The Tick Tock diner in Clifton, New Jersey, takes credit for inventing disco fries, though given their similarity to poutine, ...

When it comes to utensils, what makes one ‘the ultimate’? Allow me to tell you of the powers of this ambitious cooking tool ...

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

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

But recently, instead of vowing to forgo my takeout habits altogether, I’ve found myself somewhere in the middle, with a ...

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

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

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

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

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

A version of this post originally appeared on April 21, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly ...

After that initial batch, I used the rest of my malted milk in chocolate chip cookies, German almond crescents, and ...