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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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How Expert Butchers Make an Elk Burger 

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How Chef Park Kyeong-Mi Creates Some of Korea’s Best Tteok

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Chef Nyesha Arrington’s Classic Chicken Parmesan Recipe 

The season premiere of ‘Plateworthy’ is all about the delicious trinity of sauce, crispy chicken, and lots of melted mozzarella

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A Day in the Life of Whole Animal Butcher Heather Marold Thomason

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How Two of Seoul’s Most Celebrated Chefs Created a New Korean Fried Chicken Restaurant

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How Maine’s Bangs Island Farm Harvests 7,000 Pounds of Mussels per Day

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How Merzbacher’s Bread Bakery Runs Philly’s Cheesesteak Scene

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How Terlingua’s Pitmasters Use Texas Barbecue Techniques on Maine Seafood

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How One of Oakland’s Best Food Trucks Makes Quesabirria Tacos

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How Pitmaster Matt Horn Developed His Signature ‘West Coast-Style’ Barbecue in Oakland

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How ‘the Avocado Guy’ of NYC Supplies Michelin-Starred Restaurants 

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How This Vertical Farm Grows 80,000 Pounds of Produce per Week

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How an NYC Sushi Chef Prepares 300 Takeout Omakases

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How 60,000 Metric Tons of Salt Are Harvested from One of the World’s Saltiest Lakes

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How Tokyo’s Tonkatsu Hinata Makes a Six Course Menu Out of the Fried, Breaded Pork Dish

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How Traditional Korean Tableware Is Made for Michelin-Starred Restaurants

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Why Kwang Hee ‘Mama’ Park is the Queen of Kimchi 

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