| S2019E01 |
Experimenting with a Vietnamese Short Rib Dish That’s Steamed, Grilled and Deep Fried — Prime Time
|
January 1, 2019
|
7
|
|
| S2019E02 |
Tuna Master Kuniaki Yoshizawa Serves an Entire Omakase out of Bluefin Tuna — Omakase
|
January 4, 2019
|
13
|
|
| S2019E03 |
Can You Make a Hand Cut Dry Age Beef Burger in Just 10 Days — Prime Time
|
January 8, 2019
|
7
|
|
| S2019E04 |
What to Eat, See, and Do in Lisbon, Portugal — Travel, Eat, Repeat
|
January 9, 2019
|
9
|
|
| S2019E05 |
Can Any of These Four Unitasking Gadgets Outperform a Chef — The Kitchen Gadget Test Show
|
January 14, 2019
|
8
|
|
| S2019E06 |
What to Eat, See, and Do in Sintra, Portugal — Travel, Eat, Repeat
|
January 16, 2019
|
7
|
|
| S2019E07 |
Why Nebraska Is Obsessed with the Runza Sandwich — Cult Following
|
January 19, 2019
|
1
|
|
| S2019E08 |
The Best Days in Peniche, Portugal End with Giant Seafood Platters — Travel, Eat, Repeat
|
January 24, 2019
|
6
|
|
| S2019E09 |
Is the Philips Pasta Maker the Best Home Pasta Extruder — The Kitchen Gadget Test Show
|
January 29, 2019
|
7
|
|
| S2019E10 |
What Does Sushi Taste Like in Aveiro, Portugal — Travel, Eat, Repeat
|
January 30, 2019
|
8
|
|
| S2019E11 |
Master Chef Florent Cheveau Runs the Busiest Pastry Shop in Las Vegas — Chefs of the Strip
|
February 2, 2019
|
7
|
|
| S2019E12 |
What Is the Best Home Meat Grinder Under $200 — The Kitchen Gadget Test Show
|
February 5, 2019
|
10
|
|
| S2019E13 |
No Trip to Porto, Portugal Is Complete without the Francesinha Sandwich — Travel, Eat, Repeat
|
February 6, 2019
|
7
|
|
| S2019E14 |
How Cheese Is Made — How to Make It
|
February 11, 2019
|
7
|
|
| S2019E15 |
Can You Do Korean Barbecue Indoors with the Smokeless Charcoal Grill — The Kitchen Gadget Test Show
|
February 12, 2019
|
5
|
|
| S2019E16 |
How Two Master Chefs Created a Kaiseki Menu in Seoul, Korea — Omakase Korea
|
February 14, 2019
|
13
|
|
| S2019E17 |
Why Zippy's Is Hawaii's Favorite Fast Food Restaurant — Cult Following
|
February 16, 2019
|
2
|
|
| S2019E18 |
How Benton's Turns 12,000 Pounds of Pork Belly into Bacon Every Week — How to Make It
|
February 18, 2019
|
9
|
|
| S2019E19 |
Testing Three Recipes on the Legendary $1,500 Thermomix — The Kitchen Gadget Test Show
|
February 19, 2019
|
7
|
|
| S2019E20 |
How to Cook Dry Rub Steaks Over a Huge Open Fire — Prime Time
|
February 20, 2019
|
9
|
|
| S2019E21 |
What It Takes to Feed Over 3000 Animals a Day at the San Diego Zoo Safari Park — How to Make It
|
February 25, 2019
|
7
|
|
| S2019E22 |
How Master Sushi Chef Kate Koo Charted Her Own Sushi Path — Omakase
|
February 26, 2019
|
8
|
|
| S2019E23 |
Some of the Best Steaks Come From the Beef Leg — Prime Time
|
February 27, 2019
|
9
|
|
| S2019E24 |
How Le Bernardin’s Executive Pastry Chef Turned a Coconut into an Edible Work of Art – Sugar Coated
|
March 2, 2019
|
7
|
|
| S2019E25 |
Why Max's Restaurant is a Beloved Filipino Chain — Halo Halo
|
March 4, 2019
|
6
|
|
| S2019E26 |
Why Is the Midwest Obsessed with Portillo's and the Chicago Dog — Cult Following
|
March 5, 2019
|
2
|
|
| S2019E27 |
Can the Worst Steak on the Cow Be Saved with a Tub of Beef Fat — Prime Time
|
March 6, 2019
|
9
|
|
| S2019E28 |
Seattle’s Pike Place Fish Market Has a Legendary Filipino Food Stall — Halo Halo
|
March 11, 2019
|
7
|
|
| S2019E29 |
What It Takes to Farm 10,000 Oysters a Week in Freezing Temperatures — How to Make It
|
March 12, 2019
|
8
|
|
| S2019E30 |
How a Korean Sushi Master Is Breaking all the Sushi Rules – Omakase
|
March 13, 2019
|
17
|
|
| S2019E31 |
Why LA Is the Best Place to Eat Filipino Food in America — Halo Halo
|
March 20, 2019
|
7
|
|
| S2019E32 |
Can a Lamb Neck Be Turned into a Porchetta — Prime Time
|
March 21, 2019
|
7
|
|
| S2019E33 |
What a Research Chef Does at Frito-Lay — How To Make It
|
March 22, 2019
|
8
|
|
| S2019E34 |
How Legendary Chocolate Master Jacques Torres Builds Chocolate Sculptures — Sugar Coated
|
March 23, 2019
|
7
|
|
| S2019E35 |
Chef Nobu Yamazaki Turned His Family's Izakaya Into a Michelin-Starred Sushi Counter — Omakase
|
March 25, 2019
|
7
|
|
| S2019E36 |
How Airplane Food Is Made to Be Served at 30,000 Feet — How To Make It
|
March 29, 2019
|
9
|
|
| S2019E37 |
A Korean Street Food Crawl at the Legendary Gwangjang Market — K-Town
|
April 1, 2019
|
7
|
|
| S2019E38 |
How to Build a Hunanese Charcuterie Plate — Prime Time
|
April 4, 2019
|
5
|
|
| S2019E39 |
How Jungsik’s Executive Pastry Chef Makes a Black Truffle Dessert — Sugar Coated
|
April 5, 2019
|
6
|
|
| S2019E40 |
How a Michelin-Starred Seoul Restaurant Is Modernizing Korean Palace Dining — K-Town
|
April 8, 2019
|
7
|
|
| S2019E41 |
Ben and Brent Make “A Preposterous Mess of Meat Pudding and Deliciousness' — Prime Time
|
April 11, 2019
|
8
|
|
| S2019E42 |
The Food at Korean Gaming Cafes Is Next Level — K-Town
|
April 15, 2019
|
3
|
|
| S2019E43 |
How Barbecue Chicken Pizza Started at California Pizza Kitchen — Cult Following
|
April 19, 2019
|
2
|
|
| S2019E44 |
What Is the Best Knife Sharpener Under $200 — The Kitchen Gadget Test Show
|
April 22, 2019
|
10
|
|
| S2019E45 |
How Rice Is Farmed, Milled, and Packaged at Koda Farms
|
April 23, 2019
|
13
|
|
| S2019E46 |
How Anson Mills Saved Ancient Grains of Rice From Extinction — Rooted
|
April 24, 2019
|
14
|
|
| S2019E47 |
How Gullah Legend Mrs. Emily Meggett Makes Spottail Bass Stuffed With Parsley Rice — Rooted
|
April 25, 2019
|
15
|
|
| S2019E48 |
Do You Need a Countertop Steam Oven — The Kitchen Gadget Test Show
|
April 29, 2019
|
8
|
|
| S2019E49 |
What Does the Most Expensive Korean BBQ Omakase Taste Like — K-Town
|
May 1, 2019
|
7
|
|
| S2019E50 |
How Yakitori Master Atsushi Kono Makes 13 Skewers Out of One Chicken — Prime Time
|
May 2, 2019
|
10
|
|
| S2019E51 |
What Does Traditional North Korean Food Taste Like — K-Town
|
May 8, 2019
|
8
|
|
| S2019E52 |
What Does a Fireplace-Roasted Porchetta Taste Like — Prime Time
|
May 9, 2019
|
7
|
|
| S2019E53 |
How Master Sushi Chef Seiji Kumagawa Uses Modern Technology to Upgrade his Hawai'i Omakase — Omakase
|
May 13, 2019
|
13
|
|
| S2019E54 |
Do You Need Any of These Microwave Cooking Gadgets — The Kitchen Gadget Test Show
|
May 14, 2019
|
9
|
|
| S2019E55 |
Why Jagalchi Market is One of the Best Places to Eat Seafood on Earth — K-Town
|
May 15, 2019
|
8
|
|
| S2019E56 |
Taking the $995 Brava Countertop Smart Oven For a Spin — The Kitchen Gadget Test Show
|
May 21, 2019
|
8
|
|
| S2019E57 |
What's The Best Way to Cook Dino Ribs (Smoke vs. Sous Vide) — Prime Time
|
May 23, 2019
|
9
|
|
| S2019E58 |
How This Sushi Master Brought His Two-Michelin-Starred Restaurant From Japan to Hawai'i — Omakase
|
May 28, 2019
|
7
|
|
| S2019E59 |
The Best Slice of Charcuterie Comes Out of a Whole Pig's Head — Prime Time
|
May 30, 2019
|
9
|
|
| S2019E60 |
A Diet Cola-Infused Pig Trotter Dish at New York City’s Fish Cheeks — Prime Time
|
June 6, 2019
|
6
|
|
| S2019E61 |
What is the Best Way to Butcher and Roast a Whole Animal — Prime Time
|
June 13, 2019
|
11
|
|
| S2019E62 |
What is the Best Way to Make Mochi at Home — The Kitchen Gadget Test Show
|
June 18, 2019
|
5
|
|
| S2019E63 |
How Master Sushi Chef Keiji Nakazawa Built the Ultimate Sushi Team — Omakase
|
June 22, 2019
|
14
|
|
| S2019E64 |
How One of America’s Coolest Ice Cream Brands Was Built — Queer Table
|
June 24, 2019
|
7
|
|
| S2019E65 |
One of New York’s Best Diners Is Very, Very Gay — Queer Table
|
June 25, 2019
|
8
|
|
| S2019E66 |
How Innovative Jamaican Food Fuels New York’s Coolest Dinner Party — Queer Table
|
June 26, 2019
|
7
|
|
| S2019E67 |
What is The Best Yakitori Grill for Your Kitchen — The Kitchen Gadget Test Show
|
July 1, 2019
|
10
|
|
| S2019E68 |
What to Eat at Taiwan's Most Famous Night Market — Travel Eat Repeat
|
July 10, 2019
|
7
|
|
| S2019E69 |
How a Master Sushi Chef Was Influenced by Texas Barbecue and Punk Music — Omakase
|
July 11, 2019
|
9
|
|
| S2019E70 |
Why Are Beyoncé, Adele, Ed Sheeran, and All of Britain Crazy About Nando’s — Cult Following
|
July 18, 2019
|
3
|
|
| S2019E71 |
How America's Only Tuna Auction Is Run — Omakase
|
July 21, 2019
|
10
|
|
| S2019E72 |
How to Make a Shake Shack Burger — Alex VS.
|
July 22, 2019
|
13
|
|
| S2019E73 |
Why Taiwan Claims Beef Noodle Soup as Its Signature Dish — Travel, Eat, Repeat
|
July 24, 2019
|
7
|
|
| S2019E74 |
How a Cow's Stomach Becomes one of Italy's Most Popular Sandwiches — Prime Time
|
July 29, 2019
|
8
|
|
| S2019E75 |
How Custom Barbecue Smokers are Made — How To Make It
|
July 30, 2019
|
7
|
|
| S2019E76 |
Can You Learn to Make Perfect Soup Dumplings in Just One Day— Alex VS.
|
August 5, 2019
|
11
|
|
| S2019E77 |
Taiwanese Wagyu Beef & Seafood Hotpot — Travel, Eat, Repeat
|
August 7, 2019
|
6
|
|
| S2019E78 |
How Master Sushi Chef Derek Wilcox Brought His Japanese Training to New York — Omakase
|
August 8, 2019
|
13
|
|
| S2019E79 |
Can You Deep Fry a Dry-Aged Steak in a Wok — Prime Time
|
August 12, 2019
|
9
|
|
| S2019E80 |
Is this $100 Nonstick Pan Really the Best — The Kitchen Gadget Test Show
|
August 13, 2019
|
9
|
|
| S2019E81 |
Making the Legendary Prince St. Pizza Square Slice with Pizzaiolo Dom Morano — Alex VS.
|
August 19, 2019
|
9
|
|
| S2019E82 |
Which Is the Best at-Home Charcoal Grill — The Kitchen Gadget Test Show
|
August 20, 2019
|
10
|
|
| S2019E83 |
Taiwan's Noodle Mountain — Travel, Eat, Repeat
|
August 21, 2019
|
5
|
|
| S2019E84 |
How a Sandwich Master Turns Steak and Lobster into a Perfect Sandwich — Prime Time
|
August 26, 2019
|
9
|
|
| S2019E85 |
Instant Pot Made an Air Fryer! Is It Any Good — The Kitchen Gadget Test Show
|
August 27, 2019
|
12
|
|
| S2019E86 |
Making Three Kinds of Bacon with The Meat Hook Butchers — Prime Time
|
September 3, 2019
|
9
|
|
| S2019E87 |
Sushi Chef Tatsuya Sekiguchi is a Master of Shellfish — Omakase
|
September 4, 2019
|
12
|
|
| S2019E88 |
Cooking a Filipino-Hawaiian Feast with Chef Sheldon Simeon — Halo Halo
|
September 5, 2019
|
8
|
|
| S2019E89 |
Do You Need a $700 Portable Pizza Oven - The Kitchen Gadget Test Show
|
September 9, 2019
|
10
|
|
| S2019E90 |
Can You Make Bologna from Dry-aged Steak — Prime Time
|
September 10, 2019
|
8
|
|
| S2019E91 |
Does Dry-Aged Tuna Taste Like Steak — Prime Time
|
September 17, 2019
|
7
|
|
| S2019E92 |
How Two Master Sushi Chefs Created a Brand New Omakase Using American Fish — Omakase
|
September 18, 2019
|
12
|
|
| S2019E93 |
Blow Torch Test - Which One Is Best for Your Kitchen — The Kitchen Gadget Test Show
|
September 23, 2019
|
8
|
|
| S2019E94 |
Recreating Kewpie Mayo With the MYO Mayonnaise Machine — The Kitchen Gadget Test Show
|
September 26, 2019
|
5
|
|
| S2019E95 |
The Sushi Master Introducing Japanese Fish to LA Natives for Over 30 Years — Omakase
|
October 2, 2019
|
10
|
|
| S2019E96 |
How Knives Are Made for New York's Best Restaurants — Handmade
|
October 3, 2019
|
8
|
|
| S2019E97 |
How the Nathan's Hot Dog Eating Contest Became a Real Sport — Cult Following
|
October 9, 2019
|
11
|
|
| S2019E98 |
Kazumoto Ochiai is One of Tokyo's Ramen Masters — First Person
|
October 10, 2019
|
6
|
|
| S2019E99 |
What Is The Best Way to Deep-Fry a Steak — Prime Time
|
October 14, 2019
|
8
|
|
| S2019E100 |
How This Sushi Master Uses Traditional Raw Korean Blue Crab in His Omakase — Omakase
|
October 16, 2019
|
10
|
|
| S2019E101 |
Testing the Cuisinart, Breville, and KitchenAid Food Processors — The Kitchen Gadget Test Show
|
October 17, 2019
|
7
|
|
| S2019E102 |
How one of New York’s Best Peking Ducks is Made — Prime Time
|
October 21, 2019
|
9
|
|
| S2019E103 |
Some of The Best Steaks Come From the Beef Shoulder — Prime Time
|
October 28, 2019
|
14
|
|
| S2019E104 |
How a Ceramics Master Makes Plates for Michelin-Starred Restaurants — Handmade
|
October 31, 2019
|
11
|
|
| S2019E105 |
How a Master Chef Runs a 2 Michelin Star Nordic Restaurant in Brooklyn — Mise En Place
|
November 4, 2019
|
11
|
|
| S2019E106 |
How Sushi Master Yoya Takahashi Makes His Kyoto-Style Omakase — Omakase
|
November 6, 2019
|
9
|
|
| S2019E107 |
Eater is Now On Roku!
|
November 11, 2019
|
1
|
|
| S2019E108 |
How Impossible Foods Created the Perfect Meatless Burger— Cult Following
|
November 13, 2019
|
11
|
|
| S2019E109 |
How Vietnam’s Banh Mi Sandwich Changes from the North to South — Regions
|
November 15, 2019
|
7
|
|
| S2019E110 |
Can You Dry-Age a Steak in Beef Fat — Prime Time
|
November 18, 2019
|
13
|
|
| S2019E111 |
How Chef David Schlosser's Michelin-starred Omakase Tackles the Moray Eel — Omakase
|
November 20, 2019
|
12
|
|
| S2019E112 |
How to Make Guinness-Infused Mac and Cheese [Advertiser content from Guinness]
|
November 23, 2019
|
2
|
|
| S2019E113 |
How Mexico City's Mysterious Floating Gardens Helped Feed the City For Hundreds of Years
|
November 26, 2019
|
10
|
|
| S2019E114 |
The Hand-Ripped Noodle Empire That Took Over NYC — Handmade
|
November 27, 2019
|
8
|
|
| S2019E115 |
How to Turn a Whole Rack of Lamb Ribs Into a Crown Roast — Prime Time
|
December 2, 2019
|
8
|
|
| S2019E116 |
How the Tabasco Factory Makes 700,000 Bottles of Hot Sauce Per Day — Dan Does
|
December 4, 2019
|
11
|
|
| S2019E117 |
How Chef Emma Bengtsson Runs a Two-Michelin-Starred Swedish Restaurant in NYC — Mise En Place
|
December 9, 2019
|
10
|
|
| S2019E118 |
Sushi Master Yoshihiko Kousaka Has Earned a Michelin Star 10 Years in a Row — Omakase
|
December 12, 2019
|
11
|
|
| S2019E119 |
How a Seattle Chef Incorporates Filipino Flavor Into Dry-Aged Steak — No Passport Required
|
December 14, 2019
|
5
|
|
| S2019E120 |
How a Master Sushi Chef Creates the Perfect Japanese Omelette - Tamago — Omakase
|
December 19, 2019
|
12
|
|
| S2019E121 |
The Best Slice in NYC Comes From Scarr's Pizza's House-Milled Flour Operation — Handmade
season finale
|
December 27, 2019
|
7
|
|
