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Carrie Vasios Mullins

Carrie Vasios Mullins

Editor of Serious Eats: Sweets

National editor at Serious Eats with a focus on all things sweet

Carrie Mullins is a national editor at Serious Eats, with a focus on all things sweet.

  • Website
  • Location: San Francisco
  • Favorite foods: soup, dumplings, (soup dumplings!), pâte de fruits, tzatziki with warm fresh pita
  • Last bite on earth: Warm blueberry pie with cold vanilla ice cream

Put Aside Your Pie Plate and Make This Blackberry-Thyme Galette

Galettes are simply free-form tarts, but there is something about their ease of preparation and rustic look that makes them perfect for summer. This version replaces the traditional pâte sucrée dough with a tender cream cheese-based dough that's flavored with fresh thyme. The galette is filled with lots of fresh blackberries, meaning it's good on its own or even better with a scoop of vanilla ice cream. More

Golden and Crisp Blueberry Crumble Bars

@mollylipsitz: yup, corn starch will work

Taste Test: The Best Fast Food Chicken Nuggets

@all: just to clarify, @khark was right- we've changed our taste test methodology across the site to only highlight what we feel are the best items. Our thinking is that it's our job to point you to the best, most delicious food, not talk about things we wouldn't recommend. That's how we shape stories for the rest of the site, so it makes sense that our taste tests would run the same way. (And yes, we know that not everyone likes this approach. We'll have to agree to disagree!)

How to Make Foolproof Blitz Puff Pastry

@buckwheat: And for more specific ideas check in on Thurs- we have 3 recipes for using the puff pastry coming

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

Smushing s'mores is one of my favorite posts of all time too! May it squish forever

Best Quick and Easy Strawberry Shortcakes

@maggiepoo: shortcakes are traditionally biscuit + macerated fruit + whipped cream. That said, vanilla ice cream would be fantastic. It would melt into the biscuit a little faster, but still be delicious.

Best Quick and Easy Strawberry Shortcakes

@scargosun: good catch! it should be whisk, and I'll update that now

Olive Oil Cake with Roasted Grapes & Chocolate Ganache

@strongbad789: olive oil cakes (esp those made with polenta/cornmeal) can be a little more dry (that's the Italian style) but it shouldn't be unpleasantly so-- I'd recommend taking it out earlier next time. I gave a time range because everyone's oven runs differently and yours may run hot.

We Taste 9 Fast Food Vanilla Milkshakes (and Risk Permanent Brain Freeze)

Hey guys, in regards to the inclusion of Chik-fil-a in this piece, I think it's best to quote Kenji when he responded to comments on a post he wrote a few years ago. The same sentiment applies, though of course, sub [milkshake] for [chicken]:

Hi folks, please do try to keep the comments on-topic. This is a food blog, not a politics blog. It's totally fine to have a healthy debate about your beliefs, but the comments in this section *must* be about food. It's a basic part of our comment policy that all comments must remain on-subject in a given thread. It's the best way we have of making sure that everyone who comes to the site to read about food will be able to participate in a conversation that is relevant to them....For this thread, let's keep the focus on the chicken and the sandwich. We're not in the business of censoring anyone that we don't agree with, but it's our job to keep conversation relevant, civil, and on track.

Thanks for understanding!

Kenji

Olive Oil Cake with Roasted Grapes & Chocolate Ganache

@juliacarolphoto: i think so- the taste will be a little sweeter

Olive Oil Cake with Roasted Grapes & Chocolate Ganache

@zorazen: I thought about foccacia but when I make foccacia with grapes I put them in whole. Not sure if this version would be too sweet.

Olive Oil Cake with Roasted Grapes & Chocolate Ganache

@esk6805: I agree that it's not the most obvious crowd pleaser but I hope you'll give it a shot anyway!
@kimthaism: I'm glad you enjoyed it- and let me know how it goes. I'd love to get feedback on the recipe. I'm already thinking about what else I can use the same style of grapes for (pizza topping?)

What's the Difference Between Light and Dark Brown Sugar?

haha er, love it when we're all responding at the SAME TIME

What's the Difference Between Light and Dark Brown Sugar?

@Hassouni: generally turbinado and demerara can substituted for light brown sugar-- just check the crystal size. Some (esp demerara) can be in large crystal format that won't dissolve properly and they're best used as, say, a crunchy topping on a cake. Muscovado sugar is made straight from the sugarcane juice, is usually sticky and has a strong molasses flavor. If you're going to substitute, it works best for dark brown sugar.
@axled: the only true way I know of making light brown sugar is to mix molasses with sugar, but you can control the amount and how light/dark you want the end product.
@DCDreams: the reason is that, while I understand that the nutritional properties are a concern for many people (and an interesting question) the article was focused on pure substitutions in a culinary sense.

The Serious Eats Guide to British Sweets

@all: our bad! we're updating soon with sticky toffee pudding, fool, and a few others. @zorazen: that made my day. total Dad joke

Crunchy Almond Butter Oatmeal Cookies

@chummm: I'm not sure that this dough would take well to freezing.
@amym718: a lot of natural nut butters come in versions where you have to stir them before using because there's a separation of the oil and the butter. You can use that in a pinch but I've found that ones that don't require stirring (easiest example: Jif or Skippy PB) are easier to use

Cookie Monster: Crunchy Almond Butter Oatmeal Cookies

@tipsykit37: I'm so glad you enjoyed them!
@ilovebroccoli: I know. All these changes are a little overwhelming. But the idea is that we're moving away from columns to a broader, more flexible recipe approach. So, still cookies, just not necessarily every week

Staff Picks: Design Your Dream Ben & Jerry's Flavor

@A Serial Cereal Eater: It doesn't have to be -- we're not trying to shill for a particular brand. This is purely because nationally, people understand what we're talking about when we talk about Ben and Jerry's...ie crazy mix-ins, the more the merrier, and it made sense as a jumping off point for some ice cream fantasizing.

Cookie Monster: Crunchy Almond Butter Oatmeal Cookies

@all: sorry-there were some technical issues with the recipe but it's linked and updated

Vegan Chocolate-Coffee Muffins

@all: yeah, it's a fine line but as Tipsykit37 mentioned, it's the lack of frosting and the emphasis on coffee. that being said, I ate these day and night...

Dark Chocolate Cashew Sea Salt Cookies

sorry for the confusion- I used roasted unsalted cashews, but any variation should work. if they're salted just decrease the salt in the batter by 1/4 teaspoon if you'd like

A Brief Guide to the Wonderful World of Entenmann's Doughnuts

I always thought the crumbs looked like sugar coated rabbit food, but I loved them anyway

Dark Chocolate Cashew Sea Salt Cookies

@JeremyMiller: The almonds will change the texture because they'll be much crunchier, but taste-wise, they should taste just as good

Behind the Scenes in Carrie's Home Kitchen

@Keios: it is! love their brews

Behind the Scenes in Carrie's Home Kitchen

@Teachertalk: haha thank you! :)

Weekend Baking Project: Key Lime Bars

@therealdearmarin: it won't be quite the same, but I think you could definitely sub in lemon juice