About Serious Eats
Good Cooks Know How. Great Cooks Know Why.
Who We Are
Serious Eats is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.
Since it was founded in 2006, Serious Eats’s editorial staff and contributors have included recipe developers, practiced home cooks, professional chefs, scientists, historians, journalists, photographers, novelists, and more. Members of our editorial team come from publications like America’s Test Kitchen, Food & Wine, The New York Times, and Saveur; most have also worked in the restaurant industry and/or attended culinary school. Across the board, we’re a group of passionate, opinionated food enthusiasts with a drive to dive deep, get things right, and do justice to any topic we take on.
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, technique, or thought-provoking perspective on food for you. We believe food can and should be a fun and engaging topic for everyone.
Serious Eats was founded in 2006 by author and journalist Ed Levine, who envisioned Serious Eats as a haven for enthusiastic and opinionated eaters just like him. Since then, Serious Eats has evolved from its days as a blog covering food trends and the restaurant industry into a full-fledged food resource best known for its recipe and instructional cooking content. You can learn more by checking out Grub Street’s Oral History of Serious Eats or learn more about founder Ed Levine’s journey in his book Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption
Serious Eats was acquired by Dotdash Meredith in September, 2020.
Recipe Development and Testing
At Serious Eats, our mission is to give home cooks and food lovers the skill sets, knowledge, and cultural context to make every meal memorable—with or without a recipe. This means that whether we’re publishing a recipe or writing a story about a specific dish or ingredient, we always want to answer the same fundamental questions: Where does it come from? How is it made, and why in that way? And crucially, who are the best people to answer or otherwise inform those questions?
Each of our recipes is methodically tested and tasted, over and over again, by our dedicated recipe developers and crosstesters, 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.
You can read more about our editorial guidelines here.
Have feedback for us? You can reach our team at firstname.lastname@example.org.
Product and Equipment Reviews
Looking for the best coffee maker or trying to figure out which multi-cooker to buy? Our reviews and recommendations of food products and kitchen equipment are conducted by culinary experts who test each piece of equipment or food item against its competitors. If we’re recommending it, you can be sure that it’s been thoroughly vetted by knowledgeable writers and editors who have actually used and abused the equipment they’re writing about.
Learn more about our review process here.
Awards, Press, and Publications
Serious Eats was the 2018 recipient of the IACP award for Best Culinary Website, and has received James Beard Foundation Awards for Best Food Blog and Best Video Webcast. You can usually find articles published on Serious Eats in the pages of Houghton Mifflin Harcourt’s annual collection The Best American Food Writing.
Meet the Team
Daniel joined the Serious Eats culinary team in 2014 and has been writing recipes, equipment reviews, articles on cooking techniques, and more ever since. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section. He has been nominated twice for an IACP award in instructional food writing.
Prior to working in food media, Daniel cooked for several years at a variety of New York City restaurants, with a focus on American, Italian, and French cuisine—a career that technically started at the age of 13, when he began staging at the legendary restaurant Chanterelle. He also spent nearly a year working on organic farms in Europe, where he harvested almonds and Padrón peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France.
Tess Koman joined Serious Eats as the Senior Editorial Directorin late 2021. Previously, she worked at Delish for four years, expanding their news, features, and video presences across all platforms. She's always loved food, but food internet is where she's happiest. You can watch her video series 'Iconic Eats' and 'Slightly Kosher' on YouTube and Amazon.
Before that, she spent five years at Cosmopolitan.com as an editorial assistant, an associate editor, and finally, a senior editor. Her reporting in Cosmo and Cosmopolitan.com's 'How To Run For Office' package won a Personal Service ASME in 2018. Later that year, she published 'The Best Damn Answers to Life's Hardest Questions: A Flowchart Book,' which was reprinted due to high demand.
Amanda Suarez is the Associate Director, Visuals at Serious Eats. A photographer for the last 10 years, she was thrilled to join Dotdash Meredith in February 2022. Prior to Serious Eats, Amanda worked as a Photo Editor at Shutterstock on the Offset Collection, the print edition of Muscle and Fitness Magazine, and at the travel startup Culture Trip.
After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She worked on the most recent edition of The Essential New York Times Cookbook with Amanda Hesser and has contributed to Food52, Bon Appétit, and Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats. You'll often find her at the farmers market with a tote bag full of vegetables or at home burying her nose in a wrinkled copy of Nigella Lawson's How to Eat.
Yasmine is an Associate Editor at Serious Eats. She writes roundups, explainers, and reported stories while also helping manage and run the brand's social media accounts. You can find her at Bleecker Street Pizza on any given weekend.
Prior to joining Serious Eats, Yasmine was an intern at Women's Health, where she wrote about all things beauty, and L'Officiel USA, where she covered fashion, pop culture, and entertainment. Yasmine earned a Bachelor of Arts in Writing, Rhetoric, and Technical Communications from James Madison University, and a Master of Arts in Journalism from New York University.
Jacob Dean is Updates Editor at Serious Eats. Jacob has written for Serious Eats since 2018; his work has also appeared in The Washington Post, VICE and VICE MUNCHIES, Taste, The Takeout, Michelin Guide (where he was a columnist), Robert Parker Wine Advocate, Wine Enthusiast, Roads & Kingdoms, Fodor's Travel, and more. Jacob has also worked for The New York Times and Serious Eats as a freelance recipe tester. He likes dumplings, small international airports, and is allergic to grasshoppers (the insect, not the mixed drink).
In addition to being a food and travel writer, Jacob holds a doctorate in clinical psychology from The Chicago School of Professional Psychology, two Master's degrees in psychology, and has worked in multiple clinical settings as a mental health professional. He was named an emerging writer at the Food Writer's Symposium in 2019 and has served as a judge for the IACP awards in 2021 and 2023.
Riddley Gemperlein-Schirm is the Senior Commerce Editor for Serious Eats. She joined the team in November of 2021, bringing with her years of experience testing and writing about kitchen equipment. Prior to joining Dotdash Meredith, she worked as the Tools Editor for The Kitchn and an Associate Editor for ATK Reviews. She's also held staff positions at EatingWell and Food52.
Riddley’s work has appeared online for Cook’s Illustrated, Cook’s Country, The Kitchn, Apartment Therapy, Food52, and in print for Cook’s Illustrated and Cook’s Country. Riddley received her BS in magazine journalism from Syracuse University.
Grace Kelly has been writing for various media outlets since 2015. She joined Serious Eats in 2022.
Grace has written for the likes of Taste Magazine, Bon Appetit, and America’s Test Kitchen, among others.
Prior to joining Serious Eats, Grace was an assistant editor on the America’s Test Kitchen Reviews Team where she tested a variety of products.
Jesse has been featured in a variety of music publications, like Alternative Press and Lambgoat, as well as Vulture.
He earned a B.A. in Fiction Writing from Colombia College Chicago in 2006.
Nick leads design for Serious Eats and the Dotdash Food + Drink group. He joined Dotdash in 2016 and has held several roles around the company since then.
He got his start in print design, making the switch to digital about a decade ago. Nick is focused on designing experiences that are both fun and easy to use. He received a BA from Flagler College in St. Augustine, Florida. He recently moved to Charleston, SC and when not working you can usually find him in the garden.
Nick loves to try new things in the kitchen, a few years ago he attempted to cook a Christmas goose for his extended family and while it was an utter disaster, it was a good learning experience.
Eric is the senior vice president of Dotdash's Food + Drink group. Before joining Dotdash in 2013, Eric spent 10 years working in lifestyle media at Condé Nast, where he led operations and finance for various brands including Epicurious, Gourmet, and Brides.com.
Prior to Conde Nast, he worked in the business department at the New York Press, as well as in commercial and TV production.
Eric is an avid home cook and lover of all things food-related. Although not professionally trained as a chef, he has taken dozens of recreational cooking classes. His current food obsession is perfecting his sourdough to get that perfect light and airy crumb with a dark and crispy crust.
Ed founded Serious Eats in 2006 and is the creator, host, writer, and co-producer of the podcast Special Sauce with Ed Levine. In 2016 he was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America. He published a memoir (one of seven books he's authored or co-authored), Serious Eater: One Man's Perilous Quest for Pizza and Redemption (Penguin Random House) in 2019. In writing the book Pizza: A Slice of Heaven, he ate 1,000 slices of pizza in one year.
Before founding Serious Eats in 2006 he was a regular contributor to the New York Times Food Section. He has also written for the NYT Magazine, GQ, and Rolling Stone, among many other publications.
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist, the author of The Food Lab: Better Home Cooking Through Science (a James Beard Award winner), the children’s book Every Night is Pizza Night, and an upcoming book all about cooking in a wok, which will be released by W. W. Norton in March of 2022. He resides in Seattle with his family.
Kenji was a senior editor at Cook’s Illustrated magazine before joining Serious Eats to develop the site’s recipe program in 2009. In 2017 he opened Wursthall, a family-friendly German-inspired beer hall on San Mateo, California. He's been a New York Times columnist since 2019 and has appeared in a range of cooking programs on TV and online. In 2020 he started a cooking show called “Kenji’s Cooking Show” on YouTube.
J. Kenji López-Alt
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. Stella served as the pastry editor at Serious Eats from 2016 to 2019.
Diversity and Inclusion
Serious Eats seeks to represent and celebrate diverse voices and strongly believes that food is always, at its core, deeply political. We stand in solidarity with Black Lives Matter and our team is committed to providing an inclusive environment that raises and uplifts BIPOC and LGBTQ+ voices.
Learn more about our commitment here.
If you have come across a recipe or an article in need of remediation, please reach out to us at email@example.com.
Serious Eats aims to build a welcoming, inclusive community of readers and foster lively but friendly conversations about the content we publish. To help ensure that comments are useful, interesting, and respectful to other readers, the following types of content are prohibited:
- Threatening, abusive, harassing, defamatory, or libelous material
- Derogatory, hateful, or offensive statements about an individual or a group
- Intentionally misleading statements or statements the commenter knows to be false
- Advertisements for or offers to sell or buy any product or service, or comments that are intended primarily for self-promotion or promotion of third-party goods and services
- Material that infringes copyright
- Material that is in breach of the law
- Any content that is irrelevant to the particular article or recipe to which the comment is being posted
If Serious Eats sees or receives notice that a comment post is not in keeping with the above terms and conditions or the intended use of our comments sections, we reserve the right to remove that comment posting. The removal of any comment shall be solely at the discretion of Serious Eats. Repeated or serious violations of these terms and conditions by a user may result in the user being banned from all comments sections on Serious Eats.
As noted above, intentionally false or misleading statements are prohibited; however, Serious Eats accepts no responsibility for the accuracy of information posted in the comments.
If you have come across comments in violation of our policy, please reach out to us at firstname.lastname@example.org.
About Dotdash Meredith
Dotdash Meredith is the largest digital and print publisher in America. From mobile to magazines, nearly 200 million people trust us to help them make decisions, take action, and find inspiration. Dotdash Meredith's over 50 iconic brands include PEOPLE, Better Homes & Gardens, Verywell, FOOD & WINE, The Spruce, Allrecipes, Byrdie, REAL SIMPLE, Investopedia, Southern Living and more.
Dotdash Meredith Press
Read about Dotdash Meredith and our family of brands in the news.
Meet Our Senior Management Team
Learn more about the team behind Dotdash Meredith here.
Have something you’d like to let us know? Whether you have a comment on a recipe or an idea to share, we welcome your feedback at email@example.com
For press inquiries, email us at firstname.lastname@example.org.
We regularly review the quality of our library and periodically remove from our site articles and recipes that no longer conform to our current editorial standards. If there’s an article or recipe that you’re seeking on Serious Eats and can no longer find, please email us at email@example.com and we will do our best to track down an archival copy for you.
Work With Us
Job openings regularly become available Join our team of top-notch editors, designers, photographers, and others.
View job openings.
Write for Us
We’re always looking for new writers, recipe developers, equipment reviewers, and photographers to join our team of contributors. We’re currently accepting pitches for recipes, technique-driven service articles, and features like food science, personal essays, and food histories. Please submit pitches or inquire about potential assignments by sharing a short bio and your relevant experience in an email to firstname.lastname@example.org. Features pitches should follow our pitch guidelines and include any relevant clips or demonstrations of writing skill and/or expertise. You can read more about our editorial guidelines here.
We are not currently accepting pitches for restaurant reviews or dining out roundups, nor do we accept unsolicited guest posts or articles.
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