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...

Siblings Brad Orrison and Brooke Lewis run The Shed BBQ & Blues Joint as well as The Saucery in Ocean Springs, Mississippi, where they specialize in crafting high-quality Southern-style barbecue....

The Suquamish Tribe lives on the Port Madison Indian Reservation in Washington state, where they harvest and sell seafood. Using methods passed down from their elders, members of the tribe harvest clams and oysters with their hands and celebrate together over clam bakes. For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Producer: Carla Francescutti Directors: Carla Francescutti, Murilo Ferreira Camera: Murilo Ferreira, Carla Francescutti Production Coordinator: Nick Mazzocchi Sound: Jeremiah Sheets Editor: Josh Dion Executive Producer: Stephen Pelletteri Supervising Producer, Operations: Stefania Orrù Supervising Producer, Development: Gabriella Lewis Audience Engagement: Avery Dalal ---------------------------------------------------------------------------------------------------------- For more episodes of Vendors , click here: https://trib.al/K3FMUIO Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0

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,...

Leopold Bros. is an independently owned distillery founded by two brothers in Colorado. With one brother specializing in malting and brewing and the other specializing in environmentally sustainabl...

Cozy Corner is one of Memphis s most popular barbecue restaurants, opening in 1977. Owner Bobby Bradley, Jr. is carrying on his family’s traditions by making the restaurant’s popular ribs,...

Are burgers manly? Why is it always women who are laughing alone while eating salad? In this episode of Gut Check, Eater set out to understand why some foods are gendered, and how those association...

Eat, enjoy, indulge! Recipes with Clifford Endo. The trailer for "You Can Do This!" is live! Eater is the one-stop-shop for food and restaurant obsessives across the country. With features,...

Street food carts get competitive in Colombia. When one vendor adds a product to his or her offering, the surrounding carts add that product and then one of their own. Eventually, hot dogs...

On today s episode of How to Make It, chef Katie Pickens is at Jasper Hill Farms making Winnimere cheese. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0

Hit play on the video above to see executive chef Masato Shimizu slice the fish and assemble the rolls. The music for this edition of A Cut Above comes courtesy of Brooklyn s own Throw Vision....

At NYC’s Rosella, Jeff Miller makes an omakase menu that truly cements the philosophy of ‘chef’s choice.’ He uses locally sourced seafood and bold flavors to make menu items like sushi with smoked steelhead trout, smoked sea urchin, mussels, as well as a tamago dessert with caviar and maple syrup, and more. For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Producer: Pelin Keskin Director: Murilo Ferreira Camera: Connor Reid, Murilo Ferreira Editor: Christian Moreno Executive Producer: Stephen Pelletteri Development Producer: Ian Stroud Supervising Producer: Stefania Orrù Associate Producer: Julia Hess Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal ---------------------------------------------------------------------------------------------------------- For more episodes of Omakase , click here: https://trib.al/6Hym1gj Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0

This ground up grass-fed meat on toast may look like a sloppy joe or taco meat, but it is in fact called mince on toast and it’s rich, oozy and delicious. Eater is the one-stop-shop for...

What is a cat cafe? Just what you think it is. The "catfe," as it s known, originated in Japan and just reached US soil. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1...

Summer is perfect. Sunshine, vacations, and of course, food. Sadly summer can’t last forever, but that doesn’t mean the season’s best fruits and vegetables can’t. We’ll lay out some...

Clothes can be trendy. Music can be trendy. Workouts can be trendy. Lately, vegetables can be trendy. A U.K. veggie breeder is trying to develop the next big thing: the kalette, a kale and...

Throughout Whale Week, Eater will be checking in with restaurateur Drew Nieporent, the King of Tribeca, for his thoughts on fine dining and catering to big spenders. The guy s got enough stories...

Chef Einat Admony of Balaboosta shows you how to make quick and easy hummus and her take on baba ghanoush. Subscribe: http://www.youtube.com/subscription_center?add_user=eater1 Watch our...

Little s has been an Atlanta staple since 1929, dishing out burgers, shakes, and hot dogs. In 2013, Little s building started to break down and the community swooped in to save it. Eater...

This week on Dining on a Dime: Seattle, host Lucas Peterson and the crew head to the Capitol Hill neighborhood to sample the Malaysian fare — frogs legs, fried rice, noodles, and all —...