clock menu more-arrow no yes

Features

Play

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

Play

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

Who’s Really Behind Joanna Gaines’s Perfect Peanut Butter Brownies?

Play

How Master Butcher Dario Cecchini Created a ‘Republic’ of Meat-Lovers in Italy 

Play

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

Play

The Secrets Behind One of New York’s Best Bagels

Play

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

Filed under:

A Reemergence So Fragile a Restaurant Closure Can Undo Me

Mourning for everything we lost, including our favorite restaurants, doesn’t happen all at once

How DoorDash and Postmates Make an Already Dangerous Job Worse

Play

How Two-Michelin-Starred Californios Honors Mexican Cuisine

Black Farmers Still Await Debt Relief as Lawsuits Block Promised Aid

Play

How Baker Ludwig Neulinger Makes up to 4,000 Bavarian Pretzels a Day

Eater’s Guide to Idaho’s Snake River Valley

Play

How a Kashmiri Chef Is Keeping the Art of Mutton Harissa Alive in Srinagar

Play

How an Expert Forages for Korea’s Elusive Pine Mushroom

Play

How Chefs in Thailand Prepare Every Part of a Cow for a Village Feast 

The Best Chili Recipes, According to Eater Editors

Play

How the Francis Ford Coppola Winery Makes Its Signature Reds

Filed under:

Restaurant Work Can Destroy Your Body — But It Doesn’t Have To

From adding air conditioning to letting customers see staff sitting, operators can create restaurants that are not only safe, but comfortable to work in

How Wildwoods BBQ Brought a Taste of Australia to the Jersey Shore

Paella’s Great, But Fideuà Is Better

Here Are Barcelona’s Best Markets and Everything to Eat in Them

Barcelona’s Ritual of Vermouth Is Day-Drinking Perfected

16 Catalan Dishes to Try in Barcelona

A Visual Guide to the Bakery Shelves of Barcelona

The Fussy Tourist’s Guide to Fancy Ham in Barcelona

A Barcelona Day Trip Manual for Eating Well and Escaping the Crowds

How 18 Months Without Tourists Might Have Saved Barcelona’s Dining Scene in the Long Run

Play

How a Master Craftsman Keeps the Tradition of Korean Handmade Bronze Tableware Alive

Play

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

Play

How Dinoville Aquafarm Produces Top Quality Caviar for Chefs in Korea

How Carbon Steel Woks Are Forged by Hand 

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day