Running independent bars and restaurants takes a special kind of passion. This is the first in a three-part series, in partnership with Verizon Business, sharing how the people behind some of our ...

Sophisticated but not overwhelming, recognizably branded but not flashy, it’s the Wood Cabin candle from Keap, and in New York City restaurants, it’s become a modern classic as far as bathroom candles ...

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An excerpt from Service Ready by Molly Irani details opening day at her Asheville, North Carolina restaurant, Chai Pani.

Eater’s correspondent returns to the Tesla Diner six months after it opened. Unfortunately for Elon Musk haters, the food is ...

It’s a taxidermied beast that holds court in what I initially thought was someone’s house in Europe: There are plush gold ...

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

I remember watching my grandmother make us egg coffee when we’d visit her summertime cabin home on the orange-tinged shores of Lake Esquagama, Minnesota. She’d crack an egg into a small bowl and beat ...

Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. But now, Carmy is stuck in Chicago running the Original Beef after the ...

"Must Read" Promo editor markup for Three Charts That Show Why Culinary School Is Not Worth It. This is only visible in the story editor. Le Cordon Bleu is "considered today the largest network of ...