Chutneys and relishes are also reliable ways to utilize green mangoes. They come together in a snap, and make for fun, ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you ...

Shoyu, the Japanese term for soy sauce, is made from fermented soybeans, wheat, water, and salt. Although it sounds simple, ...

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At Vang’s Minneapolis restaurant Vinai, the open-fire cooking can take the form of the Vinai feast, in which flame-grilled ...

“Breastfeeding is still seen as something that’s inappropriate, and so people think that it has to be done behind closed ...

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Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and ...

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What replicating a cocktail party from Martha Stewart’s first book taught me about Martha, and the good life The first time I ...