Matthew Zuras
Contributor
Matt Zuras served as Epicurious Senior Editor from spring 2021 to spring 2022. Prior to that, he was the editor-in-chief of October, covering the wide, weird world of craft beer. And before that, he worked for Playboy, VICE's Munchies, and Refinery29. His writing has appeared in Saveur, Popular Mechanics, Men's Journal, Forbes, and more. He lives in Queens, New York, with a small cat and a normal-sized husband.
A 2-Ingredient Trick for More Luxurious Sweet Potatoes
An old-school salt crust helps take a very simple ingredient to flavorful new heights.
The Murky, Salty Mystery of Worcestershire Sauce
The peppery sauce may be wildly popular, but its ingredient list and origin story are shrouded in secrecy.
Milk Bread Meets Sourdough in These Pillowy Dinner Rolls
Set aside a full day for these pillowy, lightly tangy rolls. It will be worth it.
This Is the Best Way to Store Your Everyday Butter
Plus tips for storing the stuff you won’t use right away too.
A Nutty, Toasty, Totally Vegan Take on Brown Butter
This dairy-free version is perfect for drizzling onto sage-flecked pasta or wedges of fresh tomato.
For Serious Crunch, Store Your Snacks With Silica Packets
When you’re trying to keep a bag of chips or a batch of meringues from getting stale, these little packets are your best friend.
Please Stop Refrigerating Your Eggplant
Wondering how to store eggplant so it stays fresh and spot-free?
Why Do Potatoes Turn Green? And Can You Still Eat Them?
Steer clear of potatoes with eyes, shoots, and a greenish tint. Learn the best way to store potatoes and when you probably shouldn’t eat them.
Take Your Sticky Rice to the Grill
For really flavorful sticky rice, steam first, then grill.
This Food Scrap Recycler Might Just Help You Waste Less
The Vitamix FoodCycler turns kitchen waste into fertilizer overnight—but that’s only part of its appeal.
For the Flakiest Flatbreads, Laminate Your Dough
Parathas, msemen, and shao bing all rely on a quick-lamination technique that produces rich flatbreads with distinct layers.
Project Baking
27 Flatbread Recipes That Rise to Any Occasion
Eat your way around the world of flatbread, starting with scallion bing, buttery mlaoui, garlicky kulchas, and fresh tortillas.
It’s Baking Season—Are You Using the Right Yeast?
Get a better rise on your sweet loaves, pastries, and doughnuts with yeast that’s trained for a high sugar dough.
One Sauce for Two Dinners Is the Kind of Cooking Math We Love
For these recipes, you'll make a double batch of a base sauce. Use half for one dish, and then turn the remainder into a radically different meal the following night.
Give Your Pizza Dough Some Pineapple Juice to Help It Relax
Some fresh fruit juices contain just the right thing to prevent the dreaded dough snap-back.
A Pescatarian Comfort Food Meal Plan for 2022
We’re resolving to do away with empty resolutions and to get back to cooking and eating what we love.
An Incomplete History of Mexican Wedding Cakes
At least we can say that they’re probably not Russian.
Take a Ride With Horsey Goat, the Peppery Cheese Spread Your Snack Table Needs
Give your chèvre a kick with a touch of horseradish.