Video

Why Jacobsen Salt Co. Is One of the Only U.S. Producers of Sea Salt

By Avery Dalal and Eater Video June 5

How San Francisco’s Mourad Makes Ras El Hanout Butter for Its Famous Short Ribs

By Avery Dalal and Eater Video May 31

How Perfectly Clear Ice Makes It to Your Fancy Cocktail

By Terri Ciccone May 22

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

By Eater Video and Clifford Endo September 6, 2018

Unconventional Kitchen Tools Go a Long Way at Mister Jiu’s

By Avery Dalal and Eater Video May 17

Watch: How to Tackle Japanese Omurice at Home

By Eater Video and Clifford Endo September 1, 2018

How D.C.’s Two-Michelin-Starred Minibar Makes a Wagyu Dish With Beef Consommé

By Avery Dalal and Eater Video May 3

How D.C.’s Michelin-Starred Imperfecto Makes Agnolotti

By Avery Dalal and Eater Video April 26

How NYC’s Peasant Prepares a Suckling Pig Over a Wood Fire

By Avery Dalal and Eater Video April 19

How D.C. Chef Ryan Ratino Runs Dual Michelin-Starred Restaurants in One Building

By Avery Dalal and Eater Video April 12

How One of NYC’s Best Burgers Is Made in Queens

By Avery Dalal and Eater Video April 5

In Bermuda, This Lionfish Ceviche Is as Good for Restaurants as It Is for the Environment

By Avery Dalal and Eater Video March 22

How London’s Two-Michelin-Starred Ikoyi Makes Its Signature Plantain Dish

By Avery Dalal and Eater Video March 13

How Bermuda Chefs Make a Baked Spiny Lobster Dish

By Avery Dalal and Eater Video March 8

How an Iconic London Concert Venue Feeds 1.8 Million People per Year

By Avery Dalal and Eater Video March 1

How Lysée Bakery’s Master Pastry Chef Makes Realistic Corn Desserts

By Avery Dalal and Eater Video February 27

Empire of Orange Chicken

By Avery Dalal and Eater Video February 22

How a Michelin-Starred Dim Sum Restaurant in London Makes Its Signature Dumpling

By Avery Dalal and Eater Video February 16

How One of London’s Most Elite Afternoon Tea Services Makes Its Iconic Scones

By Avery Dalal and Eater Video February 8

How Chef Anthony Mangieri Makes One of NYC’s Best Pizza Doughs

By Avery Dalal and Eater Video February 1

How an Argentine Pitmaster Roasts Whole Pigs in the Middle of the Woods

By Avery Dalal and Eater Video January 18

How Chef Atsushi Kono Makes Chicken Skewers Out of Wings and Testicles

By Avery Dalal and Eater Video January 11

How a French Chef Puts a Creative Spin on a British Classic

By Avery Dalal and Eater Video January 4

How NYC Bakery Fan Fan Makes Brown Butter Salted Caramel Doughnuts

By Avery Dalal and Eater Video January 1

How Sub Rosa Bakery Makes a Croissant with Pear, Ricotta, and Caramel

By Avery Dalal and Eater Video December 28, 2022

beer brittle candy

How an Iconic New York Sweet Shop Makes Beer Brittle

By Avery Dalal and Eater Video December 19, 2022

How One of Australia’s Best Restaurants Cooks Kangaroo Over a Live Fire

By Avery Dalal and Eater Video December 12, 2022

How a Commercial Peanut Farmer Uses 100-Year-Old Methods

By Avery Dalal and Eater Video December 5, 2022

How Ocean Spray Harvests and Processes Cranberries for the Holiday Season

By Avery Dalal and Eater Video November 23, 2022

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

By Avery Dalal and Eater Video November 21, 2022

Why Bordier Butter Is a Favorite Among Chefs All Over the World

By Avery Dalal and Eater Video November 16, 2022

How Chicago’s Oldest Chinese Bakery Makes 10,000 Bao Per Week

By Avery Dalal and Eater Video November 9, 2022

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