• Website
  • Location: Brooklyn, NY
  • Favorite foods: dairy and carbohydrates
  • Last bite on earth: my tongue.

How Brooklyn's Acme Makes 5,000 Pounds of Whitefish Salad a Day

This is a Greenpoint gem!

8 Ways to Hack Your Bud Light Lime-A-Rita

Don't you knock it until you rock it!

This ain't shillin'. This is some good summer beverage fun. It's like a trashy beach read, except it's for a backyard BBQ. Besides, isn't a little innovation from Budweiser a good thing?

Chesapeake Crab Crackers

The Old Bay is implied here, right?

In Our Community Corner: Meet Erica Jacobs (aka: 'Teachertalk')

If this the TeacherTalk fan club, consider me a long-term member!

New York Penn Station

Pizza Suprema! 31st and 7th Ave. Worth the exit.

Or the Salumeria at 29th and 7th. Salami, egg, cheese, and heaven on a roll.

Chicago: Massive Burgers Make for a Good Lunch Deal at Benny's Chop House

The messier the burger, the better. Chicago may be my new love!

Serious Eats Neighborhood Guides: Carey's Park Slope and Prospect Heights

I love this post, neighbor! :D And I absolutely agree with your recommendations.

Bergen Bagels is head-and-shoulders better than the Brooklyn Bagel Shop (Prospect & Vanderbilt). Joyce's baked goods win my heart every time, but there's some decent coffee at Sit and Wonder (St Marks & Washington), though my friend Kate and I lovingly call it "Sit and Wait". I would add Les Gamins (Vanderbilt & Dean) for some yummy French comfort food with a lovely backyard garden.

Have been away all summer.

You're asking the right place, my friend!

Demystifying 00 Flour

i'm glad i googled what "00" flour was. sounds like a toughie to work with!


Can't wait to make this one at home! (I mean, my dom.)

Best Food You've Had at a Music Festival?

I wish venues would advertise their food a bit more in those big music festivals. It definitely sways my decision!

Cereal Eats: A New Column Devoted To The Cereal-Obsessed

Yey, Leandra! :D

I Actually Like The Ads on Serious Eats Now

Yo, @ajmill1978! Could you send a screenshot of what you're seeing over to

(thanks for the ping, @teachertalk!)

The Burger Lab: How To Make Any Cheese Melt Like American (Almost)

mmmmm. I can practically SMELL the beefy goodness from these pictures. I know what I'm having for lunch!

Meet & Eat: Kayla M. Le Goff, Serious Eats Intern

Lunch near the Brooklyn Botanic Garden (Prospect Park)

Tom's is open on Sundays now!

Lunch near the Brooklyn Botanic Garden (Prospect Park)

* Teddy's on Washington north of Lincoln (yummy Greek place)
* Amorino on Vanderbilt and Prospect (artisanal pizzas)
* Gen on Washington at St Marks (sushi place with a very comfy ambiance)
* Chevella's on Classon at Park Place (GREAT mexican food)
* Eton on Vanderbilt just north of Prospect Place (dumplings! shave ice! delicious!)
* I've heard great things about Franny's on Flatbush but I haven't been there yet

If you want to avoid fancy/trendy/overpriced, pass up The Vanderbilt & Pequena. Tom's Diner is a classic Brooklyn establishment, though there's always a line out the door on weekends, and it's best for brunch.

Wherever you go, follow up with ice cream at Blue Marble on Underhill!

Honolulu eats! No sushi please!

this is a GOOD question. I visited Oahu a year and a half ago and had a hard time staying away from chains. :(

Fleur de Sel Honey Cream Caramels

These look so delicious!

The Food Lab: How to Make Scallion Pancakes

!! I've always thought these would be an easy, yummy snack good for vegetarians like me! I'm totally pumped to make these at home.

Drinking the Bottom Shelf: American Regional Lagers

I am utterly SHOCKED at the love for Natty Boh over here. You are my people!

Best Chai Latte in NYC

I second Doughnut Plant!

Whatever happened to Zima?

@Lorenzo, "alco-pop", now you've got me wondering what genre of drink Zima falls under. I found an old post from Mr Kuban - - that calls it a "malternative".

How did people classify Four Loko, anyway?

What's Brewing at Sixpoint for Beer for Beasts

I wish I was there.

Daily Slice: Tomato Pie from Conshohocken Bakery

I think I could get into tomato pie if it was spiced just right.

(Non-Food) Thanksgiving Traditions

Thanksgiving is my favorite holiday to spend with my family because we get to show our appreciation and thanks to one another through food and our words (instead of gifts, like at Christmas time).

What kinds of family traditions do y'all have? In past years, we went around the table and let each person speak for what they've been thankful for in the past year. One year, I chose a Polish poem about graciousness (we're Polish). But I need some new ideas -- help me out!

Demystifying 00 Flour

One thing many home pizza makers struggle with is using 00 flour in a conventional home oven. For those that have overcome this hurdle, how have you done it? I have found 4 tricks that make it possible to use... More

Shakerato? I'm confused, what is this? Is this a dessert or a coffee? If you're already at Eataly, why not just get gelato and/or espresso? "Shakerato fiends" please enlighten me. I am honestly open to this, but I am suspicious.... More

Drinking the Bottom Shelf: Boone's Farm

Did you realize that Boone's Farm wine still exists? I hadn't come across it in years, and I tend to come across these things. But Wednesday afternoon I gave the liquor store guy a ten and got back $1.03, a disgusted glare, and the three sexiest-looking bottles of full-strength Boone's I could find. More

What's Brewing at Sixpoint for Beer for Beasts

On Saturday, March 26, BeerAdvocate and Sixpoint Craft Ales are throwing Beer for Beasts, a benefit event for the The Humane Society of New York City. We're really excited for the beers—at least thirteen brand new brews will be made just for this event. Each staff member is spearheading their own brew, in addition to a few collaborative efforts. We asked our friends at Sixpoint to fill us in on what's in the fermenters so far. More

Vegetarian Chili

When it comes to chili, I am a man with opinions. I had my first awakening in college with the kind of strict, fundamentalist Texas chili that eschews both beans and tomatoes. For years I just assumed that was the final word on the subject, and I annoyed friends and relatives if any chili didn't meet those specifications. Luckily, I've lightened up over the years, and have come to even appreciate the Cincinnati-style chili that I grew up on. But vegetarian chili? Can such a thing even exist? More

Serious Eats Is Four Years Old: Happy Birthday to Us!

Serious Eats turns four years old today. How cool is that? Who would have thunk it. Four years ago, we launched Serious Eats hoping that serious eaters—people passionate about food—would gravitate to a site that made them feel welcome. A site where they could chew the fat with like-minded folks, about anything going on in the food culture. More

Happy National Oatmeal Day

Oatmeal should be celebrated everyday, but especially today. Because apparently it's National Oatmeal Day! If you're really serious about both oatmeal and fall, skip the normal bowl and eat it from a carved-out pumpkin. (Gross or glorious?) Whether sweet or the more risqué savory, steel-cut or rolled oats, oatmeal is one of our food best friends. Here are five ways to enjoy oatmeal on its big day. Grab your spurtle! More

Confirmed: The New Sun Chips Compostable Bag Is Crazy Loud

There's been a lot of talk lately about the Sun Chips compostable bag—"the world's first 100% compostable chip package," the bag clarifies. Also, quite possibly the world's loudest. In a Wall Street Journal piece, the sound was compared to a revving motorcycle, glass breaking, and a jet cockpit. We wanted to get our ears blasted, so Leah went out and grabbed us a bag. Watch the video to see what we mean! But maybe not in a library. More

Boiled Water Recipe

CJ McD asked where my recipe for boiled water went. LOL. That was from the test phase of the new SE Recipes functionality. Anyway, here it is ... Boiling water is essential to many recipes. If you have never cooked... More