If I’m being honest, my go-to application for ground chicken is meatballs: these basic ones from Smitten Kitchen, any sort of tsukune (Japanese izakaya-style meatballs), or experimenting with new ...

In the hometown of the Juicy Lucy, “I wanted to make something special that nobody [else] has,” says chef and owner Yuichiro ...

Those are becoming harder and harder to find, both on grocery store shelves and at farmers markets. According to the ...

Co-owners Massimo Laveglia and Nick Baglivo talks crowd management, loitering, and renovating to keep up with demand.

In the company’s most recent earnings report, Coca-Cola announced that “this fall in the United States, the company plans to ...

Eater wasn’t the only auspicious opening of 2005. These six restaurants — from Alinea to X’ian Famous Foods to Providence — mark their 20th years this year, and they’ve seen it all.

The Washington City Paper used to do a Reader’s Choice [award], and in 2008, they asked readers their favorite place to take ...

“When we started, we didn’t have any money,” says Brian Perrone, co-founder and executive chef of Slows Bar-B-Q in Detroit’s ...

Duckfat founders Nancy Pugh and Rob Evans helped put Portland on the food tourism map with Hugo’s, a farm-to-table, tasting ...

Chef Michael Cimarusti reflects on the fine dining restaurant’s early days to now, with three Michelin stars under his belt.

Xi’an Famous Foods is very casual. It’s simple dishes, and the presentation is simple. On the one hand, it’s like that type ...