Eater at Home

Eater at Home

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Eater’s Cookbook Is a Must-Have for Your Home Kitchen

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How to Throw a Dinner Party, Eater-Style

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Shop Eater’s Chef-Approved Cookware Line

Make Ronzoni’s Cavatappi al Sugo Recipe with Pantry Staples You Already Have

By Rai Mincey August 16

Umeboshi Paste Lends a Salty, Sour Tang to Everything It Touches

By Kat Thompson August 15

Put Tomatoes on Your Ice Cream

By Elissa Suh August 14

This Olive Boat and Pit Port Has Changed the Way I Snack

By Tanya Edwards August 13

Dosa Kitchen Wants To Make Dosa a Household Name

With its dosa batter, Dosa Kitchen hopes to educate people about everything dosas can do. But why do Americans still need an education?

By Jaya Saxena August 8

The Ben & Jerry’s Cookbook Is a Portal to ’60s-Era Nostalgia

By Aimee Levitt August 8

The Best Tofu Recipes According to Eater Staff

By Eater Staff August 7

An Ice Cream Recipe Where Corn Is the Star Ingredient

By Kat Thompson August 5

How to Maintain Wooden Cooking Tools for Generations to Come

By Kat Thompson July 31

Yes, You Can Cook Tinned Fish in Its Tin

By Stephanie Ganz July 30

A New Cookbook Brings the Beloved Recipes of ‘Stardew Valley’ to Life

By Amy McCarthy July 29

Melt With You

Everything You Need to Throw the Ultimate Fondue Party

By Monica Burton July 29

In My Family, Marmite Is a Unifying Force

By Halima Mansoor July 29

A Tomato and Mozzarella Pasta Recipe That Celebrates Summer Produce

By Emma Wartzman July 29

Banana Ketchup Should Be Everywhere

By Rai Mincey July 25

Do You Really Need a Label Maker?

By Amy McCarthy July 24

A Dinner Party-Ready Cake Recipe Doable in 20 Minutes

By Ivy Manning July 22

The Walmart Frozen Foods Aisle Is a Stoner’s Paradise

By Amy McCarthy July 19

My Garage Freezer Envy, Myself

By Lesley Suter July 18

For Fancy Fish at Home, Frozen Is the Way to Go

By Caitlin Gunther July 17

How to Share Freezer Space With Your Roommates

By Amy McCarthy July 17

The Best Frozen Pizzas, According to Eater Staff

Classic pepperoni, gluten-free options, and even a Hainan chicken pie

By Eater Staff July 17

The (Very Persuasive) Case for Using Your Freezer as a Cooking Tool

By Anna Hezel July 16

Let the Freezer Transform Your Tofu

By Bettina Makalintal July 16

Make Ice Cube Trays the Unsung Heroes of Your Freezer

By Kat Thompson July 15

How the Air Fryer Sparked a Frozen Food Revolution

By Amy McCarthy July 15

How to Get the Most Out of Your Freezer, According to Eater Staff

By Eater Staff July 15

Freezer Face-Off: Comparing Classic Foods With Their ‘Fancier’ Upgrades

Can a frozen pizza bagel really be improved? Does it need to be?

By Kat Thompson July 15

Give Your Blueberry Muffin Mix an Upgrade With These Hacks

By Courtney E. Smith July 12

A Pitch-Perfect Peaches and Cream Semifreddo Recipe From ‘Dolci!’

By Rebecca Flint Marx July 11

Hay Comida en la Casa

A Breakfast Ritual in My Blood

How we eat is usually influenced by family. With my bicultural upbringing, inspiration lands on the plate in sometimes unexpected — and comforting — ways.

By Serena Maria Daniels July 11

Meet the Six New Additions to Eater Cookware

By Eater Staff July 10