Cooking

Verdant green okra, golden brown croissants, glossy dango, roasted fish: No, this isn’t a farmer’s market or a boulangerie or a Japanese night market or a themeless dinner party; it’s a peek into Namiko Hirasawa Chen’s kitchen drawer, dedicated to […]

We’re no strangers to a good deal bonanza — in fact, you may have caught our recent coverage of Amazon Prime Day (which really is more like a week), in which we trawled the retail behemoth for the best deals

If there’s one thing I keep in my freezer at all times, it’s ground chicken. It might seem kind of boring — reminiscent of the ground-chicken-and-broccoli diets of protein bros — but ground chicken is surprisingly versatile (and, yes, leaner

Burgers are getting cheesier. A new style of burger that’s hitting restaurants across the country leans even heavier on the cheese in the word “cheeseburger.” You’ll find it at the Japanese TokiDoki Burger in Minneapolis. For $5, give any burger

As lovers of all things food-related, the Eater shopping team is understandably passionate about paying sartorial homage to our love of filthy vodka martinis, mall pretzels, and Aperol spritzes.  There’s a special sense of camaraderie in the air when a

Many of my fondest summer memories are centered around the juicy ripe red heart of a watermelon. My grandparents grew them in the sandy soil that surrounded their northwest Louisiana home, and every summer when we’d go visit, I would

L’Industrie often has a line outside the door. | Luke Fortney/Eater NY A version of this post originally appeared on July 23, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly newsletter for the industry pro that sources first-person accounts

I will always have a soft spot for the Nordstrom Anniversary Sale. I know, I know — it’s just a department store. But during the peak mall-culture years, exploring Nordstrom’s carpeted halls was one of my first initiations into tastemaking;

Last week, President Donald Trump posted on Truth Social, implying that he had single-handedly convinced Coca-Cola to start using cane sugar in its signature soda, instead of the high fructose corn syrup that has been part of the recipe since

Maximalism and gastronomic creativity rule the day at Alinea, arguably one of the most famous (and most relentlessly blogged about) restaurants in the United States. Chef Grant Achatz, along with then-partner Nick Kokonas, opened the restaurant in May of 2005