Six Questions Restaurant Workers Should Ask Their Employers Before Returning to Work
The restaurant you used to work for received a PPP loan and wants you back — now what?
America’s Independent Restaurants Struggle to Provide Sick Leave. That’s Got to Change.
With tight margins, few extra staff members, and a legacy of overwork, restaurants are at a crossroads when it comes to navigating a health crisis
Whose Dish Is It Anyway?
When leaving a restaurant, chefs must often navigate the murky waters of whether they can take the dishes they created with them
Meet the Eater Young Guns Class of ’19
These up-and-comers are the rising stars of the restaurant world
‘If You Eat This Food, It Will Deconstruct Your Toxic Masculinity’
Spiral Theory Test Kitchen curates dinners that involve edible ball gags, pet eels, and animal carcasses to show there’s still possibility in the unfamiliar
Choosing Your Own Adventure
From culinary school to working with major brands, chef Kalisa Marie Martin is blazing her path in the food world — on her own terms
The Pros and Cons of Going Corporate
Cooks are leaving restaurants to work in tech cafeterias or startups to get a better quality of life. Is it worth it?
The Pressures of Being First
Mariya Russell is the first black woman to command a Michelin-starred kitchen. She’s primed for it her entire career.
Line Cooks, On Demand
Are hiring apps like Pared and Instawork the answer to restaurant staffing shortages?
How Much Do Cooks and Chefs Really Make These Days?
Wages are up — but not enough to comfortably live in America’s most expensive cities
Inside a Brooklyn Chef’s First Apartment — Without Roommates
A tour of the Sol Sips owner’s small apartment kitchen — and her tips for making cornbread at home