Serious Eats

Good cooks know how. Great cooks know why.

Founded in 2006, Serving 8 Million Food Nerds a Month

A dish of dip garnished with olives and crackers on the side

Dirty Martini Dip

Like your dirty martini on the rocks? Try it on a cracker.

What Is Fennel? Everything to Know and Love About This Fragrant Plant

Doughnut Muffins: All the Joy of a Doughnut, None of the Deep-Frying

We Taste-Tested 18 Tubs of Hummus—Here Are Our Favorites

This Weber Insert Transforms My Gas Grill Into a Griddle

We are the curious cooks, experts, journalists, and nerds behind Serious Eats, the foremost site of food science and culture since 2006.

Editorial Director

Human Garbage Can

Megan O. Steintrager

Associate Editorial Director

Loves All Vegetables

Associate Director, Visuals

Knows Sports

A studio portrait of editor Leah Colins.

Senior Culinary Editor

Bay Leaf Believer

Senior Editor

Hungry Bookworm

Senior Social Media Editor

Pickles Everything

Riddley Gemperlein-Schirm Serious Eats

Riddley Gemperlein-Schirm

Associate Editorial Director

Gear Nerd

Senior Editor

Chourico Evangelist

Editor

Scone Apologist

An Uong Bio photo

Writer

Recipe Tinkerer

Exploration of pH and Vegetable Cooking

The Case for Brining Vegetables

What Happens to Your Coffee As It Sits, and the Science Behind It

Please, No: The Pasta Shapes We Won't Eat

Strongly-worded messages to our most loved and hated pasta shapes.

I Pitched "Hangry" for Dictionary Inclusion in 2003 and Was Rejected

I pitched it for dictionary inclusion in the year 2003. I was rejected. This is my story.

How British Chinese Takeaway Became A TikTok-Viral, Controversial Cuisine

British Chinese food has been causing recent debate on social media, but the cuisine has been around since the 19th century.

How to Stock a Moroccan Pantry: Harissa, Ras el Hanout, and More

Jamaican Escovitch Fish

How to Make Soft and Flaky Kenyan Flatbreads at Home

You Say Tomato, We Say Kamado

Equipment of the week

EQ Review

The 6 Best Kamado Grills for Every Type of Cook, According to Our Detailed Tests

What to Do

How to Use Smoke Woods

What to Make

Slow-Smoked Porterhouse Steaks Recipe

How to (Safely) Pasteurize Eggs at Home

The Trick to Softening Canned Chickpeas

Why You Should Salt Your Cucumbers

Asparagus Quiche

Green Shakshuka

Herby Deviled Eggs