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How Jewish Pitmaster Izzy Eidelman Creates Some of Brooklyn’s Finest Kosher Barbecue

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Chef Nyesha Arrington’s Easy English Muffin Recipe

国第一产在线精品亚洲区
Kyle and Katina Connaughton stand with their dog in a field at SingleThread Farm. Both hold baskets of tomatoes; Kyle wears his chef’s coat and Katina wears overalls.

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The Tasting Menu at the End of the World

SingleThread has been hailed as the pinnacle of farm-to-table dining. But what happens when the farm is under assault by climate change?

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How Our Favorite People (Outside the Restaurant World) Ate in 2020

Annie Murphy, Maya Erskine, Paul Feig, Big Freedia, and more answered all our questions about their year in eating

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David Chang’s Memoir Fails to Account for the Trauma He Caused Me

Chang’s memoir "Eat a Peach" grapples with the white-hot fury that defined most of his career at Momofuku. But for an employee on the receiving end of that rage, the book fails to truly reckon with the pain he left behind.

Entrance to a restaurant in Downtown LA

Four Restaurant Pros on the Lessons Learned in 2020

How Chef Nyesha Arrington Makes French Onion Pot Roast

A man stands next to a bicycle in the brick plaza outside of Gumbo Yaya as another man inside the doorway packs up some food. The restaurant’s bright-red facade says “Gumbo Yaya Southern Kitchen” and its front window reads “Soul Food.”

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The New Soul Food of Paris

Black chefs are exploring "Afropean" identity and building on American soul food’s long history in the European dining capital

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How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years

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How Fire-Charred Whiskey Barrels are Made

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Chef Nyesha Arrington’s Take on Martin’s Potato Rolls

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How Zach & Zoe Sweet Bee Farm Harvests Honey for NYC Restaurants 

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How Smallhold Farms Cultivates Rare Mushrooms for NYC Restaurants

Freezing Weather, COVID Pivots: How ‘Eater’s Guide to the World’ Was Made

Black-and-white photo of a hand picking up a telephone receiver on a retro rotary phone.

How to Say No to the Holidays This Year, Even When Your Family Insists

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Chef Jacob Harth Barbecues Sea Snails on the Beach

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How Japan’s Fueki Syoyu Brewing Has Made Soy Sauce for Over 220 Years  

Meat Experts Butcher One of the Tenderest Steaks

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How Chef Jacob Harth Catches and Cooks the Monkeyface Eel 

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How Chef Craig Wong Uses Michelin-Level Techniques at His Jamaican-Chinese Restaurant

A geodesic dome is open on one side revealing furniture at East Eats.

Three Eater Editors on the Costs of Winter Dining and a Return to Takeout

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How Pitmaster Don Nguyen Makes Vietnamese-Influenced Texas Barbecue

Eater Talks | What Happens to Outdoor Dining in Winter?

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How Cast Iron Pans Are Made by Hand at Borough Furnace

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Nominate the New Guard of the Food World

We’re looking for the most inspiring hospitality professionals, activists, and more to be members of the inaugural Eater New Guard class

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How Chef Jacob Harth Harvests and Cooks Wild Seaweed 

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How Oishii Berry Brought Japan’s Most Expensive Strawberries to America

An illustration of a server dressed for cold weather, presenting a tray that holds a tiny dining couple in a winterized dome.

A Looming Menace for Restaurants: Winter Is Coming

Still struggling to recoup shutdown losses, businesses now must survive the harsh blow of cold weather

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The Meat Hook Butchers Embark on a Beer Can Duck Experiment

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How an NYC Glassblower Makes Cups, Bowls, and Vases 

Eater Talks | Who Gets to Cook What?

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How Chef Jacob Harth Catches and Eats Purple Sea Urchin