The official credit card of Serious Eats
Author Tom Roston on the famous restaurant at the top of the World Trade Center, and the lives in its orbit that were lost on 9/11.
Ed Levine talks to San Francisco Chronicle restaurant critic Soleil Ho about the importance of language in food writing.
A photographic trip down Serious Eats memory lane, from 2007 to 2015.
The cookbook author and social media star talks about his first cooking show, coming out to his parents, and more.
The New York pizza slice has entered a new golden age, and these are the 26 slices that prove it.
Part 2 of Ed Levine's Special Sauce conversation with chef Alvin Cailan.
All kids are picky eaters at least some of the time. The key is to work with the pickiness, not against it.
We answer the question, what would a Food Lab video series look like?
Rich and briny, this simple uni preparation has all the creaminess of a good pasta carbonara.
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
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.
There's no mystery to cooking octopus, whether sous vide, stovetop, or in a pressure cooker.
A master sushi chef teaches us the basic home-style method.
The key to consistently soft brown sugar may already be in your kitchen.
With a two-zone fire and properly dried and oiled salmon fillets, perfection is possible.
Grilling tuna is all about high heat and a quick sear.
The grill makes a meaty swordfish steak seem even meatier.
Large paella pans don't fit a stovetop burner, so you'll need a grill instead.
The best cutting board material depends on your needs (but never glass).
Corn strippers: how do they work?
Haven't yet gotten your hands on Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption? Here's the full prologue to get you started.
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?
When one or two cookies spread, brown, and rise differently from the rest, don't blame the oven—brush up on your technique!
A special treat for nursing mothers, loaded with chocolate, malt, and macadamia nuts.
A quick and easy old fashioned frosting, no butter in sight.
If you love cake and ice cream, how about cake in ice cream?
An overnight rise makes these pistachio buns the perfect centerpiece for a make-ahead brunch.
Forget pricey tubs of pistachio paste and make outstanding ice cream with fresh, whole pistachios.
How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.
A 100%-from-scratch icebox cake made with mocha whipped cream and crispy cookies.
The next step for those who make alkaline noodles at home.
The best meat-replacement burgers, tested.
We tasted seven black bean veggie burgers to find out which patty reigns supreme in 2019.
Which vegetable-based, "garden-style" veggie burger reigns supreme in 2019?
It might be AMAZING. DO IT.
The editor-in-chief of Taste and the former Serious Eater talk with Ed about food media's past and present.
Part 2 of Ed Levine's conversation with Lazarus Lynch.
Part 2 of Danny Meyer's interview of Ed Levine, in which we learn all about the founding of Serious Eats.
The words that just don't sit right with us—and now, for the first time, why.
A brief guide to the plump, knobbly tropical fruit that's a lot tastier than it looks.
If the cookie jar didn't exist, we'd have to invent it.
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.
Turbot-charge your grilled-whole-fish game.
Another riff on Mexican street corn, this time with XO sauce.
The hunt for the perfect recipe meant ignoring what other recipes say to do.
The right condiment can be a weeknight dinner savior.
Peak-season tomatoes are calling. Will you pick up?
All the components of a KBBQ feast, from meats to banchan to drinks.
This spicy grilled pork is a Korean barbecue star.
Korean barbecue is the best barbecue.
We tested 10 universal wine glasses to see which ones perform best with red, white, and sparkling wines.
Elazar and the camera crew head to Bushwick, New York to meet the woman behind New York City's largest outdoor aquaponic farm.
A celebratory menu for a perfect late-summer picnic.
We tested nine methods for cooling wine, and landed on one that will chill your bottle in just five minutes.
Because your Airbnb kitchen probably doesn't come with a good chef's knife or quality olive oil.
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.