The Eggslut founder on his first kitchen job and the surprise career boost he got from a famous critic.
Cookbook author and food writer Nik Sharma talks to host Ed Levine about celebrating failures in the kitchen in this week's episode of the Special Sauce podcast.
The author, blogger, and columnist on what he's learned from food in his decade-long career.
Ed Levine's new book, Serious Eater, chronicles the birth of Serious Eats.
Part 2 of Ed Levine's conversation with author Priya Krishna.
The author of Indian-ish on the concept behind the book.
Washington Post food editor Joe Yonan talks to Ed Levine about his winding path to food journalism.
Ed Levine in conversation with Washington Post food editor Joe Yonan.
The story of a fried chicken sandwich with a thousand faces.
An out-of-this-world version of the classic that goes deep on mustard.
What is MSG? Will it really give you a headache? Should you be cooking with it?
Don't toss 'em out with the rest of your jack-o'-lantern guts—those pumpkin seeds deserve to be more.
The recipes and techniques Kenji loved best in 2017.
The humble cabbage turns delicious when sliced into wedges and roasted at high heat.
Nutty and sweet roasted broccoli, every single time.
An assortment of memorable culinary reads.
An old-school Brooklynite's list of destinations for a truly old-school Brooklyn eating experience.
Heavy duty wooden cutting boards worth investing in.
To become a spread, feta just needs a little help from a friend.
One of the more forgiving (and satisfying) recipes in the world of barbecue, perfect for sandwiches or just eating with your fingers.
You can make some of the best yogurt of your life right at home.
It helps to know a little about the sauce before you try to make it.
For the sweetest caramelized onions, slow and steady wins the race
A brief glimpse into the remarkable life and work ethic of the legendary chef/owner of Dooky Chase's in New Orleans.
Ed Levine's new memoir, Serious Eater, tells the unvarnished, riveting story of Serious Eats over the years.
Make finding the perfect holiday drink fun and interactive—with flowcharts!
Our favorite homemade and edible gifts.
A look at what the Serious Eats team is making for our dads this Father's Day.
A collection of 83 bar-worthy cocktails designed with the home mixologist in mind.
If you were a dim sum cart, what would you see?
Join us on an oh-so-catchy trip down memory lane.
An Italian artisanal pasta-maker on the importance of flour.
A long, slow infusion of hazelnuts and milk give this ice cream the deepest, nuttiest flavor.
Transform a sheet of pie dough into a rustic fruit tart using your favorite spreads and creams.
A guide to making thick and flavorful pistachio paste at home.
When recipes need a bold pistachio flavor, it's time to ditch those papery skins.
A colorful approach to the most flavorful fruit ice cream around, and you don't need an ice cream machine to make it.
Mascarpone cheese gives this rich and creamy no-churn ice cream a nuanced cultured-dairy flavor.
From doughnuts and scones to homemade cookie butter, coconut oil is the secret weapon in so many of our favorite dessert recipes.
Fluffy, snow white ice cream in a chocolate cookie crumb crust.
Part 2 of Danny Meyer's interview of Ed Levine, in which we learn all about the founding of Serious Eats.
Ed Levine and Danny Meyer in conversation about how Ed became the serious eater.
A salad for all seasons and any meal.
A lightly cured fish almost as luscious as fatty tuna.
A soup-less ramen that can be prepared in about five minutes.
The 2019 James Beard Media Awards, reviewed.
A different kind of porky ramen topping.
A light, clear ramen broth flavored with salt and lemon.
Some foods taste better at room temperature.
Savory Passover recipes to make this year's seder a smashing success.
A first-time visit to Medieval Times.
The case for adding a small, lightweight, and portable hand blender to your kitchen arsenal.
All the bright and fresh spring salad recipes you need to properly welcome the season.
We're launching a new kind of Serious Eats, by popular demand.
Cooking together this Valentine's Day? Here are some projects that were practically made for two.
Baked ziti, chicken parm, juicy meatballs, and all the rest of our favorite Italian-American delights.
Skewered Turkish wings are the grilled-chicken hit of the summer.
Miniaturize the Mexican rotisserie with grilled al pastor skewers.
Jury-rig your grill for better grilled foods on a stick.
For grilled vegetables that keep their fresh crispness, cook them over a chimney starter.
We took the latest countertop pizza oven for a spin.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
Add texture and nutty, roasted flavor to your dishes with a Thai ingredient that's simple to make at home.
Timing and technique are the keys to this crispy Thai garnish.
Never panic at the butcher's counter again.
We explore Cambodian cuisine with Chinchakriya Un and her mother, via two classic dishes.
Elazar's favorite spots to eat alone on Sundays.
The most delicious chocolate bunnies, chocolate eggs, and other classic Easter candy from our taste test.
21 recipes that harness miso's powerful umami flavor.
Eight rice bowls to get you through the week.
Fried rice recipes that are pure magic.
Whether you're craving rich and filling or light and refreshing, we've got a soup for you.