After a six-year hiatus, we are bringing back our column, Cereal Eats, as a video series. New York Times columnist and cereal connoisseur, Jamelle Bouie, will be reviewing an oddball cereal of his choice—the odder the better. Pour a glass of your favorite oat milk and join us as we get serious about cereal.

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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

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