In How I Got My Job, folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Quintin Middleton. In 2008, after six years ...

As long as I can remember, I’ve been obsessed with the idea of a sharp knife. My dad, a former butcher, taught me to sharpen knives, starting around age 6. We used his sharpening stone on weekend ...

Why the Bowl Is the Meal of the Moment They’re healthful, filling, and infinitely customizable, a blank canvas for inventive chefs and fast-casual chains alike.

No more blunt blades — our favorite knives start sharp and stay that way Written By Written by Contributor, Buy Side Lauren Joseph is a contributor to Buy Side and culinary expert. Edited By Written ...