Dotdash Meredith food publication known for rigorous recipe testing, food science, and culinary journalism covering cooking techniques, equipment, and culture.

Serious Eats is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that provide cultural and historical background for the foods we love.

Since its founding, Serious Eats’s editorial staff and contributors have included recipe developers, practiced home cooks, professional chefs, scientists, historians, journalists, photographers, novelists, and more. Members of our editorial team come from publications like America’s Test Kitchen, Food & Wine, Bon Appétit, The New York Times, and Saveur; most have also worked in the restaurant industry and/or attended culinary school. Across the board, we’re a group of passionate, opinionated food enthusiasts with a drive to dive deep, get things right, and do justice to any topic we take on.

Serious Eats was founded in 2006 by author and journalist Ed Levine, who envisioned Serious Eats as a haven for enthusiastic and opinionated eaters just like him. Since then, Serious Eats has evolved from its days as a blog covering food trends and the restaurant industry into a full-fledged food resource best known for its recipe and instructional cooking content. 

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Serious Eats

We’re always looking for new writers, recipe developers, equipment reviewers, and photographers to join our team of contributors. We’re currently accepting pitches for recipes, technique-driven service articles, and features like food science, personal essays, and food histories.<div><br></div><div>What are we looking for? Smart, savvy writers who can tell us—with authority—about the most delicious things where they live, who can make regional food come alive and relevant to a national audience. Experts with opinions and the ability to craft inspiring prose. Curious thinkers who pose the non-obvious questions about how food works and why it's important. In short: we want obsessives, writers ready to show us all the food that matters.</div><div><br></div><div>Read up on the topics we cover and the way we cover them. Familiarize yourself with our house style and voice (read up on our list of banned words, too). Then check out our masthead to meet our editors.</div><div><br></div><div>We are not currently accepting pitches for restaurant reviews or dining out roundups, nor do we accept unsolicited guest posts or articles.</div><div><br></div><div>You can send your pitch to a specific editor on that masthead or to our general editor inbox, editor@seriouseats.com.</div>

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