Sharena Smith, Sous Chef at Dakar Nola, shows us how she makes their signature (and very hot) Dakar spices. Want Bon Apptit shirts, hats and more? ht...
The waitlist at Dakar is about 40-50 people every single day. We serve all of our guests at once so it can be a challenge. Bon Appetit spends a day on...
Get Surfshark VPN at https://Surfshark.deals/dumpling - Enter promo code DUMPLING for 83% off and 3 extra months for free! Crab 52, known as South Ko...
Executive chef Fermin Nez from Este in Austin gives you his tips for telling when fish is at it's freshest. "We're spending about $15,000 to $18,000 e...
Magu Paper Roll: https://bit.ly/3XVzYjq Online Sushi Course: https://bit.ly/MAGUROLL Fish is a delicate protein that needs to be handled and sto...
Tyler creates a braising liquid with lemon and garlic for striped bass to cook gently! Subscribe to #discoveryplus to stream more of #TylersUltimate: ...
Guy Fieri chows down on fresh Dungeness crab and Cajun crawfish pie at the popular Fisherman's Market in Eugene, Oregon! Watch #DDD, Fridays at 9|8c +...
Tim McDonald is one of the world’s best at the sport of spearfishing. Like other Australian spearfishermen, he free dives and uses his speargun to tar...
Went and had breakfast at the Sapporo morning market and at 2 entire crabs, one king crab and one kegani hairy crab. Fresh seafood, sushi, sashimi a...
