In Rome, when the evening is coming to an end, late-night diners skip kebabs and pizza to seek out brioche buns bursting with cream, Nutella-filled croissants, and doughnuts oozing with custard.| Eater
An ambitious itinerary to carry you from morning espresso to afternoon gelato, and beyond| Eater
Fried artichokes, guanciale-laden pastas, and artfully prepared offal| Eater
Buzzwords tend to bloom like algae in the restaurant world: a rash of “coastal Italian” spreading across one corner of the map, an eruption of “all-day dining” blanketing whole cities. Reporting on the food industry sometimes feels like being a field scientist, watching for subtle shifts in the ecosystem. Aha, a new one is beginning […]| Eater
Unlike some people (snobs), I have never felt any apprehension about the food section at Marshall’s or TJ Maxx or Home Goods. In fact, I make a beeline there, eager to see what marked-down multicolored pastas and bargain-bin pseudo-gourmet cookies might await me. There is an art to buying food at Marshall’s; I’d never buy […]| Eater
The back-to-school grind is a juggling act, but one that can be made a little bit easier when you’re not tirelessly pitting cherries for a toddler’s lunch like a footman at Versailles, or scrambling to make dinner from scratch. It’s hard enough to get your kids dressed and out the door by 7:15 AM, and […]| Eater
Pizza, pasta, and more of Rome’s best meals, according to a local expert and long-time culinary guide.| Eater
Is the old-school dish primed for a comeback?| Eater
Twenty years after its debut, Yelp has changed how we think about reviewing everything and anything| Eater
It is hot. Depending on where you currently are in the country, it’s either hot, really hot, or an actual crisis-level heat wave. Either way, conditions are not great if you want to avoid having a gnarly sweat mustache or, worse, dehydration. When the summer heat kicks up an intolerable thirst, I actually have one […]| Eater
The International Association of Culinary Professionals (IACP) just announced its 2025 IACP Award finalists, recognizing the best food media of the year — from cookbooks to journalism to photography and digital media. With four nominations, Eater was recognized in three categories: Narrative Food Writing Without Recipes, Personal Essays/Memoir Writing, and Culinary Video Series. Former correspondent Jaya […]| Eater
Husband-and-wife duo behind fish-and-chips sensation Dame, Eater Best New Restaurant winner Lord’s, and European seafood spot Crevette, Patricia Howard and Ed Szymanski talk about what inspired them to open their West Village restaurants as they make the iconic Dame tomato sandwich and Barbuto kale salad. As Szymanski marinates large tomato steaks in spicy olive oil, herbs, and vinegar, […]| Eater
A version of this post originally appeared on August 20, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. This send is the final in a three-part series on high-volume restaurants, presented by Square — the technology company that makes commerce […]| Eater
At a certain point, there was a traffic jam. The achar cart at Adda had just rolled up on our right, the wide mouths of the jars filled with pickles of mango, caperberry, and pepper gaping like hungry seals. To the left, the table next to us was enjoying the opening chords of the restaurant’s […]| Eater
Back in my school days, I was one of those kids who was always asking to have class outside, mostly because it made sitting through a lecture on Milton feel slightly less taxing. But now that I’m in a decidedly adult phase of life, I have to look for other ways to lighten up obligatory […]| Eater
Our obsession with watching people eat giant meals on camera has now spilled over into other parts of everyday life.| Eater
A national site covering food and dining culture, with 23 city sites tracking local dining scenes across hundreds of maps.| Eater
A slush of Scotch, ginger, honey, and lemon, this whiskey sour twist livens up a summer party| Eater
See the full list of this year’s nominees| Eater
In the 2000s, takes on street food became the shared language between Asia and the U.S.| Eater
Campaigning in the form of pork chops, turkey legs, and deep-fried everything| Eater
A national site covering food and dining culture, with 23 city sites tracking local dining scenes across hundreds of maps.| Eater
After 15 years away from our screens, Hank and the gang are back and as good as ever| Eater
Escape Barcelona’s crowds with a visit to Girona, Catalonia’s culinary gem that combines the famous Celler de Can Roca with casually amazing seafood and rural charm.| Eater
Plus, every restaurant that’s ever topped the World’s 50 Best list| Eater
Flashy tasting menus, classic marisquerias and asadors, and international hits are among the best meals in Barcelona, according to Eater’s local food guide.| Eater
Plus, a vegetable print dress that will put your farmers market bounty to shame| Eater
Canned and fresh lychee are perfect for cocktails, salads, and more| Eater
If a whole leg of ham is a little too much, there’s always a pickle crock| Eater
A national site covering food and dining culture, with 23 city sites tracking local dining scenes across hundreds of maps.| Eater
A national site covering food and dining culture, with 23 city sites tracking local dining scenes across hundreds of maps.| Eater
The foundation will change the makeup of its committees to reflect U.S. Census statistics| Eater
With his own approach to teriyaki, John Chung spent decades mentoring fellow Korean chefs to cook in his style, and helped cement a city’s love for the dish in the process| Eater
The answer lies in how much fruit is used in the final product| Eater
Why limit this Thanksgiving staple to just Thanksgiving?| Eater
The inventor of the turducken and father of modern Cajun and Creole cuisine died at the age of 75.| Eater
Please point me to one person on this side of the metaverse who genuinely relishes sandwich fixings tightly rolled inside a cold, stiff emerald-tinged tortilla| Eater
How World Wrapps gilded the burrito and invented fast casual before there was a name for it| Eater
The ice cream company’s founders have always been political| Eater
And no chef and restaurant awards will be handed out in 2021, either| Eater
Among other demands, the letter calls to diversify the board of trustees, and make events more equitable| Eater
It will cover Alabama, Louisiana, Mississippi, North Carolina, South Carolina, and Tennessee, in addition to the existing guide in Atlanta.| Eater
President Trump’s threats against undocumented immigrants put America’s entire food chain at risk.| Eater
Here’s who made the list this year| Eater
What the hell is going on at the James Beard Foundation?| Eater
Food news and dining guides from across the country.| www.eater.com
The Korean cooking competition doesn’t prioritize American audiences. And that’s what makes it great.| Eater
Cheesy amasijos, giant platters of grilled meats, spectacular soups, and the most fantastical fruits on the planet| Eater
How centering queer values can examine what hospitality could really mean| Eater
Fadi Kattan’s "Bethlehem: A Celebration of Palestinian Food" aims to preserve the stories and recipes of a people.| Eater
Food news and dining guides from across the country.| www.eater.com
After an audit, the organization will form an ethics committee, diversify the judges and voters, and make other changes to the famous awards program| Eater
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.| Eater
Eater Ethics Statement The leadership team of Eater has determined the following statement of ethics which all employees and contributors agree to abide by. Comps and Gifts Eater staffers and...| Eater
Food news and dining guides from across the country.| www.eater.com
