Our Editors' Favorite Serious Eats Articles of 2025

Turkey Still Frozen on Thanksgiving Morning? Here's the Method That Saves Dinner

"Other than making for a hilariously chaotic Instagram reel, editorial director Daniel's hard-hitting journalism here proves there's no need to panic if you wake up to a still-frozen bird on the most important food day of the year. This piece is so quintessentially "Serious Eats" to me—science-driven, earnest (if a little goofy), and full of actually helpful tips. Will it be the best turkey you've ever had, or the most stress-free cooking experience? Well, no—but that's sort of what I loved about Daniel's retelling of the whole experiment. Even when things don't turn out as flawlessly as you may hope, you can still have a lovely meal if you have patience, a sense of humor, and the right people to share it with." - Ashlee Redger, writer

Global Eats Part Two: Our Expert Guide to Seven of the World's Most Delicious Dining Destinations

"We spend so much time on Serious Eats looking at cuisines and cultures through the lens of specific recipes that it's a refreshing change of pace to consider the recipes through the places from which they come. This year, many of our city-focused coverage stood out to me. Three of the ones I'm singling out here were part of our Global Eats (parts one and two) international dining packages, and they resonated with me the most because they were told from the perspective of staff editors and contributors who know those cities so intimately. Whether Kevin Vaughn on Buenos Aires, Genevieve Yam on Hong Kong, or Clarissa Wei on Taipei, each piece felt like an insider's deep culinary trip through cities I've either had the privilege to visit or am dying to. Rose Egelhoff, a writer based in Sinaloa, meanwhile, continues to amaze me with her writing on the Mexican coastal state's rich seafood cooking and international influences—in this case, the wild world of wonderfully over-the-top Sinaloan sushi." - Daniel Gritzer, editorial director

"Wow, this was so hard to narrow down. I am one of the editors on many of the articles and recipes we publish on Serious Eats, and one thing I love about my role is how much I learn from our articles and recipes every day. So, in trying to choose, I was drawn to food science pieces, history, and clever techniques, but I ultimately landed on our Global Eats series—yes, it's more than one article. I'm sneaky like that. Reading these culinary travel guides made me want to eat my face off at every spot on the list. Don't miss last year's series either." - Megan O. Steintrager, associate editorial director

Grilling Summer School

"This is a constant refrain from me every year but everything Leah writes makes me laugh and also want to learn things I have no business learning!! Take for example: her Grilling Summer School package. Do I own a grill? No. Will I realistically be around a grill at anytime at any point during the year? Also, no. (File under: I Live in Brooklyn Problems). Am I convinced that I could build the most stunning grilled veggie board on the first attempt? Absolutely. Leah's writing is peak Serious Eats for me. She's always teaching me something complicated, in a no-nonsense but hilarious tone, and I always leave her articles wanting to be a star pupil!"-Amanda Suarez, associate director, visuals

Meet Canada's Coziest Comfort Food—and It's Not Poutine

"You've heard of poutine, but have you heard of chips, dressing, and gravy? I absolutely loved editing this story from Serious Eats contributor Vanessa Chiasson, who dives into the history of the Canadian dish that's especially beloved by Newfoundlanders and Labradorians." - Genevieve Yam, senior editor

The "Failed" Japanese Tomato That Accidentally Conquered American Kitchens

"​​If you frequent farmers markets, you're likely familiar with Sungold tomatoes, a sweet, tangy cherry tomato hybrid. It's a variety that chefs and home cooks clamor for—but how exactly did it rise to stardom? I very much enjoyed the detailed reporting from Serious Eats contributor Michael Y. Park, and think you will, too." - Genevieve

Mexico’s Wild Reinvention of Sushi Is Spicy, Cheesy, and Totally Delicious

"I’m endlessly drawn to cuisines that emerge from migration, adaptation, and layered identities—and Rose Egelhoff’s deep dive into Sinaloan sushi is a prime example in how that process plays out on the plate. Her reporting is richly detailed and grounded in place, shaped by years of living in Sinaloa and conversations with chefs, street vendors, and longtime locals who helped build this boldly maximalist style of cuisine. The article traces how sushi in Mexico’s seafood capital became spicy, cheesy, fried, and unapologetically monchoso, without reducing it to novelty or shock value." - Leah Colins, senior culinary editor

The Unspoken Rule of Dining Etiquette: Are You Breaking It?

"In "The Unspoken Rule of Dining Etiquette," Rachel Baron takes a familiar, often awkward situation—the last piece of food on a shared plate—and turns it into a thoughtful, reported exploration of culture, memory, and manners. Through interviews that span continents and generations, the piece traces how scarcity, hospitality, gender, and shame shape the way we eat together, revealing how much meaning can live in a single, uneaten bite." - Laila Ibrahim associate culinary editor

Your "Yukon Gold" Potatoes Probably Aren't Yukons—Here's Why

"For more than a year, the Serious Eats editors had been circling the same question: Whatever happened to Yukon Gold potatoes? Laila took that everyday kitchen mystery and turned it into a fascinating, deeply reported investigation, tracing how a once-ubiquitous variety quietly lost ground to newer, more resilient potatoes." - Leah

Le Creuset Might Be "Cheugy," but I Don't Care—Its Dutch Oven Is Still the Best

"This opinion piece by Grace made me laugh out loud. It's the perfect clapback to all the Le Creuset hate we'd been seeing online this year. She makes some great points!" - Rochelle Bilow, editor