In 2017, Eater published its first travel package dedicated to an international destination — and it should surprise no one ...

Fresh Off the Boat” creator Eddie Huang shares memories of his influential restaurant Baohaus and a generational movement to ...

Asian and Mexican chefs have found well-matched flavors and plenty of success in the space between their cuisines.

While Skittles, Starburst, and Laffy Taffy imitate the flavor of real fruits, there’s no bubble gum berry growing in our ...

Over a decade ago, the ramen burger became the poster child for mashup food. We might not eat a lot of them anymore, but ...

A version of this post originally appeared on August 3, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly ...

On the heels of the release of King of the Hill ’s 14th season on Hulu, Eater caught up with Adlon about returning to the ...

Nobody in the kitchen had expertise in making pasta and no one had much interest in making gnocchi from scratch, so the team ...

Timed to Eater’s 20th anniversary, this year’s Off Menu event will feature an Eater-curated lineup of dishes from culinary icons, served across distinct areas that each focus on an essential trend of ...

Made with instant pudding mix, sweetened condensed milk, Nilla wafers, and a ton of whipped cream, Magnolia Bakery’s banana pudding is as decadent as it is easy to make.

The recipe for Momofuku’s famous pork belly, which is included in their cookbook, requires only three ingredients but takes several hours to braise.

This recipe for lobster mac and cheese uses lobster tails, which are more economical than cooked picked lobster meat, along with dry mustard powder to cut through all the richness.