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This Week at Serious Eats World Headquarters

The picture of Robyn looks like an American Apparel ad.

This Week at Serious Eats World Headquarters

Great I look like Lucille.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

@AndroidUser According to PETA's website they are.


How to Make Light and Tender Potato Gnocchi

You and Kate are too cute.

Our Vegan Month Progress: Week 3, Checking Privilege and Staying the Course

@AndroidUser We did cook for ourselves on some nights. My mom just didn't feel comfortable leaving us to "fend for ourselves" and always tried to have something on the table for us to eat even if it was steamed chicken and rice. I'm sure that's a sentiment many parents feel.

I don't think my or Lemonfair's statements preclude the difficulties of healthy options vegan/vegetarian/omni diets, but by definition veganism is an extreme. Compared to other diets, you're more limited with your options, of which the substitutions for meat and dairy have a high premium due to costs of labor, lack of subsidies, smaller economies of scale, etc.

I'd recommend trying to go full vegan at least once in your life -- it's easy to have vegan/vegetarian meals and make assumptions on how easy it would be to do it full-time, but cutting animal products out entirely is a different matter, especially during transition. I'm only now starting to get over my psychological addiction, but you can get some pretty intense hunger pangs during the day since we're rely pretty heavily on meat and dairy for a mental sense of satisfaction. In a sense it's a cognitive distraction. Studies show that those in the cycle of poverty are trapped due to the mental tolls they endure on a daily basis, creating a feedback loop as the weight piles on -- adding more would be counterproductive.

It's a privilege for me to be able to do this or go on a juice cleanse and have the job security to work at less than 100% for a few days and not be fired or penalized in any way. Anytime when we can actively make decisions about our nutrition, it's a privilege.

@calicook - thanks for the recommendation! I'll check out the recipes!

@bf It was at an "Irish" pub in Connecticut; the rings were beer battered and the waitress to the best of her knowledge told me they didn't have any egg. I'm putting faith in her that she wasn't lying about the ingredients to stop the barrage of questions :)

Hey Chef, What Savory Dishes Can I Make With Chocolate?

@SilentRhetoric For the 3rd date with my boyfriend, I made a vanilla bean risotto with sea scallops and brown butter with great success. I think you just need to think of vanilla as a spice and experiment. Buy them in bulk online and you can do some inexpensive tests!

This Week at Serious Eats World Headquarters

Want to hear cruelty? Max asks, nay pleads, all of us to name our 3 favorite cheeses. The NEXT day Vicky comes in with all of them in tow to photograph and sample.

I swear we're on Vegan Survivor or something.

Sorry, New York; Why Los Angeles is the Best Pastrami City in America

Mexican Tamale Pie (Cazuela de Tamal): All the Flavor of Tamales With a Fraction of the Work

@sheilal I use Evernote to keep track of all my recipes. There's a Firefox/Chrome extension you can download to instantly import any webpage to your notebooks -- it even gets rid of the sidebar units on SE and keeps only the text/primary image!

Mexican Tamale Pie (Cazuela de Tamal): All the Flavor of Tamales With a Fraction of the Work

Totally going to veganize this for Vegan month coming up! Thanks Daniel :D

This Week at Serious Eats World Headquarters

@canyr12 Since there seems to be some interest I might write it up and put it on the site :)

@sourdough Thanks! After seeing Kenji's writeup on tempering chocolate I knew I had to make these.

@heddylamar - that's definitely not supposed to happen! Right now we shouldn't be running any full-screen ads and I'll look into it since it seems like a bad/malfunctioning ad. If you see it again can you take a screenshot and email it to support@seriouseats.com? It'll really help with tracing the source since we don't work directly with Forbes and Economist.

The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want

@menkey that definitely should not be happening! Do you recall what ad keeps on loading and what device you're using? We'll try to fix that ASAP!

The Food Lab: How to Cook Sous-Vide Turkey Breast With Extra-Crisp Skin

@MitchB Kenji has actually tackled sous vide chicken breast before. Having made the recipe several times in the past it's pretty fantastic.


The Food Lab: For the Best Mashed Sweet Potatoes, Use Science, Not Sugar

@kenji whoops that's what I get for looking at indices and commenting at the same time. I meant sous vide at 175

The Food Lab: For the Best Mashed Sweet Potatoes, Use Science, Not Sugar

Often I'll sous-vide my beets with a bit of salt at 145 for 2 hours when I'm feeling especially lazy. It makes for the easiest side ever. Great learning the science behind it!

How to Plan the Ultimate Cocktail Party With Our Booze-o-Matic Drink Calculator

So the calculator assumes a linear relationship between # of people and total # of drinks, which doesn't take into account subject x subject interaction. I posit that at increasingly higher numbers, due to a number of factors e.g. group think, increased probabilities for awkward conversations, and diffusal of personal responsibility, the number of drinks increase logarithmically as number of people increase. JUST SAYING.

Otherwise great guide!

Win at Halloween With These Vampire Mouth Sandwich Cookies

Blah! I vant to spike your blood glucose levels!

Knife Skills: How to Prepare, Peel, and Cut Butternut Squash

Daniel I just wanted to admire the uniformity and geometry of your diced squash. You could teach kids counting and base 10 on them.

A Day in the Life: Vicky Wasik, Visual Editor

@Kenji Give me lots of soy sauce and I'll show that octopus who's boss - suction cups and all! But honestly what I want most is KARAOKE :D

This Week at Serious Eats World Headquarters

@Daniel Ugh you're telling me. I got a ball of Di Palo's mozzarella on Tues as an appetizer for dinner just because. Good news is we don't have to worry about osteoporosis this month...

This Week at Serious Eats World Headquarters

AKA the week we all gained 2lbs. No regrets!

How I Built a Barbecue Restaurant in Brooklyn: On Writing a Menu

I can't wait for Arrogant Swine to open. I'll be the one asking for extra brown.

Also have you considered par-smoking chicken thighs and finishing them to order? I agree that poultry is one of the most boring proteins to have, especially barbecued, but the masses want what the generic masses want.

Everything You Need to Know to Start Baking Awesome Bread

@AlfredoL All of the percentages are relative to the flour weight. This is how bakers calculate hydration ratios -- this recipe has a 70% hydration rate (700g/1000g).

7 Ways to Use a Cast Iron Frying Pan (Besides Frying)

Ultimate weapon for Peach. /nerd

Crème Brûlée for One From 'Paris Pastry Club'

Well I know what I'm having for dessert tonight.

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

No-Waste Tacos de Carnitas With Salsa Verde

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. 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