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An Argument for a Slightly Fussier Cornbread Stuffing

By Lesley Suter

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This Is What Happens When a San Francisco Bakery Gets Burglarized

By Dianne de Guzman

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What We’re Drinking This Holiday Season

By Punch Staff

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How to Level Up Your Holiday Tablescape

By Kelly Pau
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How Heritage Steel Makes Stainless Steel Pots

By Avery Dalal and Eater Video

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So Long to the ‘Somm’

By Miguel de Leon

You Definitely Can’t Fly With Gravy in Your Carry-On

By Amy McCarthy

The Secret Connection Between Pumpkin Spice and Manhattan

By Claudia Geib

Answering Your Holiday Gifting Questions

By Monica Burton

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Why Can’t We Quit the Clarified Cocktail?

By Scott Hocker

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Tracking the Starbucks Unionization Wave

By Eater Staff

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You Should Be Infusing Your Whipped Cream

By Tanya Bush

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Feeding the Revolution

Crip love, mutual aid, and pots of immune-boosting soup on the stoop

By Leah Lakshmi Piepzna-Samarasinha

Starbucks Workers United’s Red Cup Rebellion, Explained

By Jaya Saxena

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Make Your Favorite Cocktail Low-Proof

By Mary Anne Porto

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The 38 Essential Restaurants in Paris

By Alexander Lobrano
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150 Years of Eating and Drinking in Dallas’s Deep Ellum Neighborhood

By Alex Gonzalez

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Serve a Showstopper Cheese for the Holidays

By Bettina Makalintal

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A Look Back at 10 Years of Punch

By Punch Staff
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Why a Massive Artisanal Bread Factory Wants to Ensure Everyone Has a Good Loaf of Bread

By Avery Dalal and Eater Video

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Despite Politics and a Pandemic, Miami’s Drag Community Shines On

By Laine Doss

The Best Cookie Recipes, According to Eater Staff

By Eater Staff

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The Gifts Your Dinner Party Host Actually Wants

By Kelly Pau

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More Masala, Less Latte

By Ashok Selvam

Sohla El-Waylly Is Making a Lot of Sheet Pan Roast Chicken These Days

By Ali Slagle