Cooking

Eater Staff Who needs a personality when you have a Ruffoni copper pan or a lighter shaped like an elaborate cake? This is a week of personality-forward deals. Every week, we give you the goods; last week’s bounty included a […]

Lille Allen/Eater You can elevate almost any baked good with this undersung pantry hero When I ditched a traditional wedding cake for a DIY cookie buffet at my backyard Vermont wedding, I didn’t expect to discover a genius baking secret.

Jonathan Zizzo https://dallas.eater.com/2025/4/16/24409721/dallas-mahjong-lessons-play-catbird-perch-nikki-greek-bistro

Eater Staff An overripe heirloom tomato hates to see a Zwilling chef’s knife coming — and they’re up to 50% off When it comes to essential kitchen tools, there are wants and then there are needs; I may want these

Rebecca Flint Marx Shrimp recipes are a dime a dozen. Here are the best of the best. Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She likes shrimp both

Eater Video Chef-owner Chris Morgan makes hundreds of tahdig crispy rice, grilled kabobs, and plates of hummus every night at Joon Chef and Joon owner Chris Morgan has been a mentee of legendary chef and cookbook author Najmieh Batmanglij since

Crawfish platter at Hawk’s Restaurant in Rayne, Louisiana. | Bill Addison It’s early in the season, but optimism abounds During springtime in Louisiana, you don’t have to go far outside your door before the smell of cayenne, garlic, and citrus

Getty Images You could fight someone for a ham the day before Easter, or you could just order it (on sale) at Goldbelly Assembling an Easter brunch spread seems easy enough. But the prospect of properly boiling a dragon’s hoard

Katsu eggplant | Jaya Saxena Any bland vegetable is transformed with this one cool trick: frying the crap out of it I’ve been led to understand that Americans have a limited palate for textures. On the whole, we do not

Katsu eggplant | Jaya Saxena Any bland vegetable is transformed with this one cool trick: frying the crap out of it I’ve been led to understand that Americans have a limited palate for textures. On the whole, we do not