What a Research Chef Does at Frito-Lay — How To Make It
Chef Katie Pickens heads to the Frito-Lay factory, and learns about their meticulous process for developing chip flavors
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Видео What a Research Chef Does at Frito-Lay — How To Make It канала Eater
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Видео What a Research Chef Does at Frito-Lay — How To Make It канала Eater
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
How Benton's Turns 12,000 Pounds of Pork Belly into Bacon Every Week — How to Make ItHow Impossible Foods Created the Perfect Meatless Burger— Cult FollowingHow Sea Urchin (Uni) Is Processed Commercially — How to Make ItLearning to Carve Ice with Ice Sculptor Shintaro Okamoto — How to Make ItHow Medieval Times Serves 1300 Chicken Dinners in 30 Minutes — How to Make ItWhat It Takes to Farm 10,000 Oysters a Week in Freezing Temperatures — How to Make ItHow Chef Leticia Nunez Runs the Best Buffet in Las Vegas — Chefs of the Strip (Bacchanal)How Custom Barbecue Smokers are Made — How To Make ItHow A Brazilian Steakhouse Serves 1000 People per Night — How To Make ItHow Cast Iron Pans Are Made — How to Make ItHow Olive Oil Is Farmed and Processed at the Country's Biggest Producer — How to Make ItHow Merzbacher's Bakery Creates Some of Philadelphia's Favorite Bread — VendorsHow Airplane Food Is Made to Be Served at 30,000 Feet — How To Make ItHow the Tabasco Factory Makes 700,000 Bottles of Hot Sauce Per Day — Dan DoesHow 'the Avocado Guy' of NYC Supplies Michelin-Starred Restaurants — VendorsHow Master Sushi Chef Seiji Kumagawa Uses Modern Technology to Upgrade his Hawai'i Omakase — OmakaseWhy The Best Southern Barbecue Takes Weeks To Make — Southern Foodways AllianceHow Neon Signs Are Made for Restaurants — How to Make ItTaiwan's Noodle Mountain — Travel, Eat, Repeat