Eater Video from Eater - Journalist Profile

	Profile	Recent Articles on Subject
1	Kat Thompson Eater	Cozy Royale’s Dry-Aged Burger Takes Over a Month to Make - 4 months ago
2	Eater Video Eater	Cozy Royale’s Dry-Aged Burger Takes Over a Month to Make - 4 months ago This Mezcal Company Is Drawing on Four Generations of Ancestral Methods - 4 months ago This South Indian Tasting Menu Serves a 1,000-Year-Old Dish - 5 months ago How This Vietnamese Company Makes Its World Renowned Fish Sauce - 6 months ago Inside the Meticulous Process of Making Bonito Flakes in Makurazaki, Japan - 7 months ago This Chef Turns One Steak into Two Colorful Dishes - 7 months ago How This Chef Makes Nachos, Her Way - 8 months ago How Kingfisher in San Diego Puts a Vietnamese Spin on Local Ingredients - 9 months ago Inside Fort Worth’s Growing Barbecue Empire - 9 months ago How Brooklyn’s Lucia Pizza Continues a Family Legacy - 11 months ago How Takeout Pizza Joint Wizard Hat Keeps Operations Simple but Efficient - 12 months ago How Stretch Pizza Pulls Inspiration From Unexpected Places - 12 months ago How Paulie Gee’s Continues the Legacy of the Classic New York Slice Shop - 12 months ago How Legendary NYC Deli and Grocery Store Zabar’s Sells 4,000 Pounds of Fish Per Week - about 1 year ago The ‘Nontraditional Traditional’ Pho Broth That Uses Dry-Aged Beef - about 1 year ago How Restaurant Yuu Blends Japanese Cooking With Classic French Dishes - about 1 year ago How NYC’s Don Angie Makes Its Viral Lasagna - about 1 year ago
3	Bettina Makalintal Eater Food journalism. Newsletter available. food journalism	This Mezcal Company Is Drawing on Four Generations of Ancestral Methods - 4 months ago
4	Annie Harrigan Eater	This South Indian Tasting Menu Serves a 1,000-Year-Old Dish - 5 months ago How This Vietnamese Company Makes Its World Renowned Fish Sauce - 6 months ago This Chef Turns One Steak into Two Colorful Dishes - 7 months ago How This Chef Makes Nachos, Her Way - 8 months ago How Brooklyn’s Lucia Pizza Continues a Family Legacy - 11 months ago How Takeout Pizza Joint Wizard Hat Keeps Operations Simple but Efficient - 12 months ago How Stretch Pizza Pulls Inspiration From Unexpected Places - 12 months ago How Paulie Gee’s Continues the Legacy of the Classic New York Slice Shop - 12 months ago How Legendary NYC Deli and Grocery Store Zabar’s Sells 4,000 Pounds of Fish Per Week - about 1 year ago The ‘Nontraditional Traditional’ Pho Broth That Uses Dry-Aged Beef - about 1 year ago How Restaurant Yuu Blends Japanese Cooking With Classic French Dishes - about 1 year ago
5	Jess Mayhugh Eater	Inside the Meticulous Process of Making Bonito Flakes in Makurazaki, Japan - 7 months ago
6	Avery Dalal Eater	How NYC’s Don Angie Makes Its Viral Lasagna - about 1 year ago