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How an Expert Rice Miller Perfects Japanese Rice for NYC Restaurants

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How Slab Barbecue Is Defining LA’s Barbecue Scene

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How America’s Biggest Indoor Shrimp Farm Sells 2 Million Shrimp Each Year

What Are We Wearing to Restaurants Now, Brooklyn?

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Beyond the Ivy: What Makes a Celebrity Hot Spot

The reason celebrities like Justin Bieber and Kim Kardashian all flock to the same restaurants

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10 Brilliant and Bizarre TikTok Food Accounts to Follow Now

You won’t regret it... or maybe you will

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Never Ask a Food Influencer to Pick Up the Tab

On the surface, getting paid to talk about food on Instagram seems like a sweet gig. But influencers say that the job gets exhausting quickly.

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I’m Shillin’ It

How chains like McDonald’s and Taco Bell are using hip-hop stars and famous musicians to infiltrate your mind and wallet

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The Hottest New Celebrity Accessory Is a Restaurant

Here’s why celebrities from Eminem to Miranda Lambert have suddenly added restaurant ownership to their resumes

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How Chefs at LA’s Providence Meticulously Prepare an Oyster Dish

As Dollar Stores Proliferate Food Deserts, Some Communities Push Back

Why Not Make Your Own Sandwich Bread

The Labor Disputes at Amy’s Kitchen, Explained

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How 100 Tons of Oysters Are Farmed Off the Coast of France

The Fight for L.A.’s Street Food Vendors

Street vending is technically legal in Los Angeles, but vendors say landing a permit is often out of reach

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At NYC’s Saga, Chef James Kent’s Tasting Menu Features Seven Courses and Inspiration from His Heritage

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Ukraine’s Chefs Are Determined to Fight

Before the war started, Ukraine’s fine dining scene was on an upswing. Now, its chefs are mobilizing to react to their present-day reality: keeping Kyiv’s citizens and soldiers fed.

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Chef Nyesha Arrington Makes Gunpowder Dosas at One of NYC’s Hottest New Restaurants

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How the Family Behind LaVaca BBQ Brings Their Hispanic Culture to Texas Barbecue

The Best Air Fryer Recipes, According to Eater Editors

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How Master Chef Edward Lee Celebrates Southern Cooking

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How an NYC Chocolate Factory Expertly Crafts 4,000 Bars a Day

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How Cast Iron Went From Weapon to Skillet

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How a Texas Brisket Master Is Bringing Whole Hog Barbecue to Houston

The Ultimate Guide to Premade Ingredients

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Former Vespertine Workers Say That Chef Jordan Kahn’s Spectacular Vision Pushed Them Too Far

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How Chef Matt Bernero Runs an Iconic British Steakhouse in New York City

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How a Family of Saffron Farmers Harvests the World’s Most Expensive Spice

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How the Sfoglini Pasta Factory Manufactures Cascatelli, a New Shape of Pasta 

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How a Jersey City Pizzaiolo Churns out Hundreds of Wood-Fired Pies a Night 

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The Secrets Behind One of New York’s Best Bagels

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Why 10,000 People Are on the Waitlist for Kora’s Filipino Doughnuts

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