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Ida Yu

Ida Yu


I'm a 4th year at the University of Virginia, majoring in Computer Science and Psychology but with a serious love for all things food. I've been interested in food my entire life, ever since I was learning the alphabet and I could only pronounce 'k' as "cake." I love making everything from scratch and I'm willing to take on any baking challenge. I have hundreds of recipes bookmarked and I'm planning to try all of them...someday.

  • Location: New York, NY
  • Favorite foods: Dark chocolate, mangoes, peaches, dark chocolate, coconut chips, Original Goldfish, Honey Bunches of Oats, and dark chocolate.
  • Last bite on earth: A slice of chocolate cake with chocolate Swiss Meringue buttercream and salted caramel sauce. Or a Little Debbie Fudge Round, heated in the microwave for 15 seconds.

13 Zucchini and Summer Squash Recipes We Love

Now that's it's the middle of August, zucchini is everywhere. For those of us with gardens or CSA memberships, that can mean more squash than we know what to do with. If you've run out of ways to handle the abundance, we've got recipes sweet and savory to help you cook up your glut of zucchini and summer squash. More

Seafood Sandwiches We Love in Chicago

If you didn't already know, August is National Sandwich Month. It's a purely arbitrary celebration, but it nonetheless serves as a good time to step back and take a look at some of Chicago's best options between two slices of bread. Today we wanted to look at one of the most difficult sandwich genres to do right: the seafood sandwich. More

Venezuelan Arepas at El Aripo Café

El Aripo Café is a tiny (read: 12 seats), nondescript arepa joint cranking out satisfying arepas with traditional flavors. They're all made from dense corn dough patties that remain moist on the inside but pick up a toasty golden crust outside after being griddled. And unlike some other arepas we've tried in the past, the corn dough bears a faint but unmistakable flavor of corn, an ideal flavor backdrop for all of the fillings. More

Last Minute Discounts on New York Cooking Classes

Every week we spotlight cooking classes sold through our partner CourseHorse to take in the weeks ahead. Some of the most popular classes CourseHorse offers sell out way in advance, but cooking schools like the Institute of Culinary Education and the Astor Center are now offering deals on last-minute-availability seats exclusively through us. Want a sweet deal on a cooking class? Here are six classes with discounted seats. More

Last Minute Discounts on New York Cooking Classes

Every week we spotlight 20-odd cooking classes sold through our partner CourseHorse to take in the weeks ahead. Some of the most popular classes CourseHorse offers sell out way in advance, but cooking schools like the Institute of Culinary Education and the Astor Center are now offering deals on last-minute-availability seats exclusively through us. Want a sweet deal on a cooking class? Here are seven classes with discounted seats. More

Where to Eat Near Grand Central Terminal (Our Updated Guide)

We've updated our guide to eateries in and around Grand Central Station to clear up all of your questions if you find yourself in the area looking for somewhere to eat. "How do I avoid the tourist traps?" "Should I venture outside the terminal?" "Where should I go for a solid, quick slice of pizza?" "Can I get a world-class dinner without hopping a cab?" Read on for the answers and our list of suggestions, complete with a map! More

CakeSpy: Cadbury Creme Egg in Hole Toast

I would love to see some scotch creme eggs!

Culinary land mines

Blehhh wasabi and mustard. Absolutely repulsive. I hate it when they hide in sauces and sandwiches and make them inedible.

What to do With a Lot of Whipping Cream

You could make soft caramels or caramel sauce! Or, you could even freeze it and bake/cook with it later. If you freeze it, it won't be as good for whipping once it defrosts, but cooking and baking is fine!

In search of a good old fashioned cake donut recipe

Well I am quite late to the game, but just thought I'd chime in! I just made an attempt at old fashioned cake donuts yesterday and though my try wasn't successful in terms of texture, I definitely got the craggy appearance. To get the characteristic cracks, use a lower temperature of oil and leave the rings in until you see the cracks appearing on the top, then flip them. This recipe http://www.completelydelicious.com/2012/01/old-fashioned-sour-cream-doughnuts.html gave me the cracks but the texture wasn't as cake-y as I wanted it to be /:

Market Tour: Slodycze Wedel is Greenpoint's Go-To for Polish Candy

Are you sure that the Vodka by Solidarność were 7.99 EACH? There's a couple of stores by my house that sell the same candies for 7.99 a pound and there's a lot more than 1 per pound!

...If they really are each, I'm about to set up a table outside the store to sell them for even $3.99 each and make a fortune!

First Time Making Bread, help!

I have had WONDERFUL luck with this recipe: http://www.food.com/recipe/5-minute-artisan-bread-325571

I like swapping out half of the flour for whole-wheat!

Vegan: Crispy Smoked Mushroom "Bacon"

I realize this is completely antithetical to veganism...but do you think your in-a-pot cold smoking method would work if I wanted to make small batches of real bacon?

Win Pop Chart Lab's 'Cooking Measurements Tea Towel'

I once misread the recipe and switched the salt and sugar amounts...for blueberry muffins. What's more, this was a Home Ec course and we were supposed to submit the muffins for grading/sharing....

Snack Attack: What's Your Favorite Snack Cake?

Do Fudge Rounds count?!

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

super hot cast iron, finished in the oven, cooked until medium rare!

The Food Lab: Homemade Shin Cup-Style Spicy Korean Ramyun (Beef Noodle Soup)

Just out of curiosity, what's blajh?

Goat Neck

Extra-Flaky Scallion Pancakes

I love these flaky scallion pancakes, but has anyone ever tasted the fluffy, yeasted version? They're crispy on the outside but fluffy and moist on the inside and just a little bit sweeter than the flaky ones. I think that should be Kenji's next project!

Preserved: Boiled Cider Syrup

I actually just recently made this and it's crazy delicious on pancakes! Or mixed with a little hot ginger tea!

Where's the paw paw love?

And I think actually, the pawpaw has made its way to some Asian countries and it's gaining ground, but mostly among alternative food markets. It does have a flavor that can be off-putting to some people when they first try it (I've wasted many a pawpaw on an unadventurous friend!)

Where's the paw paw love?

I fully agree that pawpaws are a wonderful fruit - sweet, fragrant, and tropical! I believe the reason they aren't more popular is that they are very difficult to ship. When ripe, they bruise impressively easily; I've had some bruise just leaning against the edge of a tupperware container. And in my experience, once they bruise, it's quite easy for them to crushed, which hastens rotting. I once harvested a bag full of them and despite being as careful as possible, quite a few had been reduced to pulp by the time I got home.
And something that I found a little annoying about pawpaws was the super-strong smell. While it's mostly a very nice, sweet smell, it can get kind of cloying and my fridge STILL smells like pawpaws even though it's been over 2 weeks since a pawpaw has been inside!

Eating out in Madison, WI

Robyn, you are wonderful! And I will only be there Monday evening and Tuesday. No cheesy bread for meeee D':

Eating out in Madison, WI

Is there nowhere good to eat in Madison!? Oh no...

This Week at Serious Eats World Headquarters

Ahhh I missed the shrimp chips AND Zelda's visit D:

Taste Test: American vs Old World Dry-Cured Hams

@derrenba The point was not to single out one and only one type out of the ones tasted. The point was just meant as a caveat since it was singled out of other SPANISH hams available for purchase as the cheapest. There weren't any direct comparisons made with the other hams that were tasted. And it's true, even $25/lb isn't cheap for the average American to make a sandwich with everyday, even though it was the cheapest of the Spanish hams.

And I really don't understand why there is so much upset about this taste test. This wasn't meant to be an all-inclusive, taste-every-possible-ham test, just a basic first step. And if you think it's not up to par with other SE taste tests, just don't finish reading this one. There are plenty of other really great articles being posted fairly frequently.

And one more note, imagine if you lived in a small town where all you had available was indeed prepackaged ham, or you only had a few (maybe these!) to choose from. Not everyone has the luxury or budget to take their pick from dozens of artisan hams.

What's Your Favorite Cracker?

Plain Ritz and saltine crackers are absolutely delicious, and I will eat any type of stale cracker.

Oddly enough, cheddar is not my favorite Goldfish flavor. I'm partial to the Original and the Parmesan, and the pieces that are a little extra golden are my favorite!

Ask the Critic: 'Real' Chinese Food in NYC

There's a great place that just opened on 42nd called Szechuan Palace. It's not far from Times Square, but it's not touristy and serves really great, authentic Sichuan food. The chef was actually trained at a school in the Cheng Du area!

Where to Eat Near Grand Central Terminal (Our Updated Guide)

@Geggs Thanks for letting us know about that! Their lunch menu is actually still accessible online - that might be worth a call to let them know to take it down!

@djbennyb The Mangia by Grand Central actually is not closed. The one in the Financial District closed, but if you check the website (http://mangiatogo.com/) the 48th street spot is still open. Thanks for your nice comment!

Cook the Book: 'Canal House Cooks Every Day'

Pasta tossed with fresh pesto, tomatoes and little cubes of mozzarella!

Cook the Book: 'Franny's'

pasta with any simple sauce - pesto or tomato!

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