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Joe Sevier head shot - Epicurious

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.

Expert Advice

The Best Wine for Thanksgiving Is Lambrusco

Dark red or bright pink, what really makes this Italian wine shine is its bubbles.
Expert Advice

For More Even Seasoning, You Need a Spice Strainer

Want evenly dusted spice rubs? Head to the cocktail equipment aisle.
Expert Advice

The Meat Mallet Is Dead; Long Live the Kitchen Mallet

We're not saying you should stop pounding a butterflied chicken breast, we're just saying there's so many more things your “meat” mallet can do.
Ingredients

Taste Test: Canned Cranberry Sauce

Find out if your favorite jelly bounced to the top or your favorite sauce slid into first.
Holidays Events

Absolutely Everything You Need to Know About Planning, Hosting, and Attending Thanksgiving

Need a timeline? A help line? A host gift? These Thanksgiving hosting FAQs are here with all the answers.
Holidays Events

Absolutely Everything You Need to Know About Thanksgiving Stuffing

Including the definitive answer to “Should I cook the stuffing inside the bird?”
Thanksgiving

Absolutely Everything You Need to Know About Thanksgiving Potatoes

You have potato problems? We've got spudlutions. (I really apologize for this terrible pun.)
Holidays Events

Absolutely Everything You Need to Know About Thanksgiving Turkey and Gravy

After reading through these turkey FAQs, you’ll have all the intel you need.
Expert Advice

Absolutely Everything You Need to Know About Making Thanksgiving Pies

Never wonder about Thanksgiving’s essential dessert ever again.
Expert Advice

Thanksgiving Cranberry Sauce: Everything You Need to Know

Fresh or frozen berries? Whole berry or jellied sauce? Relish or chutney? Don't worry, we've got all the answers to your frequently asked questions here.
Expert Advice

Confit Vegetables: Everyone Is Cooking Their Veg in Too Much Olive Oil and We Can't Get Enough

An extremely rich, extremely delicious, extremely satisfying thing.
Expert Advice

A Second Life for Your Favorite Sauce

So you made too much pesto? Or hummus? Or yogurt sauce? Don't let it languish in the back of your fridge—just thin it out and suddenly it's salad dressing.
Ingredients

Taste Test: Cheesy Popcorn

Find out which bag popped to the top.
Expert Advice

You Say Your Cake Stuck Like It's a Bad Thing?

Stuck, cracked, or broken in half, there's a serving solution for every cake problem.
Ingredients

Taste Test: Pimiento-Stuffed Olives

We tasted 21 varieties of green olives to figure out which brand wasn't the pits.
Expert Advice

This Complex Roasted Vegetable Salad Is Actually Pretty Simple

Bonus: You're going to want to eat it every night for the rest of your life.
Ingredients

We Found the New Spindrift

This new seltzer has real fruit juice, bright and fizzy bubbles, and all the flavors you've been missing.
Ingredients

Thomcord Grapes Are Not Concord Grapes, They're Better

Full of flavor, not seeds.
Ingredients

We Tasted-Tested Allll the Applesauce (and Finally Found a Winner)

It took tasting 28 varieties, but we eventually found one that both kids and parents will love.
Expert Advice

Go Beyond the BEC

Break out of your morning routine with new recipes for breakfast bánh mì, eggy Korean muffins, and a Japanese spin on bagels and lox.
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