Serious Eats

Magazines

Flips

Mexico City
The Drink of the Gods: An Introduction to Pulque
Serious Eats - Naomi Tomky
The history of pulque, a pre-Hispanic beverage made from the lightly fermented sap of the agave, is closely intertwined with the history of Mexico. [Photographs: Naomi Tomky] “What is more Mexican than
Special Sauce: Doug Crowell and Ryan Angulo on the Importance of Kindness (and Salt)
Serious Eats - Ed Levine
Ed Levine talks to Doug Crowell and Ryan Angulo about their new book and the importance of kindness. On this week's Special Sauce, Doug Crowell and Ryan Angulo talk a lot about a lot of things, including
Blue Cheese
Forget Winter With This Bright and Citrusy Chicory Salad
Serious Eats - Sasha Marx
This simple winter salad combines the best the season has to offer: bitter chicories and sweet citrus. [Photographs: Vicky Wasik] Whenever people tell me they hate winter, I think of the argument about
Vicky and Stella: A Serious (Eats) Love Story
Serious Eats - The Serious Eats Team
Get behind the scenes and learn how Serious Eats's visual director and pastry wizard went from arch enemies to best friends. Serious Eats VIDEOS Watch More Videos [Videos: The Serious Eats Team, Photographs:
Stock Up On Your Meats: D'Artagnan Is Having a 40% Off Flash Sale Today
Serious Eats - The Serious Eats Commerce Team
You have until 9 pm to stock up on the good stuff. Few things make us happier than a fridge (and freezer) full of meat. Several months ago we stumbled across a sale over at D'Artagnan and did some serious
Cultural Appropriation
Easy, Peasy, Japanese-y: Benihana and the Question of Cultural Appropriation
Serious Eats - Sho Spaeth
Benihana and the evolution of how Japanese culture is perceived in America. [Photographs: Vicky Wasik] I love Benihana. It isn’t the food that does it for me; not the USDA Choice steak and certainly not
Recipes
26 Chocolate Dessert Recipes for a Sweet Valentine’s Day
Serious Eats - Rabi Abonour
These chocolate-heavy cakes, pies, mousses, and other desserts are perfect for a sweet Valentine's Day. [Photographs: Vicky Wasik] I don't usually put a lot of time into dessert, but Valentine's Day is
Recipes
Potatoes Cooked in Brown Butter: So French and So Clean
Serious Eats - Sasha Marx
New potatoes cooked in brown butter entirely on the stovetop and sprinkled with sea salt are perfect served alongside a steak, a chop, or a piece of seared fish. [Photographs: Vicky Wasik] Almost every
Dessert
The Best Extra-Dark Supermarket Chocolate Bars for Baking
Serious Eats - Stella Parks
Made from 80% cocoa solids or more, these extra-dark chocolates range from bitter and bold to fruity and bright. [Photographs: Vicky Wasik] Virtually all of my recipes for chocolaty desserts call for bars
The Soufflé Omelette: Light, Fluffy, and Fun to Eat
Serious Eats - Daniel Gritzer
This traditional French egg dish is what happens when you combine an omelette with a soufflé by separately beating the whites before cooking the mixture in a pan. It puffs up light and fluffy and is just
Sous
27 Valentine's Day Recipes for a Romantic Dinner at Home
Serious Eats - Rabi Abonour
Whether your relationship is brand-new or long-term, you can impress your partner with one of these Valentine's Day recipes. [Photograph: Vicky Wasik, J. Kenji López-Alt, Morgan Eisenberg] It may be customary
Coffee Grinders
The Best Coffee Grinders
Serious Eats - Daniel Gritzer
There's a lot of advice on which coffee grinder is best, but it often fails to take into account the drinker in question. We've done our homework to give you the best recommendation for your needs. [Photograph:
Special Sauce: Doug Crowell and Ryan Angulo on the Neighborhood Restaurant
Serious Eats - Ed Levine
Ed Levine talks to Doug Crowell and Ryan Angulo about their new book and the allure of neighborhood restaurants. [Photograph: Liz Barclay. Fried chicken photograph: Vicky Wasik.] I am constantly on the
Scotch Whisky
14 Scotch Cocktail Recipes Perfect for Both Beginners and Obsessives
Serious Eats - Rabi Abonour
14 Scotch cocktail recipes to show how well the spirit works in mixed drinks. [Photographs: Elana Lepkowski, Vicky Wasik, Wes Rowe] Scotch isn't the most common spirit for cocktails—with a mix of peaty,
Beer Pairing 101: Rich and Roasty Beers
Serious Eats - Michael Harlan Turkell
Porters, stouts, and other rich beers can go perfectly well with a savory meal. [Photograph: Vicky Wasik] Editor’s Note: Welcome back to our series on beer pairings, in which Michael Harlan Turkell, coauthor
Medieval
Knights, Horses, and...Hummus? An Evening at Medieval Times
Serious Eats - Miranda Kaplan
Just how medieval is Medieval Times Dinner & Tournament? A first-time visitor answers the question. [Photographs: Eric Cash] It can be a challenge to bring up Medieval Times, the show and restaurant—let’s
Waffles
Our Favorite Valentine's Day Gifts for Your Food-Loving Lovers
Serious Eats - Ariel Kanter
Ditch the mystery chocolates for great food and beautiful cookware this Valentine's Day. Photograph: Nila Jones Forget the giant teddy bear, the exorbitantly expensive yet short-lived bouquet of long-stemmed
Recipes
How to Make the Best Hot Chocolate
Serious Eats - Stella Parks
A few special ingredients make this simple hot cocoa shine. [Photographs: Vicky Wasik] Purists will tell you hot cocoa is a sweet, light-bodied beverage made primarily from cocoa powder, often aimed at
Recipes
23 Sunny Citrus Recipes: Salads, Entrées, Ice Creams, and More
Serious Eats - Rabi Abonour
It's peak season for lemons, limes, oranges, and grapefruits. Make the most of it with these citrus recipes. [Photographs: Jennifer Olvera, Emily and Matt Clifton, Vicky Wasik] Spring is almost in reach,
Recipes
This Layered Scallion Omelette Is the Perfect Weeknight Dinner
Serious Eats - Sho Spaeth
A four-ingredient, Chinese-style omelette that's deeply satisfying. [Photographs: Vicky Wasik] Of the many things my parents taught me how to cook, there are only one or two dishes I still make in essentially
The Real Secret to Soufflé: It's Easy
Serious Eats - Daniel Gritzer
A classic savory cheese soufflé should intimidate no one: It's incredibly easy to make, and, dare we say, foolproof? There are a few key techniques to getting great results, but nothing even an inexperienced
Special Sauce: Chef Anita Lo on Cooking for Yourself
Serious Eats - Ed Levine
Ed Levine talks to Chef Anita Lo about her new book and the rewards of cooking for yourself. [Photograph: Julie Smith. Pasta photograph: Vicky Wasik.] On this week's Special Sauce, Chef Anita Lo talks
Instant Pot
The Instant Pot DUO Plus 60 Is $79.99 (That's 38% Off)
Serious Eats - The Serious Eats Commerce Team
Homemade chicken stock, super-rich chili, and more—quicker and easier than ever. If you've been lusting after an Instant Pot and are nursing culinary jealousy of all your friends who received one over
Chili
Pressure Cook Your Way to Perfect Chili in Just 60 Minutes
Serious Eats - Daniel Gritzer
Like any stew or braise, chili needs time...unless you pull out your pressure cooker, as we do here. Even better, this quick chili recipe works with canned or dried beans and ground or chunky beef. [Photographs:
Pizza
Trapizzino Is the Pizza-Sandwich Hybrid of Your Dreams
Serious Eats - Sasha Marx
Meet the Roman trapizzino. It's pizza. It's a sandwich. It's totally awesome. [Photographs: Vicky Wasik] While the state of on-the-go pizza in Rome never reached the abysmal lows of New York's postrecession
Sandwiches
27 Super Bowl Sandwiches to Feed a Crowd
Serious Eats - Rabi Abonour
Go beyond dips, chips, and Buffalo wings with these party-ready sandwiches. [Photographs: J. Kenji López-Alt, Morgan Eisenberg] Your Super Bowl guests probably won't complain if you feed them an assortment
Recipes
16 Super Bowl Wing Recipes to Make Your Game Day Fly
Serious Eats - Rabi Abonour
From classic Buffalo wings to Xi'an-style chicken wings, these recipes would be welcome at any Super Bowl party. [Photographs: J. Kenji López-Alt, Morgan Eisenberg, Shao Z.] Chicken wings are probably
Granola
Turn Overripe Bananas Into Tender Yet Crunchy Granola
Serious Eats - Stella Parks
Take a break from banana bread with this crunchy yet delicate granola, loaded with banana purée, dried fruit, and a blend of crunchy nuts. [Photographs: Vicky Wasik] I've spent a good deal of time thinking
Robert Burns
Neeps, Tatties, and Haggis Galore: An Introduction to Burns Night
Serious Eats - Stella Parks
Burns Night is the haggis- and whisky-fueled celebration of the birth of the poet Robert "Rabbie" Burns, and all things Bonnie and Scottish. [Photograph: Gary Doak] Every year, as January 25 draws closer,
Michelle Obama
Special Sauce: Chef Anita Lo on Cooking for Michelle Obama
Serious Eats - Ed Levine
Ed Levine talks to Chef Anita Lo about her upbringing, being a woman in the industry, and owning Annisa, her critically acclaimed restaurant. [Photograph: Julie Smith. Dumpling photograph: J. Kenji Lopez-Alt.]