A meal at a meat-and-three is nonnegotiable. Order crisp fried chicken, mac and cheese, cornbread, and pork-braised ...

Chef Eric Sze shares his favorite meals in Taipei, Taiwan, from classic Taiwanese breakfast at a food court stall to the lu ...

The James Beard Foundation has unfurled its list of semifinalists today, all of which will be in consideration to win an ...

Despite being universally loved and devoured, fried chicken has long been, in the United States, a topic fraught with racist stereotypes and politics. While the precise origins of American-style fried ...

The capital of my home country, and the location of my new restaurant, Marcus Addis Restaurant & Sky Bar, is both the center ...

The Iowa State Fair’s 38-year-old vegetarian stand served two vegan presidential candidates fried avocados, fried PB&Js, and veggie corn dogs ...

Regardless what Starbucks, Oprah and even the trendy independent coffee shop around the corner may call it, never say “chai tea.” That is the number one rule for drinking masala chai — a drink which ...

• “Russians suffered 75 years, two-and-a-half generations Soviet time when people were fooled into eating this gray, urban grub,” Mukhin says as the episode opens. “I really hate that period because ...

There are very few secrets in a steakhouse,” says third-generation Peter Luger Steakhouse proprietor Jody Storch. “It’s really just about buying the best product that’s out there and simply preparing ...

Regional specialty foods are the source of endless, impassioned debate: Many an argument has erupted over Kansas City versus Central Texas barbecue, and loyal devotees of Chicago deep dish and New ...

Francky Knapp is a staff 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 rolls, ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...