Episodes List
Killed but Not Eaten: Australia’s Wild Game Problem Ft. Chef Jo Barrett
25 Oct, 2026The Jobs Nobody Tells Cooks About: Life After the Line Ft. Furqan Meerza
18 Oct, 2026A Rat on the Pass: When Should You Walk Out of a Bad Kitchen?
11 Oct, 2026Front of House vs. Back of House: Why Do Floor and Kitchen Keep Fighting?
04 Oct, 2026Better Restaurant, Less Money: Why So Many Cooks Are Broke?
27 Sep, 2026Is It Too Late to Become a Cook? Too Old for the Line at 30, 40, or 50?
20 Sep, 2026Culinary Fundamentals: Can Cooks Still Make a Stock?
13 Sep, 2026Push It Till It Punches You in the Face: Seasoning, MSG and Cooking Fish Over Fire
06 Sep, 2026The Cook's Expiration Date: Was Bourdain Right About 37?
30 Aug, 2026Everyone Claps When the Chef Claps: How Accurate Is The Menu?
23 Aug, 2026Same White Jacket, Different Job: Is Becoming a Head Chef a Reward or a Punishment?
16 Aug, 2026The Knives Episode a.k.a. Don't Touch My F#cking Knife
09 Aug, 2026Serving Expectations: A Nike Logo Lesson for Cooks
02 Aug, 2026Chef Networks: Innovations Only Cooks Can Create Together
26 Jul, 2026Fermentation Control: How Cooks Turned Chaos Into a Symphony of Textures and Flavors
19 Jul, 2026Reading Embers: The Skill Behind Cooking with Open Fire
12 Jul, 2026From Line Cook to Lab: Can Plant Fats Taste Like Meat? Ft. Ernesto R. Vecilla
05 Jul, 2026The Private Chef: Escape from the Kitchen or Career Upgrade?
28 Jun, 2026Good Cooks Break Rules: Who Says Pasta Must Be Al Dente?
21 Jun, 2026Can Cooks Actually Hack Nostalgia in the Kitchen?
14 Jun, 2026Kitchen Trends Cooks Are Loving: Charcoal, Ash & Berry Butter
07 Jun, 20269 Flavors vs 400: The Miso Science Behind Every Great Kitchen Ft. Fermentation Specialist Christian Weij
31 May, 2026Even the Coleslaw: Nothing's Too Basic for a Great a Restaurant Menu
24 May, 2026The Garlic Episode
17 May, 2026Culinary Elegance: Why Simple Food Is So Hard
10 May, 2026Harsh Truths: The Stuff That Actually Makes You A Better Cook
03 May, 2026A Cook's Process, Pt. 3 – Opening a Restaurant: Great Cooking Won't Save a Bad Concept
26 Apr, 2026What the Korean Army Can Teach Chefs About Leadership
19 Apr, 2026A Cook’s Process, Pt. 2 – Building a Menu From Scratch
12 Apr, 2026