clock menu more-arrow no yes mobile

Hundreds of Meat Pies, Trays of Kibbeh: How Communities Are Keeping College Campus Protesters Fed

By Amy McCarthy

Filed under:

Modern Korean Restaurants Are Spreading All Over Mexico City

By Robyn Huang

What Do I Do With Sourdough Discard?

By Brooke Jackson-Glidden
Illustration of the Eater logo in an envelope

All the Food News You Need, Delivered to Your Inbox

Illustration of a soup pot with garlic, spices, and a wine bottle nearby

Eater at Home Is Dining In, Done Better

Illustration of hands chopping a vegetable with a chef knife

Dive Deeper Into Restaurant Culture With Eater Video

The Latest

Shared from:

The Seoul Train of Inspiration Runs Through Los Angeles

By Cathy Park

Shared from:

Welcome to Springwells, Detroit’s Underrated Food Truck Corridor

By Serena Maria Daniels

Starbucks Is Extremely Late to the Boba Party

By Jaya Saxena

The Cozy Appeal of Turning Your Apartment Into a ‘Coffee Shop’

By Bettina Makalintal

We Asked: “How Did You Fund Your Restaurant?”

By Morgan Goldberg

Here Are the 2024 James Beard Awards Restaurant, Chef, and Media Finalists

See the full list of nominees

By Eater Staff

Filed under:

Overheard at the 50 Best Bars Awards

By Iain Griffiths

Eater Receives Four Nominations for 2024 James Beard Media Awards

By Eater Staff

This stream has:

James Beard Foundation Awards 2024: Winners, News, and Updates

By Eater Staff

Jerry Seinfeld on the Unreality of ‘Unfrosted’

By Bettina Makalintal

Filed under:

  • Map

The 17 Essential Restaurants in Udon Thani, Thailand

By Chawadee Nualkhair

How (and Why) to Forage for Ant Eggs in a Northeastern Thai Forest

By Chawadee Nualkhair

Which Meatloaf Recipe Is the Best on the Internet?

By Bettina Makalintal

Shared from:

The Mystery of Michael Mina

By Paolo Bicchieri

Filed under:

Was California’s Wine Revolution Just a Mirage?

By John McCarroll

Why Does This Ice Cost $32?

By Bettina Makalintal

What Would a TikTok Ban Mean for the Food World?

By Bettina Makalintal

Can Matzo Be Yassified?

Manischewitz’s new rebrand is about more than just packaging

By Stephanie Ganz

Divorce Yourself From ‘Marry Me’ Recipes

By Jaya Saxena

World Central Kitchen Resumes Operations in Gaza

By Amy McCarthy

A Game-Changing Recipe for Chicken Skewers With Lemony Couscous 

By Emma Wartzman

So Now Panera Is Selling a Bread Bowl Hat

By Jaya Saxena

Shared from:

Foxtrot and Dom’s Face a Lawsuit While Former Vendors Scramble For Solutions

By Ashok Selvam

Field of Dreams

World Wide Opportunities on Organic Farms pairs adventure-seeking volunteers with working farms to teach people about sustainability. But when a farm becomes a vacation spot, can meaningful connections really happen?

By Jaya Saxena

Shared from:

TikTok Food Critic Keith Lee Is Back in His Hometown of Detroit and Ready to Eat

By Serena Maria Daniels

The Challenges — and Opportunities — of Establishing a More Circular Mushroom Economy

By Doug Bierend

Filed under:

  • Map

The 38 Essential Vancouver Restaurants

By Nikki Bayley

Filed under:

Where to Eat in 2024

Where to find the best food around the world in 2024

By Eater Staff

The 12 Best New Restaurants in America 2023

Where to eat well, right now

By Eater Staff

Sign Up for Pre Shift

By Eater Staff

Filed under:

Spot Your Fellow Food Freaks With Eater’s All-New Merch

Shop Eater’s brand-new store and let the world know you’re the one to ask where to eat

By Eater Staff

Holding Ourselves as Food Media Accountable

By Amanda Kludt