Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

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

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

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

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Hilary Pollack is the senior commerce editor at Eater with more than a decade of experience in culture journalism and food media. The Eater staff recently had a spirited exchange about our ...

Amy McCarthy is a reporter at Eater.com, focusing on pop culture, policy and labor, and only the weirdest online trends. Just in case you weren’t already worried enough about the state of our ...

Investing in a KitchenAid stand mixer is a beautiful rite of passage for the home cook; it’s the moment when the pandemic-inspired bread hobbyist becomes a true baker. But with more and more ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and other publications. A curious home cook with a deep love of Polish cabbage ...