Now, the app has a shiny new feature: list sharing! In this latest update, users can create their own list of Eater-approved ...

Gjelina’s slow-fermented pizza dough is the stuff of legend. We adapted its recipe so that it can also be the stuff of a ...

Bowls are just bowls, right? Wrong! Seven of America’s best bakers give us six sweet tips to bettering your mixing bowl ...

Content creators and authors like Natasha Pickowicz, Shereen Pavlides, and Justine Doiron have amassed devoted followings ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She ...

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 ...

Nevada became a state in 1864 — months before a saloon in a town called Genoa posted a “Wanted” sign for Abraham Lincoln’s then-unknown assassin, four years before the transcontinental ...

Whether it’s in cocktails or marinades, fruit preserves can lend complexity and flavor to many different dishes ...

She has cooked in kitchens across the country, from an artisanal ice cream shop in Alabama to a farm-bakery on Maui. She currently works as the executive chef at Camp Denali, a remote wilderness lodge ...

Summer’s stifling heat will be closing in soon. It’ll bear down on gridlocked commuters, clog swampy apartments over the feeble complaints of window A/C units, and blanket city streets in a ...