Scoop the coolest chile crisps, princess cake candles, and kitsch food gifts from the shelves of Eater Under Wraps ...

MICHELIN Stars, multi-course tasting menus, white tablecloths, and candlelight await inside Dallas’ dining rooms ...

The folks behind the still-buzzy Semma opened the stop-by-anytime stall Kebabwala in a food hall. These chefs were clearly ...

Steakhouses never went away in the United States, but recently they’ve taken over the dining landscape. Now, everything is steakhouse.

Restaurateurs discuss immigration, staffing challenges, and the awards’ evolution.

From Snob Ball ornaments to a whiskey-filled dreidel, Walmart’s super fast shipping (on very cool gifts) will save the day ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region ...

Getting in can be the hardest part of going out, but DoorDash launched reservations for hard-to-book restaurants ...

Brenna Houck is a dining editorial manager for the Eater network overseeing the Cascadia and Midwest regions. She previously edited Eater Detroit and reported for Eater. You can follow her at ...

Kat Lieu is the author of 108 Asian Cookies and the founder of Subtle Asian Baking. Through the decades, royal icing has been the edible glue of choice when it comes to building gingerbread houses.

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 ...