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Welcome to Eater's newsletter. Stay tuned for the latest in food, dining, and restaurants. Here's just a taste of what you've got to look forward to: For a 'proper proper proper' baked sweet potato, freeze it first Try Junzi lead chef Lucas Sin's method for recreating a favorite Chinese street food at home. The ultimate guide to chile crisps From the iconic Lao Gan Ma to new classic Fly by Jing, the spiciest, savoriest, and most essential chile crisps and oils to have in your pantry. Make the banana pudding that people wait in line for all over the world New York-based Magnolia Bakery's excellent pudding is easier to make than you think. Watch: How a Chinese barbecue master has been roasting whole pigs for 30 years If you like what you see, you can also sign up for other delightful Eater newsletters here. P.S. Gmail users, if you ever find Eater's newsletter in your promotions tab or junk folder, just drag it over into your inbox. Then, to make sure you don't miss out, click "yes" when asked if you want the newsletter to always appear in your inbox. Thank you!

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