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How Traditional Hidalgo-Style Barbacoa Is Made in an Underground Pit in Los Angeles

By Avery Dalal and Eater Video
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Why Bordier Butter Is a Favorite Among Chefs All Over the World

By Avery Dalal and Eater Video
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How Chicago’s Oldest Chinese Bakery Makes 10,000 Bao Per Week

By Avery Dalal and Eater Video
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How Chef Hitoshi Umamichi Makes His Michelin-Approved Gyoza Dough

By Avery Dalal and Eater Video
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How Chicago’s Michelin-Starred Porto Prepares Some of the Most Sought-After Seafood in the World

By Avery Dalal and Eater Video
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How Chef Rashida Holmes Prepares Goat at LA’s Bridgetown Roti

By Avery Dalal and Eater Video
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How NYC’s Ci Siamo Cooks a 45-Day-Aged Steak Over a Live Fire

By Avery Dalal and Eater Video
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How Chef Evan Funke Became a Master Pasta-Maker

By Avery Dalal and Eater Video
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How Two-Michelin-Starred Chicago Restaurant Ever Makes Its Corn Canape

By Avery Dalal and Eater Video
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Why Flannery Beef Uses Meat From Holstein Cows to Sell to Restaurants

By Avery Dalal and Eater Video