Posted by Raphael, May 8, 2008 at 1:10 PM
Our helpful counting robots have calculated that the Serious Eats family of blogs (Serious Eats, Ed Levine Eats, Slice, and A Hamburger Today) recently passed what some would consider a milestone: There are now more than 100,000 comments across all those blogs. 105,400 as we write this, to be exact.
That wouldn't have happened without you....
Thank you.
That's a lot of good advice, ideas, and laughs going around! It's a milestone for the whole community, and we're so glad that so many have found your way to Serious Eats, and we hope you stick around!
Guess who made the 100,000th comment ...
Continue reading »
Posted by Raphael, February 25, 2008 at 5:45 PM
You may have noticed that we've added a new social-bookmarking feature to all blog posts and recipes. The icons you see at the top of each blog post (next to "share") link to a few of the most popular social-bookmarking services. These services allow you to store, tag, share, and promote links with your friends, people with similar interests, and the internet at large. And since it's the internet, you can use these services from any computer, at home, at work, or on the go.
If you come across a story or link on Serious Eats, Slice, A Hamburger Today, or Ed Levine Eats that you find interesting, want to save for future reference, or share with other people, simply click on one of the icons to add it. Each of the services works a little differently, so follow the links below to find out which social-bookmarking site might best suit your needs. All of these services are free to use but do require registration.
Continue reading »
Posted by Raphael, February 21, 2008 at 8:50 AM
The Serious Eats worker bees bring you a flurry of new "About Us" pages containing ostensibly useful information: a new Comment Policy page, a new Contributors page, an FAQ, a Site Map, a Press and Props page, a form so you can Suggest a Link, and an updated Staff Bios page (including our awesome, hardworking interns).
Posted by Alaina Browne, February 8, 2008 at 5:45 AM
Things may have seemed unusually quiet yesterday on Serious Eats. That's because we had to conduct some emergency maintenance on our servers beginning shortly after 10 a.m. ET yesterday and ending this morning at approximately 5:25 a.m. ET. During that time, we were unable to publish anything to the website, including your comments. The good news is, no comments submitted during this emergency maintenance window were lost. Late last night we took all Serious Eats sites offline to complete repairs, and she's now as good as new! We apologize for this downtime and thank you for your patience. Now back to our regularly scheduled program!
Posted by Raphael, January 18, 2008 at 2:30 PM
If you're the lucky owner of an iPhone or an iPod touch, and using the latest 1.1.3 firmware update, you can save webpage icons to your home screen. We've made some perty icons for the SE family of sites: Serious Eats, Serious Eats Mobile, Slice, A Hamburger Today, and Ed Levine Eats. Your favorite sites can now only be a touch away. (To make an icon for your own site, here's a how-to.)
A quick reminder: Nominations for the Eighth Annual Weblog Awards (the 2008 Bloggies) end tomorrow at 10 p.m. ET. Although we're not telling anyone what to do, please at least consider nominating Serious Eats in these categories: Best Food Blog, Best Group Weblog, and/or Best Community Weblog. We know the nomination process is sort of a pain, but your help could lead to greater exposure for our site. Also, we would love you forever!
Posted by Raphael, January 4, 2008 at 10:15 AM
Serious Eats Mobile, the miniaturized, portable version of the food blog you love, now supports commenting on the go. Simply point your mobile device (iPhone, iPod Touch, or Opera Mini highly recommended) to mobile.seriouseats.com and log in using your Serious Eats account. Comment away!
Note: The mobile site is still in beta, so please alert us to any bugs you might find at feedback@seriouseats.com. We now continue your regularly scheduled programming.
Posted by Raphael, January 1, 2008 at 2:00 PM
Nominations for the Eighth Annual Weblog Awards (the 2008 Bloggies) are now open. There are a several categories where Serious Eats might fit into well: best food blog perhaps? Best group weblog? Best community weblog? We leave it up to you, dear readers, to decide. Polls are open until 10:00 PM EST Friday, January 11, 2008. Head on over and nominate your favorite sites!
Check out our new recipe search! Available on every page in the Recipes section, it allows you to refine queries based on food type. It'll make it much easier to find whatever dish you happen to be looking for.
SE FTW! The votes are in at Well-Fed's 2007 Food Blog Awards, and thanks to our readers, Serious Eats was voted Best Food Blog (Group). Thanks to everyone who voted!
Voting closes today at Well Fed's Food Blog Awards! Each person gets to vote only once, so if you haven't already, cast your vote!
Posted by Raphael, December 12, 2007 at 6:00 PM
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 week
- Ability to commute to Manhattan (Chelsea)
- General knowledge of the Internet and computers
- Knowledge of HTML, Photoshop, photography a plus
- Good grammar, writing skills, and a decent command of the English language is a plus
There is no pay, but there will likely be snacks.
Please send an email to intern@seriouseats.com telling us why you'd like to intern for us. Include a link to your website (if any) or links to writing samples (if any). Please, no attachments.
Posted by Raphael, December 10, 2007 at 3:00 PM
The good folks at Well Fed have placed us among the finalists in the Best Food Blog (Group) category, alongside a host of other fine contenders. Head on over and cast your vote. Polls are open and will accept votes until Friday, December 14, 11:59 p.m. ET.
Posted by Ed Levine, December 4, 2007 at 8:00 AM
Wow, I can't believe it. Today is Serious Eats' first birthday. A year ago we launched Serious Eats with the idea that the community of serious eaters around the globe needed a place to call their own online, where they could find out what's going on in the world of honest food and drink, get restaurant advice, find a recipe, watch a video, or just hang out and chew the fat with like-minded folks.
In our wildest dreams we never imagined that you would embrace us so quickly. The blogosphere has proved to be an especially hospitable place for everyone involved: the Serious Eaters working at world HQ, all our contributors, our fellow food bloggers, and the passionate, discerning members of our ever-growing community who live to share their passion for the pleasures afforded by delicious food and drink.
We can't begin to thank all of you who have made this past year so memorable for all of us, so please accept our profound, sincere thanks. A toast to Serious Eaters everywhere. Thanks for sharing your food enthusiasms with us. Long live Serious Eats and long live Serious Eaters everywhere!
Serious Eats's pizza site, Slice, gets a redesign. With new maps, easier navigation, and an overall cleaner, crisper look.
Posted by Raphael, November 9, 2007 at 12:30 PM
Now you can access Serious Eats on your mobile device! Just point your mobile browser to mobile.seriouseats.com and view the new slimmed-down version of your favorite food site. Over the next couple of weeks, we'll be adding more site features like login and commenting.
Optimized primarily for the iPhone and iPod Touch, the mobile site should work reasonably well on a variety of mobile devices. Consider this a beta launch while we work out the kinks.
And this is where you come in—we at Serious Eats HQ don't have access to every mobile platform out there, so we're looking for feedback on how the site looks and functions on whatever device you might have. Please help us out—if anything looks awry during your browsing experience, send us an email with details about what's not working correctly (screenshots or photographs would be extremely helpful).
Thanks for your help!
Update: For the best experience, we recommend that Blackberry owners install Opera Mini.
Posted by Raphael, November 9, 2007 at 12:00 PM
The 2007 Weblog Awards voting is completed, and thanks to our readers, Serious Eats was voted Best Food Blog. Thanks to everyone who voted!
... but now things have changed on all Serious Eats profile pages. Last night we added fields for Location, About, and Last Bite on Earth. Head on over to your profile page, if you'd like, and share a little bit about yourself! (Strictly voluntary, of course.)
Posted by Ed Levine, October 26, 2007 at 3:30 PM
Weekends on Serious Eats we tend to slow down some, but there's still plenty of good stuff to read, watch, or win.
- On the weekend we figure you have the luxury to watch videos with the sound on. So check out the latest episode of Mario Unclogged to find out what happened when a young Mario Batali disagreed with Marco Pierre White on the proper way to make a risotto.
- Or check out another great video documenting the soul-affirming effort to reopen a legendary New Orleans restaurant, Willie Mae's Scotch House.
- Then, of course, we'll be giving away five copies of The Tenth Muse, the memoir of legendary editor Judith Jones. The 83-year-old Jones, who has edited the likes of Julia Child, Edna Lewis, and Jacques Pépin, is still going strong making her own dinner most nights complete with lit candles.
- For this week's Sunday Brunch, you'll want to try the greatest egg sandwich of all time.
So we invite you to kick back, relax, and hang out on Serious Eats all weekend.
Coming this weekend on Serious Eats:
Sunday Night Soups: The Gurgling Cod's recipe for the Steelers–Broncos game.
Weekend Book Giveaway: Ed will host a contest to win a copy of Real Barbecue
.
Sunday Brunch: An early morning recipe for an early afternoon meal
We've made some minor cosmetic changes to the site. If things look a little funky, clear your cache (ctrl-refresh/reload). —The Serious Eats Team
Posted by Adam Kuban, October 12, 2007 at 5:15 PM
As Erin mentioned in passing in the previous post, Serious Eats' National Meatloaf Appreciation Day is next week—October 18, to be exact. If you'd like to participate in our cook-along, the deadline is Tuesday, October 16. Just figured I'd remind you now so any of you procrastinators (like me) have the weekend to cook away like fiends. Details here. That is all.
Posted by Alaina Browne, October 9, 2007 at 7:00 PM
You may have noticed the new sidebar widget we launched today. It offers different views of the wealth and depth of Serious Eats, and gives you a snapshot of what other Serious Eaters are reading, talking about, and sharing. Let us know what you think!
Posted by Adam Kuban, October 9, 2007 at 5:30 PM
OK, Robyn, I see how it is. Bunch a copycats aping my idea here in the Serious Eats office.
Here's the deal: you know that Facebook site that's been in the news lately? The one all the kids are using? Well, on Friday, I created a Slice group on it. (Non-Facebookers: "Groups" are basically little Facebook-based clubs you can join.)
So then Robyn Lee here in the office goes and makes one for The Girl Who Ate Everything. And then today, she created a Serious Eats group. Hmm, wonder where she got that idea?
Anyway, I'm not really that hacked off at her. As official office curmudgeon, I just like to act like it. After all, if you're a Facebooker, you can join any or all three of them. Honestly, I don't know what we're going to do with it, but so far, I see that Alaina has updated it with information on our upcoming meatloaf cook-along. And, of course, it will remind you of any Serious Eats events coming up. (Psst: We have a meet-up planned for November!)
Posted by Alaina Browne, July 18, 2007 at 5:45 PM
Don't want to miss anything on Serious Eats? Here are a few ways you can make sure you get all the latest from us:
- Get Serious Eats in your inbox, subscribe to our daily newsletter. Subscribe to Serious Eats by Email
- Sign up for our weekly "Best of" Serious Eats newsletter for just the highlights. To subscribe, go to "edit my account," and check the checkbox next to "Subscribed to the Serious Eats weekly email newsletter"
- Subscribe to our feeds. Feeds or RSS are an easy way find out about updates to a website without having to visit the site in your web browser (read more about feeds and how to subscribe to them). All of our feeds are listed at the bottom of the page in the site footer
- Like the advice of a fellow Serious Eater? Click through to her Serious Eats profile page to see her most recent posts, comments, and replies
Hope you've enjoyed today's tour of what's new on Serious Eats. Have feedback for us? Leave a comment or send us an email.
Posted by Alaina Browne, July 18, 2007 at 2:00 PM
The redesigned Talk home page gives you a view of all the new conversations happening in Talk. We've also organized conversations into a few broad categories to make it easier to find the topics and conversations that you're interested in. The categories are:
Food and Drink: Food and drink and everything in between. Discuss! This is where you'll find conversations such as
Eating Out: Share your restaurant recommendations, dining advice and tips. This is where you'll find conversations such as
In the Kitchen: Share your recipes, cooking and baking tips, equipment recommendations, and advice. This is where you'll find conversations such as
Site Talk:
Share your feedback about seriouseats.com
- We've also improved posting a topic. Like commenting, you can now include links and formatting in your talk topics.
Next up: How to keep up with all the latest from Serious Eats.
Posted by Alaina Browne, July 17, 2007 at 10:45 PM
Welcome to the new Serious Eats! Same content, same great conversations, wrapped in a shiny new design with a few new cool features. Many of the changes are based on feedback we've heard from you, and we're eager to hear what you think. This is just the beginning, more changes will come based on your feedback, and we'll be posting more information on what's new on the site.
Continue reading »
Posted by Alaina Browne, July 14, 2007 at 6:28 PM
This is just a quick note to let you know next week we'll be unveiling a new Serious Eats that we think you'll like. Same content, same great conversations, wrapped in a shiny new design with a few new cool features:
- Improved navigation so it's easier to find your favorite site features
- Your personal profile page gets a makeover
- Built in ability to email a story or talk topic, just like you asked for
- A specially designed print version of every page on the site
- Plus, a few more surprises we're saving
Many of the changes are based on feedback we've heard from you, and we'll be eager to hear what you think about the latest version of Serious Eats. We want to make it easy for you to find, follow, and share the conversations and information you're most interested in. This is just the beginning, more changes will come based on your feedback. Check back next week and let us know what you think!
Posted by Adam Kuban, June 6, 2007 at 9:00 AM
Longtime readers of Serious Eats have already met Robyn Lee (aka The Girl Who Ate Everything). Robyn served as our spring semester intern here until she graduated from college.
We're now pleased to announce that she has made the leap from intern to staff editorial assistant at Serious Eats world headquarters. (So much for us thinking we'd scared her off.) In her new role, she'll be working with us all on site content; creating graphic collateral (she designed the super-cute PBJ and doughnut logos); and taking kick-ass, mouthwatering, I-hope-you've-eaten-lunch-'cause-if-not-you're-going-to-be-hungry photos.
Welcome aboard, Robyn!
Posted by Alaina Browne, May 11, 2007 at 11:59 PM
We're making some behind-the-scene enhancements to Serious Eats that you will begin to to notice over the next 72 hours. What's most important about these changes is that they lay the groundwork for some really cool features we'll be introducing over the next few months. What's new now:
Log in with your username
Now when you log into seriouseats.com, you'll use your username instead of your email address. Your username is the name displayed on your Talk topics and comments. Forgot your username? Send an email to support@seriouseats.com and we'll send you a reminder.
Editable Talk topic titles!
When submitting a new Talk topic, you can now edit your title [screenshot].
If you have any questions about these changes or encounter any bugs, send us an email!
Posted by The Serious Eats Team, April 16, 2007 at 7:30 PM
Coming tomorrow to a monitor near you: AGTV. That's AG for Amateur Gourmet and TV for, well, TV.
Watch as Adam Roberts attempts to make eggs Benedict, lobster rolls, and linzertorte, among others. Will the heat of the kitchen drive our beloved amateur chef to seek professional help? Tune in tomorrow to find out.
Posted by Ed Levine, April 9, 2007 at 12:00 PM
At Serious Eats we love to eat and cook. Some of us here at SE world headquarters cook for therapeutic reasons at the end of a long, stress-filled day. Others, like me, cook most often when we have the luxury of time, on the weekends and on vacation.
But the point is we all like to cook, and we found out after getting our survey back that many of our fellow Serious Eaters do, too. So from now on we are going to post at least one recipe every day Monday through Friday 52 weeks a year. That's our plan, anyway. Who knows what will happen once recipes start to appear regularly on Serious Eats. All hell could break loose, and we could become one big community cookbook. That's up to you, our loyal Serious Eats community.
Some weeks, like this one, we are going to feature recipes from cookbooks we really like. Other weeks, we would be glad to feature recipes that our Serious Eats community members email us. Between the SE community and all the cookbook writers and chefs we have gotten to know, I don't believe we are ever going run short of recipes.
If you are intrigued by any of the recipes you see on Serious Eats, please cook them up and tell us what you think. Every recipe can be made better every time it's prepared. Recipes are living, breathing things, and we want our community members to share their observations about one when they prepare it.
From time to time we'll also be giving away cookbooks, cooking implements and utensils, and anything else we can get our hands on that we think will serve our community of food enthusiasts.
We want Serious Eaters all over the world to eat as much delicious food as possible, and recipes add a whole other dimension and range of possibilities to that stated goal.
Posted by Adam Kuban, December 18, 2006 at 5:00 PM
Hi, Serious Eaters! You've been giving us feedback over the last couple of weeks, and we've been listening. One thing you've told us after licking the bowl is that our "4 Stars" section was needlessly confusing. We've gone back into the kitchen, adjusted the "4 Stars" recipe, and what we've baked up, we hope, is infinitely more palatable. We've renamed it "Required Eating," which better conveys what this section is—links to the best food and food-related content that we can find. Bon appétit!
