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The Best Hacks Eater Editors Have Learned From Martha Stewart

By Eater Staff

With Bowls of Soup Joumou and Platters of Griot, Haitian Restaurateurs Are Educating Their Communities

What Haitian chefs, restaurateurs, and scholars want you to know about Haitian food and history.

By Annie Harrigan

On Election Day, Make Something Really Messy and Elaborate

By Jaya Saxena

Did Malört Suddenly Get Less ‘Gross’?

By Aaron Goldfarb

Everything Is Going to Be Fine So Long As I Have This Shrek Sandwich Maker

By Francky Knapp

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TGI Fridays Files for Chapter 11 Bankruptcy

By Courtney E. Smith

Martha Stewart Is My Aspirational Horse Girl

By Kat Thompson

Martha Stewart Has 99 Books. Do People Collect Them?

By Bettina Makalintal

Martha Stewart, Queen of Instagram

By Amy McCarthy

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People Are Driving Hours for Houston’s Viral Pumpkin Spice Conchas

By Brittany Britto Garley

The Best Dutch Ovens for Soup Season, Tested

By Stephanie Ganz

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Namasteak, USA

By Ashok Selvam

Why Starbucks Doesn’t Hit Like It Used To

By Amy McCarthy

Our Favorite Chef-Designed Clog Is BOGO Today

By Francky Knapp

The Whimsical Food Advent Calendars You’d Better Snag Now

By Amy McCarthy

The 15 Best Cocktail Recipes to Make This Holiday Season

By Punch Staff

Turn Your Leftover Halloween Candy Into a Silky, Chocolate Cake Glaze

By Jaya Saxena

Our Favorite Restaurants Are All Dressed Up for Halloween

By Bettina Makalintal

Great Jones’ Color-Popping Bakeware Is Up to 30% Off

By Francky Knapp

Latinx-Owned Bakeries Are Revamping the Concha

Second-generation bakers are rethinking what pan dulce can be

By Jaya Saxena

How Women Used Cookbooks to Fight for Their Right to Vote

By Aimee Levitt

Which Green Bean Casserole Is the Best?

By Bettina Makalintal

Rescuing the Bocce Ball

By John deBary

Why Everyone Needs a Kitchen Lamp

By Francky Knapp

The Seven Best Quotes From Netflix’s ‘Martha’

By Jaya Saxena