Serious Eats

Good cooks know how. Great cooks know why.

Founded in 2006, Serving 8 Million Food Nerds a Month

Whole Apple Slab Pie being placed on a plate. Tray is on a yellow gingham print tablecloth, with two cups of coffee, plates and gold forks

The Easy Large-Format Apple Pie I Make Every Holiday Season (No Soggy Bottoms!)

With a lightly sweetened and subtly spiced filling of tender apples and a crisp, flaky crust, this large-format apple pie is sure to be the star of the show.

The Latest

Overhead view of butternut squash mac and cheese

The 1-Ingredient Upgrade for the Creamiest Mac and Cheese

This Easy Fall Salad Deserves a Spot in Your Thanksgiving Spread—and in Your Weeknight Dinner Rotation, Too!

These Cheesy Southern Sausage Balls Are the Perfect Easy Party Appetizer

Amazon Dropped Must-Know Details of Its Black Friday Sale, Plus 10 Early Kitchen Deals to Shop Today

Who We Are

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

More About Us

Who We Actually Are

Daniel Gritzer

Editorial Director

Human Garbage Can

Tess Koman

Executive Editorial Director

Expertise Unclear

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

Culinary Editor

Hungry Bookworm

Kelli Solomon

Senior Social Media Editor

Pickles Everything

Yasmine Maggio

Associate Editor

Pizza Enthusiast

Riddley Gemperlein-Schirm

Associate Editorial Director, Commerce

Gear Nerd

Grace Kelly

Commerce Editor

Chourico Evangelist

Rochelle Bilow

Commerce Editor

Scone Apologist

An Uong

Commerce Writer, News & Deals

Recipe Tinkerer

Food Science

In the lab with Serious Eats

The Science of Marinades

A collage of coffee blooms at various stages

A Scientific Run-Down of Coffee Blooming

How to Make Homemade Vanilla Extract

Serious Eats Voices Personal Essays and More Features From Our Writers

A Losers' Thanksgiving: No One Knows Your Name (But All Are Welcome)

Thanksgiving dinner with the bartender from the pub down the street, the strung-out neighbor, and bussers, cooks, and dishwashers from work.

How Thanksgiving Killed My Restaurant Career

Five years working the Thanksgiving-dinner shift can make you rethink everything.

In Praise of a Turkey-Free Thanksgiving

When it comes to Thanksgiving, we should really consider going turkey-free. Why would I want to eat a dried-out, chewy bird when I can let the juices flow freely out of a striking centerpiece like prime rib or leg of lamb?

World Cuisines