Whether they’ve invited you to a dinner party or to stay the week at their Joshua Tree compound, your host deserves some ...

Over the last decade, the question of what makes food or a restaurant gay has permeated food media. In their new books, ...

Here are a few food facts (you might say opinions, but I’d argue they are facts) that I will always stand by: Halloumi is one ...

We scored vintage butter dishes, discovered a perfume that smells like lemon shortcake (and reels in major compliments), and ...

Though the plancha begets bigger meals, and the comal is more intimate, they both hold a dear and lasting place in the Latin ...

When a third place can be everything from a bar to a mall to a luxury health club, does it even mean anything?

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

This week, you’ll save big on a Le Creuset braiser, tasty Momofuku goods, and THAT internet-famous Collina Strada canteen ...

Add your spices: ½ teaspoon of ground cumin, ½ teaspoon of ground coriander, 1 teaspoon of kosher salt, and a big pinch of ...

Now, the app has a shiny new feature: list sharing! In this latest update, users can create their own list of Eater-approved ...

Gjelina’s slow-fermented pizza dough is the stuff of legend. We adapted its recipe so that it can also be the stuff of a ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you ...