Serious Eats

Serious Eats, science-based food since 2006

Serious Eats is a digital food and drink publication part of the People Inc. publishing group. The site presents itself as a reference in culinary science and food culture, with a stated audience of more than seven million monthly readers. Its approach combines developed and verified recipes with technical explanations of why cooking methods work.

Content and main sections

The site's editorial structure is organized into several thematic blocks:

• Recipes: classified by course, ingredient, cuisine, method, diet, and holiday or season.
• How-Tos: techniques, tips, and troubleshooting, with specific guides for grilling, stovetop cooking, baking, and entertaining.
• The Food Lab: a section dedicated to scientific analysis applied to cooking.
• World Cuisines: collections of African, Asian, Caribbean, Central American, European, Middle Eastern, North American, Oceanic, and South American cuisines.
• Ingredients: guides on chicken, drinks, eggs, fruit, noodles, pantry, pork, rice and grains, seafood, and vegetables, plus taste tests.
• Equipment: reviews of coffee and tea makers, cookware, knives, tools and gadgets, grilling and outdoor gear, electric appliances, bakeware, storage and organization, barware, tableware, and books.
• Features: dining out, food history, food industry, food science, and personal essays.

Methodology and catalog volume

The site states it has more than 7,000 rigorously tested recipes and around a thousand equipment guides and reviews. Its editorial proposition is summed up in the idea that good cooks know how to do things and great cooks know why. Featured content includes recipes such as Venezuelan pernil (slow-roasted pork shoulder with crispy skin), one-pan chicken thighs with cabbage and apples, Caesared spaghetti, German potato salad, 3-ingredient frozen whipped lemonade, cannoli tart, and Midwestern cream slaw.

Editorial team

The publication has a staff of editors and culinary experts, including Daniel Gritzer as editorial director, Megan O. Steintrager and Riddley Gemperlein-Schirm as associate editorial directors, Amanda Suarez as associate director of visuals, Brenna Donovan, Genevieve Yam, and Grace Kelly as senior editors, Leah Colins as senior culinary editor, Jessie YuChen as visuals editor, Laila Ibrahim as associate culinary editor, Rochelle Bilow as editor, and Ashlee Redger as writer.

History and awards

Founded in 2006, the outlet has brought together recipe developers, home cooks, professional chefs, scientists, historians, journalists, photographers, and novelists. Part of its editorial team comes from publications such as America's Test Kitchen, Food & Wine, Bon Appétit, The New York Times, and Saveur, and many of its members have worked in the restaurant industry or attended culinary school. The site displays recognition of five IACP awards for Best Culinary Website.

Editorial stance

The publication clarifies that its name does not imply an exclusive or elitist approach: rigor is applied to work in the kitchen, but the results are aimed at both the advanced enthusiast preparing a feast and the occasional cook looking for a dinner idea. The site states it takes responsibility for publishing only useful, interesting, and accurate content, with the same willingness to conduct scientific tests on how to mitigate bean flatulence as to publish reported stories on fraud in the seafood industry.