Latest Comments

The Baking Steel Griddle Has Arrived

Thank you Kenji for this killer review. It's finally happening, and our goal is to get production in full swing and get pre-orders shipped before our September deadline. We can't wait. I personally use my Griddle almost daily and it continues to blow me away.
Thanks Kenji,

Tips and Tricks for the Best Scrambled Eggs, Your Way

great article Daniel. i'll never look at scrambled eggs the same.

How to Make Meatball Pizza

This looks incredible Kenji and Daniel. Can't wait to try. Amazeballs is an appropriate name..

The Foolproof Way to Cook Crown Roast of Lamb

This looks amazing. Love the photos…..

Happy Thanksgiving, Serious Eaters!

Happy Thanks Giving! So grateful for all that you do!

Pizza Hack: Is Copper Better Than the Baking Steel?

Love the thorough testing Kenji, amazing work once again...

@RyanFlanigan, we had to tweak the back end, shipping is now a lot more reasonable to the U.K.

Chef Stephanie Izard's Kitchen Essentials

Love your collection Stephanie. Had an opportunity to visit Girl in the Goat earlier this year, bravo! Quite an enjoyable meal and love the ambiance.

Does Pre-Salting Make for Tougher Scrambled Eggs and Omelets?

Love this test Daniel, excellent. Another tale solved.

The Food Lab: The New Reversible Baking Steel/Griddle is Not Just for Pizzas

Thanks for your support Kenji. We are blown away by your review of the Baking Steel Griddle! Love it and big Thank You.

@Jim S
excellent idea on the disclaimer

first version will be 3/8 thickness

that size would weigh 68 lbs. Gulp :)

we may come up with something to help, however i wouldn't be comfortable with folks moving a very hot and heavy piece of steel.

shipping is certainly included in the price, and no taxes unless ordering from MA. :)

@Melchelf - perhaps in June for Serious Eats readers :)

My Pie Monday: Smoked Bacon, Pistachios, Leeks, and More!

Amazing assortment of pies everyone...

@ChrisKoller - awesome idea Chris, Thank you.....

@Okaru - great looking pie

@ Wilwn - loving that goats milk ricotta

@hogletboglet - that is killer, one of my favorites. Totally under-rated.

@Bella Regina - love the pistachios, gorgeous.

@Crkoller - got to try that, looks amazing..

Sam Sifton Dishes on Pizza

Very inspiring article by Sam Sifton. Loving Roberta's cookbook, some amazing recipes...I'm particularly fond of his mention of (baking)steel.

Back Of The House: The Life of a Cook's Illustrated Test Cook

Hey Dan,

Great article and enjoyed reading about your top tricks. Excellent.


Video: Inside Roberta's Pizza

Very cool video, i'm a huge fan. Love the Roberta's Cookbook.

My Pie Monday: Roasted Garlic, Artichoke Hearts, Caramelized Onions, and More!

@txcraig - thank you my man...

@hogletboglet -thank you. yes, we posted this one on our blog yesterday.. The bechamel added a nice flavor.

My Pie Monday: Roasted Garlic, Artichoke Hearts, Caramelized Onions, and More!

Love all these pies everyone.
@Chad S - love the simplicity and beauty...killer.

@crkoller - nice style points for the shredded parm

@chadburger - awesome, love your setup :)

@hogletboglet love the toppings, beautiful

@msecondo - nice, did you pre-cook your toppings?

@Okaru - Beautitul, nice work on the sourdough.

@wilwn - have to try the pan pizza, yours looks great!

My Pie Monday: Eggs, Tiger Meat, Cream Cheese, and More!

@wilwn - i totally agree, takes perfect timing. I have made many hard boiled eggs on top :)

@mightypizzaoven - love the roasted vege's, great browning and i thought the crust looked great.

My Pie Monday: Eggs, Tiger Meat, Cream Cheese, and More!

@kungchu - thank you!

@derricktung - thanks my man, simple but tasty.

@crkoller - 70 seconds, incredible. Well done..

@aaron - love the toppings, how did you like the fairway dough?

@billgraney - loved the pulled pork, splendid creation.

@hbpizza - great looking pie.

@heidi - love the grilled pie. Did you grill both sides of the dough?

@jimmyg - tiger meat? I'm starting my research..

@markchin - beautiful.

@michael z - killer idea with the cream cheese on top.

@mightypizzaoven - love the colors, did you pre-roast the vege's?

@okaru - love it! i had to remove my batteries :)

@wilwn love the egg on top. When did you add the egg?

My Pie Monday: Kimchi, Pickled Grapes, Barbecue Chicken, and More!

awesome pies everyone, loving all the inspiration...

@Jim s - love the reference :) This one took a couple of attempts, i was having troubles burning the pesto. Anyone else have that issue with pesto?