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Vídeo | Publicados | visualizações de vídeos | Comentários | gostos | Ódios | Ganhos estimados |
---|---|---|---|---|---|---|
Guittard's Chocolate Lab Tastes Each Piece 72 Times #shorts | 07.07.2023 | 8,943 | 7 | 278 | $ 3 - $ 20 | |
How New Jersey's Busiest Diner Serves 15,000 People per Week — The Experts | 12.06.2023 | 1,111,707 | 751 | 15,164 | $ 416 - $ 2.5K | |
The Best Burger in NYC Is at Rolo's in Queens — Smoke Point | 05.04.2023 | 797,368 | 350 | 10,888 | $ 299 - $ 1.79K | |
How a 5-Star London Hotel Prepares the Most Iconic Afternoon Tea Service — Clocking In | 08.02.2023 | 143,867 | 162 | 2,928 | $ 53 - $ 323 | |
How Two Master Chefs Run the Only Michelin-Starred Korean Steakhouse — Mise En Place | 16.08.2021 | 830,964 | 936 | 19,926 | 246 | $ 311 - $ 1.87K |
How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years — Smoke Point | 09.12.2020 | 823,722 | 1,097 | 14,785 | 333 | $ 308 - $ 1.85K |
Meat Experts Butcher One of the Most Tender Steaks on a Cow — Prime Time | 04.11.2020 | 214,865 | 479 | 5,014 | 85 | $ 80 - $ 483 |
How a Master Chef Uses Michelin-Level Techniques at His Jamaican-Chinese Restaurant — Mise En Place | 31.10.2020 | 926,401 | 914 | 16,877 | 353 | $ 347 - $ 2.08K |
Harvesting Purple Sea Urchin (Uni) on the Oregon Coast – Deep Dive | 05.10.2020 | 48,572 | 114 | 1,273 | 31 | $ 18 - $ 109 |
How One of Las Vegas’ Best Chinese Restaurants Does Peking Duck — No Passport Required | 11.02.2020 | 113,740 | 164 | 1,862 | 398 | $ 42 - $ 255 |
How the Oldest Italian Restaurant in America Makes Lasagna — No Passport Required | 04.02.2020 | 105,661 | 116 | 1,567 | 331 | $ 39 - $ 237 |
The Armenian Pitmaster Making Texas-Style Brisket — No Passport Required | 01.02.2020 | 60,633 | 87 | 774 | 139 | $ 22 - $ 136 |
How a Legendary Chef Runs One of the World's Most Iconic Restaurants — Mise En Place | 30.01.2020 | 1,845,097 | 1,225 | 21,951 | 711 | $ 691 - $ 4.15K |
How Mexico City's Mysterious Floating Gardens Helped Feed the City For Hundreds of Years | 26.11.2019 | 19,343 | 65 | 561 | 18 | $ 7 - $ 43 |
Can You Dry-Age a Steak in Beef Fat? — Prime Time | 18.11.2019 | 293,850 | 391 | 4,142 | 238 | $ 110 - $ 661 |
How a Ceramics Master Makes Plates for Michelin-Starred Restaurants — Handmade | 31.10.2019 | 689,701 | 426 | 12,776 | 262 | $ 258 - $ 1.55K |
How one of New York’s Best Peking Ducks is Made — Prime Time | 21.10.2019 | 288,648 | 355 | 5,418 | 218 | $ 108 - $ 649 |
Can You Fry a Dry-Aged Steak in a Wok? — Prime Time | 12.08.2019 | 295,742 | 277 | 4,667 | 139 | $ 110 - $ 665 |
Can the Worst Steak on the Cow Be Saved with a Tub of Beef Fat? — Prime Time | 06.03.2019 | 349,507 | 765 | 4,934 | 290 | $ 131 - $ 786 |
Tuna Master Kuniaki Yoshizawa Serves an Entire Omakase out of Bluefin Tuna — Omakase | 04.01.2019 | 202,675 | 269 | 3,114 | 102 | $ 76 - $ 456 |