Gallery: This Week at Serious Eats World Headquarters

Waiting
Waiting
Hambone chilled outside Shanghai Cuisine while Kenji waited on an order of soup dumplings for a roundup of the best soup dumplings in New York's Chinatown.

[Photograph: Kenji Lopez-Alt]

Soup dumpling tasting
Soup dumpling tasting
Kenji did the tasting in real time; the rest of the office got to attack leftovers. Soup dumpling don't taste very good when they're cold, but we were hungry enough to not care.
Shake Shack
Shake Shack
Hambone waited patiently outside the Shake Shack near the Museum of Natural History in his stylish winter coat. It was cold out, but he still wanted his...

[Photograph: Kenji Lopez-Alt]

Shake Shack
Shake Shack
...ice cream. A poo-chi-ni from the Shake Shack is his favorite treat, summer or winter, with vanilla custard, peanut butter, and a couple biscuits from our friends at Bocce Bakery.

[Photograph: Kenji Lopez-Alt]

Sniff, sniff
Sniff, sniff
"Yep...everything's in order here, this is definitely brisket" is what Kenji was thinking as he sniffed a brisket at a recent trip to shoot some video with Pat LaFrieda at their facility in New Jersey. He's been taking lessons from Hambone on how to use his nose as his primary sensory apparatus. Also, "sniffed the brisket" needs to be turned into a thing, as in, "You know that Johnny? He totally sniffed the brisket."

[Photograph: Jessica Leibowitz]

Fresh steaks
Fresh steaks
Pat LaFrieda sliced up some 9-week dry-aged prime ribeye steaks in a video demonstration answering questions direct from the Serious Eats community. Keep an eye out for it next week!

[Photograph: Jessica Leibowitz]

Happy Hambone
Happy Hambone
It's treat week for Hambone. This is a prime ribeye bone from our friends at Pat LaFrieda.
ATTACK THE MEAT
ATTACK THE MEAT
Gnaw in solitude
Gnaw in solitude
He took the meat back to his lair, aka his dog bed under Kenji's desk.
Still going at it
Still going at it
No more meat, but the bone's still good.
Sweets from Hedy Goldsmith
Sweets from Hedy Goldsmith
The pastry chef at Michael's Genuine in Miami, Hedy Goldsmith was recently in NYC for an event and traveled to the city with some sweets from home. She was sweet enough to drop off this box of treats: a bar of roasted white chocolate (yes, roasted), candied pecans and ginger biscotti. We munched on them all week. Especially those pecans. Couldn't walk by the sweets box without grabbing a handful.

[Photograph: Alice Gao]

Pop-Tarts
Pop-Tarts
Hedy also prepared these grown-up Pop Tarts, one of her signature desserts. One had a roasted apple filling; it was like the best version of a McDonald's apple pie. The other was Nutella-filled. Both disappeared.

[Photograph: Alice Gao]

Pop-Tart packaging
Pop-Tart packaging
How do you properly transport these fragile little hand-pies? Very, very carefully. The team from Michael's Genuine had them sitting on cardboard sheets all wrapped in bags and snug in flat boxes. Some precious cargo from Miami.

[Photograph: Alice Gao]

Lunch aftermath
Lunch aftermath
The whole office went out to lunch this week at Cafe China for an upcoming review. Sometimes we order too much food, but with our party of nine we polished off just about everything.
Special pie delivery
Special pie delivery
Our pie queen Lauren Weisenthal brought in a whole lemon meringue pie for us to enjoy. It made for a damn good breakfast, as you can see from the look on Leandra's face.
Hot dog craft time
Hot dog craft time
If you intern for us, you too may have to test out a bunch of Japanese hot dog shapers. We've been holding on to these shapers for months since being inspired by Happy Hot Dog Man.
Hot dog fail
Hot dog fail
Alas, the shapers didn't do very well and we ended up with lots of craggly hot dog nubbins. Admittedly, we weren't using Japanese wiener sausages like we were supposed to.