In the heart of Manhattan’s Theatre District, a spiraling glass tower is rising — complete with a glowing crown, a thrill ride, and a $4B price tag. It’s called The Torch, and it might be the most bizarre skyscraper New York has ever approved.

Discover the journey of Border Town, a popular Brooklyn pop-up that has transformed into a brick-and-mortar restaurant, founded by Jorge Aguilar and Amanda Rosa, with co-owner Ben Turley. What began as Aguilar's lockdown hobby of crafting Sonoran-style flour tortillas, inspired by his upbringing, quickly garnered a cult following for their tacos and breakfast burritos. The video chronicles their transition from selling out of their home and various pop-up locations across Greenpoint to securing and renovating their permanent space, driven by their dedication to authentic Northern Mexican cuisine and the beloved handmade tortilla.

Chef Junghyun Park, owner of Atoboy in NYC, demonstrates how he creates his award-winning Korean fried chicken. The process begins with brining boneless, skinless chicken thigh in a solution of water, salt, Yondu (fermented vegetable umami), garlic powder, and onion powder for 6-8 hours. The chicken is then marinated with a unique blend of fermented jalapeños, ginger, garlic, pineapple, fish sauce, salt, and sugar. The batter involves a two-step coating: first a dry mix of Korean fry mix, rice flour, tapioca starch, and xanthan gum, followed by a wet batter made from the dry mix, water, salt, and black pepper. The chicken is double-fried in canola oil, first for two minutes to create structure, then rested, and finally fried for another three minutes to achieve a beautifully golden-brown, crispy exterior while retaining a juicy, moist interior. The fried chicken is served with two distinct sauces: a fermented peanut butter sauce and a sweet and spicy Yangyummy sauce, highlighting Atoboy's philosophy of combining traditional Korean flavors with innovative culinary techniques.