• The End of Flair

Why We Always Ended Up at Friendly's

Remembering a dad, a divorce, and weeknights filled with fried cheese and ice cream

• The End of Flair

Breaking Cheddar Bay Biscuits at Red Lobster

Five diners, four generations, nearly 7,000 calories, one dying chain

• The End of Flair

The Culturally Bankrupt Corporate Dining Chain Deserves to Die

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The Slow Decline of Middlebrow Chains: A Timeline

An interactive look at the actual data

• Brief Histories

How the Garbage Plate Became a Western New York Icon

The Rochester dish is late-night drinking food at its finest

The 12 Best New Restaurants in America

From San Francisco to Knoxville, where to eat right now across America

• Food TV

Food Shows and Movies Coming to Netflix and Hulu in October 

A guide to food-focused new arrivals and standbys

• Disaster Report

In Mexico City, Restaurant Kitchens Turn Into Relief Centers

How free meals fostered community after the earthquake

• Michelin

Here Are 2018’s Michelin-Starred Restaurants in the UK and Ireland

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• New York City

How a Restaurant Becomes a Lifestyle Brand

New York City’s Dimes is selling stationery and cosmetics alongside salads and small plates

• Master of None

Is ‘Master of None’ the New ‘Sex and the City’?

Wherever Dev eats, 30-somethings follow

• Longform

The Nashville Hot Chicken Gold Rush

Everything You Should Eat, Read, and Watch This Fall

The sights, sounds, and — of course — tastes that will define this upcoming season

• From Eater

The Eater Guide to the Whole Entire World

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