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.
Does This Mini Mandoline Attachment Work or Is It Just One More Thing That'll Clog Up Your Junk Drawer?
Should We Be Adding Soy Sauce to Chocolate?
Za'atar + Pita Chips = Breakfast (or Dinner) Bliss
Taste Test: Puttin' the Ritz to the Test
It's Melon Season—Have a Ball
The Best Steak on the Planet Isn't Made of Beef
What Is It About the Carrot Hot Dog That Hurts You?
Taste Test: Sweet Pickle Relish
The Versatile Kitchen Skillet That's Better Than Cast Iron
Taste Test: Marshmallows
Our 32 Favorite Bread Salad Recipes
The Filipino Dessert That's Using Up All My Corn This Summer
How to Turn Marinated Red Peppers into 14 Different Dinners
The Better Way to Toast Your Nuts
The National Hot-Dog-to-Bun Ratio Is a Scam and We're Not Falling For It Anymore
Taste Test: Thin and Crispy Potato Chips
I Don’t Like Spatchcocking and You Don’t Have to Either
This Mortar and Pestle Will Make You Want to Grind Your Own Spices, Even on a Tuesday
