How LA's Honey's Kettle Has Been Perfecting Fried Chicken for 40 Years — The Experts
At Honey’s Kettle in LA, chef Vincent Williams has been perfecting the art of making crispy fried chicken over the last 40 years.
Entries by Eater
How Undhiyu is Made for 250 People at an Indian Wedding #shorts
Watch as an Indian dish called Undhiyu is made for over 250 people at a Gujarati wedding by Moghul Catering.
How a Master Chef Built One of the Country's Best Restaurants In Elk, California — Mise En Place
At two-Michelin-starred restaurant Harbor House in Elk, California, chef Matthew Kammerer sources fresh ingredients from within …
How Texas Pitmaster Miguel Vidal Perfected the Brisket Taco — Smoke Point
At Valentina’s Tex Mex BBQ food trailer, pitmaster Miguel Vidal combines the flavors from his Tejano and Chicano upbringing with …
How Pitmaster Kelly Nevarez Brought Mexican Spice to Texas Barbecue — Smoke Point
At LaVaca BBQ in Port LaVaca, Texas, the Nevarez family draws from their Hispanic culture and Texas upbringing to make Big …
How To Reheat Meat Without Ruining Everything
Today on The Meat Show, Nick meets with Grant Crilly from ChefSteps to taste test the best ways to reheat meat. It is a sous vide showdown. ChefSteps is solidly …
Expert Butchers Test Out 10 Different Chicken Wing Recipes — Prime Time
Hosts: Ben Turley, Brent Young Producers/Directors: McGraw Wolfman Camera: Connor Ried, McGraw Wolfman Culinary Producer: Jackie Rothong Editor: …
How Pitmaster Matt Horn Developed His Signature ‘West Coast-Style' Barbecue in Oakland — Smoke Point
Horn Barbecue pitmaster Matt Horn fell in love with barbecue from a young age, when he learned to get a feel for how to make juicy, tender, and smoky brisket, …
Upgrade Instant Ramen Noodles With Your Own Homemade Seasoning Packet — You Can Do This!
From your valiant host, Clifford Endo: “In times of creative You Can Do This! road blocks, I will ask around the Eater office for what they would want to see on the …
How to Break Down and Cook Whole Rabbits with James Beard Award-Winning Chef Nina Compton—Prime Time
Celebrated chef Nina Compton of New Orleans’ Bywater American Bistro shows us how to butcher a whole rabbit, and why the tedious process is so worth it for …