Cooking

I’ve noticed something bright and comforting, even in the moodiest of dining rooms across the country: real candles, and lots of them. After a long reign of battery-powered faux candles for safety and convenience, some restaurants are back to scattering […]

Char siu pork made by chef ArChan Chan at Ho Lee Fook. | Eater Video Ho Lee Fook is redefining Cantonese food in Hong Kong, with chef ArChan Chan calling the spot — covered in mahjong tiles and beckoning gold cats

Hong Kong has always told its story through food, and the restaurant scene today reflects the city’s many chapters. A mere 180 years ago, Hong Kong was a cluster of tiny fishing villages scattered across an archipelago, and local Cantonese

There is no better and easier gift than a really great condiment. It doesn’t matter how picky a person is, or how specific their tastes are, or how well (or little) you know them, a high quality condiment is a

As 2025 comes to an end, the annual holiday gift mania begins to set in. No matter the mental notes and physical lists maintained throughout the year, we’re all stuck asking the same question as December quickly passes: “What should

Steakhouses never went away in the United States, but recently they’ve taken over the dining landscape. Now, everything is steakhouse.  The continued cultural cachet of martinis, olives, and shrimp cocktail: steakhouse. The prevalence of tableside carts that turn all kinds

The holiday season is a Sharknado of party planning, travel coordinating, and dinner menu development, so it’s fully understandable if you chose to forgo the Black Friday sales rush for this year’s gift shopping. Were I in your shoes, I,

It was a good year for wine bars that looked past Eurocentric offerings, like New York City’s Lai Rai | Photo by Jutharat Pinyodoonyachet/Eater NY Amid yet another complicated year, there were, indeed, many high points too. The restaurant and

It was impossible to avoid being a background character in someone’s video content this year In some ways, 2025 was a great year in food — boundary-pushing bakeries popped up all over the country, restaurants and bars actually felt fun

Natural wine is no longer just a niche obsession among sommeliers in gentrified neighborhoods and funk-loving nerds; it’s a major category that has evolved into a highly giftable, drinkable universe. There are the artistically labeled pét-nats for festive toasts, elegant