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For the Best Food in Bangkok, Hit the Streets

You can wander the streets of Bangkok for weeks, pointing at every single thing that looks tasty, handing over a couple dozen baht, and eating until you burst, all without ever eating the same thing twice. And you'd have difficulty spending more than around $10 a day doing it. And, in fact, that's pretty much what my wife and I did for the few days we were there. Here's just a taste of what you'll get. More

The Food Lab Turbo: Make This Smoky Eggplant Topping to Upgrade Your Ramen

I spend an awful lot of time experimenting with ramen toppings. And of all the toppings I've created, this smoky eggplant is the one. Whether you're making ramen from scratch, or just want to improve a store-bought kit, look no further than this chunky puree of eggplant meat infused with the Japanese flavors of bonito flakes, mirin, and soy sauce. More

14 Essential Sichuan Eats (Beyond Hot Pot) in Chengdu and Chongqing

Though Chongqing Province and the city of Chongqing itself are no longer part of Sichuan Province (they split in the '90s), they share a culinary and cultural backbone. It's a foundation built on the slow, smoldering burn of dried chilies, the pungent bite of raw garlic, and mouth-numbing handfuls of citrus-scented Sichuan peppercorns, all balanced with dashes of black vinegar and more peanuts than you ever thought you could eat. More

The Food Lab: How to Make Adana Kebabs (Turkish Ground Lamb Kebabs)

I ate a lot of good things when I was in Istanbul last winter—eggs scrambled with tomatoes and chilies, flatbreads topped with cheese and eggs, teeny tiny dumplings served with yogurt and sumac—but kebabs, made with juicy lamb meat molded around flat metal skewers and grilled over live coals were the kind of thing that even at their worst, were still pretty freaking awesome. Here's how to make them at their best. More

The Food Lab: How to Make Thai-Style Grilled Chicken (Gai Yang)

Thai cooks are experts at grilling all manner of meats, but nowhere does that proficiency shine more brightly than with chicken. Crisp, golden skin, coated in a richly charred marinade of toasted spices and herbs seasoned with fish sauce and sugar, the chicken is butterflied, flattened, and threaded onto bamboo skewers before being slowly grilled over charcoal. It's tasty enough on its own, but dipped into a sweet and spicy chili sauce, it becomes mind-blowingly delicious. More

How to Make Takeout-Style Kung Pao Chicken

As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home. More

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done. More

The Food Lab Turbo: These Pimento-Jalapeño Cheeseburgers Will Knock You Out

There's something about the way the caviar of the South (as pimento cheese is affectionately known) melts into a rich, oozy coating, its acidity and punch of pimento flavor accenting a thick and juicy grilled burger in a way that regular cheese just can't. Add some pickled jalapeño peppers in there in place of standard pickles and you've got yourself one hell of a fiery backyard treat. More

The Food Lab: Essential Techniques and Recipes for the Summer Grill

In honor of the grilling season I'm missing, I'm going to make it my goal to get as many folks out into their backyards and onto their balconies as many times as possible this summer, because let's be honest: everything tastes better when there's fire, smoke, and cold beers involved, and what better way to gently nudge folks outdoors than with recipes and techniques? I've written a fair amount about grilling in the past, and while this list doesn't encompass quite everything I've done, it does hit the staples of an omnivorous summertime grill with plenty of chicken, steak, sausages, burgers, and—my favorite—corn. More

What the Frappe? THIS is a Real Milkshake

You know what a milkshake is, right? Ice cream, a splash of milk, perhaps some flavored syrup or malt (if you want to get extra special), all blended together with a powerful whirring disk until smooth and creamy. That's what you think a milkshake is, but you're wrong. As any true New Englander can tell you, what you got there ain't a milkshake. It's a frappe, plain and simple. More

From the Archives: Wicked Good Lobster Rolls

A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right? More

Trevisano May Be the Best Vegetable You've Never Grilled

You've never grilled trevisano or radicchio? I don't blame you. I pity you, but I don't blame you. They're both hearty bitter lettuces, and they both become remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled. More

How Ivan Orkin is Changing New York's Ramen Cuisine

With the opening of his flagship restaurant on the Lower East Side, Ivan Orkin brings a wacky touch to New York's somewhat staid ramen scene. Beyond the lighter, less fatty ramen broths (a refreshing change-up from the New York standard), he now has menu items like fried tofu with Coney Island chili sauce and roast pork onigiri topped with tomato. Orkin's new restaurant shows the potential for ramen to join the broader category of American cuisine. More

Why You Should Be Making Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

My wife does not love polenta. This puts a certain strain on our marriage. There is, of course, nothing not to love about polenta, especially when it's buttery, cheesy, creamy, and covered in a flavorful sauce. I know this, and I think she secretly knows this. Still, when I cook polenta, I like to hedge my bets by not putting too much time or effort into it. This quick polenta with skirt steak and tomatoes is about as easy as a meaty polenta dish can get. More

For the Best Food in Bangkok, Hit the Streets


I haven't done a food tour myself, so I couldn't tell you, but in general, I find most food tours to be a bit lacking, as the things I'm interested in are not often what strike the average tourist.

The Serious Eats Guide to Shopping for Asian Noodles

@pizzafreak and @foodwalkers

Ah, I think you're thinking of fried wonton noodles, which usually are actually just eggy wonton wrappers sliced into strips and deep fried. Something like these?

Chilies, Noodles, and Lamb: 11 Must-Eat Dishes in Xi'an From the Muslim Quarter and Beyond


Yeah, it seemed strange to eat such a heavy dish in the sauna that was Xi'an in the summer, but lots of people were doing it. Maybe all tourists?

Anyhow, yeah - I saw the stir-fried version. It's actually what the guy in the second photo from the top of this post is making. It looked great, but I... ran out of time and stomach room :(

The Serious Eats Guide to Shopping for Asian Noodles


I think you're looking for the fried chow mein-style noodles that come in cans. Like these, right?

I'm pretty sure those don't *really* qualify as "Asian." Perhaps "Asian-inspired" or "Chinese-American."

Friday Night Meatballs: How to Change Your Life With Pasta

I LOVE this!

My favorite part of the decade that I lived in Cambridge was that it was so easy to get friends over to our place for a dinner party, pretty much any night of the week, and they happened at least a few times a week. That all went away when I moved back to NY and people were suddenly too busy or lived too far away or there were too many new places to go out to to be able to get over for dinner without planning. If we'd had a plan like this—a revolving door dinner party with an ever-changing guest list—it probably would have solved that problem.

Definitely going to institute something like this once we've settled in SF. Maybe even with meatballs (or vegetarian meatballs, as the case may be) :)

And I agree with everyone else: I'd love to see your recipe! You must have a few tricks up your sleeves after all this experience!

Everything You Need to Know to Start Baking Awesome Bread

Regarding enameled cast iron, most is rated for around 450, which for some recipes, is not hot enough. I've seen the cheaper Lodge and Teamontina enameled dutch ovens crack when adding dough after preheating. Le Creuset, however, can stand up to it. A few years ago I actually had an exchange with one of their tech people who basically told me that they undershoot the actual ratings just to protect themselves legally, but really, those things can withstand higher temperatures,provided you swap out the composite knob for a stainless still one (or just remove it entirely during bread baking).


A lidded stainless steel pot works just fine!

This Week at Serious Eats World Headquarters


haha, thanks. I shaved is all off before our trip after remembering how cumbersome long hair is in Southeast Asia during the summer. Best decision I ever made. And now I have an excuse to shave that mohawk I've always wanted to try. ;)

The Serious Eats Guide to Shopping for Asian Noodles


Hmm, the only other thing I can think of that you might be referring to is Chinese-style thin lo mein noodles, which would make sense, given that Wan Hua foods is a Chinese company, not a Japanese one. This would also make sense given lo mein and ramen come from the same origins and are made similarly.

Could you be a little. Ore descriptive about what you're talking sbout? Is really hard to try and figure it out when you don't offer any description or explanation other than "no." As far as I've seen, yakisoba is always made with thin, stretchy, wheat-base, circular cross-sectioned ramen-style noodles, but perhaps there is some sort of regional variation I'm unaware of. What part of Japan did you live in!

The Serious Eats Guide to Shopping for Asian Noodles


Well yakisoba literally means fried buckwheat noodles, but the dish is almost always made with stir fried alkaline wheat noodles. It's a derivitive of Chinese fried lo mein. Those noodles are made in the same manner and are the same shape as ramen noodles. I suppose technically ramen is the dish, not the name of the noodle, so maybe that's where the confusion is, but for all intents and purposes, the noodles are the same identical.

It's sort of like saying "you forgot to mention macaroni and cheese" in an article about types of pasta. Macaroni and cheese is a dish, not a specific type of pasta. Des that make sense?

How does your go to market sell them? In packets with fresh noodles and a little pack of sauce? The noodles that come in those packs are typically pre-cooked ramen noodles coated with a little oil to prevent them from clumping. Or does your market sell them some other way? I've only ever seen them sold as a kit like that. Otherwise, your other option would be to buy ramen noodles, blanch them, then stir fry them with yakisoba sauce. That's how my mother did it, at least.

Everything You Need to Know to Start Baking Awesome Bread

Oh and max, that lodge combo cooker looks pretty much custom designed for bread. Saves you the trouble of having to reach into a deep sided Dutch oven when it's blazing hot!

Everything You Need to Know to Start Baking Awesome Bread

Awesome intro post Max, I'm really excited for this column!

For those asking about baker's percentages, our long-time pizza, bread, and gadgets columnist Donna Currie wrote an easy-to-grasp intro to the topic a couple years ago. It should elucidate some of those terms and the funky math (that's actually really easy once you get it) that's involved.

It's a concept worth learning, as it makes forming doughs for any number of breads much faster and easier. It also makes it simple to scale a recipe up or down, and it saves you from having to clean multiple measuring cups and spoons to boot!

Pizza making would take WAY longer without my scale and a working knowledge of baker's percentages.

For the Best Food in Bangkok, Hit the Streets


Er...not sure where the "new and exciting" came from. Those ingredients are all pretty widely available in major cities in the US too. Easily in Boston and San Francisco, and with a little more difficult in New York. They're not commonly used outside of really hardcore authentic SE Asian restaurants, though you can find them in markets to cook at home easily enough.

The Serious Eats Guide to Shopping for Asian Noodles


Yakisoba is a preparation, not the type of noodle just like, say, hiyashi chuko. It typically uses ramen-style noodles.

The Vegan Experience, Day 5: Say No To Faux



And say hi to your brother for me!

For the Best Food in Bangkok, Hit the Streets


1. She's hardcore.

2. I have no idea, but I actually PREFER eating on the street where at least I can see how clean or dirty they are. Eat in a restaurant and you have absolutely no idea what's going on in the kitchen. We've had some... issues, but that's to be expected when traveling for months in countries across the globe.

3. I've surprisingly gained no weight at all, despite eating a LOT. and yeah, we've been walking a ton, I guess :)

The Serious Eats Guide to Shopping for Asian Noodles


Those are chinese chow fun noodles! Same thing.

The Serious Eats Guide to Shopping for Asian Noodles

Wow, nice list! I kept thinking, "ok, he won't have THIS on the list," then there it was!

14 Essential Sichuan Eats (Beyond Hot Pot) in Chengdu and Chongqing


Stay tuned for recipes. I'll be working on some next month!

Burnt Garlic-Sesame-Chili Oil for Ramen

Actually, the garlic is cooked until black and reaches temperatures well above 300°F, which is more than ample to destroy both botulism toxins and spores, so you're safe, unless you're re-introducing botulism spores with the sesame seeds. Generally, garlic is the issue though, and in this case, you're definitely decontaminating it.

How to Grill Squid: The 2 Tricks You Need to Know

Awesome simple pointers. My mom was just asking me why grilled squid is sometimes so tough or doesn't taste grilled. The answers are right here.

I've found that you can get grill grates even hotter if you place a layer of aluminum foil over them while preheating, then take it off just before adding the squid. The foil traps in some heat, which gets those bar up well past what they can achieve otherwise. You just gotta make sure to leave some room for venting around the edges, or you kill the fire (or worse, trap gas under a gas grill, which can cause an explosion. I've accidentally burned my eyebrows that way).

Smoked Eggplant for Ramen


I prefer this with a clear broth, so shoyu, ship, or tan tan will all work.


They could, though I've never experience a problem with this other than a little popping noise. Poking won't hurt.


You can do them directly over the flame of a gas burner! Just put'em above, turn on the flame, and rotate every few minutes until charred all over and totally soft. It'll take 15 to 20 minutes or so.

The Food Lab Turbo: Make This Smoky Eggplant Topping to Upgrade Your Ramen


It'll still be great without the bonito. You'll still get plenty of smokiness and umami from the grilling and the soy sauce.


It'll lose flavor and go rancid if exposed to light or heat. I'd just open a pack and smell it. If it still smells smoky and fresh and not rancid, you're good to go.

Smoked Eggplant for Ramen


loose. But honestly, I just eyeball it. Don't tell ;)

How to Make Posset, the Egg-Free, Gelatin-Free, Starch-Free Pudding

Huh. My wife has been making possess her whole life with this no bake cracker lime pie (essentially a key lime pie with ritz crackers mixed in) and never knew it. Think about how fancy she'll sound now!

Adana Kebabs (Ground Lamb Kebabs)

You can definitely use beef! Even in Turkey,mthats pretty common to see.

The Serious Eats Guide To Pizza In Naples

A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed 24 hours of my life (the first being when I took my Colombian brother-in-law on a whirlwind pizza tour of New York). We hit over a half dozen pizzerias over lunch alone, and a few more for dinner. Here now, I present to you the Serious Eats guide to Eating Pizza in Naples. More

Video: Serious Eats Cooks Peking Duck At Buddakan

Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious. Come along with Serious Eats's own Carey Jones as she learns how to make Peking Duck. Chef Brian Ray of Buddakan gives us the grand tour. More

60+ Holiday Snacks in 20 Minutes Or Less

Uh oh. The buzzer rings. Friends are coming over to spread holiday cheer and you panic. Serve frozen dumplings...again?! You can do better than that. Print out this list of easy-to-assemble, stress-free, mostly-sub-20-minutes-to-prepare munchies and paste it to the fridge. Here are 60+ dips, hors d'oeuvres, small bites, toasty snacks, sweet nibbles, appetizers, and more festive munchies to prepare in a snap. More

30 Cookie Recipes from the 2011 Serious Eats Cookie Swap

The Serious Eats Cookie Swap has become an annual tradition. We break out the Duane Reade tinsel and twinkle lights, and are forced to do a major office detox to make room for cookies. Many, many cookies. (OK, maybe a dozen doughnuts snuck in this year too). It was our third year swapping, and as per tradition, the tables were covered with butter-laden treats. Our NYC-based contributors really pulled out their ninja baking skills. Get all the recipes here. More

Serious Eats' Bacon Banh Mi

Our recipe for Bacon Banh Mi brings our favorite Vietnamese sandwich home, swapping out the usual array of cold cuts and charcuterie for bacon but staying true to the other elements that make this sandwich so balanced and irresistible. More

My All-Pie Thanksgiving Fantasy

When you think about Thanksgiving and you think about various elements of the Thanksgiving meal, it seems like you're just waiting through the big meal to get to the pie. I really believe this, which is why I always fantasized about an all-pie Thanksgiving. (Anyone with me on this?) At an editorial meeting about a month ago, we were at the office talking about Thanksgiving coverage and I shared this fantasy with the team. Knowing how much I adore and obsess over pie, the Serious Eats editors weren't too shocked, so we did the only thing we know how to do: make it happen. More

BraveTart: Make Your Own 3 Musketeers

Urban legend has it that some industrial candy snafu botched the names of 3 Musketeers and Milky Way. The tale has a certain logic. 3 Musketeers doesn't have three ingredients but Milky Way does. And the very name Milky Way recalls the smooth, uninterrupted creaminess found in 3 Musketeers. Those kinds of wonky urban legends ran amok in the eighties, but we have the internet now, so let's clear this stuff up. It's not a tasty tabloid tale of "Switched at Birth!" but rather "Murder, She Wrote." More

BraveTart: Make Your Own (Better) Soft Batch Cookies

When you first joined me in my quest to unlock the secrets of culinary time travel, I told you it would take equal parts science and magic to make the foods that could power the flux capacitor of the mind. I said, "leave the DeLorean in the garage, preheat your oven to one point twenty one gigawatts, and rev that Kitchen Aid to eighty eight mph. We're going back to the Eighties." And we did. But while there, what if some careless action altered our timeline? Could we, like Marty McFly, inadvertently create an alternate universe? One where the Keebler Soft Batch Cookie tastes freaking delicious? Friends, this isn't speculation. I have done such a thing. More

Memphis-Style Barbecue Sauce

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More

Boston: Fried Ipswich Clams at B&G Oysters

These are the only fancy-restaurant fried clams I think are really worth the cash ($14 half/$26 full). That they start with Ipswich bellies makes all the difference; these juicy, sweet, whole-belly behemoths are harvested from the mud flats off Ipswich, where experts claim that the particularly nutrient-rich soil gives the bivalves their superior, almost nutty flavor. More

Boston: Tamarind Bay's Lalla Musa Dal

As food aesthetics go, the murky, rust-brown, pebbly lalla musa dal at Tamarind Bay Coastal Kitchen can't compare to the restaurant's other specialties like the fennel cream-sauced cauliflower dumplings or the spiced lobster tail. But famed Indian chefs like Julie Sahni don't consider this dish "the most exquisite of all dal preparations" for nothing, and speaking in terms of decadence, it outclasses the rest by a long shot. More

Guide to Grilling: Planking

For all that I've grilled (150-plus recipes and counting), there's always plenty of uncharted territory. One of those areas: planking. There aren't usually many planking recipes in cookbooks, save the ubiquitous planked salmon. Put simply, planking is cooking food directly on a piece of hardwood. When cooking this way, the surface of the food touching the wood picks up some of the plank's natural flavors. More

How to Make Bagels at Home

I don't use the word magical lightly, but there really is something wondrous about making bagels at home. Maybe it's the shape. I think most everyone understands a loaf of bread, but the round shape with a hole ... well, it seems like a whole lot more work than simply plopping some dough in a loaf pan. But it's not. Really. Try making just one batch of these, and I'm sure you'll have the process down pat. Put on your sorcerer's robe and follow along! More