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Eater
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534 Videos (Page 3/12)
7:59
Fast
English (US)
An Expert Chef's Easy Recipe For French Onion Style Pot Roast — Plateworthy
Eater
- 3 years ago
267,327 views
14:58
Conversational
English (US)
How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years — Smoke Point
Eater
- 3 years ago
7,719,465 views
15:38
Fast
English (US)
How the NY Cooperage Makes Up to 100 Whiskey Barrels a Week — Handmade
Eater
- 3 years ago
2,874,706 views
8:43
Fast
English (US)
How an Expert Chef Makes Potato Rolls — Plateworthy
Eater
- 3 years ago
67,982 views
10:30
Fast
English (US)
How a Family Business Became One of America's Best Natural Honey Vendors — Vendors
Eater
- 3 years ago
484,991 views
9:57
Fast
English (US)
How an Expert Chef Makes Crispy Chicken Tenders — Plateworthy
Eater
- 3 years ago
274,190 views
12:34
Fast
English (US)
How Smallhold Farms Cultivates Rare Mushrooms for NYC Restaurants — Vendors
Eater
- 3 years ago
584,083 views
8:32
Fast
English (US)
Chef Jacob Harth Barbecues Sea Snails on the Beach — Deep Dive
Eater
- 3 years ago
111,862 views
16:23
Fast
English (US)
Meat Experts Butcher One of the Most Tender Steaks: the Flat Iron — Prime Time
Eater
- 4 years ago
637,199 views
11:35
Fast
English (US)
Catching and Grilling the Monkeyface Eel — Deep Dive
Eater
- 4 years ago
185,380 views
15:23
Fast
English (US)
How Master Chef Craig Wong Runs his Iconic Jamaican-Chinese Restaurant — Mise En Place
Eater
- 4 years ago
3,485,124 views
11:19
Fast
English (US)
How a Vietnamese Pitmaster is Bringing New Flavors to Texas Barbecue — Smoke Point
Eater
- 4 years ago
919,116 views
11:11
Fast
English (US)
How Chef Jacob Harth Harvests and Cooks Wild Seaweed — Deep Dive
Eater
- 4 years ago
98,067 views
11:46
Fast
English (US)
How Cast Iron Pans Are Made by Hand at Borough Furnace — Handmade
Eater
- 4 years ago
2,724,659 views
12:17
Fast
English (US)
Meat Experts Make Beer Can Duck — Prime Time
Eater
- 4 years ago
325,576 views
9:13
Fast
English (US)
Harvesting Purple Sea Urchin (Uni) on the Oregon Coast – Deep Dive
Eater
- 4 years ago
203,108 views
16:19
Fast
English (US)
What Makes a Better Glaze for Ribs: Fireball Whiskey or Dr Pepper? — Prime Time
Eater
- 4 years ago
356,760 views
13:19
Fast
English (US)
How Chef Wesley Altuna's Filipino Delivery Restaurant Is Taking Over Toronto — First Person
Eater
- 4 years ago
3,956,390 views
12:15
Fast
English (US)
How Beach Hill Smokehouse Brought Texas Barbecue to Canada — Smoke Point
Eater
- 4 years ago
3,740,131 views
12:09
Fast
English (US)
How a Woodworking Master Makes Bowls — Handmade
Eater
- 4 years ago
1,751,358 views
17:09
Fast
English (US)
How Steven Wong Moves 80,000 Pounds of Lobster a Week — Vendors
Eater
- 4 years ago
4,093,254 views
11:02
Fast
English (US)
How Grill Master Tom Ellis Uses Fire and a "Little Hell" to Cook a Feast — Smoke Point
Eater
- 4 years ago
639,866 views
9:44
Fast
English (US)
How Tournant’s Chefs Mastered the Art of Open Fire Cooking — Smoke Point
Eater
- 4 years ago
239,331 views
9:59
Fast
English (US)
How the Finest Tofu in America is Handmade Every Day — Handmade
Eater
- 4 years ago
2,069,427 views
11:42
Fast
English (US)
Chef Nyesha Arrington Makes Handmade Gnocchi from Malanga — Improv Kitchen
Eater
- 4 years ago
34,816 views
7:30
Fast
English (US)
How an NYC Butcher Shop is Surviving the Pandemic — Prime Time
Eater
- 4 years ago
753,857 views
16:41
Conversational
English (US)
Can You Make Carbonara With Soba Noodles? — Improv Kitchen
Eater
- 4 years ago
42,746 views
15:05
Fast
English (US)
Who Will Win Eater's Pie Baking Challenge? — Eater Bakes
Eater
- 4 years ago
49,118 views
10:10
Fast
English (US)
How Pitmaster Daniel Castillo Brought Central Texas-Style Barbecue to LA — Smoke Point
Eater
- 4 years ago
275,007 views
14:52
Fast
English (US)
5 Eater Staffers Compete to Bake the Best Cake — Eater Bakes
Eater
- 4 years ago
36,035 views
13:51
Fast
English (US)
How One of New York’s Best Restaurants Built a New Business During Lockdown — Mise En Place
Eater
- 4 years ago
491,923 views
10:08
Fast
English (US)
How to Dry-Age Fish in Beeswax — Deep Dive
Eater
- 4 years ago
271,789 views
5:55
Fast
English (US)
Grilling a Giant Pacific Red Octopus — Deep Dive
Eater
- 4 years ago
347,860 views
10:51
Fast
English (US)
How the Pandemic Transformed Drinking Culture
Eater
- 4 years ago
76,478 views
6:15
Fast
English (US)
This Bread Has Been Made in the Bronx for Over 100 Years — First Person
Eater
- 4 years ago
298,484 views
11:43
Fast
English (US)
Pastrami Beef Ribs are Interstellar’s Spin on Classic Texas Barbecue — Smoke Point
Eater
- 4 years ago
1,819,811 views
11:59
Fast
English (US)
How a Master Chef Created a Michelin-Starred Restaurant in a Mall Food Court — Mise En Place
Eater
- 4 years ago
1,906,500 views
8:01
Fast
English (US)
How to Make Deli-Style Roast Beef From a Whole Beef Leg — Prime Time
Eater
- 4 years ago
529,987 views
13:15
Fast
English (US)
Why LeRoy & Lewis Is The Most Creative Barbecue in Austin — Smoke Point
Eater
- 4 years ago
3,237,970 views
17:33
Fast
English (US)
Making Smoky Andouille Sausage for a Crawfish Boil in New Orleans — Prime Time
Eater
- 4 years ago
1,003,257 views
14:59
Fast
English (US)
How a Master Chef Built a Michelin-Starred Taiwanese Restaurant in a Strip Mall — Mise En Place
Eater
- 4 years ago
14,439,086 views
8:23
Fast
English (US)
How Khaled Almaghafi Makes Honey From 10 Million Bees in California's Bay Area — First Person
Eater
- 4 years ago
201,495 views
14:50
Fast
English (US)
How Texas Pitmaster Miguel Vidal Perfected the Brisket Taco — Smoke Point
Eater
- 4 years ago
3,622,007 views
11:42
Fast
English (US)
How Chef James Kent Perfected Grilled Chicken at Michelin-Starred Crown Shy — Plateworthy
Eater
- 4 years ago
762,876 views
14:09
Fast
English (US)
How Miami’s Chocolate Master Creates the Perfect Bar of Chocolate — Handmade
Eater
- 4 years ago
10,173,099 views
13:30
Fast
English (US)
How Chef Daniel Boulud Makes His Signature Abalone Dish at Two-Michelin-Starred Daniel — Plateworthy
Eater
- 4 years ago
748,585 views
13:54
Fast
English (US)
How a Master Chef Runs a Two-Michelin-Star Alsatian Restaurant in New York — Mise En Place
Eater
- 4 years ago
9,799,944 views
13:23
Fast
English (US)
How to Make the Southern Classic Boudin Sausage — Prime Time
Eater
- 4 years ago
749,040 views
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