Bacon strips.” Uploaded to YouTube in 2010, “TurBaconEpic Thanksgiving” was Epic Meal Time’s fourth video, garnering more ...

Trends tend to trickle down from fine dining to fast food — just look at the history of the molten chocolate cake. The ...

As the chef-forager became a trend — then a cliche — it created a trap for many restaurants. We’re just now starting to break ...

Our obsession with watching people eat giant meals on camera has now spilled over into other parts of everyday life.

In 2017, Eater published its first travel package dedicated to an international destination — and it should surprise no one ...

While Skittles, Starburst, and Laffy Taffy imitate the flavor of real fruits, there’s no bubble gum berry growing in our ...

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

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 ...

This recipe for lobster mac and cheese uses lobster tails, which are more economical than cooked picked lobster meat, along with dry mustard powder to cut through all the richness.

When chef Joshua McFadden made this kale salad in the mid-aughts, he didn’t realize that he was jump-starting a delicious cruciferous craze ...