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Actually, Spaghetti Is the Scariest Food

By Amy McCarthy

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The Birth of the Cannoli Bar

By Emma Orlow

I’m Baby Wants to Bring Dyke Drag to Lesbian Bars Across the Country

By Annie Harrigan

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The Cake Picnic Criss-Crossing the Nation Arrives in New York

By Nat Belkov

The Best Mushroom Recipes, According to Eater Staff

By Kat Thompson

My Go-To Japanese Chef’s Knife Is Only $30 Right Now

By Francky Knapp

What’s the Shelf Life of My Halloween Candy?

By Dana Hatic

McDonald’s Quarter Pounders Sicken Dozens in E. coli Outbreak

By Bettina Makalintal

This Mezcal Company Is Drawing on Four Generations of Ancestral Methods

By Bettina Makalintal and Eater Video

A Stuffed Poblano Pepper Recipe That Uses Up Leftover Rice

By Emma Wartzman

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Candy City: Exploring the Candy Shops of New York

By Eater Staff

In Search of the Ultimate Sazerac

By Chloe Frechette

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‘La Cocina’ Shows the Ugly Side of Restaurant Kitchens

Writer and director Alonso Ruizpalacios discusses why glossy food porn had no place in his new restaurant-set drama

By Elissa Suh

Why Does It Feel Like There’s Listeria in Everything?

By Jaya Saxena

The Best Ways to Use Sour Fruit in Home Cooking

By Mehr Singh

Eric Wareheim’s $1,500 Wine Fridge Is Here

By Francky Knapp

What Even Is ‘American IPA’?

By Courtney Iseman

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6 Last Minute Costume Ideas for the Extremely Online Food Freak

Yes, you should be dressing as the eggs from ‘The Substance’ this Halloween

By Francky Knapp

Whatever Happened to Election Cake?

By Dana Hatic, Whitney Filloon, and 1 more

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Brooklyn Wegmans Pilots Facial Recognition Amid Fears of Dynamic Pricing

By Alexis Benveniste

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The 25 Best Albuquerque Restaurants

By Justin De La Rosa

Are Rice Krispies Treats Overrated?

By Leah Koenig

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Under the Influence

How TikTok is transforming Los Angeles’s dining scene one swipe at a time

By Eater Staff
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At Chicago’s Michelin-Starred Esmé, Art Is Interwoven Into Dinner

By Eater Video and Kat Thompson

This Is the Very Best Pumpkin Spice Blend

By Elena Valeriote