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Serious Eats: A Food Blog and Community

Serious Eats is a food blog focused on sharing food enthusiasm through online conversation, multiple blogs, and video. Our combination of community and content brings together compelling original and acquired food video and spirited, inclusive discussion about all things food-related.



Your Friday Moment of Zen  

Weekly roundup, links, and a glimpse into Serious Eats HQ. Read More

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2020-01-17 13:00:51



Your Friday Moment of Zen  

Weekly roundup, links, and a glimpse into Serious Eats HQ. Read More

what do you think?

2020-01-17 13:00:51



Special Sauce: Sean Brock on the Distinction Between Happiness and Success  

Kenji on the Juicy Lucy, Stella on her olive oil cake, and part 2 of Ed Levine's conversation with Chef Sean Brock. Gallery Read More

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2020-01-17 07:45:47



Special Sauce: Sean Brock on the Distinction Between Happiness and Success  

Kenji on the Juicy Lucy, Stella on her olive oil cake, and part 2 of Ed Levine's conversation with Chef Sean Brock. Gallery Read More

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2020-01-17 07:45:47



Toasted Sugar Gives These 10 Desserts Even More Flavor  

Toasted sugar takes these ten sweets to the next level. Read More

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2020-01-16 10:30:29



Toasted Sugar Gives These 10 Desserts Even More Flavor  

Toasted sugar takes these ten sweets to the next level. Read More

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2020-01-16 10:30:29



Shin Ramyun Is Terrible! (Long Live Shin Ramyun!)  

One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time. Read More

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2020-01-16 07:45:42



Shin Ramyun Is Terrible! (Long Live Shin Ramyun!)  

One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time. Read More

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2020-01-16 07:45:42



This Rich Duck Stock Makes the Case for Buying Whole Ducks  

Duck stock isn't something you can pick up at the supermarket, so when you have duck bones on hand, make it from scratch. Read More

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2020-01-15 10:30:44



Griddle Your Angel Food Cake to Give It New Wings  

Meet griddled angel food cake, your new best friend. Read More

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2020-01-14 07:45:01



I Grew Up Abroad. Do I Have a Cuisine?  

Growing up abroad gives you a different perspective, but it doesn't necessarily mean you're worldly. Read More

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2020-01-13 13:00:47



D'Artagnan Is Having a 40% Off Flash Sale  

It's time to stock up! You have until midnight tonight. Read More

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2020-01-13 11:50:05



Get to Know Málà, Sichuan Food's Most Famous Flavor  

Malà (numbing and spicy) is one of Sichuan's most famous flavor profiles. Chinese food expert Fuchsia Dunlop offers this video introduction to it as part of a series on the diverse flavors of Sichuan. Read More

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2020-01-13 10:30:06



Save These Fruit Scraps to Make Fresh Syrups for Cocktails and More  

Five ways to make the very most of your fruit, from pit to peel. Read More

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2020-01-13 07:45:40



Your Friday Moment of Zen  

New year, same old attitude toward the workweek. Good riddance! Read More

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2020-01-10 13:00:55



Special Sauce: Chef Sean Brock on the Perils of Working Too Hard  

Read More

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2020-01-10 07:45:10



How to Render Duck Fat and Make Crispy Quacklings in One Shot  

How to render duck fat for making duck confit, the best fried potatoes, and more. Read More

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2020-01-09 13:00:44



How to Break Down Whole Ducks Like a Pro  

A step-by-step guide for breaking down whole ducks like a pro. Read More

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2020-01-07 10:30:17



How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project  

Get ready to nerd out on duck all month long. Read More

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2020-01-07 07:45:59



Ed's Favorite Special Sauce Episodes of 2019  

Ed Levine looks back on his favorite Special Sauce episodes of 2019. Read More

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2019-12-30 07:45:23



Our Favorite Videos of 2019  

The year's highlight reel, if you will. Read More

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2019-12-27 07:45:37



Sasha's Favorite Recipes of 2019  

The recipes senior culinary editor Sasha Marx loved most in 2019. Read More

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2019-12-26 10:30:15



What Our Staff Eats on Christmas  

Our staff's favorite Christmas feasts. Read More

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2019-12-25 07:45:51



Our Favorite Images of 2019  

The year in Serious Eats photographs (and one illustration). Read More

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2019-12-24 07:45:43



Daniel's Favorite Recipes of 2019  

Daniel Gritzer picks the recipes that excited him most in 2019. Read More

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2019-12-23 07:45:33



Stella's Favorite Recipes of 2019  

When not baking away for her work at Serious Eats, our resident Pastry Wizard still needs to eat. Here are the recipes she loves to make most at home. Read More

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2019-12-20 15:00:50



Your Friday Moment of Zen  

Paleolithic humans, more banana art, and phallic fish, oh my! Read More

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2019-12-20 13:00:18



Ask Special Sauce: Kenji and Stella Answer Your Holiday Questions  

Ed, Stella, and Kenji gather together to answer your most pressing holiday cooking questions. Read More

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2019-12-20 07:45:18



This Mochi Soup Is How Japan Welcomes the New Year  

Full of delightful goodies like chewy mochi, chicken, and a variety of vegetables, ozoni is a deeply flavorful broth-based soup that's warm and comforting. Read More

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2019-12-19 10:30:57



Our Favorite Feature Stories of 2019  

The articles we loved most in 2019. Read More

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2019-12-18 13:00:44



A No-Fuss Chocolate Yule Log That's Easy to Roll  

The secret to this flavorful chocolate roulade is a combination of bread flour and the best quality unsweetened chocolate you can find. Read More

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2019-12-18 07:45:07



Our Favorite Culinary Gifts Under $50  

Affordable gifts for the cooks, bakers, and eaters in your life. Read More

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2019-12-17 15:00:19



The Secret to Restaurant-Quality Braised Short Ribs Is in the Sauce  

These are the kind of red wine–braised beef short ribs you'd find at a good restaurant: meltingly tender meat glazed in a perfectly balanced, glossy sauce that tastes deeply of wine and beef. Read More

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2019-12-17 10:30:51



What You're Cooking: The Most Popular Posts of 2019  

Your favorite techniques, recipes, and guides of 2019. Read More

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2019-12-17 07:45:13



The Most Popular Kitchen Equipment We Recommend  

Reader-beloved, Serious Eats team-approved. Read More

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2019-12-16 10:30:57



Real Talk: DIY Vanilla Extract Is a Waste of Time and Money  

However charming the idea, homemade vanilla extract isn't an extract at all. It's an infusion, and one that lacks the nuance and complexity of those made by commercial producers. Read More

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2019-12-16 07:45:17



20 Sweet, Sweet Homemade Food Gifts for the Holidays  

Homemade edible gifts to satisfy any sweet tooth, for a deliciously DIY holiday season. Read More

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2019-12-15 11:00:29



Your Friday Moment of Zen  

There is a link to a video of a man playing "Toto" by Africa using sweet potatos at the bottom of this post. Honest! Read More

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2019-12-13 13:00:30



My Electric Water Pot Beats Your Kettle Any Day  

Meet the device that unlocks your hot-beverage dreams all day long. Read More

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2019-12-13 10:30:05



Special Sauce: Kenji on Eggs, Plus Wisdom From Two Master Bakers  

Catch part two of Ed Levine's conversation with bakers extraordinaire Amy Scherber (Amy's Bread) and Melissa Weller (High Street on Hudson). Read More

what do you think?

2019-12-13 07:45:49



The Best Champagne Glass Is a Wine Glass  

The experts agree: If you want to get the most out of your sparkling wine, ditch the Champagne flute. Read More

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2019-12-12 13:00:49



Koji Prime Rib Breaks the Mold of Holiday Roasts  

Make prime rib exciting again with the addition of funky, savory shio koji—the same mold used to make soy sauce, miso, and sake. Read More

what do you think?

2019-12-12 10:30:33



The ThermoPop Is 20% Off and a Perfect Stocking Stuffer for All  

Pick up one—or a few—of these super-accurate digital thermometers during our exclusive sale. Read More

what do you think?

2019-12-12 07:45:41



Top Your Yule Log With These Super-Realistic Meringue Mushrooms  

With toasted sugar and vanilla in the meringue, a lush dusting of high-fat cocoa powder on the outside, and your favorite dark or milk chocolate to serve as the "glue" for the caps and stems, these meringue mushrooms taste as good as they look! Read More

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2019-12-11 13:00:29



Honesuki: The Best Knife to Butcher Chickens Without Butchering Them  

Japanese poultry knives are designed to be the best possible tool for taking apart edible birds and deserve a place in any bird-eater's kitchen Read More

what do you think?

2019-12-11 11:00:46



Fuchsia Dunlop Is a Master of Sichuan Cooking. This Cookbook Is Proof.  

Nearly 20 years after first being published, Fuchsia Dunlop's masterwork on Sichuan cooking, Land of Plenty, gets an important update, including 70 new recipes. Read More

what do you think?

2019-12-11 07:45:03



Shio Koji: A Fermented Moldy-Rice Marinade That Makes Food Taste Great  

The same ingredient that gives us miso, soy sauce, and sake is also the key to this versatile marinade. Read More

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2019-12-10 10:30:02



The Best Kitchen Gifts to Splurge on for Your Favorite Cook  

Splurge gift ideas to reward that extra special someone in your life. Read More

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2019-12-10 07:45:48



Transform Your Small, Crappy Apartment With a Countertop Dishwasher  

The perfect gift for the messy, dishwasher-bereft small-apartment dweller. Read More

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2019-12-09 13:00:09



Your Friday Moment of Zen  

What even is the deal with the week after Thanksgiving? Read More

what do you think?

2019-12-06 12:59:53



Special Sauce: Kenji on Pizza Dough; Amy Scherber and Melissa Weller on the Business of Baking  

Amy Scherber, the founder of Amy's Bread, and Melissa Weller, a baker and partner at High Street on Hudson, speak with Ed Levine about starting and running their own baking businesses. Read More

what do you think?

2019-12-06 07:45:55



We Ate Super-Expensive Wagyu Steaks So You Don't Have To  

The world of wagyu beef is confusing. Want to cook some at home? Here's what you need to know. Read More

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2019-12-05 10:30:57



We Designed the Ideal Cutting Board Just for You  

This wood cutting board has been customized to our culinary team's exact specs. Read More

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2019-12-05 07:45:13



The Mandoline Isn't a Fancy Chef's Tool—It's a Kitchen Staple  

A mandoline slicer should be an integral part of every home cook's kit. Read More

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2019-12-04 13:00:09



Dry-Brining Is the Best Way to Brine Meat, Poultry, and More  

A comprehensive guide to the salty science of dry-brining. Read More

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2019-12-04 10:30:51



The Chinese Cleaver Is a Serious Contender for Best All-Purpose Kitchen Knife  

A Chinese cleaver is a cleaver in name only: it's not meant to smash bones. Instead, it excels at all kinds of basic cutting tasks like chopping, mincing, slicing, and dicing. Read More

what do you think?

2019-12-03 13:00:31



Authenticity? These Filipino Chefs Aren't Concerned  

To make Filipino food thousands of miles from the archipelago, these chefs have adapted and evolved the cuisine. This is how they cook now. Read More

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2019-12-03 10:30:42



Cyber Monday 2019: The Best Deals for Your Kitchen and Home  

Our deal detectives are back at it. Read More

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2019-12-02 10:30:00



Your Thanksgiving Friday Moment of Zen  

Thankful for the weekend after, tbh. Read More

what do you think?

2019-11-29 15:00:18



Lemon and Ricotta Join Forces in This Tart and Tangy Cheesecake  

Made with cream cheese, fresh ricotta, and plenty of lemon, this cheesecake is light, cottony, and tart. Read More

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2019-11-26 10:30:15



Turn Thanksgiving Leftovers Into a Reubenesque Sandwich Masterpiece  

Turkey sandwiches are one of the highlights of Thanksgiving. Turn your leftovers into turkey Reuben sandwiches. Read More

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2019-11-26 07:45:12



The Ultimate Italian-Themed Gift Box, From Serious Eats to You  

Our favorite Italian goods delivered to you (or someone you love). Read More

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2019-11-25 13:00:05



Mission Impossible? We Attempt BraveTart's Top-Secret Pecan Pie  

Serious Eats' resident pastry wizard once wrote a pecan pie recipe so difficult that she vowed to never publish it anywhere. We tried to see if we could make it. Read More

what do you think?

2019-11-25 07:45:09



Our Favorite Serving Platters for a Festive Holiday Feast  

The prettiest, most functional serving platters for under $100. Read More

what do you think?

2019-11-23 10:30:54



Black Friday 2019: The Best Deals for Your Kitchen  

Our deal detectives are on the job. Read More

what do you think?

2019-11-22 16:13:56



Your Friday Moment of Zen  

What you may have missed the week November 18, 2019, on Serious Eats and in the world of food. Read More

what do you think?

2019-11-22 15:00:29



Ask Special Sauce: Kenji and Stella Answer Your Thanksgiving FAQs  

Ed Levine has Kenji Lopez-Alt and Stella Parks on the Special Sauce podcast to answer our readers' most pressing Thanksgiving questions. Read More

what do you think?

2019-11-22 07:45:43



Put the Bang Bang in Your Leftover Thanksgiving Turkey  

Get out of your Thanksgiving leftovers rut with this spicy, salty, sour, and numbing Sichuan-style bang bang turkey salad. Read More

what do you think?

2019-11-21 13:00:53



Kitchen Towels Beat Pot Holders Every Time  

Step aside, potholders and trivets. These are the kitchen towels we use for pretty much everything. Read More

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2019-11-21 10:30:52



10 Basic Knife Skills for Thanksgiving Day Prep  

Mastering basic knife skills will make prepping for Thanksgiving a breeze. Read More

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2019-11-21 07:45:42



How to Keep Thanksgiving Gravy Warm (Without Hogging a Burner)  

There are several ways to keep your gravy hot without tying it to a needed stovetop burner. Read More

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2019-11-20 12:00:14



Kanuchi and the Search for a Native American Soup for Thanksgiving  

We first learned of kanuchi—a creamy, nut-based soup of Cherokee origin—while seeking a soup recipe for Thanksgiving. Our search to learn more about the recipe led to a bigger and more important lesson about the holiday itself. Read More

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2019-11-20 10:00:50



Calm, Cool, Collected: The Only Way to Jelly Roll  

Mastering the jelly roll is part of any baker's journey, and will naturally involve a learning curve, but a finely tuned formula, unfussy technique, and bold flavors will make the process enjoyable to say the least. Our recipe represents a huge departure from tradition, with a cake that doesn't need to be flipped from the pan, rolled with a towel, or handled in any special way. Read More

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2019-11-20 07:45:08



Make the Day After Turkey Day Ramen Day  

Turn your leftover Thanksgiving turkey into a light and clear ramen broth. Read More

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2019-11-19 10:30:18



The Food Lab Video Series: The Science of Spatchcocking  

Join Kenji Lopez-Alt and Katie Quinn as they break down the best way to roast chicken. Read More

what do you think?

2019-11-18 15:00:29



Your Friday Moment of Zen  

Read More

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2019-11-15 15:00:55



Make Thanksgiving Shopping Easier With Our New Recipe Box  

It's the virtual recipe box you've been waiting for. Read More

what do you think?

2019-11-15 13:00:40



Extra Light, Extra Tangy: Meet Our No-Bake Greek Yogurt Cheesecake  

This no-bake cheesecake gets its tart flavor from Greek yogurt (or skyr!) and its airiness from Swiss meringue, making it a light and tangy dessert that's the perfect conclusion to any hearty meal. Because it won't compete with other recipes for a spot in the oven, and can be refrigerated up to one week, it's also a strong contender for any holiday menu. Read More

what do you think?

2019-11-15 10:30:45



Special Sauce: Kenji on Competitive Cooking; Ivan Orkin and Chris Ying on Being Gaijin  

Read More

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2019-11-15 07:45:42



Collards, Cornbread, and Sweet Potato Pie: A Southern Thanksgiving Menu  

A Thanksgiving menu that takes more than a little inspiration from Southern vittles of all varieties. Read More

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2019-11-14 13:00:58



Where to Eat and Drink in Washington, DC: A Local's Guide  

Food writer Tim Carman lists his favorite places to dine out in Washington, DC. Read More

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2019-11-14 10:30:12



20 Make-Ahead Thanksgiving Dishes That Travel Well  

Delicious starters, salads, and sides that will arrive at grandma's house unscathed. Read More

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2019-11-13 10:00:04



The 100% Vegan Menu to Rock an Animal-Free Thanksgiving  

This hearty vegan Thanksgiving menu has all the classics covered, with a stunning centerpiece to boot. Read More

what do you think?

2019-11-12 15:00:13



We Partnered With Murray's for the Cheesiest Holiday Gift Box Ever  

A special gift curated by our cheese-obsessed team. Read More

what do you think?

2019-11-12 10:30:28



Not the Best Chicken Adobo (but Still Pretty Good)  

Chicken adobo is a savory, vinegary chicken stew that's as easy to make as it is delicious. Read More

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2019-11-11 15:00:56



A Modernist Thanksgiving Menu to Shake Things Up  

Read More

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2019-11-11 10:30:04



Your Friday Moment of Zen  

Weekend? More like the only time we feel the blood coursing through our veins, right? Read More

what do you think?

2019-11-08 13:00:08



Special Sauce: Ivan Orkin and Chris Ying on The Gaijin Cookbook  

Ivan Orkin and Chris Ying chat with Ed Levine about their latest book, The Gaijin Cookbook. Read More

what do you think?

2019-11-08 07:45:10



Sous Vide Egg and Mashed Potato Jars Make Brunch a Hands-Off Affair  

Jar up your leftover mashed potatoes with a freshly cracked egg, then cook them sous vide for a low-effort, high-reward brunch. Read More

what do you think?

2019-11-07 15:00:53



Thanksgiving Made Small(er): A Kickass Menu for Two to Five  

Sticking to immediate family or a small group of friends this year? Here's an appropriately modest Thanksgiving menu that's way less effort than a traditional spread, and will still leave everyone satisfied. Read More

what do you think?

2019-11-07 07:45:48



It's Always Fry-Day: Crispy Potato Cups Put Potato Skins to Shame  

For the best potato skins, try frying them instead of baking—and take another stab at how they're cut. Read More

what do you think?

2019-11-06 15:00:07



Meet Shaquanda Coco Mulatta, New York's (Drag) Queen of Hot Sauce  

Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made. Read More

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2019-11-06 13:00:52



So Long, Turkey: The Ultimate Vegetarian Thanksgiving Menu  

A completely vegetarian Thanksgiving feast, replete with a centerpiece stunner, a bevy of sides, and, of course, pie. Read More

what do you think?

2019-11-06 10:30:06



The Best Ethiopian Restaurants in Washington, DC  

Washington, DC, is home to the largest Ethiopian population in the country—and the second largest in the world. Here are four can't-miss Ethiopian restaurants to try in the District. Read More

what do you think?

2019-11-05 15:00:50



A Classic Thanksgiving Menu to Feed a Crowd  

From a crisp-skinned roast turkey to a "pumpkin" pie made with roasted butternut squash, here are the recipes you need for a fully traditional Thanksgiving dinner. Read More

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2019-11-05 07:45:32



We've Updated Our Navigation! Here's a Quick Guide  

We're sporting a new menu. Take 'er for a click. Read More

what do you think?

2019-11-04 18:00:33



The Food Lab Video Series: Cookies  

Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies. Read More

what do you think?

2019-11-04 15:00:53



A Chefs' Guide to Eating Out In Washington, DC  

DC's top chefs weigh in on their favorite places to eat and drink in the District. Read More

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2019-11-01 13:00:49



Your Friday Moment of Zen  

Stick a fork in the week, 'cause it's done. Read More

what do you think?

2019-11-01 10:30:32



Special Sauce: Kenji on Browning Meat, Adam Chandler on Colonel Sanders's Wild Side  

Author Adam Chandler on fast food origin stories, plus Kenji on why we brown meat for a sauce and Stella on toasted sugar. Read More

what do you think?

2019-11-01 07:45:33






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