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 Pomegranate Molasses Belongs on (Almost) Everything
Wonho Frank Lee
A beloved flavor of my childhood, it's sweet, tart, and incredibly versatile When I was growing up, family dinners were always a lively and frenzied event. As my mom and aunts were putting the finishing touches on their dishes, I would take advantage of the commotion to inconspicuously steal a kibbeh or two before the platter could make its way out of the kitchen and onto the crowded dinner table. Even as a child I knew there was a special...
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Our Cups, Ourselves
Stanley
Insulated cups have emerged as a surprising site of self expression You probably have an insulated cup, either given as a gift or purchased on your own, tucked inside the depths of your cabinet. Over the past decade or so, few home goods as humble as this have gotten as much shine. Thanks to wildly popular brands like Yeti, the multibillion dollar "hydration" market is dominated by vacuum-insulated cups that make bold promises about how long th...
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The Best Vegan Cheeses for Melting, Sprinkling, and Snacking
Nicole Miles
From perfectly melty shreds to briny feta, these vegan cheeses rise to the top In the last couple of years, perhaps no aisle in the grocery store has seen more innovation than the dairy-free cheese aisle. As more and more people eschew dairy for health or ethical reasons, a slew of new products have hit the market after decades of dairy-free cheese enthusiasts being forced to stick to only a few options (looking at you, Daiya) that just weren...
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How an Expert Rice Miller Perfects Japanese Rice for NYC Restaurants
The Rice Factory's CEO Satoshi Ito says they go through 15 to 16 tons of rice per month As the sole miller of Japanese-produced rice in the United States, The Rice Factory NY is relied upon by some of New York City's best Japanese restaurants.
The company's rice farm is located in Ina City in Japan's Nagano Prefecture, a mountainous area that Rice Factory CEO Satoshi Ito describes as the "middle of nowhere." "Since there are distinct seasons and cle...
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This 'Kind of Korean' Pesto Recipe Is Familiar Yet Surprising
Dina Ávila/Eater
Often used in Korean cooking, garlicky buchu gets blitzed with spinach, Parmesan, pine nuts, and olive oil to make a hearty, versatile pesto When I think about Asian Pacific American Heritage Month, there are a million things that come to mind, but all of them boil down to the immense pride I have in my identity and the visceral desire to protect and preserve it. Having toggled between the spheres of a predominantly white Midwestern priva...
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Grubhub's 'Free Lunch' Promo Went Predictably Haywire
Shutterstock
The Grubhub app and website both began crashing and glitching minutes into a promotional campaign that promised New Yorkers a free lunch The delivery app Grubhub announced last week that it would be providing New Yorkers with "free lunch" between the hours of 11 a.m. and 2 p.m. today. Of course, that promotion came with some terms — like that lunch isn't really "free" but discounted by $15 with the promo code "FREELUNCH," or tha...
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The Numbers Driving New Cookbook Deals
Daniel Fishel
Landing a cookbook deal involves good timing, a great idea — and increasingly, a ton of followers on social media Imagine Marcella Hazan as a gifted Italian home cook in her shoebox-sized apartment in upper Manhattan in the 1970s. She's teaching cooking classes to keep busy and bring in a bit of income. The food writer Craig Claiborne catches wind of her talent and comes for lunch. He writes a profile of her for the New York Times. It's ...
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Stephanie Wu Named Editor-in-Chief of Eater
From left: Jill Dehnert, Stephanie Wu, Britt Aboutaleb
Wu's new role comes alongside two other expanded roles for Eater leadership Amanda Kludt, group publisher of Eater, Popsugar, Punch, and Thrillist and Eater's founding editor-in-chief, today announced that Stephanie Wu will be Eater's new editor-in-chief. Wu will oversee the editorial organization and be a key partner to Kludt on building upon the publication's editorial excellence and support...
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Reinventing the Eel
Shutterstock
How one farm in Maine is looking to change the way Americans buy and eat eel Eels are delicious: Despite a slimy, snake-like appearance, their tender, rich meat is a favorite in everything from seaside fish fries to sushi to haute cuisine. But today's eel lover faces a dilemma. The three major species of edible eels (American, European, and Japanese eels) are all endangered, some critically so. Many eels appearing on menus are raised in China...
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Japan Perfected the Mortar and Pestle With the Suribachi and Surikogi
The ridges in a suribachi, a Japanese mortar, help crush ingredients without bruising them, keep ingredients in the bowl, and yield a pleasantly toothsome textures When I first got my suribachi and surikogi, I was nervous. Growing up, neither of my parents used any kind of mortar and pestle regularly, so I had no idea how to use the ceramic bowl with its intricate ridges and carved wooden muddler. But, in an effort to connect with my heritage and challenge myself to
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 Rice Milk
A little dash of vanilla extract is a simple and delicious way to flavor rice milk and makes it perfect for sweet, non-dairy smoothies.
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Why Do Tech Bros Have Such a Weird Relationship to Food?
Caleb Foote in an episode of "Made for Love." | Beth Dubber/HBO Max
Alissa Nutting, creator of the HBO series "Made for Love," on food, freedom, and the democracy of pizza When Hazel Green (played by Cristin Milioti) escapes from the Hub in Season 1 of HBO's Made for Love, the first thing she wants is a beer. It's been a decade since she's left the Hub, the complex her tech billionaire husband, Byron Gogol (Billy Magnussen), built to secure hi...
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How Slab Barbecue Is Defining LA's Barbecue Scene
Owner Burt Bakman says LA's barbecue scene feels like its in its infancy Chef and owner of Los Angeles restaurant Slab Barbecue, Burt Bakman, is trying to catch the city's reputation for barbecue up to the likes of southern states like Texas. "The LA barbecue scene is really at its infancy," he says. "The type of barbecue culture that they have in Texas, they don't have here. There's no reason why California cannot become its own barbecue region." ...
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Creamy, Cheesy, Broccoli Casserole
Want to get more greens in your dinner? This cheesy broccoli casserole will have you craving the nutritious, cruciferous veggie. This casserole is so creamy you can serve it with toasted French bread for dipping.
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A Pistachio Olive Oil Cake Recipe That Gets the Balance Just Right
Dina Ávila/Eater
Served with lemony whipped cream, it's bright, easy, and perfect for spring In my opinion, olive oil cake is a dessert that's surprisingly tricky to get just right. The poster child of bowl-and-whisk cakes is an easy one to whip up, but my Google search history ("can cake be too moist?" "olive oil cake too oily!!!") reveals how things don't always turn out as well as expected. That's why up to this point, I've been conten...
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Ian Stroud Joins Eater as Development Producer
Plus, additional hires and promotions on the video team Eater has named Ian Stroud as its new Development Producer, where he will report to Executive Producer Stephen Pelletteri and oversee a team of producers. Stroud will take the lead on video development, enhancing Eater's Emmy award-winning digital series and developing and executing new series concepts. "It's great to see Eater's incredible video work continue to be recognized," says Pelletteri. ...
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For a Touch of Retro Whimsy, Restaurants Are Turning to the Illustrated Menu
The menu at Ticonderoga Club in Atlanta | Sasso & Co.
From Danny Meyer's skyscraper restaurant Manhatta to dive bars in Brooklyn, these hand-drawn menu designs are bringing a new level of fun and creativity to the dining experience Menu design isn't something that typically claims a lot of space in diners' minds, so long as the information on them is presented clearly and they're taken away quickly to be replaced by the meals they describe. But ...
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Old Bay Makes Goldfish, an Already Perfect Snack, Even Better
McCormick
I didn't think Goldfish could get any better, then I tried the new Old Bay version Goldfish are, objectively, a perfect food. Tiny little cheesy crackers shaped like adorable fish? What's not to love? When I was a nanny in my early 20s, I ate handfuls of the crackers pilfered from my charges and developed a deep nostalgic love for the snack that sustained me while I took care of other people's kids. But the brand's newest innovation, Goldf...
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After Mario Batali's Acquittal, Where Do We Go From Here?
Scott Eisen/Getty Images
Batali's acquittal on indecent assault and battery charges comes as no surprise, which is why it's on the public to deny him a second chance Following a two-day trial that's been delayed since 2019, a Boston judge found Mario Batali not guilty of indecent assault and battery on Tuesday. The charges stemmed from a 2017 incident in which Batali was accused of forcibly kissing and grabbing the genitals of a woman he met at a no...
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Julia Child's Coq au Vin Recipe Stands the Test of Time
Dina Ávila/Eater
There's a reason generations of cooks have turned to the recipe since it was published in the 1961 "Mastering the Art of French Cooking" Coq au vin is a traditional French dish, but Julia Child put her own memorable stamp on it with her 1960s cooking show, The French Chef. Child and her storied foray into television were most recently portrayed on the HBO Max series Julia, which HBO just announced will return for a second season next...
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TikTok's Current Self-Soothing Obsession Is Watching Strangers Restock Their Fridges
Kostikova Natalia/Shutterstock
Fans say it's like having their brains scratched Few platforms are currently driving trends in the same way as TikTok, where everything from dances to pasta dishes have the potential for incredible viral success. But perhaps the most curious of these successes is the rise of restocking videos, in which millions of TikTokers tune in regularly to watch creators fill their pantries with snacks, decant their condiments into chi...
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How America's Biggest Indoor Shrimp Farm Sells 2 Million Shrimp Each Year
LA-based company TransparentSea is trying to reinvent shrimp farming On this episode of 'Dan Does', host Daniel Geneen visits LA-based company TransparentSea, which aims to grow the biggest, happiest shrimp using cleaner, cheaper, and more sustainable growing conditions. Geneen watches the process first hand to see if this model works and is actually better for the environment.
Geneen starts the day with Steve Sutton, the president of TransparentSea, as they ...
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Yes, You Can Make a Blooming Onion at Home
Shutterstock
Caveat: It takes a little effort and a lot of oil Like making your own French fries (or sandwich bread), making a blooming onion at home is one of those things that, for most people, is prooobably more effort than it's worth, especially when Old Reliable, the blooming onion from Outback, generally runs about $9 to $11. But maybe you're not most people; you're undeterred by a vat of hot oil and satisfied by the prospect of doing things you...
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Unfortunately, the Food Brands Have Discovered Astrology
Shutterstock; McDonald's
The planets have nothing to do with your fries, but McDonald's and Del Taco are offering deals tied to Mercury retrograde anyway Since humans could contemplate their existence, they have looked to the stars for guidance. We have assigned meaning to planets and stars and celestial movements, grasping for answers. Am I alone in this universe? Do my ancestors speak through you? Can your placements help me know myself? And now, fina...
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How to Shop for Bottled Water, According to a Certified Water Sommelier
If you're buying bottled water, there are a few factors to consider. | Amphol Thongmueangluang/Getty
Most bottled water is a scam, but here's what to look for to identify the best-tasting brands Everyone has to drink water, especially in our hydration-obsessed era, and it's that fact that has turned bottled water into a multi-billion dollar industry. When you walk down the water aisle, there are seemingly endless options, from alkaline to mineral to v...
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Eater Chicago Takes Home Local Award for Delivery Coverage
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The Chicago Headline Club announced Eater's win at the 2021 Peter Lisagor Awards Eater Chicago won for Best Online Food or Restaurant Coverage at the 2021 Peter Lisagor Awards, the annual distinctions given by the Chicago Headline Club, the country's largest chapter of the Society of Professional Journalists.
The team was recognized for "Chicago Sues Grubhub and DoorDash for Allegedly Scamming Basically Everyone: Restaurants, Drivers, ...
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What Are We Wearing to Restaurants Now, Brooklyn?
Why go out if you aren't going to dress up?
At buzzy Taiwanese restaurant Wenwen, it's thrifted dad sweaters, leather pants, and lots of Balenciaga Welcome to Best Dressed, a new Eater series where restaurant diners show and tell what they're wearing out to dinner, from the small details to the splashy pieces — and how they approached getting dressed for each spot's specific scene. After two years of inside time, how do we dress to go out these ...
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Delivery Workers Are Next Frontier of Labor Organizing
Jakub Porzycki/NurPhoto via Getty Images
Gig worker collectives across the country have successfully argued for more worker protections and in some cases, have prevented pay cuts. What many want next is the ability to form a proper union. This story was originally published on Civil Eats.
In late April, New York City Mayor Eric Adams joined food delivery workers and the Commissioner of the Department of Consumer and Worker Protection in Times Square to
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How Vista Hermosa Makes 100,000 Corn Tortillas a Day
They also produce 30,000 flour tortillas per day. Tacombi, one of NYC's favorite taco chains, places so much importance on serving the perfect tortilla, that they opened up their own tortilla factory called Vista Hermosa, in Piscataway, New Jersey. Here, workers make 100,000 corn tortillas and 30,000 flour tortillas every day for the restaurants, as well as independent grocers throughout the country.
The operation wasn't always this large, though. In 2015, t...
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Sonic's New Pickle Fries Are Startlingly Good
Sonic's pickle fries. | Sonic/Eater
Why aren't more fast-food restaurants serving fried pickles? In the world of fast food, we've been numbed by so much "innovation" that isn't actually innovative, like different shapes of (still potato) French fries and yet another huge new chicken sandwich launch that merely adds a little spicy sauce. But the geniuses at Sonic Drive-In have managed to come up with a fast-food innovation that is actually worth...
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The Latest Restaurant Ingredient Shortage: Rice Paper
Shutterstock
The shortage plaguing Vietnamese restaurants is just one among many, but it's an example of the constant challenges being thrown at already-strapped small business owners Saigon Hustle, a Vietnamese drive-thru restaurant in Houston, has been having trouble making spring rolls and vermicelli bowls, two big pillars of its menu, basically since it opened in February. "We're experiencing a rice paper and rice vermicelli shortage right now,"...
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This Dungeons and Dragons TikToker Lets Dice Decide His Daily Sandwich Contents
TikTok/@AdventuresInAardia
Even with chaotic evil ingredients like chocolate syrup in the mix, @AdventuresInAardia lets the dice decide his fate and it's riveting Figuring out what to make myself for lunch is enough work as it is that I can't say I've ever been particularly invested in the day-to-day of anyone else's midday meals — until I came across the TikTok account @AdventuresInAardia.
@adventuresinaardia The RNG gods were kind today. #...
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The Ultimate Guide to Chinese Soy Sauce
Michelle Min
From dark to light, regular to sweet, soy sauce is much more than a condiment. So how do you figure out what's what? Let's say your recipe calls for soy sauce. That sounds simple, doesn't it?
But it's not — not by a long shot. This mahogany liquid is much more than a condiment, because the type and quality of soy sauce you use in a Chinese dish is as important as the kind of wine or butter you add to a French recipe. So, how do you...
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How I Got My Job: Launching a Hot Chile Crisp Brand on the Internet
Helena Price Hambrecht
Jing Gao hopes her brand, Fly By Jing, can help take Chinese food out of the ethnic aisle and into everyone's pantries. Here's how she launched a beloved chile crisp brand online In How I Got My Job, folks from across the food and restaurant industry answer Eater's questions about, well, how they got their job. Today's installment: Jing Gao.
Chile crisp has transformative powers. The Chinese hot pepper oil, which usually ge...
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Starbucks Is Raising Wages and Increasing Benefits — But Not at Unionized Stores
An employee at Starbucks. | Getty Images
"This threat is blatantly unlawful and a continuation of the union-busting campaign," Starbucks Workers United said in a statement Corporate opposition to the unionization efforts at Starbucks continued this week. As CEO Howard Schultz announced in an earnings call yesterday, Starbucks will be committing $1 billion during the fiscal year 2022 to "additional investments in partners and stores for prioritized ar...
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How a Romance Novel's Queer Heroine Finds Freedom Through Baking and a Lesbian Bar
Courtesy of Penguin Random House.
Susie Dumond's "Queerly Beloved" has it all: steamy love scenes, and a thoughtful exploration of queer wedding cake discrimination. Plus, a recipe for your own pride celebration cake! There is nothing that evokes a wedding quite as much as a big, fluffy cake. It acts as a metaphor for the whole celebration — a little fussy, a little expensive, and tricky to get right but incredibly rewarding and sweet when you do. T...
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The 27 Essential Louisville Restaurants
Proof on Main
Where to find Kentucky Stack Cake, bourbon bone marrow luges, sticky apricot tofu, chocolate cigars, and mole-covered fries in Derby City Louisville is home to more than baseball bats, bourbon, and the fastest two minutes in sports. Set on the Ohio River on the border with Indiana, Derby City is the largest city in the Commonwealth of Kentucky, with the robust cultural scene to go along with that status, especially when it comes to good food.
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Why Celebs Risk It All Eating Spicy Wings on the 'Hot Ones' Talk Show
For stars like Kevin Hart, Idris Elba, and Lorde, eating spicy wings is the key to relatability
According to Kevin Hart, "your clothes are a clear virsitation of who you are." That's the closest I could translate from his interview on First We Feast's Hot Ones in 2016, after host Sean Evans asks him how he approaches fashion in his comedy shows. By this point, Hart has just eaten his ninth chicken wing, this one coated in Mad Dog 357 hot sauce, which clo...
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Complete Buffalo Sauce Saturation Is Here
Shutterstock
Popeyes' newest sandwich officially clinches 2022 as the year of Buffalo flavoring Buffalo wings as we know them have generally been attributed to Buffalo, New York's Anchor Bar in 1964. As the story often goes, co-owner Teressa Bellissimo found an instant hit when she tossed fried chicken wings and hot sauce together for her son and his friends, so she added them to the menu. As with many invention stories, however, it's not that simple ...
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The Real Prize of Top Chef
How the Bravo reality show redefined fame and success for professional chefs Top Chef has had an inordinate effect on my life in that it pretty much launched my career, such as it is. When the show first started airing on Bravo way back in 2006, I was working at Gawker as something called an After Hours Editor. This was a confusing title since I worked normal business hours but wrote about things that happened at night. Among those nocturnal happenings were both g
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Beyond the Ivy: What Makes a Celebrity Hot Spot
The reason celebrities like Justin Bieber and Kim Kardashian all flock to the same restaurants
In a 2008 blog, gossip monger Perez Hilton described Jennifer Aniston as she attempted to get lunch at the Ivy in Beverly Hills, writing, "If you're a celeb, you usually hit the Ivy on Robertson Boulevard to get the paparazzi to take your pic, right? Everyone knows that it's not the place for a celeb to go low pro. Anyway, Jennifer Aniston must be really dumb or ...
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I'm a Food TikTok Star. Here's What I Wish My Followers Knew.
Nasim Lahbichi on the realities of giving your full self over to your followers
Brooklyn native Nasim Lahbichi always enjoyed sharing his recipes with friends on Instagram, but it wasn't until the COVID-19 pandemic began in the spring of 2020 that he thought to turn it into a career. Newly graduated from Manhattan's Fashion Institute of Technology and with no job prospects in sight, Lahbichi started posting his cooking content to TikTok — because why not? ...
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The Hottest New Celebrity Accessory Is a Restaurant
Here's why celebrities from Eminem to Channing Tatum have suddenly added restaurant ownership to their resumes In 1977, on the album Changes in Latitudes, Changes in Attitudes, Jimmy Buffett sang about the limbo of life in a tourist beach town. "Wastin' away again in Margaritaville. Searchin' for my lost shaker of salt. Some people claim that there's a woman to blame…," Buffett croons, then realizes by the end of the song, "I know it's my own dam...
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Who's the Most Food-Famous of Them All?
It's hard to determine who today's biggest living food celebrity is. But we do have Google Trends, which can help.
There are plenty of insights you can gain by following food media and the nitty-gritty of the culinary elite, but you can also end up with a warped understanding of the various degrees of food celebrity. Ask the Extremely Online who Alison Roman is and they'll probably provide you with a different answer than someone who casually picked up one...
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How to Be Food Famous
Champagne wishes, caviar dreams, and a really good ring light The paths to becoming food famous used to be fairly limited: First, you needed to cook really well, or at least know what good cooking was and have a particularly fine way with words. You could get there by creating an amazing cookbook, or writing a New Yorker essay that would inspire a memoir, which in turn would spawn a genre-defining travel series. You could popularize nascent food movements, or dem
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I'm Shillin' It
How chains like McDonald's and Taco Bell are using hip-hop stars and famous musicians to infiltrate your mind and wallet
Three decades before anyone had ever heard of a Cactus Jack or an Astroworld, everyone wanted to Be Like Mike, and the endorsements for basketball supernova Michael Jordan came swift and heavy. The six-time NBA champion became one of the most marketed sports figures in history — starring in nearly 100 commercials by 2003 — with product d...
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10 Brilliant and Bizarre TikTok Food Accounts to Follow Now
You won't regret it... or maybe you will
In the 2009 Luca Guadagnino film I Am Love, food forces Tilda Swinton to have an awakening that ultimately leads her to abandon her family. This is similar to the effect that certain food Tik Toks have on viewers today. You've probably heard of some of the biggest food-fluencers from the app, like Emily Mariko, who inspires us all with her clean kitchen, silent knife skills, and incredible ability to utilize leftovers...
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Never Ask a Food Influencer to Pick Up the Tab
On the surface, getting paid to talk about food on Instagram seems like a sweet gig. But influencers say that the job gets exhausting quickly. The first thing food influencers want you to know is that it's extremely uncouth to ask about their rates — that is, the amount that brands pay them to advertise. "It's the number-one question I get asked," says Tramanh Tran, a 21-year-old influencer who goes by @babydumplingg on TikTok. "I don't even want to ...
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Mexican Grilled Shrimp
Chipotle pepper, rum, and tamarind paste come together to spice up grilled shrimp. Serve them as is or try them in fish tacos.
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Why Are American Chips So Boring?
International chip flavors seem to have all the fun. But to get chip flavors like hot pot or fried crab in America, the snack industry would have to change the way it does everything. Everyone knows that visiting another country's grocery store is one of the best things about traveling. But it is also one of the most infuriating, because here you are, confronted by all these things you now wish your own grocery store carried: Why don't I have paneer cup ramen o...
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How Brooklyn's Barclays Center Serves 18,000 People During an NBA Game
Chris Giacalone oversees a team of around 1,100 to serve a sold-out basketball arena Have you ever seen 1,500 servings of popcorn, 1,200 hotdogs, 1,100 chicken tenders, and countless burgers, tacos, and sandwiches prepared all at once? That's what goes on in the kitchens during a typical game day at the Barclays Center in Brooklyn, NY. And it all happens because of Chris Giacalone, Vice President of Hospitality and Strategy. On this episode of Clocking In, we f...
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Kenny Rogers' Barbecue Sauce
Kenny Rogers Roasters, a chain of roasted chicken restaurants started by musician Kenny Rogers, was well known for their special BBQ sauce.
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All Alone on a Cruise to Nowhere
To escape my city's pandemic restrictions, I embarked upon a cruise with literally no end destination In early fall of 2021, I got the idea I should go on a cruise. Earlier that summer, Hong Kong had loosened and then suddenly re-tightened its travel regulations around COVID, and the city, for all its spectacular beaches and charismatic jungles, both concrete and natural, was beginning to feel like the safest, most beautiful ward in a prison hospital. I had neve...
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How Public Libraries Are Seeding America's Gardens
Shutterstock
Libraries across the country are fighting food insecurity by offering communities free seeds and gardening education This story was originally published on Civil Eats.
At the public library in Mystic, Connecticut, a card catalog that formerly stored book due dates now holds endless packets of seeds. There's eggplant and kale, marigolds and zinnias; more than 90 different types of seeds available for anyone with a card to take home and plan...
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Can This Cultivated Meat Startup Make Lion Meat a Thing?
A lion is seen at the Izmir Natural Life Park. | Mehmet Emin Menguarslan/Anadolu Agency via Getty Images
An interview with the founder of Primeval Meats, a company that specializes in reproducing meat from wild animals Yilmaz Bora got the idea for his company, Primeval Foods, while watching an Eater video about Aska, a two-Michelin-starred Nordic restaurant in Brooklyn. In the video, chef Fredrik Berselius makes quenelles of caviar, inspects a live king cr
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Eater's Guide to Michigan's Upper Peninsula
Eagle Harbor Lighthouse | Joe Sohm/Visions of America/Universal Images Group via Getty
Living in the UP has never been easy, but Yoopers (and visitors) have found comfort in delicious pasties and cudighis, fresh maple syrup and berries, and lots of fried fish On a map, Michigan's Upper Peninsula perches on top of Wisconsin looking a bit like a rabbit, its ears jutting into Lake Superior, back legs kicking into Lake Huron. The UP ("you-pee," not "u...
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A Lobster Curry Recipe Made for Solace and Sustenance
Louiie Victa/Eater
In the whitest state in America, learning there's no "right" way to eat lobster I grew up in a Gujarati family in Zimbabwe. As an immigrant, I've always struggled to feel at home in the U.S., but never more so than last year when my husband and I moved to Maine, the whitest state in the country.
Mainers call people who aren't born in the state "from away." At first, I found this endearing. But soon, I realized that no matt...
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Hot Cross Buns Have Finally Made It in America
Shutterstock
This Easter, the British baked good was everywhere There used to be a time, not that long ago, when a hot cross bun was a relative mystery or even a practical unknown to Americans. Much like Italian panettone during the winter holidays, the semi-sweet, single-serving bread seemed like something only members of the British Isles and the larger Commonwealth enjoyed during the Easter holidays, if it was acknowledged or recognized at all. This yea
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Eater Lands Multiple Nominations for 2022 James Beard Media Awards
Camilla Sucre
From video to audio to distinguished writing, Eater is recognized across several media categories The James Beard Foundation announced the nominees for the 2022 Media Awards today, and Eater is nominated across multiple categories, from video to feature writing to audio.
Eater's award-winning video team received a nod in the category of Visual Media — Short Form for an in-depth look at salt harvesting in Senegal's Lake Retba. Workers...
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This Is Not a Pint
Animal-free ice cream brand Brave Robot is one of many to advertise pints with more than a pint of product. | Brave Robot
Ice cream brands need to stop styling pints with literally twice the amount of ice cream Hey, look, I know the pint is a weird, confusing unit of measurement that complicates the the simple fact that we're talking about 16 fluid ounces — and yet, I'll accept it as "convention." But quick question: When did we normalize adverti...
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How Chefs at LA's Providence Meticulously Prepare an Oyster Dish
The first dish on the restaurant's tasting menu uses exactly eight grams of caviar At Los Angeles's two-Michelin-starred seafood restaurant Providence, chef Michael Cimarusti uses only wild-caught fish to make dishes like scallops with black truffle, uni egg, Alaskan king salmon with truffle sauce, and more.
The tasting menu kicks off with an oyster topped with golden kaluga caviar. The restaurant gets its oysters from the Hood Canal in Washington State. "...
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TikTok's Wildly Popular Dirty Soda Is Strangely Compelling
A few of the offerings at dirty soda shop Swig. | Swig
Soda spiked with cream and flavored syrup is growing in popularity thanks to Olivia Rodrigo Despite the anti-sugar fearmongering and our collective obsessions with wellness and hydration, there are still millions of Americans who, at some point every day, drink a soda. And a growing minority of those soda-drinkers are consuming "dirty sodas," a concoction that's trending on TikTok following more t...
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This Restaurant's Menu Shows It's Not Just One Chef in Charge
Astrid Riecken for the Washington Post via Getty Images
Dirt Candy is synonymous with chef and owner Amanda Cohen. Now, other chefs behind the scenes will get some of the spotlight. When Dirt Candy, chef Amanda Cohen's industry-leading vegetarian restaurant in New York City, introduced its spring menu this month, diners found an interesting new addition. Below three of the five dishes is a line of attribution: Junior sous chef Michaela Duke is credited fo...
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Everything You Ever Wanted to Know About Kohlrabi
Sophia Pappas
It may not be the most beloved vegetable, but kohlrabi is nutrient-dense, subtly tasty, and belongs in any number of dishes On the list of much-maligned and regretfully misunderstood vegetables, the humble kohlrabi ranks high. A member of the brassica oleracea species of plants, kohlrabi often ends up being the last thing used in the farmers market haul or the dregs of a CSA delivery. Its strange octopus-like shape, abundant leaves, and craggy
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The Best Dinner Recipes, According to Eater Editors
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These six recipes will help end the dinner deliberation dilemma Breakfast: simple. Lunch: not much of a labor. Dinner? Sometimes smoke can pour from your ears just thinking up an idea for what to cook. If you forgot to take something out of the freezer, or feel worn out from the struggles of daily life, you may frequently think, I guess I'm skipping dinner tonight. In a word: Don't. With the following recipes, Eater editors fill you in on t...
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For Fancy Fish at Home, Frozen Is the Way to Go
The best fish is frozen fish. | Nat Belkov/Eater
A number of specialty seafood companies are making it possible to have high-quality frozen fish delivered right to your door In 1912, a food-obsessed Brooklynite named Clarence Birdseye moved to Labrador, Canada. There, he noticed the Indigenous Inuits' fishing practices: letting their catches freeze on the spot in the frigid, 30-below-zero air, preserving the ocean-fresh flavor. After returning to the U....
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Is the Future of Restaurants Grassroots Funded?
Regulation crowdfunding allows people to directly lend to businesses they want to see grow — and earn profits from having done so When Reesa Kashuk was ready to take the next step toward growing her Bay Area bagel business, she knew that she'd need to raise some money. A former account manager at an advertising agency, Kashuk started making bagels under the moniker Poppy in 2018, but only pivoted careers during the pandemic. Initially, she missed the New York-s...
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Uncrustables Are Better Than a PB&J You Make Yourself
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And you don't even have to wash a dish I hate making a peanut butter sandwich. While I thoroughly enjoy the end product, there's something extremely annoying about creating what many view to be the world's easiest lunch. My biggest issue is the knife, which must be washed or wiped down after applying the peanut butter to avoid getting any errant PB into the jelly jar, and if you don't clean it up immediately after, you're left with ol...
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Wraps Are Objectively Terrible
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Tortillas are amazing, but not when they're cold and stuffed with sad sandwich fixings Who among us likes a wrap? Not "occasionally eats" or "will scarf in a pinch" but like-likes — who prefers a wrap? Or to use a Kondo-ism, for whom does a chilled sandwich wrap "spark joy?" 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 torti...
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The Ultimate Guide to Sandwich Spreads
The key to a flavorful sandwich is a good spread There's a lot of debate over what makes a good sandwich. Is it the bread? Or does the meat (or whatever is standing in for the meat) matter most? We would argue that the answer lies in a third, often overlooked detail: the sandwich spread.
Mayonnaise is a classic to be sure, but the quickest route to a memorable sandwich is a condiment that packs a wallop of flavor and effortlessly unites the bread with its fil...
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Contrary to What You've Heard, Toll House Didn't Invent the Chocolate Chip Cookie
Charlotte Lake/Shutterstock
The Massachusetts restaurant and chef Ruth Wakefield deserve some credit for America's favorite cookie, but certainly not all of it Ruth Wakefield was a highly accomplished person: a college-educated dietician, teacher, chef, and the founder and operator of Toll House Inn, one of New England's most famous restaurants. Then there's what she's most known for, the "invention" of the chocolate chip cookie, which is often ...
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Stir-Fried Scallops And Vegetables
Scallops are quick-cooking so they work well in stir fries. Add broccoli, carrots, baby corn, and snow peas in a teriyaki sauce and you have a delicious dinner.
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The Key Components of the Perfect Veggie Sandwich
Marie Sonmez Photography/Shutterstock
Chefs share their tricks for building vegetarian sandwiches that are actually exciting For better or worse, sandwiches are sometimes kind of boring, and that's doubly true for vegetarian sandwiches. If you're lucky enough to be at an establishment that actually serves vegetarian sandwiches, it likely includes some combination of tomato, cheese, and hummus, and as great as those ingredients are, there are so many mo...
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