We partnered with expert food makers to demonstrate and describe their craft in exhaustive detail.
20171 season
HDCC
Season 1
18 episodes
1. How To Butcher An Entire CowJason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you'd see at your local butcher shop. There are four sections Yang moves through: 1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco) 2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak 3. RIB: skirt steak, ribeye steak 4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steakCCMay 17, 2017
2. How to Butcher an Entire PigButcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. There are five sections of the pig that yield edible cuts: pork shoulder, pork belly, pork loin, pork butt (or ham), and the head. From those sections, the butcher can offer sausage, bacon, spare ribs, brisket, ribs, steaks, pork chops, pork cutlets, coppa, presa, secreto, and tenderloin.CCSep 14, 2017
3. How to Butcher an Entire LambButcher Justin Williams shows Bon Appetit how to butcher an entire lamb and explains every cut of meat. There are six sections of the lamb that yield edible cuts: the neck, the shoulder, the rib, the loin, the kidneys, and the leg. From those sections, the butcher can offer boneless shoulder roast, spare ribs, rack of lamb, lamb noisette, lamb breast, leg of lamb, stir fry, stew, lamb chops and merguez sausage.CCOct 30, 2017
4. How To Butcher a Whole TunaYuji Haraguchi is a butcher and owner of the fish market Osakana. In this episode of Beautiful Butchery, Haraguchi shows Bon Appétit how to butcher a whole tuna and explains every cut of fish you would see at sushi restaurants. He breaks down the tuna into back loin, belly loin, pelvic fins, bones, and collars. From there, the cuts are broken down into saku blocks, sashimi, toro, chu-toro, sinews, sankaku, akami, tuna tartare, and aburi.CCDec 12, 2017
5. How to Make Handmade Soba NoodlesIn this episode of Handcrafted, the Founder of Worldwide Soba Inc, Shuichi Kotani, shows Bon Appétit how to turn make soba noodles by hand.CCMar 22, 2018
6. How to Make 29 Handmade Pasta Shapes With 4 Types of DoughIn this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes.CCFeb 7, 2018
7. How to Make 12 Types of Sushi with 11 Different FishCody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro).CCSep 13, 2018
8. How to Make 3 Kinds of Bread from 1 Sourdough StarterIn this episode of 'Handcrafted,' co-founder of Tartine Bakery Chad Robertson walks us through the process of making three different types of bread from scratch, including country sourdough, porridge bread and sprouted rye bread.CCApr 17, 2019
9. How To Make 8 Types Of Dim SumChris Cheung, chef and owner of East Wind Snack Shop in Brooklyn, demonstrates how to make 8 types of dim sum including the "holy trinity" every chef is judged by: their siu mai, har gow, and pork bun.CCNov 29, 2021
10. How a Sugar Artist Crafts a 5-Tier Wedding CakeSugar artist Ana Parzych joins Bon Appétit for this episode of Handcrafted to demonstrate every step of filling, stacking, and decorating a 5-tier wedding cake in her impeccable style. From building layers of buttercream and applying fondant, to crafting intricate decorative molding and realistic sugar flowers, take an up-close look at the craftsmanship behind the world’s most luxurious wedding cakes.CCFeb 14, 2022
11. How To Make 13 Artisanal Italian CheesesCheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you've ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time.CCMay 12, 2022
12. How To Make Japanese Candy (8 Types Of Wagashi)Tomoko Yagi, owner of Cha-An Tea House in New York City, demonstrates all of the ingredients, tools, and techniques required to create 8 different pieces of wagashi - an artfully constructed Japanese confection with roots dating back thousands of years.CCJul 14, 2022
13. How an Indian Master Chef Makes Dosas, Idli & MoreVijay Kumar, executive chef and partner at Semma in New York City, demonstrates the equipment, ingredients, and artistry essential to making some of the most popular dishes at his celebrated South Indian restaurant. Take an up-close look at the step-by-step creation of 5 rice and lentil based South Indian staples: Gunpowder Dosa, Uttappam, Idli, Paniyaram, and Idiyappam.CCAug 29, 2022
14. How A Master Chocolatier Makes 5 Gourmet ChocolatesMichael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons.CCOct 25, 2022
15. How Traditional Korean Tofu is MadeSteve Joo—chef and owner of Joodooboo in Oakland, California—demonstrates how he makes tofu from start to finish. Watch each step in the process of transforming soybeans into versatile dooboo, the Korean word for tofu.CCFeb 23, 2023
16. How A Master Carver Makes Peking Duck (40 Hours)A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 decades. Watch him break down each step in the intricate process, as demonstrated by his collaborator Chef Han, in serving authentic and traditional Peking Duck.CCMar 21, 2023
17. How To Make 3 Kinds Of Boba MilkAndrew Chuang, CEO of Xing Fu Tang USA, demonstrates how to make three of the delightful kinds of Taiwanese boba milk served at his stores: Brown Sugar Boba Milk, Ube Boba Milk with Taro Boba, and Matcha Boba Milk with Strawberry Boba.CCJul 19, 2023
18. How a Japanese Chef Turns a Whole Fish Into 6 DishesJapanese chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, demonstrates how he butchers an entire kampachi and transforms it into six varied dishes.CCSep 12, 2023
