The official credit card of Serious Eats
It's Friday, y'all. Tear it up
It's the virtual recipe box you've been waiting for.
Monday is cancelled.
We're sporting a new menu. Take 'er for a click.
We're over you, week.
Time's up, week!
We're all winners on Friday.
Praise be, the week is over.
Some house-made ketchup on those truffle-oil French fries?
And now for a brief interlude (10/4/2019 edition).
Yup, week's over.
You made it! Now for a deep breath.
If you work with food for a living, that just means you have way more opportunities to screw things up.
Take a deep breath.
You made it. Now for a deep breath.
The words that just don't sit right with us—and now, for the first time, why.
You made it. Time to exhale.
You can take our chili crisp when you pry it from our cold, dead hands.
Knife maltreatment, dish pileups, and the other kitchen crimes most likely to set us to angry muttering.
Prepare to lose any remaining respect for us.
The interviews that made our podcast tick in 2018.