By the time that Le Sud, the third cookbook from the Paris-based recipe developer and food stylist Rebekah Peppler, hit ...

It’s not an embroidery book, it’s a cookbook; it’s a storybook.’” The result features an ornamental frame with a geometric ...

Jaya Saxena is a Correspondent at Eater.com, and the series editor of Best American Food and Travel Writing. She explores ...

Ahead of the book’s release, Eater sat down to talk with Barone and Vu about the role of cooking in Stardew Valley, why the ...

Graza claims many benefits over other cooking oils, but let’s be real, its truest innovation is its bottle. Not only useful, ...

After appearing on the second season of Next Level Chef, Mehreen Karim has been on the pop-up circuit in Brooklyn with events ...

To make a pure shellfish stock, either save the shells of lobster, crab, and shrimp (but not oysters or mussels, as the ...

Jaya Saxena is a Correspondent at Eater.com, and the series editor of Best American Food and Travel Writing. She explores ...

Brand publicists frequently offer “suggestions” intended to frame the conversation in a way that centers their clients. Often ...

After working in top bakeries for over a decade, baker Crystal White opened San Diego’s Wayfarer Bread with the goal of ...

Endless citrus zesting and cheese grating can take a toll on a Microplane blade, but there are ways to extend its lifespan ...

In his directorial feature debut, Jerry Seinfeld tries to put a madcap spin on the Cold War-era race to create the Pop-Tart ...