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Chef-Favorite Ceramics Brand East Fork Pottery Is Opening a Brooklyn Store

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The 38 Essential Copenhagen Restaurants

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Disneyland Workers Vote to Strike

Everybody Gets a Star

Twenty years after its debut, Yelp has changed how we think about reviewing everything and anything

Meet One of the Most Prolific People on Yelp

The Best Frozen Pizzas, According to Eater Staff

Classic pepperoni, gluten-free options, and even a Hainan chicken pie

This South Korean Island Produces One of the World’s Rarest Pigs

The Flavored Spirits You Actually Need

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The South Korean Coffee Culture Wave Hits LA

A Dinner Party-Ready Cake Recipe Doable in 20 Minutes 

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Energy Drinks Are Everywhere. How Dangerous Are They?

Lebanon’s Doudou Shot Is More Than a Rite of Passage

In René Redzepi’s ‘Omnivore,’ Noma Is the Center of the Culinary Universe

Let the Freezer Transform Your Tofu

Freezer Face-Off: Comparing Classic Foods With Their ‘Fancier’ Upgrades

Can a frozen pizza bagel really be improved? Does it need to be?

The Walmart Frozen Foods Aisle Is a Stoner’s Paradise

So Now I’m Supposed to Eat Silica?

Rice Isn’t Just For Big Beer Anymore

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‘ONE STAR’: Chefs Review Yelp

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Darden Restaurant Group Acquires Austin-Born Tex-Mex Chain Chuy’s

My Life on the Road as a Competitive Eater of Giant Food

My Garage Freezer Envy, Myself

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Hot Dog Summer Is Here

How to throw the ultimate backyard cookout celebrating the humble but mighty hot dog

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The Eater Guide to Paris

Eater’s latest guide covers everything you need to know about eating in the greatest food city in the world

The Ultimate Luxury Is Buttering Your Olive Oil

Let’s Maybe Draw the Line at Hot Dog Martini

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All the Prime Day Kitchen Gear Our Editors Might Actually Buy on Day Two

Plus, the stuff we already own, use, and love that’s on sale right now

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Where to Eat in 2024

Where to find the best food around the world in 2024

The 12 Best New Restaurants in America 2023

Where to eat well, right now

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Spot Your Fellow Food Freaks With Eater’s All-New Merch

Shop Eater’s brand-new store and let the world know you’re the one to ask where to eat

Holding Ourselves as Food Media Accountable