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Sorry to This Ham, but Turkey Bacon Is Better

The Real Problem With Wood Pulp in Cheese

How Chefs and Line Cooks Beat the Heat

Why Taiwan Is Poised to Conquer the Whisky World

Man Kicked Out of Restaurant for Carrying Gun Claims His Rights Were Violated

What’s Happened to the Great American Dive Bar?

Grapefruit Wine Is France’s Latest Obsession

The Fight for Transparency in Scotch Whisky

Meet Krupnikas: A Lithuanian Spirit That Tastes Like Honey

The Federal Government Is One Step Closer to Blocking Mandatory GMO Labeling

Aquafaba: The Secret Ingredient That Turns Egg Cocktails Vegan

At Least One Big Food Manufacturer Is in Favor of Mandatory GMO Labeling

'Chefs With Issues' Hopes to Destigmatize Mental Health Issues in the Restaurant Industry

Subway Is the Latest Major Chain To Go Cage-Free

Shake Shack and Nestlé Make the Switch to Cage-Free Eggs

Should There Be a Minimum Drinking Age for Soda?

Why Isn't There a Dumpling Emoji?

Food Industry Lobbies Congress to Block Mandatory Labeling of GMOs

Pretty Much Everyone Is in Favor of GMO Labeling

World Health Organization: We're Not Telling People to Stop Eating Bacon

Michael Symon Isn't Interested in Your Meat-Centric Cancer Scare, WHO

How to Make 4 Excellent Iced Matcha Drinks (Including One With Froot Loops!)

Foodies Are Apparently Healthier Than Normal Humans

Want to be a Better Cook? Serve Vegetables for Dinner

Is Culinary School Worth It? Four Buffalo Chefs Share Their Takes

The FDA Bans Trans-Fats in Restaurants

Meet the Espresso Tonic, Iced Coffee's Bubbly New Cousin

Chefs Weigh In: Does Culinary School Get Cooks Hired?

Chefs Weigh In on the Influence and Importance of Awards

Chefs Weigh In: Is Chicago Deep Dish Pizza Really Pizza?

Chefs and Restaurateurs Weigh In: How to Handle Yelp

Chefs Weigh In: Is Valentine's Day the Worst?

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