How the World’s Best Pork Fat Is Cured in Marble — Vendors
Lardo is traditionally considered the “poor man’s dish,” but it can now be found at some of the most upscale restaurants in Europe. One of the oldest lardo producers in…
View moreHow an Expert Chef Fuses Peking Duck With Pineapple Butter — On the Fly
Get ready for the latest ‘On the Fly’ challenge! Next up to take on the Eater test is Luis Herrera, executive chef-partner of Ensenada. His mission? Take a Peking duck…
View moreHow Kingfisher Became One of San Diego’s Hit Restaurants — The Experts
Kingfisher is a San Diego restaurant that serves Vietnamese French food with a California lens. That culmination of flavors has turned it into one of the city’s busiest Vietnamese restaurants,…
View moreHow This New Fish Taco Spot Became One of the Best in San Diego — The Experts
Nothing is frozen at this San Diego taco spot. Pablo Becker, chef-owner of Fish Guts, only uses fresh fish caught by local fishermen when making his wildly popular Baja-style fish…
View moreHow an Expert Chef Uses Octopus to Make a Breakfast Burrito – On the Fly
Octopus for breakfast? Eater challenged Frances Tariga, chef-owner of Trust Bae, Tadhanà, and Oh! Dahon, to make a breakfast dish using octopus, hash browns, celtuce, spring roll wrappers, guanciale, and…
View moreThis Mackerel Toast Launched One of America’s Best New Restaurants — The Experts
Five days. That’s how long it takes to make the popular house-smoked mackerel toast at Mabel’s Gone Fishing. The process starts when fresh seafood from local fishermen is delivered to…
View moreWhat It Takes to Run One of the Best Bakeries in the U.S. — The Experts
Wayfarer Bread in San Diego is proud to be a neighborhood bakery that produces only small batches of bread and pastries. After 16 years of developing her craft at top…
View moreHow a Taiwanese Grandma Makes Over 1,000 Potstickers per Day — The Experts
Meet the woman behind A-Pou’s Taste, the famous Taiwanese pot sticker food truck and restaurant in NYC. Yeh Chi Yao named her business after the Taiwanese word “a pou,” meaning…
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