The Chicken Wings of the Sea

Blowfish tails are snacky, versatile, nontoxic, and showing up on restaurant menus

• Reports

Every Gingerbread Tells a Story

The baked goods play a crucial role in Helen Oyeyemi’s new novel of the same name — and in countless narratives across history

It Was Never Like Crack

How the phrase became lazy slang for the food industry — and why brands like Milk Bar, Ample Hills, and HopCat are finally letting it go

• Map

The 17 Hottest New Restaurants in Tel Aviv

Where to find cheese-filled bourekas, puffy mandu, vegan haute cuisine, and fully loaded pita in the buzziest food town on the eastern Mediterranean

A Meatless McDonald’s Burger Is a Given, So What’s the Holdup?

It’s only a matter of time before the chain finally gives Americans plant-based patties

The Revolution Will Be Tableside

Chefs are turning to the pop-up dinner series to spotlight personal causes, raise money, and provide space for marginalized communities

• Young Guns Awards

Meet the Eater Young Guns Class of ’19

These up-and-comers are the rising stars of the restaurant world

• Cookbooks

The Best Cookbooks of Spring 2019

Including new recipes from Franklin Barbecue, Republique, and Salt & Straw

The Eater Guide to the Whole World

Eat like a local, everywhere

• Eater Travel

The Eater Guide to Taipei

The island of endless eating that’s too delicious to miss

• Eater 38

America’s 38 Essential Restaurants

The fine dining stunners, neighborhood charmers, and regional vanguards that show us who we are and how we eat

• America's Essential Restaurants

The 18 Best New Restaurants in America

From LA to DC, the dishes emerging from the country’s most exciting restaurants narrate personal stories like never before