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This Week at Serious Eats World Headquarters

UUGGGH WHY DIDN'T THE BAKED ZITI HAPPEN WHEN I WAS STILL THERE. THANKS FOR NOTHING, DANIEL.

jkiloveyou.

This Week at Serious Eats World Headquarters

BAAABYYYYYEEEE!!!! HULLO, SYLVIA! Congratulations to Jim and the Mrs.!

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

Thank you so much for your sweet comments, everyone! This feels like my virtual yearbook, minus everyone saying HAGS (thankfully).

SE's photos are in great/better hands with Vicky now at the helm! As for illustrations/doodles, I hope Niki finds the time to do more of those (she's good at cute drawings!). SE is always welcome to ask me draw more stuff if they want. :)

@Maggie: Thank you! I miss the office.. :[ On the bright side, now that I have more time, I actually read Serious Eats more often!

@Noah: Don't worry, you can/will still corrupt my life through the internet.

@Lacey: Thank you! You're a super duper cool contributor person as well. :)

@coolblursn: Thank you!

@Jim-Bob: I just bought a new tablet, so I should get more doodling done! If Netflix doesn't take up all of my time...hm...

@sghamari: Thank you!

@Carrie: It shall squish forever! Endless torture for the s'moreos...but endless amusement for us. And isn't that what matters? Yes.

@jedd63: [looks around]...Hm, I don't see an abyss anywhere.

@johnnytakes5: Thank you!

@baghag: Thank you!

@cook au vin: Thank you! I shall continue to over-hyphenate!

@mcwolfe: Thank you!

@terrymtz: Thank you! We've gotta have more Austin adventures someday. I want more tacooos.

@tea-and-syncope: Thank you!

@Didi: Thank you! I hope to continue the squishy and squiggly on my blog!

@FoodPorncess: Thank you!

@crunkborscht: <(^_^<) [hug for you!]

@Seina: Thank you! I'll miss everyone here toooo.

@tiff: Thank you! SE may not be the same, but its professionalism will probably go up in my absence, which is good. :)

@V. Stoffels: Thank you! (I'm ashamed to say I haven't read that book...yet.)

@smooshface: Yes, come along and get fat with me!

@JacobEstes: Thank you! But I prefer to think it was one of many of SE's best features. ...Yup, multiple bests!

@ag3208: Thank you!

@kimthaism: OH GOD, oh no, you've entered the dark zone of my blog! What have I done?! I am sorry if it makes you dumber, for real. But thanks for your support. :D

@starrylightz: Thank you! You made an account for lil' old me? Ah! I hope you feel compelled to comment more often. :)

@kathleenn: Deep breaths. Deeeep..breaths...also...eat...cookies...yes..

@Jadydangel: Thank you!

@caroliiine: Thank you! There must be someone else in the office who can pick up the sad-faces-on-pain-au-chocolat slack.

@Sam: Thank you! I hope I read more from you on SE in the future.

@Adam: Thank you! Now that the old guard is gone, SE can finally evolve to the next level! Like Pokemon. That's how I like to think of it, at least. :) And you laugh maniacally all you want; I know where you live.

[insert more silence]

@James: Damn, that's a good single serving website. An that's a good turtle. Thank you!

@shermanhelms: Thank you!

@Tipsykit37: Thank you! And your cats! I didn't know my gifs made good virtual attack targets. It helps give my life a little more meaning. :)

@Foodies_unite: Thank you! I think I'm still living to eat. Might change my tune when I get some horrible disease (it seems inevitable), but until then, YEAAAH FOOOD

@Nick: Thank you!

@Victoria: Thank you!

@KatherineAnn: Thank you! I hope I have more adventures as good as the ones I had in Paris.

@jeffsayyes: Aw don't worry, I'm on the internet, and the internet is everywhere! So I am all around you. ...Always.

@chinolam: Thank you! And holy crap, I didn't know I inspired you to food blog! :O That's touching, really.

@Chris: Thank you! I still hope someday to make a Robyn pull toy that will spurt out my random noises.

@Eric: Thank you!

@imwalkin: Thank you!

@tinytophats: Thank you! Your username makes me smile!

@graciejean: Thank you!

@canihavesome: Thank you!

@CandiRisk: Thank you! I hope to pop in sometime when I'm in Taipei.

@sulin: Thank you!

@ArkyTrojan: Thank you!

@Les ah: Thank you!

@dorek: Don't worry, there are still...words! And photos!

@bobcatsteph3: Thank you!

@Kenji: Box, egg custard, milk tea, nyan cat...aw, you really know how to treat a lady! And yes, visit meee.

@christine: Thank you! I'm glad I (and SE) steered you in the right food directions! I'm pretty sure some of my older recs may not hold up today...but all the more reason to keep eating new things.

@Tupper Cooks!: Thank you!

@OneWallKitchen: Thank you! I won't stop blogging!

@CityMinx: Oh no, I definitely want more late night doughnut adventures!

@kfarrel3: Thank you! I remember meeting you; I don't think it was awkward. :D But if it was, hey, I'm super awkward, too!

@ssimm411: Thank you!

@ilovebroccoli: Thank you!

This Week at Serious Eats World Headquarters

Thank you so much for your kind comments and love, everyone! I am giving you all a big, warm virtual hug (unless you don't like hugs, in which case, imagine me waving to you in a crazy manner). It's been a most excellent seven-ish years here (that's like a billion years in internet time, right?) that nothing else will ever be able to match.

But for those of you who fear the end of SE is coming, NOOOOOOOOOOoooOooooOo, please don't. ;_; SE makes changes with the intention of producing better content in a better package, of course. Not everyone will be happy with the changes, but if the changes weren't working, this site probably wouldn't still exist. SE is brought to you by a team of crazy-hardworking, talented people who love the site.

You can follow me on twitter.com/roboppy, instagram.com/roboppy, flickr.com/photos/roboppy, and my personal blog, which I hope to update more than once a month now that I have a bagillion more hours to work on it. :)

@ag3208: I hope Daniel will fill the void of funny dancing photos. I've seen him wiggle. He's a champion wiggler.

A Love Letter to Ohio's Chocolaty, Peanut Buttery Buckeye Candy

OH GOD, I LOVE BUCKEYES! Only had them for the first time about a year ago, then wondered why I had never eaten 'em earlier. This is what I get for not growing up in Ohio. A life deprived of buckeyes.

How Katz's Deli Makes Their Perfect Pastrami

IT'S...IT'S...SO...BEAUTIFUL.

The Best Food to Order at Panda Express

This is my favorite article about Panda Express ever. ...Granted, I have never read another article about Panda Express. But now I'll never have to.

Pandapocalypse, I am ready for you.

This Week at Serious Eats World Headquarters

@elangomatt: I'm afraid I didn't get to the office in time to take a photo. :( I walked into the office, saw that Leandra had cleared her desk, and went something like, "NOOOOOOOOOHHH!!!!"

This Week at Serious Eats World Headquarters

@Liz: Pizza waffle (or pizza-inspired waffle) is here! Doesn't look like pizza but it's stuffed with cheese, pepperoni, and tomato sauce. We've also made waffled pizza.

Skillingsboller, Norwegian Cinnamon Buns

@Zingo: I'm sorry for the confusion; I'll update the recipe with your suggestions!

One-Pot Wonders: Chicken in Tomato Sauce With Chickpeas and Kale

@Ali: Haha, thanks for catching that—I've updated the post!

This Week at Serious Eats World Headquarters

@misterdonut: Yes, he successfully delivered a newborn bottle of soda! It was a beautiful moment. ...Then we drank it.

This Week at Serious Eats World Headquarters

@Tipsykit37: Re: Food Lab deep dish pizza post, I think that's Kenji's plan!

@bloodsugar: Yup, good eye! It was a gift from Didi.

This Week at Serious Eats World Headquarters

@elangomatt: It's cool, this is a safe space where you can admit to giving in to Domino's. Our jalapeño-pineapple nuggets were pretty spicy! At least, the one I bit into. But I can barely handle spicy food, so I'm not the best judge.

This Week at Serious Eats World Headquarters

@jslavin: Oh noo! Feel lucky that you're not encouraged to ingest Domino's products. :)

@elangomatt: There's no article, you didn't miss anything! I think the conclusion was that it's not worth a review on its own, but Kenji may write a post about his own version that'll taste a million times better.

This Week at Serious Eats World Headquarters

@bleu: Kenji will still be contributing and sharing dog photos after he moves, nothing to worry about!

@Tipsykit37: Yay, glad you liked the doodle! As for why nothing got waffled, I wondered the same thing. Wah. Maybe this week we can get double waffles.

@Teachertalk: Thank you!

@lemonfair: I used to be a regular Cute Overload visitor. ...I've really fallen off the wagon. Must make up for it NOW.

@chanterelle: I'm channeling the thanks to Erin and Dennis!

Snapshots From Pizza Town USA, 'America's Favorite Town' Since 1958

@pauliegee: Thanks!

Behind the Scenes in Robyn's Home Kitchen

@tea-and-syncope: Eep, forgot to reply earlier. Professional organizing is definitely a thing—I just found out there's a National Association of Professional Organizers! :D I'd put more thought into how I organize stuff if I were living in a place for a long time, unlike where I am right now. Oh well, someday...

@canihavesome: Thanks for reading!

@Irene-: It's so worth it.

Snapshots From Pizza Town USA, 'America's Favorite Town' Since 1958

@DoggiesLove2Eat: I wasn't going for "sexy," but thanks! I think "slop clap" fits, indeed. It's like your brain was too overwhelmed by awesomeness to remember how to clap properly, so you're just haphazardly flapping your palms against one another.

@rickZ: Yeah, I love that old review! I'm glad you mentioned it; I didn't realize until Googling now that Adam transcribed the review (of course).

For a Taste of Spain, Make Tiger Nut Horchata at Home

Yay, I love tiger nut horchata! The flavor kind of reminds me of soy milk, for better or worse (I love good soy milk).

This Week at Serious Eats World Headquarters

@Tipsykit37, @Teachertalk: Aw, thanks so much! In that case, Erin and I may have to collaborate on more cat + doodles. Or...CATOODLES???

@Amandarama: Heehee, fun photo!

@bleu: Thanks for reading! Glad we can make your day with the random stuff that goes on in the office. :)

This Week at Serious Eats World Headquarters

@hillymae, @Keios: Yeup, we're cool with people visiting! Just get in contact with one of us. We don't get many visitors, but maybe people are afraid to ask. :O Keep in mind that our office is on the dull side most of the time, hehe.

Behind the Scenes in Robyn's Home Kitchen

@Didi: Oh man, I looove having a rice cooker so I don't have to cook rice in a pot. I mean, I know it's not hard, but...I'm lazy. And I love rice.

@Paul: WE SHALL FIGHT TO THE DEATH FOR IT jk, maybe you can get someone to make you one!

@Kaares: Haha, oh yeah. I think I've thrown out some of your old jam. But also kept some in case you wanted to use it? Or I dunno! Jam.

@Lingbo: Thanks!

@Christopher: Ding ding! Indeed, this kitchen (or the whole apartment) was made for extra tall people, and Janet and I are lil'. Not pictured is the step stool we use to reach the upper shelves. We use it quite a bit throughout the apartment. And I too would like to know the story behind the fire-breathing chicken.

@aiyaohno: Hehe, oops, didn't mean to take our kitchen to MEGA KITCHEN 2.0 after you left. ;) Not having the huge table by the wall anymore meant...having to find another huge table. But it also freed up all that center space. Magic! And then we got chairs to go with it, meaning I actually eat in the kitchen sometimes. And mini shelves are a product of spending too much time browsing IKEA. "What's this? Do we need this thing? Let's just buy a bunch of em cos they're cheap, and then hope they fit in our cabinets."

I did throw out a handful of bottles and jam jars after you left, hehe. But no biggie! If I ate more jam I could've just eaten the stuff. But I knew I never would. It would be sad orphaned jam.

For all I know that extra dish rack might be mine, and the one we're using is yours. ...Mysteriiies...

@Dennis: Well NOW I want to see what your kitchen looks like. Beardy produce and dead dreams and all.

Behind the Scenes in Robyn's Home Kitchen

@Kenji: VERY DREAM. MUCH FLUFFY.

@NerdDad: Ah, well, I obviously no nothing about home improvement (nor have I ever lived in a place with such an unlevel floor), thanks for the tip!

Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

@Cara: I changed it to stem, thanks for the heads up!

Snapshots From Turkey: Kenji's Best Bites From Istanbul

Modern Turkish cuisine has the slow-cooked meaty stews and hearty beans of Central Asian and Caucasian cuisine, the warm spices of Middle Eastern cuisine, and the ingredient-forward influence of the Mediterranean, all mixed up and combined with the refined technique of Ottoman and Western European kitchens. The result is a very food-centric culture with a dizzyingly wide range of ingredients, techniques, and flavors. And in Istanbul, you can get a LOT of it. Here are some of the best things I ate. More

Our Guide to the Friday Fish Fry in Wisconsin

While you'll encounter a weekly fish fry all over the country, few places take the event quite as seriously as Wisconsin. During Lent, it sometimes feels like it's hard to find a restaurant that doesn't serve a Friday fish fry. I've tried them all over the state, and here are my 10 favorite options. More

Chinese Noodles 101: How to Make Chow Mein With Four Vegetables

For me, a dim sum brunch isn't complete without a plate of Supreme Soy Sauce Chow Mein. A simple dish of stir-fried thin noodles cooked with bean sprouts and scallions, it's cooked with just a bit of thin, soy-based sauce that coats the noodles in a concentrated layer of flavor. I turn this snack into a meal by adding an array of colorful, crunchy vegetables and tofu. More

Chinese Cooking 101: How to Marinate Meat for Stir Fries

Anyone who's read our Wok Skills 101 Guide knows that with a stir-fry, having all of your ingredients prepped and ready to go is of utmost importance. Meat should be sliced. Vegetables should be chopped, sauces should be mixed, and aromatics should be minced before you turn the heat up. But there's another secret that will improve both the flavor and the texture of your proteins: proper marinating. Here's how you do it. More

Easy Stir-Fried Beef With Mushrooms and Butter

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

Easy Stir-Fried Beef With Mushrooms and Butter

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

The Food Lab: Bringing Home General Tso's Chicken

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? More

Chai Chess Pie

Strikingly dark and delicious, this sweet and spicy First Prize pie uses the complex flavors of chai tea to flavor an otherwise simple chess pie. A plain crust serves to highlight the filling, and big fat dollops of fresh whipped cream are encouraged. More

Carrot Raisin Salad From 'Down South'

Coleslaw and potato salad may be more famous outside of Southern takeout counters, but carrot raisin salad is just as common at picnics and potlucks. In it, grated carrots and plump raisins are mixed with a rich mayonnaise dressing spiked with curry powder. More

The Serious Eats Guide to Whole Grains

Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.

But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.

More