About Serious Eats

Daniel joined the Serious Eats culinary team in 2014 and has been writing recipes, equipment reviews, articles on cooking techniques, and more ever since. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section. He has been nominated twice for an IACP award in instructional food writing.

Prior to working in food media, Daniel cooked for several years at a variety of New York City restaurants, with a focus on American, Italian, and French cuisine—a career that technically started at the age of 13, when he began staging at the legendary restaurant Chanterelle. He also spent nearly a year working on organic farms in Europe, where he harvested almonds and Padrón peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France.

Tess Koman joined Serious Eats as the Senior Editorial Directorin late 2021. Previously, she worked at Delish for four years, expanding their news, features, and video presences across all platforms. She's always loved food, but food internet is where she's happiest. You can watch her video series 'Iconic Eats' and 'Slightly Kosher' on YouTube and Amazon.

Before that, she spent five years at Cosmopolitan.com as an editorial assistant, an associate editor, and finally, a senior editor. Her reporting in Cosmo and Cosmopolitan.com's 'How To Run For Office' package won a Personal Service ASME in 2018. Later that year, she published 'The Best Damn Answers to Life's Hardest Questions: A Flowchart Book,' which was reprinted due to high demand.

Amanda Suarez is the Associate Director, Visuals at Serious Eats. A photographer for the last 10 years, she was thrilled to join Dotdash Meredith in February 2022. Prior to Serious Eats, Amanda worked as a Photo Editor at Shutterstock on the Offset Collection, the print edition of Muscle and Fitness Magazine, and at the travel startup Culture Trip.

After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She worked on the most recent edition ofThe Essential New York Times Cookbook阿曼达Hesser说道,Food52作出了贡献,Bon Appétit, and Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats. You'll often find her at the farmers market with a tote bag full of vegetables or at home burying her nose in a wrinkled copy of Nigella Lawson's How to Eat.

Yasmine is an Associate Editor at Serious Eats. She writes roundups, explainers, and reported stories while also helping manage and run the brand's social media accounts. You can find her at Bleecker Street Pizza on any given weekend.

Prior to joining Serious Eats, Yasmine was an intern atWomen's Health, where she wrote about all things beauty, and L'Officiel USA, where she covered fashion, pop culture, and entertainment. Yasmine earned a Bachelor of Arts in Writing, Rhetoric, and Technical Communications from James Madison University, and a Master of Arts in Journalism from New York University.

Jacob Dean is Updates Editor at Serious Eats. Jacob has written for Serious Eats since 2018; his work has also appeared in The Washington Post, VICE and VICE MUNCHIES, Taste, The Takeout, Michelin Guide (where he was a columnist), Robert Parker Wine Advocate, Wine Enthusiast, Roads & Kingdoms, Fodor's Travel, and more. Jacob has also worked for The New York Times and Serious Eats as a freelance recipe tester. He likes dumplings, small international airports, and is allergic to grasshoppers (the insect, not the mixed drink).

In addition to being a food and travel writer, Jacob holds a doctorate in clinical psychology from The Chicago School of Professional Psychology, two Master's degrees in psychology, and has worked in multiple clinical settings as a mental health professional. He was named an emerging writer at the Food Writer's Symposium in 2019 and has served as a judge for the IACP awards in 2021 and 2023.

Riddley Gemperlein-Schirm is the Senior Commerce Editor for Serious Eats. She joined the team in November of 2021, bringing with her years of experience testing and writing about kitchen equipment. Prior to joining Dotdash Meredith, she worked as the Tools Editor for The Kitchn and an Associate Editor for ATK Reviews. She's also held staff positions at EatingWell and Food52.

Riddley’s work has appeared online for Cook’s Illustrated, Cook’s Country, The Kitchn, Apartment Therapy, Food52, and in print for Cook’s Illustrated and Cook’s Country. Riddley received her BS in magazine journalism from Syracuse University.

Grace Kelly has been writing for various media outlets since 2015. She joined Serious Eats in 2022.

Grace has written for the likes of Taste Magazine, Bon Appetit, and America’s Test Kitchen, among others.

Prior to joining Serious Eats, Grace was an assistant editor on the America’s Test Kitchen Reviews Team where she tested a variety of products.

Jesse has been featured in a variety of music publications, like Alternative Press and Lambgoat, as well as Vulture.

He earned a B.A. in Fiction Writing from Colombia College Chicago in 2006.

Nick leads design for Serious Eats and the Dotdash Food + Drink group. He joined Dotdash in 2016 and has held several roles around the company since then.

He got his start in print design, making the switch to digital about a decade ago. Nick is focused on designing experiences that are both fun and easy to use. He received a BA from Flagler College in St. Augustine, Florida. He recently moved to Charleston, SC and when not working you can usually find him in the garden.

Nick loves to try new things in the kitchen, a few years ago he attempted to cook a Christmas goose for his extended family and while it was an utter disaster, it was a good learning experience.

Eric is the senior vice president of Dotdash's Food + Drink group. Before joining Dotdash in 2013, Eric spent 10 years working in lifestyle media at Condé Nast, where he led operations and finance for various brands including Epicurious,Gourmet, and Brides.com.

Prior to Conde Nast, he worked in the business department at the New York Press, as well as in commercial and TV production.

Eric is an avid home cook and lover of all things food-related. Although not professionally trained as a chef, he has taken dozens of recreational cooking classes. His current food obsession is perfecting his sourdough to get that perfect light and airy crumb with a dark and crispy crust.

Ed founded Serious Eats in 2006 and is the creator, host, writer, and co-producer of the podcast Special Sauce with Ed Levine. In 2016 he was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America. He published a memoir (one of seven books he's authored or co-authored), Serious Eater: One Man's Perilous Quest for Pizza and Redemption (Penguin Random House) in 2019. In writing the book Pizza: A Slice of Heaven, he ate 1,000 slices of pizza in one year.

Before founding Serious Eats in 2006 he was a regular contributor to the New York Times Food Section. He has also written for the NYT Magazine, GQ, and Rolling Stone, among many other publications.

吴克群的烹饪前董事是认真的Eats and a current culinary consultant for the site. He is also a New York Times food columnist, the author of The Food Lab: Better Home Cooking Through Science (a James Beard Award winner), the children’s book Every Night is Pizza Night, and an upcoming book all about cooking in a wok, which will be released by W. W. Norton in March of 2022. He resides in Seattle with his family.

Kenji was a senior editor at Cook’s Illustrated magazine before joining Serious Eats to develop the site’s recipe program in 2009. In 2017 he opened Wursthall, a family-friendly German-inspired beer hall on San Mateo, California. He's been a New York Times columnist since 2019 and has appeared in a range of cooking programs on TV and online. In 2020 he started a cooking show called “Kenji’s Cooking Show” on YouTube.

Stella Parks is a CIA-trained baking nerd andpastry wizard, dubbed one ofAmerica's Best New Pastry Chefsby Food & Wine. She's also the James Beard Award–winning cookbook author ofBraveTart: Iconic American Desserts, a New York Times best-seller. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. Stella served as the pastry editor at Serious Eats from 2016 to 2019.