The private chef’s prep list includes a trip to the local butcher, linen napkins, and a few bottles of S.Pellegrino.

Black restaurants remind us that nourishment can be an act of resistance, a celebration of identity, and a powerful place to ...

If you’re the kind of person who finishes a jar of pickles and finds yourself tipping it to sip the last of the juice, kanji ...

Erin is the executive editor of Eater. She's a James Beard Award-winning writer and editor with nearly 20 years of experience in culture and lifestyle journalism, which has meant doing everything ...

Don’t worry — it’s not too late to get dad a Margaritaville frozen drink maker, handsome cast iron pan, or mini fire pit ...

A version of this post originally appeared on June 11, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly newsletter ...

Demonstrators protest in front of LAPD officers after a series of immigration raids on June 08, 2025 in Los Angeles, ...

Dianne de Guzman is an award-winning journalist and regional editor for Eater’s Northern California/Pacific Northwest sites. She covers the restaurant, bar, and pop-up scene in the San Francisco ...

As House Bill 1106 is under consideration, seven blocks away from the Capitol building in Austin, another kind of meeting is ...

In case you haven’t noticed, we have a new look! Just ahead of our 20th anniversary, which we’ll celebrate starting next ...

Emily Venezky is an Editorial Associate at Eater, assisting Eater cities and national with editing, writing, and administrative support. She also covers restaurant news in Washington, D.C., as a ...

As the anti-seed-oil movement picks up steam, many restaurants are leaning on ”no seed oils” as part of their messaging and ...