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 ...

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 ...

About 10 years before London’s two Michelin-starred Dinner by Heston Blumenthal opened, chef Heston Blumenthal was already deep into his journey of exploring the wide and wonderful world of Meat Fruit ...

At a red-carpet event tonight at the Lyric Opera in Chicago, the James Beard Awards honored restaurants and chefs in categories like best new restaurant, emerging chef, and regional best chef ...

Think of Miguel Jara as the beloved mayor of a reasonably-sized town. La Taqueria, the San Francisco restaurant he’s owned and operated since 1973, is his fiefdom. He makes sure everything is working, ...

Every sweltering August during my Indiana childhood, I stood in line at the 4-H Knox County Fair to order a pork tenderloin sandwich. It’s a classic Hoosier dish, with a thinly pounded, breaded, and ...

Brenna Houck is a dining editorial manager for the Eater network overseeing the Cascadia and Midwest regions. She previously edited Eater Detroit and reported for Eater. You can follow her at ...

This is the Pastry Basket, a Breakfast Week series in which Eater profiles noteworthy breakfast pastries. Next up: pandesal. Regardless of their socioeconomic status, all Filipinos eat pandesal ...

Here, then, is a comprehensive guide to hosting your very own fondue party. You’ll find recipes: for traditional fondue, chocolate fondue, and a fondue-adjacent hot pot. You’ll find etiquette tips, ...

Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. Whether served raw on the half-shell, chargrilled, or Rockefeller style, ...

When he started the brand, Cheesecake Factory founder David Overton wanted to appeal to the “palate of the common man” — affordable luxury in the form of notoriously large portions; deep, dark booths ...