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 cofounder of Xi'an Famous Foods on expanding the company without losing its identity.
Ed Levine in conversation with Jason Wang of Xi'an Famous Foods.
Kwame Onwuachi’s tale is as inspirational as it is cautionary. Catch it all in this week’s episode of Special Sauce.
Kith/Kin chef Kwame Onwuachi on the high of cooking for others.
Part 2 of the Special Sauce interview with Allison and Matt Robicelli.
The couple behind the food podcast The Robicelli Argument Clinic makes us laugh and cry in equal doses.
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.
A simple foil-wrapping method for roasting beets at home perfectly, every time.
Learn how to avoid uneven serving sizes with this simple approach.
A search for the sizzling-est, juiciest, tastiest rack of lamb.
A new cocktail book exploring creative big-batch drink recipes.
Two ingredients become tasty golden medallions in just minutes, perfect for Passover or any time.
A modern cooking method subtly improves on an already perfect food.
This South American stir-fry marries Chinese and Peruvian ingredients and techniques.
Think sashimi with a punchy citrus-lime sauce spooned on top.
We've tested just about every way, and then some.
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.
Hearty little bar cookies loaded with rolled oats and fresh fruit or jam—your pick!
The benefits of mixing and matching recipes when you want to make something totally new.
How to resize your favorite cakes to bake in other pans.
Everything you need to know about Bundt cakes, from preparing the pan to how to Bundt-ify your favorite cake.
A fast and easy cake for dessert on the fly.
Abandon all decorum with cookies as big as your face.
Graduate from that yellow bag with a new class of chocolate chips.
Never scrub a dirty pot of caramel or fudge again!
The 2019 James Beard Media Awards, reviewed.
A different kind of porky ramen topping.
A light, clear ramen broth flavored with salt and lemon.
Don't feed the fatberg: Get rid of your bacon fat, cooking oil, and other grease the right way.
A wondrous accident that will change the way you use salt.
An ode to one of the best ramen shops in the United States.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
Sweet and savory pies for 𝜋 Day (and all days).
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.
You'll have happier trails on your summer camping trip if you're well fed.
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.
If you've ever soaked things in water and used a steamer basket, then you can easily make Thai sticky rice.
A pun-heavy menu to celebrate the end of everyone's favorite show about power and dragons.
Elevate your weeknight pasta dinner game with a splash of Italian fish sauce.
This Italian fish sauce packs a serious savory punch.
Expand your condiment world with this umami-rich sauce that's good on everything.
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.
In their latest cookbook, two sisters set out to uncover and pay homage to the culinary legacies of Caribbean women.
Our favorite recipes to bake, churn, and emulsify away leftover egg yolks.