Serious Eats

Serious Eats is a platform and blog designed for people who love food, founded by food writer and critic Ed Levine. In 2011, Levine also released a book related to the site.

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This Weber Insert Transforms My Gas Grill Into a Griddle

2 days ago | seriouseats.com | Grace Kelly

I fell in love with flat-top grills the summer I helped review them at our testing lab in Birmingham, Alabama. Sure, it was near 90°F and a spirit-dampening level of humid—a true Alabama summer—but the glorious utility of these massive griddles charmed the socks off me. (Okay, it might have also been the heat.) A propane-powered griddle is a beautiful thing: It’s spacious, heats up fast, and any smoke or steam is released into the great outdoors rather than inside your kitchen.
15 Memorial Day Desserts That Will Make Your Cookout Sweeter

3 days ago | seriouseats.com | Rabi Abonour

Delightfully salty-sweet, creamy, and crunchy, strawberry pretzel salad is a staple at picnics, potlucks, and holiday celebrations. This version skips the Cool Whip and the strawberry jello mix. Instead, it involves making a no-bake cheesecake for the filling and a homemade strawberry syrup for the jello—both of which are good enough to enjoy on their own.
We Taste-Tested 18 Tubs of Hummus-Here Are Our Favorites

5 days ago | seriouseats.com | Genevieve Yam

We tasted 18 brands of hummus you’re likely to find at your local supermarket or online. To find the very best one, we sampled each without knowing which was which. Our winner is Esti Original Recipe Hummus. There is always hummus in my fridge. Eaten with pita, crackers, or fresh vegetables, it makes a delightfully easy snack or light lunch.
The Best Non-Toxic, Nonstick Skillet Is on Sale, Plus More Deals on Our Favorite Kitchen Gear

5 days ago | seriouseats.com | An Uong

If you click on links we provide, we may receive compensation. Every once in a while, we test something that truly wows us, like a rice cooker with 11 settings or an impressively efficient garlic press. We wait patiently for these items to go on sale so we can swoop in and let you in on the discounts.
Lime Possets With Mint and Mango Fruit Salad Recipe

5 days ago | seriouseats.com | Daniel Gritzer

Adding an acid like lime juice to the cream causes it to thicken into a spoonable dessert, while sugar balances the tart citrus flavor. With no eggs, no gelatin, and no starch to thicken the cream, the recipe is deceptively easy: the only thing required is the time necessary for the cream to fully set. I've written here once before about my love of creamy things, which completely eclipses my desire for sweet things. Unsweetened whipped cream? Give it to me! Candy? Nah... Sweetened whipped cream?
This Kiwi and Passion Fruit Pavlova Tastes Like a Vacation Down Under

6 days ago | seriouseats.com | Genevieve Yam

Slowly adding the sugar to the egg whites as it whips ensures it will dissolve properly. Cornstarch helps absorb excess moisture in the meringue, preventing it from weeping. Baking the meringues at a low temperature and allowing them to gradually cool in the oven prevents them from cracking. The first time I made a pavlova, a majestic dessert of meringue, whipped cream, and fresh fruit, I was in high school.
9 Creative, Refreshing Takes on the Classic Popsicle

6 days ago | seriouseats.com | Yasmine Maggio

A trio of fresh strawberries, strawberry jam, and freeze-dried strawberries join forces in this flavor-packed popsicle. The addition of jam creates a soft, lush texture that balances the brightness of the fresh strawberries while offering a sweeter fruit flavor. These popsicles taste like a tropical vacation. Rather than offering a buzz, the rum's spiced notes help balance the sweetness of the pineapple and cut through the coconut cream's richness.
What Is Fennel? Everything to Know and Love About This Fragrant Plant

6 days ago | seriouseats.com | Emily Saladino

Makenna Held, the author of Mostly French and a cooking teacher based in France, didn’t always like fennel. She found it overpowering and aggressively anise-forward. It wasn’t until she moved to Provence, where wild and cultivated fennel grows abundantly, that she gave the plant another shot—and moved past what she calls her “childhood trauma” around the licorice-like the flavor of fennel.
Our Favorite Cast Iron Skillets, Grill Pans, Dutch Ovens, and More Are Up to 59% Off

1 week ago | seriouseats.com | An Uong

If you click on links we provide, we may receive compensation. Cast iron is one of our favorite types of cookware, thanks to its ability to conduct heat evenly. Place a cut of meat or cauliflower on a sizzling-hot cast iron surface, and you’ll end up with a perfect golden crust. When maintained well, cast iron will last forever and become virtually nonstick over time. Be it cast iron skillets, grill pans, or Dutch ovens, there are plenty of great pieces out there.
This Easy, Creamy Bean Dip Is the Ultimate Snack

1 week ago | seriouseats.com | Sasha Marx

Steeping raw garlic in lemon juice prevents harsher garlic flavors from forming, and lends the dip subtle allium aroma instead of a pungent bite. Processing cooked white beans with a small amount of bean cooking liquid produces a super-smooth dip without diluting the flavor of the beans. A simple, punchy, puttanesca-inspired roasted cherry tomato topping acts a bright counterpart to the earthy richness of the bean dip.