Sho Spaeth is the features editor at Serious Eats. He previously worked at Not For Tourists and the New York Times. He likes noodles and pork rinds.
The un-Japanese restaurant gives diners what they want: a good time.
Four ingredients and 15 minutes is all you need.
When beef is scarce, a Christmas tenderloin is a delicacy beyond belief.
The perfect presents for the person whose love of reading rivals their love of cooking and eating.
A rich and creamy chicken broth–based ramen that rivals any bowl of tonkotsu.
A classic style of ramen broth, made easier with a pressure cooker.
How to make ramen (the noodles!).
Thanksgiving for two doesn't mean you have to miss out on the favorites.
Michael W. Twitty's book The Cooking Gene belongs on every shelf. Its recent release in paperback provides an occasion to make the case.
Need more dashi in your diet? Let us help.
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.
Organic farmer Greg Swartz on what makes his produce so darn good.
What is a stand mixer good for? Let us count the ways.
Sue Jimenez discusses how she came to own the largest cookbook collection in the world.
An instant-read thermometer is a necessity.
Adam Kuban, Serious Eats legend and master pizza-maker (and -eater).
Don't like Get Out? Get (TF) out.
Brooklyn Brewery's veteran brewmaster on what craft beer means to him.
From an electric smoker to a nice carving board, we've got plenty of tools to delight the meat fanatic on your list.
Gifts for the coffee and tea lover.