Kae Lani Palmisano

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Herr’s is bringing back fan favorites to compete in a chip showdown that will make snack history.

Chef Frankie Ramirez’s milpa salad is a culinary tapestry, interweaving millennia-old farming techniques with the rich, personal narratives of the kitchen staff.

From citrusy crushers to Jersey fresh ales, here’s where to go for your next beach beer.

What beers pair perfectly with a hot beach day? Where should you order takeout to the taproom? Should the kids tag along? Here’s everything you need to know. 

A non-linguist’s pronunciation guide to 21 of Philly’s most mispronounced restaurants.

Mycopolitan produces upwards of 1,200 pounds of specialty mushrooms per week — king trumpets, oysters, lion’s mane, and more — all from a Northeast Philly basement.

From small-batch creameries in the countryside to shops offering rare wheels of traditional European styles, here’s where to upgrade your board. 

Everything you need to know about the local scene right now.

Chef Chris D’Ambro of Ambra and Southwark took our food editor on a hunt for one of the season’s rarest foraged ingredients. Here’s what they found.

Grab a stack of napkins, roll up your sleeves, and dig into the cheesesteak revolution.

From bánh mì to birria ramen, here’s where to fill up on a budget.

Skip the à la carte menu and fork over control to the chef with these ambitious chef-driven tastings. 

From island hopping to pony viewing, here are the best ways to explore our neighbors to the south.

Eater declares silly, nostalgic comfort food the country’s newest trend. But in Philly, it’s just business as usual. 

From bone marrow to Taleggio cheese, Philly’s fancy burgers serve up common ground on a bun.