Bacon strips.” Uploaded to YouTube in 2010, “TurBaconEpic Thanksgiving” was Epic Meal Time’s fourth video, garnering more ...

Trends tend to trickle down from fine dining to fast food — just look at the history of the molten chocolate cake. The ...

As the chef-forager became a trend — then a cliche — it created a trap for many restaurants. We’re just now starting to break ...

Our obsession with watching people eat giant meals on camera has now spilled over into other parts of everyday life.

In 2017, Eater published its first travel package dedicated to an international destination — and it should surprise no one ...

While Skittles, Starburst, and Laffy Taffy imitate the flavor of real fruits, there’s no bubble gum berry growing in our ...

A version of this post originally appeared on August 3, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly ...

This time around — and in celebration of Eater’s 20th anniversary — we’re partying like it’s 2005, with a menu starring the main actors of the mid-aughts culinary zeitgeist: yes, there ...

Timed to Eater’s 20th anniversary, this year’s Off Menu event will feature an Eater-curated lineup of dishes from culinary icons, served across distinct areas that each focus on an essential trend of ...

The recipe for Momofuku’s famous pork belly, which is included in their cookbook, requires only three ingredients but takes several hours to braise.

When chef Joshua McFadden made this kale salad in the mid-aughts, he didn’t realize that he was jump-starting a delicious cruciferous craze ...

This recipe for lobster mac and cheese uses lobster tails, which are more economical than cooked picked lobster meat, along with dry mustard powder to cut through all the richness.