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The Tea Cup and the Dragon: Secrets of China's Favorite Green Tea

When outsiders try to learn about tea, they're usually stymied by the industry's mindboggling complexity, and a marketplace rife with misinformation and counterfeit product doesn't do much to help. That's why I've made the journey to one of China's tea capitals: to learn how and why this little leaf from a plain-looking shrub drives a whole economy wild. More

The Lazy Cook's Black Beans

@SiliconValleyGeek My bad! An earlier version of this recipe called for soaking, but we changed it after Kenji found that soaking black beans isn't necessary. I forgot to remove that headnote; fixed now.

The Best Po' Boys in New Orleans

@Vittrick I wish I could have tried Mother's in its glory days. When I was there a couple years ago, everything tasted so tired.

Will maintain my love of Domilise's for its killer balance of mayo and mustard, but I'm taking this with me next time I'm down there. Which better be soon.

Set Course for Dumpling Galaxy: The Makings of My Favorite Dumplings in NYC

@Andrew @suddenlysandwiches Thanks for these notes! (And glad you liked the place, Andy.) I've amended the post with corrections re: lamb and guo tie's origins. But I do think it's telling that where you do find lamb, chili and/or cumin are almost always there with it.

Set Course for Dumpling Galaxy: The Makings of My Favorite Dumplings in NYC

@BanannaP Depends on your guo-tiechnique (sorry) generally. I'm terrible at timing the initial fry, the steaming period (and how much water to add), and the final fry—my skins tend to rupture and the dumplings stick. But if you can handle that part, the slurry should be pretty easy. You just need to work out how much to add with trial and error—and use a slick pan like well seasoned cast iron or a nonstick skillet.

Set Course for Dumpling Galaxy: The Makings of My Favorite Dumplings in NYC

@monopod Let's find some investors and make it happen!

@Ocean Kept throwing me off while I was writing, too.

Cook-and-Serve Flour Tortillas From TortillaLand Are as Close as You'll Get to Homemade

@BostonAdam Bluh, broken html. Fixed!

Lowcountry, High Class: Eating Through Charleston in a Weekend

@ryanjfarrell Hannibal's!

How I Built a Barbecue Restaurant in Brooklyn: Decorating With Flamethrowers

Thank you for adding purse hooks, Tyson. When I was reviewing restaurants I always silently cursed bars that lacked them. (The camera bag is heavy!)

New York's Best Bagel Comes From a Department Store. Here's How It's Made.

@expensiveeats Well it's the cafe at Barney's, so the prices are what they are. It's obviously not a place for a cheap meal. But the purpose of the story was to talk about the best place in NYC to get a very NYC-iconic food, while showing why this particular example is so good. And I appreciate that the to-go option is very reasonably priced.

If you're looking for a more home-oriented story, we have a bagel-baking tutorial right here.

New York's Best Bagel Comes From a Department Store. Here's How It's Made.

@expensiveeats $20 for a dozen bagels comes to less than $1.75 per. That's right on par with plenty of bagel shops.

New York's Best Bagel Comes From a Department Store. Here's How It's Made.

@diearte2 Afraid not—they're about $20 a dozen ordered take-out or you order the $9 basket with cream cheese for sit-down. Definitely inconvenient. And I hear you on the hed :).

@bobbob I feel like a jerk for saying so but my recent experience with Bagel Hole is they've gone downhill. Not as chewy/malty/fresh-tasting as they used to be. We got them several times for Bagelnomics research. Not that they're bad these days, but I wouldn't get them over, say, Absolute.

@Damian Sounds awesome. Thanks for sharing those!

New York's Best Bagel Comes From a Department Store. Here's How It's Made.

The hed's my fault, not Laura's, if you don't care for it. (>_

Here's why I went so bombastic—there's been no shortage of articles in the New York foodosphere about bagels recently, yet none of them mention Mark. Ed brought these bagels in one day and biting into one was just eye-opening. There's nothing transcendental about eating one, but they're just textbook delicious classic bagels from the days before bagels weighed half a pound and were loaded with gobs of cream cheese. So we wanted to do some shouting from the rooftops to give them their due.

For me, the really special thing about Mark's bagels is the crust. It has that whole burnished-malty thing that good bagels need, but the texture is something special—it crackles. It's not leathery, nor super-chewy, nor hard and crunchy. Just a light, airy crackle, almost like a snappy sausage casing, that gives way to a more substantial chewiness. That's a rare thing for any bread, but these bagels nail it.

How I Built a Barbecue Restaurant in Brooklyn: My 18-Hour Work Day

@AndroidUser Bloop, pre-coffee typo. No-camera-phone-photos.

Smoked Honey Mint Chip Ice Cream

@Copperkettle218 With such a short smoking time, and considering you're diluting the smoked cream with fresh, the nuances of those fruity woods don't come through. You can use them just fine, but this is an application where you want a strong hit of smoke.

How I Built a Barbecue Restaurant in Brooklyn: My 18-Hour Work Day

@frizzaldo We have a strict no-camera-phone-photo policy on SE, so we haven't been illustrating this series with snapshots from the build-out. But if I can get a photographer out there we'll try to take care of that!

The Lazy Cook's Way to Great Black Beans

@atombaby Ditto @fluffywarthog1029

@MelissaH You certainly can, but I find I usually have to reduce my cooking liquid down once the beans are fully creamy. You can do that in a crock pot by leaving the lid off but it's a time-consuming endeavor.

The Lazy Cook's Way to Great Black Beans

@Rosewood Totally dig canned when I don't want broth, such as with burritos. Hmm, should really make some of those for myself soon.

@Ocean Fixed!

Everything You Need to Know About Keeping Bees and Producing Your Own Honey

@thebarkingdog I MIGHT have had a Wickerman supercut on repeat while editing this piece.

New York Essentials: 10 Must-Eat Desserts in NYC

@suddenlysandwiches Good point! We've updated the post.

It's a Miracle: These Chicken-Breast Kebabs Won't Dry Out

@Werefrog Thanks! Re: pectin in your full-fat yogurt, that should be just fine.

It's a Miracle: These Chicken-Breast Kebabs Won't Dry Out

@GG Sorry, I prefer to respond to people with the same [lack of] civility that they direct to my company. If you'd like to have a real discussion about the ins and outs of web publishing, and why we make the decisions we do, hit me.

@Cassandra Jane We're working on improving Taboola to make the ads more relevant! Stay tuned. And yes, there will certainly be more ice cream.

It's a Miracle: These Chicken-Breast Kebabs Won't Dry Out

@Petey K Josh is credited in the second graf of the article—Daniel's merely writing a post resurfacing the story, similar to our weekend recaps of the week's content.

It's a Miracle: These Chicken-Breast Kebabs Won't Dry Out

I dunno, just some guy who works here.

We're publishing less because the stories we do now take more time and resources, and the vast majority of our readers aren't constantly coming back to the homepage. For some publishers, volume of posts is the way to grow. We're taking a different approach that our guts and site metrics tell us works better.

It's a Miracle: These Chicken-Breast Kebabs Won't Dry Out

This Week at Serious Eats World Headquarters

@akay1 So far as I could tell he just had that one crazy horn. This was the first buck I've encountered; not sure if their horns differ on average from wethers or lady goats.

Dulces: Arroz con Leche (Rice Pudding)

I couldn't help but think of the stereotypical fiery Latin temperament when I was making this recipe. Arroz con leche (riz au lait or rice pudding), is such a languid, drowsy, gentle thing, so tender it's even suitable for those with smooth gums and weak constitutions, and yet, it is among the most well-liked and frequently made desserts throughout Latin America. Maybe we're all bark and no bite. More

How to Buy, Store, Use (and Re-Use!) Spices

It continues to baffle me how little attention is given to spices today. Maybe it's because we're told to eat local (they rarely are) or organic (they're usually not). Spices seem to still have a reputation of being slapdash cover-ups for mediocre chicken—and far too often they are—but they don't have to be. Yes, spice hunting requires a little time, effort, and money (though less than you think), but once you start using fresh spices in you're cooking, you may just find yourself addicted. More