Eater Explains
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Everything You Ever Wanted to Know About Pandan
These blade-like leaves are not just "the Asian vanilla." Their enchanting aroma and lush green color bring life to many South and Southeast Asian dishes.
Everything You Ever Wanted to Know About Fermented Shrimp
The umami powerhouse gives many Asian dishes their signature taste
Butter Is Back and Better Than Ever
Whether you want to make a butter board, bake a batch of cookies, or reach for the European-style spread, there’s a lot to know about butter
Everything You Ever Wanted to Know About Cacao
A sacred food-turned-everyday commodity, cacao is way more than the primary ingredient in chocolate
Everything You Ever Wanted to Know About Epazote
Known for its bold flavor and aroma, the herb lends a key flavor to many Mexican dishes
Everything You Ever Wanted to Know About Sumac
Beloved for its wonderful tartness, sumac is a spice that goes well with just about anything
In West Bengal, Date Palm Jaggery Is a Winter Delicacy. It’s Also in Danger of Extinction.
Valued for its seasonality and hyperlocal terroir, the beloved natural sweetener is facing an array of threats, from urbanization to climate change
Everything You Ever Wanted to Know About Persimmons
With their honeyed flavor and jammy texture, luscious persimmons are some of the best seasonal eating known to humankind
Everything You Ever Wanted to Know About Cassava
Starchy, versatile, and nearly indestructible in the wild, cassava is one of the world’s most important tubers
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Everything You Always Wanted to Know About Licorice
A guide to the most divisive and misunderstood denizen of the candy aisle
The Delta COVID Surge Is Here: What It Means for Dining Out
The highly infectious delta variant of COVID-19 is explosively spreading. Fears of breakthrough infections and efforts to stem the tide threaten to throw restaurant owners, workers, and diners alike into further uncertainty.
Everything Restaurants Need to Know About the Restaurant Revitalization Fund
The $28.6 billion will go fast, so establishments in need of help should gather documents quickly
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The New Risks of Dining Out
While the pandemic is easing in many places, and millions stand to be vaccinated in the coming months, continued community spread and new, more contagious variants of COVID-19 make this moment riskier for workers and diners alike
We Asked Health Experts About the Safest Methods for Trick-or-Treating in 2020
From scavenger hunts to hurling candy from your porch, here’s what they had to say
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The Salmonella Outbreaks Among Peaches and Onions, Explained
Is foodborne illness everywhere this summer, or is it just us?
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To Make Better Mexican Food at Home, Get to Know These Chiles
Once you know how to work with chiles, it’s easy to make salsas, marinades, and more
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Mold on Food, Explained
Even if you skim a layer of mold off of, say, a jar of preserves, there’s a chance the structure of the mold goes deeper
