Jaya Saxena

Although aesthetically pleasing, combining eggs in a flour well to make fresh pasta is certain to be messy and inefficient.

Signs posted in New York City accused Carbone of including seed oils in its spicy rigatoni. But why is that even a problem? Share this story

By creating "Harry Potter: Wizards of Baking," Food Network is condoning its creator’s transphobia. It’s also just plain lazy.

Even out your commerce karma this Giving Tuesday with charitable gifts that pull double duty for your kitchen and the world

Why more restaurants are making sparkling water free Jaya Saxena is a Correspondent at Eater.com, and the series editor of Best American Food and Travel Writing.

After an Israeli drone strike killed its founder, Gaza Soup Kitchen finds a way forward

With restaurants trying to cater to the widest possible audience, why do so many still miss the mark with vegan and vegetarian food?

At the State Correctional Institution at Huntingdon, Luigi Mangione reportedly has dinner options of chicken Parmesan or pizza beans, which sounds a lot like the beloved Smitten Kitchen recipe

Smash burgers are a menu slam dunk. Is that a good thing?

Chef Hiroki Odo uses a wagyu blend, sansho peppercorns, sake, and tamari to create this decadent burger.