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

But we’d argue that lunch should take that coveted gold-medal spot on the podium, especially in Dallas. Here, you’ll find everything from quick, casual spots serving towering sandwiches, massive ...

When a night at a restaurant or bar finally comes to a close, most Americans engage in an instinctive ritual. They dig into their wallets, fiddle with their smartphone calculators, and then decide how ...

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 ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

Restaurateurs discuss immigration, staffing challenges, and the awards’ evolution.

And for the party host, a cookie swap provides an easy-to-achieve framework for what’s essentially a dessert-only potluck. Let the guests bring their cookies and focus mostly on savory appetizers and ...

Nick Mancall-Bitel is the editor of the Travel section, oversees regional correspondents across the Eater network, and manages travel-focused sister site, Thrillist. “Guests don’t necessarily know ...

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 ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Alex Zaragoza is a former deals writer at Eater and she has spent almost two decades writing about culture.

Restaurateurs discuss immigration, staffing challenges, and the awards’ evolution.

Another day, it’ll be an unsolicited close-up of a chicken thigh, fresh out of the pan, with tortoiseshell caramelized skin. “They’re crunchy, they’re juicy,” Jordon Ezra King — the cook — says on the ...