The Best of Eater

Six months after Michelin bestowed its first-ever stars upon Vancouver, BC, the local restaurant scene is readjusting

Why birthday cake water, peach ring water, and other "recipes" for dessert-flavored water are trending on the platform.

Platforms like Discord and DEMI Community offer food creators and brands a way to interact with their biggest fans — without being at the mercy of flighty algorithms

By recreating dishes from popular media like "Game of Thrones," "The Lord of the Rings," and "Twin Peaks," the chef Iliana Regan didn’t just turn fine dining on its head at her restaurant Elizabeth —…

A combination of bush ordering, communal eating, and never-ending resourcefulness keeps the tiny town of Bettles (population: 63) exceedingly well-fed.

Libraries across the country are fighting food insecurity by offering communities free seeds and gardening education

Garlic lovers poke fun at recipes that call for a single clove — but maybe there’s a reason for those stingy measurements

No-recipe recipes are great, but some of us need actual precise measurements to make the magic happen

Around the world, chip-eaters encounter flavors like hot pot and poulet roti. In America, we’ve been stuck with sour cream and onion and the one-note burn of "Flamin’ Hot."

Sure, fake-meat companies can make a vegetarian burger that bleeds. But veggie burgers should be — and historically have been — so much more.

Blue Hill at Stone Barns’ compelling vision — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. But former…

Is the Instant Pot’s star finally fading?

From secret menus to cost-saving app hacks, our desire to go beyond the menu is making restaurant workers’ lives hell

The secrets to building restaurant-worthy sandwiches, from the bread to the textures to the acid

«If you toast your bread and immediately start making your sandwich, the bread continues to be hot and steams itself, and gets soggy,»