Powder blushes have been around since makeup was invented, so that means they’re all the same, right? Wrong. Just ask Bethenny Frankel. The business mogul reviews makeup for a living, and no blush has ...
Jeffy Mai is the Associate Editor for Eater’s Midwest region, and has been covering Chicago’s dining scene for over a decade. Pastry chefs and bakers have fed Chicagoans a dazzling array of treats for ...
I vividly remember running to Glossier’s standalone store in New York back in 2017. The iconic millennial pink packaging hadn’t landed on UK shores just yet, but the now-famous Cloud Paint had just ...
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The brioche dough itself is a marvel of engineering, light yet rich, with that distinctive eggy flavor that makes French pastry chefs nod in approval. Each donut emerges from the kitchen like a golden ...
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