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 ...

Over the last decade, the question of what makes food or a restaurant gay has permeated food media. In their new books, writers John Birdsall and Erik Piepenburg prove the importance of queer placemak ...

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 ...

It’s just about time to get away from it all ...