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Can Good Chocolate Make a Macaroon....Exciting?

3 days ago | eater.com | Rebecca Flint Marx

Lille Allen/Eater Rebecca Flint Marx is the editor of Eater at Home. Her areas of expertise include home cooking and popular culture. I have a tendency to anthropomorphize macaroons: I imagine their pain at being constantly mistaken for their more glamorous relation, the macaron, and suffering eternally by comparison.
The Best Peach Recipes to Make for Summer Dinners and Desserts

4 days ago | eater.com | Kat Thompson

Andy Leverett Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks and recipes, and kitchen gadgets. She loves canned peaches straight from the jar. Peach season is upon us which means, yes, you can dive straight into ripe peaches, the juices trickling down your arm and leaving behind a sticky trail that smells like summer.
How to Cook With a Plancha and Comal and When to Use Either in the Kitchen

5 days ago | eater.com | Andrea Aliseda

Lille Allen/Eater Andrea Aliseda is a food and culture writer, and plant-based cookbook author of Make It Plant-Based! Mexican, based in Los Angeles. Peer inside a Latin American kitchen, and you will most likely find some kind of flat top on the stove, stoic and ready for fire. Whether they were passed down for generations, thrifted, or purchased locally, the comal and plancha have long been essential culinary tools for home cooks and professional chefs alike.
An Easy Falafel Recipe With Tahini Sauce and a Simple Salad

1 week ago | eater.com | Emma Wartzman

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Most of the recipes I’ve developed for this column come together fast. But one of my favorite weeknight meals — falafel — takes some planning. That’s because it requires soaking dried chickpeas overnight.
How Our New Concept Brought In 30 Percent More Guests

1 week ago | eater.com | Bettina Makalintal

Counter service at Sabine. Courtesy of Sabine Café Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can't escape on your TikTok FYP. Previously, she worked for Bon Appétit and VICE's Munchies.
The Best Mixing Bowls, According to Professional Bakers and Serious Home Cooks

1 week ago | eater.com | Charley Lanyon

Getty Images Charley Lanyon is a contributing writer at Eater. He has lived in Asia, Africa, both American coasts, and the UK, and has shared his thoughts on sandwiches and Champagne cocktails in reputable publications including New York magazine, the BBC, South China Morning Post, VICE, and Travel + Leisure. A mixing bowl isn’t the most glamorous piece of gear in a kitchen. It doesn’t slice or sear. It doesn’t plug in. There’s no Bluetooth. It doesn’t cost $400.
Would You Fly Around the World for Your Favorite Food Creator?

1 week ago | eater.com | Bettina Makalintal

Earlier this year, food creator and cookbook author Justine Doiron, also known as @justine_snacks, announced on Instagram that she’d be hosting a trip to Sicily in October: a week for her and 12 fans to sightsee and eat together. Supporters quickly snapped up the dozen spots to join Doiron on visits to markets, farms, and archaeological sites, with most of each day structured around a group venture. Doiron’s trip is one of a handful of creator-led tours of Italy this year organized by Via Rosa.
Best Summer Corn Recipes: Cornbread, Corn Salad, Corn Milk, and More

1 week ago | eater.com | Kat Thompson

Nicole Adlman Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She loves corn slathered in mayonnaise, cotija cheese, Tajín, and lime juice. It’s hard to think of a corn recipe that beats a freshly grilled corn on the cob, slathered in butter.
Cutting Food Stamps Isn’t Just Cruel, It’s Also Bad Economic Policy

2 weeks ago | eater.com | Amy McCarthy

Photo by Justin Sullivan/Getty Images Amy McCarthy is a reporter at Eater.com, focusing on pop culture, policy and labor, and only the weirdest online trends. Well into the wee hours of Thursday morning, House Republicans were hard at work doing what they do best: making the lives of all but the wealthiest Americans harder.
How to Use Fruit Preserves in Cocktails, Marinades, and More

2 weeks ago | eater.com | Rai Mincey

Lille Allen/Eater Rai Mincey is a food writer and baking enthusiast whose focuses include culinary history, seasonal cooking, and Southern cuisine. She splits her time between Birmingham, Alabama, and Tulum, Mexico. There’s a half-empty jar of apricot preserves in my fridge that’s nearly as important to me as the milk or eggs. I reach for it constantly, the bright orange lid and shimmering glass studded with fingerprints as proof.