Features

How Chef Anthony Mangieri Makes One of NYC’s Best Pizza Doughs

By Avery Dalal and Eater Video February 1

Lost in the Stock

Figuring out what’s actually in a box of chicken stock shouldn’t be that hard. Right?

By Noah Galuten January 25

How Lord’s in NYC Makes Up to 60 Scotch Eggs a Night

By Avery Dalal January 25

How an Argentine Pitmaster Roasts Whole Pigs in the Middle of the Woods

By Avery Dalal and Eater Video January 18

What Are We Wearing to Restaurants Now, London?

By Rachel P. Kreiter January 18

How Chef Atsushi Kono Makes Chicken Skewers Out of Wings and Testicles

By Avery Dalal and Eater Video January 11

Where to Eat in 2023

By Eater Staff January 9

How a French Chef Puts a Creative Spin on a British Classic

By Avery Dalal and Eater Video January 4

How NYC Bakery Fan Fan Makes Brown Butter Salted Caramel Doughnuts

By Avery Dalal and Eater Video January 1

How Sub Rosa Bakery Makes a Croissant with Pear, Ricotta, and Caramel

By Avery Dalal and Eater Video December 28, 2022

Restaurants

For Marginalized Chefs, Are Pop-Ups the Path to Success?

Pop-ups and residencies aimed at supporting chefs of marginalized backgrounds offer new paths to success. They also risk treating representation as an endpoint.

By Jaya Saxena December 21, 2022

Holiday Gift Guides

Gifts for the Aspiring TikTok Food Influencer

The best things to buy the person who gets all their recipes from TikTok

By Amy McCarthy December 6, 2022

Where Eater’s Editor-in-Chief Is Buying All Her Gifts This Year

By Stephanie Wu December 5, 2022

Eater Travel

The Town That Panettone Built

A tiny medieval village hidden inside a national park produces world-famous Sicilian panettone

By Dayna Evans December 5, 2022

How a Commercial Peanut Farmer Uses 100-Year-Old Methods

By Avery Dalal and Eater Video December 5, 2022

How Ocean Spray Harvests and Processes Cranberries for the Holiday Season

By Avery Dalal and Eater Video November 23, 2022

How Traditional Hidalgo-Style Barbacoa Is Made in an Underground Pit in Los Angeles

By Avery Dalal and Eater Video November 21, 2022

Why Bordier Butter Is a Favorite Among Chefs All Over the World

By Avery Dalal and Eater Video November 16, 2022

How Chicago’s Oldest Chinese Bakery Makes 10,000 Bao Per Week

By Avery Dalal and Eater Video November 9, 2022

How Chef Hitoshi Umamichi Makes His Michelin-Approved Gyoza Dough

By Avery Dalal and Eater Video November 7, 2022

Eater Names Melissa McCart as Editor of Eater NY

By Eater Staff November 2, 2022

How Chicago’s Michelin-Starred Porto Prepares Some of the Most Sought-After Seafood in the World

By Avery Dalal and Eater Video November 2, 2022

Eater Partners With Publisher Abrams on Line of Books

By Eater Staff November 1, 2022

How Chef Rashida Holmes Prepares Goat at LA’s Bridgetown Roti

By Avery Dalal and Eater Video October 26, 2022

How NYC’s Ci Siamo Cooks a 45-Day-Aged Steak Over a Live Fire

By Avery Dalal and Eater Video October 17, 2022

How Chef Evan Funke Became a Master Pasta-Maker

By Avery Dalal and Eater Video October 12, 2022

Eater Travel

Who Does Pasta Belong To?

Just as Italian American food has become proudly distinct from Italian cuisine, Argentinian cooks make Italian-ish recipes all their own

By Kevin Vaughn October 11, 2022

Why Flannery Beef Uses Meat From Holstein Cows to Sell to Restaurants

By Avery Dalal and Eater Video October 5, 2022

A Guide to Lay’s Chinese Potato Chips

By Carolyn Phillips September 22, 2022

Chef Ki Kim’s Braised Pork Belly Kimchi Tacos Contain an Unexpected Ingredient

By Avery Dalal and Eater Video September 21, 2022

How NYC’s Al Coro Serves a New Italian Tasting Menu Every Month

By Avery Dalal and Eater Video September 19, 2022

How Chef Armen Martirosyan Makes One of LA’s Most Popular Kabobs

By Avery Dalal and Eater Video September 14, 2022