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5,000 Talk Topics! It's a Milestone
And some more housekeeping to take care of here, though this announcement is hardly a chore! Yesterday marks the 5,000th Talk topic started on Serious Eats by our community of awesome food lovers. And who broke the tape? Who set off the flashing lights and sirens? Who are the virtual balloons raining down on? None other than JerzeeTomato, with the topic Weird Parental Food Preparation. Thanks, Jerz! And to mark the occasion, we're sending you The Complete Keller: The French Laundry Cookbook & Bouchon. And, of course, JerzeeTomato didn't do it alone. We're immensely grateful to everyone who has ever created a Talk topic and to everyone who has ever responded to one. I wish we had Complete Kellers enough...Serious Eats Now Twittering for Real
Just a reminder: Serious Eats is Twittering. We have been for a while, but we were doing a zombie-ish feed that only pumped out RSS links to posts. That's no fun, right? Well, we stopped that nonsense, and there are now humans behind our tweets. So if you stopped following us before, maybe it's time to come back: twitter.com/seriouseats. What will we use our Twitter for? Who knows. Maybe as a glimpse behind the scenes here, as a way to get your feedback, or what have you. We'll see. (Don't know what Twitter is? Wiki up, pardner.)...Serious Eats Stickers Need a Good Home
We've got a big, honking roll of Serious Eats stickers just itching to be sent out into the world. If you would like to get a couple, send us a self-addressed stamped envelope (SASE) to: Serious Eats 242 West 27th Street Rm 4A New York, NY 10001 Postage should be regular postage for a letter (just a normal stamp), First Class U.S. Mail, and you'll need to send an envelope in which the 2" x 2" stickers fit. While supplies last!...Goodbye, Emily! Thanks and Have a Great School Year
Ugh. Another day, another goodbye. I was hoping we'd be able to defer this one until after the fall semester, but 2008 summer intern Emily Koh just notified us that her upcoming course load at NYU is going to be too crazy. She had wanted to stick around for a bit during the school year, and we were thrilled to welcome her back, but I suppose she wants to graduate or something. You've seen Emily's name attached to various posts here, from Sampler Platters to Look Who's Talkin's to various reblogged items (she had a knack for finding crazy Japanese stuff). But I think our favorite Ekoh piece has to be the one where she talks about taking the phaal...Goodbye, Hannah! Thanks, and Good Luck
And today's the last day of Hannah Howard's summer internship here at Serious Eats. She's heading back to Columbia for the fall semester. If internships were meals, we'd now be at that stage where you've had dessert and paid the check but still want to linger a bit at the table before heading out. Hannah started during one of the craziest weeks we've had at Serious Eats, but she jumped right in and helped out, first bringing us roundups of The Week In Serious Eats and then, one day, surprising us all with Served, her fun, heartfelt, smart column about working as a server at a small cheese and wine bar. (Lucky for us all, she's going to continue to...Seriously Seeking Interns
As the school year rapidly approaches, we have to say goodbye to two of our summer interns as they head back to class: Sarah Wolf and Hannah Howard. As sad as we are to see them go, it certainly (and fortunately) won't be the last we hear from them. Hannah will continue her weekly column, Served, and Sarah will be reporting in from time to time. Their departure also means we have intern shoes to fill. We're looking for qualified, self-motivated interns in the New York City area. Editorial, technical, or managerial, we'll find something for you to do. Requirements: An interest in food and/or blogging (or better yet, blogging about food!)Available 2 to 5 days a weekAbility to commute...It's So Hard to Say Goodbye
And so our time with superstar intern Sarah Wolf draws to a close. This is Sarah's last day with us, after which she'll be heading back to Yale to buy books, schedule classes, and check off the rest of her back-to-school to-do list. We'll certainly miss her around these parts. She's written some great posts for us and helped out in countless ways—notably going out on rain-soaked frozen-custard runs. (Sorry about that, Sarah!) Plus, she's the only one here who seems to dig the iTunes playlist I routinely subject the office to. Not to worry, though, she'll still drop by with posts every now and again, and we can all follow along with her as she eats her way through...Updating Our Menus: New Site Navigation
A lot of the best chefs change their menus to reflect the seasons and to emphasize their most popular dishes. So we're doing the same thing! Here are a few tweaks we've made to the main navigation at the top of every page on Serious Eats, to help you get around the site more easily and maybe even discover some things you might have missed: We changed the order of the links at the top of the page so that the most popular items (Home, Talk, Recipes) are firstAll of the "Required Eating" content is seamlessly folded into the rest of the site. So, we've removed that tab, making room for a cool addition: Columns! We know a lot of...On Photograzing, You Are Making Us Hungry
Submissions from Married with Dinner and Ezra Pound Cake. In the short time that Photograzing has been up, we've gotten hundreds of submissions and have published—or are about to publish—more than 200 absolutely hunger-inducing photos that serious eaters have submitted. We launched our food-photo-sharing site last week, just before the Fourth, so if you missed it in the rush up to the long weekend, head on over and take a peek. Just don't go on an empty stomach. And if you're interested in submitting photos, note that if you already have a Serious Eats account, you're all set to begin uploading to Photograzing. If you don't have an account, it's free and easy to grab one....Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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