Serious Eats

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Founded in 2006, Serving 8 Million Food Nerds a Month

Toad in the Hole served in a skillet with a red checkered tablecloth

Toad in the Hole

This British classic deserves a spot in your dinner rotation.

This One-Pan Chicken Dinner Is the Definition of a High-Reward Recipe

Forget the Skillet—This Microwave Trick Gets You Great Onions Fast

We Taste-Tested 13 Creamy Almond Butters—Here Are Our Favorites

Our Favorite Non-Toxic Skillet for Making Eggs Is on Sale

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

An Uong Bio photo

Writer

Recipe Tinkerer

Writer

Cookbook Collector

Why Tea Steeps and Coffee Drips: Unpacking the Science of Your Daily Brew

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.

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 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)

We're Lovin' these Toaster Ovens

Equipment of the week

EQ Review

The Balmuda Toaster Is Pretty and Steam-Powered—and Promises to Revive the Driest Croissants

What to Do

Is There Actually a Difference Between Air Fryers and Toaster Ovens?

What to Make

5-Minute Miso Glazed Salmon Recipe

The Chefs' Cheat Code for Instantly Elevating Any Dish

This Is the Safest and Fastest Way to Dice an Onion

This Small Change to a Classic Salad Ingredient Has Become a Favorite of Chefs

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