How King Arthur Baking Produces 100 Million Pounds of Flour per Year — Dan Does Eater 2026-09-20 | How King Arthur Baking Produces 100 Million Pounds of Flour per Year — Dan Does
Yeh Chi Yao is not to be underestimated. Eater 2024-05-17 | 15 years ago when she started her food truck business, A-Pou’s Taste, she would push her 5,000-pound food cart to the street to serve the hungry masses in New York. Call her old? Yao says that’s a good thing. Age and experience are her secrets to serving some of the best Taiwanese street food in the city.
The Ultimate Meat Marathon — Prime Time Eater 2024-05-15 | Presented by Boar's Head. Try the new Sweet B's Honey Barbeque Glazed Chicken at the deli today.Watch highlights of "Prime Time" as butchers Ben Turley and Brent Young of Meat Hook in NYC try the best meat dishes in America. Let’s revisit our favorite episodes in this 2-hour marathon. 00:00 American wagyu beef — featuring Bohemian07:31 Grass-fed beef — featuring Kinderhook Farm15:08 Giant kielbasa — featuring Gramercy Tavern24:23 Korean blood sausage — featuring M. Wells Steakhouse34:43 Pork ramen broth — featuring Suzume44:34 A $200 barbecue meal01:01:52 Dry-aged burger — featuring Threes Brewing01:11:12 Grilled short ribs — featuring Metta01:18:50 Dry-aging setup — featuring Kronner Burger01:25:48 Flat iron steakFor more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s ---------------------------------------------------------------------------------------------------------- For more episodes of 'Prime Time', click here: eater.visitlink.me/T6D4KtEater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Brisket is a labor of love at Barbs B Q, an all-women-run barbecue joint Eater 2024-05-13 | Pitmaster Chuck Charnichart pays close attention to each cut of their famous brisket before it’s dry-rubbed with Mexican spices, and smoked for over 12 hours. It’s easy to see why this hot barbecue spot earned a James Beard nomination and Eater Best New Restaurant award within a year of opening in 2023.Presented by Ozarka® Spring Water
How Barbs B Q Became Texass Hottest New BBQ Spot — Smoke Point Eater 2024-05-13 | Presented by Ozarka® 100% Natural Spring Water. Proudly sourced from natural springs in the heart of Texas.25-year-old Chuck Charnichart's restaurant Barbs B Q in Lockhart, Texas, earned a James Beard nomination and Eater Best New Restaurant award within a year of opening in 2023. At the Barbs counter, customers can have their pick of pork ribs, turkey, fajita sausage, pork stew — and even choco pudding for dessert — as well as its famous brisket, coated in Mexican spices and smoked for over 12 hours.For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits:Producer: Connor Reid Director: Connor Reid, Murilo FerreiraCamera: Murilo Ferreira, Michael LatchmanEditor: Christian MorenoExecutive Producer: Stephen PelletteriDirector of Production: Stefania OrrùSupervising Producer, Development: Gabriella LewisAudience Engagement: Frances Dumlao---------------------------------------------------------------------------------------------------------- For more episodes of 'Smoke Point', click here: https://trib.al/wNBR1iDEater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Sriracha purists, this one’s for you. 🔥 Eater 2024-05-10 | We had Mehreen Karim, pop-up chef and food writer, taste test four different sriracha brands to see if price really matters. Will $35 Truff sauce beat out the classic $3 Huy Fong?Presented by Boar's Head
What does the chef of a Michelin-starred restaurant keep in his knife kit? Eater 2024-05-09 | What does the chef of a Michelin-starred restaurant keep in his knife kit? Charlie Mitchell, executive chef and co-owner of Brooklyn’s Clover Hill, reveals his favorite tools, including his go-to honing steel, and the key factors he considers when choosing the right knife.
How a NYC Chef Turns a Rotisserie Chicken Into a Massive Potpie — Give a Chef Eater 2024-05-08 | Presented by Boar's Head. Try the new Sweet B's Honey Barbeque Glazed Chicken at the deli today.Next up for the rotisserie chicken challenge is Mehreen Karim, pop-up chef and food writer. She takes a grocery store chicken and turns it into a chicken korma pot pie topped with a heart-shaped puff pastry crust. Merging her two favorite dishes, Bengali chicken korma and pot pie, she creates a cozy yet spicy casserole dish that's easy to make at home.For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Host: Mehreen KarimProducer: Gabriella LewisDirectors: Gabriella Lewis, Murilo FerreiraCulinary Assistant: Amelia ArendCamera: Murilo FerreiraEditor: Lucy Morales Carlisle Executive Producer: Stephen PelletteriDirector of Production: Stefania OrrùSupervising Producer, Development: Gabriella LewisAudience Engagement: Frances Dumlao---------------------------------------------------------------------------------------------------------- Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Is there anything better than Caesar salad and fries? Eater 2024-05-07 | Private chef Taelor Rankin makes a strong case for the duo with her spicy chicken shawarma salad with creamy tzatziki-Caesar dressing paired with crispy, crinkle-cut fries. Presented by Ore-Ida
Did you hear the crackle of that crust? 🥖 Eater 2024-05-06 | That’s the sound of one of the country’s best baguettes. Crystal White opened Wayfarer Bread in San Diego in 2018 — and it’s been a beloved spot ever since. The small-batch bakery churns out impeccably made pastries, artisan breads, and even makes pizza on the weekend.Presented by Visit San Diego
What It Takes to Run One of the Best Bakeries in the U.S. — The Experts Eater 2024-05-06 | Wayfarer Bread in San Diego is proud to be a neighborhood bakery that produces only small batches of bread and pastries. After 16 years of developing her craft at top bakeries, owner Crystal White opened Wayfarer in 2018. By keeping the operation small, White and her team can give the dough the attention it needs, making some of the best baguettes, sourdough, croissants, and pastries in the U.S.For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Producer: Daniel GeneenDirectors: Daniel Geneen, Murilo FerreiraCamera: Murilo Ferreira, John SimmsEditor: Josh DionExecutive Producer: Stephen PelletteriDirector of Production: Stefania OrrùSupervising Producer, Development: Gabriella LewisAudience Engagement: Frances Dumlao---------------------------------------------------------------------------------------------------------- For more episodes of 'The Experts', click here: https://trib.al/C0ssRu9Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Olive oil shots, anyone? Eater 2024-05-03 | We pitted three olive oil brands against each other for a blind taste test. Chef Aretah Ettarh, chef de cuisine at Gramercy Tavern, guessed which olive oil brands were the least and most expensive …and they weren’t all so tasty.
Meet the woman behind the famous Taiwanese pot sticker food truck and restaurant in NYC Eater 2024-05-02 | Yeh Chi Yao named her business after the Taiwanese word "a pou," meaning "old lady," sharing her belief that more life experience makes for better, tastier food. Since introducing Taiwanese street food to the scene 15 years ago, A-Pou's Taste hasn't slowed down, producing over 1,000 pot stickers every day.
Are $20 tins of oily fish really worth it? Eater 2024-05-01 | Tinned fish prices can range from extremely cheap to wildly overpriced. But are aesthetically pleasing $20 tins of oily fish really worth it? To find out, we put Charlie Mitchell, executive chef and co-owner of Clover Hill, to a blind taste test. Can he guess which tinned sardines are the least and most expensive?
How a Taiwanese Grandma Makes Over 1,000 Potstickers per Day — The Experts Eater 2024-04-29 | Meet the woman behind A-Pou's Taste, the famous Taiwanese pot sticker food truck and restaurant in NYC. Yeh Chi Yao named her business after the Taiwanese word "a pou," meaning "old lady," sharing her belief that more life experience makes for better, tastier food. Since introducing Taiwanese street food to the scene 15 years ago, A-Pou's Taste hasn't slowed down, producing over 1,000 pot stickers every day.For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Producer: Carla FrancescuttiDirector: Carla Francescutti, Murilo FerreiraCamera: Carla Francescutti, Murilo FerreiraEditor: Daniel CardExecutive Producer: Stephen PelletteriSupervising Producer, Operations: Stefania OrrùSupervising Producer, Development: Gabriella LewisAudience Engagement: Frances Dumlao---------------------------------------------------------------------------------------------------------- Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Why this meat cut is called the filet mignon of pork Eater 2024-04-26 | Top pitmasters from around the world compete at the American Royal World Series of Barbecue in Kansas City, Kansas, for a chance to win $15,000 and the grand champion trophy. Meet Phil "The Grill" Johnson from Phoenix, Arizona, who's competing for the fifth year in a row, and Jim and Katie Osborn, the winners of the Australia barbecue championship. Watch them face off in the world's biggest barbecue contest.
Hot take: Crab rolls are better than lobster rolls Eater 2024-04-25 | Spring is here — and we’re here for it. 😎 Alexis deBoschnek, cookbook author and recipe developer, celebrates the warmer weather with classic, creamy crab rolls and crispy, seasoned fries — perfect for a picnic lunch.Presented by Ore-Ida
Hey chef, what’s in your knife kit? Eater 2024-04-24 | Hey chef, what’s in your knife kit? Aretah Ettarh, chef de cuisine at Gramercy Tavern, gave us a tour of her favorite tools of the trade, including the Japanese knives that have survived eight years of heavy-duty chopping.
How Michelin-Level Chefs Make Their Best Rotisserie Chicken Salad — Give a Chef Eater 2024-04-22 | Two award-winning chefs take on the rotisserie chicken challenge. Aretah Ettarh, chef de cuisine at Gramercy Tavern, and Charlie Mitchell, executive chef and co-owner of Clover Hill, turn a grocery store chicken into a restaurant-worthy chicken salad. Ettarh serves her chicken salad sandwich on a hero roll with homemade mayo, tomatoes, lettuce, radish, and avocado. Mitchell builds his chicken salad on a sourdough toast topped with green goddess dressing, avocado, Honeycrisp apple, and confit egg. For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Producer: Gabriella LewisDirectors: Gabriella Lewis, Murilo FerreiraCulinary Assistant: Amelia ArendCamera: Murilo FerreiraEditor: Christian Moreno Executive Producer: Stephen PelletteriSupervising Producer, Operations: Stefania OrrùSupervising Producer, Development: Gabriella LewisAudience Engagement: Frances Dumlao---------------------------------------------------------------------------------------------------------- Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Why this pitmaster is called the Jay-Z of Barbecue Eater 2024-04-19 | Pitmaster Phil “The Grill” Johnson (a.k.a., the “Jay-Z of Barbecue”) might have 99 problems, but a dry, flavorless rack of ribs ain’t one. 😉 As a freestyle barbecuer, Phil does things on the fly, like using bacon fat in his rib wraps — and it earned him a top spot in last year’s competition.
Do expensive hot dogs taste better? 🌭 Eater 2024-04-18 | We tasked Brent Young, butcher-owner of the Meat Hook in NYC, with a taste test of four hot dog brands to see if he could tell the difference between a pricey wiener and budget-friendly dogs.For cooking tips straight from the experts, check out our new video series: ‘Give a Chef’. In the first episode, Young uses every part of a grocery store rotisserie chicken to create four easy weekday meals. Tap the link in our bio to watch now.—Video Description: Butcher Brent Young eats four different hot dogs and guesses the prices, while accurate prices are shown on screen.
NYC’s three-Michelin-starred Le Bernardin doesn’t do it for the ‘gram Eater 2024-04-17 | Every dish at three-Michelin-starred Le Bernardin in NYC has a vision, and Chef Eric Ripert ensures every bite is consistent in flavor, texture, and presentation. While dishes like the halibut may look simple, an enormous amount of thought, time, and work goes into every component.
How a Butcher Makes 4 Dishes From 1 Rotisserie Chicken — Give a Chef Eater 2024-04-15 | We’re bringing back the legendary Brent Young, butcher-owner of the Meat Hook and Cozy Royale, and presenting him with a new challenge — transform a rotisserie chicken into four dishes. Using every part of the chicken, including the carcass, he whips up a Caesar wrap, buffalo chicken dip, cassoulet, and chicken stock. Save this for the next time you bring home a grocery store chicken!For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Host: Brent YoungProducer: Gabriella LewisDirectors: Gabriella Lewis, Murilo FerreiraCulinary Assistant: Amelia ArendCamera: Murilo FerreiraEditor: Daniel Card Executive Producer: Stephen PelletteriSupervising Producer, Operations: Stefania OrrùSupervising Producer, Development: Gabriella LewisAudience Engagement: Frances Dumlao---------------------------------------------------------------------------------------------------------- For more episodes of 'Give a Chef', click here: eater.visitlink.me/o3kZ7LEater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Dry-Aging, Whole-Animal Butchery, and Tons of Meat | Prime Time Marathon Eater 2024-04-12 | Let’s look back at our favorite moments of Prime Time. Follow butchers Ben Turley and Brent Young of the Meat Hook in NYC as they embark on a journey to find some of the country's best meaty dishes. Watch the best episodes of the popular series in this 2-hour marathon. 00:00:00 Burgers made from nambu cast iron — featuring sushi master Masa Takayama of Tetsu00:06:50 Beef porchetta00:15:18 Eye of round steak00:24:02 Pecking duck — featuring chef Joe Ng of Decoy00:33:17 Barbecue ribs — featuring pitmaster Rodney Scott of Rodney Scott’s Whole Hog BBQ00:43:08 Taylor ham — featuring chef Brad Leone00:56:37 Homemade ham01:03:51 Spicy cumin lamb noodles — featuring CEO Jason Wang of Xi’an Famous Foods 01:12:01 Salami and whole-animal charcuterie — featuring butcher John Ratliff of Ends Meat01:22:06 Whole lamb barbecue — featuring pitmaster Tyson Ho of Arrogant Swine01:32:06 Bone-in tomahawk — featuring chf Katrina Zito of St. Anselm01:37:56 Whole fried chicken — featuring chef Trigg Brown of Win Son01:45:00 Cannabis-fed pigs — featuring farmer Dave Hoyle of Moto Perpetuo FarmFor more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s ---------------------------------------------------------------------------------------------------------- For more episodes of 'Prime Time', click here: eater.visitlink.me/T6D4KtEater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Why Michelin-starred Le Bernardin pounds its tuna Eater 2024-04-11 | Chef Eric Ripert is not interested in making food for Instagram. Since joining Le Bernardin in 1991, the world-renowned chef has been solely focused on cooking dishes for the palate with the freshest ingredients possible. In fact, 90 percent of ingredients arrive on the morning of service. While the menu at the three-Michelin-starred French restaurant constantly evolves, seafood remains the highlight, with luxurious dishes featuring tuna, scallops, halibut, salmon, and Mediterranean sea bass.
This three-Michelin-starred restaurant doesn’t do it for the ‘gram Eater 2024-04-08 | NYC’s three-Michelin-starred Le Bernardin doesn’t do it for the ‘gram, it’s all about the taste. Every dish is consistent in flavor, texture, and presentation—including the halibut. While the halibut dish looks simple, much thought, time, and work go into the bourguignonne sauce. Because the sauces are so complex, the French restaurant has a whole station dedicated to making them. “The sous chef is a manager,” Ripert says, “The saucier is an artist.”
Hot take — soy sauce belongs on pizza 🍕 Eater 2024-04-05 | Wylie Dufresne is not your typical pizza-maker. The award-winning, fine-dining chef turned pizzaiolo pushes the possibilities of traditional pies at Stretch Pizza. For him, it’s all about the umami.
This Brooklyn pizza guy stays true to the New York style at slice shop Lucia Pizza Eater 2024-04-04 | Salvatore Carlino is a straight-up Brooklyn pizza guy, and at his slice shop Lucia Pizza, he stays true to the traditional New York style. As the son of pizzeria owners, a lot of the techniques he uses were taught to him by his parents. Keeping things fun and (most importantly) approachable, Carlino proudly serves delicious pies like fresh clam and his family’s signature vodka sauce pizza.
$38. That’s how much the fried chicken bucket at NYC’s Coqodaq costs. Eater 2024-04-03 | While that may seem steep for fried chicken, a lot of love and care — and multiple rounds in the fryer — go into getting the perfect crispy bite. Served with Korean banchan, condiments, and noodles, “The Bucket List” is this hot new restaurant's signature dish.Seven years after opening Cote, the first Michelin-starred Korean barbecue restaurant, Simon and SK Kim are trying to replicate their success with fried chicken. Follow the duo from the test kitchen, where the chefs perfect their frying methods, to their soft opening, where they served the signature $38 fried chicken bucket with Korean banchan, condiments, and noodles.
How Legendary Chef Eric Ripert Runs One of the Worlds Best Restaurants — Mise En Place Eater 2024-04-01 | Chef Eric Ripert is not interested in making food for Instagram. Since joining Le Bernardin in 1991, the world-renowned chef has been solely focused on cooking dishes for the palate with the freshest ingredients possible. In fact, 90 percent of ingredients arrive on the morning of service. While the menu at the three-Michelin-starred French restaurant constantly evolves, seafood remains the highlight, with luxurious dishes featuring tuna, scallops, halibut, salmon, and Mediterranean sea bass.For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Producer: Daniel GeneenDirectors: Daniel Geneen, Murilo FerreiraCamera: Murilo Ferreira, Carla FrancescuttiEditor: Lucy Morales CarlisleSound: Tim Perdoch Executive Producer: Stephen PelletteriSupervising Producer, Operations: Stefania OrrùSupervising Producer, Development: Gabriella LewisAudience Engagement: Frances Dumlao---------------------------------------------------------------------------------------------------------- For more episodes of 'Mise En Place', click here: https://trib.al/yMbuEJgEater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Can you turn Korean fried chicken into a fine dining dish? Eater 2024-03-27 | Seven years after opening Cote, the first Michelin-starred Korean barbecue restaurant, Simon and SK are trying to replicate their success with fried chicken. Follow the duo from the test kitchen, where the chefs perfect their frying methods, to their soft opening, where they served the signature $38 fried chicken bucket with Korean banchan, condiments, and noodles.
How New York’s Most Popular Fried Chicken Restaurant Was Created — Mise En Place Eater 2024-03-25 | Can you turn fried chicken into a fine dining dish? That's what restaurateur Simon Kim and chef SK Kim are betting on as they open Coqodaq, their new Korean fried chicken restaurant in NYC. Seven years after opening Cote, the first Michelin-starred Korean barbecue restaurant, Simon and SK are trying to replicate their success with fried chicken. Follow the duo from the test kitchen, where the chefs perfect their frying methods, to their soft opening, where they served the signature $38 fried chicken bucket with Korean banchan, condiments, and noodles. For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Producer: Daniel GeneenDirectors: Daniel Geneen, Murilo FerreiraCamera: Murilo Ferreira, Nick MazzocchiEditor: Christian Moreno Executive Producer: Stephen PelletteriSupervising Producer, Operations: Stefania OrrùSupervising Producer, Development: Gabriella LewisAudience Engagement: Frances Dumlao---------------------------------------------------------------------------------------------------------- For more episodes of 'Mise En Place', click here: https://trib.al/yMbuEJgEater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
This NYC pizza shop is hidden in an abandoned-looking building Eater 2024-03-22 | Hidden in an abandoned-looking storefront with white windows, Wizard Hat Pizza in Brooklyn has a speakeasy vibe. The takeout-only shop is run by chef and owner Josiah Bartlett, who’s grown his pizza business totally through word of mouth. On the menu are New York style pizzas with traditional toppings like spicy pepperoni and mushroom, as well as more experimental pies like an al pastor taco-inspired pineapple pizza.
Save this 10-minute spicy noodle bowl the next time you need a quick lunch Eater 2024-03-21 | James Park, author of the cookbook “Chili Crisp,” zhuzhes up instant noodles by drenching them in a rich, garlicky sauce topped with spoonfuls of chile crisp, and just a little green onion for freshness. After trying these upgraded noodles, you’ll want to make them again and again.Presented by Coca-Cola
This fresh clam pizza is only available on Fridays Eater 2024-03-20 | Salvatore Carlino is a straight-up Brooklyn pizza guy. As the son of owners of a legendary Sheepshead Bay pizzeria, he doesn’t want to mess with the traditional New York style. At his slice shop Lucia Pizza, you’ll find his family’s signature vodka sauce pie and fresh clam pizza that is only served on Fridays. His philosophy is that good pizza should be approachable — no need to make it too fancy or highbrow. As he puts it, “Pizza, to me — in its simplest way, it's for everyone.”
How a Vodka Sauce Pie Became This Brooklyn Pizza Shops Secret to Success — ICONS: Pizza Eater 2024-03-18 | Salvatore Carlino is a straight-up Brooklyn pizza guy. As the son of owners of a legendary Sheepshead Bay pizzeria, he doesn’t want to mess with the traditional New York style. At his slice shop Lucia Pizza, you’ll find his family’s signature vodka sauce pie and fresh clam pizza that is only served on Fridays. His philosophy is that good pizza should be approachable — no need to make it too fancy or highbrow. As he puts it, “Pizza, to me — in its simplest way, it's for everyone.”For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Producer: Connor ReidDirectors: Connor Reid, Murilo FerreiraCamera: Murilo Ferreira, John TejadaEditor: Josh DionExecutive Producer: Stephen PelletteriSupervising Producer, Operations: Stefania OrrùSupervising Producer, Development: Gabriella LewisAudience Engagement: Frances Dumlao---------------------------------------------------------------------------------------------------------- For more episodes of 'ICONS', click here: eater.visitlink.me/AbhhJ9Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Team pineapple pizza or team anti-pineapple pizza? Eater 2024-03-17 | Pineapple on pizza haters, just hear us out. Pizza maker Josiah Bartlett used to be very anti-pineapple on pizza, until he decided to make a version of the classic using some of his favorite flavors. Inspired by al pastor tacos, which are traditionally served with pineapple, he embraced the polarizing topping by creating a speck and pineapple pie as a special at Wizard Hat Pizza in Brooklyn. It’s the perfect marriage of smoky and sweet that could turn any pineapple pizza hater into a believer.
Try this brisket hang test from a BBQ champion Eater 2024-03-15 | Top pitmasters from around the world compete at the American Royal World Series of Barbecue in Kansas City, Kansas, for a chance to win $15,000 and the grand champion trophy. Meet Phil "The Grill" Johnson from Phoenix, Arizona, who's competing for the fifth year in a row, and Jim and Katie Osborn, the winners of the Australia barbecue championship. Watch them face off in the world's biggest barbecue contest.
Try this bold chicken tikka masala quesadilla next time you have Indian takeout leftovers Eater 2024-03-14 | Leftovers don’t have to be a drag if you know how to work with them. Take the lead of recipe developer Pratik Bhakta and bring new life into last night’s Indian food with this bold chicken tikka masala quesadilla. Using everything from the leftover chicken and sauce to the fresh mint chutney that came with it, this is a simple way to revamp your takeout.Presented by Coca-Cola
New Yorks Most Secretive Pizza Shop Is Behind an Unmarked Door — ICONS: Pizza Eater 2024-03-13 | Hidden in an abandoned-looking storefront with white windows, Wizard Hat Pizza in Brooklyn has a speakeasy vibe. The takeout-only shop is run by chef and owner Josiah Bartlett, who’s grown his pizza business totally through word of mouth. On the menu are New York style pizzas with traditional toppings like spicy pepperoni and mushroom, as well as more experimental pies like an al pastor taco-inspired pineapple pizza. For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Producer: Connor ReidDirectors: Connor Reid, Murilo FerreiraCamera: Murilo Ferreira, Shirley ChanEditor: Christine CaroneExecutive Producer: Stephen PelletteriSupervising Producer, Operations: Stefania OrrùSupervising Producer, Development: Gabriella LewisAudience Engagement: Frances Dumlao---------------------------------------------------------------------------------------------------------- For more episodes of 'ICONS', click here: eater.visitlink.me/AbhhJ9Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
chopped up seasoned patty 🤝 special blend of cheeses Eater 2024-03-12 | Bodega Truck is the first and only chopped cheese food truck in New York City. Ride along with owner Jeremy Batista, aka Chop Cheese Papi, as he starts the 18-hour workday as early as 3:30 a.m. to pick up ingredients, snag a parking spot, and serve fresh, hot chopped cheese in the city's busiest neighborhoods.
Any Stouffers pizza fans out there? 🖐️ Eater 2024-03-10 | Wylie Dufresne is not your typical pizza-maker. The award-winning, fine dining chef-turned-pizzaiolo pushes the possibilities of traditional pies at Stretch Pizza in NYC. At this slice shop, you'll find soy sauce in the dough, smoked eggplant in the sauce, and Ritz crackers in the meatballs.
Best of Mise En Place | Marathon Eater 2024-03-08 | Mise En Place takes you into the most prestigious kitchens in the world to show what it takes to run a fine dining establishment. Each episode features chefs at the height of their careers as they prep for service and run their restaurants. Watch the 10 best episodes from the hit series in this 3-hour video marathon. 00:00:00 Jean-Georges — featuring chef and owner Jean-Georges Vongerichten 00:15:49 Cote — featuring chef David Shim, chef SK Kim, and owner Simon Kim00:41:30 Clover Hill — featuring chef Charlie Mitchell 00:57:22 Aska — featuring chef and owner Fredrik Berselius01:08:35 Rezdôra — featuring chef and owner Stefano Secchi01:31:47 Don Angie — featuring chefs and co-owners Angie Rito and Scott Tacinelli 01:47:54 Aquavit — featuring chef Emma Bengtsson01:58:11 Casa Enrique — featuring chef Cosme Aguilar02:12:50 Lure Fishbar — featuring chef Preston Clark02:26:17 Gabriel Kreuther Restaurant — featuring chef Gabriel KreutherFor more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s ---------------------------------------------------------------------------------------------------------- For more episodes of 'Mise En Place', click here: https://trib.al/VtDIkvZEater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Bring back old school pizza parlors 🙏🍕 Eater 2024-03-08 | What makes Paulie Gee’s in Brooklyn stand out from other pizza parlors? For owner Paul Giannone, his slice shop isn’t about making the best pizza in the city but serving good, humble New York City-style slices inspired by his youth in the ’60s and ’70s. You’ll find classic pizzas as well as creative pies like pepperoni drizzled with hot honey, and upside-down Sicilian slices with a sesame seed crust.
How 300,000 Pounds of Nuts Are Roasted by Nuts4Nuts Every Year Eater 2024-03-07 | Nuts4Nuts in New York City packages and roasts nearly 300,000 pounds of nuts every year. Here's how one pushcart expanded into a fleet with over 1,000 employees and became one of the city's most iconic street vendors.
Ritz crackers are the Parmesan of cracker. Eater 2024-03-06 | Wylie Dufresne is not your typical pizza-maker. The award-winning, fine dining chef-turned-pizzaiolo pushes the possibilities of traditional pies at Stretch Pizza in NYC. At this slice shop, you'll find soy sauce in the dough, smoked eggplant in the sauce, and Ritz crackers in the meatballs.
How Master of Molecular Gastronomy Wylie Dufresne Brings Science to Pizza — ICONS: Pizza Eater 2024-03-04 | Wylie Dufresne is not your typical pizza-maker. The award-winning, fine dining chef-turned-pizzaiolo pushes the possibilities of traditional pies at Stretch Pizza in NYC. At this slice shop, you'll find soy sauce in the dough, smoked eggplant in the sauce, and Ritz crackers in the meatballs.Credits: Producer: Connor ReidDirectors: Connor Reid, Murilo FerreiraCamera: Murilo Ferreira, Shirley ChanEditor: Michael ImhoffExecutive Producer: Stephen PelletteriSupervising Producer, Operations: Stefania OrrùSupervising Producer, Development: Gabriella LewisAudience Engagement: Frances Dumlao---------------------------------------------------------------------------------------------------------- For more episodes of 'ICONS', click here: eater.visitlink.me/AbhhJ9Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
What makes Paulie Gee’s slices stand out from the rest of NYC’s pizzas? Eater 2024-03-03 | For owner Paul Giannone, his slice shop isn’t about making the best pizza in the city but serving good, humble New York City-style slices inspired by his youth in the ’60s and ’70s. You’ll find classic pizzas as well as creative pies like pepperoni drizzled with hot honey, and upside-down Sicilian slices with a sesame seed crust.
Salami and chopped cheese is this NYC food trucks most popular topping over fries Eater 2024-03-01 | Bodega Truck is the first and only chopped cheese food truck in New York City. Ride along with owner Jeremy Batista, aka Chop Cheese Papi, as he starts the 18-hour workday as early as 3:30 a.m. to pick up ingredients, snag a parking spot, and serve fresh, hot chopped cheese in the city's busiest neighborhoods.
Which 90s candy would you bring back? Eater 2024-02-28 | Spice Girls lollipops, packages of Fun Dip, and Bazooka bubble gums *with* the comics! If you grew up in the ‘90s, you’d appreciate Bodega Truck’s nostalgic decor. 😎The specialty chopped cheese food truck in NYC brings that old school bodega vibe—complete with a pair of Timbs and a stuffed animal bodega cat.
How Paulie Gees Became a Legendary New York Slice Shop — ICONS: Pizza Eater 2024-02-26 | What makes Paulie Gee’s in Brooklyn stand out from other pizza parlors? For owner Paul Giannone, his slice shop isn’t about making the best pizza in the city but serving good, humble New York City-style slices inspired by his youth in the ’60s and ’70s. You’ll find classic pizzas as well as creative pies like pepperoni drizzled with hot honey, and upside-down Sicilian slices with a sesame seed crust.For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Producer: Connor ReidDirectors: Connor Reid, Murilo FerreiraCamera: Murilo Ferreira, Jay SimmsEditor: Christine CaroneExecutive Producer: Stephen PelletteriSupervising Producer, Operations: Stefania OrrùSupervising Producer, Development: Gabriella LewisAudience Engagement: Frances Dumlao---------------------------------------------------------------------------------------------------------- For more episodes of 'ICONS', click here: eater.visitlink.me/AbhhJ9Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
