Joe Sevier
Senior SEO Editor, Cooking
Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which just means he tries to make our recipes and essays on technique easier to find whenever you’re ready to cook something. A graduate of the French Culinary Institute (now the International Culinary Center), Joe has worked as a professional chef—and sometimes bartender—in Brooklyn, Manhattan, Alabama, and Tennessee (where he grew up), including as a collaborator in the short-lived Eat Your Heart Out Supper Club pop-up, which paired a multi-course dinner with a rotating cast of storytellers and comedians.
Forget Frosting. Top Your Next Cake With Meringue
The easiest way to update your cake decorating game? Skip the decorating.
Let the Biscuit Portion of Your Sourdough Obsession Commence
Sourdough pancakes are last week's news. Here's how to make sourdough biscuits.
Sourdough Biscuits
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that’s a thing) is our preference, but for a delicious and totally dairy-free biscuit, use water-based starter and vegan butter.
The Best Alt-Milk For Baking
Oat milk is the best substitute for dairy in your freshly-baked muffins and more.
I Love This Big Carbon Steel Skillet
It's really too big for my kitchen and I have nowhere to store it, but since I've been cooking with it, I don't want to cook in anything else.
How to Make Actually Great Pasta With Only Pantry Ingredients
A couple of cans and a box of noodles is all you need for a quick, affordable dinner.
The 5 Rules to Using Jarred Pasta Sauce
Cooking with a jar of store-bought marinara can be a serious time saver. And by deploying a few easy tricks, you can make it taste great, too.
5 Flavor Combos That Keep Canned Tuna Recipes Interesting
Easy tuna combos that don't stink.
How Big-Batch Cooking Will Help You Make Dinner (and Breakfast) (and Lunch) With Your Ingredient Stash
You might have more groceries in your house than ever before. Here's how to make the best use of everything you've got.
We're Still Buying Fresh Produce—We're Just Preserving Half of It
If your store is running low on frozen goods and canned beans, there's another option: fresh produce.
Making Efo Riro With Kemi Seriki
In the Bronx, Kemi Seriki stirs up a Nigerian fish stew and—more importantly—food for thought.
5 Nigerian Recipes for Weeknight Cooking From Kwame Onwuachi
The chef of Kith/Kin and Top Chef alum shares his family favorites, plus the African dishes he makes in his restaurant and at home.
5 Persian Recipes From Najmieh Batmanglij
The Iran-born chef and cookbook author shares her family's favorite dishes.
Making Torshi Tareh With Maddi Behzadi
In Rockland County, New York, a Persian-American home cook teaches me a favorite Northern Iranian specialty.
You Have Time for Cassoulet As Long As It's Not Actually Cassoulet
No time for project cooking? This non-cassoulet is just, like, toast. And you definitely have time for toast.
Taste Test: Chicken Stock
After sipping a whopping 19 stocks, we can definitively say which store-bought chicken broth is the very best.
How to Use Your Pickle Juice, Your Bean Liquid, Your Whey, Your Brine, and More
Forget about shedding tears over liquid down the drain—turn your leftover brines, oils, and—yes—aquafabas into something useful.
The Best Frozen Veggie Burgers Are the Ones You Make Yourself
Bonus: they're vegan and gluten-free, and you cook them straight out of the freezer.
Move Over, Crispy Chickpeas. Crispy Lentils Are Here
Make lentils into your new favorite crunchy soup and salad toppers, no pre-cooking required.
The Best Dish Rack for Draining and Drying All of Your Dishes
We tested 19 dish racks to determine which is the best at keeping your dishes—and your countertop—dry.