Foodandwine Scraper
Spider read foodandwine.com in 154 ms without a browser and returned 359 lines of clean markdown, including the section "Top Stories".
This Simple Trick Keeps Tomatoes Juicy and Mold-FreeNow’s the Best Time to Upgrade the Grill Before Summer's OverCelebrating the Best in Culinary TravelNow in its fourth year, Food & Wine’s Global Tastemakers Awards celebrates the best in culinary travel, including the top restaurants, bars, cruises, hotels, airlines, and airports. Voted on by over 400 chefs, travel experts, and food and travel writers from across the world, and ranked by our Global Advisory Board, let the winners inspire your next delicious trip.By Karla Alindahao, Ashley Day, Sean Flynn, Melanie Hansche, Stacey Leasca, and Prairie RoseKeep all your Food & Wine favorites in MyRecipes for free.**Our community loves this recipe*** By Ellen Bennett of Hedley & BennettDirty Martini–Marinated Mini Mozzarella BallsCreamy Lemon Miso Bean Pasta* Bright citrus flavor and rich umami* Use those fresh summer cherries* Makes an extra pie shell you can freezeCalabacita con Elote (Braised Zucchini and Corn Casserole)## Top StoriesScientists Created a Floating Capsule That Can Make River Water Safer to Drink in 30 MinutesYes, You Can Eat Watermelon Seeds — Here’s How to Turn Them Into a Crunchy Snack or ToppingIdaho Makes Great Wine, and This Producer Is Leading the ChargeThe THC Drink Dwyane Wade Wanted Didn’t Exist — so He Created ItHow South Indian Filter Coffee Became One of America’s Most Exciting Coffee Trends## Who We AreFood & Wine is the global authority on food and drink culture. We share and celebrate the best recipes, experiences, and culinary talent in the world, inspiring and empowering curious food-obsessed people to eat, drink, host, and travel better.* Hunter Lewis Editor in ChiefMichelle Edelbaum SVP, Associate Group General ManagerSean Flynn Associate General ManagerMelanie Hansche Editorial Director, Special Projects* Dylan Garret Editorial DirectorAshley Day Associate Editorial DirectorThe same call, in code.
The capture above came back as markdown. These examples add a key, so you get browser rendering, proxies, and concurrency on foodandwine.com.
import { SpiderBrowser } from "spider-browser";
const spider = new SpiderBrowser({
apiKey: process.env.SPIDER_API_KEY!,
});
await spider.connect();
const page = spider.page!;
await page.goto("https://foodandwine.com");
// No selectors, no schema. Spider reads the page and names the fields.
const data = await page.scrape();
console.log(data);
await spider.close();import { Spider } from "@spider-cloud/spider-client";
const spider = new Spider({ apiKey: process.env.SPIDER_API_KEY! });
const result = await spider.scrapeUrl("https://www.foodandwine.com", {
return_format: "markdown",
});
console.log(result);Ready for volume? Get an API key →
Fields you can pull.
Spider names these from the page. The capture above came back as markdown; the same
call with return_format: "json" returns them as keys.
What foodandwine.com costs to scrape.
The capture above cost $0.000647 to fetch. Pricing is $1 per GB of pre-transformation bandwidth plus $0.001 per CPU minute, so a page like this one lands at a fraction of a cent. Failed requests are billed at $0.
- Free balance on signup
- No card required to test
- Balance never expires
Run it keyless, no account
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Start scraping foodandwine.com.
You already have the call. A key raises the rate limit and turns on browser rendering, proxies, and concurrency. Balance never expires, and top-ups go through secure checkout.