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Senior editor who covers a wide range of topics, including cookbooks, cooking, dining trends, restaurant business and operations, and food policy. Twitter/Instagram: @superdaniela

What’s the Difference Between the FDA and the USDA?

By Amy McCarthy and Daniela Galarza

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The 38 Best Restaurants in Mexico City

By Natalia de la Rosa and Daniela Galarza

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Where to Buy Fresh Bread for Takeout or Delivery in NYC Right Now

Many bakeries are staying open amid the COVID-19 crisis, making a fresh slice of sourdough an option for toasts at home

By Daniela Galarza and Eater Staff

Stop Trying to Open Your Champagne With a Sword

By Daniela Galarza, Chris Fuhrmeister, and 1 more

The Pleasures of Ina Garten

For the fans that follow the Barefoot Contessa’s recipes, what she’s really selling, in addition to pleasure, is the confidence of a practiced cook

By Daniela Galarza

Anita Lo’s ‘Solo’ Is the 2018 Cookbook of the Year

By Daniela Galarza

The Cookware Startups That Could Topple the All-Clad Establishment

How a new wave of direct-to-consumer brands like Great Jones are giving big names a run for their money

By Daniela Galarza

Activist Chef José Andrés Nominated for the Nobel Peace Prize

By Daniela Galarza

Three Ways Amazon’s HQ2 Will Transform Dining in NYC and DC

By Daniela Galarza

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How Sweetgreen Got to $1 Billion

The small salad chain is poised to make history as one of the food world’s most successful startups

By Daniela Galarza