 Eater Nominated for 2 NY Emmy Awards
Eater Video
The video team has been recognized twice in the category in the Informational/Instructional category Eater has scored two nominations in the annual New York Emmy Awards, both in the category of Informational/Instructional — Long Form Content.
One of the two candidates to take home the award is "How An Indoor Farm Uses Technology to Grow 80,000 Pounds of Produce Per Week," an episode of Dan Does that looks into the technology used by Bo...
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Romance Novels Are Increasingly Getting Hot and Heavy in the Kitchen
Krakenimages.com/Shutterstock
Move over, bodice rippers. It's all about apron tuggers now. If you watch cooking content online, Chef's Kiss, the recently released book by author TJ Alexander, might feel a little familiar. A romance between an uptight recipe developer named Simone and a chill test kitchen manager named Ray, the story — set at an established food magazine — reads like an alternate universe of a very real, very YouTube-famous test kitc...
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A Bona Nosh
Why Polari, Britain's lost gay language, employs so many food words for subversive concepts Typically, if I said that I'd recently eaten an especially memorable dish, I'd probably mean I'd tried something new at a restaurant. But in Britain 60 years ago, to the mostly (but not entirely) gay male speakers of a dialect called Polari, this phrase had a different, codified, deliciously lurid meaning: Dishes have rims, if you know what I mean.
Polari has a com...
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How to Survive the Sriracha Shortage
Huy Fong isn't the only sriracha brand out there. | Justin Sullivan/Getty Images
There are plenty of alternatives to Huy Fong As countless news outlets have breathlessly reported over the past week, a sriracha shortage is looming. Huy Fong Foods, the California-based producer of the country's most popular brand of sriracha — the one with the rooster on the bottle — says that it will have to scale back production of this much-beloved hot sauce due t...
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The United States of Fried Chicken
Your double-dredged, battered, spiced, crispy-fried guide to America's favorite food What does it take for a dish or a food to be considered American? Is there something inherent in the seasonings, the ingredients, or the presentation that makes it ours? Or is it just something most everyone's tried, or at least would recognize on a glowing fast-food menu? National dishes are particularly tricky in this country where one's eating habits are so deeply dictate...
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A Four-Ingredient Fried Chicken Recipe With a Story to Tell
Clay Williams
Gullah Geechee cookbook author Emily Meggett's version of the Southern staple is an essential When it's time to make fried chicken, 89-year-old cook and cookbook author Emily Meggett always starts by grabbing a brown paper bag. A woman who appreciates simplicity, she relies on only four key ingredients: raw chicken, seasoning salt, vegetable oil, and White Lily self-rising flour. She cleans, seasons, coats, shakes, and batters the chicke...
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The Chicken Cutlet Is Forever
The '90s-era pounded, breaded chicken cutlet is showing up on more restaurant menus again, feeding a desire for something savory, tasty, not fussy, and to the point This is not scientifically proven, but nothing tastes as good as a chicken cutlet.
A pounded-thin, tender piece of chicken breast that's been breaded in some savory coating and pan-fried is among the greatest gifts meat-eaters can give themselves. The cutlet goes with just about anything, sides-w...
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Which Chain Makes the Best Fried Chicken?
Welcome to Eater's fast-food fried chicken bracket It is not March, but the bracket formula transcends seasons and disciplines. We found the formula extremely helpful for declaring the best bowl food in 2020's Bowl Bowl. And here, now and over the next few days (do check back), we're applying it to the wide world of fast-food chain fried chicken.
Just as fried chicken crosses cuisines and countries, it is present in myriad forms as fast food. There are t...
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Americans Can't Kick the Fried Chicken Bucket
Re-introducing one of life's greatest joys: the fried chicken bucket Last year, a few days before December 25, I decided I would grab buckets of KFC fried chicken for our Jewish family's non-Christmas dinner. The idea isn't unique: KFC "party barrels" on Christmas and the days leading up to it are a tradition in Japan, where the chain's fried chicken has become the folkloric way to celebrate in a country not tied to Christian traditions. (In that spi...
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The Best Chicken Nugget Shapes, According to Kids
What's in a shape? A lot, it turns out, when you're five and hungry The chicken nugget is a paradox: Its name implies a vague lump-like shape, but it almost always takes on a much more specific form, be it a dinosaur or a letter or a cartoon character. And while any adult nugget fan knows in their heart which shape is superior (it's the dinosaur), kids live by a different set of rules.
For adults, it often comes down to a matter of surface area — and m...
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All Hail the Halal Fried Chicken Shop
The plexiglass-shielded counter at Crown Fried Chicken in Newburgh. | Mike Diago
For decades, the corner halal fried chicken shop has been a staple of New York neighborhoods, and an important economic foothold for their Afghan owners It's around 5 p.m. on a Thursday inside Crown Fried Chicken on Broadway in Newburgh, New York, and a young woman talks into her cellphone: "Be there soon! I have $6 on my card, and I'm hungry." She laughs. "I had to...
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The Happiest Food on Earth?
Theme parks have long used fried chicken to evoke a sense of old-timey, wholesome Americana. But who, exactly, is this nostalgia really for? As you stroll across the colorful plaza just off of Disneyland Park's Main Street U.S.A., the oil-drenched scent of crispy fried chicken hits the nose instantly. Wafting out of the pink three-tiered Victorian mansion known as the Plaza Inn, the fried chicken dinner at Disneyland is one of the 66-year-old park's most soug...
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For Generations of Black Women, Fried Chicken Meant Financial Freedom
For Black women in America — especially in Virginia — fried chicken has always been a lifeline Of all the foods the South has given to the American culinary landscape, fried chicken is one of the most impactful. And for good reason. In the more than 300 years since the dish was first recorded in the American South, it has garnered international praise for the characteristic combination of textures, techniques, and flavors that go into it: Crispy, crunchy skin ...
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Braum's Is the Best American Fast-Food Chain You've Never Heard Of
Come for the burgers, stay for the ice cream. | Ken Wolter/Shutterstock
If you live within 100 miles of this ice cream and burger destination, you need to go There are few things about living in Dallas-Fort Worth that make me feel smug. It's hot as hell here, there's too much concrete, and the traffic is miserable. My city doesn't boast the stunning natural beauty of San Francisco, or the hallowed cultural institutions of New York City. But it is, at ...
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How Queer Chefs Are Reclaiming Bottom Food
Jett Allen/Eater
The idea that bottoms need to adjust their food choices for a cleaner sexual experience is pervasive. Queer food personalities and chefs are pushing back. Years ago, I visited my high school beard, who lives in New York City, for a long weekend of fun that I thought would center food. Our Southern California teen years were characterized by getting high and driving to the famed restaurant the Hat, where the god-tier order is the stacked pas
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The Best Vegetarian Dinner Recipes, According to Eater Editors
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Having a meat-free night? Here are the best recipes for a vegetarian dinner menu It's no longer news that more and more people have started incorporating vegetarian dishes into their cooking repertoire. For all manner of reasons, vegetarian food has of late become ever more mainstream, and consequently, vegetarian dinner recipes are now found everywhere. They are so plentiful, in fact, that it can sometimes be hard to choose exactly what to c...
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The Dinner Party Is Now Very Online
A 1970s dinner party. | Getty
Where Martha Stewart and Ina Garten might have instructed previous generations of hosts, TikTok influencers and services offering downloadable guides and tablescape rentals are here to help today's party hosts When Mya Gelber started making videos on TikTok early this year, the 26-year-old went for the known format of the fit check, posing while putting on Carhartts and coats. But in April, it was a video of one of her mont...
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'The Bear' Brings an Authentic, Breakneck Look at Restaurant Life to Hulu
Jeremy Allen White plays Carmen "Carmy" Berzatto. | Matt Dinerstein/FX
The new FX series fictionalizes trying to turn around a failing Chicago sandwich shop, and how chef egos (always) come into play Over the past decade or so, much of food television, scripted or otherwise, has focused almost entirely on haute cuisine. We've seen plenty of fancy chefs on the brink in films like Chef and Burnt, but few have taken on the challenge of showcasing the gri...
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'The Only Reason I'm a Chef Today Is Because of DACA'
Byron Gomez. | Stonehouse Pictures
Chef and former Top Chef contestant Byron Gomez on how the Deferred Action for Childhood Arrivals program paved the way for his career Chef Byron Gomez wouldn't have his career if it weren't for the Deferred Action for Childhood Arrivals (DACA) program that temporarily allows certain young undocumented immigrants who were brought here as children to remain in the U.S. and also receive work authorization. He immigrated ...
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Will Climate Change Help Hybrid Grapes Take Root?
Table grapevines in Southern California. | George Rose/Getty Images
Winemakers around the country are working to bring back Indigenous and hybrid grape varieties that are better adapted to extreme weather This story was originally published on Civil Eats.
In his almost 50 years in the wine industry, J. Stephen Casscles has watched the weather in New York's Hudson Valley become wetter, hotter, and more humid — the perfect environment for fungal diseas...
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Dinner Is Served: Claire Saffitz Will Eat Anything With Aioli on It
Daniela Jordan-Villaveces/Eater
For the cookbook author and YouTube star, dinner is often an impromptu affair — except on the nights when a grand aioli comes calling We all could use a little dinner inspiration — even Ali Slagle, who dreams of dinner. In "Dinner Is Served," she'll ask colleagues about one night when they somehow transformed ingredients into dinner with all this life going on. In this installment: In between filming her YouTube ser...
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The Invention of Modern Baby Formula
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Amid an ongoing baby formula shortage, Gastropod looks back at how the "fathers of pediatrics" turned infant formula into a replacement for breastfeeding If you're under six months old, there's usually only one thing on the menu: milk, either human or formula. These days, by the time they reach that six-month mark, three-quarters of all American babies receive at least some formula as part of their diet. But, as you've probably notice...
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The World's Destination Dishes
Some foods are simply iconic.
They become so associated with a specific place — listed on every chalkboard menu in town, recommended by every bartender, raved about in every travel guide — that no visitor can leave without a taste. Travelers can't miss the gooey cheese pull from a square of pizza alla pala in Rome; the satisfying slurp of perfectly chewy noodles from unctuous shoyu ramen in Tokyo; the shot of adrenaline exploding from a tangy, spicy golgapp...
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The 20 Best Pizzerias in Rome
Pizza from Seu Pizza Illuminati. | Andrea Di Lorenzo/Eater
From the world-famous pizza pockets at Trapizzino to third-wave pizza in teglia at Pizzarium to thick-rimmed, to Naples-style pies at Sforno, here's where to eat pizza in Rome Rome flies under the radar as Italy's most exciting pizza destination. Sure, Naples has the clout and centuries-old pizza traditions, but what Rome lacks in history it more than makes up for in variety, quality, and flavor...
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The 15 Best Spots for Mofongo in San Juan
Chuleta kan kan with mofongo at El Platanal. | Zuania Muñiz Melendez/Eater
From mofongo de yuca stuffed with seafood at a family-run institution, to fast-casual mofongo bowls topped with carne frita and ropa vieja, here's where to eat mofongo in San Juan You can find mofongo all over San Juan. It's served in high-end restaurants and dive bars, at pop-up kiosks and roadside chinchorros (stalls), each with their own style and flavor. But it isn't just...
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The 11 Best Places to Eat Poke in Honolulu
Poke from Tamashiro Market. | Ryan Siphers/Eater
From fresh 'ahi poke and chicharrones at a Diamond Head surfer hangout to a liquor store serving luxe king crab poke, here's where to eat poke in Honolulu For the uninitiated, poke (which means "to cut" or "to slice" in Hawaiian) is most commonly a dish of raw, chopped fish and onions, seasoned with soy sauce and sesame oil. It is not some overwrought bowl with extra toppings and kale, labeled as ...
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The 12 Best Cebicherias in Lima
The finishing touches on the Tobiche at Tomo. | Jimena Agois
From dishes featuring local seafood like cabrilla and purple crab, to rule-breaking chirashi cebiche and a version with grilled grouper, here's where to eat cebiche in Lima Ceviche, typically spelled "cebiche" in Peru, is like the country's national anthem. The democratic dish is offered in specialized cebicherias, casual neighborhood spots, and sophisticated fine-dining restaurants. In it...
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The 14 Best Barbecue Joints in Kansas City
Outside Joe's Kansas City Bar-B-Que | Steve Puppe/Eater
From the famous Z-Man brisket sandwich at gas station icon Joe's to sweet-and-sour smoked pork at a Thai-Kansas fusion spot, here's where to eat meat in KC Since Henry Perry, the self-styled father of Kansas City barbecue, opened his first lunch stand in 1908, locals and tourists have been trying to pin down what exactly defines the KC barbecue style. Misconceptions abound. Many think that thin-s...
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Daily Harvest Pulls French Lentil and Leek Crumbles Following Reports of Serious Illness
Daily Harvest Crumbles promotional image. | Daily Harvest
Consumers are claiming the company's new plant-based protein sent them to the hospital In late April, Daily Harvest — a celebrity-backed food brand that's popular on social media for its ready-to-blend smoothies and other frozen foods — announced the launch of its plant-based protein line called Crumbles, which come in walnut and thyme and French lentil and leek varieties. As of this weeke...
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In Defense of Prunes
Shutterstock
Widely dismissed as a lowly constipation cure, prunes are, in fact, a superior dried fruit For too long, prunes have been relegated to the health food aisle, paraded out only as a solution to immovable bowels. Even their mere mention is guaranteed to turn up many a wrinkled nose. But I won't stand for it a moment longer. Because prunes are, without a doubt, actually the best of the dried fruits. Forget dates, or raisins, or dried cranberries:...
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The Easiest Way to Improve a Slice of Mediocre Pizza
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When you're not sure if you'll be getting quality pizza, order it well-done This post originally appeared in the June 20, 2022 edition of The Move, a place for Eater's editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone's go-to move. Subscribe now.
In this life, there is no accounting for taste, which is why so much pizza is bad. There is fine-bad (the cheese isn...
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This Juneteenth, Cook What Makes You Happy
Every celebration needs dessert | Beatriz da Costa
A new cookbook from Nicole A. Taylor, the "queen of celebration" A version of this post originally appeared on June 18, 2022, in Stephanie Wu's newsletter, "From the Editor," a round up of the most vital news and stories in the food world. Read the archives and subscribe now.
For as long as I can remember, all of my celebrations have centered on food. Some holidays, like Thanksgiving and Lunar...
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Why a Chicago Restaurant Is Taking Their Most Popular Dish Off the Menu
Bing bread at Parachute. | Parachute
Breaking down the food, labor, and fixed costs of Parachute's famous bing bread We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. "I could make this dish at home for $5," goes the refrain. Could we? Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.
Restaurant owners usually spe...
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The 5 Must-Have Sauces for Vegetarian-Friendly Grilling
Liliya Kandrashevich/Shutterstock
On the power of having a tub of tzatziki next to your grill Sauce is the sauce of life. It adds depth to a good meal, complements or contrasts spices, and can sometimes be a meal in itself. And when it comes to vegetarian grilling, the right sauce or condiment can rescue even the saddest, floppiest veggie skewer. If you're grilling, here, according to the experts, are the sauces you should have around.
Tzatziki
Ok, by ...
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Veggie Dogs Have Come a Long Way (Sort Of)
Nicole Miles/Eater
From Beyond Meat to Field Roast, Impossible Foods to Morningstar Farms and Tofurky, ranking vegetarian-friendly hot dogs, from best to worst I'm not willing to admit how many years ago this was now, but when I turned 15, I became a vegetarian. Predictably, because I was a teenager, I was sanctimonious about it, chastising everyone around me for not caring about animals or the earth or whatever else I could think of that they should ca...
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Why Did Patagonia Get Into the Grocery Game?
Tinned fish was one of the first food offerings from Patagonia Provisions. | Patagonia Provisions
The co-founder and head of Patagonia Provisions explains why the outdoorsy apparel brand wants to change the way we eat Over the past few years, previously uncool and markedly dorky technical gear emerged from the tent and trail-ran into the mainstream. Hiking boots, well-insulated fleeces, and sweat-wicking shorts have since been seen on even the most fashiona
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The Trick to Harvesting the Most Delicious Seaweed in the Ocean
Song Cheol Soo believes gamtae is the most difficult thing to harvest in the ocean. Song Cheol Soo and his daughter Song Joo Jyun harvest gamtae, a special Korean seaweed, in the Garorim Bay in South Korea.
"It's the best quality here. First, because it's not polluted, it produces high quality gamtae," says Song. "Also, the water in the Garorim Bay is deeper than other places."
He says that gamtae, known for its scent of the ocean and unique savory...
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These Jerk Cauliflower Wings Are a Supremely Easy Vegetarian Snack
David Loftus/Countryman Press
Paired with blue cheese dip, Rukmini Iyer's spin on a party classic takes less than 10 minutes to throw together Cookbook author and food stylist Rukmini Iyer's new book, The Green Barbecue: Vegan and Vegetarian Recipes to Cook Outdoors & In, arrives this month, just in time for grilling season. Over the course of 75 recipes, Iyer amply demonstrates that outdoor cooking doesn't have to be synonymous with meat — an...
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Starbucks Managers Allegedly Threaten Trans Workers' Healthcare Benefits
A pro-union poster outside of a Seattle Starbucks. | Toby Scott/Getty Images
It's not the first accusation of anti-union tactics as the Starbucks unionization effort moves full steam ahead Ever since baristas at a Buffalo, New York, Starbucks location voted to form a union, the coffee behemoth's position has been clear: it has no plans to work cooperatively with its workers as they exercise their legally protected right to organize. Now, the chain is ra...
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Inside the Colorful, Campy, Unapologetically Horny World of Erotic Cookbooks
Clay Hickson/Eater
While it's easy to dismiss them as gag gifts, there's way more to erotic cookbooks than double entendres and naughty illustrations A couple of years ago, Lizzy Young, a vintage cookbook dealer based in Newport, Rhode Island, began to notice a growing market for erotic cookbooks — books that typically employ naughty visuals and heavily entendred recipes in the service of seduction through culinary prowess.
"Every time I put one...
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This Restaurant Is Trash
A technicolor feast at Shuggie's Trash Pie. | Erin Ng
Shuggie's Trash Pie in San Francisco serves bruised fruit rose slushies, salmon belly pizza, and Buffalo chicken gizzards in an explosively colorful space Twice a week, Kayla Abe and David Murphy go to the farmers market to pick up produce. But while other shoppers are selecting photo-worthy peaches, Abe and Murphy are picking up special orders — entire cauliflower plants from stem to full leave...
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Cheese Is an Underrated Grilling Move
Shutterstock
Cheese grilled on skewers is a common street food snack all over the world. Here's how to do it at home. Brazil's idyllic beaches, including the country's most popular destination, Rio de Janeiro, are known for their lively street food vendors selling ice cream, coconut water, sandwiches, the iconic snack biscoito globo (a puffed snack made from manioc flour), and increasingly, queijo coalho, a local treasure hailing from the Northeast. C...
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Here Is the Full List of James Beard Awards 2022 Winners
Victor Spinelli/Getty
Congratulations to all the chef and restaurant winners For the first time since 2019, the James Beard Restaurant and Chef Awards ceremony is back in Chicago. Weeks after the James Beard Foundation announced the year's slate of chef and restaurant finalists, the results are in, and chefs, restaurateurs, and other hospitality world insiders have gathered at the Lyric Opera of Chicago for the splashy, red carpet event, with chef Kwame O...
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A Recipe for the Perfect Veggie Burger (That Actually Holds Up on the Grill)
Dina Ávila/Eater
Cookbook author Lukas Volger's veggie burger is a true, expertly constructed expression of vegetables When I create a veggie burger, I start with a starring vegetable and add supporting ingredients from there. For me, this approach creates an endless variety of veggie burgers. They're not meat analogues; there's no need to mimic meat's texture or flavor or to even think of meat at all. Rather, they're expressions of vegetables ...
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It's Time to Grill Weird, Unpopular Root Vegetables
Niki Waters/Eater
From kohlrabi to rutabaga, parsnips to sweet potatoes, here are the vegetables that should take pride of place on your grill this summer Cauliflower is great for grilling. Its sturdy structure and ability to absorb sauce and spice make it a natural choice for a main grilled vegetarian dish. The problem is, we have recently been asking too much of cauliflower. It is now our flour, our rice, our chicken, and our steak, and its overexposure
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Eater Takes Home Win at the 2022 James Beard Awards
Isip Xin
Eater feature writing is recognized at the 2022 Media Awards ceremony held in Chicago In a live ceremony in Chicago on Saturday night, the James Beard Foundation presented its 2022 Media Awards, which included a win for Eater.
Entering the evening with nominations in categories ranging from video to audio to distinguished writing, Eater was recognized for Feature Reporting, for "Inside the Secretive, Semi-Illicit, High Stakes World of WhatsAp...
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Here Are the 2022 James Beard Foundation Media Award Winners
James Beard Foundation
Congratulations to all the winners Tonight, the James Beard Foundation announced its Media Award winners for 2022, the first awards doled out by the foundation after a two-year hiatus.
Some highlights: Cookbook author Kristina Cho was a double winner, taking home the Baking and Desserts award for her debut cookbook Mooncakes and Milk Bread, in addition to earning the foundation's Emerging Voice award in the books category. This ye...
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At Icca, Sushi Chef Kazushige Suzuki Is Always Teaching, but Never Done Learning
The chef adds the spirit of creativity in his traditional omakase menu at his NYC restaurant "I came [to NYC] to pass on authentic sushi making techniques to the next generation of chefs," says Icca chef and owner Kazushige Suzuki. "I believe that's my calling." After spending 10 years at Sushi Ginza Onodera, one of Tokyo's best sushi restaurants, Suzuki does indeed have much to teach. But the chef is never done learning either.
The omakase-style spo...
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What to Expect from the 2022 James Beard Awards
James Beard Foundation CEO Clare Reichenbach speaks at the 2018 James Beard Media Awards. | Noam Galai/Getty Images
And how to watch online The James Beard Awards are happening on Monday, the first ceremony held by the Beard Foundation after a two-year absence fueled by both the COVID-pandemic and an extremely public 2020 controversy surrounding the integrity of the awards. After an audit and efforts to diversify the judging and restaurant committees, the a
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The Look of the Summer Is Seafood Kitsch
The Rachel Antonoff Gwen dress, a Tombolo shirt, Susan Alexandra earrings, and Stubbs & Wooton x Chefanie shoes. | Eater
Clearly, we aren't just eating tinned fish, but wearing it too If the summer of 2021 was all about tinned fish as "hot girl food," the summer of 2022 is shaping up to position tinned fish as "hot girl clothes."
What might have felt like a one-off when Rachel Antonoff announced her newest collection — which includes a shi...
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From Sourdough to Inflation: How the Pandemic Changed the Way We Eat
Remember the great bean shortage of 2020? The window box scallions you killed? Our pandemic food timeline is here to remind you The last two-plus years have radically altered just about every aspect of how we eat. From the great bean shortage of 2020 to the meteoric rise of feta pasta on TikTok, here's a look at the biggest trends, news, and oddities to hit home cooking since the start of the pandemic.
March 2020
Panic at the grocery store! Mile-long li...
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King's Hawaiian, Now's Your Time
King's Hawaiian
With calls to boycott Martin's potato rolls for contributing to a far-right politician, King's Hawaiian rolls are about to become the hot buns of the summer Last month, Philadelphia publication Billy Penn reported that Jim Martin, the executive chair of Martin's, the packaged bread company known for its potato rolls, had donated over $100,000 to far-right gubernatorial candidate and Pennsylvania senator Doug Mastriano. What are some of Trum...
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I Scream, You Scream, and the Dogs Are Barking for Ice Cream
Ellina Balioz/Shutterstock
Not just a trend, ice cream made specifically for dogs has become lucrative industry Technically, you, a human, can eat the ice cream from Salty Paws, an ice cream shop that offers flavors like peanut butter and bacon, plus a topping bar. But founder Suzanne Tretowicz wouldn't exactly recommend it. You see, these uniquely flavored ice creams are made for dogs, not people, and there aren't the same health codes there would be at a res...
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Recreate an Ice Cream Truck Icon With a DIY Taco Party
Dina Ávila/Eater
Using some easy homemade shells and whatever ice cream and toppings you want, you can make your very own Choco Tacos at home High atop the list of ice cream truck novelties most likely to inspire intense nostalgia is the Choco Taco, that mass of fudgy vanilla ice cream stuffed into a sugar cone shell, dipped in chocolate, and sprinkled with peanuts. Perhaps the only thing better than the memory of scoring one on a hot summer day is realizing tha...
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As Police Use 'Foodie' to Recruit, What Does the Word Mean?
Leonardo Santamaria/Eater
"Foodie" has absorbed a populist meaning, so of course some groups are seeking to co-opt it To be a "foodie" is to be in a somewhat defensive dance with the word. It's been reduced in recent years to an image of some Bourdain-emulating hipster seeking out a "hole-in-the-wall," but to be a foodie, when the word was first printed by New York magazine in 1980 by Gael Greene, was to bring positivity and excitement to the experie...
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The Burger Bun of the Summer? Maybe Not Martin's Potato Rolls
Noam Galai/Getty Images
Members of the Martin's family have donated to the far-right Pennsylvania gubernatorial candidate Doug Mastriano, prompting potato roll fans to consider other options Martin's potato rolls are often considered the single best store-bought hamburger bun, with their sweet, squishy nature bringing them to the top of the list in taste tests at Serious Eats and Epicurious, and making them the bun of choice at Shake Shack since the chain open...
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TikTok's Viral 'Healthy Coke' Concoction Is Better Than You Think
But you'll never get over the smell People who have been dieting to lose weight for years can convince themselves of anything. They can be convinced that frozen pureed fruit tastes "just like" ice cream, and that Lean Cuisines can adequately approximate any edible entree. And so it's not exactly surprising that a large contingent of TikTok wellness creators seem to legitimately believe that a combination of seltzer water and balsamic vinegar can taste identical to...
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How Pecking House Makes One of NYC's Best Fried Chicken Sandwiches
For decadent touches, chef Eric Huang glazes the chicken in dark soy caramel and tops it with pineapple jam Chef Eric Huang's Pecking House went from a pandemic pop-up to one of New York's premiere destinations for fried chicken. By blending flavors from his Taiwanese upbringing with American southern traditions, he and his team serve some of the city's most sought after dishes.
Among the most popular dishes on the menu is Huang's twist on a fried chicken sandwic...
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Making Your Own Ice Cream Is Totally Worth It
Sonia Lazo/Eater
It's almost as easy as buying a pint, and way, way more customizable As summer rapidly approaches, my cravings for ice cream intensify daily. When it's hot outside, there are few more perfect desserts. And as easy as it is to just score a pint of ice cream at the grocery store, it's almost as easy — and always worth it — to make your own ice cream at home.
That's even true right now, when you can find high-quality pints from top cream...
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The Absolute Best (and Sometimes Worst) Vegan Ice Cream
Michelle Min/Eater
We tried 17 kinds of vegan ice creams so you don't have to If you want to measure how much the landscape of packaged vegan foods has changed, vegan ice cream makes a good yardstick. There is now enough vegan ice cream on the market that those of us who avoid dairy for whatever reason now have exponentially more choices than we did even five years ago. Big, non-vegan ice cream companies have gotten in on the game, as have grocery store...
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The Best Ice Cream Topping Is That Shitty Cake You Just Made
Shutterstock
Upcycle your failed baking experiments into ice cream toppings This post originally appeared in the June 6, 2022 edition of The Move, a place for Eater's editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone's go-to move. Subscribe now.
As someone who bakes cake for recreation, I have had more than my share of failures over the years. Because I hate wasting food, I refus...
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Baijiu Gets Its Due on Cocktail Menus
Lumos, a New York City baijiu bar, closed in 2016. | Getty
A growing number of bartenders are raving about a popular Chinese liquor that many American consumers know little about When veteran bartender Ashley Mac landed a job heading up the bar program at D.C. restaurateur Peter Chang's new Baltimore establishment NiHao, she had zero grasp of what the gig would entail. "[Chang's daughter] Lydia asked me to develop a program centered around this spiri...
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Meet the TikToker Going Viral by Baking His Way Through Great Depression-Era Cookbooks
B. Dylan Hollis | TikTok
When B. Dylan Hollis started making lost-to-time recipes like broiled humdingers and pork cakes, he had no clue he was on the path to TikTok stardom Regardless of how well-curated your TikTok algorithm is, there don't seem to be a lot of feel-good stories on the app these days. In the span of a few short years, it's seemingly gone from a quirky video-sharing platform to a social menace, synonymous with harassment, misinformation...
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A No-Churn Vanilla Ice Cream Recipe for the Ages
Dina Ávila/Eater
If you have sweetened condensed milk, heavy cream, a loaf pan, and a freezer, you can have homemade ice cream No-churn ice cream, in case you did not get the memo, is an ice cream lover's back-pocket bestie. It is for those of us who adore homemade ice cream but aren't always up for the egg cracking, custard-making, ice cream machine retrieving, forgetting that parts of said ice cream machine needed freezing, finding room in the freez...
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How a Detroit-Style Pizza Spot in Philly Creates Jobs for Formerly Incarcerated People
Down North and its executive chef Michael Carter are on a mission to interrupt the prison cycle On top of making around 150 pizzas a day, Philadelphia's Down North is also working to lower prison recidivism rates by providing formerly incarcerated individuals with jobs, housing, and legal representation.
Executive chef Michael Carter himself spent 12 years incarcerated and explains that his love of Detroit-style pizza comes from the significant role its played...
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What's the Next Big Thing in American Snack Culture?
This year's Sweets and Snacks Expo revealed some upcoming snack trends, like s'mores popcorn, Jell-O gummies, and more Flamin' Hot stuff The annual Sweets and Snacks Expo rolled into Chicago last week, filling the usually sober McCormick Place convention center with giant posters, plush mascots, branded race cars, and smiling salespeople distributing bite-sized samples in pleated paper cups. There were chocolate bars, chocolate truffles, marshmallows, jelly b...
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A Malted Milk No-Bake Cheesecake Recipe That's Perfect for Summer
Celeste Noche/Eater
No-bake cheesecake with all the creaminess of regular cheesecake, no oven required Confession: I'm a late convert to cheesecake. Call it personal growth or the evolution of my palate, but what I once thought of as a cloyingly rich chunk of sweetened cream cheese disguised as a slice of cake has become one of the first items I look for on any dessert menu. Still, the idea of dealing with cracked tops and water baths is never more unappe...
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A Recipe for Romesco Verde That Makes Crudites Pop
Jessica Pettway/Princeton Architectural Press
Improve your picnic platter game with this recipe from the beloved New York restaurant Lil' Deb's Oasis Given our love of dips at Eater, we were thrilled to find this recipe for crudites with romesco sauce in Please Wait to Be Tasted, the new cookbook from the team behind the beloved Hudson, New York, restaurant Lil' Deb's Oasis. A giant platter of romesco sauce fringed with raw vegetables is arguably ...
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The Campiest, Crumbiest Way to Celebrate the Queen's Jubilee: Tea and Biscuits, Naturally
Buckingham Palace x Biscuiteers Platinum Jubilee biscuits.
Pinkies up If Elizabeth II, the queen regnant of the United Kingdom of Great Britain and Northern Ireland, is still alive come Thursday, June 2, her subjects are in for a real treat: a four-day weekend marking 70 years of her reign. Known as the Platinum Jubilee, the anniversary of the queen's ascent to the throne on February 6, 1952 will be celebrated all year, and in typical British ways over ...
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The New (and Fancy) Sodas You'll Want in Your Fridge This Summer
The best of this new generation of "seltzer-ish," sorta-"healthy," definitely non-alcoholic drinks No longer just limited to the age-old debate over Coke versus Pepsi, the soda aisle is now exploding with options making all sorts of promises. Whether brands are insisting that they'll improve your health or approximate your favorite cocktail without the booze, this new generation of sodas is decidedly more complex in just about every sense than its predec...
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An Eater's Guide to the Connecticut Shoreline
East Lyme, Connecticut. | DenisTangneyJr/Getty Images
Skip overpriced areas like the Hamptons and Cape Cod, and spend your summer with Connecticut's beachside clam shacks, throwback ice cream parlors, and classic apizza parlors As high temperatures and sticky humidity descend upon the East Coast each summer, residents start looking for places to escape the crowds, the smells, and the sweat. New Yorkers head to the Hamptons, Bostonians flood Cape Cod and...
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Two Groups in Oklahoma Are Developing a Blueprint for Successful Queer-Owned Restaurants
The bar at the Other Room. | Humankind Hospitality
Block by block, 84 Hospitality and Humankind Hospitality built a queer-friendly community in a state that consistently challenges LGBTQ rights A decade ago, Oklahoma City's queer scene consisted of a few gay bars and longstanding gay institution Hotel Habana (since renamed the District) squeezed into the 39th Street Entertainment District. Then 84 Hospitality and Humankind Hospitality, two of Oklahoma Cit...
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LA's Honey's Kettle Has Been Perfecting the Art of Fried Chicken for 40 Years
Chef Vincent Williams churns out 50,000 pieces of freshly fried birds for eager diners each week at his Culver City restaurant "I didn't invent fried chicken, the thing I did was perfected it," says Honey's Kettle owner and chef Vincent Williams, who has been mastering the art of crispy, juicy fried chicken over the last 40 years. Inspired by colonial-style frying, his restaurant serves 50,000 pieces of fresh fried birds per week to the hungry residents o...
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Just Bring a Dip
Roshi Rouzbehani/Eater
As a potluck contribution, dips have gotten a bad rap. But given a chance, they can be the stars of the show. A little while ago, a couple of friends came over to my house with about three cooler bags' worth of options for both drinking and snacking. Only four of us would be there, but one of these friends suffers from the condition of being too generous and occasionally indecisive. So he thought he'd just bring a bunch of stuff ...
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