The Best of Eater
10+ most popular Eater articles, as voted by our community.
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Trending
These are currently making the rounds on Refind.
Confessions of a Tableside Flambéur
A former fine dining server dishes on how the flambé, a dying convention of French haute cuisine, became the ultimate tableside flex.
Who’s Afraid of a Spatchcocked Chicken?
While a student at Cambridge, novelist C Pam Zhang found that squeamishness around meat is embedded into the English language — and by extension, Western attitudes towards the realities of meat.
When Cheese Can Tell the Future
The Kitchen Witch brings the ancient art of tyromancy — divination through cheese — to the modern day
Eater on Creator Economy
Can Group Chats Give Control Back to Food Creators?
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
Eater on Food
The Chef Who Turned Fine Dining Into Fanfiction
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 —…
In Remote Alaska, Meal Planning Is Everything
A combination of bush ordering, communal eating, and never-ending resourcefulness keeps the tiny town of Bettles (population: 63) exceedingly well-fed.
Eater on Gardening
Finding Joy in the Garden
My first experience of gardening was a lesson in scarcity and sustenance. Returning to it years later, as an adult with a connective tissue disorder, I would also discover the joy.
How Public Libraries Are Seeding America’s Gardens
Libraries across the country are fighting food insecurity by offering communities free seeds and gardening education
Eater on Recipes
Why Do So Many Recipes Call for So Little Garlic?
Garlic lovers poke fun at recipes that call for a single clove — but maybe there’s a reason for those stingy measurements
The Best Food Books to Read This Fall
With these 11 works of food-focused fiction and nonfiction you won’t mind being cooped up inside as the temperatures drop.
Eater on USA
Why Are American Chips So Boring?
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."
Popular
These are some all-time favorites with Refind users.
It’s Time to Put Actual Veggies Back Into Veggie Burgers
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 Tells a Beautiful Story. Former Employees Say It’s Too Good to Be…
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…
I’m Finally Getting Rid of my Instant Pot, and I’m Not the Only One
Is the Instant Pot’s star finally fading?
Hacked to Bits
From secret menus to cost-saving app hacks, our desire to go beyond the menu is making restaurant workers’ lives hell
How to Build a Sandwich That Belongs in a Restaurant
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,»
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