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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.



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

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2019-11-18 15:00:29



Your Friday Moment of Zen  

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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

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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

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2019-11-15 10:30:45



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

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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

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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

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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  

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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2019-11-01 07:45:33



Crispy Kimcheesy Rice: The One-Skillet Snack Your Late Night Needs  

When life gives you too much rice, bake it with cheese and top it with kimchi. And more cheese! Read More

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2019-10-31 13:00:44



The Best Rice Cookers  

We tested the top rice cookers on the market to determine which is the best for you. Read More

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2019-10-31 10:30:31



Get to Know Culantro, the Herb That's More Cilantro-y Than Cilantro  

Like cilantro turned up to 11, culantro (a.k.a. recao) deserves a place in your kitchen. Read More

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2019-10-31 07:45:20



Why You Shouldn't Use Nonstick Cookware (Most of the Time)  

That Teflon-coated cookware set you got for your wedding isn't doing your food any favors. A couple nonstick skillets are all you really need, and here's why. Read More

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2019-10-30 13:00:29



Hack Your Way to a Bigger Stovetop, No Renovation Required  

When you need to fit more pots and pans on your range, turn your stovetop griddle into a DIY French top. Read More

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2019-10-30 10:30:21



US-Grown Tea Is Incredibly Rare. This Small Farm Is Blazing a Trail  

A look at why US-produced specialty tea is so rare—and what a tiny tea operation in rural Mississippi can teach us about how that might change. Read More

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2019-10-30 07:45:28



Apple Cider Doughnuts That Taste Like Apples Fall  

These light, crisp, and tender doughnuts are gently spiced then coated in freeze-dried apple powder for a powerful hit of apple flavor from the very first bite. Read More

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2019-10-29 10:30:06



A Chefs' Guide to Eating Out in New Orleans  

We interviewed five chefs for this list of 21 can't-miss restaurants and bars in the Big Easy. Read More

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2019-10-28 14:00:07



Bacon, Pancetta, and More: Cured Pork Products and How to Cook With Them  

When (and when not) to use guanciale, bacon, pancetta, and salt pork. Read More

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2019-10-28 12:00:47



Your Friday Moment of Zen  

Monday is the worst day, but it just gets better from there. Read More

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2019-10-25 13:00:44



The Best Gumbo in New Orleans  

Five of the best places to get a bowl of gumbo in New Orleans. Read More

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2019-10-25 10:30:03



Special Sauce: Kenji on Cooking With Fish Sauce and Adam Chandler on Fast Food  

Kenji on cooking with umami-packed ingredients; Adam Chandler on his book about Fast Food; Daniel on cooking steak the best way. Read More

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2019-10-25 07:45:41



Jasmine, Basmati, Sticky, and Beyond: The Serious Eats Guide to Rice  

A brief history of the grain that (kind of surprisingly) became a staple for hundreds of millions of people around the world, plus a guide to rice varieties you're likely to see in the supermarket. Read More

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2019-10-24 13:00:33



9 Chocolate Chip Cookie Recipes, Because One Isn't Enough  

Bake your way through all nine of these chocolate chip cookie recipes. Read More

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2019-10-24 07:45:21



Shining a Light on Diwali Treats: An Opinionated Guide  

One of the best parts about Diwali, the Hindu "festival of lights"? The snacks, obviously. Read More

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2019-10-23 13:00:40



Mash Made in Heaven: Tips for Making Better Mashed Potatoes  

Mashed potato problems and pitfalls, and how to avoid or fix them. Read More

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2019-10-23 10:30:03



Make Apple-Cinnamon Everything With This Freeze-Dried-Fruit Topping  

Want to take your apple cider doughnuts to a new plane of apple-ness? Dredge them in a cinnamon-sugar topping made with freeze-dried apples, for a layer of fresh fruit flavor in every bite. Read More

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2019-10-23 07:45:16



How to Trim and Cut Brussels Sprouts  

Here are a variety of ways to prep and cut Brussels sprouts for cooking. Read More

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2019-10-22 10:30:33



Where to Eat and Drink in New Orleans: A Local's Guide  

Whether you're looking for standbys (roast beef po' boys and frosty snowballs) or surprises (great Eastern European cuisine—really!), these are the 10 spots in New Orleans you won't want to miss, according to a local. Read More

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2019-10-21 13:00:28



Khao Piak Sen Is Lao-Style Chicken Noodle Soup With Soul  

Meet chicken noodle soup as it's made in Laos. While every recipe is different, it's loaded with slippery tapioca- and rice-flour noodles, layers of aromatics, and an abundance of fresh and fragrant toppings. Read More

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2019-10-21 10:30:03



The Food Lab Video Series: Boiling Water  

Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water. Read More

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2019-10-21 07:45:58



Your Friday Moment of Zen  

In the immortal words of Benjamin Franklin, sometime, surely: "It's Friday." Read More

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2019-10-18 13:00:28



A Chefs' Guide to Eating Out in San Francisco  

Four of San Francisco's top chefs weigh in on where to eat and drink in the Bay Area. Read More

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2019-10-18 10:30:48



Special Sauce: Kenji on Freezing Chicken, Simone Tong on Making Mixian  

On this episode of the Special Sauce podcast, the talented chef behind Little Tong Noodle Shop, plus Kenji on the best way to freeze chicken, and the making of cookies that slay. Read More

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2019-10-18 07:45:42



These DIY-Nutella Rolls Are Our New Favorite Chocolate Delivery System  

The make-ahead dough rests in the fridge overnight, so these chocolate-hazelnut buns are ready to bake whenever you wake up. All you have to do is preheat the oven and drizzle the already-prepared frosting on top of the freshly baked buns. Read More

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2019-10-17 13:00:23



Everything You Should Know About Yams  

You'll never mix up yams and sweet potatoes again. Read More

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2019-10-17 10:30:32



Where to Eat and Drink in San Francisco: A Local's Guide  

From crusty slabs of natural sourdough to warming bowls of tonkotsu ramen and heirloom varieties of fruit you might not be able to pronounce, there's no shortage of evidence that San Francisco has rightfully earned its title of world-class food destination. Here's a local's take on 10 can't-miss dining experiences in the Bay Area. Read More

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2019-10-16 13:00:21



How Silicone Baking Mats Are Ruining Your Cookies  

When cookie recipes call for baking on a parchment-lined pan, switching to silicone may produce some unexpected results in browning, spread, texture, and rise. Read More

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2019-10-16 10:30:14



Green Beans 101: How to Buy, Prep, and Cut Green Beans  

Everything you need to know when buying and preparing green beans. Read More

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2019-10-16 07:45:00



The Best Cast Iron Skillets  

We put 15 cast iron skillets through multiple rounds of testing to see which ones would come out on top. Read More

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2019-10-15 13:00:56



14 Savory-Pancake Recipes for Any Time of Day  

If you automatically picture maple syrup when you think of pancakes, it's time to explore dosa, farinata, blini, and the many other delicious savory pancakes the world has to offer. Read More

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2019-10-15 10:30:14



The Best Burritos in San Francisco  

Five great places to get San Francisco's iconic Mission burrito. Read More

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2019-10-14 13:00:53



19 Sweet and Savory Reasons to Love Brown Butter  

Read More

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2019-10-14 10:30:57



The Food Lab Video Series: Emulsions  

What do vinaigrettes, mayonnaise, and pasta sauce have in common? Each relies on the wondrous process of emulsification. Read More

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2019-10-14 07:45:43



Your Friday Moment of Zen  

Nope, no more week; it's just weekend as far as mine eyes can see. Read More

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2019-10-11 15:00:25



Deals Week, The Finale: Tilit, Snowe, and Craighill  

Discounts from some of our favorite brands, just for Serious Eats readers. Read More

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2019-10-11 12:00:14



Special Sauce: Kenji on Cooking With Starch, Simone Tong on the Ingredient She Hates  

The talented chef behind Little Tong Noodle Shop, plus Kenji on the pros and cons of cornstarch, and a lesson in Roman trapizzini. Read More

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2019-10-11 07:45:42



This Savory Tarte Tatin Is French Onion Soup in a Tart  

Combine the classic bistro soup with a Tatin for the fanciest caramelized onion tart around. Read More

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2019-10-10 13:00:46



Deals Week, Day 4: Valrhona and The BoardSmith  

Discounts from some of our favorite brands, just for Serious Eats readers. Read More

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2019-10-10 12:00:27



Deals Week, Day 3: D'Artagnan and Messermeister  

Discounts from some of our favorite brands, just for Serious Eats readers. Read More

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2019-10-09 12:00:42



Deals Week Day 2: ThermoWorks and La Tienda  

Exclusive discounts just for you. Read More

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2019-10-08 12:00:58



Over It: The Food Trends We'd 86  

Whether outdated or just plain obnoxious, these are the culinary trends we find as sad and unappealing as a pile of zoodles. Read More

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2019-10-08 07:45:02



A Field Guide to Sweet Potato Varieties (and the Dirt on Yams)  

Can you tell your jewels from your garnets? A guide to common supermarket sweet potato varieties to know and love. Read More

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2019-10-07 13:00:01



Deals Week Day 1: Murray's Cheese, Snuk Foods, and Lloyd Pans  

Exclusive discounts just for you. Read More

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2019-10-07 12:00:20



Your Friday Moment of Zen  

This is how we do it. It's Friday night. (Afternoon. Whatever.) Read More

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2019-10-04 13:00:14



A Chefs' Guide to Eating Out in Boston  

Boston is a city often described as old-school, even. But its hospitality insiders want you to know there's much more forward-thinking food and drink here than the city gets credit for. Read More

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2019-10-04 10:30:13



Special Sauce 2.0: Kenji on Grilling Naan and Nicholas Morgenstern on Sundaes  

In this week's episode of the Special Sauce podcast, Ed Levine talks to J. Kenji Lopez-Alt about homemade naan, Nick Morgenstern about ice cream, and Rick Bayless about how to make a margarita. Read More

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2019-10-04 07:45:27



What Makes Gumbo Gumbo? A Guide to Louisiana's Signature Stew  

Finding a clear definition of gumbo is a fool's errand, and that's part of what makes gumbo so fun: its multiplicity. Here's a closer look at the Louisiana stew's many forms and the techniques available for making your own. Read More

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2019-10-03 13:15:29



BraveTart's Almond Cake: Fluffy as a Butter Cake, Nutty Like a Torte  

A blend of almond and all-purpose flour gives this cake a hearty yet moist and fluffy crumb, for a versatile twist on yellow cake. Pair it with classic chocolate frosting, honey buttercream, or whatever your heart desires. Read More

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2019-10-02 13:00:40



15 Eggless Cookie Recipes, Because Everyone Deserves a Cookie  

Start exploring the many types of cookies that are egg-free by nature, and you might be surprised by the number of options you have. Here are 15 of our favorite eggless cookie recipes, including buttery shortbread, homemade Oreos, and the best vegan chocolate chip cookies, proving that an egg-free diet doesn't have to mean skipping dessert. Read More

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2019-10-02 10:30:49



The Best New England Clam Chowder in Boston  

Regardless of any mythmaking in the origin story behind New England clam chowder, the dish is very much a real element of Boston's dining scene, and has been for at least a century now. Here are the five places you need to visit if you want the very best clam chowder Boston has to offer. Read More

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2019-10-01 13:00:02



Your Friday Moment of Zen  

Week's over! Eat my shorts, week! Read More

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2019-09-27 13:30:48



22 Mexican Recipes for Pozole, Chile Verde, Tacos, and More  

22 recipes for all your favorite Mexican dishes, from pozole verde to carnitas to aguachile. Read More

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2019-09-27 10:30:36



Special Sauce: Introducing Special Sauce 2.0  

Welcome to Special Sauce 2.0, with special guest Nick Morgenstern, the king of ice cream. Read More

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2019-09-27 07:45:37



Olive Oil Chocolate Chip Cookies: Just Pantry Staples, Totally Vegan  

Grab your favorite extra-virgin olive oil for an aromatic, vegan twist on chocolate chip cookies. Read More

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2019-09-26 13:00:00



Get to Know Sunchokes, a.k.a. Jerusalem Artichokes  

Nutty-sweet sunchokes (a.k.a. Jerusalem artichokes) deserve to be associated with more than farts. Read More

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2019-09-26 10:30:19



Where to Eat and Drink in Boston: A Local's Guide  

Boston-based food writer Amy Traverso on 10 can't-miss restaurants and bars in Boston, MA. Read More

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2019-09-25 13:00:57



Everything You Can Do With a Wok  

A wok is one of the most versatile cooking vessels in the kitchen, and this list proves it. Read More

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2019-09-25 10:30:21



Taste Test: The Best Supermarket Greek Yogurt  

In search of the best Greek yogurt for eating as is (or with toppings), we tested nine popular brands to find the ideal combination of smoothness, creaminess, richness, and flavor. Read More

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2019-09-24 14:00:22



The Secret to Stovetop Paella: Go Small  

Traditional paella is cooked in a huge pan over a massive fire. The even heat provided by that fire helps to offset the steel pan's inherently poor conduction. When cooking paella on the stovetop, however, your heat source is limited to your burner size. The first step: Give up on paella for a crowd and make small batches for fewer people instead. Read More

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2019-09-24 10:30:31



The Food Lab Video Series: Steak Lies  

In this episode of the Food Lab video series, Kenji López-Alt and Katie Quinn join forces to bust common myths about cooking steak. Read More

what do you think?

2019-09-23 13:00:07



Two Steps, Eight Perfectly Grilled Octopus Tentacles  

No need for laborious techniques for perfectly tender and crisped grilled octopus. Just break the process into two easy stages and you'll get great results every time. Read More

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2019-09-23 10:30:14



Your Friday Moment of Zen  

You made it! Now for a deep breath. Read More

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2019-09-20 13:00:33



A Chefs' Guide to Eating Out in Portland, Oregon  

Seven of Portland's top chefs weigh in on the best places to grab a bite (or a drink) in the Rose City. Read More

what do you think?

2019-09-20 10:30:20



Special Sauce: Author Tom Roston on Post-9/11 New York as Victim and Survivor  

Ed continues his conversation with author Tom Roston about the profound impact of 9/11 on the Windows on the World family and all of New York City. Read More

what do you think?

2019-09-20 07:45:13



How I Got My Toddler Interested in Food and Cooking  

How to raise a kid with a broad palate, healthy eating habits, and an appreciation of food? Allow them to be picky, but offer them a huge range of options and experiences to be picky about. Read More

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2019-09-19 13:00:53



Cookie Science: The Importance of Scraping Your Bowl  

When one or two cookies spread, brown, and rise differently from the rest, don't blame the oven. This kind of inconsistency is the result of poor scraping during and after the creaming phase, leaving dense streaks of butter and sugar in the dough that will spread and rise at a different rate than the rest. But with a bit of attention to detail when it's time to scrape the bowl and beater, these weird cookies can be a thing of the past. Read More

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2019-09-19 10:30:32



Basque in the Glory of Grilled Whole Turbot  

How to grill whole turbot, Basque-style. Read More

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2019-09-18 13:00:53



A Guide to Salt, the World's Most Popular Food  

Everything you need to know about the vast and varied world of edible salt, including the differences between all the types of salt you'll see on the market. Read More

what do you think?

2019-09-18 10:30:01



22 Rosh Hashanah Desserts to Guarantee a Sweet New Year  

Our 22 favorite desserts, both parve and non-parve, to make and enjoy on Rosh Hashanah. Read More

what do you think?

2019-09-18 07:45:52






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