Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. I knew I was ...

That beautiful leaf, artfully placed under your toro (tuna belly) sashimi, isn’t just the Japanese equivalent of an old-school sprig of parsley. It’s a captivating herb that’s sort of cinnamon-y, sort ...

Get everything ready ahead because this goes fast. Slice tomatoes in half, course chop Arugula and dice garlic. In a large stockpot, bring 2 quarts of water to a boil with 3 tablespoons of salt. In a ...

When you see pastas as similar looking as angel hair and capellini, people tend to assume there is some big difference that ...

It might just be time to cast your rollers aside, as a new hair tool is taking over TikTok—and it's definitely not what you would expect. Rigatoni pasta has found a new purpose in the world: as a hair ...

Some hacks are pure acts of whimsy, and [Simone Giertz] is back to her roots with this Goatee Pasta Maker. If violence to mannequin heads is upsetting, the video may be a bit NSFW (to warn you now ...