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Jackson Wang learns how to make dumplings

Food Skills

Jackson Wang learns how to make dumplings

Jackson Wang is throwing a dinner party to celebrate the end of Chinese New Year. There's just one problem: Who's bringing the dumplings? As an international singer, rapper, and dancer, Jackson doesn't get to do much cooking on the road

Jackson Wang is throwing a dinner party to celebrate the end of Chinese New Year. There's just one problem: Who's bringing the dumplings? As an international singer, rapper, and dancer, Jackson doesn't get to do much cooking on the road

Mi Barrio Tortilleria: The last tortilla kings of Brooklyn

Bushwick, Brooklyn was once an epicenter for Mexican cuisine in New York City, earning the nickname the 'Tortilla Triangle' in the process. Today, Mi Barrio Tortilleria is one of the only tortilla factories in the area that remains, churnin

Bushwick, Brooklyn was once an epicenter for Mexican cuisine in New York City, earning the nickname the 'Tortilla Triangle' in the process. Today, Mi Barrio Tortilleria is one of the only tortilla factories in the area that remains, churnin

This old-school Puerto Rican restaurant is essential for pork fanatics

When Anthony Bourdain visited 188 Cuchifritos in the Bronx for an episode of Parts Unknown, he summed up its appeal with one simple proclamation: "I don't know any place porkier." The old-school lunch counter specialises in Puerto Rican

When Anthony Bourdain visited 188 Cuchifritos in the Bronx for an episode of Parts Unknown, he summed up its appeal with one simple proclamation: "I don't know any place porkier." The old-school lunch counter specialises in Puerto Rican

Detroit Pizza gets a New York twist from these NYC Slice masters

New Yorkers are territorial when it comes to their slices. So when two Staten Island pizza legends decide to open up a Detroit-style pie shop in the heart of Manhattan, you know they better have a good reason.

New Yorkers are territorial when it comes to their slices. So when two Staten Island pizza legends decide to open up a Detroit-style pie shop in the heart of Manhattan, you know they better have a good reason.

How Japanese fried chicken gets extra crispy

Fried chicken is a comfort-food staple the world over, and Japan is no exception. Generously battered in potato starch, double fried in a skillet, and marinated in a mixture of soy sauce and mirin, Japan's chicken karaage is renowned for it

Fried chicken is a comfort-food staple the world over, and Japan is no exception. Generously battered in potato starch, double fried in a skillet, and marinated in a mixture of soy sauce and mirin, Japan's chicken karaage is renowned for it

What is Salerno-style pizza?

For those craving the fresh ingredients of Naples, but aren't in the mood for Neapolitan pizza's ultra-puffy crust, Salerno-style pies might be the ideal way to combine cheese, dough, and tomato sauce.

For those craving the fresh ingredients of Naples, but aren't in the mood for Neapolitan pizza's ultra-puffy crust, Salerno-style pies might be the ideal way to combine cheese, dough, and tomato sauce.

The Mozzarella kings of New York

Mozzarella isn't just a cheese, it's a work of art, at least the way it's made at Casa Della Mozzarella in the Bronx. Located on the corner of 187th Street and Arthur Avenue, the beloved Italian deli is helmed by father-son duo Orazio and Ca

Mozzarella isn't just a cheese, it's a work of art, at least the way it's made at Casa Della Mozzarella in the Bronx. Located on the corner of 187th Street and Arthur Avenue, the beloved Italian deli is helmed by father-son duo Orazio and Ca

Why Taiwanese beef noodle soup is ready to take over

The world is overflowing with noodle soups. From ramen to udon to mixian to pho, every culture seems to have its own preferred method for slurping up a hot bowl of broth. But in Taiwan, devouring bowls of beef noodle soup borders on a regio

The world is overflowing with noodle soups. From ramen to udon to mixian to pho, every culture seems to have its own preferred method for slurping up a hot bowl of broth. But in Taiwan, devouring bowls of beef noodle soup borders on a regio

How to eat Pho like a pro

Pho is one of the world's most beloved noodle soups. But how do you get the most out of your bowl? Jimmy Ly, chef-owner of Madame Vo in Manhattan'€™s East Village, is here to breakdown the rice-noodle commandments.

Pho is one of the world's most beloved noodle soups. But how do you get the most out of your bowl? Jimmy Ly, chef-owner of Madame Vo in Manhattan'€™s East Village, is here to breakdown the rice-noodle commandments.

How to Eat Pho Like a Pro | Food Skills

Pho is one of the world’s most beloved noodle soups. But how do you get the most out of your bowl? Jimmy Ly, chef-owner of Madame Vo in Manhattan’s East Village, is here to breakdown the rice-noodle commandments.

Pho is one of the world’s most beloved noodle soups. But how do you get the most out of your bowl? Jimmy Ly, chef-owner of Madame Vo in Manhattan’s East Village, is here to breakdown the rice-noodle commandments.

Why pizza purists love Neapolitan-style pies

Walk into any slice shop in New York City and a pizzaiolo will claim to specialize in Neapolitan pizza. Naples' singular approach to the dish has become a shorthand of sorts for any pie that seems to be thin, flat, and round in 2018.

Walk into any slice shop in New York City and a pizzaiolo will claim to specialize in Neapolitan pizza. Naples' singular approach to the dish has become a shorthand of sorts for any pie that seems to be thin, flat, and round in 2018.

How to make perfectly fluffy pancakes

Creating the perfect pancake is both a science and an art form. Mix the ingredients too long and the batter starts to run on the griddle. Flip the flapjack too late and the cake can lose its golden-brown finish. Overload the stack with topp

Creating the perfect pancake is both a science and an art form. Mix the ingredients too long and the batter starts to run on the griddle. Flip the flapjack too late and the cake can lose its golden-brown finish. Overload the stack with topp

This remix on classic lasagna is all about the crispy edges

More than a few fights have broken out at the dinner table over the last corner piece of lasagna. Coveted for its crispy edges and slightly burnt layers of sauce and cheese, this slice far surpasses the soggy consistency of the center squar

More than a few fights have broken out at the dinner table over the last corner piece of lasagna. Coveted for its crispy edges and slightly burnt layers of sauce and cheese, this slice far surpasses the soggy consistency of the center squar

This monster veal parmigiana is a red sauce classic

Dripping in sauce and covered in cheese, veal parmigiana is not only a staple of Italian-American cooking, but one of the world's great comfort foods. At Emilio's Ballato: a last vestige of Manhattan's old-school Italian eaters

Dripping in sauce and covered in cheese, veal parmigiana is not only a staple of Italian-American cooking, but one of the world's great comfort foods. At Emilio's Ballato: a last vestige of Manhattan's old-school Italian eaters

How cannoli are made

Few pastries are more quintessential to the New York experience than the cannoli. Sweet, flakey, and filled with a thick ricotta cream, the Sicilian dessert is the platonic ideal of what fried food can be.

Few pastries are more quintessential to the New York experience than the cannoli. Sweet, flakey, and filled with a thick ricotta cream, the Sicilian dessert is the platonic ideal of what fried food can be.

How Sweet Chick remixes classic chicken and waffles

Chicken and waffles are one of the world's great culinary odd couples. A perfect pairing of savory and sweet, the dish is rooted in the tradition of Southern soul food, and popularized by chains like Roscoe's in L.A.

Chicken and waffles are one of the world's great culinary odd couples. A perfect pairing of savory and sweet, the dish is rooted in the tradition of Southern soul food, and popularized by chains like Roscoe's in L.A.

Understanding the soulful Mexican cooking of Oaxaca

Helmed by second-generation owner Bricia Lopez, Guelaguetza is a bucket-list destination for anyone looking to experience the culture of Oaxaca and L.A. at the same time.

Helmed by second-generation owner Bricia Lopez, Guelaguetza is a bucket-list destination for anyone looking to experience the culture of Oaxaca and L.A. at the same time.

What is Milan-style pizza?

From Neapolitan and Sicilian to Detroit-style and deep dish, NYC is a wonderland for regional pizza styles. Now, a cheesy, souffle-like pie from Milan is set to take the five boroughs by storm.

From Neapolitan and Sicilian to Detroit-style and deep dish, NYC is a wonderland for regional pizza styles. Now, a cheesy, souffle-like pie from Milan is set to take the five boroughs by storm.

Lee Lee's rugelach is keeping old-school baking alive in Harlem

Rugelach is one of the world's most recognizable Jewish pastries. But in NYC, some of the best rugelach is made uptown at Lee Lee's Baked Goods in Harlem, visited in this episode of Food Grails.

Rugelach is one of the world's most recognizable Jewish pastries. But in NYC, some of the best rugelach is made uptown at Lee Lee's Baked Goods in Harlem, visited in this episode of Food Grails.

Pizza in its purest form: The story of Lucali

From studying at the altar of Di Fara's Dom DeMarco, to serving A-list celebrities like Jay Z and Beyonce, the story of Lucali is made of pizza lore. Learn the story behind the legend on this special episode of Food Skills.

From studying at the altar of Di Fara's Dom DeMarco, to serving A-list celebrities like Jay Z and Beyonce, the story of Lucali is made of pizza lore. Learn the story behind the legend on this special episode of Food Skills.

David Chang breaks down "Ugly Delicious" and bing bread

On this episode of Food Skills, David Chang, the Momofuku mastermind, breaks down the guiding principles behind his "ugly delicious" philosophy: an ideology that pushes diners to see the hidden beauty in everyday food.

On this episode of Food Skills, David Chang, the Momofuku mastermind, breaks down the guiding principles behind his "ugly delicious" philosophy: an ideology that pushes diners to see the hidden beauty in everyday food.

The perfect pan-fried chicken, according to Charles Gabriel

On this episode of Food Skills, Charles Gabriel, semi-finalist for Best Chef at the 2018 James Beard Awards breaks down the keys to his now legendary pan-fried chicken recipe on this episode of Food Skills.

On this episode of Food Skills, Charles Gabriel, semi-finalist for Best Chef at the 2018 James Beard Awards breaks down the keys to his now legendary pan-fried chicken recipe on this episode of Food Skills.

Sushi masters explain the art of Omakase

In Japanese cuisine, the concept of "omakase" leaves the choices entirely up to the chef. At Shuko, one of the premiere sushi restaurants in NYC, the menu is driven by the imaginations of Nick Kim and Jimmy Lau, as well as the whims of Moth

In Japanese cuisine, the concept of "omakase" leaves the choices entirely up to the chef. At Shuko, one of the premiere sushi restaurants in NYC, the menu is driven by the imaginations of Nick Kim and Jimmy Lau, as well as the whims of Moth

The perfect fish tacos, according to Oscar Hernandez

At Tacombi's new outpost in the Empire State Building, chef Oscar Hernandez offers two regional takes on the dish: a crispy, Baja-style cod, and a spicy, "tikin xic" rock fish grilled on the flat-top, both seen on this episode of Food Skill

At Tacombi's new outpost in the Empire State Building, chef Oscar Hernandez offers two regional takes on the dish: a crispy, Baja-style cod, and a spicy, "tikin xic" rock fish grilled on the flat-top, both seen on this episode of Food Skill

Mexican tortas are the ultimate sandwich for meat lovers

At Brooklyn's La Loncheria, the sandwich gets an international spin, where chef Luis Jimnez meshes the torta with elements of the Vietnamese banh mi. No matter the style, the torta is a bucket-list item for sandwich-lovers from Mexico City

At Brooklyn's La Loncheria, the sandwich gets an international spin, where chef Luis Jimnez meshes the torta with elements of the Vietnamese banh mi. No matter the style, the torta is a bucket-list item for sandwich-lovers from Mexico City

Understanding kaiseki, Japan's most elaborate way to feast

At Brushstroke, chef Isao Yamada uses an ever-changing array of seasonal ingredients to tell stories from life in Japan. From slices of sashimi to charcoal-roasted eel, we look at Brushtroke's kaiseki menu features food as metaphor and alle

At Brushstroke, chef Isao Yamada uses an ever-changing array of seasonal ingredients to tell stories from life in Japan. From slices of sashimi to charcoal-roasted eel, we look at Brushtroke's kaiseki menu features food as metaphor and alle

The perfect egg sandwich, according to Alvin Cailan

A cult favorite in L.A., and now available at Chefs Club Counter in NYC, Eggslut's secret is patience. Eggslut's Fairfax is a must-try for any egg-sandwich enthusiast. See what goes into the best egg sandwich on this episode of Food Skills.

A cult favorite in L.A., and now available at Chefs Club Counter in NYC, Eggslut's secret is patience. Eggslut's Fairfax is a must-try for any egg-sandwich enthusiast. See what goes into the best egg sandwich on this episode of Food Skills.

How pierogis are keeping Eastern European comfort food alive

Dipping the dumplings in apple sauce is optional, but remember: At Veselka, onions and sour cream are always required, which we look at on this episode of Food Skills.

Dipping the dumplings in apple sauce is optional, but remember: At Veselka, onions and sour cream are always required, which we look at on this episode of Food Skills.

Why calzones deserve more love

Stuffed with a mixture of sweet and spicy sausage, and held together by globs of melted Pecorino Romano cheese, Motorino's calzone is a worthy alternative to a classic pie, seen on this episode of Food Skills.

Stuffed with a mixture of sweet and spicy sausage, and held together by globs of melted Pecorino Romano cheese, Motorino's calzone is a worthy alternative to a classic pie, seen on this episode of Food Skills.

These enchiladas are a taste of real Mexican home-cooking

With fresh tortillas sopped in dark-red mole poblano, El Atoradero's enchiladas are a bucket-list item for Mexican-food fanatics everywhere. We take a look on this episode of Food Skills.

With fresh tortillas sopped in dark-red mole poblano, El Atoradero's enchiladas are a bucket-list item for Mexican-food fanatics everywhere. We take a look on this episode of Food Skills.

Korean ramyun is a must for noodle obsessives

At Jeju Noodle Bar in Manhattan, diners are greeted with chewy, slurp-able noodles; thick, pork-based soup; and an assortment of Korean-inspired toppings like kimchi and gochujang. Jeju's ramyun offers a chef-driven spin on your favorite fr

At Jeju Noodle Bar in Manhattan, diners are greeted with chewy, slurp-able noodles; thick, pork-based soup; and an assortment of Korean-inspired toppings like kimchi and gochujang. Jeju's ramyun offers a chef-driven spin on your favorite fr

How peking duck is made

Peking duck has long been a staple in NYC. But at Decoy, chef Joe Ng is taking the classic Chinese dish to new heights check it out on this episode of Food Skills.

Peking duck has long been a staple in NYC. But at Decoy, chef Joe Ng is taking the classic Chinese dish to new heights check it out on this episode of Food Skills.

Tandoori chicken is India's perfect version of BBQ

At NYC's Badshaha modern Indian restaurant helmed by chef Charles Mani-”tandoori chicken is all about letting the meat's natural flavours shine through, seen in this episode of Food Skills.

At NYC's Badshaha modern Indian restaurant helmed by chef Charles Mani-”tandoori chicken is all about letting the meat's natural flavours shine through, seen in this episode of Food Skills.

Roman-style pizza is the perfect pie for thin-crust lovers

At Martina, Roman-style pizza is the main event: a dish defined by its thin, cracker-like crust, sparse layer of sauce, and evenly proportioned toppings. Check it out on this episode of Food Skills.

At Martina, Roman-style pizza is the main event: a dish defined by its thin, cracker-like crust, sparse layer of sauce, and evenly proportioned toppings. Check it out on this episode of Food Skills.

Japanese "A5" wagyu is one of the world's most coveted steaks

When it comes to producing high-quality steak, Japan has long reigned supreme. But for steak-lovers craving the best of the very best, look no further than Japanese "A5" wagyu. Check it out on the episode on Food Skills.

When it comes to producing high-quality steak, Japan has long reigned supreme. But for steak-lovers craving the best of the very best, look no further than Japanese "A5" wagyu. Check it out on the episode on Food Skills.

How to eat a crab like a pro

From the soft meat hidden inside the body, to the proper way to crack a claw, Clanton and Woods leave no shell unturned check out the best of eating crab in this episode of Food Skills.

From the soft meat hidden inside the body, to the proper way to crack a claw, Clanton and Woods leave no shell unturned check out the best of eating crab in this episode of Food Skills.

Japanese yakitori is a chicken-lovers dream

At Torishin, a Michelin-starred restaurant in Hell's Kitchen, head chef Atsushi Kono is elevating yakitori to new heights, earning a three-star review from The New York Times in the process. Check it out on this episode of Food Skills.

At Torishin, a Michelin-starred restaurant in Hell's Kitchen, head chef Atsushi Kono is elevating yakitori to new heights, earning a three-star review from The New York Times in the process. Check it out on this episode of Food Skills.

St. Louis-style pizza is an underrated regional pie

Justin Bazdarich of Speedy Romeo has made it his mission to bring the gospel of St. Louis-style pizza to NYC, forcing even the most ardent East Coast pizza snobs to rethink their loyalties in the process, seen on this episode of Food Skills

Justin Bazdarich of Speedy Romeo has made it his mission to bring the gospel of St. Louis-style pizza to NYC, forcing even the most ardent East Coast pizza snobs to rethink their loyalties in the process, seen on this episode of Food Skills

The perfect upside-down pizza, according to Scarr Pimentel

Though it rarely gets enough shine, the enigmatic "upside-down" Sicilian has an answer to these common pizza problems, topping its melted mozzarella with ladles of steaming tomato sauce. Check out one of the best in the city on this episode

Though it rarely gets enough shine, the enigmatic "upside-down" Sicilian has an answer to these common pizza problems, topping its melted mozzarella with ladles of steaming tomato sauce. Check out one of the best in the city on this episode

Shabu-Shabu is the ultimate Japanese meat fest

When it comes to Japanese hot pot, there are two distinct schools of thought: sukiyaki is a sweet, slow-simmered love affair, while shabu-shabu features savory slices of beef cooked rapidly in boiling water. Shabu-Tatsu on E. 10th Street is

When it comes to Japanese hot pot, there are two distinct schools of thought: sukiyaki is a sweet, slow-simmered love affair, while shabu-shabu features savory slices of beef cooked rapidly in boiling water. Shabu-Tatsu on E. 10th Street is

The perfect white pizza, according to Frank Pinello

Packed with flavor and perennially underrated, Best Pizza's white pie deserves to be on every slice lover's bucket list. Check it out on this episode of Food Skills.

Packed with flavor and perennially underrated, Best Pizza's white pie deserves to be on every slice lover's bucket list. Check it out on this episode of Food Skills.

Takoyaki is the most hypnotic Japanese street food

Topped with mayonnaise, bonito flakes, and a savory, umami-packed sauce, takoyaki is the perfect snack for Japanese food junkies, seen on this episode of Food Skills.

Topped with mayonnaise, bonito flakes, and a savory, umami-packed sauce, takoyaki is the perfect snack for Japanese food junkies, seen on this episode of Food Skills.

Food Skills

Having finally opened her first patty-centric restaurant Salvation Burger on 51st Street the Michelin-starred chef April Bloomfield has been able to further hone her meaty craft, seen on this episode of Food Skills

Having finally opened her first patty-centric restaurant Salvation Burger on 51st Street the Michelin-starred chef April Bloomfield has been able to further hone her meaty craft, seen on this episode of Food Skills

Udon is Japan's other great noodle soup

Dunked in a slew of savory broths, and topped with ingredients like wagyu beef and sea urchin, TsuruTonTan's noodles are leading the udon revolution in NYC watch this episode of Food Skills to see them all.

Dunked in a slew of savory broths, and topped with ingredients like wagyu beef and sea urchin, TsuruTonTan's noodles are leading the udon revolution in NYC watch this episode of Food Skills to see them all.

NYC's best Sicilian slice, explained

In this episode of Food Skills, Prince Street's Dominic Morano breaks down the elements of the iconic Sicilian slice, including the puckered cups of natural-casing pepperoni that make it one of New York's most recognizable Instagram stars.

In this episode of Food Skills, Prince Street's Dominic Morano breaks down the elements of the iconic Sicilian slice, including the puckered cups of natural-casing pepperoni that make it one of New York's most recognizable Instagram stars.

This Japanese ramen chain is an introvert's paradise

In this edition of "Food Skills," we head to the Brooklyn location of Ichiran, a Japanese ramen chain known for its unique dining experience.

In this edition of "Food Skills," we head to the Brooklyn location of Ichiran, a Japanese ramen chain known for its unique dining experience.

Japanese Robatayaki should be an Olympic sport

In this edition of "Food Skills," we head to NYC's Robataya, where chef Yu-Jin Tsugehara gives us a master class in the art of Japanese robatayaki.

In this edition of "Food Skills," we head to NYC's Robataya, where chef Yu-Jin Tsugehara gives us a master class in the art of Japanese robatayaki.

How New York's favorite french fries get made

In this edition of "Food Skills," we take take a behind-the-scenes look at the iconic New York french fry joint, Pomme Frites.

In this edition of "Food Skills," we take take a behind-the-scenes look at the iconic New York french fry joint, Pomme Frites.

This Japanese steakhouse serves up sizzling meat while you stand

In this edition of "Food Skills," we take you on a special, behind-the-scenes tour of NYC's first Ikinari Steak, the Japanese restaurant chain famous for making its customers stand while they dine.

In this edition of "Food Skills," we take you on a special, behind-the-scenes tour of NYC's first Ikinari Steak, the Japanese restaurant chain famous for making its customers stand while they dine.

Detroit-Style pizza: A love affair

The brainchild of Matt and Emily Hyland: the power couple behind the popular Neapolitan pie joint, Pizza Loves Emily Emmy Squared is out to broaden the definition of pizza in NYC. Check it out on this episode of Food Skills.

The brainchild of Matt and Emily Hyland: the power couple behind the popular Neapolitan pie joint, Pizza Loves Emily Emmy Squared is out to broaden the definition of pizza in NYC. Check it out on this episode of Food Skills.

NYC's best burger, explained

As the patty wars rage on year after year in New York, the Brindle Room burger consistently lures purists back to the East Village with its simple packaging and masterfully balanced beef blend. Chef Jeremy Spector breaks down the fundamenta

As the patty wars rage on year after year in New York, the Brindle Room burger consistently lures purists back to the East Village with its simple packaging and masterfully balanced beef blend. Chef Jeremy Spector breaks down the fundamenta

This tomahawk steak is a primal meat fest

In this edition of "Food Skills," chef Angie Mar of Beatrice Inn shows us the brontosaurus-size tomahawk steak that she's serving up as part of the restaurant's meaty Sunday service.

In this edition of "Food Skills," chef Angie Mar of Beatrice Inn shows us the brontosaurus-size tomahawk steak that she's serving up as part of the restaurant's meaty Sunday service.

Khachapuri is the Georgian cheese boat of your dreams

In this edition of "Food Skills," we head to Old Tbilisi Garden in Greenwich Village, one of the few restaurants in New York City to serve traditional Georgian cuisine.

In this edition of "Food Skills," we head to Old Tbilisi Garden in Greenwich Village, one of the few restaurants in New York City to serve traditional Georgian cuisine.

The best tacos in NYC

In this edition of "Food Skills," we take a look at the real-deal Mexican street-food vendor Los Tacos No. 1 in Chelsea Market.

In this edition of "Food Skills," we take a look at the real-deal Mexican street-food vendor Los Tacos No. 1 in Chelsea Market.

Paella is the ultimate combo of carbs and seafood

In this edition of "Food Skills," we head to Socarrat for an up-close look at the Spanish art of paella-making.

In this edition of "Food Skills," we head to Socarrat for an up-close look at the Spanish art of paella-making.

Feteer is the Egyptian answer to stuffed pizza

In this edition of "Food Skills," we head to Tut's Hub Royal Cuisine in Astoria, Queens, for a look at an Egyptian dish that needs your immediate attention.

In this edition of "Food Skills," we head to Tut's Hub Royal Cuisine in Astoria, Queens, for a look at an Egyptian dish that needs your immediate attention.

The ultimate rotisserie chicken

In this episode of Food Skills, we visit the poultry specialists at Le Coq Rico, named one of First We Feast's "Best New Restaurants in NYC" last year.

In this episode of Food Skills, we visit the poultry specialists at Le Coq Rico, named one of First We Feast's "Best New Restaurants in NYC" last year.

How Soba noodles are made

In this episode of Food Skills we head to "Little Tokyo" in the East Village for a behind-the-scenes look at the noodle-making magic at Soba-Ya.

In this episode of Food Skills we head to "Little Tokyo" in the East Village for a behind-the-scenes look at the noodle-making magic at Soba-Ya.

Floyd Cardoz is an Indian-bread master

In this episode of Food Skills€ legendary chef Floyd Cardoz demonstrates some of the delicious Indian breads that anchor the menu at his new NYC restaurant, Paowalla.

In this episode of Food Skills€ legendary chef Floyd Cardoz demonstrates some of the delicious Indian breads that anchor the menu at his new NYC restaurant, Paowalla.

Japanese omurice is an egg lover's dream

In this episode of Food Skills, we visit Japanese comfort-food specialists Hi-Collar in NYC for a look at omurice, a popular dish that consists of an omelet served over a mound of rice.

In this episode of Food Skills, we visit Japanese comfort-food specialists Hi-Collar in NYC for a look at omurice, a popular dish that consists of an omelet served over a mound of rice.

Making the popular Chinese street snack, Jianbing

In this episode of Food Skills, we visit Mr. Bing at the Bryant Park Winter Village (seasonal). Founder Brian Goldberg's fond memories of eating jianbinga crepe topped with an egg and filled with a variety of savoury ingredients in Beijing

In this episode of Food Skills, we visit Mr. Bing at the Bryant Park Winter Village (seasonal). Founder Brian Goldberg's fond memories of eating jianbinga crepe topped with an egg and filled with a variety of savoury ingredients in Beijing

Making doughnuts at The Doughnut Project

In this episode of Food Skills we head to The Doughnut Project in the West Village where owners Troy Neal and Leslie Polizzotto are frying up some outrageous, sweet-and-savory creations.

In this episode of Food Skills we head to The Doughnut Project in the West Village where owners Troy Neal and Leslie Polizzotto are frying up some outrageous, sweet-and-savory creations.

Buche de Noel is the ultimate Christmas dessert

On this episode of food skill, watch pastry ace Anna McGorman of Bar Boulud and Boulud Sud whip up the elaborate Christmas dessert known as buche de noel.

On this episode of food skill, watch pastry ace Anna McGorman of Bar Boulud and Boulud Sud whip up the elaborate Christmas dessert known as buche de noel.

Inside the "Pasta Room" at Ristorante Morini

Welcome to "Food Skills," a series from First We Feast highlighting the awe-inspiring culinary skills behind some of our favourite dishes from the amazing art of hand-pulled noodles, to the top-notch griddle action of dosa-making.

Welcome to "Food Skills," a series from First We Feast highlighting the awe-inspiring culinary skills behind some of our favourite dishes from the amazing art of hand-pulled noodles, to the top-notch griddle action of dosa-making.

The biggest soup dumpling in NYC

In this episode of Food Skills, we take a look at the making of a soup dumpling so massive, it comes with a straw to suck up the broth. Find this oversize xiaolongbao at Drunken Dumpling in the East Village.

In this episode of Food Skills, we take a look at the making of a soup dumpling so massive, it comes with a straw to suck up the broth. Find this oversize xiaolongbao at Drunken Dumpling in the East Village.

All of the Benihana Teppanyaki tricks

In this episode of Food Skills, we take a look at tricks of the trade at everyone's favorite teppanyaki chain, Benihana.

In this episode of Food Skills, we take a look at tricks of the trade at everyone's favorite teppanyaki chain, Benihana.

Meet the dosa man

In this episode of Food Skills, we take a look at the dosa-making magic of Thiru Kumar, whose NY Dosas cart is a beloved staple of NYC's Washington Square Park. Stay tuned for more episodes every Monday!

In this episode of Food Skills, we take a look at the dosa-making magic of Thiru Kumar, whose NY Dosas cart is a beloved staple of NYC's Washington Square Park. Stay tuned for more episodes every Monday!

Thai ice cream is mesmerizing

In this episode of Food Skills, we take a look at the slick spatula work that goes into the Thai ice cream at 10Below Ice Cream, where a -10°F "anti-griddle" is make beautiful rolls of extra-smooth ice cream.

In this episode of Food Skills, we take a look at the slick spatula work that goes into the Thai ice cream at 10Below Ice Cream, where a -10°F "anti-griddle" is make beautiful rolls of extra-smooth ice cream.

The art of hand-pulled noodles

In this episode of Food Skills, we take a look at the amazing art of hand-pulled noodle-making at Tasty Hand-Pulled Noodles, where dough is slapped on the counter and spun through the air to achieve its unique texture.

In this episode of Food Skills, we take a look at the amazing art of hand-pulled noodle-making at Tasty Hand-Pulled Noodles, where dough is slapped on the counter and spun through the air to achieve its unique texture.