What We’re Loving Now
Corn Nuts Get a Glow-Up in This Filipino-Inspired Snack Mix
D.C. chef Kat Petonito turns a beloved childhood treat into the ultimate bar snack.
The Food-Focused Travel Newsletter You’ve Always Wanted Has Arrived
Eat Here Next, sent biweekly to your inbox, reveals our top tips on everything from boutique hotels to culinary souvenirs to locals-only restaurants.
A Brief Guide to the Wide, Wonderful World of Korean Rice Cakes
Everything you need to know about tteok, from chewy injeolmi to crisp hotteok.
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The news you’ve been waiting for.
The Best Pans for Eggs Keep Breakfast Mess-Free
With nonstick surfaces and curved sides, these pans can help you step up your egg game.
The Best Air Fryer Is Absolutely Worth the Countertop Space
Fry, roast, broil, and bake to perfection.
Jamaica Spotlight
Our 20 Most Popular Jamaican Recipes
Whether you’re hankering for homemade beef patties or sweet potato pone, we’ve got you covered.
Jamaica’s 15 Essential Dishes—And Where to Eat Them
From finger-licking pepper shrimp to ultra-flaky beef patties, these are the island’s best bites, according to a local.
Master Jamaican Jerk with This Definitive Guide
Learn the best way to get the true jerk experience, from the bold marinade to the smoky, flame-grilled cooking style
In the Absence of Key Ingredients, This Iconic Island Recipe Still Shines
Traditional jerk is a revered part of Jamaica’s culinary heritage; for homesick Jamaicans living abroad, adaptations of the dish are a lifeline.
Travel
Where to Find the Best Cuban Food in Miami
Because nothing hits the spot like melty cubano sandwiches, stewed black beans, and caramel-drenched flan for dessert.
The Top 13 Dishes to Try in Lisbon
Where to find the best cod fritters, custard tarts, piri-piri chicken, and more.
The Best Places to Dine in Melbourne Right Now
Australia’s favorite food city has never been more delicious—or thrillingly diverse. Our local expert has the scoop.
12 Dishes Everyone Should Eat in Rome
Local food phenom Katie Parla shares her top spots to try carbonara, pizza rossa, crispy rice fritters, and more.
Trending Recipes
Pastéis de Bacalhau (Cod Cakes)
Crispy, creamy, and brimming with flaked fish, these Portuguese fritters are primo finger food.
Palestinian Lamb Stew with Sumac, Chard, and Chickpeas
Sumagiyya is celebration food in Gaza. For cookbook author Laila El-Haddad, making it is an act of affirmation.
French Blonde
Add a touch of class to any evening with this citrusy, ethereal concoction of elderflower liqueur, gin, and Lillet Blanc.
Ohio Nachos
Cap City Diner in Columbus tricks out these potato chips with alfredo sauce, blue cheese, and chives.
Drink Up!
The Future of Food
A New Cookbook Celebrates Caribbean Cuisine—And Reckons with Its Complicated History
Code Noir examines how colonialism has influenced the foodways of over 1,000 islands in the region.
What Everyone Gets Wrong About Picky Eaters
Turns out, respecting bodily autonomy is more important than being adventurous.
A New Kind of Asian Grocer Has Arrived
AAPI entrepreneurs across the country are carving out their own niche with highly curated, artisanal food stores.
The Anabaptist Community Taught Me Everything I Know About Sorghum Syrup
Mennonite and Amish families in the Midwest are among the sole stewards of a precious yet fast-fading American food tradition.
Cook This Tonight
Lumpia (Fried Spring Rolls)
Crackly, golden outer shells give way to a juicy pork filling in this Filipino appetizer.
Sorghum Crinkle Cookies
Sweet and earthy sorghum syrup is the star ingredient in these warmly spiced treats.
Gems from the Archive
Jamaica’s National Dish Is an Immigrant to Its Own Shores
Bee Quammie reconsiders the ocean-spanning journey of ackee and saltfish, and what its improbable invention reveals about the Jamaican soul
How to Make the Perfect Stuffed Pasta
Lessons for the best ravioli, tortellini, and everything else you fold out of pasta dough
The Pu-erh Brokers of Yunnan Province
Pu-erh is the Helen of Troy of tea that gets aged like whiskey, dosed like drugs, and coveted by millionaires. And it only comes from this one mountainous corner of China