{
  "entity": "BeerNews",
  "subtitle": "An eCorp Venture",
  "domain": "beernews.net",
  "vertical": "Food & Drink",
  "count": 10,
  "generated_at": "2026-09-09T18:59:55.108Z",
  "articles": [
    {
      "title": "The Ultimate Gift Guide for Home Cooks",
      "url": "https://www.eater.com/23969820/best-cooking-gifts-kitchen-tools-appliances",
      "summary": "When it comes to finding gifts for people who love to cook, I stand by a simple gift shopping mantra: Know what your giftee likes, and then expand upon (or improve) their area of interest. Meaning, if they’re always tracking down rare spices, gift them a pirate’s hoard of blends ",
      "source": "eater.com",
      "published": "2026-09-09T12:29:53-04:00",
      "image": null
    },
    {
      "title": "Steal My Food Itinerary: A Long Weekend in Upstate New York",
      "url": "https://www.eater.com/dining-out/984656/steal-my-food-itinerary-upstate-new-york",
      "summary": "I love New York City in the summer, especially this past one, but I grew up in the shadow of the Rocky Mountains. I’m in my late 20s, I rock climb, and I live in Brooklyn, so of course I have an upstate New York itinerary for you. My partner’s mom’s partner (yes) has a […]",
      "source": "eater.com",
      "published": "2026-09-04T09:00:00-04:00",
      "image": null
    },
    {
      "title": "It’s Time to Take Ranch Dressing Seriously",
      "url": "https://www.eater.com/dining-out/984279/ranch-dressing-history-world-cup-fine-dining",
      "summary": "You can tell a lot about someone by the way they talk about ranch dressing. Do they express Midwestern passion for the condiment, or coastal-elite distaste? Do they limit its usage to crisp iceberg lettuce salads, or do they become a jester of pairings, drizzling the sauce over s",
      "source": "eater.com",
      "published": "2026-09-02T13:01:24-04:00",
      "image": null
    },
    {
      "title": "‘Still or Sparkling’ Must Be Stopped",
      "url": "https://www.eater.com/dining-out/982697/still-sparkling-or-filtered-tap",
      "summary": "All this week, the Eater Today newsletter is dedicated to editor Hot Takes, a way to release the pressure valve of crankiness that comes with sweating your way through the end of summer. This story was previously published as part of that series. Subscribe to Eater Today to see m",
      "source": "eater.com",
      "published": "2026-08-28T16:42:26-04:00",
      "image": null
    },
    {
      "title": "Actually, Dining Side-by-Side in Restaurants Is Good",
      "url": "https://www.eater.com/dining-out/981844/is-it-ok-to-dine-side-by-side-in-a-restaurant",
      "summary": "All this week, the Eater Today newsletter is dedicated to editor Hot Takes, a way to release the pressure valve of crankiness that comes with sweating your way through the end of summer. This story was previously published as part of that series. Subscribe to Eater Today to see m",
      "source": "eater.com",
      "published": "2026-08-27T12:20:21-04:00",
      "image": null
    },
    {
      "title": "I’m Over the Erewhonification of Fancy Grocery Stores",
      "url": "https://www.eater.com/food-culture/981913/fancy-luxury-grocery-stores-have-gone-too-far-erewhon",
      "summary": "All this week, the Eater Today newsletter is dedicated to editor Hot Takes, a way to release the pressure valve of crankiness that comes with sweating your way through the end of summer. This story was previously published as part of that series. Subscribe to Eater Today to see m",
      "source": "eater.com",
      "published": "2026-08-26T09:00:00-04:00",
      "image": null
    },
    {
      "title": "You’re Invited to Eater Off Menu 2026",
      "url": "https://www.eater.com/press-room/981518/eater-off-menu-tickets-2026",
      "summary": "We’re excited to invite you to Eater Off Menu, a night dedicated to tasting what’s trending and what’s next in food and drink at our biggest Los Angeles event ever. From the British food invasion and retro steakhouse boom to Korean salt bread, colossal pancakes, and loaded spice ",
      "source": "eater.com",
      "published": "2026-08-25T12:19:30-04:00",
      "image": null
    },
    {
      "title": "Tea Is So Hot Right Now",
      "url": "https://www.eater.com/drinks/981280/modern-late-night-teahouse-trend-heytea-expansion",
      "summary": "In Los Angeles, Tea at Shiloh describes itself as a “late night teahouse.” Here, visitors can reserve slots from 7 to 11 p.m. to sip unlimited amounts of tea — at this hour, all herbal, with blends made by each day’s staff — and sprawl out in nooks of plush cushions, in a warmly ",
      "source": "eater.com",
      "published": "2026-08-20T14:17:58-04:00",
      "image": null
    },
    {
      "title": "Why Anthony Bourdain’s Editor Wanted ‘Tony’ to Be Darker",
      "url": "https://www.eater.com/food-culture/981130/tony-bourdain-screenwriters-movie-interview",
      "summary": "There are two types of biopics: those that unconventionally show, and those that exhaustively tell. Thank goodness that Tony, the highly anticipated A24 biopic about the late Anthony Bourdain, takes the former route. “When we are writing a biopic,” screenwriter Todd Bartels told ",
      "source": "eater.com",
      "published": "2026-08-19T13:40:10-04:00",
      "image": null
    },
    {
      "title": "The Dinner Party Has Left the Building",
      "url": "https://www.eater.com/food-culture/980064/earthwork-land-art-dinners",
      "summary": "A few months ago, a small group gathered for a picnic during a retreat in upstate New York. In lieu of sitting on a grassy knoll with a checkered blanket, the diners huddled on a flat rock by a waterfall while the retreat’s co-organizer, Charles Michel, began priming its surface ",
      "source": "eater.com",
      "published": "2026-08-14T13:58:32-04:00",
      "image": null
    }
  ]
}