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 A Toasty Bulgogi Melt Recipe From TikTok's the Korean Vegan
Bulgogi Wasabi Melt from The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen. | Photo by Joanne Lee Molinaro
The wasabi-tinged sandwich from Joanne Lee Molinaro's new cookbook is a crowd-pleaser Although Joanne Lee Molinaro is a trial attorney by day, she is much better known as the Korean Vegan, a social media star who cooks vegan Korean dishes for an audience of millions. For followers, the appeal of her videos isn't only the so...
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Robot Cafe Proudly Defends (Exactly Zero) Workers From Pushy Customers
RC Coffee
This isn't what we meant when we said workers shouldn't experience customer abuse Despite fully automated luxury communism sounding pretty sweet, Western workers have mostly felt haunted the specter of our jobs being taken by robots. Take RC Coffee, Canada's first "robotic cafe," aka an "unattended espresso machine," which is basically a glorified version of whatever spat sludge and foam into a cup for five quarters in your college d...
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Hot Girl Summer Is Forever With Megan Thee Stallion's Signature Popeyes Hot Sauce
"I need a mop to clean the floor, it's too much drip, ooh (too much drip, ooh)" — Our patron saint, Megan Thee Stallion | Popeyes
The rapper isn't just collaborating with Popeyes on "Hottie" sauce, she's also becoming a franchisee Hot Girl Summer may be ending, but brand new Popeyes franchise owner, one Megan Thee Stallion, is staying very busy, teaming up with thee fried chicken chain to release a new sauce — poetically called Megan Thee ...
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Baking the 'Ted Lasso' Biscuits Is Like Watching the Series All Over Again
Apple TV+
The second season of the heartwarming Apple TV show starring Jason Sudeikis is over, but the signature biscuits keep it fresh in my mind Ted Lasso didn't save me — I don't think any show has that kind of power — but it helped me pull through the final stretch of a dark year. When the soccer football comedy made its debut in August 2020, I completely missed it. I knew almost nothing about it, except that former SNL cast member Jason Sudeiki...
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A Goan Chilli Fry Recipe Where Jackfruit Seeds Play a Starring Role
Louiie Victa/Eater
Whether you boil them, blitz them, pound them, or fry them, jackfruit seeds are open to any experiment Once upon a time in Goa, jackfruit seeds found a home in the mud collected from anthill mounds, known locally as ro'in. The mud was combined with cow dung to create a slurry used to form a structure around the seeds, preserving them for future use. Cooks and homeowners alike used the seed-and-slurry mixture to plaster their walls; othe...
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The 142-Year Project — Complete With a Secret Treasure Map — to Study Weeds
Floki/Shutterstock
"Gastropod" digs deep to learn more about society's least lovable plants When doing a word association with "weeds," it's likely that mostly negative connotations come to mind: allergies, invasive, the stupid plants ruining my garden. But as it turns out, there's no actual scientific definition of what constitutes a weed.
"There's no objective botanical description of weeds. It's a cultural description," renowned...
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The 38 Essential Omaha Restaurants
Inside Lola's Cafe | Lola's Cafe
Where to find farm-to-cone ice cream, Burmese ramen, totchos (tater nachos), and the purported home of the original Reuben There's an old statistic that bounces around in Nebraska: Omaha has the most restaurants per capita of any city of comparable size (around 1 million people in the metro area). The factoid is repeated over and over, and its accuracy has ceased to matter. It persists as a point of pride, a rallying c...
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Bright, Spicy Marinated Mussels and Tomatoes Make the Best Kind of Seafood Salad
Dina Ávila/Eater
A dish that gives the last tomatoes of the season a place to shine As another tomato season comes to an end, I find myself reaching for recipes that make the most of what remains of it. End-of-season tomatoes may not shine quite as brightly as those picked at its height, but they still have the power to bring a dish together, and to make summer last a little longer even as the evenings grow cooler.
One of my favorite ways to use tomatoe...
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Everybody's Eating Like It's the '90s Again
Maksym Fesenko/Shutterstock
From espresso martinis to pesto and sun-dried tomatoes, food from the Clinton era has us totally buggin' As a child of the '90s, it is now my turn to watch teenagers and younger adults run wild with the fashions of my youth. The school two blocks from my house is full of skaters in baggy cargo pants, kids with tiny backpacks and crop tops, and, god help me, low-cut jeans. On TikTok, they're just posting footage of high scho...
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How Thai Flavors and Traditional Omakase Come Together at Sushi on Me
Chef Atip Tangjantuk blends his Thai heritage with his love of Japanese food at his Jackson Heights restaurant "I think this is the only place with Thai omakase in New York," says chef Atip Tangjantuk of his restaurant Sushi on Me in Jackson Heights, Queens. "I am proud of what I do, because I brought together two things that I love."
Tangjantuk blends the cooking and ingredients of his Thai heritage with traditional sushi techniques to make for a unique ...
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What to Make With 'Vrimp,' Nestlé's Cursed New Shrimp Substitute
Ah yes, a colorful bowl of vrimp and chips. | Nestle
How many vrimps do you have to eat // before you make your skin turn pink? // eat too much and you'll get sick // vrimps are pretty rich Tuna might be the chicken of the sea, but it's safe to say vrimp is the vicken of the — Shit, sorry, I blacked out for a minute there. Let me try again. You've obviously heard of shrimp, that small decapod crustacean that tastes uncannily like, you know, shrimp...
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A Crunchy-Creamy Red Bean and Walnut Snack Cake Recipe to Welcome Autumn
Leah Nash/Eater
Inspired by the Korean treat hodu-gwaja, these snack cakes can be baked in a trusty, run-of-the-mill muffin pan Fall is, hands-down, my favorite time of year. When I feel the first inklings of a chill in the air, I gladly replace iced Americanos with steaming oat milk cappuccinos, exchange tossed salads for hearty roasted vegetables, and dig into my box of warming spices. Although classic, dependable fall flavors like apple and pumpkin often
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Yo Quiero My Taco Bell Nacho Crystal!
There it is. | Taco Bell
This story has everything: Taco Bell, Uber Eats, Spencer Pratt, an amethyst shaped like a tortilla chip... Take a deep breath to center yourself because you're about to read the words "Taco Bell's Mercury RetroGrande Nachos with a chance to win a Spencer Pratt-approved nacho-shaped amethyst crystal complete with a gold-colored cheese drip."
This, like most fast-food restaurant promotions, is arbitrary nonsense — like inve...
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Burger King Is Bringing Not-Chicken to Its Menu With Impossible Nuggets
Burger King
Is the chicken nugget — already made from formless meat paste — the perfect menu item for a plant-based substitute? At this point, you can find some sort of lab-grown (non-meat) meat at most fast food chains and major cafes, with one glaring exception. At Starbucks, there's a breakfast sandwich made with Impossible sausage. Carl's Jr. has a burger made with a Beyond patty and White Castle does an Impossible slider. Now Burger King, which...
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5-Hour Energy Launches Full-Sized Can With Even More Panic-Inducing Caffeine
5-Hour Energy.
The energy drink market has once again become competitive, with new beverages from Mountain Dew, Dr. Pepper, and Dwayne "the Rock" Johnson The first time I had a 5-Hour Energy shot, I thought I was having a heart attack. The second time, I had go to home after one drink at a bar because somehow the combination with alcohol made me feel like I'd taken a dozen tequila shots. This has led me to my conclusion that 5-Hour Energy is a menace ...
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A Decadent Venezuelan Arepa Recipe to Rule Them All
Louiie Victa/Eater
Baker Bryan Ford's version of the reina pepiada is both an homage to a classic and an ideal party food It may not be the national dish of Venezuela (that honor is reserved for pabellón criollo), but it would be impossible to picture a Venezuelan food spread without at least one arepa in sight. (It would also be wrong not to acknowledge that the same thing can be said for a Colombian food spread.) But no matter where you are, an arepa, ...
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How Dinoville Aquafarm Produces Top Quality Caviar for Chefs in Korea
Owner Cheol Hong Park considers what local chefs and diners in South Korea want from the pearly delicacy When Cheol Hong Park of Dinoville Aquafarm learned that the entire sturgeon species was listed as endangered or threatened in 1998 while studying their preservation, he came up with the idea to preserve them through fish farming, and harvesting caviar.
"If we farmed them, we wouldn't have to deal with the effects of disturbing sturgeon in the wild," he...
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The World's 50 Best Restaurants 2021: The Full List of Winners
Chef Rene Redzepi of Noma at the 50 Best Restaurants awards | Photo by JONAS ROOSENS/BELGA MAG/AFP via Getty Images
Noma takes the number one spot Rene Redzepi's three Michelin-starred Noma has again ascended to the top of the World's 50 Best Restaurants list, a publication that attracts perennial criticisms for favoring expensive, male-run, Eurocentric tasting menu venues, and which has sent the expensive, tasting-menu only Noma in Copenhagen to the ...
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Meet the Food-Obsessed Drag Queen Launching her Own Line of Dinner Party Accessories
Steak Diane embracing the Chez Diane aesthetic. | Hunter Abrams/Chez Diane
Steak Diane is the cheeky housewife who wants to show you a good time Back in 2017, Todd Heim stumbled upon a Julia Child cookbook that changed the path of his career. Inside, he found a recipe for steak Diane, the saucy, panfried beefsteak that was said to have been first popularized in the 1930s. The name resonated more than the dish itself, and since then, Heim has paid homage to
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Everything You Need to Know About the World's 50 Best Restaurants 2021
Rene Redzepi's Noma is a top contender for No. 1 this year. | Carl Court/AFP/Getty Images
How to watch, what to expect, and which restaurant will be named number 1 After taking a hiatus in 2020 due to the ongoing COVID-19 pandemic, the World's 50 Best is once again resuming its mission to rank the globe's culinary output.
What to Expect from the World's 50 Best 2021
There will be a new No. 1 restaurant. In 2019, the organization announced a rule...
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How Carbon Steel Woks Are Forged by Hand
At Robert Thomas Iron Design, craftsmen combine age-old blacksmithing techniques with technology used in the aerospace and automotive industries "Our challenge for this project has been how to scale up a handmade process, and not lose the artisan craftsmanship," says Robert Thomas of Robert Thomas Iron Design, who has been tasked with creating carbon steel woks for cookware brand Smithey.
With the help of a few unique tools and his staff of master craftsmen...
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José Andrés, Somehow Not Busy Enough, Is Launching His Own Media Company
ThinkFoodGroup [Official Photo]
Jose Andres Media's first show will be a six-episode docuseries set in Spain, and Andres promises future projects will be "as creative, fun, inspiring and authentic as our restaurants." During the countless crises that have colored the last several years, superstar chef Jose Andres has become as known for his humanitarian work as he is for his restaurants. Through his nonprofit World Central Kitchen, Andres has fe...
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Everything You Ever Wanted to Know About Buttermilk
Sophia Pappas
No, it's not just you: Buttermilk is confusing. No, it's not just you: Buttermilk is confusing. It's confusing because the word "buttermilk" has meant different things at different times to different people. It's confusing because different products labeled "buttermilk" today are similar in appearance and texture, but are actually made in different ways. It's confusing because as a cultured (or fermented) food, buttermilk is ...
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A Restaurant Critic's Take on 'Ratatouille': The Restaurant Critic Was the Real Hero
Pixar Creative Studios
On the lasting impact, and new relevance, of cinema's most fearsome cartoon food reviewer Because the opening of the Ratatouille ride at Walt Disney World on October 1 is as good a reason as any, here now, a weeklong exploration of the 2007 rat-infested Pixar classic, Ratatouille.
Not too long ago, a Twitter user accused one of my restaurant reviews of being "weirdly mean," linking my words to perhaps the most feared and ...
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What Is Huitlacoche — And Why Aren't U.S. Diners Eating More of It?
Shutterstock
Also known as "corn smut" or "Mexican truffle," this corn fungus can do so much more than just fill quesadillas As the Aztecs expanded their vast empire in the Valley of Mexico in the 14th to 16th centuries, one of the biggest questions they faced was how to feed their millions of tax-paying subjects. The answer eventually came in irrigated terrace systems and chinampas, or man-made islands, which yielded enough food to sustain the gr...
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In Protest of Bad Treatment by Corporate and Customers, Instacart Workers Consider Walk-Off
Photo by David L. Ryan/The Boston Globe via Getty Images
The organization Gig Workers Collective is calling for a work stoppage on October 16 Gig Workers Collective, a grassroots organization fighting for better treatment of independent contractors, has announced planning for a walk off for Instacart shoppers on October 16. The group says shoppers will cease work until Instacart meets five demands, which include better pay and benefits. "We know that in o...
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I Rode the New Ratatouille Ride at Disney World Before Everyone Else and It Smelled Amazing
The Walt Disney Company
For anyone who ever worked in a real restaurant, it may also smell familiar
Because the opening of the Ratatouille ride at Walt Disney World on October 1 is as good a reason as any, here now, a weeklong exploration of the 2007 rat-infested Pixar classic, Ratatouille.
A gig at Disney World must be a dream for set designers. Whether you're stepping into Wendy, John, and Michael's bedroom before boarding the Peter Pan ships,...
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David Chang Is Pretty Jazzed About Fake Meat in His Upcoming Hulu Show
Hulu
On "The Next Thing You Eat," the chef and his celebrity friends take a more urgent look at exactly where food is coming from, and where it's headed David Chang is pretty excited about the weird, robotic, fake-salmon future of food. Or at least that's how it seems in the trailer for his upcoming show, The Next Thing You Eat. The six-episode docu-series, a collaboration with documentary filmmaker Morgan Neville (and produced by Vox Media Stud...
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Remy From 'Ratatouille' Taught Me to Never Settle for Boring Bread
With an animated rat as my inspiration, I found culinary fireworks in a loaf of strawberry and comte cheese sourdough Because the opening of the Ratatouille ride at Walt Disney World on October 1 is as good a reason as any, here now, a weeklong exploration of the 2007 rat-infested Pixar classic, Ratatouille.
There are some movie scenes that just stay with you. Leo shouting "I'm the king of the world!" from the bow of a doomed ship. Ange...
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Don't Laugh, but Really: What Is a Bunghole?
And how do you cauterize it humanely? It's no surprise that we have a weird thing for barrels here at Eater. We've visited the Adirondack Barrel Cooperage in Ramsen, NY, and traveled to Loretto, KY to witness the Maker's Mark factory in action. Now, on this week's Gastropod, hosts Cynthia Graber and Nicola Twilley are leading us even deeper into the fire pot to learn more about barrels' importance. Can using ...
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Whole Foods Is Now Charging for Grocery Delivery — But Free Delivery Was Always a False Promise
Marekuliasz/Shutterstock
Free grocery delivery has served to cloak the human cost of labor, leading consumers to expect a free service that was never really free If going to the grocery store and having groceries delivered costs pretty much the same amount of money, why would anyone go to the grocery store ever again? What was always desirable service became even more in demand during the pandemic, when so many people were trying to avoid packed aisles and
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Spaghetti Is for Lovers: The Queer Magic of the Pasta Tarot
Pasta Tarot | Lindsay Mound/Pasta Tarot
An interview with creators Rob Truglia and Jeff Petriello about creating a tarot deck inspired by the aura of pasta. Rob Truglia says I have the aura of cavatappi. He's deduced this by looking through my Instagram, and by asking me a few quick questions about my life and habits. My curly hair determined the shape, but my image of myself as a help and support to those I love confirms that I'm a pasta with some heft...
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We Asked Science if Rats Can Actually Cook Like in 'Ratatouille' and It Said No But We Kept Pushing Anyway
You could probably train a rat to do this. | Disney/Pixar Creative Studios
In which an actual rat behaviorist reminds us repeatedly that "Ratatouille" was not a documentary Because the opening of the Ratatouille ride at Walt Disney World on October 1 is as good a reason as any, here now, a weeklong exploration of the 2007 rat-infested Pixar classic, Ratatouille.
When Walt Disney World officially enters its midlife crisis phase with a blowout 50th...
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The 34 Essential Athens Restaurants
Outside Geros tou Moria | Geros tou Moria
Where to find avocado tzatziki, fried seafood in a cone, mutton burgers, and octopus candied with tsipouro in the Greek capital Every year, tourists travel to the Greek capital to hike up the Acropolis, browse countless museums, and seek out tans at nearby beaches. They also come for Greek cuisine, which builds many meals from three key ingredients: olive oil, wheat, and wine. Add in lots of vegetables, fruits, fish
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This Crispy, Creamy Socca With Ratatouille Will Transport You to the South of France
Dina Ávila/Eater
Chef Chloe Grigri's savory chickpea pancake evokes the winding streets of Nice Socca, pronounced soh-kuh, is a menu staple at the Good King Tavern, our cozy French bistro in Philadelphia's Bella Vista neighborhood. A savory pancake made from chickpea flour, socca is a traditional Niçoise street food. Just as you'll find crêpes in Paris, you'll find socca served at Nice's buzzing street stands, often alongside other local delica...
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Tattooing a Tiny Rat Chef on My Calf Was the Best Dumb Teenage Decision I Could've Made
How the Disney Pixar classic about an outsider thriving in the kitchen defined my coming of age — and coming out Because the opening of the Ratatouille ride at Walt Disney World on October 1 is as good a reason as any, here now, a weeklong exploration of the 2007 rat-infested Pixar classic, Ratatouille.
On my 18th birthday, I was still very much a work in progress — not out yet, not really sure what my big plan was. But none of that stopped me, nor any of...
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How a New York Sushi Master Is Creating a New Omakase
At Maki Kosaka, chef Sho Boo shows New Yorkers that there are many sushi styles beyond edomae "These days in New York, people seem to be more drawn to the unique sushi styles rather than the traditional styles," says Sho Boo, chef of Maki Kosaka. "I don't think anyone thinks edomae sushi is the only style anymore." Because of these observations, Boo has become known for the variety of sushi styles she incorporates on her menu.
One such style is temari ...
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I Nearly Set My House on Fire Trying to Make the Lightning Mushroom From 'Ratatouille'
My less-than-well-thought-out plan to recreate my favorite scene from Pixar's rat-infested classic Because the opening of the Ratatouille ride at Walt Disney World on October 1 is as good a reason as any, here now, a weeklong exploration of the 2006 rat-infested classic, Ratatouille.
It is my opinion that ratatouille sucks. Not the movie, or Remy the rat of all my dreams, but the actual French vegetable stew. I'm sure there's a version out there that w...
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Restaurants Are Maybe, Finally Seeing the Benefit of Paying Workers Better Wages
Restaurants are hiring, and some with better wages. | Shutterstock
According to a new study, parts of the restaurant industry have cracked the code to hiring and retaining talent by paying more Since the pandemic, the demands of restaurant and food service workers have basically come down to one key thing: the need for higher wages. Grueling, "essential" service work was deadly for many, remains dangerous, and has been done for too long on subminimum wa...
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McDonald's Promised Us a Veggie Burger, So Where the Hell Is It?
Jonathan Weiss/Shutterstock
Not only would it make me happy, it would also cut down on the fast-food titan's destruction of our planet At the end of 2020, Ian Borden, International President of McDonald's, announced that the fast food chain would be introducing a proprietary plant-based burger called the "McPlant" in 2021. And here we are now, almost in October, and the McPlant is still nowhere to be found on U.S. menus. To bastardize a slogan from ...
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The 5 Fanciest Wine Glasses You Haven't Heard Of
Design: Tiffany Brice for Eater
For a well-designed glass that promises to make wine taste better, look to these brands Today's modern wine drinker is positively awash with choice in the glass department. Want to enjoy a crisp white? A stem that's tall with a relatively narrow bowl will help keep your riesling or chardonnay cool and concentrate the delicate aromas. Looking to knock back some big-deal Burgundy? A wider bowl is your friend, so you can r...
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Season's Greetings From the Other White Meat That's Not Meat at All: Impossible Pork
The much-loved spicy rice cakes at New York's Ssäm Bar, now made with Impossible Foods pork. | Momofuku/Instagram
Following the success of its convincing "beef" burger and faux chicken nuggets, Impossible Foods is debuting its take on pork at David Chang's Momofuku Ssam Bar Impossible Foods came on the scene in 2016 with a realistically bloody and beefy-tasting plant-based burger. The company's approach to meat-substitution was aimed at making re...
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How Maker's Mark Bourbon Is Made — From Barrel to Iconic Red Wax Seal
On this episode of 'Dan Does,' host Daniel Geneen learns what it takes to make the popular spirit at its distillery in Loretto, Kentucky On this episode of Dan Does, host Daniel Geneen heads to Loretto, Kentucky to tour the Maker's Mark distillery and see how the company has kept its product smooth, sippable, and consistent for over 60 years.
The amount of manual labor that goes into the bourbon making process — from handling the barrels to the bottle...
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Don't Overthink It, Ben & Jerry's Simply Rules
Shutterstock
In a world full of headline-making ice cream gimmicks, the longtime activist brand remains devoted to creating delicious flavors and combinations I have begun to dread the times my friends suggest getting ice cream. It's not just because I need to double check whether I've packed Lactaid, it's that grabbing a cone after dinner has turned into an entire ordeal that sucks the pleasure from what should always be a pleasurable — and simple ...
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McDonald's Pledges to Stop Destroying the Planet in at Least One Way
Aleks822/Shutterstock
No, it's not reducing its beef output: The company is promising to abandon the ocean-killing single-use plastic toys that it helped popularize with its Happy Meals by 2025 Remember how McDonald's was pretty much responsible for popularizing the use of single-use plastic in fast-food restaurants? Well don't worry, little chickens, because Daddy McD, guilty of doing more damage to the environment than the mega-company could possibl...
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It's Cheddar Weather Somewhere
A&W Restaurants/Coomer
A&W Restaurants, a chain that is "still a thing," wants you to forget about pumpkin spice latte season and embrace what is perhaps the most beautiful phrase since cellar door: cheddar weather Close your eyes and picture this: You're reclining in a field in late October, the wind lightly blowing through the trees. It's crisp but not too cold, the leaves recently changed from verdant green to shades of umber and crimson,...
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