With a click, a pastry chef or aspiring home baker can buy dainty Turkish pistachios in the shell, caramel-coated pis tachios ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and ...

Pivoting from conservation to wild seaweed harvesting, ecologist Gabriella D’Cruz sells algae to Mumbai restaurant Masque.

American drinkers tend to shift away from rosé during the winter, but — as French drinkers know well — there are plenty of ...

Contrary to what they believe, these TikTok creators aren’t making true tallow. They’re not even rendering suet. And to ...

When the Los Angeles fires forced me to evacuate my home, I realized there was a reason I didn’t take anything from my ...

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy. Traditionally, bonbons are made with molds and contain a wide variety of fillings, from fruits and ...

There is an admirable, spartan beauty to the single-use kitchen tool, otherwise known as a unitasker: the zester that remains ever monogamous to zesting its fruit, the cheese knife that begs for ...

Amy McCarthy is a reporter at Eater.com, focusing on pop culture, policy and labor, and only the weirdest online trends. Over the past decade, the air fryer has become a staple of the American ...

In Italy, you order a pizza and eat the entire thing yourself, right then and there. For some reason, this is not common practice in the U.S. It’s not that we don’t love pizza. Americans ...