But recently, instead of vowing to forgo my takeout habits altogether, I’ve found myself somewhere in the middle, with a ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and ...

A version of this post originally appeared on April 21, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly ...

Bouncy, pungent, and creamy, century eggs are everyday staple in China — and contrary to their name, don’t take that long to ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

Chef Elia Taddesse uses berbere and mitmita spices to create crunchy, moist, and flavorful fried chicken at Doro Soul Food ...

That extends to restaurants like Hekmat’s, where “we’re making everything on three induction burners, a toaster oven, and a ...

The agency is being less transparent about foodborne illness outbreaks and planning to end routine inspections of many foods.

Your beloved stand mixer — whether a butter yellow Artisan mixer or a pistachio Deluxe — can say more about you than your ...

My favorite crunchy, savory snack was Cheddar-flavored Chex Mix — but there’s a new sheriff in town, and it’s this ...

Last year was, objectively, a nightmare for Louisiana’s crawfish industry. Starting in 2023, the state experienced historic ...