Across the country, we’re witnessing a Great Chickening. This movement is occurring in both the predictable venue of fast ...

For 10 years, The Dabney has been earning national acclaim, and even a Michelin star, for its wood-fired dishes made with fresh, mid-Atlantic ingredients and a constantly burning hearth in D.C.’s ...

New cookbooks from Alison Roman, Samin Nosrat, Hetty Lui McKinnon, and more will inspire you to gather over a good meal ...

By one completely unscientific measure, Eater has put at least 160,000 restaurants on its maps in the past 20 years. All of ...

The inaugural North America’s 50 Best Restaurants list was unveiled last night. Here’s how it’s different from all the other ...

Mostly Es. Eater reader. You’re up on the news developments affecting restaurants in your city as much as the best place to ...

The inaugural North America’s 50 Best Restaurants list was announced live tonight at an awards ceremony in Las Vegas, ...

With new books coming out this fall, the “Good Things” and “Padma’s All American” authors catch up to discuss their creative ...

In this excerpt from her new book, “All Consuming,” food writer Ruby Tandoh unpacks why every recipe now looks and sounds the ...

From martini phone booths to caviar bumps, Eater Off Menu turned 20 years of dining trends into one unforgettable party.

Junghyun “JP” Park is at the top of New York City’s new guard of fine dining as the owner and executive chef of Atoboy, Naro, ...

“The key to a good s’more is perfect meltiness, so avoid using extra-aged cheeses that simply won’t break down the way you want them to,” Brosen says. Fresh cheeses, like a ricotta, or a lactic cheese ...