Cooking

A Wonder in New York City. | Robert Sietsema/Eater NY Wonder has acquired Tastemade and Grubhub in its goal of building the “super app for mealtime” Wonder, the company that describes itself as “a new kind of food hall,” continues […]

David Stenega A local Amsterdam food expert’s must-visit spots around the Dutch capital The Dutch capital gets more than its fair share of tourists, but they’re rarely in it for the food. The local cuisine has a reputation for being

Martie is like a high-end version of the Marshall’s food aisle — all at up to 70% off — and I can’t stop shopping it Unlike some people (snobs), I have never felt any apprehension about the food section at

Masked chefs make pizza in a restaurant kitchen in 2022. | Jeffrey Greenberg/Universal Images Group via Getty Images Five years after the onset of the COVID pandemic, normalcy is increasingly a fragile concept After seven years of running a pop-up,

Brent Hofacker/Shutterstock Pumpkin pie, chocolate peanut butter pie, a caramelized onion tart, and more Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. You don’t really need an occasion like

At Trina’s Starlite Lounge, the hot dog tower comes with five hot dogs, fries, and sauce | Trina’s Starlite Lounge In this economy, the pricey seafood tower has given way to way to the hot dog tower For Trina’s Starlite

Eater Staff Why drink from a boring old glass when you can sip from a dragon-embellished chalice? We are living in a renaissance of incredible cocktail glasses. Maybe it’s just that the internet has given folks more access to some

Mark Ruffalo as Kenneth Marshall and Toni Colette as Ylfa. | Courtesy of Warner Bros. Pictures In the new Bong Joon-ho movie, sauce is a metaphor for civilization. That’s also what it is on Earth. Mickey 17 is a rich

-Atlas-Media https://ny.eater.com/2025/3/10/24379452/meow-wolf-nyc-opening-seaport-pier-17-new-york-city-restaurant

Five years after the onset of the COVID-19 pandemic, our relationship to food and dining has undergone some permanent changes I got COVID for the first time this past February. I was lucky to have a job I didn’t need