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You Should Be Roasting Chestnuts. This Tool Makes It Easy.

By Terri Ciccone
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How One of the Ocean’s Largest — and Most Expensive — Shellfish Is Farmed

By Terri Ciccone and Eater Video
A plate of french fries piled high, topped with melted mozzarella cheese and doused in gravy
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How NJ’s Tops Diner Makes Its Famous Disco Fries

By Terri Ciccone and Eater Video
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How Perfectly Clear Ice Makes It to Your Fancy Cocktail

By Terri Ciccone

A Trick for Exploring Italy’s Amalfi Coast

By Terri Ciccone
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How a Master Craftsman Makes Korean Wooden Balwoo Bowls

By Terri Ciccone and Eater Video
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At Brooklyn’s Laser Wolf, the ‘Secret Ingredient’ Isn’t Edible 

By Terri Ciccone and Eater Video
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At Icca, Sushi Chef Kazushige Suzuki Is Always Teaching, but Never Done Learning 

By Terri Ciccone and Eater Video
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LA’s Honey’s Kettle Has Been Perfecting the Art of Fried Chicken for 40 Years 

By Terri Ciccone and Eater Video
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How a Hotel in India Became the Ultimate Destination for Crab Rasam

By Terri Ciccone