Interviews

Interviews

Restaurant Math Isn’t Working

Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints

By Jaya Saxena September 11

Meet One of the Most Prolific People on Yelp

By Matthew Herskowitz July 18

Eater LA

TikTok Star Roberto Morales’s Favorite Spots for Mexican Food in Los Angeles

By Bill Esparza July 12

How to Feed the Olympics

Step one: Get 3 million bananas

By Jaya Saxena July 3

How the Big Queer Food Fest Was Built

By Jaya Saxena June 27

How Ayo Edebiri and Jeremy Allen White Feel About All That SydCarmy Speculation

"It’s crazy"

By Amy McCarthy June 24

In 1980s Paris, the Restaurants Were Revelatory

By Monica Burton June 4

Finally, a Kitchen Renovation Show for People Who Actually Cook

By Jaya Saxena May 28

The Holdout

By Mike Diago May 14

‘Bethlehem’ Tells the Story of a People

By Charlotte Druckman May 13

Why Does This Ice Cost $32?

By Bettina Makalintal April 29

Jerry Seinfeld on the Unreality of ‘Unfrosted’

By Bettina Makalintal April 25

In New ‘Simpsons’ Episode, Marge Becomes the Face of a Ghost Kitchen Union

By Jaya Saxena April 8

How Food Influences Hip-Hop Duo Flyana Boss’s Boundary-Pushing Artistry

By Annie Harrigan April 2

How Food Stylists on ‘Feud’ Brought La Côte Basque Back to Life

By Jaya Saxena February 14

How ‘The Taste of Things’ Translated Cooking Into a Visual Feast

By Bettina Makalintal February 9

How NASA Gets a Turkey to Space for Holiday Meals

By Kathy Adams December 22, 2023

Paris Hilton Is in Her Domestic Goddess Era

By Amy McCarthy November 29, 2023

New Orleans Urban Farmers Prepare for Overlapping Climate Disasters

By Grey Moran November 8, 2023

The Restaurant Industry Professionals Organizing for a Cease-fire in Gaza

By Jaya Saxena November 2, 2023

When Cheese Can Tell the Future

By Kathy Adams October 31, 2023

In Bryan Washington’s ‘Family Meal,’ Food Is a Language

By Amy McCarthy October 10, 2023

In ‘Prison Ramen,’ Author Gustavo Alvarez Wants to Put Inmates’ Culinary Ingenuity on Full Display

By Claudia Geib October 4, 2023

Who Gets to Eat Well After the Climate Crisis?

By Bettina Makalintal September 26, 2023

Real Housewife Ubah Hassan Puts Hot Sauce on Everything — Including Doughnuts

By Amy McCarthy September 25, 2023

Low and Slow

Clarkisha Kent Isn’t Afraid of a Changing Body

In her memoir "Fat Off, Fat On: A Big Bitch Manifesto," the author navigates fatphobia, ableism, and the good intentions that can fuel social inequalities

By Sami Schalk September 21, 2023

Yes, Chile Crisp Deserves a Whole Cookbook

By Jaya Saxena August 29, 2023

Busy Philipps Believes in Name Dropping for a Good Reservation

By Monica Burton August 23, 2023

‘No Meat Required’ Finds Optimism and Abundance in Meat-Free Cooking

By Bettina Makalintal August 14, 2023

An Indigenous-Led Team Is Transforming a Minneapolis Superfund Site Into an Urban Farm

By Kate Nelson August 11, 2023

The Unacknowledged, Grueling Labor Behind the Mexican Tortilla

By Jaya Saxena August 7, 2023

Kristen Kish Has Some Advice for Future ‘Top Chef’ Contestants

By Bettina Makalintal August 2, 2023