Eater Explains
Steakhouses are expensive, so it pays to know what to order
Rolling pins and piping bags and gummy candies, oh my
From putting the pieces together to the candy decor, pro tips on how to make your gingerbread house shine
This easy recipe for royal icing is the glue your gingerbread house needs
This cookie recipe provides the sturdy, well-scented baseline for building a long-lasting gingerbread house
Disagreements between the ice cream brand and its parent company Unilever have the Ben & Jerry’s founders asking to “Free Ben & Jerry’s”
We spoke to legal experts about what restaurant owners and workers can do to protect themselves from immigration raids
Soda spiked with cream and flavored syrup is growing in popularity thanks to TikTok
In the U.S., Cadbury chocolate is a uniquely seasonal treat
Hot cross buns have finally become a thing in the U.S.
Synonymous with Passover, the unleavened bread is both a symbol and a food
A crash course in the sweet ritual relish
The outspoken ice cream company continues its legal fight with its parent company, accusing it of ousting its CEO over political activism
But were afraid to ask, for fear of looking uncool in your favorite restaurant
Get ready to pay more for avocados, coffee, and other groceries
Every major fast-food chain, it seems, now has its own app promising deals, discounts, and a better diner experience overall. But what’s the cost of convenience?
The Polish yeasted doughnut is the star of Paczki Day
We spoke to experts about what’s behind the recent listeria outbreaks and product recalls
The supplements are just the latest in a parade of products that insist they can heal your gut, reduce gastrointestinal discomfort, and make you an all-around healthier person. But do they work?
It’s time to place your order
Signs posted in New York City accused Carbone of including seed oils in its spicy rigatoni. But why is that even a problem?
Why is there a plastic baby baked inside this Mardi Gras staple?
At the State Correctional Institution at Huntingdon, Luigi Mangione reportedly has dinner options of chicken Parmesan or pizza beans, which sounds a lot like the beloved Smitten Kitchen recipe
Everything you need to know about unpasteurized milk, a distinctly dangerous food trend
The reviled Halloween treat, which has deep roots in American history, should have a better rep
From Reese’s Peanut Butter Cups to candy corn, here’s how far past Halloween you can enjoy the fruits of all that trick-or-treating labor
Slivered onions have been identified as the problematic ingredient
Once an American tradition, the practice of baking a cake for Election Day has faded into obscurity, but some have tried to revive it
“They’re eating the pets of the people that live there,” former President Trump claimed — with no basis — at the first presidential debate
Most politicians fumble when it comes to food. Could Kamala Harris be the exception?
A partnership with Impossible Foods has put Joey Chestnut in hot water with Nathan’s annual competitive eating event
Emerging alongside the Turkish nation, gazoz soda has splintered into countless local brands, encapsulating the quintessential flavors and evolving tastes of the country’s diverse regions
From Hawaiian shave ice to Mexican raspados to Filipino halo-halo, icy desserts are rightfully beloved across the globe
A class action lawsuit against Dunkin’ makes the case that it’s unfair to tack on a surcharge for alternative milks
The hospitality brand is growing its restaurant empire — and you’re allowed in
A sacred food-turned-everyday commodity, cacao is way more than the primary ingredient in chocolate
One of the world’s most recognizable dairy products, yogurt is a living, versatile symbol of human innovation
Known to 15 million TikTok followers for his candid restaurant reviews and multi-thousand-dollar tips, here’s how the MMA-fighter-turned-social-media-phenomenon became the voice of a generation of diners
The ins and outs of the essential Thanksgiving side dish (and how it’s different from stuffing)
Starbucks workers are striking again on Red Cup Day, and this year more people are getting involved
