Food & Drink

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The Ninja Crispi Lets You Cook Food Anywhere, Anytime

When it comes to kitchen appliances, true innovation is rare. Take, for example, the air fryer: Companies have spent years…

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American Unagi Is Making Eel More Accessible Than Ever

Each spring, fishermen set nets in Maine’s rivers to fish for the state’s most valuable catch. No, not the iconic…

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Tip Top Proper Cocktails Is Bringing Craft to Cans

Making canned cocktails isn’t hard. Making excellent canned cocktails is.  Yoni Reisman, CEO of Atlanta-based Tip Top Proper Cocktails, and…

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Willett Distillery Partners With Binder’s Stash in Its First-Ever Brand Alliance

Willett Distillery has entered its first-ever long-term brand partnership with Binder’s Stash, marking a significant shift for the historically independent…

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Toad in the What Now? This British Classic Deserves a Spot in Your Dinner Rotation

Why It Works An optional step of resting the batter overnight yields a more flavorful Yorkshire pudding with a dramatic…

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Eater Staff Picks for May 2025: Diptyque Candles, the Best Chile Crisp, and a Vintage Butter Dish

May flew by like a flash in my favorite stainless steel pan. As Eater’s shopping overlords, we browsed plenty of…

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Grilled Steak Kebabs That Taste Like a Night Out

Why It Works Sirloin tips provide the right balance between tenderness and flavor for kebabs. Using 1 1/2-inch cubes allows…

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How Fords Gin Became a Bartender Favorite

Around 2008, Milk & Honey’s Sasha Petraske proposed making a gin. I pushed back: We don’t need more gins! But…

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All the Recipes From Bon Appétit’s Drinks Issue

Dive into the June/July magazine issue of Bon Appétit and you will find premium drink content. Yes, we have a…

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How Many People Touch Your Plate Before It Reaches Your Table?

A single restaurant plate is touched by multiple people, each playing a vital role in delivering your meal. The statement…

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