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

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

Bouncy, pungent, and creamy, century eggs are everyday staple in China — and contrary to their name, don’t take that long to ...

Chef Elia Taddesse uses berbere and mitmita spices to create crunchy, moist, and flavorful fried chicken at Doro Soul Food ...

That extends to restaurants like Hekmat’s, where “we’re making everything on three induction burners, a toaster oven, and a ...

My favorite crunchy, savory snack was Cheddar-flavored Chex Mix — but there’s a new sheriff in town, and it’s this ...

Last year was, objectively, a nightmare for Louisiana’s crawfish industry. Starting in 2023, the state experienced historic ...

Your beloved stand mixer — whether a butter yellow Artisan mixer or a pistachio Deluxe — can say more about you than your ...

The agency is being less transparent about foodborne illness outbreaks and planning to end routine inspections of many foods.

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

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

In his debut cookbook, ‘In the Kusina,’ Woldy Reyes provides a vegetarian bagoong that has almost as much complexity as the ...