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 ...

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

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 chef of Brooklyn’s vibiest wine bar, the Four Horsemen, on how to throw an unforgettable dinner party (hint: batch your cocktails) ...

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

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

The Shake Shack founder and hospitality legend reflects on the burger chain that launched a thousand fast-casual concepts.

“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 ...

Instead, freeze-dried meals have grown into a diverse category with options to suit just about any dietary preference or need ...

Because really, what is camping if not just an alfresco food party? The joys of cooking over an open fire are many: from ...