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Dish recipes
Eater #5
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7:57
How an Expert Rice Miller Perfects Japanese Rice for Top NYC Restaurants Vendors
11:28
How Slab Barbecue Makes Smoked Brisket Burgers Smoke Point
13:45
How America's Biggest Indoor Shrimp Farm Sells 2 Million Shrimp Every Year Dan Does
14:56
How Vista Hermosa Makes 100, 000 Corn Tortillas a Day Vendors
12:59
How Brooklyn s Barclays Center Serves 18, 000 People During an NBA Game Clocking In
17:43
How an LA Chef Runs a Two-Michelin-Starred Restaurant Serving Only Wild Fish Mise En Place
10:19
How a 77-Year-Old Indonesian Chef Cooks 300 Lunches Every Day First Person
15:1
How a Master Chef Runs one of NYC's Best Vietnamese Restaurants Mise En Place
12:34
How 100 Tons of Oysters are Farmed Off the Coast of France Vendors
8:21
How a Hotel in India Became the Ultimate Destination for Chicken Pepper Masala First Person
11:38
How Jean-Georges Developed a Brand New Swordfish Dish Plateworthy with Nyesha Arrington
15:50
How Master Chef James Kent Built a 7-Course Tasting Menu 63 Floors Above NYC Mise En Place
9:58
How Legendary NY Steakhouse Peter Luger Makes the Perfect Steak Plateworthy with Nyesha Arrington
13:20
How One of New York s Best Indian Restaurants Makes Dosas Plateworthy with Nyesha Arrington
17:38
How LaVaca BBQ Brings Its Hispanic Culture to Texas Barbecue Smoke Point
20:5
How Master Chef Edward Lee Celebrates Southern Cooking at 610 Magnolia YesChef
15:7
How a Brooklyn Chocolate Factory Makes 5000 High-End Chocolate Bars Every Day Dan Does
7:56
How Cast Iron Went From Weapon to Skillet How We Eat
12:36
How Pitmaster Quy Hoang Blends His Vietnamese Heritage with Texas Barbecue Smoke Point
14:53
How Texas's Brisket King Is Bringing Whole Hog Barbecue to Houston Smoke Point
19:33
How Chef Nancy Silverton Transformed Her Love of Italian Food Into a Restaurant Empire YesChef
18:59
How Chef Matt Bernero Runs an Iconic British Steakhouse in New York City Clocking In
15:21
How Sushi Master Tadashi Yoshida Brought One of Japan s Best Omakases to NYC Omakase
12:8
How a Family of Saffron Farmers Harvests the World s Most Expensive Spice Vendors
10:8
How the Sfoglini Factory Makes Cascatelli, a New Shape of Pasta Clocking In
24:21
How Dario Cecchini Runs One of Italy s Best Butcher Shops YesChef
9:23
How a Master Pizzaiolo Perfects 600 Pizzas Every Day Smoke Point
13:27
The Secrets of New York's Best Bagel Handmade
16:12
Why 10, 000 People Are on the Waitlist for Kora s Filipino Doughnuts First Person
17:32
How a Master Chef Created One of the Best New Tasting Menus in NYC Mise En Place
12:46
How Master Chef Mary Attea Builds New Dishes at Michelin-Starred Musket Room Mise En Place
12:47
What it Takes to Make 1, 000 Panettoni per Day During Italy's Christmas Rush First Person
17:47
How Master Chef Val Cantu Runs a Two-Michelin-Starred Mexican Restaurant Mise En Place
7:50
How a Master Baker Makes up to 4, 000 Bavarian Pretzels a Day First Person
23:18
How a Master Chef Built a Michelin-Starred Pasta Restaurant in the Heart of NYC Mise En Place
9:31
How a Kashmiri Chef Is Keeping the Art of Mutton Harissa Alive First Person
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