Serious Eats

Good cooks know how. Great cooks know why.

Founded in 2006, Serving 7 Million Food Nerds a Month

Classic tomato sandwich on a cutting board, cut diagonally and stacked

When tomatoes are at their summertime peak of ripeness, this Southern classic makes sure to let them shine, sandwiching thick slices between white bread and mayo.

Garlic Scape Pesto (And 6 More Ideas for Garlic's Green Shoot)

We Tested 8 Wire Cooling Racks to Find Our Favorite Model

The Best BLT (Bacon, Lettuce, and Tomato) Sandwich

After Testing 7 Half Sheet Baking Pans, We Found 2 Solid Picks

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

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Kristina Razon

Associate Editor

Late-Night Baker

Yasmine Maggio

Associate Editor

Pizza Enthusiast

Jina Stanfill

Social Media Editor

Doom Scroller

Jacob Dean

Updates Editor

Clam Digging Enthusiast

Riddley Gemperlein-Schirm

Commerce Editor

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Associate Commerce Editor

Chourico Evangelist

How the Science of Salt Can Improve Your Tomatoes

Why Does Pepperoni Curl? | The Food Lab

The Pizza Lab: Sausages And the Science of Salt

How I Got My Toddler Interested in Food and Cooking

How to raise a kid with a broad palate, healthy eating habits, and an appreciation of food? Allow them to be picky, but offer them a huge range of options and experiences to be picky about.

All Praise the St. Louis Bagel and Its Infinite Potential

The infamous, vertically sliced St. Louis bagel is not an abomination—it’s a brand-new playing field for a brand-freaking-new game.

The Case for Loving Vintage Cookbooks

Here are the ones that belong on your bookshelf.