With so many models on the market, how do you know whether to get a butter yellow Artisan mixer or a pistachio Deluxe? We’re here to help Investing in a KitchenAid stand mixer is a beautiful rite of passage for the home cook; it’s the moment when the pandemic-inspired bread hobbyist becomes a true baker. But with more...

Eater Staff Who needs a personality when you have a Ruffoni copper pan or a lighter shaped like an elaborate cake? This is a week of personality-forward deals. Every week, we give you the goods; last week’s bounty included a sitewide sale at Graza (we’re eyeing that new gold-packaged high-heat cooking spray), and deals...

Jonathan Zizzo https://dallas.eater.com/2025/4/16/24409721/dallas-mahjong-lessons-play-catbird-perch-nikki-greek-bistro from Eater - All https://ift.tt/EkPL3...

Eater Staff An overripe heirloom tomato hates to see a Zwilling chef’s knife coming — and they’re up to 50% off When it comes to essential kitchen tools, there are wants and then there are needs; I may want these Wolverine-esque meat shredders, but I need a high-quality chef’s knife in my life. Everything from overripe...

Rebecca Flint Marx Shrimp recipes are a dime a dozen. Here are the best of the best. Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She likes shrimp both deep-fried and dipped in tartar sauce or raw with spicy Thai dressing. In the vast sea of...

Eater Video Chef-owner Chris Morgan makes hundreds of tahdig crispy rice, grilled kabobs, and plates of hummus every night at Joon Chef and Joon owner Chris Morgan has been a mentee of legendary chef and cookbook author Najmieh Batmanglij since 2013 and created Joon’s Persian and Middle Eastern menu with her. Now he’s...

Katsu eggplant | Jaya Saxena Any bland vegetable is transformed with this one cool trick: frying the crap out of it I’ve been led to understand that Americans have a limited palate for textures. On the whole, we do not do the gooey sproing of collagen-rich tendons, or the sliminess of natto or the sponginess of tripe....

Crawfish platter at Hawk’s Restaurant in Rayne, Louisiana. | Bill Addison It’s early in the season, but optimism abounds During springtime in Louisiana, you don’t have to go far outside your door before the smell of cayenne, garlic, and citrus hits your nostrils. This is peak crawfish boil season, when families across...

Getty Images You could fight someone for a ham the day before Easter, or you could just order it (on sale) at Goldbelly Assembling an Easter brunch spread seems easy enough. But the prospect of properly boiling a dragon’s hoard of deviled eggs feels kind of stressful — eggs are more expensive than ever, after all — especially...

Katsu eggplant | Jaya Saxena Any bland vegetable is transformed with this one cool trick: frying the crap out of it I’ve been led to understand that Americans have a limited palate for textures. On the whole, we do not do the gooey sproing of collagen-rich tendons, or the sliminess of natto or the sponginess of tripe....

Inside Frontier. | Justin De La Rosa Green chile cheeseburgers, Southwestern fare, and more of ABQ’s best meals, according to a local food journalist with years of experience At the intersection of I-25 and I-40 (the interstate that largely replaced Route 66), Albuquerque represents a Southwestern crossroads of culture,...

Eater Staff From Eater staff-loved Spoonulas by Get It Right to Great Jones’s Bauhaus-worthy utensil sets As the queen of forgetting about the spatula on the hot pan, I am trying to actively invest in kitchen utensils that can both handle high temperatures and won’t leave me freaked out about sketchy plastic materials....

As major retailers roll back DEI commitments, small business owners have been forced think critically about distribution and strategy For Capital City founder and CEO Arsha Jones, getting her mambo sauce into big retailers felt like a win. Her product is a version of the sweet and tangy red sauce that’s considered a D.C....