Gallery: This Week at Serious Eats World Headquarters

SNACKS SNACKS SNACKS
SNACKS SNACKS SNACKS

This week Robyn came back from a press trip to Hong Kong bearing too many Asian snacks.

[Photograph: Max Falkowitz]

Tortilla chips taste test
Tortilla chips taste test

All the contenders in our tortilla chip taste test.

Tortilla chips taste test
Tortilla chips taste test

Kenji, Craig, Tracie, Paul, and Max get ready to dig into tortilla chips, soon to be followed by getting totally sick of tortilla chips.

Everbody eat oatmeal!
Everbody eat oatmeal!
Jamba Juice stopped by with a bunch of their oatmeal for breakfast, which we actually really enjoy. It's steel-cut oatmeal (not instant like other chain oatmeal) that's slow-cooked in soy milk to get a smooth and un-slimy texture. Anyone else try their oatmeal before and like it? They also offer a pretty sweet $1 oatmeal deal on Wednesdays.
Donuts from the Cinnamon Snail Truck
Donuts from the Cinnamon Snail Truck
Sweets columnist Alex Penfold stopped by the office with treats, as she often does, and this time it was a medley of sandwiches and donuts from the Cinnamon Snail, a vegan food truck. The part-time vegans in the office especially appreciated this lunch. Thanks Alex!

[Photograph: Eunice Choi]

Marshmallow-chocolate cookie cake delivery
Marshmallow-chocolate cookie cake delivery

Our friend Liz Gutman of Liddabit Sweets stopped by with some marshmallow-chocolate cookie cakes made by her partner Jen King for us to taste. Thanks, Liz!

TIME FOR CAKE TO DIE
TIME FOR CAKE TO DIE

Leandra is really into these cakes. They're like double-decker Mallomars. AND THEY ARE DELICIOUS.

Vegan Cupcake Delivery
Vegan Cupcake Delivery
Erin: "Oh look, a pink box from Georgetown Cupcakes. Too bad I can't eat whatever's in there because it's Vegan Month. **notices yellow sticky note on box that says VEGAN** Nevermind, I CAN eat whatever's in this box!"

[Photograph: J. Kenji López-Alt]

Georgetown Cupcakes
Georgetown Cupcakes
Inside the pink box we found a dozen carrot cupcakes covered in frosting and edible flowers.

[Photograph: J. Kenji López-Alt]

The health hazards of working at Serious Eats
The health hazards of working at Serious Eats

*Niki walks over to fridge.*

*Niki stops, curls up on floor.*

"Both my feet fell asleep!"

[Photograph: Max Falkowitz]

Hey Will!
Hey Will!
Our pal Will who interned at SEHQ last summer stopped by to visit and treat us to his homemade "Ugli Buddha's Pardisi-cello," a limoncello-esque infusion he made with ugli fruit, buddha's hand, and grapefruit. How incredible is his label?!
This thing is huge
This thing is huge

Kenji got a special package in the mail today: the copyedited first volume of his cookbook (we can't give away the release date yet, but stay tuned!). The book, titled The Food Lab: Better Home Cooking Through Science, is being published by W. W. Norton as a two-volume box set with over 300 recipe, 1,000 photos, and waaaaaaay too many pages.