Carts are roving across dining rooms serving butter chicken, steaks, cinnamon rolls, pressed duck, martinis, and more.

Husband-and-wife duo behind fish-and-chips sensation Dame, Eater Best New Restaurant winner Lord’s, and European seafood spot ...

A version of this post originally appeared on August 20, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly ...

Bacon strips.” Uploaded to YouTube in 2010, “TurBaconEpic Thanksgiving” was Epic Meal Time’s fourth video, garnering more ...

As the chef-forager became a trend — then a cliche — it created a trap for many restaurants. We’re just now starting to break ...

In 2017, Eater published its first travel package dedicated to an international destination — and it should surprise no one ...

Our obsession with watching people eat giant meals on camera has now spilled over into other parts of everyday life.

While Skittles, Starburst, and Laffy Taffy imitate the flavor of real fruits, there’s no bubble gum berry growing in our ...

This time around — and in celebration of Eater’s 20th anniversary — we’re partying like it’s 2005, with a menu starring the main actors of the mid-aughts culinary zeitgeist: yes, there ...

The recipe for Momofuku’s famous pork belly, which is included in their cookbook, requires only three ingredients but takes several hours to braise.

When chef Joshua McFadden made this kale salad in the mid-aughts, he didn’t realize that he was jump-starting a delicious cruciferous craze ...

This recipe for lobster mac and cheese uses lobster tails, which are more economical than cooked picked lobster meat, along with dry mustard powder to cut through all the richness.