Mexico City-inspired” restaurants are showing up all over the U.S., as CDMX grows popular among diners and travelers.

This time around — and in celebration of Eater’s 20th anniversary — we’re partying like it’s 2005, with a menu starring the main actors of the mid-aughts culinary zeitgeist: yes, there ...

Made with instant pudding mix, sweetened condensed milk, Nilla wafers, and a ton of whipped cream, Magnolia Bakery’s banana pudding is as decadent as it is easy to make.

The very online food trends that have defined the past two decades.

As Szymanski marinates large tomato steaks in spicy olive oil, herbs, and vinegar, Howard reminisces about eating at least one tomato sandwich every day when they were the only two employees at ...

The recipe for Momofuku’s famous pork belly, which is included in their cookbook, requires only three ingredients but takes several hours to braise.

This easy red velvet cupcake recipe comes from Sprinkles, the famous Los Angeles bakery chain, and features a luscious cream cheese frosting.

This simple kale salad recipe from chef Joshua McFadden uses lacinato kale, pecorino Romano cheese, and homemade breadcrumbs.

This Frozen Penicillin Recipe Is the Cure for Mid-Aughts Nostalgia A slush of Scotch, ginger, honey, and lemon, this whiskey sour twist livens up a summer party ...

The Eater Guide to Mexico City unpacks the sprawling city by breaking it down into seven chapters. Each delivers the considered, whip-smart, locally curated restaurant recommendations you’ve ...

Eater Nominated for Multiple 2025 IACP Food Writing and Video Awards Eater had four total nominations, spanning narrative food writing, personal essays, and culinary video series categories ...