Eater - Unknown - Season 2021

TheTVDB.com Season ID 1951566
Created August 23, 2021
Modified March 3, 2024

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	Name	First Aired	Runtime
S2021E01	How Jewish Pitmaster Izzy Eidelman Creates Some of Brooklyn's Finest Kosher Barbecue — Smoke Point	January 2, 2021	11
S2021E02	Chef Nabil Attard's French-Syrian Take on Stuffed Grape Leaves — First Person	January 6, 2021	9
S2021E03	How a New Jersey Family Grows and Sells Yuzu to Michelin-Starred Restaurants — Vendors	January 9, 2021	12
S2021E04	How a Master Potter Makes Giant Kimchi Pots Using the Traditional Method — Handmade	January 13, 2021	13
S2021E05	Why Kwang Hee “Mama” Park is the Queen of Kimchi — First Person	January 16, 2021	11
S2021E06	How Pitmaster John Lewis Brought Texas Barbecue to South Carolina — Smoke Point	January 20, 2021	13
S2021E07	How Kwangjuyo Makes Traditional Korean Ceramic Dishes for Michelin-Starred Restaurants — Handmade	January 27, 2021	13
S2021E08	How Crispy Golden Fried Pork Is Made at Tokyo's Tonkatsu Hinata — First Person	February 3, 2021	10
S2021E09	How 60,000 Metric Tons of Salt Are Harvested from One of the World’s Saltiest Lakes — Handmade	February 10, 2021	11
S2021E10	How an NYC Sushi Chef Prepares 300 Takeout Omakases — Omakase	February 13, 2021	9
S2021E11	How an Indoor Farm Uses Technology to Grow 80,000 Pounds of Produce per Week — Dan Does	February 20, 2021	11
S2021E12	How 'the Avocado Guy' of NYC Supplies Michelin-Starred Restaurants — Vendors	February 24, 2021	10
S2021E13	How Pitmaster Matt Horn Developed His Signature ‘West Coast-Style' Barbecue in Oakland — Smoke Point	February 26, 2021	9
S2021E14	Why Forging Damascus Steel Knives Takes Years to Master — Handmade	March 3, 2021	14
S2021E15	How One of Oakland’s Best Taco Trucks Makes Quesabirria — First Person	March 11, 2021	9
S2021E16	How Pitmaster Pliny Reynolds Brought Texas Barbecue to Portland, Maine — Smoke Point	March 13, 2021	13
S2021E17	How Merzbacher's Bakery Creates Some of Philadelphia's Favorite Bread — Vendors	March 20, 2021	14
S2021E18	How a High-Tech Mussel Farm Produces 7,000 Pounds of Gigantic Mussels per Day — Dan Does	March 24, 2021	12
S2021E19	How Two of Seoul's Most Celebrated Chefs Created a New Korean Fried Chicken Restaurant —First Person	March 27, 2021	9
S2021E20	A Day in the Life of Whole Animal Butcher Heather Marold Thomason — Clocking In	March 31, 2021	15
S2021E21	How Expert Chef Nyesha Arrington Makes a World Class Chicken Parmesan — Plateworthy	April 7, 2021	16
S2021E22	How Chef Park Kyeong-Mi Makes the Legendary Korean Dish Tteok — First Person	April 10, 2021	8
S2021E23	How Expert Butchers Create a Lean Meat Burger with Elk — Prime Time	April 14, 2021	13
S2021E24	How a Master Fermenter Makes the Iconic Korean Rice Drink Makgeolli — Handmade	April 17, 2021	14
S2021E25	How a Master Chef Makes Every Style of French Fries — Plateworthy	April 23, 2021	20
S2021E26	How an Eel Farm Grows and Smokes Eels for Top Sushi Restaurants — Dan Does	April 24, 2021	12
S2021E27	How a Korean Noodle Master Takes An Entire Week to Create The Perfect Noodle — Handmade	April 28, 2021	11
S2021E28	Expert Butchers Test Out 10 Different Chicken Wing Recipes — Prime Time	May 1, 2021	19
S2021E29	How Chef Eric Sze Is Changing the Game for Taiwanese Food in NYC — Eater New Guard	May 4, 2021	14
S2021E30	How a Master Chef Recreates Stouffer’s Salisbury Steak TV Dinner — Plateworthy	May 5, 2021	13
S2021E31	Is Dry-Aged Pork the Future of Steakhouses — Prime Time	May 12, 2021	11
S2021E32	How Two Brothers Mastered a Classic French Pastry - The Eclair — First Person	May 15, 2021	9
S2021E33	How a Master Chef Recreates Totino’s Pizza Rolls — Plateworthy	May 19, 2021	7
S2021E34	How Sesame Oil is Made — Handmade	May 22, 2021	10
S2021E35	Can Meat Experts Ben and Brent Recreate Spam — Prime Time	May 26, 2021	11
S2021E36	How New York's Butcher Girls Run Their Meat Omakase Subscription Service — Queer Table	June 2, 2021	13
S2021E37	How Chef Yia Vang Honors Hmong Cooking With Open Fire Feasts — Smoke Point	June 5, 2021	11
S2021E38	How Heart of Dinner Delivers 65,000+ Meals to Elderly Asian New Yorkers — Queer Table	June 9, 2021	10
S2021E39	How Yama Seafood Sells 8,000 Pounds of Tuna to NYC's Michelin-Starred Restaurants — Vendors	June 12, 2021	11
S2021E40	How French Camembert Cheese Is Made at La Ferme Du Champ Secret — First Person	June 16, 2021	8
S2021E41	How Chef Deborah VanTrece Makes Some of the Most Unique Soul Food in Atlanta — Queer Table	June 23, 2021	11
S2021E42	How Chef Ed Szymanski Perfected Fish & Chips at NYC’s Dame — Eater New Guard	June 28, 2021	14
S2021E43	How a Master Chef Runs New York's Most Iconic New Indian Restaurant — Mise En Place	July 7, 2021	13
S2021E44	How Top Banana Moves Over One Million Pounds of Bananas per Week — Vendors	July 14, 2021	13
S2021E45	How Louisiana’s Biggest Crawfish Farm Sells Three Million Pounds of Crawfish Every Year — Dan Does	July 19, 2021	11
S2021E46	How a Master Chef Catches Thailand’s Giant River Prawns for an Ancient Thai Dish — Made in Thailand	July 21, 2021	11
S2021E47	How America's Largest Cast Iron Pan Factory Makes Almost Two Million Pans per Month — Dan Does	July 26, 2021	13
S2021E48	How a Master Chef Runs an Iconic 115-Year-Old New Orleans Restaurant — Mise En Place	August 4, 2021	15
S2021E49	How one of the World's Biggest Mozzarella Distributers Makes its Cheese — Vendors	August 7, 2021	11
S2021E50	How Pitmaster Shalamar Lane Brought Alabama and Texas Barbecue Traditions to California —Smoke Point	August 11, 2021	9
S2021E51	How Two Master Chefs Run the Only Michelin-Starred Korean Steakhouse — Mise En Place	August 16, 2021	25
S2021E52	How Filipino Pitmaster Johneric Concordia Makes Some of the Best Barbecue in LA — Smoke Point	August 25, 2021	11
S2021E53	How to Make the Perfect Blueberry Pie — First Person	September 1, 2021	12
S2021E54	How Master Brewer James Jin Brought Premium Sake Back to California — Handmade	September 8, 2021	14
S2021E55	How a Nashville Chef Uses Open Fire to Create Modern Barbecue Masterpieces — Smoke Point	September 15, 2021	10
S2021E56	How the Maker's Mark Distillery Produces 24 Million Bottles of Bourbon per Year — Dan Does	September 23, 2021	14
S2021E57	How a New York Sushi Master is Creating a New Omakase — Omakase	September 28, 2021	14
S2021E58	How Carbon Steel Woks are Forged by Hand — Handmade	October 2, 2021	9
S2021E59	How Cheol Hong Park Produces Some of Korea's Finest Caviar — Vendors	October 6, 2021	11
S2021E60	How Chef Atip Tangjantuk Brought Thai Flavors into a Japanese Omakase — Omakase	October 13, 2021	15
S2021E61	How a 96-Year-Old Bronzeware Master Makes Yugi Pots by Hand — Handmade	October 20, 2021	12
S2021E62	The Ultimate Aussie Barbecue is on the Jersey Shore — Smoke Point	October 27, 2021	14
S2021E63	How One of California's Biggest Wineries Produces Over 12 Million Bottles per Year — Dan Does	November 3, 2021	14
S2021E64	How Two Master Thai Chefs Prepare a Whole Cow Isan Feast — Made in Thailand	November 10, 2021	17
S2021E65	The Business of Korea's Most Expensive Mushrooms — Vendors	November 13, 2021	10
S2021E66	How a Kashmiri Chef Is Keeping the Art of Mutton Harissa Alive — First Person	November 17, 2021	9
S2021E67	How a Master Chef Built a Michelin-Starred Italian Restaurant in New York City — Mise En Place	November 23, 2021	23
S2021E68	How German Pretzel Maker Ludwig Neulinger Bakes 4,000 Bavarian Pretzels Daily — First Person	December 1, 2021	7
S2021E69	How a Master Chef Runs the Only Two Michelin-Starred Mexican Restaurant in America — Mise En Place	December 8, 2021	17
S2021E70	How a Master Italian Baker Creates The Perfect Panettone — First Person	December 11, 2021	12
S2021E71	How a Master Chef Runs a Michelin-Starred Restaurant With a Constantly Changing Menu — Mise En Place	December 15, 2021	12
S2021E72	How a Master Chef Is Reinventing the New York Tasting Menu — Mise En Place	December 22, 2021	17
S2021E73	Why 10,000 People Are on the Waitlist for Kora’s Filipino Doughnuts — First Person season finale	December 29, 2021	16

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