clock menu more-arrow no yes

Baking the ‘Ted Lasso’ Biscuits Is Like Watching the Series All Over Again

By Esra Erol

A Goan Chilli Fry Recipe Where Jackfruit Seeds Play a Starring Role 

By Joanna Lobo

Filed under:

  • Map

The 38 Essential Omaha Restaurants

By Sarah Baker Hansen
picture of an Eater sweatshirt

Sweatshirts, Hats, and More Swag for Eater Fans

several different colored wine bottles

Get Eater Wine Club Bottles Delivered to Your Door

picture of a tropical cocktail

Explore Punch, Your Source for All Things Drinking

The Latest

Shared from:

Our Beloved Middle Child Is All Grown Up

By Dayna Evans

Robot Cafe Proudly Defends (Exactly Zero) Workers From Pushy Customers

By Jaya Saxena

Shared from:

José Andrés’s Most Exclusive Restaurant Is Back to Its Ultra-Luxe Modernist Tricks After 19-Month Shutdown

By Tierney Plumb

Everybody’s Eating Like It’s the ’90s Again

By Jaya Saxena

Bright, Spicy Marinated Mussels and Tomatoes Make the Best Kind of Seafood Salad

By DeVonn Francis

Shared from:

Anne Saxelby, Who Helped Redefine America’s Independent Cheese Industry, Dies at 40

By Emma Orlow

Shared from:

How a Rare Slice of Valle de Guadalupe Made It Stateside

By Candice Woo

Shared from:

Why Richard Branson’s Virgin Hotel Ribbon-Cutting Appearance Made Some New Orleanians Deeply Uncomfortable

By Clair Lorell

Hot Girl Summer Is Forever With Megan Thee Stallion’s Signature Popeyes Hot Sauce

By Elazar Sontag

Shared from:

The Crunchy Samosa Burrito That Comes From a Surprise Pit Stop

By Eater Staff

Shared from:

New Charlie Trotter Documentary Attempts to Untangle the Chicago Chef’s Complicated Legacy

By Eater Staff

Shared from:

This Nordic Ware Bundt Pan Makes Vallery Lomas’s Simple Pound Cake Look as Good as It Tastes

By Emma Wartzman

This Fall’s Most Anticipated Restaurant Openings

From an Alice Waters museum restaurant in LA to an Indian fried chicken spot in New York, here’s everything to look forward to this fall

By Eater Staff

The 17 Best Cookbooks of Fall 2021

New titles from Pati Jinich, Dorie Greenspan, Zoe Adjonyoh, and more to shake up your fall cooking

By Eater Staff

Shared from:

Why a U.K. Bakery Is Embroiled in Drama Over Illegal Sugary Sprinkles

By James Hansen

The 142-Year Project — Complete With a Secret Treasure Map — to Study Weeds

By Madeleine Davies

Shared from:

DoorDash Launches $1 Million Disaster Relief Fund for Restaurants

By Verge Staff
Play

How Thai Flavors and Traditional Omakase Come Together at Sushi on Me 

By Terri Ciccone and Eater Video

Shared from:

A Houston Korean Restaurant Is Serving the Crunchy Dalgona Candy Made Famous in ‘Squid Game’

By Amy McCarthy

Shared from:

The Summer Crab Became the New Caviar

By Tierney Plumb

Shared from:

Cookbook Plagiarism Won’t Change Until the Cookbook World Does

By James Hansen

Filed under:

Meet the 2021 Eater New Guard

These 11 inspiring up-and-comers are using food to challenge conventions, empower their communities, and make positive change

By Hillary Dixler Canavan and Eater Staff

Filed under:

The Any Occasion Add to Cart Gift Guide

An updated list of recommendations from Eater’s shopping newsletter

By Monica Burton

What to Make With ‘Vrimp,’ Nestlé’s Cursed New Shrimp Substitute

By Elazar Sontag

A Crunchy-Creamy Red Bean and Walnut Snack Cake Recipe to Welcome Autumn

By Joy Cho

Shared from:

Amid Hiring Apocalypse, a Cult Fave Chicken Chain’s Corporate Staff Is Being Forced to Work the Fryers

By Clair Lorell

Yo Quiero My Taco Bell Nacho Crystal!

By Jaya Saxena

The Eater Guide on How to Help During the Crisis

The projects, groups, and organizations that are addressing food insecurity in light of COVID-19 and supporting local restaurants

By Eater Staff

So, You Want to Get Into the Weed Edibles Business

By Madeleine Davies

Eater Is Now on TikTok – Follow Us!

By Amelia McGuinness

Holding Ourselves as Food Media Accountable

By Amanda Kludt

Welcome to Eater’s Guide to the World

Delve even deeper into people, places, and one-of-a-kind foods featured on the Hulu series

By Eater Staff

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day