Eater's Digest

Francis Lam’s cookbooks always do more than dinner. The editor and writer has ushered some of the best and most inventive cookbooks of the last few years to publication, all of whi...

Fuchsia Dunlop is a big proponent of the “I’ll have what they’re having” school of restaurant ordering. The cookbook author and veritable historian of Chinese culinary culture has ...

For anyone who’s ever asked, “Why?” in the kitchen, J. Kenji Lopez-Alt is your man. After getting his start in restaurant and test kitchens in Boston, Kenji created The Food Lab, a...

Evan Sung didn’t think he’d be a photographer — let alone one of the most sought-after food photographers in the country. Armed with an undergrad degree in psychology and an insati...

Vivian Howard’s new cookbook Deep Run Roots weighs as much as a newborn, but if you think you’ll find a fried chicken recipe on one of its nearly 600 pages, you are gravely mistake...

Filmmaker turned chef Preeti Mistry cooks Indian food with a distinctly Bay Area sensibility. Think big flavors built from the best ingredients, served in a casual, fun setting. On...

Ashley Christensen is a Raleigh-based chef and restaurateur who was shot into the culinary spotlight after opening Poole's Diner, both because of her unique take on Southern cookin...

Don't ask Anthony Bourdain to limit himself to other people's assumptions. It's been sixteen years since Kitchen Confidential blew up the food world; in the time since, he's built ...

Why does everyone want to work with Julia Turshen? She's been known to turn book drafts in entire years before their due date — and also strongly believes there’s no such thing as ...

Mario Batali is more than a household name — he's a Croc-wearing, Vespa-riding, salumi-slicing force of nature. On today's episode of the Eater Upsell, Mario stops by the hallowed ...

Australian-born chef Curtis Stone is giving LA’s fine dining scene a kick in the pants right now at his tasting menu Maude, and its meat-centric spinoff Gwen. In his chat with Hele...

Amanda Cohen, the chef and owner of Dirt Candy, is a trailblazer in the world of vegetable-forward cooking and an outspoken advocate for going gratuity-free. The chef, writer, and ...