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 ...

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

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 ...

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

Bowls are just bowls, right? Wrong! Seven of America’s best bakers give us six sweet tips to bettering your mixing bowl ...

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

Escape Barcelona’s crowds with a visit to Girona, Catalonia’s culinary gem that combines the famous Celler de Can Roca with ...

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

Content creators and authors like Natasha Pickowicz, Shereen Pavlides, and Justine Doiron have amassed devoted followings ...

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

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