Everything I Would Actually Buy From Wayfair’s Up-to-78%-Off Sale
I’ve spotted major deals on Boos cutting boards, Staub Dutch ovens, Smeg toasters, and more name-brand heavy-hitters ...
One of the Best Chinese Restaurants in D.C. Redefines Hong Kong Cuisine
Chef Henji Cheung mixes Chinese ingredients with European technique for earthy truffle dumplings and branzino with chili ...
In ‘The White Lotus’ Finale, That Damn Blender Was a Total Cop-Out
Chekhov’s blender has loomed as an evil specter over the entire season, assailing our ears as Saxon (Patrick Schwarzenegger) ...
Can You Make Quiche Without Eggs? We Sure Tried.
We tested four different versions of eggless quiche to see if such a thing is possible, let alone good Bettina Makalintal is ...
For Small Farmers, the Egg Shortage Has a Surprising Silver Lining
Mike Trent, the owner of Trent Family Farms in Cloverdale, Oregon, started to notice that egg prices were going to get crazy.
Mary Hayes Weier
Ann Arbor, Michigan. Mary began contributing to Eater in 2025, and previously wrote for the The Food and Wine Hedonist blog. She also writes about business and tech, with her work appearing in ...
The Best Gluten-Free Pastas, According to an Eater Editor Who Has Tried Them All
As a discerning food editor with gluten intolerance, I have great news — there’s genuinely excellent GF bucatini and rigatoni ...
Trump’s Tariffs Are Raising the Cost of ‘Business as Usual’ for Food Purveyors
Following the announcement of sweeping reciprocal tariffs, companies like Burlap & Barrel, Natoora, and Tuk Tuk Snack Shop ...
A Love Letter to My ‘Uncool’ Olive Oil
What happens when the Instagrammable clout of our pantry goods fades? A return to the earnest, the eternal, the authentic ...
The Best Deals This Week (Including a Rare Le Creuset Cookware Colorway)
Whether you collect Le Creuset pieces like Pokémon cards or you’re looking to throw down for your first investment-worthy ...
This Sourdough Starter Warmer Is My Key to Successful Loaves
Sourhouse’s Goldie sourdough starter warmer gives me tangy loaves with envy-inducing crumbs, every single time ...
Eater5d
From Carrot Candles to Caviar, Easter Is Surprisingly Cool This Year
Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and other publications. A curious home cook with a deep love of Polish cabbage ...