Hilary Pollack is the deputy editor at Eater. She has more than 15 years of experience in culture journalism and food media and is always down to order for the table. I’m in a complicated ...

The popular grain is known for being high in carbohydrates, but also packs some surprising benefits.

To satisfy demand for her hit rice bowls, Perry’s Restaurant’s executive chef Masako Morishita bought two more donabes — traditional Japanese clay pots — to have three in rotation at the Adams Morgan ...

Rice is a staple in many countries, especially in India. Indians consume over 100 million metric tonnes of rice annually. Eating cooked rice poses no major health risks, and it's a good source of ...

Eating chicken and rice every day may support muscle and energy needs, but it can also leave nutritional gaps if meals are ...

Don't have a rice cooker and don't want to deal with making it on the stovetop? Here's how to prepare it in a slow cooker so ...

Nadia Chaudhury is a born-and-raised New Yorker who is the deputy editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food ...