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Eater

Eater

@Eater
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VideosPlaylists
11:09
Why Spiny Lobster Is the Most In-Demand Crustacean
10/26/2023
13:40
Running One of the Best BBQ Spots in West Texas
10/26/2023
10:08
How the Sfoglini Factory Makes a New Pasta Shape
10/26/2023
13:15
How D.C.'s Minibar Makes Dishes in Front of Guests
10/26/2023
13:21
How Chicago's Oldest Chinese Bakery Makes 10,000 Bao
10/26/2023
11:27
How Slab Barbecue Makes Smoked Brisket Burgers
10/26/2023
13:45
How an Indoor Shrimp Farm Sells 2 Million Shrimp
10/26/2023
13:08
Harvesting Seaweed for Korea's Fine Dining Restaurants
10/26/2023
17:09
How Two-Michelin-Starred Harbor House is Run
10/26/2023
10:36
How One of New York’s Most Popular Doughtnuts are Made
10/26/2023
13:22
A Master Sushi Chef Brought His Family Recipes to NYC
10/26/2023
13:27
The Secrets of New York's Best Bagel
10/26/2023
14:26
Inside a Michelin-Starred London Dim Sum Restaurant
10/26/2023
12:50
How the Best Anchovies Make It to SF Restaurants
10/26/2023
14:00
How Mister Jiu’s Makes Their Famous Duck
10/26/2023
13:16
How Peasant Serves a Whole Pig Dinner in NYC
10/26/2023
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
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