Since it was founded in 2006, Serious Eats has grown into an award-winning destination for millions of passionate, discerning, curious, and hungry readers around the world. Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques that are truly reliable; detailed reviews of cooking equipment; guides to ingredients, dishes, and cuisines; and food-focused essays, investigations, and profiles. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Why So Serious?
In our case, serious doesn’t mean exclusive or highbrow. Our approach to our work in the kitchen is serious, but the results are for everyone, whether you’re a hardcore food nerd making a special-occasion feast or a casual, once-a-week cook who’s just looking for your next dinner. Likewise, we take seriously our responsibility to produce only food-related features that are useful, interesting, and accurate, but we’re as open to a tale of wacky experimentation with the American Girl doll cookbooks as we are to a reported story on fraud in the seafood industry.
Whatever your interests and cooking style, we’ve got a new recipe, a new technique, or a thought-provoking perspective on food for you. We believe food can and should be a fun and engaging topic for everyone.
Why Should You Trust Us?
For any given dish you might want to make, chances are good you’ll find a ton of recipes online. Why should you choose ours?
Each of our recipes is methodically tested and tasted, over and over again, by our dedicated in-house recipe developers (and by a few trusted freelance contributors), all of them skilled culinary professionals. We don’t publish a new Serious Eats recipe until we’re certain it’s the tastiest version out there, and we’re constantly updating our old recipes with new techniques and improvements based on further testing and reader suggestions.
On Serious Eats, you’ll also find reviews of food products and kitchen equipment. All reviews are conducted on our premises, so you can be sure that you’re getting trustworthy recommendations from editors who have actually used and abused the equipment they’re writing about.
Who We Are
Ed Levine, Founder and Overlord
Former New York Times food contributor; author of New York Eats, New York Eats (More), and Pizza: A Slice of Heaven; and Ruth Reichl–anointed "missionary of the delicious," Ed Levine founded Serious Eats in 2006 as a haven for enthusiastic and opinionated eaters just like him. Since then, Ed has overseen the expansion of Serious Eats from a blog covering food trends and the restaurant industry, consumed by a small but lively community of fans, into a full-fledged food resource with recipe and instructional cooking content. Ed also hosts the weekly podcast Special Sauce, in which he talks about food and life with leading figures both in and out of the culinary landscape.
J. Kenji López-Alt, Chief Culinary Consultant
J. Kenji López-Alt began writing for Serious Eats in 2008. His column, The Food Lab, has garnered awards for its unique and accessible approach to combining the scientific method with practical home-cooking hacks to create exceptional recipes for home cooks everywhere. Whether it's an in-depth examination of the ideal way to hard-boil eggs or an exhaustive look at the science behind superior chocolate chip cookies, his articles take readers through the recipe-testing process that led him to his final conclusions, sharing essential information designed to empower beginner and experienced cooks to experiment independently in the kitchen. His 2015 book, The Food Lab: Better Home Cooking Through Science, won the James Beard Award for best General Cooking book in 2016.
Daniel Gritzer, Managing Culinary Director
Daniel Gritzer came to Serious Eats from Food & Wine in 2014, with over a decade of restaurant experience under his belt. Today, he harnesses his professional cooking background and his carefully honed recipe development skills to lead the Serious Eats culinary team in creating fresh content, including videos, recipes, and equipment reviews. Many of Daniel's articles incorporate food science, contemporary cooking techniques, and the study of culinary history to perfect the method behind time-honored classics like shrimp and grits, Guinness stew, duck confit, and beef barley soup.
Stella Parks, Pastry Wizard
Her recently released cookbook, BraveTart: Iconic American Desserts, may have won Stella Parks a James Beard Award for best Baking and Desserts cookbook in 2018, but that's far from the only reason she's our official pastry wizard. Over the last seven years, Stella has built a massive archive of showstopping sweets, from delicious copycat recipes like homemade Oreos and DIY Klondike Bars to her own masterful creations, like the fudgiest brownie mix and caramel-rich toasted sugar.