Chef Elia Taddesse uses berbere and mitmita spices to create crunchy, moist, and flavorful fried chicken at Doro Soul Food ...

Bouncy, pungent, and creamy, century eggs are everyday staple in China — and contrary to their name, don’t take that long to ...

That extends to restaurants like Hekmat’s, where “we’re making everything on three induction burners, a toaster oven, and a ...

Your beloved stand mixer — whether a butter yellow Artisan mixer or a pistachio Deluxe — can say more about you than your ...

The agency is being less transparent about foodborne illness outbreaks and planning to end routine inspections of many foods.

Last year was, objectively, a nightmare for Louisiana’s crawfish industry. Starting in 2023, the state experienced historic ...

My favorite crunchy, savory snack was Cheddar-flavored Chex Mix — but there’s a new sheriff in town, and it’s this ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and ...

Chef-owner Chris Morgan makes hundreds of tahdig crispy rice, grilled kabobs, and plates of hummus every night at Joon ...

I’ve been led to understand that Americans have a limited palate for textures. On the whole, we do not do the gooey sproing ...

Ina Garten might not be cooking your Easter brunch, but you can have her coconut cake delivered to your door from Goldbelly ...

After that initial batch, I used the rest of my malted milk in chocolate chip cookies, German almond crescents, and shortbread. The result? A consistent warm, toasty richness that elevated even the ...