Inside the Painstaking Process of Making Hungarian Paprika

Multi-generational producer Szabio make the high-quality spice for dishes like chicken paprikash and körözött

by Bettina Makalintal and Eater Video

Hamburger America Celebrates the History of Burgers in the U.S.

George Motz wants every hamburger to come with high-quality ingredients a history lesson

by Kat Thompson and Eater Video

Video

The Diplomat in Milwaukee Has Become a Training Ground for New Chefs

By Amy McCarthy and Eater Video November 18

At Vinai, Open-Fire Cooking Pays Respect to the Hmong People

By Monica Burton and Eater Video November 13

A New Chef Leaves His Mark on Chicago’s Atelier

By Jaya Saxena and Eater Video November 7

Cozy Royale’s Dry-Aged Burger Takes Over a Month to Make

By Kat Thompson and Eater Video November 6

At Chicago’s Michelin-Starred Esmé, Art Is Interwoven Into Dinner

By Eater Video and Kat Thompson October 23

This Polish Vodka Company Puts Family and Sustainability Above All

By Annie Harrigan and Eater Video October 14

Gloved hands cut into giant blocks of cheese.

Gloved hands cut into giant blocks of cheese.

What Makes Wisconsin Cheddar So Vibrantly Orange

By Eater Video and Jaya Saxena October 9

This South Indian Tasting Menu Serves a 1,000-Year-Old Dish

By Annie Harrigan and Eater Video October 3

How This Japanese Company Produces Some of the Best Beef in the World

By Annie Harrigan and Eater Video September 23

Video

Eater at Home’s New YouTube Channel Is Here

Our Eater at Home video series are getting their own dedicated home.

By Annie Harrigan and Eater Video September 23

How These Top Restaurants Got Their Michelin Stars

By Annie Harrigan and Eater Video September 18

This Brazilian Producer Harvests Some of the World’s Finest Coffee

By Annie Harrigan and Eater Video September 9

These Women Divers Risk Their Lives to Feed Their Families

By Annie Harrigan and Eater Video August 26

Close-up of a completed dish of lomo saltado next to a photo of a chef holding up a raw steak.

Close-up of a completed dish of lomo saltado next to a photo of a chef holding up a raw steak.

A Lomo Saltado That Amps Up the Effort for Major Reward

By Eater Video August 21

How This Vietnamese Company Makes Its World Renowned Fish Sauce

By Annie Harrigan and Eater Video August 12

Collage of a bowl of bonito flakes, raw fish, and a chef preparing fish.

Collage of a bowl of bonito flakes, raw fish, and a chef preparing fish.

Inside the Meticulous Process of Making Bonito Flakes in Makurazaki, Japan

By Jess Mayhugh and Eater Video July 31

This Chef Turns One Steak Into Two Colorful Dishes

By Annie Harrigan and Eater Video July 24

This South Korean Island Produces One of the World’s Rarest Pigs

By Annie Harrigan and Eater Video July 22

How This Chef Makes Nachos, Her Way

By Annie Harrigan and Eater Video July 12

The Dishes at This NYC Restaurant Are More Complex Than You’d Think

By Annie Harrigan and Eater Video July 1

This Expert Chef Put Foie Gras in a Tailgate Snack

By Annie Harrigan and Eater Video June 26

How This Italian Larderia Produces 22,000 Kilograms of Salume a Year

By Annie Harrigan and Eater Video June 24

How a Chef Turns a Duck, Asparagus, Morels, and Tater Tots Into an Unexpected Burrito

By Eater Video June 20

How Kingfisher in San Diego Puts a Vietnamese Spin on Local Ingredients

By Eater Video June 12

How Two Pitmasters Are Innovating Craft Barbecue While Keeping Old School Traditions Alive

By Annie Harrigan and Eater Video June 10

Dishing Up Happiness in San Diego

How This Taqueria Serves the Freshest Fish Tacos in San Diego

By Annie Harrigan and Eater Video June 5

How This Texas Barbecue Trailer Connects Heritage to Every Dish

By Annie Harrigan and Eater Video June 3

How One Chef Turns Frozen Hash Browns Into a Sushi Breakfast

By Annie Harrigan and Eater Video May 29

Close-up of a knife slicing through tender brisket; a man superimposed on the left pours seasoning on a cut of meat.

Close-up of a knife slicing through tender brisket; a man superimposed on the left pours seasoning on a cut of meat.

Inside Fort Worth’s Growing Barbecue Empire

By Eater Video May 27

How One Chef Turns Escargot and Sweet Potato Fries Into Date-Night Dinner

By Annie Harrigan and Eater Video May 22

Dishing Up Happiness in San Diego

The Five-Day Process Behind San Diego’s Best Mackerel Dish

By Annie Harrigan and Eater Video May 21

Smiling woman wearing an apron stands next to a metal smoker.

Smiling woman wearing an apron stands next to a metal smoker.

How Barbs B Q Pairs Mom’s Green Spaghett With Perfect Brisket

By Amy McCarthy and Eater Video May 14