A version of this post originally appeared on October 27, 2025, in Eater and Punch’s newsletter Pre Shift, a biweekly ...

The Bermondsey restaurant's 'wine-forward' spin-off has settled into the former site of 1990s' celebrity hangout the Met Bar, ...

These are the Good Food Guide’s trailblazers, changemakers and businesses charting a new course for hospitality, and driving ...

Mishima-tei: The best sukiyaki in the heart of Kyoto. Taro Mishima, the restaurant’s fifth-generation head chef, specializes ...

In effect, delivery has reversed the flow of eaters to food, and remade a shared experience into a much more individual one. If communities used to clench like a fist around their restaurants, now ...

America’s loneliness epidemic comes for the restaurant: Last year, Derek Thompson wrote about how the restaurant recovery is ...

Registered dietitian and TODAY contributor Joy Bauer shares recipes that are low in sodium but packed with flavor.

The two — in collaboration with the ocean food advocacy nonprofit Fed by Blue — have combined for “The Blue Food Cookbook: ...

Oklahoma City's Kevin Lee is one step closer to opening his new restaurant and he's headed back to tv screens as well.

There was a time when people went to restaurants to eat, not to take pictures of their food. But social media has changed ...