Benares is still rather new to the New York Indian food scene, but it's getting plenty of attention for the niche it fills. Chef Peter Beck—coming off of over six years as the executive cook at Tamarind—is focusing on vegetarian dishes from the North Indian city of Benares (also called Varanasi) as well as seafood dishes from Southern India. Click through the slideshow to see Chef Beck take us through the step-by-step making of Sevai Tomato Kurma, seafood curry on pan fried rice noodles. More

By now Eleven Madison has firmly secured its place within the top tier of restaurants, with every accolade to be had tucked neatly under its belt. While the menu is a constant rotation of inventive dishes, there is one that stands out, and has stood the test of time: the duck. The Lavender and Honey Duck has been on the menu for years, and is Chef Daniel Humm's signature dish. We went behind the scenes to learn what goes into the making of this incredible duck. More

We're big fans of the pork & crab soup dumplings at RedFarm, so we got a special behind the scenes look at how they're made. Click through to the slide show to see! More

It's rare for a restaurant's bread basket to deserve the spotlight, but at Commerce in the West Village, it is certainly worthy of all the attention and praise it has received. A variety of delicious breads, rolls, and pretzels are all baked fresh in house, every day, by their talented baker. This is a bread basket that competes with the main course for attention. More

We're big fans of the eggplant parmesan at Rubirosa, so chef Al Di Meglio let us into the kitchen to show us how they make it—from start to finish. More

Kürtőskalács, or chimney cakes, are traditional Hungarian pastries that originated in Transylvania. Anna, chef and owner of Chimney Cake, has brought this tasty treat to Long Island City in New York's Queens, with a store that opened in late 2011. The cakes are made with long strips of dough that are then wrapped around wooden molds; originally, the chimney cakes were cooked in a fireplace, but at Anna's cafe they are place inside a vertical oven that slowly turns each cake 'til it's done. More

We here at Serious Eats are no strangers to La Maison du Chocolat and their decadent treats. We spent a few hours in the kitchen to see how they assemble their signature eclairs. More

Kee's Chocolates in New York's Soho makes some of our favorite chocolates in NYC, and in more than 50 flavors; we can't get enough of it. Owner and chocolatier Kee Ling Tong left her corporate job many years ago in pursuit of a more fulfilling and hands-on career. Nowadays you can find her in the kitchen churning out batch after batch of chocolates, all made by hand. We spent a few hours in the kitchen with Kee herself to see how some of her popular chocolates are made. More

We love Caracas Arepa Bar and their delicious Venezuelan arepas. We stopped by the Brooklyn location of Caracas and spent some time in the kitchen in order to witness the mysteries of arepa-making first hand and share them with you. More

We're big fans of dim sum at Serious Eats and Nom Wah Tea Parlor, on Doyer Street in Manhattan's Chinatown, does not disappoint. Nom Wah has been serving up dim sum since the early 1920s, and many of the chefs working in the kitchen have been there for 30 years—they're masters at what they do. We spent a few hours in the kitchen with all the chefs to see how some of our favorite dim sum dishes were made. More