Eater Staff Yes, butter curlers and spreaders deserve to be in your everyday tool rotation There’s nothing quite like the joy I feel when I unfurl a block of Camargue salted beurre, creamy Kerrygold, or rich Icelandic smjör. The only thing that is (almost) as important as the butter I eat is the tool I choose to put...

Eater Staff Scoop up Le Creuset deals at Nordstrom’s Half-Yearly Sale, savings on Nancy Silverton’s whimsical sorbet, and up to 50% off camping kitchen essentials from REI One of my favorite things about spring-summer sales is the abundance — no, let’s say celebration — of barbecue- and outdoor-living-related cookware...

This falafel is cooked low and slow for maximum crunch, and served with a radish, feta, and cucumber salad Most of the recipes I’ve developed for this column come together fast. But one of my favorite weeknight meals — falafel — takes some planning. That’s because it requires soaking dried chickpeas overnight. (As much...

Mona Holmes https://la.eater.com/2025/5/28/24438815/altadena-restaurants-reopening-eaton-fire-may-2025 from Eater - All https://ift.tt/POuzG...

Counter service at Sabine. | Courtesy of Sabine Café Rich Fox of Sabine in Seattle says leaning more casual has helped his bottom line A version of this post originally appeared on May 28, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly newsletter for the industry pro that sources first-person accounts...

From the iconic Lao Gan Ma to new classic Fly by Jing, the spiciest, savoriest, and most essential chile crisps and oils to have in your pantry The world of chile crisp is getting bigger and more diverse. When I first wrote a guide to chile crisp back in 2021, there were a handful of options powered by passionate chefs...

Francky Knapp/Jordan Moss This Imarku knife has been serving eight inches of super-sharp steel in my kitchen for years — and can go head to head with knives three times its price My knife collection used to make me feel like a magpie. My old Bakelite paring knife? Cool, but more of a collector’s item. The chef’s knives...

Getty Images Bowls are just bowls, right? Nope! Seven of America’s most innovative bakers gave us six tips to picking the underappreciated workhorse of your kitchen A mixing bowl isn’t the most glamorous piece of gear in a kitchen. It doesn’t slice or sear. It doesn’t plug in. There’s no Bluetooth. It doesn’t cost $400....

Anela Malik leads a tour in Chefchaouen, Morocco. | Yawk Creative Agency Food content creators have amassed devoted followings through the internet, products, and books. Now they’re asking fans to follow them on global culinary tours. Earlier this year, food creator and cookbook author Justine Doiron, also known as @justine_snacks,...

Nicole Adlman Scallops with corn, a perfect cornbread, and refreshing corn milk Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She loves corn slathered in mayonnaise, cotija cheese, Tajín, and lime juice. It’s hard to think of a corn recipe that...

A night at the Marcello Andres studio for the Kiln to Table dinner series. | Dan Padgett https://dallas.eater.com/2025/5/23/24435325/marcello-andres-kiln-to-table-dinner-series-underground-cool-dallas-texas from Eater - All https://ift.tt/XsvSh...

When you get to Fredericksburg, residents want you to sip, not chug. | Narrow Path Tasting Room https://austin.eater.com/2025/5/22/24434722/texas-wine-country-tourism-public-intoxication-drinking-fredericksburg from Eater - All https://ift.tt/u8zFV...

Basbas Basbas, the amaro-like liqueur with 16th-century Balearic heritage, used to be “nearly impossible” to find in the US, but this summer, it’s finally available (and on sale) Ah, the Balearic Islands. Where else can you find sobrasada, crowd-surfing horse parades, and the birthplace of mayonnaise? Away from the bummers...