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Leang Chaing

Leang Chaing

Sales Operations Manager

I plan weekends, vacations, and destinations all around where next to eat. My idea of a good saturday consists of unofficial food crawls interspersed with cocktails and a couple of parks as pit stops. There are often times I think I exist only to consume a la Unicron, and I'm fine with that.

  • Location: New York
  • Favorite foods: I'm a sucker for battered and deep-fried anything, but tend to gravitate more towards the foods I grew up on - Chinese with Vietnamese/ Thai / Cambodian influences. Get me some banh xeo or salted plum and I'm a happy camper.
  • Last bite on earth: Lamb's eyes - so that at least I can say I've tried it before I died because that's pretty much one of two conditions I'll eat it.

Leang Chaing hasn't written a post yet.

Serious Entertaining: A 'Game of Thrones' Feast Fit for Kings

@Zach A. The best pie you have ever tasted. Wash it down with Arbor gold and savor every bite. I know I shall.

2 Hour Wait at Battersby? Where to Eat and Drink Nearby

I also recommend Bergen Hill, which is a small, somewhat unassuming restaurant with fantastic seafood preparation. The place can hold ~20 people max but their burrata with smoked tuna, their scallops with butternut puree, and cocktails (love their fateful surrender) are worth the expedition.

(moderately) enraging little debbie clickbait...

You know it's a flawed list when Devil Cremes outrank Nutty Bars and Swiss Rolls. I'm sorry -- it's all about the chocolate coating. Plus, I mean Nutty Bars came two to a pack so you were getting twice the value.

OMG how many more ads can be fit on this page!

Hi everyone,

I'm Leang, a new hire on the Sales Operations team, and I wanted to chime in on the discussion here. One of the biggest priorities we have is user experience -- I, myself, have been a fan of the site since 2009 -- and want to bring relevant advertising to the site. We've been putting in a lot of effort into the sponsored posts to ensure that they're the same quality that you'd expect in one of our editorial posts -- the Muir Glen post asking prominent chefs like Susan Feniger for example could easily have been a column, and Brigette Nguyen is actually pretty entertaining to watch make "hot ham pockets". That being said, these ads enable the consistently fantastic editorial coverage and allows Kenji to waffle everything in the kitchen.

I wanted to note some of the things we don't do to make money because in our opinions would worsen the Serious Eats that everyone loves: sell your data and viewing habits to 3rd parties, put in place incredibly invasive ads that take over the page automatically, autoplay videos with preroll (a hatred of mine) and shill products without a preface. If something has been provided for consideration or we're being sponsored to endorse a product, we will make it known front and center. For everything else that we might write about, like the Lime-A-Rita, we just really like product so much we're giving away free publicity!

And please, like elangomatt said, if you love our website, please support it by whitelisting it on Adblocker!

Thanks guys for the support!

Here's an Ice Cream That Tastes Like Ice Cream Cones

Can you make marshmallow and sprinkles ice cream flavors and engineer a sundae entirely without toppings for us?

A Pun-Tastic Oscar Party Menu

Buzzfeed did not have the self-restraint you did. They named their list Oscar Nom Noms

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

pan seared with some pearl onions and lots of butter

Cook the Book: 'Nom Nom Paleo' by Michelle Tam and Henry Fong

The Flintstones and haunches of meat

Win Two Tickets to Choice Eats, March 25th

dirt candy -- it's so difficult to actually get seats there

Super Bowl Party Giveaway: Pat LaFrieda Sliders

beer, wings, winning

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

Road trip down to Memphis from CT just for BBQ

Wine Tasting Giveaway: Win 2 Tickets to In Pursuit of Balance in NYC

Eat This Now: Zapp's Voodoo Potato Chips at Bon Bon Sandwiches

New Orleans has a sizeable Vietnamese population which might be why they stock the chips. I've noticed some Banh Mi/Bun places in NYC carrying delicious Zapps too.

Bake the Book: The Four & Twenty Blackbirds Book of Pie

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Seriously Delicious Holiday Giveaway: The Baking Steel

fresh shucked clams

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

vietnamese coffee

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

bone in ribeye, rare

Cook the Book: 'The New Midwestern Table'

cincinnati style chili -- is that technically midwest?

Bake the Book: Seriously Bitter Sweet

flourless chocolate cake

Seriously Delicious Holiday Giveaway: Cacao Drinking Chocolate Basket

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Vegan: Spinach and Hominy Enchiladas With Spicy Cashew Cream

I've always been terrible at planning, which works out, since my wife plans enough for the both of us. Sometimes this can be relaxing. But other times, it can be a bit more of a challenge. Case in point: inviting our neighbors over for dinner. Normally, a semi-impromptu dinner party is no problem for me, but entertaining guests while maintaining a strict vegan diet is a little different, particularly when it's on the kind of freezing cold night that requires the heartiest of meals. Could I come up with something that would keep a dinner party of mixed omni- and vegan company satisfied? More

Mott and Mulberry

This cocktail was created by Leo Robitschek of The Nomad and Eleven Madison Park in New York City. It spices up apple cider with rye and Amaro Abano, an amaro that's a bit more bitter than Averna, and a bit less mentholated-tasting than Fernet. More

Sweet Technique: Assembling Layer Cakes

Employing good cake technique and best practices can make the endeavor a whole lot less stressful for the baker. The biggest, most important step that you can take when making a cake comes well before you begin icing or stacking layers. For celebration cakes, there is no step more important than coming up with a plan and a timeline. Come learn the basic steps of layer cakes! More

Yellow Birthday Cake

I've made a lot of fancy flavored birthday cakes for other people, but when my birthday rolls around, I prefer the same old-school, yellow cake that I remember my mom making for me. Hers was made from a boxed mix, but my version is homemade. This cake tastes how good yellow cake should; buttery, light, and moist. I use a soaker of simple syrup with real vanilla bean to ensure that the layers pack extra moisture and flavor. More

Sunday Supper: Sloppy Joes

Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. I don't know what did it, but this past week I'd been craving a good sloppy Joe.... More