Eater
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How a Bread Factory Produces 150,000 Loaves per Week
Nels Leader is the CEO of Bread Alone, an upstate New York bakery founded by his father. Today, the bakery is committed to the idea that everyone should have access to good bread — a goal it tries to achieve by baking 150,000 loaves every week.
How Carolina Whole Hog is Cooked By a BBQ Legend
Carolina barbecue legend Sam Jones comes from a long legacy of cooking a whole hog, with his grandfather, father, and uncle all coming before him. At his no-frills restaurant, Sam Jones BBQ, he and his team preserve their tradition of cooking whole hog, chicken, turkey, and more.
The Intricate Production of Stainless Steel Cookware
Heritage Steel, located in Clarksville, Tennessee, makes some of America’s best stainless steel cookware. Watch as Daniel Geneen follows the company’s process of making Eater-branded stainless steel pans.
How a Korean Bronzeware Master Makes Yugi Pots by Hand
In Korea, 96-year-old grandmaster and founder of Napcheong Yugi, Bong Ju Lee, is among the only people in the world making traditional yugi, also known as Bangjja — a Korean type of hand-forged bronzeware. See his master craftsmanship, dedication to detail, and how he is teaching his son to continue his legacy.
How One of the World’s Best Panettone Is Made in Italy
At Martesana Milano, bakers Vincenzo Santoro and Domenico Di Clemente make one of the best varieties of Italian panettone in the world, right where it was first invented — Milan. Making the light, slightly sweet, bread filled with dried fruits is a delicate process that the two have perfected with 80 years of experience between them
How a Bavarian Baker Makes up to 4,000 Pretzels a Day
Baker Ludwig Neulinger learned to bake traditional, buttery, soft, and golden brown Bavarian pretzels at a young age in his parent’s bakery in Munich. Now, the expert baker and his team pump out up to 4,000 of the doughy treats per day.
How Cast Iron Went From Weapon to Skillet
Cast iron pots, pans, and skillets are some of the most coveted home kitchen cookware items today. But how did the material come to be so beloved? Food historian Dr. Leni Sorensen discusses the origin and evolution of Cast Iron, and why it’s still so widely used today.
How a Master Pizzaiolo Perfects 600 Pizzas Every Day
Chef Dan Richer owns Razza, one of New Jersey’s best pizza restaurants. Richer makes everything from meatballs to bread to pizzas — a whopping 400 to 600 a night — in the popular restaurant's wood-fired oven.
How a Pitmaster Brings Asian Flavors to Texas Barbecue
At Houston-area barbecue joint Blood Bros, pitmaster Quy Hoang combines his love for Texas barbecue with Asian influences to make gochujang ribs, smoked char siu pork belly fried bao buns, brisket burnt end steam buns, Thai red curry and chili sausage, and more.
How Chef Jean-Georges Makes Fried Fish Milanese
On this episode of ‘Plateworthy’ chef Nyesha Arrington joins legendary chef Jean-Georges Vongerichten to make a brand new dish at his flagship NYC restaurant: the swordfish Milanese. The dish will be available at the Tin Building at The Seaport.
How a 77-Year-Old Indonesian Chef Opened a Restaurant
When 77-year-old Siu Chen got bored during the pandemic, she decided to start a restaurant cooking the Indonesian food she was making at home. Among her most popular dishes are her fried chicken, lontong sayur, rendang, yellow rice, and more.
Running NYC's Favorite Taco Shop's Tortilla Factory
At Vista Hermosa’s tortilla factory in Piscataway, New Jersey, workers make 100,000 corn tortillas and 30,000 flour tortillas a day. From there, they supply their tortillas to one of NYC’s favorite taco chains, Tacombi, and independent grocers throughout the country.
How a Sushi Master Opened One of NYC's Top Restaurants
Sushi master Kazushige Suzuki spent 10 years at Sushi Ginza Onodera, one of Tokyo’s best sushi restaurants. Now, he wants to bring all that he has learned to both his customers as well as the next generation of great sushi chefs to NYC at his restaurant, Icca.
How King Arthur Makes 100 Million Lbs of Flour a Year
On this episode of ‘Dan Does’, host Daniel Geneen visits a farm that King Arthur Flour sources from to see how wheat is harvested, and how the company mills, quality tests, and packages their product.
How A Pitmaster Has Been Making Barbacoa for 40 Years
Gonzalo Ramirez is one of the only barbacoyeros in the U.S. who raises and butchers his own lambs. He cooks the barbacoa in a pit, during a process that takes 24 hours. Ramirez sells his traditional Hidalgo-style barbacoa, moronga (blood sausage), consomé, and more on the corner of Canterbury Ave. and Hoyt Street off Van Nuys Blvd. in Arleta, California.
How a Chef Makes One of LA's Most Popular Kabobs
On this episode of ‘Plateworthy’ chef Nyesha Arrington joins chef Armen Martirosyan, owner of LA’s Mini Kabob, and his father to learn how they make the restaurant's signature lula kabobs and more.
How an NYC Italian Restaurant Changes its Menu Monthly
At NYC’s Al Coro, chef and co-owner Melissa Rodriguez is looking to keep the Italian tasting menu fresh by changing it out every six weeks, each based on a different region of Italy. The purpose of this is not only to highlight the regional cuisines of Italy, but also to invite people back.
How One of LA's Japanese Chefs Makes Trout Donabe
On this episode of ‘Plateworthy’ chef Nyesha Arrington visits chef Carole Iida-Nakayama at LA’s N/Soto as they make a trout and ikura dish in a donabe. Together, they make kombu dashi, prepare the trout, the rice, and plate the dish.
How One of Australia's Best Restaurants Uses Live-Fire
At Firedoor, one of Sydney, Australia’s busiest restaurants, chef and owner Lennox Hastie uses wood-fired grills and ovens on a menu that heavily features locally sourced ingredients. Using these grills, the restaurant serves dishes like grilled red kangaroo, queen scallops, dry-aged rib-eye, and more.
How Handmade Candy Canes Are Made Every Year
Lucas Candy has been open since 1896 in Haverstraw, New York. Together, owners Debbie Bertrand and Nick Loucas make candy canes, beer brittle, and a variety of chocolates.