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Eater

Eater

@Eater
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VideosPlaylists
8:33
Making 2,000 Tons Of Dijon Mustard Per Year In France
10/26/2023
15:20
A Japanese Sushi Masters Is Making His Mark on NYC
10/26/2023
14:33
How a California Beef Butcher Operation is Run
10/26/2023
12:07
Harvesting Saffron, the World's Most Expensive Spice
10/26/2023
12:00
How a Top Peanut Company Produces Millions of Nuts
10/26/2023
11:42
How Red Pepper Goat Roti is Made
10/26/2023
12:59
Feeding 18,000 People at Brooklyn’s Barclays Center
10/26/2023
14:38
Making Ceramic Plates for Fine Dining Restaurants
10/26/2023
13:38
How the Short Rib Helped Earn Mourad a Michelin Star
10/26/2023
9:57
How NYC's Old John's Has Served Breakfast For 70 Years
10/26/2023
13:51
Turning a King Crab Into 8 Dishes at a Dim Sum Spot
10/26/2023
10:03
How an Argentine Pitmaster Roasts Whole Pigs
10/26/2023
10:03
How Iconic Prime Rib Is Made at an SF Restaurant
10/26/2023
12:34
How a Master Chef Serves British Bistro Food in NYC
10/26/2023
9:41
How World-Famous Cannoli Are Made in Sicily
10/26/2023
12:44
How Pork Belly and Kimchi Tacos Are Made at Kinn in LA
10/26/2023
9:47
How This Chili Fried Chicken Became a Smash Hit in NYC
10/26/2023
16:03
The Best Burger in NYC Is at Rolo's in Queens
10/26/2023
15:31
How 600,000 Pounds of Maine Lobster Is Produced a Week
10/26/2023
15:51
How Ever, a Two-Michelin-Starred Restaurant is Run
10/26/2023
11:23
How Evan Funke Makes Tortellini by Hand
10/26/2023
17:31
How a Chef Runs Dual Michelin-Starred D.C. Restaurants
10/26/2023
11:45
How a Chef Runs a 120-Seat Restaurant Using Live-Fire
10/26/2023
16:04
How a Michelin-Starred Restaurant Uses Dry-Aged Fish
10/26/2023
12:48
How Whole Chicken Becomes a 16-Course Yakitori Omakase
10/26/2023
14:29
Making Wine at the Francis Ford Coppola Winery
10/26/2023
13:27
How a Pitmaster Duo Make Southern BBQ in Mississippi
10/26/2023
10:54
A Mushroom Expert Forages Rare Fungi in Korea
10/26/2023
12:53
How a Jersey Diner Serves 15,000 People per Week
10/26/2023
13:19
How One of NYC’s Best Indian Restaurants Makes Dosas
10/26/2023
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