Chef-Approved Order: The J.J. Gargantuan with salami, capocollo, turkey, roast beef, ham, provolone, and more, all on chewy ...

The beloved nickname bestowed upon specialty hot and cold specialty sandwiches served up throughout the Northeast, featuring various combinations of meat, veggies, cheese and toppings, is found on ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

The NFL Playoffs begin this weekend and if you're looking for the perfect foods to watch the action, check out these recipes from Rania Harris! Preheat the oven to 375 degrees. Line a baking sheet ...

Homemade Hoagie Rolls make for the best sandwich. Nothing beats a loaf of fresh homemade bread, and these hoagie rolls don't ...

As I’ve come to understand it, the English language has few redeemable qualities. It’s difficult to learn, and it’s full of stupid rules and punctuation bylaws that are seemingly collecting dust on a ...

It’s unsettling to order a profoundly East Coast regional sandwich while standing in a profoundly Ballard regional espresso bar. The newest (and sadly, the only) iteration of Bauhaus, which is also ...

Tell someone you want a sub sandwich, and it's generally accepted that you want a sandwich served on a long roll or baguette. Say you want a po' boy, hoagie, banh mi, grinder, hero, spuckie, cubano, ...

Taylor Gourmet is going places—specifically to Chicago, where it recently opened its second restaurant outside of its Washington, D.C., home base. Some of the brand’s recent success can be attributed ...