clock menu more-arrow no yes mobile

The Latest

Play

Why Flannery Beef Uses Meat From Holstein Cows to Sell to Restaurants

Shared from:

Charlie Trotter Documentary Trailer Shows a Chef Oblivious to His Influence

Shared from:

NYT Critic: Martha Stewart’s Restaurant Doesn’t Live Up to Martha Stewart’s Standards

Filed under:

A One-Man Army in the Battle for Sotol

Filed under:

  • Map

The 38 Best Restaurants in Melbourne

Regional Indian dinners in a secret restaurant, handmade pasta in the courtyard of a community-run radio station, barbecue crocodile ribs from a Chef’s Table star, and more great bites to try now in Melbourne

Write Outside the Bun

How "Taco Bell Quarterly" uses the literary mag format to reclaim our obsessions about fast food

Shared from:

The Nuance of Nikkei: Why Los Angeles Is the Epicenter of Japanese American Cooking

Shared from:

Why McDonald’s Happy Meals for Adults Make Sense

Steve Sando Roasts His Fish With Fig Leaves

Filed under:

  • Map

The 38 Essential Mexico City Restaurants

Esquite tamales at Enrique Olvera’s daytime oasis, late night suadero and tripe from an iconic taqueria, an intimate tasting menu on a secret Condesa rooftop, and more great bites to try now in CDMX

How I Got My Job: Creating America’s First Chic Tinned Fish Company

Shared from:

Chef Tiffany Derry Rates the Over-the-Top Food at the Texas State Fair

Filed under:

What Are We Wearing to Restaurants Now, Paris?

At Folderol, a combination natural wine bar and ice cream shop in Paris, neighborhood block party vibes feel distinctly Parisian

A Guide to Lay’s Chinese Potato Chips

Filed under:

The Great Food Instagram Vibe Shift

The food blogger aesthetic has given way to something more realistic and DIY: Laissez-faire Instagram food is here

A Glorious Browned Butter Skillet Fig Cake Recipe to Welcome Early Fall

Filed under:

It’s No Longer Cool to Hate the Vodka Martini

Shared from:

Celebrity Chefs Flocked to This Food Nonprofit. But Employees Allege It Was Plagued by Inappropriate Behavior and Mismanagement.

Shared from:

The Ultimate Guide to Mexican Antojitos in Los Angeles

Filed under:

Eater’s Fall Preview 2022

Everything we’re excited about this fall

View All Stories

Filed under:

The 10 Best Cookbooks of Fall 2022

New books by Deb Perelman, Molly Yeh, and Illyanna Maisonet provide kitchen inspiration this fall

Maggi Seasoning Is Best When It’s (Kind of) a Secret

Play

How LA’s N/Soto Assembles Its Trout and Ikura Donabe Dish

Just Put Lemon Pepper on Everything

Shared from:

Here’s What to Know About the Food Workers’ Strike at SFO

Shared from:

The Strategist’s Impromptu Dinner-Party Sale: From Great Jones to Goldbelly

Filed under:

The Any Occasion Add to Cart Gift Guide: Summer Edition

An updated list of recommendations from Eater’s shopping newsletter

Filed under:

The Eater Guide to Alaska

It’s wildly delicious

The United States of Fried Chicken

Your double-dredged, battered, spiced, crispy-fried guide to America’s favorite food

Filed under:

The World’s Destination Dishes

From ramen in Tokyo to barbecue in Kansas City, here are the best versions of signature foods around the world

Holding Ourselves as Food Media Accountable

Eater Is Now on TikTok – Follow Us!

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day