Jaya Saxena

Diners are often hesitant to engage with restaurants' climate-conscious efforts, even as chefs and owners find creative ways to communicate environmental practices.

We spoke to experts about what’s behind the recent listeria outbreaks and product recalls.

Acru’s tasting menu comes to the Village from an Atomix alum

What it’s like hosting a high-profile political figure at your restaurant, photo ops and all.

In a new documentary exploring the homemaking superstar's life, career, and highly publicized stock trading scandal, Stewart may not always be forthcoming, but she's always candid

Second-generation bakers are rethinking what pan dulce can be Jaya Saxena is a Correspondent at Eater.com, and the series editor of Best American Food and Travel Writing.

Executive chef Brayden Kawack experiments with Midwestern ingredients and local flavors at Atelier

What replicating a cocktail party from Martha Stewart's first book taught me about Martha, and the good life

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