 California's Upcoming Fast-Food Ballot Measure, Explained
McDonald's employees walk out during a Fight for $15 protest. | David McNew/Getty Images
The FAST Recovery Act, which sets much-needed workplace standards for fast-food workers, will be in the hands of California voters in 2024 This story was originally published on Civil Eats.
When Ingrid Vilorio tested positive for COVID-19 in March 2021, she wasn't worried about her symptoms or even ending up in the hospital. She was worried she wouldn't be able to make ...
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 Alligator Meatballs
If you're looking for a tasty new dish, look no further. This alligator meatball recipe will be the star (and talk) of your next dinner party.
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Baked Raised Doughnuts
Yeast-raised doughnuts dipped in butter, sugar, and cinnamon will easily have you grabbing for a second helping.
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For White Moustache's Homa Dashtaki, Yogurt and Rice Is Enough
Daniela Jordan-Villaveces
If you're craving a simple, very satisfying dinner, it's hard to go wrong with the quintessentially Iranian comfort food We all could use a little dinner inspiration — even Ali Slagle, who dreams of dinner. In "Dinner Is Served," she asks colleagues about one night when they somehow transformed ingredients into dinner with all this life going on.
This month's installment: Homa Dashtaki founded the White Moustache against all o...
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My Tart-a-Day Plan in Paris
An apple tart from Des Gateaux et du Pain. | Monica Burton/Eater
Stick to this meal plan to get the most out of the city's pastry scene This post originally appeared in the March 18, 2023, edition of Eater Travel, a biweekly dispatch from Eater's staff about navigating places where food is the main attraction. Subscribe now.
If you have ever, for even a moment, considered going to Paris, you know that bakeries are the thing. There are enough boulangeries and ...
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Blender Peanut Butter
Making your own peanut butter is so easy, so much tastier than store bought, and limitless in customization options.
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Clam Onion Dip
A classic party dip. Sour cream, clams, and onion soup mix with a little horseradish to kick things off.
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The Workers Behind Two Popular Food Network Shows Are Unionizing
BSTV Entertainment organizers say theirs is the first nonfiction food television union. | Getty Images
Writers, producers, stylists, and other workers on "Trisha's Southern Kitchen" and "The Kitchen" are forming a union with the Writers Guild of America, East Amid a years-long wave of unionization in the hospitality industry, the workers behind two of Food Network's most popular television shows have formed a union. According to the Writers Guild of ...
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The 23 Essential Tulum Restaurants
Shops and restaurants in Tulum. | Rainer Lesniewski/Shutterstock
Where to find the best street vendors for breakfast tacos and al pastor, swanky jungle getaways for mezcal cocktails and roast suckling pig, and more of Tulum's most delicious meals Back in the early '90s, Tulum was a sleepy pueblo on Mexico's Riviera Maya, a day trip from a hotel in Playa del Carmen or Cancún to see the ruins and walk around downtown. But by the end of the 20th century, Tulum...
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Oven Grilled Reuben Sandwiches
If you've ever been subjected to a Reuben with sad, unmelted cheese and soft, untoasted bread, you'll understand full well why this sandwich needs a trip to the oven. If you've never had that terrible misfortune, make sure to follow this recipe and keep it that way.
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The New 'Great British Bake Off' Host Might Just Save the Show
Alison Hammond is ready for the tent. | Lia Toby/Getty Images
Alison Hammond will join Noel Fielding on the next season of the once-beloved baking competition show. It's been a rough couple of years for the Great British Bake Off. Thanks to obnoxiously complicated baking challenges, much-loathed former co-host Matt Lucas, and our general fatigue with the format, it's safe to say that the show has lost a bit of its shine. But as of today, things are officially ...
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I've Had It With Stunt Ice Cream Flavors
Carrot cake and strawberry shortcake are perfectly lovely ice cream flavors. But ranch? Not so much. | Van Leeuwen
The latest wave of pop culture-inspired collaborations leaves me with one question: What if we didn't? Too often in human history (and in Jurassic Park), we ask ourselves, "Can we?" when the real question worth asking is, "Should we?" Little else embodies this sentiment better than what is currently the bane of my existence as a person wi...
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Kale Sauce Is a Way of Life
Shutterstock
Simple, practical, and versatile, it's whatever you want it to be I've been leaning into repetition in my cooking. To exist in the social media-fueled food space is to often feel compelled by the constant chase of novelty: There is always some new restaurant to try, or a viral dish to replicate. This inability to sit with familiarity can be tiring. And so, as an antidote, I've been making kale sauce more often.
Though he certainly wasn't the f...
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How I Got My Job: From Nuclear Engineer to Cult-Favorite Seltzer Founder
Photos by Sanzo
Founder Sandro Roco started Sanzo to expand the sparkling water industry beyond lemon-lime and grapefruit, celebrating Asian flavors like lychee, calamansi, and yuzu In How I Got My Job, folks from across the food and restaurant industry answer Eater's questions about, well, how they got their job. Today's installment: Sandro Roco.
Sandro Roco is not your typical consumer packaged goods creator. Born in Queens and raised in Central Jersey by F...
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The 29 Essential Restaurants in Kingston, Jamaica
Strawberry Hill Hotel. | Strawberry Hill Hotel
Garlic lobster at a beachside hut, coffee in Jamaica's Blue Mountains, an iconic club for reggae, a combination pizzeria and cannabis dispensary, and more of Kingston's best meals Kingston is a feast for the senses. The city pulsates to reggae music; streets ripple with a cacophony of taxi horns and motorbikes; the air is smoky with the aromas of pan chicken. While food has always been an integral part of the city...
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Chocolate Peanut Butter Pie With Rice Krispies Crust
Tired of low-fat recipes that end up being low-enjoyment? This one breaks the mold. A slice of this PB and chocolate pudding pie is decadent enough that you won't even notice you're skipping out on all those calories.
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A Drag Queen and a YouTube Chef Walk Into a Podcast
Photo-illustration by Eater. Photos: Jon Kung, Kim Chi
"RuPaul's Drag Race" star Kim Chi and Kung Food's Jon Kung delve into culture, cooking, and queer food on their new podcast, "1 for the Table" Kim Chi's TikTok is @kimchieats. Not "Kim Chi does makeup," not "Kim Chi from RuPaul's Drag Race," but Kim Chi, the drag queen and entrepreneur, eats. She eats Chipotle and cooks Korean beef radish stew. She sums up her eating adventures while tr...
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How London's Two-Michelin-Starred Ikoyi Makes Its Signature Plantain Dish
The plantain is exactly 13-and-a-half centimeters every time At London's Ikoyi, chef Jeremy Chan uses West African ingredients to make dishes that are wholly his own. "It's the spice, it's the heat, it's the pungency," says Chan. "We are paying respect to the ingredients."
That approach has earned Ikoyi a Michelin star, with a menu that includes aged sirloin topped with caviar, moin moin-inspired dumplings, and their signature dish: a perfect 13-and-a-ha...
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My Vintage Pizza Hut Pan Lets Me Live Out All My Book It! Fantasies
With a vintage Pizza Hut pan, you can make your very own personal pan pizza. This one, though, is from D.C. restaurant Tigerella. | Tigerella/Eater
All you need to make your very own personal pan pizza is the pan itself Like any vaguely nerdy child of the '80s and '90s, I was obsessed with Book It!, the pro-reading promotional program run by Pizza Hut back in the day. The gist: read a bunch of books, get a free personal pan pizza (with pepperoni, always with ...
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Why Yes, You Can Waffle That
People on social media are sticking everything from hot dogs to chicken teriyaki in their waffle irons The sushi waffle is neither sushi nor waffle, really. The Instagram recipe, from Recipes by Anne, involves crisping sushi rice in a waffle iron and topping it with raw salmon, avocado, Sriracha, and mayo. Maybe it's more like fusion pizza, as if Wolfgang Puck was really trying to revamp the IHOP. Or maybe it's best described as a testament to the power of the waffle...
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Why It's So Hard to Find Girl Scout Cookies This Year
The newest Girl Scout Cookie flavor is also the toughest to buy. | Willie J. Allen Jr./Getty Images
Supply chain issues and unexpected demand have led to shortages, making it a weird year for the beloved fundraiser For many folks, February is the start of the most wonderful time of the year: Girl Scout cookie season. Pretty much anyone can appreciate the combination of adorable children enthusiastically exploring the wide world of entrepreneurship with delicious c
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Cream Cheese, Mozzarella, And Parmesan Manicotti
Can't go wrong with cheesy pasta. This three-cheese manicotti can be altered in all sorts of ways, including adding layers of mushrooms or Italian sausage. If you want to keep it nice and easy, though, it's pretty perfect the way it is.
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Nora Ephron's 'Heartburn,' 40 Years In
Nora Ephron, Carl Bernstein, and an unknown guest during a benefit dinner in 1977. | Ron Galella/Ron Galella Collection via Getty Images
Along with an infamous salad dressing recipe, Ephron's thinly veiled novel gave us the blueprint for the modern food memoir In 1983, Nora Ephron published Heartburn, a roman à clef about the end of her marriage to the journalist Carl Bernstein. The book — Ephron's first and only novel — was a best-seller. It spawned a 1...
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With 800 Recipes, 'The Book of Jewish Food' Defined the Cuisine of a Diaspora
Knopf Doubleday Publishing Group/Eater
Claudia Roden's monumental cookbook is a vivid, encyclopedic account of both Jewish food and Jewish life In 1981, at the Oxford Symposium on Food and Cookery, an annual gathering of some of the finest minds in the food world, the cookbook writer Claudia Roden, already famous for her authoritative first book, A Book of Middle Eastern Food, declared, "There is really no such thing as Jewish food."
Because the Jewish God ...
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How Bermuda Chefs Make a Baked Spiny Lobster Dish
For this in-demand crustacean, a simple preparation is key Fisherman Delvin Bean opened his Warwick, Bermuda restaurant Lost in the Triangle when he discovered he was catching more seafood than he could sell. "Lost in the Triangle was one of my dreams when I was younger," says Bean. "Because I started fishing when I was probably 18."
Bean learned to cook from his mother, who inspired much of the restaurant's menu, including its spiny lobster dish. Spiny lobste...
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Bring Back the Giant, Loaded Baked Potato
More of these, please. | Shutterstock
My kingdom for a baked potato on every restaurant menu There is no situation in which I do not want a baked potato. Fluffy, buttery, showered in cheese, sour cream, and bacon, the baked potato is an objectively perfect food whether you're pairing it with a steak in the most classic of dinner combinations, or feasting on a massive russet at a build-your-own baked potato bar. But I've noticed that lately, when I'm too impa...
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Pay-What-You-Can Markets Provide Produce for the Common Good
Shutterstock
Across the country, farm stands using a sliding scale payment model are feeding communities against tough odds This story was originally published on Civil Eats.
Every day, Marc James sees blatant income inequality in the LeDroit Park neighborhood of Washington, D.C. "To the north, you have the Kelly Miller housing projects, where about 94 percent of residents are below the federal poverty limit and most are unemployed," says James, who worked ...
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Simple And Quick Stir-Fry Sauce
Having a good stir-fry sauce on hand makes quick dinners even easier. Combinations of leftover and fresh ingredients will come together with this simple sauce that you can keep in the fridge at all times.
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Michelin Announces 2023 Stars for France
The Guy Savoy restaurant in Paris has been downgraded to two Michelin stars. | Maurice Rougemont/Getty Images
Two of the guide's most esteemed restaurants have been downgraded The latest version of the Michelin Guide, released today, has dealt new blows to the most renowned ranks of French restaurants. For the first time since it received its three stars in 2002, Guy Savoy's eponymous Paris restaurant has been downgraded to two stars, as has the restaurant Chr...
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Liquid Death's New Tea Tallboys Are Coming for AriZona's Neck
The flavor names are on-brand. | Liquid Death
The heavy metal themed water brand has canned iced tea now For years, there has really been only one dominant name in the niche world of tallboy cans of iced tea, and that's AriZona. But now there's a new challenger to the cult-favorite tea titan beloved by hypebeasts everywhere: terminally online water brand Liquid Death.
On Wednesday, Liquid Death announced its first non-water offering via a commercial that inv...
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Is ChatGPT Coming for Your Kitchen?
One TikTok creator is on a quest to see how AI-generated recipes stack up to recipes from actual human chefs The heat generated by ChatGPT and other artificial intelligence software has entered the kitchen — or at least the kitchens of TikTok, where creator Michelle Meng, aka @hashslingers, has been pitting recipes generated by AI against those created by professional chefs, restaurant chains, food brands, and the occasional celebrity. With over a dozen videos released...
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'If You Took the Drag Away, Then It's Just Another Boring Bar'
Drag at Alchemy in Memphis. | Alchemy
A vague, anti-drag bill in Tennessee has bar and restaurant owners worried for their future In 1971, cops raided a gay bar in Memphis, Tennessee. George's was "one of the early bastions of drag shows," according to the Memphis Gay Coalition publication the Gaze, but was raided for "violating a city ordinance against cross-dressing." The performers who were arrested fought their charges in court and got them dismisse...
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Deep Fried Broccoli
Deep-frying is a delicious way to enjoy this otherwise healthy vegetable. The broccoli is battered and then fried until it is crispy. Serve as an appetizer or side dish.
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Brunch Sucks, I Know
Do you really want to wait on line an hour for this? | Shutterstock
So why is it still such a thing? I shouldn't have been surprised that my incredibly disappointing meal was brunch. I had gotten a reservation at a place some local papers had said was one of the best new additions to the neighborhood, maybe to that city, but the only time that worked for my schedule was brunch. And with brunch potentially "being back" after a slow emergence from pandemic loc...
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When Did Nashville Become a Bar Theme?
The crowd inside Loretta's Last Call. | Boston Globe / Getty Images
Riding Nashville's wave of national popularity, themed Yankee-tonks have popped up in many cities, channeling a crude version of Music City's culture, sounds, and food It's line dancing night at Nash Bar & Stage and a couple dozen folks are out on the floor, smacking their cowboy boots to Ian Munsick's "I See Country." Under the glow of a sign that asks "What Would Dolly Do?...
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The Weird (and Wired) Truth Behind What's Really in Coca-Cola
Jakub Porzycki/NurPhoto via Getty Images
Why Coca-Cola contracts with a chemical company to manufacture cocaine in New Jersey An unassuming set of buildings in Maywood, New Jersey, less than 10 miles from Manhattan, holds a surprising secret: It's what might arguably be called the cocaine capital of the United States. Here, a chemical company manufactures cocaine legally, with special permission from the U.S. government, all in the service of a familiar company:...
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How to Make Misi's Iconic Ricotta-Filled Occhi Pasta
From chef Missy Robbins's 2021 cookbook, "Pasta: The Spirit and Craft of Italy's Greatest Food" Ever since I very possibly made this shape up, I've been wanting to use it in a dish I'd long imagined as spaghetti al limone in stuffed pasta form. I'd been workshopping it for weeks at Misi but couldn't get it quite right. From here, the story is a familiar one to anyone who's worked in a kitchen: We had bottarga in for a salad I'd been creating, and I fig...
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Lord, We Are Doing the Double Down Again
The Double Down. | KFC
KFC is bringing back its breadless fried chicken sandwich, and it's 2010 all over again The Double Down was meant to sound like a prank. KFC first announced the sandwich, featuring bacon, cheese, and sauce held between two fried chicken filets, on April Fool's Day in 2010. It was real and went on to become legendary in its absurdity and decadence. Now it seems almost quaint — more extravagant meals can be built at basically every fast-...
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Welcome to Reba's Place
Choctaw Nation
Reba McEntire is the latest country superstar getting into the hospitality game, and her Atoka, Oklahoma restaurant feels welcoming indeed Until the last year or so, Reba McEntire never had any intention of opening a restaurant. The fire-haired country music superstar, actress, author, and lifestyle mogul has plenty on her plate — she's starring in a movie this year, going out on tour, and writing a new book — and didn't think getting into t...
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How an Iconic London Concert Venue Feeds 1.8 Million People per Year
Royal Albert Hall serves Welsh rarebit tarts, handmade pizza, British fish and chips, and more Royal Albert Hall is one of London's most iconic music and events venues, with around 1.8 million people passing through its doors every year. Executive chef Scott Stokes is in charge of feeding all of them.
In total, Stokes oversees a main catering kitchen, three restaurants, and eight other smaller kitchens within the hall. "All in all, on a given night, we could be send...
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Batter For Fried Veggies
This simple batter works great on vegetables that are cut in bite-sized pieces. It yields a crisp yet light and flavorful coating.
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The Next Era of American Fine Dining Is Here, Care of West Africa
Photos: Teranga, Dept of Culture, Nok by Alara | Illustration: Eater
Chefs are spotlighting their culinary heritage on tasting menus, at buzzy pop-ups, and at new restaurants across the country At Dept of Culture, a soft white cheese called wara comes plated with stew — blended and cooked tomatoes, bell peppers, and onions, spiced like many Nigerians prefer it. Wara can be found in the north and north-central areas of Nigeria, the latter of which is the region v...
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How Lysée Bakery's Master Pastry Chef Makes Realistic Corn Desserts
The NYC shop sells about 400 of these highly coveted pastries per week At New York City bakery Lysee, chef Eunji Lee makes pastries that are as inventive as they are labor intensive. "When people come to our shop, I'd like to feel like they are not only in the bakery but also in the art gallery," says Lee.
Perhaps nothing Lee makes is as indicative of this as her realistic corn cake dessert. The dish takes three days to make and may have been among the first exam...
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White Wine Pesto Pasta
Want a quick and easy pasta sauce? This recipe fits the bill by combining pesto sauce, onion, and white wine for a gourmet-tasting sauce that's ready in minutes.
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Nachos Deluxe
When it's time to take your nachos up a notch-o, these beefy deluxe nachos with refried beans, lettuce, and sour cream are the move.
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Everything You Ever Wanted to Know About Pandan
These blade-like leaves are not just "the Asian vanilla." Their enchanting aroma and lush green color bring life to many South and Southeast Asian dishes. The secret to my aunt's ca kho (Vietnamese braised fish) is a bundle of pandan leaves that she ties into a knot and simmers in the braising liquid. It mellows the pungent fish sauce and brings brightness to the heady spices. When I was a student in Singapore, I could never get enough of chendol, a cold dessert ...
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'Party Down' Returns Sharper, Bleaker, and Funnier Than Before
Starz
The long-awaited reboot about struggling LA cater waiters serves up unflinching hospitality industry humor It's hard to say why exactly, but everyone is obsessed with telling the true — and often lurid and hilarious — stories of the service industry right now. As evidenced by the popularity of series like The Bear and The White Lotus and horror-comedy film The Menu, we just can't get enough of the inherent tension that exists between waiters and chef...
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We're in the Age of Food Talent. Whetstone's New Agency Wants to Represent It.
Reem Assil, Femi Oyediran, Christa Barfield, and Alicia Kennedy. | Hone
Stephen Satterfield's food origins-focused media company hopes to help emerging food talent access the opportunities they want A lot has changed since 2017, when Stephen Satterfield launched Whetstone as a magazine about global food origins. The motivation then, Satterfield has explained, was his disappointment with food media's "incredibly myopic, unimaginative, and formulaic" perspec...
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A Rich, Buttery, Fruit-Filled Recipe for Filipino Polvoron
Nico Schinco/Harvest
Abi Balingit's new cookbook "Mayumu: Filipino American Desserts Remixed" infuses the Filipino shortbread with freeze-dried fruit All the vibrant colors: That's how baker and cookbook author Abi Balingit remembers the polvoron of her childhood — a rainbow of colorful wrappers in a big box. The yellow one, she recalls, meant classic polvoron, sweet, buttery, and flavored with just toasted flour and powdered milk. "I grew up eating a ...
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Eater Named a 2023 ASME Finalist in Three Categories
Gary He/Eater
The National Magazine Awards have recognized Eater in the categories of General Excellence, Video, and Lifestyle Journalism Eater has been named by the American Society of Magazine Editors (ASME) in the 2023 National Magazine Awards as a finalist in three categories. Eater is nominated for General Excellence: Service and Lifestyle; for Video, for an episode on Down North Pizza; and for Lifestyle Journalism for The United States of Fried Chicken.
In
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The Millennial Urge to Buy a Tiny Pizza Hut-Themed Toy Set
The Pizza Hut set sells for $32. | American Girl
American Girl introduced two new dolls from 1999 — and in classic '90s fashion, they're getting free pizza for reading books Here is a phrase that pulls at my heartstrings every time: Used to be a Pizza Hut. I think about the eponymous blog every time I pass one of those too-recognizable structures. The one in my hometown is now a Mexican restaurant. It's probably more beloved than Pizza Hut was, but wheneve...
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Rick Steves Is Travel's True Everyman
A Q&A with — and general appreciation of — the travel expert and author of the new book, "Italy for Food Lovers," which focuses on traveling with eating in mind There are two parts in the introduction of Rick Steves's new book, Italy for Food Lovers, that nearly made me cry. The first is Steves opining on the whole point of travel, the thing he's dedicated his life to for the past four decades. "Globetrotting destroys ethnocentricity and helps us underst...
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Grape Jelly Swedish Meatballs
Meatballs coated with a sweet and spicy grape jelly sauce are addicting. Pop them on toothpicks for an easy appetizer.
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Farmworkers Finally Won Overtime Pay. Now the Industry Wants to Repeal It.
A farm worker picks beets on a California farm last year. | RJ Sangosti/MediaNews Group/The Denver Post via Getty Images
Growers and workers are at odds over laws that mandate overtime for the folks literally picking our food This story was originally published on Civil Eats.
In early February, around 2,000 people called in to a hearing on Washington farmworkers' right to overtime pay. The conversation was tense as farmworkers, advocates, and members of t...
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These Six Restaurants Just Won the 2023 James Beard America's Classics Award
The interior of Pekin Noodle Parlor in Butte, Montana. | Bill Addison
America's Classics honors "locally owned restaurants that have timeless appeal" — and mark the real start of Beards season With semifinalists already announced last month, the James Beard Foundation has revealed via press release the winners of its annual America's Classics award. Per the foundation, the award is meant to honor "locally owned restaurants that have timeless appeal and...
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Olive Oil Is Jumping the Shark
The Oleato line of drinks. | Starbucks
Starbucks is introducing a line of olive oil-infused drinks, taking olive oil from ingredient to flavor For all its problems, there is perhaps no better bellwether of trends than Starbucks. It's where pistachio is popping off, where cake pops came to the masses, and of course where PSL continues its reign. Now, Starbucks has introduced a drink featuring a flavor that's been on the rise elsewhere, auguring our culinary fu...
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My Sweet, Sour Gateway Drug
Pablo Espinosa Gutierrez
Before there was Flamin' Hot everything, there was the chuchería, or candy stand, the champion of every Mexican mall
I was at a market in the Mexican city of Toluca when I saw it — a gleaming pyramid of dark green, meaty calabaza en tacha (candied pumpkin) dripping with syrup. I strode over, ordered, and in one sugary bite reclaimed a piece of my childhood.
I'd been touring as a saxophone player with Mexican pop singer Maris...
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Mall Food Madness
See you at the food court There's something wafting through the air — something… cinnamony. And beefy. Is that orange juice? Or some chemically smoothed-out version of it? Close your eyes and inhale; you can almost see the red plastic trays glinting in the light of the glass-roofed atrium. You can hear the comforting hum of the escalators and the echo of voices calling out with samples of cookies and cucumber lotion. Ahhhhh yes, drink it in. This is the Great Ameri...
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Empire of Orange Chicken
A look at the sweet, sticky success of Panda Express, the Chinese American sensation that revolutionized the mall food court
Panda Express is an icon of the American mall food court, feeding families its brand of Chinese American cooking since it first opened in the Glendale Galleria, just outside Los Angeles, in 1983.
Today the chain has more than 2,300 stores, and a big part of that success, is the restaurant's signature sticky-sweet orange chicken, of which it s...
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