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How Slab Barbecue Is Defining LA’s Barbecue Scene

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How America’s Biggest Indoor Shrimp Farm Sells 2 Million Shrimp Each Year

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How Vista Hermosa Makes 100,000 Corn Tortillas a Day

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Watch: How to Craft a Jiggly Giant Soup Dumpling at Home

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How Brooklyn’s Barclays Center Serves 18,000 People During an NBA Game

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Watch: How to Tackle Japanese Omurice at Home

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How Chefs at LA’s Providence Meticulously Prepare an Oyster Dish

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How a 77-Year-Old Indonesian Chef Opened a Restaurant During the Pandemic

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Why Di An Di Chef Dennis Ngo’s Chicken Stock Is the ‘Lifeblood’ of His Restaurant

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How 100 Tons of Oysters Are Farmed Off the Coast of France

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How a Hotel in India Became the Ultimate Destination for Crab Rasam

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How Chef Jean-Georges Developed a New Dish for His Two-Michelin-Starred NYC Restaurant

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At NYC’s Saga, Chef James Kent’s Tasting Menu Features Seven Courses and Inspiration from His Heritage

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How Iconic NYC Steakhouse Peter Luger Expertly Dry-Ages Its Meat

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Chef Nyesha Arrington Makes Gunpowder Dosas at One of NYC’s Hottest New Restaurants

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How the Family Behind LaVaca BBQ Brings Their Hispanic Culture to Texas Barbecue

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How Master Chef Edward Lee Celebrates Southern Cooking

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How an NYC Chocolate Factory Expertly Crafts 4,000 Bars a Day

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How Cast Iron Went From Weapon to Skillet

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How Pitmaster Quy Hoang Brings His Asian Heritage to Texas Barbecue

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How a Texas Brisket Master Is Bringing Whole Hog Barbecue to Houston

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How Chef Nancy Silverton Transformed Her Love of Italian Food Into a Restaurant Empire 

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How Chef Matt Bernero Runs an Iconic British Steakhouse in New York City

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How a Family of Saffron Farmers Harvests the World’s Most Expensive Spice

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How the Sfoglini Pasta Factory Manufactures Cascatelli, a New Shape of Pasta 

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How Master Butcher Dario Cecchini Created a ‘Republic’ of Meat-Lovers in Italy 

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How a Jersey City Pizzaiolo Churns out Hundreds of Wood-Fired Pies a Night 

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The Secrets Behind One of New York’s Best Bagels

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Why 10,000 People Are on the Waitlist for Kora’s Filipino Doughnuts

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This Tasting Menu Starts With a Breakfast Taco 

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All Ideas Are on the Table at Michelin-Starred NYC Restaurant the Musket Room

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How Two-Michelin-Starred Californios Honors Mexican Cuisine

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