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Easy Ways to Improve Your Table Manners - Stop Eating it Wrong, Episode 21
 
03:35
If you want to approach your table in style, follow these tips courtesy of Simon Kim, owner of Piora. For more dining and drinking tips, subscribe to Zagat: http://goo.gl/AaWZHT
Views: 1163356 ZAGAT
How To: Serve & Drink Absinthe Correctly
 
02:31
You'll find absinthe at most high-end cocktail bars around the country, but at-home mixologists don't have to miss out on the boozy fun. Zagat editor Chris Walsh recently dropped by Brooklyn bar Maison Premiere to get some tips on the correct way to serve and drink the spirit.
Views: 731825 ZAGAT
How to Open and Pour Wine - Stop Eating it Wrong, Episode 11
 
04:53
Opening a bottle of wine = easy, at least when you follow these tips from NYC wine guru Patrick Cappiello (Pearl & Ash). Just be warned, if you're popping open a bottle of bubbly, it's best to put safety first. Subscribe to Zagat's YouTube channel for more videos: http://goo.gl/AaWZHT
Views: 202823 ZAGAT
How to Eat Shabu-Shabu - Stop Eating it Wrong, Episode 15
 
03:33
Cooking meat and vegetables tableside doesn't have to be intimidating. For more food videos, subscribe to Zagat: http://goo.gl/AaWZHT
Views: 880707 ZAGAT
How to Break Down and Eat Crabs - Stop Eating it Wrong, Episode 9
 
03:58
Breaking down a crab can actually be quite easy if you follow these steps from the pros at Brooklyn's The Crabby Shack. Subscribe to Zagat's YouTube channel for more videos: http://goo.gl/AaWZHT
Views: 975864 ZAGAT
Brazilian Steakhouses - Stop Doing it Wrong, Episode 43
 
03:59
When it comes to Brazilian steakhouses aka churrascarias, knowing when to stop filling up your plate can be tricky. Let our expert at Churrascaria Plataforma guide you on the best ways to enjoy all you can eat meat. Find your favorite Brazilian restaurants on the Zagat App here: http://goo.gl/CUf2Q3 Subscribe to Zagat on YouTube: http://goo.gl/AaWZHT
Views: 1097178 ZAGAT
Bizarre Bites: Kamayan Night at Jeepney
 
02:01
Zagat's Jacqueline Wasilczyk takes you inside Kamayan Night at New York City's Jeepney, one of the Big Apple's only Filipino restaurants. For this meal, guests eat with a truly interesting utensil: their hands.
Views: 236667 ZAGAT
How To: Make Non-Alcoholic Cocktails (Mocktails)
 
01:57
If you're not in the mood to drink alcohol, you should still be able to have something other than root beer at the bar. Behold the mocktail, a non-alcoholic drink that uses the fresh juices and infusions that make modern mixology so popular, but skips the booze. We dropped by high-end lounge Burritt Tavern in San Francisco to see how to make some tasty drinks that skip the tipple.
Views: 398004 ZAGAT
This California Factory is Dedicated to Making Fresh Tofu Daily - Staples, Episode 21
 
04:03
Tofu is a popular ingredient in many cuisines, but not everyone knows how this jelly like substance is made. Zagat went behind the scenes with Koki Sato, owner of Meiji Tofu, to discover how fresh tofu is made - and why restaurants like Winsome in Los Angeles are serving it on their menus. Find your favorite Los Angeles restaurants on the Zagat App here: http://goo.gl/CUf2Q3 For more videos about how your favorite food and drinks are made, subscribe to Zagat on YouTube: http://goo.gl/AaWZHT
Views: 288710 ZAGAT
How to Eat an Artichoke - Stop Eating it Wrong, Episode 14
 
03:08
The leaves might be a lot of work, but inside there's a tasty surprise. For more food videos, subscribe to Zagat: http://goo.gl/AaWZHT
Views: 349113 ZAGAT
This is How Prosciutto is Made - Staples, Episode 13
 
07:02
At La Quercia in Norwalk, Iowa, Herb and Kathy Eckhouse have perfected prosciutto making, a meat-curing process that the Italians have been using for thousands of years. In this episode of Staples, we take you inside their prosciuttificio to see how the American family has made the meat their own. For more episodes, subscribe to Zagat on YouTube: http://goo.gl/AaWZHT
Views: 718961 ZAGAT
The Old School Brooklyn Steakhouse Head Waiter That's Beloved by Guests  - Staff, Episode 6
 
03:52
Karl Zartler has seen it all during his time at Peter Luger Steakhouse, yet he still arrives every day like it's his first on the job. The Austrian immigrant has made Peter Luger his home away from home since coming to New York City in 1972 and with the fun he's having, there's no plan to retire anytime soon. Catch a brand new episode of Staff coming soon, and for more food videos, subscribe to Zagat on Youtube: http://www.youtube.com/zagat
Views: 56051 ZAGAT
BBQ City USA: Behind the Scenes With Memphis' Best Pitmasters - Made in the USA, Episode 19
 
04:11
America has its fare share of great barbecue joints, but no city does it better than Memphis. From pulled pork sandwiches to ribs with all kinds of rubs, Elvis Presley's old stomping grounds are a carnivore's modern paradise. Zagat visited three renowned pitmasters to find out what makes Memphis barbecue the best in the country. For more videos, subscribe to Zagat's YouTube channel here: http://goo.gl/AaWZHT
Views: 68928 ZAGAT
How to Eat Tsukemen, a Traditional Japanese Noodle Dish - Stop Eating it Wrong, Episode 71
 
03:20
When it comes to eating the traditional Japanese noodle tsukemen, there's a specific order to getting this meal right. Let Chef Masaharu Morimoto, owner of Momosan Ramen & Sake, show you the right way to eat tsukemen, and for more dining tips, subscribe to Zagat on Youtube: http://goo.gl/AaWZHT
Views: 98490 ZAGAT
How To: Make Authentic Buffalo Chicken Wings
 
03:52
The Buffalo natives behind Smorgasburg stand Dan and John's Wings school us in the art of authentic spicy chicken wings. Find more how-to videos and subscribe to Zagat's channel here: http://goo.gl/AaWZHT
Views: 886337 ZAGAT
Off-the-Grid: Dining at a Ninja-Themed Restaurant in NYC
 
03:03
Watch out for sharp objects when you visit NYC's ninja-themed restaurant, which takes theme dining to a new level. In this video, we stopped by with JonTron from YouTube to see if dinner at this ninja village is any good. Check out our meal in the video above, and be sure to subscribe to JonTron's page here: http://www.youtube.com/user/JonTronShow
Views: 182883 ZAGAT
A Day in the Life: The King of Bacon
 
06:09
In our A Day in the Life series, we take a peek into the daily lives of the most interesting people in the food world. In this episode, Zagat and The Huffington Post shadowed Allan Benton — the man behind the country's best bacon — at his East Tennessee smokehouse. Subscribe to Zagat's YouTube channel for more videos: http://goo.gl/AaWZHT
Views: 321937 ZAGAT
This Is Where Real Wasabi Comes From (What You're Eating Is Fake) - Staples, Episode 8
 
06:26
Frog Eyes Wasabi is one of only a handful of American farms growing authentic, water-grown wasabi. Zagat visited the Oregon coast to find out how owners Markus Mead and Jennifer Bloeser are using gardening techniques from Japan to create a similar product in Oregon, and how chefs like Ryan Roadhouse of Portland's Nodoguro are using it to their advantage in the dining room. For more videos, subscribe to Zagat's Youtube channel here: http://goo.gl/AaWZHT
Views: 1981749 ZAGAT
Stop Saying It Wrong: Italian Food Words
 
01:58
What's the best way to say "face bacon?" If you're an Italian food fan, then you know that "guanciale" is the answer, but do you know how to pronounce it? We got NYC chef Joey Campanaro to guide us through some tricky Italian food words, because you should be able to order arancini without tripping over your tongue.
Views: 380815 ZAGAT
Meet the Inmates of Fife and Drum, a Restaurant Redefining Prison Food - Zagat Documentaries, Ep. 38
 
07:44
At Fife and Drum restaurant at the Northeastern Correctional Center in Massachusetts, inmates are spending their time in a unique culinary arts program. So, what makes this program different? The restaurant is open to the public - allowing inmates to interact with customers and help them assimilate back into life after incarceration. Zagat went behind the scenes to see how Fife and Drum is changing lives and helping shape the future of the restaurant work force. For more videos about how your favorite food and drinks are made, subscribe to Zagat on YouTube: http://goo.gl/AaWZHT Find your favorite Boston restaurants on the Zagat App here: http://goo.gl/CUf2Q3
Views: 663312 ZAGAT
Kansas City, Missouri is One of America's Best Barbecue Towns. Here's Why. - Zagat Docs., Ep. 27
 
05:51
Kansas City is the epicenter of American barbecue culture. Zagat spoke with two of Kansas City's beloved barbecue joints - as well as a member of the esteemed Kansas City Barbecue Society - to find out what made this midwestern city so famous for its smoked meats. For more videos, subscribe to Zagat's Youtube channel here: http://goo.gl/AaWZHT
Views: 184804 ZAGAT
Step Inside the Brooklyn Sandwich Shop Dedicated to Fermented Meats - NYC Dining Spotlight, Ep. 19
 
05:28
A salumeria is store that specializes in selling cured meats, but not everyone is going to the lengths that founder and head butcher John Ratliff is to create great salumi. That's because Ratliff's salumeria - Ends Meat - focuses on using every part of the animal in order to make bites like chorizo, 'nduja, and coppa. Zagat editor Billy Lyons visited this unique business to find out more about what life is like running a modern day salumeria - and why breaking down a whole hog is worth the hassle. Find your favorite Brooklyn restaurants on the Zagat App here: http://goo.gl/CUf2Q3 For more videos, subscribe to Zagat on YouTube: http://goo.gl/AaWZHT
Views: 541464 ZAGAT
Where to Eat in NYC's Little Italy - Food Neighborhoods, Episode 1
 
10:35
Emilio Vitolo, owner of the famed Emilio's Ballato, has worked in NYC's Little Italy for decades. Follow along as he and his son Anthony tour some of their favorite places to eat Italian in the neighborhood. Tune in next Friday for a new episode of Food Neighborhoods. Subscribe to Zagat on YouTube here: http://goo.gl/AaWZHT
Views: 491223 ZAGAT
NBA Stadium Chef: Meet the Man Who Feeds 20,000 Golden State Warriors' Fans - Food People, Ep 22
 
08:35
Steph Curry and Klay Thompson might own the court, but in the kitchen of Oakland's Oracle Arena, Executive Chef Tim Radack and his team are the stars. Zagat followed along with Radack and his team for two days as they showed us what it takes to feed an arena full of guests. For more food and restaurant videos, subscribe to Zagat on YouTube here: http://goo.gl/AaWZHT
Views: 1017332 ZAGAT
Moonshine: History, Heritage and Hooch in North Carolina - Food Tripping With Molly Season 2, Ep 9
 
16:29
Moonshine, the illegal spirit made in the backwoods of Appalachia, is now popping up in liquor stores and on bar menus across the country. But one modern-day distiller is backing up his mainstream shine with his family's long hooch-making heritage, which dates back several generations. Zagat editor Molly Moker heads to Asheville, North Carolina to learn more. For more Food Tripping With Molly episodes, subscribe to Zagat: http://goo.gl/AaWZHT. Watch a behind-the-scenes interview with Molly about Food Tripping Season 2: https://youtu.be/QQVitFHEAvg Binge Watch Season 1: https://youtu.be/dCzapQ_OjrI?list=PLgBESEI2LUFtdvr2lFCAeEiURxvyfK_Mu
Views: 169697 ZAGAT
This Washington State Farm is Harvesting the Ocean's Ugliest Clam - Zagat Documentaries, Episode 29
 
06:51
Despite its odd shape, geoduck (pronounced "gooey duck") is to Washington State what lobster is to Maine for many local chefs and restaurants like Brian Lippert of Jig and Lure Fish Company. The unique variety of saltwater clam is also a labor of love, as it can take up to six years for one geoduck to fully grow before being harvested. Zagat investigated the popularity of the obscure saltwater clam from pod to plate to find out how a creature known more for its appearance can attract attention through its taste. For more unique foods, subscribe to Zagat's Youtube channel here: http://goo.gl/AaWZHT
Views: 244606 ZAGAT
A Love Affair with Spam: Inside Hawaii's Canned Meat Obsession - Zagat Documentaries, Episode 13
 
08:31
Spam has been a staple in Hawaii for over five decades, and the island's love for the canned meat is still going strong. Learn all about the history of this connection and see how chefs are putting a high-end spin on the onetime war staple. Subscribe to Zagat's video channel here: http://goo.gl/AaWZHT
Views: 259168 ZAGAT
How is Maple Syrup Made? - Staples, Episode 2
 
06:51
In our Staples series, we show you the stories behind the ingredients you probably take for granted. First up: maple syrup. For more videos, subscribe to Zagat's video channel at http://goo.gl/AaWZHT
Views: 723295 ZAGAT
The "Lunch Lady" Improving Austin's School Lunches - Food People, Episode 14
 
05:10
See how one local chef has set out to make school lunches healthier and tastier. For more videos, subscribe to our video channel: http://goo.gl/AaWZHT
Views: 93766 ZAGAT
Meow Parlour: Inside New York's First Cat Cafe
 
02:42
Cat lovers, rejoice! The team behind Macaron Parlour has rolled out NYC's first-ever cat cafe, complete with feline-shaped treats and cuddly companions. Take a look inside and see why this is the hottest ticket in town. For more videos, subscribe to Zagat's video channel here: http://goo.gl/AaWZHT
Views: 68403 ZAGAT
Texas BBQ, Part 1: A Slice of History
 
08:45
Something is happening in the world of Texas BBQ. A new generation has landed on the scene, long dominated by family dynasties and traditional cooking methods. Is it new school vs. old school in this culinary world, or can both sides help each other? More importantly, what exactly is authentic Texas BBQ? Find out in our two-part series, and read more here: http://www.zagat.com/v/masters-of-meat
Views: 644659 ZAGAT
This Bronx Warehouse is Home to New York's Best Seafood
 
04:52
While most of New York is sleeping, the Hunts Point fish market is ready to showcase the day's catch starting at 3:30 a.m.. Zagat went behind the scenes in the Bronx with a fourth generation fish monger, Louis Rozzo of F. Rozzo and Sons, to find out what makes the market so unique. For more videos, subscribe to Zagat on YouTube here: http://goo.gl/AaWZHT
Views: 112451 ZAGAT
Garlic: Why One American Family is Dedicated to Growing this Smelly Vegetable - Staples, Episode 12
 
06:54
Signal Hill Farms in Cherry Valley New York knows a thing or two about garlic. The organic farm, which is run by three generations of Barbara Perry's family, focuses on growing garlic due to its culinary and medicinal benefits. Zagat editor Billy Lyons visited Signal Hill to find out what life on a garlic farm is like. Afterwards, he spoke with Executive Chef Patrick Connolly of Rider in Brooklyn to find out how and why he incorporates garlic into his menu. Find your favorite Brooklyn restaurants on the Zagat App here: http://goo.gl/CUf2Q3 Subscribe to Zagat on YouTube: http://goo.gl/AaWZHT
Views: 167943 ZAGAT
The Proper Way to Eat Sashimi - Stop Eating it Wrong, Episode 64
 
03:32
Eating sashimi may appear easy, but there's a specific order you should be eating these delicious fishes in - not to mention taking advantage of everything that's on the board. Let Chef Sungchul Shim of Manhattan's Neta restaurant show you the correct way to enjoy sashimi. For more dining tips, subscribe to Zagat on Youtube: http://goo.gl/AaWZHT
Views: 198996 ZAGAT
This Is the Food That New Mexico Is Obsessed With - Staples, Episode 6
 
05:34
In our Staples series, we show you the stories behind the ingredients you probably take for granted. In this video, we jump into the long-standing debate in chile-loving New Mexico: red or green? Subscribe to Zagat's video channel to watch more: http://goo.gl/AaWZHT
Views: 65174 ZAGAT
Off-the-Radar Foods: West Virginia Pepperoni Rolls - Made in the USA, Episode 11
 
02:36
The pepperoni roll was created to feed the miners of West Virginia, and while the sandwich is still a beloved specialty in the region, you probably won't find it elsewhere. Check out more off-the-radar food by subscribing to our video channel: http://goo.gl/AaWZHT
Views: 16469 ZAGAT
Off-the-Radar Foods: New Jersey's Deep-Fried Hot Dogs - Made in the USA, Episode 9
 
01:55
New Jersey might be famous for its saltwater taffy, but don't forget the Ripper, a deep-fried hot dog that's also a NJ staple. Check out more off the radar food by subscribing to our video channel: http://goo.gl/AaWZHT
Views: 45849 ZAGAT
Hottest Restaurants: Charleston
 
03:41
This historic port city has long been known for stellar seafood, but it's also home to a wave of new chefs going beyond shrimp and grits. To check out more of the country's hottest restaurants, subscribe to Zagat's video channel here: http://goo.gl/AaWZHT
Views: 49659 ZAGAT
The Best Way to Eat Soup Dumplings - Stop Eating it Wrong, Episode 6
 
02:57
Tired of scalding your tongue on soup dumplings? We enlisted the pros at The Bao to teach us the correct way to eat xiao long bao. For more videos, subscribe to Zagat's video channel here: http://goo.gl/AaWZHT
Views: 475447 ZAGAT
A Rare Type of Popcorn is Being Grown in Iowa - Staples, Episode 15
 
07:56
At Tiny But Mighty Popcorn, Gene Mealhow and his family are harvesting a rare, "ancient heirloom" popcorn that dates back centuries. The small food brand has found success with popcorn enthusiasts across the world. Here's how the family is putting their own spin on the staple food. For more episodes, subscribe to Zagat on YouTube: http://goo.gl/AaWZHT
Views: 209477 ZAGAT
Fish Sandwiches Are One of Baltimore's Favorite Foods. Here's Why. - U.S. Dining Spotlight, Ep. 4
 
05:51
Fish sandwiches can be found across America these days, but for a port city like Baltimore, these casual lunch staples take on a whole new meaning. Zagat video producer Billy Lyons visited three spots - including the historic Faidley's Seafood in Lexington Market - to see how diners of all ages might just fall in love with fish sandwiches. For more U.S. Dining Spotlight episodes, subscribe to Zagat on Youtube: http://goo.gl/AaWZHT
Views: 72775 ZAGAT
Bizarre Bites: The Cronut, a Donut and Croissant Hybrid
 
02:19
New York City chef Dominique Ansel has sparked a legitimate craze with the cronut, a unique mash up of a donut and croissant that has people lining up in the wee hours of the morning to score their allotted six (since the bakery runs out so quickly, they've instituted a per-person maximum). In today's video we stop by to see if the now trademarked sweet treat lives up to the hype (hint: if there's a line outside an NYC bakery, you probably should get in on it).
Views: 194979 ZAGAT
Making the Most of a Maryland Crab House Crawl  - U.S. Dining Spotlight, Episode 3
 
04:50
Crab houses in Maryland are a source of state pride, but what is it about cracking open crabs in public that is so appealing? Zagat video producer Billy Lyons visited three Maryland crab houses to discover what awaits anyone planning a crab house crawl. For more food videos, subscribe to Zagat on Youtube: http://goo.gl/AaWZHT
Views: 97665 ZAGAT
Meet the Monk Who Makes NY's Best Vinegar - Staples, Episode 1
 
06:19
In our Staples series, we show you the stories behind the ingredients you probably take for granted. In this video, we visit a Benedictine monk living in upstate New York who is the unexpected producer behind a vinegar used at NYC's top restaurants. Subscribe to Zagat's YouTube channel for more videos: http://goo.gl/AaWZHT
Views: 111932 ZAGAT
This is How Fresh Butter is Made - Staples, Ep. 25
 
04:56
When it comes to butter, Ronnybrook Farm Dairy in Hudson Valley, New York is a top choice amongst chefs. So, what makes butter from this third generation farm owned by Rick Osofsky and his daughter Kate so sought after? Zagat visited the farm to find out. For more videos about how your favorite food and drinks are made, subscribe to Zagat on YouTube: http://goo.gl/AaWZHT
Views: 286503 ZAGAT
Openings: Khe-yo Brings Laotian Food to New York City
 
02:00
Before Khe-yo opened in TriBeCa, New York City was without a stand-alone restaurant that showcased Laotian cuisine. In this video, you can see why Big Apple residents should be happy they can now indulge in the cuisine of Laos (and why they shouldn't be afraid to dive in and eat with their hands!).
Views: 19423 ZAGAT
Caviar in North Carolina? Behind the Scenes at a U.S. Sturgeon Farm - Made in the USA, Episode 16
 
05:48
Atlantic Caviar and Sturgeon raises prehistoric fish and harvests their caviar in rural North Carolina. Zagat visited the farm to get a inside look at this unique (and time-consuming) process. Subscribe to Zagat on YouTube here: http://goo.gl/AaWZHT
Views: 128611 ZAGAT
Cruise Ship Executive Chef: A Day With "The General"
 
07:29
In our A Day in the Life series, we take a peek into the daily lives of the most interesting people in the food world. For this episode, Zagat and The Huffington Post shadowed Royal Caribbean Cruise Line's executive chef Gary Thomas as he set sail on the Explorer of the Seas. Check out the video to see why his staff calls him "The General," and subscribe to Zagat's YouTube channel for more videos: http://goo.gl/AaWZHT
Views: 1624064 ZAGAT
How To: Make Roy Choi's Epic 'Exhibit A' Burger
 
01:54
We visit Chego East, where LA Chef Roy Choi teaches us how to make his visit-worthy 'Exhibit A' burger. Music: "Getting Down" by John Kasiewicz Courtesy of ScoreAScore
Views: 17185 ZAGAT
Do Happy Chickens Lay Better Eggs? - Staples, Episode 3
 
06:55
Where do some of the country's freshest eggs come from? A farm in Austin, where even the locals are raising chickens in their backyards. Subscribe to Zagat's YouTube channel for more videos: http://goo.gl/AaWZHT
Views: 53901 ZAGAT