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Eater Young Guns: Help Us Find the Best New Talent in the Restaurant World

Sobbing in Starbucks

I took a seat by the old man reading the paper, held my grande mocha, and cried

American Pie

How sharing a Hawaiian pizza from Pizza Hut became a Beijing family tradition

What the New York Times California Critic Means for West Coast Dining

The paper’s appointment of critic Tejal Rao should be a wake-up call for the state’s food media

The Primal Pleasure and Brutal History of Sugar

How a taste for sweetness became a stand-in for everything good — and evil — about our culture

The 18 Best New Restaurants in America

The 18 Best New Restaurants in America

From LA to DC, the dishes emerging from the country’s most exciting restaurants narrate personal stories like never before

The Gulp War

In a state where too many towns don’t have clean tap water, the world’s largest water tasting is still going strong after nearly three decades

What Will Los Angeles Do Without Jonathan Gold?

The vision of the city that he championed — an equitable, multicultural, multiracial democracy — is one we must fight for

The Peckish Patient

To teach my sick husband how to eat again, I turned to 19th-century recipes for bone broths, gruels, and custards

There’s No Place Like Little Saigon

I went back to Orange County’s Little Saigon after a decade to see it through my 91-year-old grandfather’s eyes

The Central Valley Is the Heart and Soul of California

A dispatch from Highway 99 and the underappreciated wonderland of Mexican food that stretches from Bakersfield to Sacramento

Why Isn’t This Chile Pepper More Famous?

In praise of the mild-mannered Fresno chile, a California pepper waiting for its close-up

Can a Dish Ever Taste as Good as It Does in Our Memory?

One artist’s California quest for shui zhu yu — water-boiled fish — the way she remembers it with her dad in Beijing

The Guide to California’s Cowboy Country

In the hills of the Central Coast, surfer and vaquero cultures collide over barbecue tri-tip, pinquito beans, and links of linguica sausage

LA Is America’s International Fast-Food Capital

Jollibee, El Pollo Loco, and other chains are the city’s most democratic dining rooms

Cloudy With a Chance of Ikea Meatballs 

Köttbullar promise a cozy taste of Swedish domesticity, but also make for great sustenance in the midst of seasonal depression

How Malena Martínez Is Changing the Future of Peruvian Cuisine

Martínez is the driving force behind Mater Iniciativa, the research center at the heart of her brother Virgilio Martínez’s restaurant empire

Queer Food Is Hiding in Plain Sight

From kitchen camp to political plates, queer people have been shaping food culture for decades

Tales from the Pizza Wars

In 2032, jobs are gone, megacorporations own the world, and armies of killer pizza drones rule the skies

Halo Top Completely Conquered Freezer Shelves. Are Scoop Shops Next?

The beloved low-calorie ice cream pint is making the jump from grocery stores to storefronts

Kombucha’s Health Benefits Might Be a Fantasy. That Doesn’t Matter

Kombucha’s unlikely rise from Soviet elixir to modern-day miracle drink

How to Eat Your Way Through 24 Perfect Hours in Rome

Centocelle Is the Coolest Neighborhood in Rome

A Cheat Sheet to Roman Food

The New Wave of Roman Pizza

The Bay Area’s Most Dynamic Dining Scene Isn’t in San Francisco

18 restaurants that typify the breadth and glory of dining in Oakland

Franklin Barbecue, Rising From the Ashes

How pitmaster Aaron Franklin redesigned his iconic smokehouse after a massive fire

The Jamón Went Down to Georgia

Can Iberian pigs — source of jamón ibérico de bellota — thrive in the American South?

A Kickback Grows in Brooklyn

Against waves of gentrification, three Black-owned restaurants and bars in Bed-Stuy and Crown Heights — and their patrons — are holding steady

A Thai Chicken Pizza, Just for Us

Finding what it means to be American at California Pizza Kitchen

In Search of Alpine Flavors in the American South

Nutmeg-kissed French sausages and an "unapologetically meat-centric sandwich" await at chef Brittanny Anderson’s Brenner Pass