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Dust to Dust

By Rachel Khong

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Did a ‘Top Chef’ Contestant Steal His Winning Dish? The Answer Isn’t So Simple.

By Melissa McCart

Review: ‘Unfrosted’ Is a Squandered Comic Opportunity

By Mayukh Sen
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Why We Keep Seeing Egg Prices Spike

By Whizy Kim

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What Does ‘Baby Reindeer’ Have to Say about Bartending? A Lot.

By Rosie Schaap

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The Seoul Train of Inspiration Runs Through Los Angeles

By Cathy Park

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Modern Korean Restaurants Are Spreading All Over Mexico City

Building on decades of Korean Mexican cuisine in the city’s Pequeño Seúl, restaurants are crafting menus with global influences and attracting new customers

By Robyn Huang

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

Amid intense crackdowns and arrests, pro-Palestinian protesters across the country still have to eat

By Amy McCarthy

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

The home cafe playfully romanticizes a very basic idea: having friends over for coffee

By Bettina Makalintal

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Welcome to Springwells, Detroit’s Underrated Food Truck Corridor

By Serena Maria Daniels

What Do I Do With Sourdough Discard?

By Brooke Jackson-Glidden

Starbucks Is Extremely Late to the Boba Party

By Jaya Saxena

Which Meatloaf Recipe Is the Best on the Internet?

By Bettina Makalintal

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

By Morgan Goldberg

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Overheard at the 50 Best Bars Awards

By Iain Griffiths

Eater Receives Four Nominations for 2024 James Beard Media Awards

By Eater Staff

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

See the full list of nominees

By Eater Staff

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

By Eater Staff

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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

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The Mystery of Michael Mina

By Paolo Bicchieri

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Was California’s Wine Revolution Just a Mirage?

By John McCarroll

Jerry Seinfeld on the Unreality of ‘Unfrosted’

By Bettina Makalintal

What Would a TikTok Ban Mean for the Food World?

By Bettina Makalintal

Why Does This Ice Cost $32?

By Bettina Makalintal

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

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

By Ashok Selvam

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

By Doug Bierend

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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

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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