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The Serious Eats Team
How to use essential oils, extracts, and herbal distillates to flavor (or enhance) your favorite desserts.
The editor-in-chief of Taste and the former Serious Eater talk with Ed about food media's past and present.
A photographic trip down Serious Eats memory lane, from 2007 to 2015.
A brief guide to the plump, knobbly tropical fruit that's a lot tastier than it looks.
You made it. Now for a deep breath.
You can take our chili crisp when you pry it from our cold, dead hands.
Part 2 of Ed Levine's conversation with Lazarus Lynch.
We come together over tacos, over Lao sausage, over pizza, tamales, bagels.
Take an inner tube ride down to the Delaware river's floating hot dog stand
Taiwan's pancake king makes pretty much the ultimate breakfast burrito.
Thinking of hitting Taipei's Din Tai Fung? Think again
The true story of the soaked sandwich.
Why you should visit Singapore's Little India now
Drumroll please... @thefoodlab's picks for the Best Fast Food in the country
Tune in every Friday for a new episode of Special Sauce with Ed Levine
The cookbook author and social media star talks about his first cooking show, coming out to his parents, and more.
Part 2 of Ed Levine's Special Sauce conversation with chef Alvin Cailan.
The Eggslut founder on his first kitchen job and the surprise career boost he got from a famous critic.
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.