How this Michelin-level Chinese restaurant prepares its Peking duck (also known as Beijing duck)Chef Tian Yong and his team at Bistro Na's in LA serve over 100 dishes on their menu. This popular restaurant specializes in making traditional Chinese aristocratic cuisine that was once only reserved for royalty. Its vast selection includes favorites like crispy shrimp and handmade noodles, as well as impressive dishes like its Peking duck (also known as Beijing duck), and king crab served in...
Inside One of the Most Exciting Korean Dining Experiences in NYC — Mise En PlaceExecutive chef-owner Brian Kim is the visionary behind the modern Korean restaurant Oiji Mi and its tasting menu counter Bom. The 12-course fine dining menu at Bom highlights traditional Korean cuisine with luxurious ingredients like king crab, Hokkaido uni, bluefin tuna, A5 wagyu, caviar, and dry-aged rib-eye. Chef Kim and his team taste each dish every night before service to ensure they're delivering on ...
This Michelin-starred restaurant lets guests select knives from their special collection"Top Chef Junior” host Curtis Stone takes us inside Gwen, his fine dining, meat-centric restaurant in LA. Thanks to the in-house butcher shop, Stone’s team uses every part of the animal, serving up premium cuts — like rib-eye and pork chops — while transforming the rest into dishes like charcuterie, sausages, and pate. On the menu, you’ll also find impressive plates like hiramasa crudo, Josp...
A whopping 8-pound crab fit for a king
POV: Your job requires you to wait in lines for pastries for “research”
Forget egg prices. Coffee's next. And it could get worse.
If you’re go-to diner order doesn’t include pancakes, we can’t be friends.
Why Bistro Na's Peking Duck Takes 12 Days to Perfect — The ExpertsChef Tian Yong and his team at Bistro Na's in LA serve over 100 dishes on their menu. This popular restaurant specializes in making traditional Chinese aristocratic cuisine that was once only reserved for royalty. Its vast selection includes favorites like crispy shrimp and handmade noodles, as well as impressive dishes like its Peking duck (also known as Beijing duck), and king crab served in four ways: steamed, deep-fr...
It takes two days this perfect this stewed Jamaican oxtailJamrock Jerk in NYC goes through over 9,000 pounds of chicken each week to create its famous Jerked Chicken dish. Owned by husband-and-wife team Magnus and Anthyne McKellar, the food cart is dedicated to achieving traditional Jamaican flavors by making all their marinades in-house, using a blend of dry seasonings and fresh ingredients like Scotch bonnet peppers. Watch the two-day process of preparing, marinating, and cooking the J...
Why are giant Goldfish crackers, pizza rolls, and “Spaghetti Uh-O’s” landing on menus?Why are childish, nostalgic foods like giant Goldfish crackers, pizza rolls, and “Spaghetti Uh-O’s” landing on the menus of the country’s trendiest restaurants? It’s all comfort food, but with a slightly trolling “lol wouldn’t it be funny” edge. Jaya Saxena, Eater correspondent, investigates this new trend of don’t-make-me-think-too-hard foods that we’re calling: LOLfood.
“Your outie loves eating at P̶h̶o̶e̶n̶i̶c̶i̶a̶ ̶D̶i̶n̶e̶r̶ Pip’s.”
Behind the Scenes at the Phoenicia Diner Featured in Severance — IconsPhoenicia Diner, located in Upstate New York's Hudson Valley, is proud to call itself “a diner in the middle of nowhere,” providing guests an escape from the hustle and bustle of the New York metropolitan area. But don’t underestimate this small-town spot — it serves 160,000 people per year, goes through 12,000 pounds of brisket during that time to make its popular Reubens and corned beef hash — cured in-h...
When the chef has a mushroom dealer
Imagine serving 25,000 dishes in one hour to the biggest stars in Hollywood!
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