Features
We don't just cook food at Serious Eats—we use it to tell stories about society and our everyday lives. Our features dig into science, history, the food industry, and more.
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The Unspoken Rule of Dining Etiquette: Are You Breaking It?
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How Honeycrisp Apples Went From Marvel to Mediocre
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A Comprehensive Guide to the Most Popular American Taco Styles
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Is It Better to Eat Hot Food in the Summer? Here's What the Science Says
The Caesar Salad Is 100! We Caesar-ed Everything to Celebrate
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This Is Not Your Grandmother’s Lunar New Year Party
Explore Features
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Meet the Molecule That Smells Like Pancakes and Set Off Emergency Investigations in NYC
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My Journey Into Gran Chaco's El Impenetrable
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An Ode to Dahi
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Why Raw Clams Are Making a Comeback in New England and Beyond
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Dear Restaurants: Please Stop Playing Live Music
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How Thanksgiving Killed My Restaurant Career
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How Spam Won Over America's Restaurants
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The Gentile Origins of Gefilte Fish
Our Favorite Features of 2022
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Lao Food 101: Essential Dishes From Laos and Isan
Our Favorite Recipes of 2022
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30 Rock Secrets: Liz Lemon’s Favorite Sandwich Is From Fiore’s in Hoboken, NJ
Our Favorite Images of 2022
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In Praise of Fruity Pebbles
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Calculating the Ghostbusters Twinkie Size In Real Life
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Our Favorite Recipes of 2021
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Cryo-Poached Asian Pears With Goji Syrup
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The 10-Minute Window for the Perfect McDonald’s Mash-Up
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How Cooking Websites Are Failing People With Disabilities
Back of the House: Meet Our 2022 Contributors
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The Science of Sourdough Starters
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A Cuban Menu for Watching Moonlight
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Starch Madness: Announcing the Wheat 16!
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The Pasta-Themed Soundtrack We've All Been Waiting For
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How Are You Using Food to Stay Connected?
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Boston Baked Beans, and Other Foods Named After Different Foods
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Where to Buy Spirits in Manhattan: The Best Liquor Stores
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Why You Should be Eating More Wild Pigs Right Now
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Why a Control State Liquor Store Might Be Your Best Bet for Finding Rare and Interesting Spirits
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A Song of Spice and Fire: The Real Deal With Hunan Cuisine
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Is Barrel Aged Gin a Good Idea?
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Double Down Throwdown: Our Homemade Version Takes on KFC's
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Beyond Casseroles: What to Cook for New Parents
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Our Secret List of Banned Words
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Can You Tell Your Buckle From Your Boy Bait? A Guide to Baked Fruit Desserts
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The Ultimate Guide to Buying Italian Ingredients on Arthur Avenue
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Trending: Hot Soppressata Is the New Pepperoni
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Know Your Sweets: Cinnamon Rolls
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Why Is My Vegan Entree as Expensive as the Meat?
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Peanut Butter and Jelly: A Serious Eats Special Report
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How Do You Eat Your Bagel?
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The Blumenburger -- The Most Labor-Intensive Hamburger Ever
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How to Develop Your Tea-Tasting Palate
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Falafel Waffles = Wafalafels
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Stella's Favorite Recipes of 2017
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Favorite Brunch Drinks: How to Make The Blur from Nopa in San Francisco
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Exploring the USDA's Food Desert Locator
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Wok Science: How a Wok's Material and Design Make It a Cooking Powerhouse
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The Wok Shop’s Tane Chan on Her Life and Business
From China: The Future of the Wok
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Grace Young And Her Ever-Growing Wok Collection
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The Importance of the Wok
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A 'Typical' Breakfast in ... South Africa
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Top Ten Uniquely '80s Foods
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How to Sustainably Harvest Ramps
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Pet de Soeur Pastries, AKA Nun's Farts
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Flagel = Flat Bagel
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Ben & Jerry's New Flavor: Jimmy Fallon's 'Late Night Snack' with Potato Chips