The model and chef takes the Bazaar questionnaire and discusses her first cookbook, Homemade ...

Sit back and relax with a deeply satisfying ASMR eating mukbang featuring crisp chewing sounds, crunchy vegetables, and ...

Our favorite restaurants of the moment in the city that never stops eating; updated monthly. Our favorite restaurants of the moment in the city that never stops eating; updated monthly. Credit ...

Lydia Mansel is a writer with more than eight years of experience editing and writing for both brands and online publications—with a particular focus on travel, fashion, and lifestyle. She’s also the ...

Whether you’re an oyster novice or a cultured connoisseur, read these pearls of wisdom to learn more about how to choose, shuck, and eat these succulent shellfish. Oysters come in a variety of shapes, ...

Stellar Pacific Northwest seafood, an irreverent burger spot and killer Detroit-style pizza are among our favorites. Stellar Pacific Northwest seafood, an irreverent burger spot and killer ...

Jillian Kubala, MS, is a registered dietitian based in Westhampton, NY. Jillian uses a unique and personalized approach to help her clients achieve optimal wellness through nutrition and lifestyle ...

Read on for indoor and outdoor dining options for lunch, dinner, or late night in one of New York’s most famous landmark neighborhoods. For more nearby locations, check out Eater New York’s guides to ...

Being more social has a ton of benefits: lower stress, decreased inflammation – even living a longer life! Recently, some scientists have added lowering your blood sugar to the list. To figure it out, ...

Mark Gurarie is a writer covering health topics, technology, music, books, and culture. He also teaches health science and research writing at George Washington University's School of Medical and ...

Sixteen months of slipping a blade beneath shells behind the raw bar brought Marquis Riley to the moment he would pry, cut and lift the 100,000th oyster. He reached it eight months ahead of his ...

After more than 100 years in business, there are certainties at Casamento’s Restaurant. There will be raw oysters on most tables and fried oyster loaves on thick-cut white bread, instead of po-boys.