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Niki is the managing editor at Serious Eats and a graduate of the Institute of Culinary Education. She's pretty big into oysters, offal, and most edible things.
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?
Join us on an oh-so-catchy trip down memory lane.
An Italian artisanal pasta-maker on the importance of flour.
Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.
The articles you clicked on most in 2016.
Jell-O's just the tip of the iceberg: Here's everything you can do with a packet of gelatin.
Why waste time staling your bread when the oven will get you better, faster results every time?
A meat-free Thanksgiving that omnivores will love.
All the recipes you need for the ultimate traditional Thanksgiving spread.
Think baking soda is only good for baking and odor prevention? Think again.
Shatteringly crisp poultry skin is just a sprinkle away.
The Southeast Asian condiment can add unique, savory complexity to dishes of any provenance.
The very best tomatoes can be vastly improved with just one simple ingredient.