All Episodes
Pot Luck Food Talks: Kitchen Stories From Behind the Pass — 202 episodes
Everyone Claps When the Chef Claps: How Accurate Is The Menu?
Same White Jacket, Different Job: Is Becoming a Head Chef a Reward or a Punishment?
The Knives Episode a.k.a. Don't Touch My F#cking Knife
Serving Expectations: A Nike Logo Lesson for Cooks
Chef Networks: Innovations Only Cooks Can Create Together
Fermentation Control: How Cooks Turned Chaos Into a Symphony of Textures and Flavors
Reading Embers: The Skill Behind Cooking with Open Fire
From Line Cook to Lab: Can Plant Fats Taste Like Meat? Ft. Ernesto R. Vecilla
The Private Chef: Escape from the Kitchen or Career Upgrade?
Good Cooks Break Rules: Who Says Pasta Must Be Al Dente?
Can Cooks Actually Hack Nostalgia in the Kitchen?
Kitchen Trends Cooks Are Loving: Charcoal, Ash & Berry Butter
9 Flavors vs 400: The Miso Science Behind Every Great Kitchen Ft. Fermentation Specialist Christian Weij
Even the Coleslaw: Nothing's Too Basic for a Great a Restaurant Menu
The Garlic Episode: A Professional Cook's Approach to the Clove
Culinary Elegance: Why Simple Food Is So Hard for Cooks
Harsh Truths About Kitchen Management: The Stuff That Actually Makes You A Better Cook
A Cook's Process, Pt. 3 – Opening a Restaurant: Great Cooking Won't Save a Bad Concept
Leadership: What the Korean Army Can Teach Chefs
A Cook’s Process, Pt. 2 – Building a Menu From Scratch
A Cook’s Process, Pt. 1 – Where the Hell Does a Dish Begin?
This Restaurant Has Thai Flavors Without Thai Ingredients? Ft. The Social Distortion
We’re Not Done With Eggs: Probably the Kitchen’s Most Versatile Ingredient
What Cooks Learn in Other People’s Kitchens
What Changed in Bread Baking in the Last 20 Years? Ft. Claudio Perrando
Motivation: The Stories That Drive and Break Us
Noma Under Fire: When Kitchen Culture Crosses the Line
Impostor Syndrome in the Kitchen: Feeling Like a Fraud Behind the Pass
Fusion vs. Confusion: Cooking in a World of Too Much Influence
Kitchen Punishment Culture: When Chefs Cross the Line
Douglas McMaster of SILO: Is a Zero-Waste Kitchen Actually Possible?
The Richard Hart Debate: Cooking Abroad and the Cost of Judging a Food Culture
New Year’s Hangover Rant: Instagram Beef, Old Books & Why We Cook
Cooking With Enzymes Ft. Kevin Jeung
Trash Talk: Chefs Are Throwing Flavor Away
Ticket Nightmare Before Christmas Service
Modernist Cuisine: The Art and Science of Cooking?
Fear and Loathing in the Kitchen: Why Cooks Are Always Afraid
El Bulli & Ferran Adrià: The Restaurant That Created Modern Gastronomy
Kitchen Management: Prep Lists, Pressure & the Art of Running a Kitchen
Hospitality: The Line Between Caring for Guests and Surviving Them
Rage Against The Michelin: We Had to Say It
Restaurant Vibes: What Makes a Place? | Beyond the Menu
Savory Desserts: When Sugar Gets Dirty
When the Ticket Machine Won’t Stop | How Chefs Stay Calm in Chaos
The Line Part 9: Difficult Guests & the Sacred Art of Saying “No Soup for You”
Becoming A Chef: How Pop-Ups Shaped Iñaki Bolumburu’s Career
Chef Q&A: Cooking Myths, Kitchen Rules, and Why Wrong Can Taste Right
Make the Burger Only You Can Make Ft. Food Entrepreneur Sachin Obaid
Forget Fine Dining, Learn to Actually Cook: Your Questions, Our Brutal Answers!
Becoming a Chef: Julián Otero Inside the World’s Most Provocative Kitchen
A Cook's Guide to Eating in Barcelona
Major Turning Points That Define a Chef’s Career
Potato Rhapsody: The Dishes That Made History From Robuchon to Blumenthal
Becoming a Chef: From Potato Peeler to 2-Michelin-Star Executive Chef Ft. Giacomo Zani
Tuna Anatomy: From Belly to Bone Marrow
Asador Etxebarri: A Course by Course Restaurant Review
Foie Gras: Stories From The Slaughterhouse
Basque Cheesecake: Why It's Taking Over The World
Phil's Return to Dubai + Finding Your True Culinary Identity As Chef?
The Caviar Queen Ft. Jackie Villena
How much Umami is too much Umami?
Food Science: From Fine Dining to Harvard Ft. Alejandra Touceda
Fish Soup: MSG Everywhere All at Once
Fat Club: Oh Ghee, I Buttered My Schmaltz Again
Japan for Cooks: A Deep Dive Into Flavor, Precision, and Philosophy
Eco-Gastronomy: Transforming Food in the Bronx Ft. Henry Obispo
Food Systems Ft. Johan Jörgensen: Can Chefs Save the Planet?
Cheese: Way More Versatile Than You Know
Trailer - Pot Luck Food Talks
Restaurant Openings: Design Mistakes That Cost Time, Money, and Sanity
Becoming a Chef: Jade Gross Cried at Ducasse, Led Mugaritz at 26, and Is Now Conquering the Wine World
The Noodle Episode
Game on: Pluck It, Shoot It, Eat It!
Desserts: The Forgotten Course in Fine Dining Restaurants?
Breakfast in Basque Country: Nerding Out on Food by the Sea
Basque Country: A Culinary Adventure Begins
Eric's Journey: Burnt, Bruised & Michelin-Scarred
A Parley on Parsley: Probably the Most Underrated Herb
Exploring Humor in Dining: From Playful Dishes to Service with a Smile
Bitterness: The Most Avoided Flavor in Cooking?
Eggs: Sunny-Side Up, Over-Easy, Scrambled, Hard-Boiled, Poached, Silky, Fluffy, Creamy...
Bistros, Baguettes, & Boudin Noir: Phil's Parisian Adventure
Becoming a Chef: How a Venezuelan Chef Redefines Peruvian Cuisine in Tokyo Ft. Santiago Fernandez
25 Days in Japan: Eric’s Culinary Pilgrimage from Yakitori to Shirako
Kitchen Leadership 2.0: Creating a Team that Stays
From Lab to Table: Cristina Megías on Scaling Noma’s Culinary Creations for the Home Kitchen
Becoming a Chef: Debora Fadul on Reviving Guatemalan Cuisine with Mesoamerican Techniques
Noma 2024 - Vegetable Season: A Course-by-Course Breakdown
David Egui on the Power of Culinary Narratives and Building Culinary Brands
Inside the Nordic Food Lab: Michael Bom Frøst on the New Nordic Manifesto, Early Noma Days & Edible Insects
Becoming a Chef: Adriano Mejia's Journey from Fäviken to the Basque Cheesecake
A Food Traveler’s Guide: Beyond the Tourist Trap
Professional Cooks on Veganism + The Techniques Worth Stealing
Becoming a Chef: Jonathan Pommerenk’s Wild Ride from Eleven Madison Park to BCC
The Pursuit of Excellence: A Chef's Journey
The Roots of Nouvelle Cuisine: Breaking the Mold
Hate on a Plate: Phil and Eric’s Culinary Pet Peeves
Breakfast of Champions: A Culinary Competition and Morning Meal Exploration
Turning Up the Heat: The Fierce World of Culinary Competition
Don’t Eat Before Listening: Revisiting Bourdain’s Kitchen Exposé
The Bear Season 3: A Deep Dish of Drama 🍽️
Launching a Pop-Up: The Wild Journey from Concept to Creation
Copenhagen Hangover: Phil & Eric Break Down The Bear Season 2
Noma Awaits: The Future of Our Show and the Journey to Copenhagen
When Phil Was on Master Chef Spain: A Behind-the-Scenes Look
What's Cooking? Phil and Eric's Culinary Catch-Up
Becoming a Chef: Ivan Brehm on Learning from the Greats
Chinese Paris: French Pastry with a Cantonese Soul Ft. Yingxin Huang
Inside Noma: Fermentation Lab Secrets with Kevin Jeung
Back to Mugaritz with Eric, Phil, and Kevin Jeung
Kevin Jeung Goes to San Sebastian: A Gastronomic Tour with The Koji Whisperer
Inside the Restaurant World: Gossip, Strange Ingredients, and New Openings
So You Wanna Be a Chef? Phil and Eric’s Culinary Gongfu
Liquid Gastronomy: Esther Merino on Cutting-Edge Beverages
Eric & Phil Discuss 'The Bear' (Season 1)
Eric & Phil Dive into the Comment Section
Behind the Curtain: Further Adventures in the World of Mugaritz
Graphic Gastronomy: Leslie Wang's Illustrative Take on Taiwanese Food
Heroes and Villains: Stirring the Pot of Fame and Infamy
Inside Mugaritz: Phil and Eric's Stagier Stories
The Line Pt.8 - Sizzling Secrets
The Line Pt. 7 - Fueling the Fire
Restaurant Chains: The Fast Food and the Furious
From Nose to Tail: Exploring Animal Cuts
Canary Islands: Exploring Food Culture with Gastronomic Scientist Nabila Rodriguez
Staff Setback: A Dining Dilemma
A Journey Through Vietnam's Food Scene with Jovel Chan
A Conversation on Anthony Bourdain's Influence
Becoming a Chef: Alejandro Cancino's Global Gastronomic Odyssey
Writing Food: How to Put Culinary Experiences into Words Ft. Rebeca Pérez Gerónimo 📖🍽️
A Dive into TV Chef Culture 📺👨🍳
📚 The Good, the Bad, and the Michelin: Explore the Influence of Restaurant Guides 🌠
Chai or Die: Brewing Up Trouble in Tea Culture 🍵
Coffee Chronicles: Espresso Yourself ☕
Chef Walter's Journey to Mastering Sushi 🍣
The Line Pt. 6 - The Ugly Truth About Staff Food & More Crazy Stories
Survival Stories: Navigating Hell's Kitchen and Changing the Culinary Landscape
Soup, Broths, and the Culinary Frontier
Phil's Journey: Becoming a Master Chef
Amazonian Gastronomy: From Exotic Mushrooms to Spicy Ant Sauce
Salad Secrets Unveiled: Crafting Crisp & Delicious Greens
Essential Kitchen Appliances & Must-Have Gadgets for Home
Easy Desserts that Work Every Time!
Christmas: Let's Get Ready for the Big Dinner!
Saucier: Unveiling the Mythical Arts of the Sauce Maker
Savoring the Forbidden: When Food Goes Too Far! 🤫
Designing Restaurant Experiences Ft. Rosana Toro
Airports
Sandwich Masterclass: 2 Cooks on Bread, Spread and What Makes a Great Grilled Cheese
New Nordic Ft. John Regefalk
Ice Cream
Cheap Eats
Mushrooms
Culinary Harmony: Creating Balance From Single Dish to Entire Menu
Terroir
No Pay, High Pressure: The Internship Question
Rice
Fermentation
Hangovers
Food Movies
Asian Supermarkets
Sushi
Tacos
Mixology
Fish
Arepas
The Line Pt.4
F!!ck Ups!
Veggies
Condiments
NYC Street Food Ft. Alexander Chaparro
Grill
Pasta
Hot Stuff
Aguachile Ft. Luis 'Guayaba' Herrera
Basque Dairy Ft. Molly Gore
Basque Gastronomy Pt. 2
Basque Gastronomy Pt. 1
Ancient Cooking Ft. Mauricio Lopez
Germany
Copenhagen
Paris
Curry Ft. Furqan Meerza
Iconic Dishes
Tapas
Ramen
Basque Cheesecake Ft. Patricia Jurado
Paella Nazis
Chocolate Pt.3 - Ft. Carlos Hurtado
Chocolate Pt.2 - Ft. Corina Gimenez
Chocolate Pt.1 - Ft. Cristina Castellanos
The Line Pt.3
The Line Pt.2
Trailer - The Line
The Line Pt.1
Döner Kebap
Cookbooks
Pizza
Cultural Appropriation
Fried Chicken
Spanish Omelette