Slideshow: This Week at Serious Eats World Headquarters

Making lime ice cream
Making lime ice cream

Condensed milk and limes, soon to become delicious No-Churn Lime Ice Cream Pie!

GIANT MEAT
GIANT MEAT

Kenji got a huge 32-pound rib roast from Pat LaFrieda this week for a photoshoot with Nick Solares for a special in-house edition of his Steakcraft column.

Look pretty!
Look pretty!

Kenji poses with his meat as Nick shoots a photo. This guy will be trimmed down to fit into Kenji's jury rigged aging cabinet (aka a fridge with a fan).

Cooking the leftovers!
Cooking the leftovers!

What do you do when you have to trim off six inches of prime-grade rib steak to fit the roast in your fridge? Why, you cook it up and serve it fresh for lunch, of course. Here Kenji finishes off the steak in a cast iron skillet with a blowtorch for optimal crust and char development.

Steak face
Steak face

It's feeling the sweats. And the burnings.

Steak snacks
Steak snacks

We snacked on steak for the rest of the day. Good times.

Ham time!
Ham time!

Max, Ida, Meena, Niki, and Jamie dig in.

Jamie, destroyer of ham
Jamie, destroyer of ham

Jamie loves ham. Reallllly loves ham.

Jamie, destroyer of ham, in animated gif form
Jamie, destroyer of ham, in animated gif form

Because Serious Eats could use more laser eyes.

Extra cheesy
Extra cheesy

Put extra cheese on the outside for extra buttery-n-cheesy awesomeness. Recipe here!

Ham and cheese innards
Ham and cheese innards
Roast pork bun tasting
Roast pork bun tasting

We're on a mission to find the best roast pork bun in Chinatown. Our preliminary tasting was rather disappointing, though.