Serious Eats

Good cooks know how. Great cooks know why.

Founded in 2006, Serving 8 Million Food Nerds a Month

Slice of custard pie on a white plate with a fork next to it, surrounded by blue glasses and a colorful tablecloth

Creamy, Silky Custard Pie

No frills, no fuss—just the smoothest vanilla custard in a flaky, golden crust.

15 Refreshing Main Course-Worthy Summer Salads Perfect for Hot Days

The One Vegetable You're Grilling All Wrong—and How to Fix It

Never Cry While Cutting Onions Again—This Science-Backed Trick Actually Works

Is the Secret to Better Coffee a Bag of Tea?

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

Visual Editor

Chef With a Lens

Laila Ibrahim bio pic

Associate Culinary Editor

Ketchup Apologist

Riddley Gemperlein-Schirm Serious Eats

Riddley Gemperlein-Schirm

Associate Editorial Director

Gear Nerd

Senior Editor

Chourico Evangelist

Editor

Scone Apologist

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Writer

Recipe Tinkerer

Writer

Cookbook Collector

Is It Better to Eat Hot Food in the Summer? Here's What the Science Says

Here's Why Natural and Artificial Flavors Aren't What They Seem

Cooking Fats Demystified: A Guide to Understanding Saturated and Unsaturated Fats

9 Recipes Our Editors Are Pumped to Make in June

Grilled peaches, smashed potatoes, pasta salad, and more summer-ready recipes we're cooking on repeat this June.

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.

The 10-Minute, Restaurant-Worthy Dinner I Make Several Times a Month

Marinated with white miso, sake, mirin, and soy sauce, miso black cod is salty-sweet and deeply satisfying. Here's why I make this black cod (sablefish) dish several times a month.

How to Eat in Kingston, Jamaica, Like a Local

This Creamy, Tangy Persian Yogurt and Cucumber Dish Goes With Everything

Gajarachi Koshimbir (Carrot Salad with Mustard Seeds and Curry Leaves)

Pellet Like It Is

Equipment of the week

EQ Review

We Tested 24 Pellet Grills by Cooking 200-Plus Pounds of Chicken Wings

What to Do

Pellet vs. Offset: What You Need to Know Before Buying a Smoker

What to Make

How to Make Smoked Salmon That's Way Better Than Store-Bought

The Chefs' Cheat Code for Instantly Elevating Any Dish

This Common Kitchen Tool Solves One of the Most Annoying Grilling Problems

The Lazy—but Brilliant—Way to Smoke Meat on a Charcoal Grill

This Herby, Garlicky Butter Is Perfect for Slathering on All Your Steak, Fish, and Vegetables

This Classic Mint Julep Has a Surprising Flavor Twist

10-Minute Bengali-Spiced Green Beans