 | |
Type of site | Blog |
|---|---|
| Available in | English |
| Owner | Dotdash Meredith |
| Created by | Ed Levine |
| URL | www |
Serious Eats is a website and blog focused on food enthusiasts, created by food critic and author Ed Levine. A Serious Eats book was published by Levine in 2011. [1] Serious Eats was acquired by Fexy Media in 2015 [2] and then by Dotdash in late 2020. [3]
The site consists of general food features as well as recipes, home cooking advice, and equipment reviews.
The site is notable for launching the career of J. Kenji Lopez-Alt, whose column "The Food Lab" was adapted into a James Beard award-winning cookbook of the same name. [4] Lopez-Alt's writing was highly regarded among amateur cooks for its rigorous approach to cooking and recreating cultural food icons, such as the ShackBurger and Chick-fil-a, in the home kitchen. [5] [6]
In 2008, Serious Eats was ranked #17 on Time magazine's list of the 50 Best Websites. [7] Serious Eats was the recipient of two James Beard Foundation awards in 2010 for Best Food Blog and Best Video Webcast. [8]
James Andrews Beard was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh and wholesome American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.
A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce, and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce or tomatoes, toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, removing the lettuce entirely, or adding other ingredients such as a fried egg, avocado, or sprouts.
Rick Bayless is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards.
Epicurious is an American digital brand that focuses on food and cooking-related topics. Created by Condé Nast in 1995, it is headquartered at the One World Trade Center in Manhattan, New York City, where it is part of the publisher's Food Innovation Group that also includes Bon Appétit, with significant overlap in staff between the two companies.
Jane Grossman Stern and Michael Stern are American writers who specialize in books about travel, food, and popular culture. They are best known for their Roadfood books, website, and magazine columns, in which they find road food restaurants serving classic American regional specialties and review them. Starting their hunt for regional American food in the early 1970s they were the first food writers to regard this food as being as worthy to report on as the haute cuisine of other nations.
Bryant Terry is an African-American vegan chef, food justice activist, and author. He has written four vegan cookbooks and cowrote a book about organic eating. He won a 2015 James Beard Foundation Leadership Award for his food justice work. In 2021 he was awarded an NAACP Image Award for his book Vegetable Kingdom, which received a starred review from Publishers Weekly.
Simply Recipes is a cooking blog founded by Elise Bauer. Bauer began writing the blog in 2003 to record her family recipes. Simply Recipes was acquired by Fexy Media in 2016, and later by Dotdash in 2020
Michelle Tam is an American blogger, food writer, and bestselling cookbook author known for recipes and food writing focused on the Paleolithic diet and lifestyle.
James Kenji López-Alt is an American chef and food writer. His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. The cookbook expanded on López-Alt's "The Food Lab" column on the Serious Eats blog. López-Alt is known for using the scientific method in his cooking to improve popular American recipes and to explain the science of cooking.
Patricia Jinich is a Mexican chef, TV personality, cookbook author, educator, and food writer. She is best known for her James Beard Award-winning and Emmy-nominated public television series Pati's Mexican Table. Her first cookbook, also titled Pati's Mexican Table, was published in March 2013, her second cookbook, Mexican Today, was published in April 2016, and her third cookbook, Treasures of the Mexican Table, was published in November 2021.
The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes and to explain the science of cooking. The Food Lab charted on The New York Times Best Seller list, and won the 2016 James Beard Foundation Award for the best General Cooking cookbook and the 2016 IACP awards for the Cookbook of the Year and the best American cookbook.
Nicole A. Taylor is an American writer and cookbook author. Originally from Georgia, she moved to Brooklyn, New York in 2008 which became the basis for her 2015 cookbook, The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen. Taylor's food writing has twice been nominated for a James Beard Foundation Award. She has also hosted a podcast called Hot Grease.
Helen Rosner is an American food writer and editor. She is food correspondent for The New Yorker.
Meike Peters is a James Beard Award-winning German cookbook author, blogger, podcaster, food and travel writer and photographer. She is the author of Eat In My Kitchen, published by Prestel Publishing in October 2016 in English and in German and winner of the 2017 James Beard Foundation Book Award for General Cooking, and 365: A Year of Everyday Cooking and Baking, published in October 2019, a collection of 365 of her recipes for every day of the year. Both of her books were included in The New York Times Best Cookbook lists for Fall 2019 and Fall 2016. Her third book is called Noon, published in 2023 by Chronicle Books (English) and Prestel (German) and winner of the 2024 Swiss Cookbook Award. In 2021, she started her Meet in My Kitchen podcast, inviting her guests to her Berlin kitchen.
Stella Parks is an American pastry chef and food writer based in Kentucky. She has worked in various Lexington-area restaurants, notably Table 310, and was a longtime contributor to Serious Eats. Parks received a James Beard Foundation Award in 2018 for her bestselling cookbook BraveTart: Iconic American Desserts.
Maria Guarnaschelli was an American cookbook editor and publisher. In a career spanning five decades she worked with and groomed popular food authors including Rose Levy Beranbaum, Rick Bayless, Julie Sahni, Fuchsia Dunlop, J. Kenji López-Alt, and Judy Rodgers. Some of the notable cookbooks published by her included Classical Indian Cooking,All New All Purpose Joy of Cooking, The Food Lab, The Zuni Cafe Cookbook, and The Cake Bible. Her works were noted to have contributed to a change in how cookbooks were produced, and also credited with introducing American households and chefs to international cuisines beyond just European cuisines.
Toni Tipton-Martin is an African-American food and nutrition journalist and author of several cookbooks, including Jubilee. She serves as the editor-in-chief for Cook's Country. She received the Julia Child Award in 2021, and two James Beard awards.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
Cathy Erway is a food blogger, cookbook author, and freelance food author.
