As the sole miller of Japanese-produced rice in the United States, The Rice Factory NY is relied upon by some of New York City’s best Japanese restaurants. The company’s rice farm is located in Ina City in Japan’s Nagano Prefecture, a mountainous area that Rice Factory CEO Satoshi Ito describes as the “middle of nowhere.”…
You probably have an insulated cup, either given as a gift or purchased on your own, tucked inside the depths of your cabinet. Over the past decade or so, few home goods as humble as this have gotten as much shine. Thanks to wildly popular brands like Yeti, the multibillion dollar “hydration” market is dominated…
Whether branded as zero-proof, spirit-free or the much-derided “mocktail,” the current landscape of nonalcoholic cocktails offered at bars and restaurants is flourishing with creativity and countless options for those who choose, for whatever reason, not to drink. But as bartenders continue to carve out dedicated sections of their menus for booze-free alternatives, there’s one drink…
In the last couple of years, perhaps no aisle in the grocery store has seen more innovation than the dairy-free cheese aisle. As more and more people eschew dairy for health or ethical reasons, a slew of new products have hit the market after decades of dairy-free cheese enthusiasts being forced to stick to only…
When I think about Asian Pacific American Heritage Month, there are a million things that come to mind, but all of them boil down to the immense pride I have in my identity and the visceral desire to protect and preserve it. Having toggled between the spheres of a predominantly white Midwestern private high school…
The delivery app Grubhub announced last week that it would be providing New Yorkers with “free lunch” between the hours of 11 a.m. and 2 p.m. today. Of course, that promotion came with some terms — like that lunch isn’t really “free” but discounted by $15 with the promo code “FREELUNCH,” or that “users will…
Eels are delicious: Despite a slimy, snake-like appearance, their tender, rich meat is a favorite in everything from seaside fish fries to sushi to haute cuisine. But today’s eel lover faces a dilemma. The three major species of edible eels (American, European, and Japanese eels) are all endangered, some critically so. Many eels appearing on…
Imagine Marcella Hazan as a gifted Italian home cook in her shoebox-sized apartment in upper Manhattan in the 1970s. She’s teaching cooking classes to keep busy and bring in a bit of income. The food writer Craig Claiborne catches wind of her talent and comes for lunch. He writes a profile of her for the…
Amanda Kludt, group publisher of Eater, Popsugar, Punch, and Thrillist and Eater’s founding editor-in-chief, today announced that Stephanie Wu will be Eater’s new editor-in-chief. Wu will oversee the editorial organization and be a key partner to Kludt on building upon the publication’s editorial excellence and supporting the business and growth of the Eater brand. “Stephanie…
Since Orlando’s best cookie purveyor made the leap to Disney’s main stage, the bakery has retained every ounce of originality. The menu of massive cake slices and inventive cold brews are tempting, but the highlight are nearly half-pound cookies, doughy in the center and positively jammed with chocolate chips, Oreo bits, or other rotating monthly…