Cooking

Passion fruit is prominent of this year’s menus. At San Francisco’s Peruvian fine dining restaurant Altamirano, the tuna sashimi is practically an abstract painting stroked with cilantro oil and bright orange splashes of passion fruit. My waiter explains the plentiful […]

One of my favorite things about cookbook season is how it gives us a peek into what publishers think we, as a society, want in a given moment. How people cook reflects how they live, but when it comes to

Michelin-starred Four Horsemen is an icon in the national dining scene, and new sister restaurant I Cavallini is starting to develop a reputation for fantastic Italian-style fare as well. Executive chef and co-partner Nick Curtola and his team walk through

Inside the historic Tío Pepe. Every city would be blessed to have an array of great locals’ spots like Mexico City’s cantinas. The venues run the gamut in style and clientele, attracting all kinds of customers. Some are century-old gems,

Co-founder and namesake Jerry Greenfield has resigned from Ben & Jerry’s, the outspokenly political Vermont-based ice cream company. It’s the latest escalation in a series of disagreements between Ben & Jerry’s and its parent company Unilever. The news was announced

Today, the University of Missouri School of Journalism announced the winners of its 2025 Lowell Thomas Travel Journalism Competition, overseen and funded by the Society of American Travel Writers Foundation. Eater was awarded a silver medal in the Special Packages/Series

When Ruby Tandoh first embarked on the project that would become her new book, All Consuming, she envisioned it with the broadest scope possible: an authoritative tome about “the whole of appetite — physiological, evolutionary, social, you name it,” she

At Acamaya in New Orleans, sisters Ana and Lydia Castro explore their Oaxcan heritage through cuisine. James Beard-nominated chef Ana puts a menu of hot and cold Mexican mariscos. Diners will find oysters, ceviche, crab sopes, octopus, tuna tostadas, and

Buzzwords tend to bloom like algae in the restaurant world: a rash of “coastal Italian” spreading across one corner of the map, an eruption of “all-day dining” blanketing whole cities. Reporting on the food industry sometimes feels like being a

The back-to-school grind is a juggling act, but one that can be made a little bit easier when you’re not tirelessly pitting cherries for a toddler’s lunch like a footman at Versailles, or scrambling to make dinner from scratch. It’s