An insider look at the “Academy Awards of Water” — held in West Virginia, a state where many lack clean tap water — where judges rank the taste of a substance whose main characteristic is tastelessness.
Brooklyn’s historically Black neighborhoods Crown Heights and Bed-Stuy are now some of America’s most gentrified zip codes. Three new Black-owned bars are protecting space for Black residents and culture: Sisters, Ode to Babel, and Bed Vyne Brew.
It isn’t all sour cream and cheese. It isn’t just for white people. Don’t treat it like a joke. Tex-Mex is a distinct regional food tradition, and it deserves respect and wider appreciation, especially now that many traditional mom-and-pop forms of it are endangered.
Data shows how tipping in the restaurant industry fosters sexual harrassment, labor exploitation and racial profiling, and it widens the opportunity gap. Then again, anyone who’s worked in food service can tell you that. Why is America so committed to this damaging practice?
Protein has come to seem like America’s one safe nutritious snack, but are protein mega-doses in processed food like Muscle Milk really good for you?
The early bird is the culinary extension of Florida retirees’ early bird lives, a predictable, routine meal perfect for building a night life around before heading to bed by 7:30. Unfortunately, like Florida’s Everglades, it’s endangered.
Helen Rosner’s loving ode to Olive Garden, another chapter in Eater’s Death of Chains series on the slow decline of middlebrow chain restaurants.
How did hot chicken, a dish that 10 years ago, was barely known even just a few miles outside of Nashville, become a craze that has spawned many imitators?
How kaiseki — Japan’s formal dining tradition — became a major (though often unacknowledged) influence on modern haute cuisine.