2020
|
9
|
|
| S2020E34 |
Making Smoky Andouille Sausage for a Crawfish Boil in New Orleans — Prime Time
|
April 9, 2020
|
17
|
|
| S2020E35 |
How Onigiri Master Yumiko Ukon Makes 500,000 Rice Balls a Year — First Person
|
April 15, 2020
|
6
|
|
| S2020E36 |
Why LeRoy & Lewis Is The Most Creative Barbecue in Austin — Smoke Point
|
April 18, 2020
|
13
|
|
| S2020E37 |
How Master Chef Yasu Tanaka Makes Sea Urchin Risotto — Omakase
|
April 22, 2020
|
11
|
|
| S2020E38 |
How to Make Deli-Style Roast Beef From a Whole Beef Leg — Prime Time
|
April 29, 2020
|
8
|
|
| S2020E39 |
How a Master Chef Created a Michelin-Starred Restaurant in a Mall Food Court — Mise En Place
|
May 2, 2020
|
11
|
|
| S2020E40 |
How Sushi Master Masayuki Komatsu Uses Japan's Prized Kinki Fish in His Omakase — Omakase
|
May 6, 2020
|
13
|
|
| S2020E41 |
Pastrami Beef Ribs are Interstellar’s Spin on Classic Texas Barbecue — Smoke Point
|
May 9, 2020
|
11
|
|
| S2020E42 |
This Bread Has Been Made in the Bronx for Over 100 Years — First Person
|
May 13, 2020
|
6
|
|
| S2020E43 |
How the Pandemic Transformed Drinking Culture
|
May 16, 2020
|
10
|
|
| S2020E44 |
How Ebisu Endo Quickly Became One of Japan’s Top Sushi Restaurants — Omakase
|
May 20, 2020
|
9
|
|
| S2020E45 |
Grilling a Giant Pacific Red Octopus — Deep Dive
|
May 23, 2020
|
5
|
|
| S2020E46 |
Cooking Fish Tamales, an Ancient Mexican Recipe — First Person
|
May 27, 2020
|
6
|
|
| S2020E47 |
This Tokyo Restaurant Uses the Best Wagyu in the World — Omakase
|
May 30, 2020
|
11
|
|
| S2020E48 |
How to Dry-Age Fish in Beeswax — Deep Dive
|
June 3, 2020
|
10
|
|
| S2020E49 |
How Sushi Master Hisashi Udatsu Makes Smoked Otoro at His Tokyo Restaurant — Omakase
|
June 6, 2020
|
16
|
|
| S2020E50 |
Chef Challenge - Carnitas Tacos Two Ways — Improv Kitchen
|
June 10, 2020
|
22
|
|
| S2020E51 |
How One of New York’s Best Restaurants Built a New Business During Lockdown — Mise En Place
|
June 13, 2020
|
13
|
|
| S2020E52 |
5 Eater Staffers Compete to Bake the Best Cake — Eater Bakes
|
June 17, 2020
|
14
|
|
| S2020E53 |
How Pitmaster Daniel Castillo Brought Central Texas-Style Barbecue to LA — Smoke Point
|
June 24, 2020
|
10
|
|
| S2020E54 |
How to Make Falafel Without Chickpeas — Improv Kitchen
|
June 27, 2020
|
16
|
|
| S2020E55 |
Who Will Win Eater's Pie Baking Challenge — Eater Bakes
|
July 1, 2020
|
15
|
|
| S2020E56 |
Can You Make Carbonara With Soba Noodles — Improv Kitchen
|
July 15, 2020
|
16
|
|
| S2020E57 |
How One of the Best Croissants in Paris Is Made — First Person
|
July 18, 2020
|
4
|
|
| S2020E58 |
How an NYC Butcher Shop is Surviving the Pandemic — Prime Time
|
July 22, 2020
|
7
|
|
| S2020E59 |
Chef Nyesha Arrington Makes Handmade Gnocchi from Malanga — Improv Kitchen
|
July 25, 2020
|
11
|
|
| S2020E60 |
How One of Tokyo’s Best Okonomiyaki is Made — First Person
|
July 29, 2020
|
6
|
|
| S2020E61 |
How the Finest Tofu in America is Handmade Every Day — Handmade
|
August 5, 2020
|
9
|
|
| S2020E62 |
Chef Nyesha Arrington Makes Tamagoyaki, a Traditional Japanese Omelette — Improv Kitchen
|
August 8, 2020
|
16
|
|
| S2020E63 |
How Tournant’s Chefs Mastered the Art of Open Fire Cooking — Smoke Point
|
August 15, 2020
|
9
|
|
| S2020E64 |
Tokyo’s Tadenoha Specializes in Boar, Duck, and Bear Meat Cooked Over an Open Fire Grill — Omakase
|
August 19, 2020
|
12
|
|
| S2020E65 |
“A Woman’s Place” Official Trailer [A Vox Creative Production with KitchenAid]
|
August 24, 2020
|
2
|
|
| S2020E66 |
How Grill Master Tom Ellis Uses Fire and a 'Little Hell' to Cook a Feast — Smoke Point
|
August 26, 2020
|
11
|
|
| S2020E67 |
How Steven Wong Moves 80,000 Pounds of Lobster a Week — Vendors
|
September 2, 2020
|
17
|
|
| S2020E68 |
How Chef Kazuhiro Watanabe Grills 360 Tsukune-Style Yakitori Sticks a Day — First Person
|
September 9, 2020
|
6
|
|
| S2020E69 |
How a Woodworking Master Makes Bowls — Handmade
|
September 14, 2020
|
12
|
|
| S2020E70 |
How Beach Hill Smokehouse Brought Texas Barbecue to Canada — Smoke Point
|
September 19, 2020
|
12
|
|
| S2020E71 |
How a Former Rock Star Opened the First Bibimbap Spot on the French Riviera — First Person
|
September 23, 2020
|
5
|
|
| S2020E72 |
How Chef Wesley Altuna's Filipino Delivery Restaurant Is Taking Over Toronto — First Person
|
September 26, 2020
|
13
|
|
| S2020E73 |
What Makes a Better Glaze for Ribs - Fireball Whiskey or Dr Pepper — Prime Time
|
September 30, 2020
|
16
|
|
| S2020E74 |
Harvesting Purple Sea Urchin (Uni) on the Oregon Coast – Deep Dive
|
October 5, 2020
|
9
|
|
| S2020E75 |
How a Glassblowing Master Creates Pieces for Fine Dining Tables — Handmade
|
October 7, 2020
|
11
|
|
| S2020E76 |
Meat Experts Make Beer Can Duck — Prime Time
|
October 14, 2020
|
12
|
|
| S2020E77 |
How This Indoor Vertical Farm Makes Perfect Japanese Strawberries — Vendors
|
October 17, 2020
|
22
|
|
| S2020E78 |
How Cast Iron Pans Are Made by Hand at Borough Furnace — Handmade
|
October 21, 2020
|
11
|
|
| S2020E79 |
How Chef Jacob Harth Harvests and Cooks Wild Seaweed — Deep Dive
|
October 24, 2020
|
11
|
|
| S2020E80 |
How a Vietnamese Pitmaster is Bringing New Flavors to Texas Barbecue — Smoke Point
|
October 28, 2020
|
11
|
|
| S2020E81 |
How Master Chef Craig Wong Runs his Iconic Jamaican-Chinese Restaurant — Mise En Place
|
October 31, 2020
|
15
|
|
| S2020E82 |
Catching and Grilling the Monkeyface Eel — Deep Dive
|
November 2, 2020
|
11
|
|
| S2020E83 |
Meat Experts Butcher One of the Most Tender Steaks - the Flat Iron — Prime Time
|
November 4, 2020
|
16
|
|
| S2020E84 |
How Soy Sauce Has Been Made in Japan for Over 220 Years — Handmade
|
November 11, 2020
|
14
|
|
| S2020E85 |
“A Woman’s Place” Feature Film [A Vox Creative Production with KitchenAid]
|
November 16, 2020
|
28
|
|
| S2020E86 |
Chef Jacob Harth Barbecues Sea Snails on the Beach — Deep Dive
|
November 18, 2020
|
8
|
|
| S2020E87 |
How Smallhold Farms Cultivates Rare Mushrooms for NYC Restaurants — Vendors
|
November 21, 2020
|
12
|
|
| S2020E88 |
How an Expert Chef Makes Crispy Chicken Tenders — Plateworthy
|
November 25, 2020
|
9
|
|
| S2020E89 |
How a Family Business Became One of America's Best Natural Honey Vendors — Vendors
|
November 28, 2020
|
10
|
|
| S2020E90 |
Chef Marielle Fabie on Being A Leader In Her Industry [A Vox Creative Production with KitchenAid]
|
November 30, 2020
|
2
|
|
| S2020E91 |
How an Expert Chef Makes Potato Rolls — Plateworthy
|
December 2, 2020
|
8
|
|
| S2020E92 |
How the NY Cooperage Makes Up to 100 Whiskey Barrels a Week — Handmade
|
December 5, 2020
|
15
|
|
| S2020E93 |
Restaurateur Karyn Tomlinson on Hitting Her Stride [A Vox Creative Production with KitchenAid]
|
December 7, 2020
|
2
|
|
| S2020E94 |
How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years — Smoke Point
|
December 9, 2020
|
14
|
|
| S2020E95 |
Butcher Etana Diaz On Working in a Male Dominated Field [A Vox Creative Production with KitchenAid]
|
December 14, 2020
|
2
|
|
| S2020E96 |
An Expert Chef's Easy Recipe For French Onion Style Pot Roast — Plateworthy
|
December 16, 2020
|
7
|
|
| S2020E97 |
An Expert Chef's Easy Recipe For English Muffins — Plateworthy
season finale
|
December 23, 2020
|
9
|
|
