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Reports

How the Home Pantry Got Cheffy

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How a Buzzy New York City Restaurant Makes More Money By Closing on Saturdays

Breaking down the food, labor, and fixed costs of Dame’s popular fish and chips

Welcome to the NFT Restaurant Boom

Chefs like Tom Colicchio are minting NFT pizzas, recipes, and even limited-edition gin bottles. But is the rest of the food world along for the ride?

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The Unhinged Dinner Theater of Disney’s New ‘Star Wars’ Hotel

Why is so much space food blue?

What Is the Arabesque Kitchen?

In the past few years, the publishing industry has embraced cookbooks and authors from the Arabic-speaking world. But the stories told and dishes served are often the same ones, repeated over and over again.

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The Lost Soybeans of Okinawa

In an excerpt from "Eating to Extinction," author Dan Saladino visits Okinawa where one farmer is hoping to bring back one of the world’s rarest soybeans

Restaurant ‘Busy Seasons’ Are Different Now

The Indigenous Farmers Preserving Mexico’s Native Corn

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Mole Is a Dish That’s Never Truly Done

In 2018, Elvia and Jorge Leon Hernandez turned their family home into Alfonsina, a restaurant that embraces the living, breathing tradition of mole-making

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The Great Mezcal Heist

For centuries, Indigenous Mexicans have been distilling agave as mezcal, but strict modern certification requirements are pushing more and more ancestral producers to ditch the term to preserve their culture

The Bold, Spicy Power of Oaxaca’s Afromexicano Cuisine

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Vegan Caviar Service Is a New Signature of Luxury Dining

Chefs are using vegan ingredients, some of which have been around for centuries, to advance luxury vegan dining

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HAGS Will Be Queer First, and a Restaurant Second

Telly Justice and Camille Lindsley are creating a blueprint for fine dining’s queer future with their upcoming New York City opening, HAGS

New Lawsuit Argues Tipped Minimum Wage Violates Workers’ Civil Rights

Advocates continue to fight against the tipped minimum wage, which perpetuates discrimination

Grocery Store Shortages Are Back. Here’s Why.

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Why Would an LA Restaurant Keep Selling a Dish That Loses Money?

Breaking down the food, labor, and fixed costs of Bé Ù’s caramelized pork with eggs

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Who’s Really Behind Joanna Gaines’s Perfect Peanut Butter Brownies?

The New York Times credits the "Fixer Upper" star for this transcendent peanut butter and chocolate combination, but both the comment section and Gaines herself say otherwise

Who Is Responsible for Dessert Hummus?

Exploring the trend everyone loves to hate

Is the ‘Future of Food’ the Future We Want?

At the Food on Demand conference in Las Vegas, the food service industry laid out its vision for a future in which customers never have to wait. Just don’t think too hard about how that’d work.

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How the Pandemic Knocked Chefs Off Their Pedestal 

In an excerpt from his book "The Next Supper," Corey Mintz calls for a future in which workers are celebrated above chefs

In West Bengal, Date Palm Jaggery Is a Winter Delicacy. It’s Also in Danger of Extinction.

Valued for its seasonality and hyperlocal terroir, the beloved natural sweetener is facing an array of threats, from urbanization to climate change

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Restaurants Opting Into Proof-of-Vax Policies Find Happy Guests, Angry Commenters

In cities without vaccine mandates, restaurateurs who require vaccination face online backlash — but diners aren’t staying away

How DoorDash and Postmates Make an Already Dangerous Job Worse

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The Viral TikTok Recipes Causing Food Shortages

Supply chain disruptions were a theme of 2021, but thanks to viral recipes, some ingredients were hit especially hard

Ah!! Rats!!!

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An Inside Look at Union Organizing in the Fast-Food Industry

A recent worker protest at a NYC Chipotle was part of a longer effort by the Service Employees International Union and others to unionize fast-food workers

The Publishing World Is Finally Embracing Black Cookbooks

An industry-wide reckoning last summer led to growing publisher interest in books about the African diaspora and its foodways. But Black authors, editors, and booksellers have long been doing the work.

It’s Time to Retire the ‘Julia Child Of’ Trope

Numerous female cooks and food writers have been likened to Child as a form of flattery. But it might be time to end the comparison once and for all.

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How Picking Piñon Nuts in New Mexico Became Big Business

The painstaking process of picking piñon makes for a booming roadside economy for the Navajo Nation and other Indigenous Americans

The Cult of Liquid Death

Black Farmers Still Await Debt Relief as Lawsuits Block Promised Aid

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For Some Food Bloggers, Digital Cookbooks Are Better Than Print

Given the costs of creating a print version, going directly online can have higher dividends

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