Founded in 2006, Serving 8 Million Food Nerds a Month!
This fast and flavorful noodle stir-fry is a Malaysian street food icon.
Make Your Risotto, Pilaf, and Grain Salads Taste Their Best With This 2-Minute Trick
Thinking of Ordering Raw Oysters? Here's What You Need to Know After Recent Deaths
The Simple Sandwich Upgrade Philadelphians Have Sworn by for Years
11 Pistachio Dessert Recipes That Are Sweet, Nutty, and Green
We are the curious cooks, experts, journalists, and nerds behind Serious Eats, the foremost site of food science and culture since 2006.
| Name | Title | Superpower |
|---|---|---|
| Daniel Gritzer | Editorial Director | Human Garbage Can |
| Megan O. Steintrager | Associate Editorial Director | Loves All Vegetables |
| Amanda Suarez | Associate Director, Visuals | Knows Sports |
| Leah Colins | Senior Culinary Editor | Bay Leaf Believer |
| Genevieve Yam | Senior Editor | Hungry Bookworm |
| Kelli Solomon | Senior Social Media Editor | Pickles Everything |
| Jessie YuChen | Visual Editor | Chef With a Lens |
| Laila Ibrahim | Associate Culinary Editor | Ketchup Apologist |
| Jess Eng | Associate Editor | Dances in the Kitchen |
| Riddley Gemperlein-Schirm | Associate Editorial Director | Gear Nerd |
| Grace Kelly | Senior Editor | Chourico Evangelist |
| Rochelle Bilow | Editor | Prefers Pie for Breakfast |
| Ashlee Redger | Writer | Cookbook Collector |
In the lab with Serious Eats
Whoa, That’s Nuts! I Just Learned the Truth About Corn Silks
Want Better Roasted Vegetables? Stop Doing This One Thing
Never Cry While Cutting Onions Again—This Science-Backed Trick Actually Works
Personal Essays and More Features From Our Writers
Creamy pastas, corn fritters, one-pan chicken dinners, and more, here's what Serious Eats editors are most excited to cook this month.
Think the beer mile is just a party trick? A 3-time world champ explains why it’s a strategic, fiercely competitive race.
This beloved marinated cheese is creamy, tangy, and endlessly versatile—perfect for salads, sauces, or snacking straight from the jar.
Save With MyRecipes
Pesto’s French Cousin Tastes Like Summer in Provence
The Quick, Creamy Dip I Make for All My Parties
My Foolproof, Fast Way to Crispy, Juicy “Fried” Chicken (Without Deep Frying)
EQ Review: To Find the Best Woks for Stir Frying and More, We Smoked up Our Kitchen
How to Set Up a Wok Cooking Station
Singapore Rice Noodles
The Post–Labor Day Chore Everyone Avoids—And Why It Could Spark a Fire
Worried About Your Nonstick Pan? This Method Makes Better Eggs Anyway
Want to Cook with More Confidence? Learn to Control This One Thing
This Beloved "Party Rice" Has a Crispy, Crunchy Secret
Forget Bubble Tea—This Cool, Creamy Beverage Is Taiwan’s Best-Kept Secret
This High-Protein Breakfast Practically Makes Itself—and Is Ready in Minutes
This site is best viewed with:
We strive for maximum compatibility!
You are visitor number: 123,456,789
Email us your culinary questions!
This section is being built! Check back soon!
SERIOUS EATS
