Australian chef Neil Perry rarely eats takeaway, but when he does he heads straight to this spot in Sydney for a sandwich.

Perfect, French brasseries-style steak frites is an elegant and simple dish, and an herby compound butter provides a delicious finishing touch.

Cooking over an open flame, surrounded by nature and good company is the definition of heaven for some. Whether you are an ...

Getting a nice cut of steak at a low price point is a huge win for any home cook. Stock up on this particular cut for your ...

At Ryebelles Restaurant & Bar in Michigan, the seared scallops are just that—perfectly tender and bursting with flavor. This ...

Ashok Selvam is the editor of Eater Chicago and a native Chicagoan armed with more than two decades of award-winning ...

A small butter company from a tiny town in southeastern Manitoba is now a world champion.
 Von Slick’s, which manufactures ...

I’ve written about restaurants long enough to accept that this job has some perks. Checking out the newly remodeled and ...

North Country SAVER and North Country ANGLER - provide insight into the news and happenings of northern Minnesota, alongside ...

Can butter make a tough steak better? I cooked steaks in 5 lbs of butter for a whole week to find out if it would improve the texture and flavor. Spoiler: it didn’t go as expected! ...

One year after opening Benny & Mary’s in Irvine, Cynthia Vigil and Chad Reinhardt have hit publish on their latest culinary ...