Mark Bittman’s classic recipe turns a little chicken (just two boneless thighs) and a lot of vegetables into a cozy Sunday ...

As a food editor and East Coast lifer, I like to think I know good pizza when I taste it. Sure, there are certain biases I ...

If you're looking for new ways to elevate your garlic bread, this chef suggests these three toppings as an alternative to the ...

While inflation has caused the dollar pizza concept to essentially go extinct in NYC, these pizza shops still sell plain ...

From Kansas City’s Z Man Sandwich to Seattle's Ichi Wings, discover the ballpark bites that are taking flavor to the next ...

MLB Opening Day is here and as baseball fans return to favorite ballparks, they're in for a culinary treat with major league ...

Erika Adams is the deputy editor of Eater Northeast, covering restaurant news and dining trends in Boston, Philadelphia, D.C.

In the eighties, a Punjabi immigrant bought an old Italian restaurant in San Francisco. The dish he pioneered became a ...

What you want is a pie that has a thick outer lip, consisting almost entirely of trapped air, and a thin inner disc that is soft and foldable. Here’s how to get it ...

Challenge anyone about their favorite pizza, and you better be ready for a food fight. Still, it’s a question everyone wants ...