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The author discusses her format-breaking new book.
11 months ago
eater.com
In her new cookbook, Pulp, Abra Berens gives grapes their due
about 1 year ago
eater.com
The uses for the Filipino braise go way, way beyond meat
about 1 year ago
eater.com
Jamvent is here, bringing the wholesome joy of watching people unbox tiny jars of jam on TikTok.
over 1 year ago
eater.com
Major networks, I am pleading: There are other countries
over 1 year ago
eater.com
NyQuil chicken proves one of our worst collective online tendencies
over 1 year ago
eater.com
It’s coming for your next communal spread
over 1 year ago
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Is the Instant Pot’s star finally fading?
over 1 year ago
eater.com
Fake corn desserts are having a moment — one that started even before the viral TikTok trend took over
over 1 year ago
eater.com
I’ve forsaken all pasta shapes in favor of this one
over 1 year ago
eater.com
Clearly, we aren’t just eating tinned fish, but wearing it too
almost 2 years ago
eater.com
Not just a trend, ice cream made specifically for dogs has become lucrative
industry
almost 2 years ago
eater.com
With crunchy vegetables, fresh herbs, and a versatile, pantry-friendly sauce, this is something you’ll crave on even the hottest days
almost 2 years ago
eater.com
Quenelles of soft compound butter are a welcome alternative to reality
almost 2 years ago
eater.com
They’re Buffalo-flavoring everything, including the Popeyes chicken sandwich
about 2 years ago
eater.com
It’s hard to determine who today’s biggest living food celebrity is. But we do
have Google Trends, which can help.
about 2 years ago
eater.com
Ice cream brands need to stop styling pints with literally twice the amount of
ice cream
about 2 years ago
eater.com
It takes more than one creator to run a restaurant. Here’s how Dirt Candy’s Amanda Cohen is making room for diners to appreciate that.
about 2 years ago
eater.com
According to sandwich experts, the fix is mastering both sandwich assembly and
storage
about 2 years ago
eater.com
Cake Zine, a new self-published project, aims to explore the rich history of
cake. From phallic pastries to cake-sitting, its first issue is all about sex.
about 2 years ago
eater.com
Blooming onions never left America’s menus. But the fried format is seeing a new
flavor boost, from versions served with caviar to blooms that taste like
okonomiyaki.
about 2 years ago