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 ...

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

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

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

In recent decades, gay bars have been first and foremost a hangout or party spot, but renewed animosity towards the queer ...

Whether you need a massive, dad-coded vault or a chair with a built-in beer stash (because getting up sounds hard), these ...

Santa Cruz has a history of activism. In the mid-eighties, a professor at the University of California Santa Cruz, Paul Lee, ...

There is an admirable, spartan beauty to the single-use kitchen tool, otherwise known as a unitasker: the zester that remains ever monogamous to zesting its fruit, the cheese knife that begs for ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can't escape on your TikTok FYP. Previously, she worked for Bon Appétit ...

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 ...