Meet Jatee Kearsley, the owner and pastry chef of Je T'aime Patisserie in Bed-Stuy, Brooklyn. A self-taught baker who learned from YouTube and years of industry experience, Jatee built her business with a mission to make high-quality French desserts accessible to everyone, including customers who use EBT. After initially losing money, her bakery experienced a massive surge in popularity after a video about her business went viral, quadrupling her sales in a year. Despite the high ingredient costs, steep New York City rent, and the intense pressure that came with sudden success, Jatee remains dedicated to prioritizing community over profits, emphasizing the importance of providing fresh, high-quality pastries to her neighborhood.

Beneath New York City, a colossal 7,500-mile subterranean network processes billions of gallons of waste daily, a system that has evolved over two centuries from a patchwork of forgotten infrastructure to modern marvels. Initially, in the early 19th century, New York struggled with sanitation, leading to cholera outbreaks due to a lack of a proper sewer system and contaminated drinking water from shallow wells. While the Croton Aqueduct in 1842 addressed the fresh water crisis, it inadvertently exacerbated the sewage problem as more water closets were installed, channeling waste into street gutters and the harbor. By the turn of the 20th century, the harbor was a biologically dead cesspool, prompting the formation of the Metropolitan Sewerage Commission and, eventually, a unified city charter in 1929. The subsequent construction of advanced wastewater treatment plants, such as the Wards Island Wastewater Treatment Plant in 1937 and the North River Wastewater Treatment Plant (now underneath Riverbank State Park) in 1986, marked a significant shift towards treating wastewater. Today, the system, including the iconic digester eggs of the Newtown Creek Wastewater Treatment Plant, captures and processes nearly all dry-weather wastewater, with the resulting biosolids being transported across states for agricultural use. The city continues to map its antiquated underground labyrinth using digital innovations, ensuring the complex system operates efficiently and sustainably.

In this engaging video, an Italian host embarks on a culinary quest to discover the best pizza New York City has to offer. He samples a variety of styles, visiting renowned pizzerias such as Village Square Pizza, Zero Otto Nove, L'industrie Pizzeria, and John's of Bleecker Street. The journey culminates at Una Pizza Napoletana, which has been crowned the best pizzeria in the United States. The host interviews owner Anthony Mangieri, who shares his three decades of experience, the history of his Neapolitan-style pizza, and his philosophy on maintaining quality and authenticity. Despite finding some good New York slices, the host declares Una Pizza Napoletana the standout, praising its traditional flavors and Anthony's dedication to his craft.