Featured stories
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Sake’s Future Is in Good Hands
Three up-and-comers from the sake world on the drink’s big, bright possibilities
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Eater’s Looking for the Best Young Restaurant Talent. Will You Help Us Find Them?
Nominate the inspiring young restaurant professionals in the country for the Eater Young Guns Class of 2020
Young Guns
On the ground with the future leaders of the restaurant world
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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
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The Unreasonable Lengths Restaurant Workers Have to Go to Take Time Off
From working doubles in advance to finding their own replacements, here’s how unsalaried shift workers manage when it comes to vacation
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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
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El Sexto Colectivo Wants You to Eat With Your Mind
A group of young Mexico City food hobbyists is hosting one of the city’s most exciting pop-up dinners
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Eater’s Ultimate Guide to Thanksgiving
How to cook, host, eat, or skip the problematic fave of America’s food holidays
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Meet the Eater Young Guns Class of ’19
These up-and-comers are the rising stars of the restaurant world
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Does Staging Even Matter Anymore?
For generations, the unpaid kitchen internship was a prerequisite for fine dining success. Then came a backlash to the practice of working for free. Where does the stage stand now?
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The Great Bay Area Culinary Brain Drain
Have sky-high rents, nightmare commutes, and historically low wages turned the Bay Area from a culinary mecca to a no-man’s land for young cooks?
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Life After the Line-Cook Boys’ Club
How does the next generation of line cooks see the future of restaurant kitchens?
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How to Host a Large Dinner Party the Way a Chef Would
Eater Young Gun Maya Lovelace (’16) reveals her strategies for cooking for large groups
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Why Baristas All Over the Country Are Telling Each Other Their Salaries
Even at coffee companies with a progressive sheen, baristas say they’re underpaid. A new worker-led movement is trying to change that.
