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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

What Are We Wearing to Restaurants Now, London?

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

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How Ocean Spray Harvests and Processes Cranberries for the Holiday Season

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

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

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

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How Chef Hitoshi Umamichi Makes His Michelin-Approved Gyoza Dough

Eater Names Melissa McCart as Editor of Eater NY

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

Eater Partners With Publisher Abrams on Line of Books

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

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

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How Chef Evan Funke Became a Master Pasta-Maker

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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

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

A Guide to Lay’s Chinese Potato Chips

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

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

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

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