What's Your Kitchen Kryptonite?

Have a cooking-related fear? You're not alone.

Your Friday Moment of Zen

The weekly roundup, links, and a glimpse into Serious Eats HQ.

Sean Brock on the Distinction Between Happiness and Success

Part 2 of Ed Levine's conversation with Chef Sean Brock.

I Grew Up Abroad. Do I Have a Cuisine?

It gives you a different perspective, but it doesn't mean you're worldly.

Beyond Málà: Fuchsia Dunlop on Sichuan's Fish-Fragrant Flavor

Watch the Chinese cooking expert demo her most favorite dish, ever.

Get to Know Málà, Sichuan Food's Most Famous Flavor

Málà is more than just Sichuan peppercorns.

Authenticity? These Filipino Chefs Aren’t Concerned

Meet the cooks reshaping Filipino cuisine around the world.

Shining a Light on Diwali Treats: An Opinionated Guide

The one thing that makes all those early-morning temple visits more bearable: snacks.

From Trash to Treasure: The History of Barbecued Ribs

Pork ribs haven't always been a barbecue staple.

How Ice Cream Got Its Cone

Spoiler alert: It didn't start with a rolled-up waffle.

The Drink of the Gods: An Introduction to Pulque

Pulque is a lightly fermented drink that is inextricably tied to Mexican identity.

State of the Slice, Part 1: A Slice of New York Pizza History

How the New York slice evolved over the years.

The Food Lab Video Series: The Science of Spatchcocking

Breaking down the best way to roast chicken.

The Food Lab Video Series: Cookies

Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.

The Food Lab Video Series: Boiling Water

Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water.

The Food Lab Video Series: Emulsions

One of the most intriguing and important (and overlooked!) culinary concepts you rely on every day.

I Grew Up Abroad. Do I Have a Cuisine?

It gives you a different perspective, but it doesn't mean you're worldly.

How I Got My Toddler Interested in Food and Cooking

All kids are picky eaters at least some of the time. The key is to work with the pickiness, not against it.

All Praise the St. Louis Bagel and Its Infinite Potential

Let your imagination break free from the tyranny of horizontal slicing, and see how far into the Great Bagel Beyond you can go.

Sweet, Memory: On the Subtle Magic of the Cookie Jar

If the cookie jar didn't exist, we'd have to invent it.

Special Sauce: Maangchi on Becoming a YouTube Sensation

The first part of Ed Levine's conversation with YouTube sensation Maangchi.

Sean Brock on the Distinction Between Happiness and Success

Part 2 of Ed Levine's conversation with Chef Sean Brock.

Special Sauce: Chef Sean Brock on the Perils of Working Too Hard

Ed's Favorite Special Sauce Episodes of 2019

Ed Levine's favorite Special Sauce Episodes of 2019.

Merry Black Day: Canoodling on Korea’s Anti-Valentine’s Holiday

In romance-obsessed South Korea, singles get one day a year to wallow in shared misery—and noodles.

Three Days and a Pit Oven: How the Best Barbacoa Is Made

A writer gets a rare glimpse into how her favorite Mexican specialty is made.

How to Travel Like a Food Writer

Learn how to travel like it's your job.

Batter Up: Finding a Tempura Spot to Call My Own

One writer's quest to find a new regular tempura spot in Tokyo leads to...not tempura.

Authenticity? These Filipino Chefs Aren’t Concerned

Meet the cooks reshaping Filipino cuisine around the world.

Meet Shaquanda Coco Mulatta, New York’s (Drag) Queen of Hot Sauce

Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made.

US-Grown Tea Is Incredibly Rare. This Small Farm Is Blazing a Trail

The tiny Great Mississippi Tea Company may offer a few lessons in how domestic tea production could take off.

Behind the Scenes at NYC's Biggest Outdoor Aquaponic Farm

Elazar and the camera crew head to Bushwick, New York to meet the woman behind New York City's largest outdoor aquaponic farm.

US-Grown Tea Is Incredibly Rare. This Small Farm Is Blazing a Trail

The tiny Great Mississippi Tea Company may offer a few lessons in how domestic tea production could take off.

What Does Food Media Smell Like?: Diversity and the Beard Awards

The 2019 James Beard Media Awards, reviewed.

What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil

Everything you need to know to buy a better bottle of extra-virgin olive oil.

Benihana and the Question of Cultural Appropriation

The un-Japanese restaurant gives diners what they want: a good time.

Friday Links & Hijinks

Nothing a good list of links can't fix, right?

What's Your Kitchen Kryptonite?

Have a cooking-related fear? You're not alone.

Your Friday Moment of Zen

The weekly roundup, links, and a glimpse into Serious Eats HQ.

Your Friday Moment of Zen

New year, but, amazingly, people still hate the workweek.