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

Chutneys and relishes are also reliable ways to utilize green mangoes. They come together in a snap, and make for fun, ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you ...

Shoyu, the Japanese term for soy sauce, is made from fermented soybeans, wheat, water, and salt. Although it sounds simple, ...

Whether you’re channeling a hunting lodge, a seaside cottage, or full chaotic maximalism, here are our favorite tablescape ...

For chef Yia Vang, live-fire cooking isn’t a trend. “This is actually a part of who I am,” he says. “This is how our people cooked hundreds of years ago. This is how our people cook today.

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and other publications. A curious home cook with a deep love of Polish cabbage ...

The best White Elephant gift might just be an immersion blender. I’m biased because that’s what I once brought to a gift exchange, where I realized that, amongst the generic candles and ...

Amy McCarthy is a reporter at Eater.com, focusing on pop culture, policy and labor, and only the weirdest online trends. Restaurants are, famously, for eating. They are spaces in which consuming ...

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy. The two became friends and met for the first time when Fox was visiting NYC last fall. When ...