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Episodes

From Line Cook to Lab: Can Plant Fats Taste Like Meat? Ft. Ernesto R. Vecilla
July 5, 2026
The Private Chef: Escape from the Kitchen or Career Upgrade?
June 28, 2026
Good Cooks Break Rules: Who Says Pasta Must Be Al Dente?
June 21, 2026
Can Cooks Actually Hack Nostalgia in the Kitchen?
June 14, 2026
Kitchen Trends Cooks Are Loving: Charcoal, Ash & Berry Butter
June 7, 2026
9 Flavors vs 400: The Miso Science Behind Every Great Kitchen Ft. Fermentation Specialist Christian Weij
May 31, 2026
Even the Coleslaw: Nothing's Too Basic for a Great a Restaurant Menu
May 24, 2026
The Garlic Episode: A Professional Cook's Approach to the Clove
May 17, 2026
Culinary Elegance: Why Simple Food Is So Hard for Cooks
May 10, 2026
Harsh Truths About Kitchen Management: The Stuff That Actually Makes You A Better Cook
May 3, 2026
A Cook's Process, Pt. 3 – Opening a Restaurant: Great Cooking Won't Save a Bad Concept
April 26, 2026
Leadership: What the Korean Army Can Teach Chefs
April 19, 2026