The Best Gluten-Free Pastas, According to an Eater Editor Who Has Tried Them All
As a discerning food editor with gluten intolerance, I have great news — there’s genuinely excellent GF bucatini and rigatoni ...
Trump’s Tariffs Are Raising the Cost of ‘Business as Usual’ for Food Purveyors
Following the announcement of sweeping reciprocal tariffs, companies like Burlap & Barrel, Natoora, and Tuk Tuk Snack Shop ...
A Love Letter to My ‘Uncool’ Olive Oil
What happens when the Instagrammable clout of our pantry goods fades? A return to the earnest, the eternal, the authentic ...
Mary Hayes Weier
Ann Arbor, Michigan. Mary began contributing to Eater in 2025, and previously wrote for the The Food and Wine Hedonist blog. She also writes about business and tech, with her work appearing in ...