Tag: Eater

Why does Tex-Mex get such a bad rap when it’s a legitimate culinary tradition predating Texas statehood?

The rise of the protein drink industry.

Why is the iconic early bird special disappearing in Florida’s retirement communties?

Helen Rosner’s ode to Olive Garden, and why the chain can never improve a menu no one wants to change.

The origin story of Prince’s Hot Chicken, and how imitators are polluting this spicy comfort food.

“Turkey, in all of its modernist efforts, is just covering up the smell of its own shit.”

If craft food culture looks overwhelmingly white, it’s because black influences have been routinely scrubbed from its history.

Judith Jones, the legendary Knopf editor, has died at the age of 93.

Eight stories and two bonus reads for Pride month.

Meet the family turning Las Vegas casino food waste into future meals.

From the chocolate babka to the big salad, Eater serves up 25 favorite food moments from Seinfeld.

Eight must-read essays on how we cook and how we eat.

At Eater, journalist Emily Yoshida hits some of Tokyo’s absurd, popular tourist attractions trying to understand specifically what themed-destinations offer and why they’re so popular.

The best stories of the week, as chosen by the editors of Longreads.

Below, our favorite stories of the week. Kindle users, you can also get them as a Readlist. Sign up to receive this list free every Friday in your inbox. * * *

To us, Sizzler was the epitome of the American meal. We could have big steaks, the likes of which were expensive in Korea, reserved only for special occasions. There were nice cloth napkins you put on your lap. The waitresses were friendly and would refill your drinks for you; the drink glasses were enormous. At […]

I would scan the commercials for every tiny detail about what life was like when you lived somewhere where there was a McDonald’s: sunshine, happy music, food wrapped up like presents in special papers and boxes, cups that came with lids and straws. Straws! People in the real world ate food in brightly colored packages […]

[Dr. Stephen] Gliessman argues that these resilient coffee forests will be able to survive climate change. “It is the low elevation robusta variety of coffee and the coffee that is grown in large monoculture, full sun plantations (the bulk of the coffee traded on the open commodity market) that will not be resilient.” Single species […]