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» Meet Serious Eats' Ed Levine
I'm Ed Levine, the man Ruth Reichl named the "Missionary of the Delicious" in the New York Times. On Ed Levine Eats I'll be sharing my latest eating discoveries with passionate eaters everywhere. So if your idea of a perfect day is wandering around looking for the perfect bite, join us.
Simplify your life with these delicious,
no-sweat recipes.
The San Francisco Chronicle food section recently tasted eight lemon sorbets in search of that perfect sweet-tart ratio, smoothness, acidity, and real…
POST A COMMENT (11)In my heart I would like to be a locavore purist, eating food grown or raised within a 500-mile radius of my house. But what's a localist to do when…
POST A COMMENT (3)The issue that seems to be too hot for any of the magazines or newspapers to touch is the age-old argument about which is better, a gas or a charcoal…
POST A COMMENT (320)When I buy cherries at my local supermarket, one will be perfect-dark red, firm, and delicious -- and the next will be overripe -- mushy, matte, and…
POST A COMMENT (49)When you talk to chefs and restaurateurs about this issue, some will say the noise level in their restaurants is the result of faulty design, that…
POST A COMMENT (0)The reality of the situation is if I bought the big bag of Goldfish, I would polish them off in a couple of forays to the kitchen between innings of…
POST A COMMENT (19)Sometimes, dare I say often in my experience, nothing tastes better than a grilled hot dog on July 4th, or any other day of the year for that matter.…
POST A COMMENT (41)There are two kinds of cooks, there's mama cooks and show-off cooks. Now, not all mama cooks are women, but all...
POST A COMMENT (1)Fresh Twizzlers, which are shipped within 96 hours of being made, are much softer and more flavorful than their non-fresh counterparts...
POST A COMMENT (0)Here's a great blue cheese dressing recipe from the late Jamie Shannon (and Ti Adelaide Martin) of Commander's Palace. Are there others out there?
POST A COMMENT (1)