Heading upstate this fall for autumn hikes and apple picking? Don’t sleep on all of the farm-to-table restaurants that the ...

My adherence to a certain kind of behavior around the rituals of dining, however, goes out the window when it comes to ...

You can tell a lot about someone by the way they talk about ranch dressing. Do they express Midwestern passion for the ...

In fact, filtered tap isn’t merely fine. Modern plumbing and filtration are wonders of civilization: I turn on a faucet and ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and VICE’s Munchies. All ...

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...

Mona Holmes is an editor at Eater Southern California/Southwest, a regular contributor at KCRW radio, and a 2022 James Beard Award nominee.

Herbs are an easy and highly personal way to add textures and aromatic flavors to a dish. But whether they’re as popular as chives or as divisive as cilantro, few can claim to be as unique and ...

Ask anyone to name the hottest pastry of the 21st century thus far and they’ll have exactly one answer: the Cronut. The clever hybrid pastry from NYC’s genius patissier Dominique Ansel burst onto the ...

Hawaiian cuisine is a melting pot of local and imported flavors. While not as well recognized as say Japanese-fusion food culture, a small Portuguese enclave on the islands has made lasting impact on ...