clock menu more-arrow no yes

Eater Explains

Filed under:

Everything You Always Wanted to Know About Licorice

A guide to the most divisive and misunderstood denizen of the candy aisle

Everything You Always Wanted to Know About Vanilla

Everything You Ever Wanted to Know About Coconut Milk

Everything Restaurants Need to Know About the Restaurant Revitalization Fund

The $28.6 billion will go fast, so establishments in need of help should gather documents quickly

Filed under:

The New Risks of Dining Out

While the pandemic is easing in many places, and millions stand to be vaccinated in the coming months, continued community spread and new, more contagious variants of COVID-19 make this moment riskier for workers and diners alike

We Asked Health Experts About the Safest Methods for Trick-or-Treating in 2020

From scavenger hunts to hurling candy from your porch, here’s what they had to say

Filed under:

The Salmonella Outbreaks Among Peaches and Onions, Explained

Is foodborne illness everywhere this summer, or is it just us?

Filed under:

To Make Better Mexican Food at Home, Get to Know These Chiles

Once you know how to work with chiles, it’s easy to make salsas, marinades, and more

Filed under:

Mold on Food, Explained

Even if you skim a layer of mold off of, say, a jar of preserves, there’s a chance the structure of the mold goes deeper

What Exactly Is Going on Between Chrissy Teigen and Alison Roman on Twitter?

No for Real, What Is Yeast Exactly

Filed under:

Everyone’s Making Sourdough Now — Here’s How to Get Started

The ‘Rage Baking’ Controversy, Explained

"Rage Baking: The Transformative Power of Flour, Fury, and Women’s Voices" is one of the most hyped cookbooks/essay collections of the year, but Tangerine Jones, a black woman who began using the phrase "rage baking" years ago in response to racial injustice, isn’t credited

What the Hell Is Hydrogen Water?

What Does ‘Plant-Based’ Actually Mean?

"Plant-based" is now expanding from shorthand for "meat substitute" to refer to just about anything a marketer wants

For Puerto Ricans, It’s Not Christmas Without Pasteles

Filed under:

The Subway Food Vendor Crackdown in NYC, Explained

Selling churros on the B train should not count as crime

Filed under:

Milk in Bags, Explained

Filed under:

How Cold Foam Took Over the Starbucks Drink Menu

Filed under:

If You Liked White Claw, You’ll Love Hard Cold Brew

How Cold Foam Took Over the Starbucks Drink Menu

Filed under:

Who Is the Trump-Supporting Billionaire Funding Momofuku, &Pizza, and Milk Bar?

What you need to know about Stephen Ross, the billionaire real estate mogul who’s invested in America’s most buzzed-about restaurants

The Wife Cake Emerges as a Symbol of Resistance During the Hong Kong Protests

As violence against protesters breaks out across Hong Kong, the sweetheart cake has gained renewed communal significance

Filed under:

Red Beer Is the Midwest’s Cult-Favorite Morning Beverage

Why Does It Seem Like Everyone Is Getting Sick from Salad?

Pizza to the Polls Will Feed Thousands of Voters Stuck in Long Lines on Election Day

Filed under:

What’s the Shelf Life of Halloween Candy?

From Twix to Skittles, here’s how far past Halloween you can enjoy the fruits of all that trick-or-treating labor

Filed under:

What’s the Shelf Life of Halloween Candy?

From Twix to Skittles, here’s how far past Halloween you can enjoy the fruits of all that trick-or-treating labor

Actually, Candy Corn Is Great

The reviled Halloween treat, which has deep roots in American history, should have a better rep

Filed under:

Why Restaurants Are So Hungry for Your Personal Data

Big chains and small businesses alike are increasingly collecting personal information from their customers. Should you be concerned?

Filed under:

Oktoberfest’s Beer-Soaked History, Explained

Filed under:

How Restaurants Get Away With Stealing Millions From Workers Every Year

From failing to pay overtime to not giving meal breaks, there are numerous ways for employers to cheat workers out of money

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day