Chef Niki Gordon of Irie Jerk in Brooklyn demonstrates how to prepare authentic Jamaican jerk chicken, emphasizing the importance of proper cleaning and a thorough 24-48 hour marinade. The marinade includes a blend of dry seasonings like ground allspice, ginger, and garlic, complemented by a wet blend of fresh scallions, scotch bonnet peppers, pimento peppers, and Sorrel drink for a unique tang. The chicken is then slow-cooked on custom-built barrel grills over lump charcoal, infused with pimento berries to replicate the traditional Jamaican pimento wood smoke flavor, ensuring it is cooked thoroughly and moist, not dry. They prepare hundreds of pounds daily, opening six days a week, with plans to expand to seven to meet demand.

In this Eater video, chefs José Andrés and Nico López showcase the vibrant culinary traditions of Spain at Mercado Little Spain, a sprawling Spanish food hall in New York City. The market features multiple restaurant concepts, bars, and kiosks under one roof, offering everything from a steakhouse with dry-aged rib-eye and traditional suckling lamb (the only place in NYC to get this dish), to a lively tapas bar with classics like gazpacho, croquetas de pollo, and braised ibérico pork cheeks. Guests can also enjoy specialties ranging from freshly sliced jamón, churros, and paella Valenciana cooked from scratch over an open fire, recreating a little Spain in the heart of the city.

Chef Annisha Garcia, co-owner of Son Del North in New York City's West Village, takes viewers behind the scenes of her viral burrito shop. Known for selling up to 10,000 burritos weekly, including their internet-famous bean-and-cheese burrito, the restaurant draws inspiration from Garcia's childhood in Tijuana and Northern Mexican grilling traditions. The video showcases a day of intense food preparation, from cooking massive batches of beans and Son Del North's signature green salsa to grilling various proteins like chicken and steak, and mashing fresh guacamole. It highlights the efficient assembly line production needed to fulfill high-volume lunch rushes and catering orders, emphasizing the dedication and teamwork involved in crafting these highly sought-after burritos.