When it comes to utensils, what makes one ‘the ultimate’? Allow me to tell you of the powers of this ambitious cooking tool ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and ...

But recently, instead of vowing to forgo my takeout habits altogether, I’ve found myself somewhere in the middle, with a ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and ...

A version of this post originally appeared on April 21, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her freezer is never without chicken thighs. Chicken thighs are one of the ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and ...

For many Persian families, a meal is a kind of performance. It’s saffron-stained fingertips clouding a freshly sacrificed manicure. Chimes of chatter between khalehs and other aunties playing an ...

Chef Elia Taddesse uses berbere and mitmita spices to create crunchy, moist, and flavorful fried chicken at Doro Soul Food ...

Bouncy, pungent, and creamy, century eggs are everyday staple in China — and contrary to their name, don’t take that long to ...