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How a Master Craftsman Keeps the Tradition of Korean Handmade Bronze Tableware Alive

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How Thai Flavors and Traditional Omakase Come Together at Sushi on Me 

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How Dinoville Aquafarm Produces Top Quality Caviar for Chefs in Korea

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

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How Maker’s Mark Bourbon Is Made — From Barrel to Iconic Red Wax Seal 

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Watch: How to Tackle Japanese Omurice at Home

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How Nashville’s Pelican and Pig Makes String-Roasted Chicken Over an Open Fire

Follow chef Nick Guidry as he does research and development on the new dish

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How Master Brewer James Jin Brought Premium Sake Back to California

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Baker Stacey Mei Yan Fong Makes 50 Pies for All 50 States

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How Pitmaster Johneric Concordia Makes Some of the Best Filipino Barbecue in LA 

At The Park’s Finest, meats used in traditional American barbecue meet Filipino spices and sauces

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How a Michelin-Starred Korean Steakhouse Creates a Seafood Tower 

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How Lodge Has Been Making Cast-Iron Pans for 125 Years 

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How a Master Chef Catches Thailand’s Giant River Prawns for an Ancient Thai Dish

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How Frugé Aquafarms Produces Over One Million Pounds of Crawfish Each Year 

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How Top Banana Moves Over One Million Pounds of Bananas Per Week  

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How Chef Ed Szymanski Perfected Fish and Chips at NYC’s Dame

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How Chef Deborah VanTrece Honors the History of Soul Food at Her Atlanta Restaurant

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How Camembert Cheese Is Made at Normandy’s La Ferme Du Champ Secret

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How Yama Seafood Became the Top Tuna Supplier to NYC’s Michelin-Starred Restaurants

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How Heart of Dinner Has Delivered 65,000+ Meals to Elderly Asian New Yorkers Throughout a Year of Struggle

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How Chef Yia Vang Honors Hmong Cooking With Open Fire Feasts

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How New York’s Butcher Girls Found Love, Family, and Community Through Their Business

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Can Meat Experts Ben and Brent Recreate Spam?

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How Nam Seon-Sik Makes Some of Korea’s Purest Sesame Oil

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Chef Nyesha Arrington’s Easy Recipe for Homemade Totino’s Pizza Rolls

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The Secrets Behind the Perfect Eclairs of Lyon’s Legendary Pastry Brothers

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Is Dry-Aged Pork the Future of Steakhouses?

Picture of salisbury steak and macaroni and cheese on a plate
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Chef Nyesha Arrington’s Recipe for a Homemade Version of Stouffer’s Salisbury Steak TV Dinner

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How Chef Eric Sze Is Changing the Game for Taiwanese Food in NYC

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Expert Butchers Test Out 10 Different Chicken Wing Recipes

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How Kim Hyun-Kyu Has Been Making Colorful Noodles for 40 Years

Puffy potato pommes soufflees spilling out of a paper cone on a table
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Chef Nyesha Arrington’s Recipe for Puffy Pommes Soufflées

The fried potato spheres make for the perfect airy bite

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