Eater

Welcome to Flavortown, Population: Us

By Jaya Saxena

Wine

You Should Be Drinking Grower Champagne

By Jordan Michelman

The Latest

How an NYC Sushi Chef Prepares 300 Takeout Omakases

By Terri Ciccone and Eater Video February 13

Eater Portland

With No Clear Vaccination Plan, Portland Restaurant Workers Are Uneasy About Indoor Dining

By Alex Frane February 12

Eater SF

To-Go Cocktails Could Become a Fixture in California — But Not for Bars

By Eve Batey February 12

How to Make Smoked Trout, According to a Chef in Tasmania

A recipe for brown sugar-cured hot smoked trout from new cookbook "How Wild Things Are" by Analiese Gregory

By Monica Burton February 10

The Best Recipes to Cook This Week, According to Eater Staffers Who Actually Cooked Them

By Eater Staff February 12

Polygon

The Pokémon Happy Meal at McDonald’s Is Getting Ruined by Greedy Adults

By Polygon Staff February 11

Pizza Babka Is on Track to Be Instagram’s Next Big Thing. Bill Clark Is Why.

By Tanay Warerkar February 10

The Limits of the Lunchbox Moment

Not all children of immigrants grew up embarrassed about their food, but pop culture convinced them they should be

By Jaya Saxena February 8

We Asked People Who Lost Their Taste to COVID: What Do You Eat in a Day?

After recovering from the novel coronavirus, some things don’t taste like they used to — or like anything at all

By Jenny G. Zhang February 5

Eater Boston

Guy Fieri Is Operating Ghost Kitchens Out of a Handful of Boston Area Bertucci’s

By Terrence Doyle February 11

Eater Austin

During the Pandemic, Restaurants Lose Even More When You No-Show Your Reservation

By Erin Russell February 10

After Racial Reckoning, Aunt Jemima Rebrands as ‘Pearl Milling Company’

By Jenny G. Zhang February 10

Eater Portland

Portland Restaurants Can Reopen for Indoor Dining Friday. But Should They?

Data released by the state Monday implies Multnomah County may have low-enough COVID-19 numbers to reopen. Indoor dining could undo all of that work.

By Brooke Jackson-Glidden February 10

Coronavirus

While the pandemic is easing in many places, and millions stand to be vaccinated in the coming months, continued community spread and new, more contagious variants of COVID-19 make this moment riskier for workers and diners alike

By Elazar Sontag February 3

Eater Voices

The Toxicity of Restaurant Kitchens Is Exactly Why I Never Reported Abuses

It took leaving the industry to see its problems in full focus, and to understand how wrong I was to stay silent about my experiences

By Lindsey Danis February 4

Popeyes Is Hoping for Another Hit With Its New Cajun Flounder Sandwich

By Jaya Saxena February 10

Eater DC

$4K a Week on Takeout Supplies, and Other Added Costs of Running a Restaurant in a Pandemic

By Eater Staff February 10

How 60,000 Metric Tons of Salt Are Harvested from One of the World’s Saltiest Lakes

By Terri Ciccone and Eater Video February 10

Eater NY

Andrew Cuomo’s Reckless Return to Indoor Dining Values NYC Restaurants Over Lives

By Ryan Sutton February 10

‘No Matter What Happens, People Know They Can Get a Meal From Us’

Since 1980, Preble Street has been at the center of Portland’s safety net for homeless and food-insecure Mainers. The pandemic, a growing need for its services, and the city government’s failed response to the crisis have forced the soup kitchen to rethink not just its model, but its mission in order to keep feeding people.

By Christian Letourneau February 10