Special Sauce: Kenji on His Food Safety Article
It's obviously still not business as usual at Serious Eats (or anywhere else in the world, for that matter), so we're going to continue to produce Special Sauce episodes...
Special Sauce: Tom Colicchio on How to Save Restaurants
As we all try to deal with the crisis confronting us, I thought we'd follow up on the Special Sauce episodes that focused on Kenji's stories with other voices...
Special Sauce: Will Xi’an Famous Foods Survive the Coronavirus Lockdown?
As part of our special Special Sauce series on the pandemic's effects on the various constituents of the food community, I reached out to Xi'an Famous Foods co-founder Jason Wang. Jason...
Small Businesses Need More Help Now, Says Ovenly Co-Founder Agatha Kulaga
In 2010, Agatha Kulaga and Erin Patinkin founded , which they originally envisioned as a bar-snack business, providing bars with better alternatives to beer nuts and potato chips. Over...
Special Sauce: Why DC-Based Restaurant Owner Ezekiel Vázquez-Ger Is Feeling Optimistic
According to Ezekiel Vázquez-Ger, my guest on this week's Special Sauce, everything was going swimmingly at his new Washington, DC, restaurant, Seven Reasons. The place was packed almost from...
Special Sauce: NYT Restaurant Critic Pete Wells on the State of the Industry [1/2]
What does a restaurant critic do when there are no restaurants to review? The San Francisco Chronicle's Soleil Ho has shifted to primarily covering how the coronavirus pandemic is...
Special Sauce: NYT’s Pete Wells on the Future of Restaurant Criticism [2/2]
On this week's Special Sauce, New York Times restaurant critic Pete Wells, who's been used to eating out six nights a week, tells us about cooking lunch and dinner...
Special Sauce: Kenji on Coronavirus and Its Impact on Restaurants
Editor's note: The Coronavirus story is unfolding at a breakneck pace. That means that something said that was true at the time may no longer be so. On this...