Expert Butchers Test Out 10 Different Chicken Wing Recipes | Prime Time
How meat experts make 10 different styles of chicken wings, from classic Buffalo-style to wings fried in duck fat and Champagne
How Korea’s Makgeolli Master Park Bok-soon Perfected the Fermented Rice Beverage | Handmade
Park Bok-soon and her family have perfected the process of making Makgeolli, an alcoholic fermented rice beverage that’s milky, effervescent, tangy, and sweet
How a Pro Chef Makes Classic Chicken Parmesan | Plateworthy
Chef Nyesha Arrington demonstrates every step of classic chicken parmesan, from making a fresh tomato sauce, to breaking down a whole chicken, to breading, frying, and topping with melted mozzarella
How Legendary Chocolate Master Jacques Torres Builds Chocolate Sculptures | Sugar Coated
How master chocolatier Jacques Torres makes a giant edible sculpture, using some of the 150 tons of chocolate he produces in his factory every year
How 60,000 Metric Tons of Salt Are Harvested from One of the World’s Saltiest Lakes | Handmade
How the Tabasco Factory Makes 700,000 Bottles of Hot Sauce Per Day | Cult Following
How Much Meat Do You Need in a Pie? | Prime Time
How Onigiri Master Yumiko Ukon Makes 500,000 Rice Balls a Year | First Person
Chef Mikiko Ando is a Master of King Crab Sushi | Omakase
How a Former Rocket Scientist Makes the Best Copper Pots in America | Handmade
How Two Master Sushi Chefs Brought ‘the Original’ Kaiseki Tasting Menu to New York | Omakase
Kiichiro Yoshino Is One of Tokyo’s Best Taiyaki Masters