Gallery: This Week at Serious Eats World Headquarters

Leandra, Jim, and Chris were out in California on a business trip and Kenji took them out for one of their favorite activities...karaoke!

[Photograph: J. Kenji Lopez-Alt]

Former SE managing editor Erin Zimmer happened to be in San Francisco at the same time. Reunion-oke!

[Photograph: J. Kenji Lopez-Alt]

Jim is a star!

[Photograph: J. Kenji Lopez-Alt]

Chris prepped a whipped cream pie for his headshot photoshoot...

The plan was for Chris to smash a pie in his own face. Leang and Paul were on hand to capture the event from all angles.

AND HE DID IT! You can see everyone's new glamour shots here.

Say hello to the newest member of the Serious Eats team! Niki and her boyfriend Josh adopted Delany from Badass Brooklyn Animal Rescue on Saturday. He's a year-and-half-old collie-hound mix rescued from Georgia. The Badass crew has an eye for the most adorable, sweet pups. Just look at that handsome face!

[Photograph: Candace Brown]

He totally knows how hot he is.

[Photograph: Candace Brown]

He settled right into his new forever home with lots of kisses.

[Photograph: Niki Achitoff-Gray]

Delany nobly surveys his snowy kingdom before peeing all over it.

[Photograph: Niki Achitoff-Gray]

Vniki (as Niki and I refer to ourselves) spent a Sunday afternoon at Blue Hill at Stone Barns for their 10th and final Beer and Sausage Dinner. Yeah, I know. We have really great jobs.

And yes, that is a cone filled with meats.

Ham and cheese sandwiches à la Blue Hills are as dainty and delicious as it gets!

An entire table devoted to nothing but house-cured speck, shaved into translucent little porky, fatty curls.

Taking a picture of someone taking a picture of meat and beer.

To keep the headcheese in place, of course.

Inside the kitchen at Blue Hill at Stone Barns.

We're all patiently awaiting our beer and sausage meals!

The sit-down portion of the evening featured preparations by Franny's chef Jonathan Adler, like this grilled calabrese-style pork sausage, served with borlotti beans and spigarello. It was paired with a funky, smoky bone char winter lager from Kelso. Swoon!