- A food writer covering desserts, bakeries, and chocolate.
- Started writing for Serious Eats in 2013.
- Served on the press jury for the Valrhona C3 International Pastry Competition and as a judge for Gramercy Tavern’s annual Pie Contest.
Native New Yorker Niko Triantafillou is a food writer who primarily covers desserts, bakeries, and chocolate. After running the blog Dessertbuzz.com for many years, he started writing for Serious Eats in 2013—just in time for the Cronut craze. He has also written recipe and trend pieces for Saveur, Dessert Professional Magazine, StarChefs, and Wine4Food.
Niko’s opinions on desserts and pastry are frequently sought by local and national media, such as the Associated Press and National Public Radio. His video, recipe, and long-form article on making the perfect the finicky French pastry, the canele, are frequently referenced. Niko has served on the press jury for the prestigious Valrhona C3 International Pastry Competition and as a judge for Gramercy Tavern’s annual Pie Contest. His sourdough breads appeared on CBS This Morning.
What is your desert island food?
"Coq au vin is a dish that my mother made growing up and that I later became obsessed with. Now that they are in their late 80s, I often visit my parents and we prep and prepare the dish and then enjoy a dinner together."
What is your favorite condiment?
"Pumpkin seeds. How many foods are equally at home on a salad in breakfast cereal or used as the base of a dessert?"
About Serious Eats
Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.
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