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Bowl of roasted brussel sprouts on a brick surface, with a striped towl and spoon

Why Sweet Chili Sauce Is the Game-Changer for Brussels Sprouts

Crispy and delicious roasted brussels sprouts are satisfying on their own, but finished with sweet chili sauce and pancetta, they’re a sure crowd pleaser.

The Latest

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Breville, Vitamix, Le Creuset, and Other Brands We Stand by Are Up to 54% Off Ahead of Black Friday

How to Make Restaurant-Quality Roasted Cauliflower Soup at Home

apple pie muffins on a white tray, with 3 muffins on a circular tray in the background. A clear glass of milk to the side on pink napkins.

Meet the Muffin That Tastes Just Like Apple Pie

Squash Panang curry in a black bowl, with all the toppings added on a deep green tile surface.

This Easy 30-Minute Panang Curry Recipe Features Nutty Winter Squash

Who We Are

We are the curious cooks, experts, journalists, and nerds behind Serious Eats, the foremost site of food science and culture since 2006.

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Who We Actually Are

Daniel Gritzer

Editorial Director

Human Garbage Can

Tess Koman

Executive Editorial Director

Expertise Unclear

Megan O. Steintrager

Associate Editorial Director

Loves All Vegetables

Amanda Suarez

Associate Director, Visuals

Knows Sports

Leah Colins

Senior Culinary Editor

Bay Leaf Believer

Genevieve Yam

Culinary Editor

Hungry Bookworm

Kelli Solomon

Senior Social Media Editor

Pickles Everything

Yasmine Maggio

Associate Editor

Pizza Enthusiast

Riddley Gemperlein-Schirm

Associate Editorial Director

Gear Nerd

Grace Kelly

Editor

Chourico Evangelist

Rochelle Bilow

Editor

Scone Apologist

An Uong

Writer

Recipe Tinkerer

Food Science

In the lab with Serious Eats

The Science of Marinades

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A Scientific Run-Down of Coffee Blooming

How to Make Homemade Vanilla Extract

Serious Eats Voices Personal Essays and More Features From Our Writers

A Losers' Thanksgiving: No One Knows Your Name (But All Are Welcome)

Thanksgiving dinner with the bartender from the pub down the street, the strung-out neighbor, and bussers, cooks, and dishwashers from work.

How Thanksgiving Killed My Restaurant Career

Five years working the Thanksgiving-dinner shift can make you rethink everything.

In Praise of a Turkey-Free Thanksgiving

When it comes to Thanksgiving, we should really consider going turkey-free. Why would I want to eat a dried-out, chewy bird when I can let the juices flow freely out of a striking centerpiece like prime rib or leg of lamb?

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