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The world’s got a case of Pope Fever, and Chicago’s at the forefront. 🍕 Pope Leo XIV’s ascendancy as the first American pope is historical. But locals are quick to point out that the former Robert Prevost is just a kid from Chicago. As the White Sox and Cubs fight over his fandom, thoughts of a new Chicago-style trinity of Italian beef, deep-dish pizza, and Chicago dogs are dancing in Chicagoans' heads. Does he prefer tavern style or stuffed pizza? Hot or mild giardiniera? Will Catholics see changes in communion with deep dish as the body and malört as the blood? Pope Leo’s tenure is in its infancy, but we do know that he is a White Sox fan who enjoys Aurelio’s Pizza. But it’s still not apparent if he’ll appear on Season 4 of “The Bear.” Read how Chicago’s restaurant industry is celebrating the new pope by tapping the link in the bio and praying for us. 🖼️: @natbelkov ✍️: @shokdiesel

🚨🚨🚨Mother’s Day is in two days!🚨🚨🚨 If you still haven’t gotten a gift for Mom, you’re not alone — and there’s no need to fear. There are so many impressive gifts out there for food-loving moms and mother-esque figures in your life, and we’ve compiled the best of the best (including same-day options.) Head to the link in our bio for our 18 top food-related gifts for Mom or the mom-like person in your life. — Image description: collage of gift items, including a Williams Sonoma gift card, a Le Creuset heart shaped spoon rest, an electric kettle, and a bouquet of flowers with a decorative vase, with text: The Best Last-Minute Mother’s Day Gifts for Our Fellow Procrastinators

Have you noticed that Smartfood White Cheddar popcorn tastes different? You’re not alone. Eater correspondent Jaya Saxena (@jayasax) set out to solve the mystery of the lacking sharp cheddar flavor, and disturbingly clean fingers post-snacking session compared to what she remembers from her years of devotion to the familiar black and white bag. What she found is that a subtle recipe change completely ruined her (and everyone else’s) favorite cheddar popcorn. 🎥: Sergio Scardigno (@sergescardigno ) — Video description: Shots of Jaya Saxena with various screenshots of Smartfood Popcorn packaging, Frito-Lay products, and archival photos of Ann Whithey, founder of Smartfood Popcorn

Lawrence Lai, the owner of groundbreaking San Francisco bakery Craftsman and Wolves (@craftsmanwolves), died on Tuesday, April 29. He was 53. He and his wife Ann Lee opened a tea-importing company inspired by Lee’s Taiwanese grandfather and later followed it up with his now-famous bakery on Valencia Street in 2012. Read more about Lai's life and vision of "pastry aesthetics" at the link in bio. ✍️: @paoloshmaolo 📸: @craftsmanwolves

Chef Camari Mick (@camari_mick) has come a long, long way from baking in her Easy Bake Oven. In a city as big as New York, there’s nothing more meaningful than being acknowledged as a chef by the James Beard Awards. Mick has taken her professional culinary training and inspiration from foods she ate growing up — like beef patties and curry goat — to create some of the most ingenious, balanced pastries at Musket Room (@musketroom) and Raf’s (@rafsnewyork). It’s her innovation for blending both nostalgia and Afrofuturism that landed her a semifinalist nomination for Outstanding Pastry Chef earlier this year. Presented by @beardfoundation supported by @capitalone — Video description: shots of chef Camari Mick being interviewed and assembling her pastries.

Pretty, pretty princess (cakes). 👑 Known as prinsesstårta, the princess cake is one of Sweden’s most recognizable and beloved pastries. In the United States, however, the cake — a sponge cake layered with vanilla custard and fruit or jam (typically raspberry), topped with whipped cream and draped with marzipan — has historically been a more niche dessert. But that seems to be changing, with princess cakes popping up on restaurant menus nationwide, like at Quarter Sheets (@quartersheets) in LA and Hildur (@hildur.brooklyn) in NYC, and some bakeries across the country are seeing increased demand. Tap the link in our bio to read more about the sweet treat from senior reporter Bettina Makalintal (@buttina). 📸: Eva Kolenko, Wonho Frank Lee, Liz Clayman — Image description: carousel titled “Princess Cake Is Getting Its Princess Moment" over an image of princess cake at Quarter Sheets. Slides 2 and 3 feature more images of princess cakes.

Here’s Looking at You (@hereslookingatyoula) will close on June 13 after almost a decade on Sixth Street in Koreatown. The restaurant, opened by the late chef Jonathan Whitener and Lien Ta, has occupied its corner of Los Angeles since 2016, serving an ever-evolving menu of cross-cultural dishes like uni panna cotta and salsa-negra-crusted frogs’ legs alongside an inventive cocktail program to match. Its closure coincides with the end of a 10-year lease on the space. Tap the link in bio to read more from Eater Southern California/Southwest editor @rebeccaroland 📸: Shant Kiraz

Turns out, forehead is the best cut of tuna. 👀 At the link in bio, take a look at the stunning dishes @obybrushatl makes from the fresh fish, and how a mother made a case for bringing her kids to the carving. ✍️ & 📹: @henna.bakshi

If you don’t know what huitlacoche is, it’s time to learn. The corn fungus is a celebrated Mexican delicacy, often referred to as “corn smut” or “Mexican truffle.” It can be found just about everywhere in Mexico, from food stands to open-air markets to Michelin-starred restaurants. But outside of Mexico, particularly in the United States, huitlacoche is disappointingly rare. Photographer Rosa María Zamarrón (@the_zamarron), who found huitlacoche locally in Detroit, writes, “It’s both familiar and exotic — reminding me of something ancient yet entirely fresh and innovative. Depending on how it’s cooked, there’s also a subtle smokiness, adding a complexity that lingers. Whether folded into a quesadilla or served in a tamale, its taste remains unmistakable — a celebration of earthiness that only nature could perfect.” Tap the link in our bio to read more from Zamarrón, and for our full explainer on huitlacoche. 📸: @the_zamarron — Image description: carousel titled, “The Rare Fungal Delicacy One Writer Never Expected to Find Close to Home” with an image of huitlacoche. Slides 2-6 feature text and images from the article. Full accessible text at link in bio.

The stars braved the rain last night for the annual Met Gala — the hottest ticket in town held on the first Monday in May inside the famed Metropolitan Museum of Art. As a parade of A-listers sauntered up the paparazzi-packed staircase for all the world to see, a lavish dinner prepared by James Beard Award-winning chef Kwame Onwuachi, behind the Lincoln Center restaurant, Tatiana (@tatianabychefkwame), waited by the wings. Head the link in bio for more on what the chef served. ✍️: @tiers2you 📸: Dimitrios Kambouris/Getty Images for The Met Museum/Vogue

After closing at Chapman Plaza in January 2024, renowned Korean barbecue chain Baekjeong (@baekjeongkbbq) will return to Los Angeles with a new flagship location opening on May 7. The new restaurant, situated on Eighth Street, is just a few blocks away from its original home. Open for more than a decade before its closure and relocation, Baekjeong became wildly popular for its lively dining atmosphere, where servers would drop off plates of thinly sliced brisket or boneless short rib to be cooked on hissing table grills. Tap the link in bio to read more from Eater Southern California/Southwest editor @rebeccaroland 📸: @wonhophoto

These oysters are just one reason this Florida seafood spot is Michelin-recognized. 🦪 At the Tides Market (@thetidesmarket) in Safety Harbor, Florida, chef Jon Walker and his wife, Mary Kate Walker, serve up some of the freshest seafood on the Gulf Coast. When attending college in New Orleans, Jon realized he was much better at eating po’ boys instead of going to class. After flunking out, he started cooking and went to culinary school — the rest is history. Now, he’s creating sought-after seafood creations, including his take on the New Orleans oyster po’ boy. Just don’t ask him to add mayo and pickles. 🙅‍♂️ Tap the link in our bio to watch more. Presented by @visitspc — Video description: Chef Jon Walker takes us through each step in making his oyster po’ boy.

There’s a new destination for standout desserts in New York City: the anchor restaurant, Maison Passerelle (@maisonpasserellenyc), housed in Printemps (@printempsnewyork), the new French department store that claims it's not a department store at 1 Wall Street, at Broadway. It comes by way of pastry chef Rachel Green. While the savory menu is getting buzz, Green’s desserts deserve your attention. Head to the link in bio. ✍️: @melissamccart 📸: @HeatherWillensky

We’ve got to talk about pickles… It’s hard to escape the pickle craze right now. Pickles, and pickle-flavored items, are popping up everywhere — they’re in martinis, in chip form, in ketchup. Popeyes introduced an entire pickle menu, and pickles were the focus of a recent ‘Top Chef’ episode. Are pickles… too much of a big dill? Tap the link in our bio to read more from correspondent Jaya Saxena (@jayasax) about why this trend may slightly miss the point of the pickle, and let us know: Are you a fan of the pickle-ification of everything? 📸: Justin Tsucalas; food styling by Lisa Cherkasky/Both for The Washington Post via Getty Images — Image description: image of Popeyes’ new pickle menu, including pickle lemonade, pickle glaze boneless wings, fried pickles, and a pickle glaze chicken sandwich, with text: Have We Reached Peak Pickle?