Features

Collage of a bowl of bonito flakes, raw fish, and a chef preparing fish.

Inside the Meticulous Process of Making Bonito Flakes in Makurazaki, Japan

By Jess Mayhugh and Eater Video July 31

Shop the Restaurant

How to Bring the French Bistro Aesthetic Home

Where to buy the bistro cafe tables, chairs, and flatware to turn your dining room into a Parisian escape

By Bettina Makalintal July 31

Eater Nominated for a 2024 NY Emmy

By Eater Staff July 26

Freezer Face-Off: Comparing Classic Foods With Their ‘Fancier’ Upgrades

Can a frozen pizza bagel really be improved? Does it need to be?

By Kat Thompson July 15

How This Chef Makes Nachos, Her Way

By Annie Harrigan and Eater Video July 12

In Case of Emergency, Eat Japanese Disaster Food

By Kenji Hall July 12

The Dishes at This NYC Restaurant Are More Complex Than You’d Think

By Annie Harrigan and Eater Video July 1

Coconuts Hold Seychelles Together

By Tyler Zielinski July 1

This Expert Chef Put Foie Gras in a Tailgate Snack

By Annie Harrigan and Eater Video June 26

What Are We Wearing to the Gayborhood Now, Philly?

By Ernest Owens June 25

In São Paulo, Nikkei Chefs Are Finally Getting Their Due

By Rafael Tonon June 21

In Japan’s Little Brazil, Nikkei Restaurants Search for Their Place

By Alex Ehrenreich June 21

Overheard at the 2024 James Beard Awards

By Samantha Nelson June 18

Queer Table

Literally the Gayest Dish on the Menu

Ten queer bars and restaurants on what makes their food like, totally gay

By Jaya Saxena June 14

Queer Table

Nourishing Queer Hospitality

How centering queer values can examine what hospitality could really mean

By Rax Will June 13

A Culinary Guide to the 20 Arrondissements in Paris

By Catherine Down June 4

A Nouvelle Vague of Queer Cabaret Takes Paris

By Caitlin Gunther June 4

Parisian Gastronomy Goes Global

By Vivian Song June 4

Everyone’s Eating in Belleville

By Vivian Song June 4

French Restaurants Are in Vogue

By Rooksana Hossenally June 4

Can Electric Woks Make Great Stir Fry?

By Akielly Hu May 31

Which Caesar Salad Recipe Is Worth Hailing?

By Bettina Makalintal May 29

This Spring, Cookbooks Are Traveling to the Coast of Europe

By Bettina Makalintal May 16

Trudging Through the Tedious Swamp of Celebrity Brand Deals

Talking to legitimately famous people is exciting, right? When brands are involved, it’s anything but.

By Amy McCarthy May 7

Eater NY’s Melissa McCart Honored by the Culinary Institute of America

By Eater Staff April 22

Picking Fruit and Dodging the Law With Singapore’s Foragers

By Jackson Kao April 17

Eater Names Henna Bakshi as Editor of Eater Atlanta

By Eater Staff April 16

New-Wave Bakeries Are on the Rise in Puerto Rico

By Camila Merino March 27

In Osaka, Takoyaki Is Street Food and Pop Culture

By La Carmina March 19

A Coq au Vin Recipe Ready in Under an Hour (Really)

By Ivy Manning March 6

Everything You Need to Cook Pakistani Food at Home

By Halima Mansoor March 5

The Many Causes and Effects of Keith Lee

By Amy McCarthy and Jaya Saxena December 19, 2023