Interviews
Joe Termini explains why it’s more important than ever to keep his family’s bakery affordable
The superstar and Goop Kitchen founder shares how she helps develop menus and where her California brand is going next
The author and TV host explains why she felt compelled to tell immigrant food stories in ‘Taste the Nation’ and her new book, ‘Padma’s All American’
As California aims to reform cafeteria food, Chez Panisse’s Alice Waters uses a new book to make the case for connecting schools and farmers
Who opens two restaurants at once while co-designing a signature kitchen clog? The insatiable Nancy Silverton, of course.
He went to 65 legendary destinations for ribeye, wedge salad, and martinis to write his new book ‘Steak House’
Shake Shack founder and hospitality legend Danny Meyer reflects on the shack that launched a thousand fast-casual concepts.
The legendary restaurant reporter and TikTok star break down their paths into food and how they decide what to cover
Both New Yorkers at heart, the chef and the documentarian connect over their shared calling to connect people
From the challenges of service to the pressures of receiving awards, the two New York City chef-owners talk shop
The chefs and beloved social media creators discuss the grind of the internet treadmill — and what still excites them about being criminally online
If you could invite five famous food people to a dinner party, who would they be? Eater made it 10 and found out for real.
The culinary icons catch up to discuss new books and the constant work of staking their claims in the food world
‘All Consuming’ dives deep into the exciting chaos of modern food culture through Keith Lee, boba, tradwives, and beyond
On Cookin’ With Congress, Rea has courted history and gastric peril by replicating the diets of political figures
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 placemaking and creativity
Jenn Sit, editorial director of cooking at Clarkson Potter, on what the publisher is looking for
The ‘Queer Eye’ star talks about his kitchen essentials, trying Uncrustables for the first time at Burning Man, and why he hosted a cheese rave
The TikTok food critic has spent the last few years advocating for independent restaurants, most recently in a partnership with Toast. He also hopes to open his own someday.
Hannah Selinger’s new memoir reflects on her years spent working at restaurants like Momofuku and Jean-Georges
After years of assisting Mario Batali and then Anthony Bourdain, Woolever has written a memoir that’s tricky to classify and even harder to put down
Writer and director Alonso Ruizpalacios discusses why glossy food porn had no place in his new restaurant-set drama
The stand-up comedian became a social media standout for his whip-smart crowd work and casual cooking videos. Now, he’s taking over your dinner table.
Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints
What inspires someone to write more than 1,200 Yelp reviews in a year? For Robert Siu, it’s a labor of love.
The founders of the Big Queer Food Fest have plans for 2025. In the meantime, they’re finding out just how big the queer food community is.
“It’s crazy”
Ruth Reichl’s “The Paris Novel” depicts a gustatory fantasy through 1980s Paris. And, thankfully, many of those restaurants still offer a portal to the past
On Ellen Bennett’s new Tastemade show ‘Kitchen Glow Up,’ functionality comes first
What’s lost when an indie restaurant expands, according to one man who refuses to do so
Fadi Kattan’s new cookbook celebrates Palestine through recipes, photos, and written portraits
A $32 bag of ice balls at Erewhon has become infamous on TikTok. The company behind it explains the science and pricing of premium ice.
Seinfeld and Spike Feresten explain why the story of the Pop-Tart called for an absurdist approach
Simpsons writer Cesar Mazariegos explains why the show decided to tackle minimum wage, ghost kitchens, and the gig economy
Sharp-tongued lyrics, food-focused innuendos, and explosively popular TikToks made the “You Wish” rappers rising stars endorsed by Missy Elliott
On “Feud: Capote vs. The Swans,” being seen lunching is everything. We spoke to food stylist Tamara Reynolds about creating the restaurant — and meals — at the center of that world.
Juliette Binoche and chef Pierre Gagnaire share what it was like to film the most mesmerizing food movie in years
It’s not just the challenge of creating food that will survive the journey, but all sorts of logistical issues unique to dining in a state of near weightlessness
