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How Perfectly Clear Ice Makes It to Your Fancy Cocktail

The Giant Jiggly Crystal Meatball Is the Ultimate Taiwanese Snack

A Flavorful One-Pot Recipe for Chicken Thighs and Coconut Rice

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How D.C.’s Two-Michelin-Starred Minibar Makes a Wagyu Dish With Beef Consommé

Eater Nominated for 2023 Daytime Emmy Award

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How D.C.’s Michelin-Starred Imperfecto Makes Agnolotti

Clementine Paddleford’s ‘How America Eats’ Chronicled the Tastes of a Nation

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How NYC’s Peasant Prepares a Suckling Pig Over a Wood Fire

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How D.C. Chef Ryan Ratino Runs Dual Michelin-Starred Restaurants in One Building 

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How One of NYC’s Best Burgers Is Made in Queens

A Recipe for a Bright, Crunchy Butter Lettuce Salad With Grapes, Fennel, and Walnuts

How Brooklyn’s Michelin-Starred Clover Hill Makes Spring Rolls Wrapped With Fluke

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In Bermuda, This Lionfish Ceviche Is as Good for Restaurants as It Is for the Environment

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The 12 Best Cookbooks of Spring 2023

New titles from Hetty Lui McKinnon, Nigel Slater, Andrea Nguyen, and more capture the excitement and promise of the season

Pay-What-You-Can Markets Provide Produce for the Common Good

Across the country, farm stands using a sliding scale payment model are feeding communities against tough odds

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How Lysée Bakery’s Master Pastry Chef Makes Realistic Corn Desserts

Farmworkers Finally Won Overtime Pay. Now the Industry Wants to Repeal It.

‘Table for Two’ Embraces the Romance of Everyday Cooking

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How One of London’s Most Elite Afternoon Tea Services Makes Its Iconic Scones

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

Lost in the Stock

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

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

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

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

Where to Eat in 2023

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

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How NYC Bakery Fan Fan Makes Brown Butter Salted Caramel Doughnuts

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

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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.

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Gifts for the Aspiring TikTok Food Influencer

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

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

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The Town That Panettone Built

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

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