Anyone can make pancakes, but what does it take to make great ones? You need a point of view, and you have to experiment enough to leave your imprimatur on the griddle while keeping them recognizable as pancakes. When someone has a paradigm in their head and achieves it—that is pancake greatness.
The murmurs began at around 7 p.m. at the James Beard Awards. Two well-known journalists sidled up to me in the press room and asked me if I had heard about Josh Ozersky. "Did he die?" I asked one. He said that that's what he had heard.
I've had a egg- and toast-loaded three months of eavesdropping while eating my way through New York's diners, as many as I could without getting divorced, and have come to the inescapable conclusion that they are as essential to our way of life, our democracy, and our sense of community, as any other American institution we have right now.
Whether you're sipping piña coladas on a beach, drinking hot chocolate after a brisk day of skiing, or just hanging out with people you love, we hope your holidays are filled with good cheer, warm feelings, and of course, seriously delicious food and drink.
As we wind down our efforts on the site for the next few days and scatter like wind-blown dried stuffing crumbs for the holiday, I wanted to take a moment to wish our ever-growing Serious Eats community the happiest of Thanksgivings.
Eating, eating, and...more eating. It's just another day in the life of Serious Eats Overlord, Ed Levine.
This summer's ice cream issue of the Serious Eats magazine is packed with more creamy deliciousness than a pint of our favorite mint chocolate chip.
Whether you eat a burger a day like Popeye's friend Wimpy or just dabble in the burger arts, you're sure to find a few useful tips for cooking and eating burgers in the latest edition of the Serious Eats magazine.
When great chefs ask you to be their guinea pigs you have to say yes. That's why we headed over to one of New York's top restaurants, Del Posto, to see what chef Mark Ladner would do with an eight-course vegan tasting menu.
Our beloved, multi-talented Robyn Lee is leaving Serious Eats a mere 7 1/2 years after she arrived as our very first intern, right after we launched in January of 2007.
At Serious Eats World HQ our Friday afternoon happy hours revolve around beer. We even have a stash of growlers in the office, awaiting weekly refills. And as the weather grows warmer, our happy hour rolls around earlier, hence it should be no surprise that this month's issue of our magazine is dedicated to beer, a subject near and dear to all of us.
SE Overlord Ed Levine donned his monkey suit last night to attend the James Beard Awards, aka the Oscars of the food world. Here's his take on things, including a behind-the-scenes look at how the winners are selected.
Serious Eats is now more than seven years old, and like most seven year-olds we grow and change in spurts. Over the next few weeks and months, we're going to be making some changes at Serious Eats to focus on what we do best: helping you discover and create great food experiences. Here's what to expect.
I don't know that every serious eater would agree, but breakfast is my favorite meal of the day. Why? Let's face it: there are few better thing on this earth than eggs, doughnuts, and French toast, which are all considered quintessential breakfast foods, as least by me. So when our editors suggested a breakfast issue of the magazine, I quickly concurred.
The new Chinese Food issue of the Serious Eats Magazine is out and available for download right now!
The SE Overlord looks back on his monthlong vegan experiment, and the surprising lessons he learned.
The new Chocolate issue of the Serious Eats Magazine is out and available for download right now!
As I write this I only have a day and a half left in my vegan month. I could say who's counting, but I have to admit that I am. As we near the home stretch of my vegan adventure, I have a few thoughts on how things have been going.
As Ed nears the home stretch of his vegan month, a death in the family tests his resolve.
This week, our intrepid founder and overlord gets into a vegan groove with tofu, meets his new favorite chocolate bar, and more!
Last weekend, the Vietnam's first-ever McDonald's opened in Saigon. We talked to Hanoi-based blogger and street food expert Mark Lowerson to find out what Mickey D's move means for the future of Vietnamese food culture.
Yup, that's right. Pizza-loving, pork-obsessed, barbecue-crazed me is going to try to scale a gustatory Mount Everest by sticking to a vegan diet this month. Here's how my first week went.
We're putting the pigskin aside for the moment to focus on the food of the respective cities this year's Super Bowl contenders hail from. At first glance, it looks like a blowout: Seattle's food scene has absolutely exploded in the last 20 years. But in recent years, Denver has been coming on food-wise, so without further adieu, let the food game begin!
I don't know about you, but I think sliders rank right up there with my all-time favorite foods to serve at a Super Bowl party. They're small, portable, and totally delicious. That's why we've teamed up with our friends at famed New York City meat purveyor Pat LaFrieda to give away three five-pound boxes of their juiciest sliders, sent directly to your door.
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