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With layers of paper-thin crêpes and luxurious pastry cream lightened with whipped cream, this is a stunning dessert worth making for a special occasion.

How to Make Buttermilk

Jamaican Pickled Herring

We Tested 10 Stand Mixers—Four Stood Out Above the Rest

Orecchiette With Broccoli and Toasted Hazelnuts

We are the curious cooks, experts, journalists, and nerds behind Serious Eats, the foremost site of food science and culture since 2006.

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Daniel Gritzer

Senior Culinary Director

Human Garbage Can

Tess Koman

Senior Editorial Director

Expertise Unclear

Amanda Suarez

Associate Director, Visuals

Knows Sports

Genevieve Yam

Culinary Editor

Hungry Bookworm

Yasmine Maggio

Associate Editor

Pizza Enthusiast

Jacob Dean

Updates Editor

Clam Digging Enthusiast

Riddley Gemperlein-Schirm

Senior Commerce Editor

Gear Nerd

Grace Kelly

Associate Commerce Editor

Chourico Evangelist

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Commerce Writer

Coffee Apologist

Pizza Flour Types, Foams, and Dough

A Mind-Blowing Technique for Cleaning Deep-Fry Oil Using Gelatin | The Food Lab

Should I Salt My Bean-Cooking Water?

Treat Your Shelf: Pricey Pantry Ingredients We Think Are Worth It

We'll do anything to get our hands on these splurge-worthy goods, like dried pasta, pistachio cream, and super-fresh spices.

Obsessed: Finding Your Food in the Field

Author and wild-food purveyor Tama Matsuoka Wong answers questions about her passion for foraging.

Can Vegans Still Enjoy Pizza?

The key to great vegan pizza? It's exactly the same as the key to great cheesy pizza: it comes down to the pieman's craft, the tools being used, and the quality of the individual components, the most important of which is the crust.