I recently received a fancy tomato-scented candle from Flamingo Estate and because I’m not the kind of person who reserves nice things for special occasions, I immediately unboxed it and lit the wick. To my surprise, I didn’t get the…
Since the Eater app launched last October, it’s been downloaded hundreds of thousands of times, consistently helping users find their next great meal. Now, the app has a shiny new feature: list sharing! In this latest update, users can create…
A halo of pale yellow light frames a jar of Duke’s mayonnaise. Supported by clouds of emulsified egg and oil, the iconic condiment jar floats atop a classic deli mise en place: mottled salami, wavy bacon strips, a kaleidoscopic pickle,…
This isn’t meant to spoil the rest of this guide, but “the best whiskey glass” is not a thing. Our lives are assembled from hundreds of small rituals: brushing our teeth, brewing our morning coffee, or arranging our pillows just…
I once skipped several sessions of an expensive culinary conference in Los Angeles just so I could sit in a cab for something like two hours in heavy traffic to make it to Gjelina. In 2016, Gjelina was all anyone…
Although I’m not vegan, there’s one plant-based content creator whose recipes have grabbed my attention ever since I began scrolling on TikTok. Halle Burns (@BalleHurns), a recipe developer and author of the cookbook Call Me Vegan, immediately caught my attention with…
Remember the Got Milk? ads of the 1990s and 2000s? While a young, milk-mustachio’d Kate Moss peering over her bare shoulder was risque for the time, milk’s sex appeal has escalated since then. See: Winona Ryder spilling milk down her…
McDonald’s is pulling the plug on CosMc’s, the fast-food giant’s beverage-focused experiment that debuted in December 2023 in suburban Chicago. The move will surely sadden fans of the hyper-sweet drinks peddled from that location and CosMc’s four other locations in…
If I could only have one dessert for the rest of my life, I would choose ice cream. I’m just as happy making my way through a freezer-burnt pint of vanilla Häagen-Dazs as I am dropping an obscene amount of…
In Person of Interest we talk to the people catching our eye right now about what they’re doing, eating, reading, and loving. Next up are Garrett Oliver, brewmaster of Brooklyn Brewery, and chef Pierre Thiam, author, chef of Teranga, and…