Eater Video from Eater - Journalist Profile

	Profile	Recent Articles on Subject
1	Eater Video Eater	Cozy Royale’s Dry-Aged Burger Takes Over a Month to Make - 11 days ago This Mezcal Company Is Drawing on Four Generations of Ancestral Methods - 20 days ago This South Indian Tasting Menu Serves a 1,000-Year-Old Dish - about 2 months ago How This Vietnamese Company Makes Its World Renowned Fish Sauce - 3 months ago Inside the Meticulous Process of Making Bonito Flakes in Makurazaki, Japan - 4 months ago This Chef Turns One Steak into Two Colorful Dishes - 4 months ago How This Chef Makes Nachos, Her Way - 4 months ago How Kingfisher in San Diego Puts a Vietnamese Spin on Local Ingredients - 5 months ago Inside Fort Worth’s Growing Barbecue Empire - 6 months ago How Brooklyn’s Lucia Pizza Continues a Family Legacy - 8 months ago How Takeout Pizza Joint Wizard Hat Keeps Operations Simple but Efficient - 8 months ago How Stretch Pizza Pulls Inspiration From Unexpected Places - 9 months ago How Paulie Gee’s Continues the Legacy of the Classic New York Slice Shop - 9 months ago How Legendary NYC Deli and Grocery Store Zabar’s Sells 4,000 Pounds of Fish Per Week - 11 months ago The ‘Nontraditional Traditional’ Pho Broth That Uses Dry-Aged Beef - 11 months ago How Restaurant Yuu Blends Japanese Cooking With Classic French Dishes - 11 months ago How NYC’s Don Angie Makes Its Viral Lasagna - 12 months ago
2	Kat Thompson Eater	Cozy Royale’s Dry-Aged Burger Takes Over a Month to Make - 11 days ago
3	Bettina Makalintal Eater Food journalism. Newsletter available. food journalism	This Mezcal Company Is Drawing on Four Generations of Ancestral Methods - 20 days ago
4	Annie Harrigan Eater	This South Indian Tasting Menu Serves a 1,000-Year-Old Dish - about 2 months ago How This Vietnamese Company Makes Its World Renowned Fish Sauce - 3 months ago This Chef Turns One Steak into Two Colorful Dishes - 4 months ago How This Chef Makes Nachos, Her Way - 4 months ago How Brooklyn’s Lucia Pizza Continues a Family Legacy - 8 months ago How Takeout Pizza Joint Wizard Hat Keeps Operations Simple but Efficient - 8 months ago How Stretch Pizza Pulls Inspiration From Unexpected Places - 9 months ago How Paulie Gee’s Continues the Legacy of the Classic New York Slice Shop - 9 months ago How Legendary NYC Deli and Grocery Store Zabar’s Sells 4,000 Pounds of Fish Per Week - 11 months ago The ‘Nontraditional Traditional’ Pho Broth That Uses Dry-Aged Beef - 11 months ago How Restaurant Yuu Blends Japanese Cooking With Classic French Dishes - 11 months ago
5	Jess Mayhugh Eater	Inside the Meticulous Process of Making Bonito Flakes in Makurazaki, Japan - 4 months ago
6	Avery Dalal Eater	How NYC’s Don Angie Makes Its Viral Lasagna - 12 months ago