Cooking

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Old wartime cookbooks are full of recipes that offer egg substitutes. How good they are is another question.  I only recently realized just how much I rely on eggs in my diet. This was easy to ignore when the price

Bárbara Tamilin Long-haul Amtrak rides are full of people who value a slower pace to life. Of course they eat the same way. As a nonflier and a travel writer, I spend a lot of time on trains. Train food,

Eater Staff I’ve spotted major deals on Boos cutting boards, Staub Dutch ovens, Smeg toasters, and more name-brand heavy-hitters Listen — it’s never not a good time to shop for deals. But, given the tariff-looming chatter of late, it feels

Sophia Pappas Sometimes it’s not about finding the best, but the least bad While there’s a lot to love about Passover — personally, I’m here for the plagues and the charoset — matzo is generally excluded from the list of

Idit Narkis Katz/Flickr A crash course in the sweet ritual relish Each spring on the eve of the first day of Passover, Jews around the world partake in a feast known as the Seder. The celebration is an opportunity for

Eater Video Chef Henji Cheung mixes Chinese ingredients with European technique for earthy truffle dumplings and branzino with chili sauce “What we do here is like an East meets West cuisine,” says Henji Cheung, the James Beard-nominated co-owner and executive

The fateful pina coladas | Fabio Lovino/HBO The show’s third season finale left a more bitter taste in our mouths than those piña coladas Spoilers for seasons 2 and 3 of The White Lotus within. On Sunday night, the third

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Egg cartons can be surprisingly confusing This post originally appeared in an edition of What’s the Difference?, a weekly newsletter for the curious and confused by New York City writer Brette Warshaw. Eater will be publishing all editions that parse