The folks behind the still-buzzy Semma opened the stop-by-anytime stall Kebabwala in a food hall. These chefs were clearly ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region ...

From Snob Ball ornaments to a whiskey-filled dreidel, Walmart’s super fast shipping (on very cool gifts) will save the day ...

Getting in can be the hardest part of going out, but DoorDash launched reservations for hard-to-book restaurants ...

Kat Lieu is the author of 108 Asian Cookies and the founder of Subtle Asian Baking. Through the decades, royal icing has been the edible glue of choice when it comes to building gingerbread houses.

Kat Lieu is the author of 108 Asian Cookies and the founder of Subtle Asian Baking. While gingerbread houses are technically made with edible ingredients, they’re usually meant for us to admire as ...

Brenna Houck is a dining editorial manager for the Eater network overseeing the Cascadia and Midwest regions. She previously edited Eater Detroit and reported for Eater. You can follow her at ...

Kat Lieu is the author of 108 Asian Cookies and the founder of Subtle Asian Baking. Now that you’ve baked all your gingerbread house cookie pieces and made the royal icing, it’s time to build ...