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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.

Taste Test: Hamburger Buns

Is Martin's really the best? Click through to find out which roll rose to the top.

Turn Your Cooling Rack Into a Grilling Rack (and Never Lose a Snow Pea to the Coals Again)

Grilling cherry tomatoes and other small vegetables used to require a grill basket. But a cooling rack (preferably a dingy one) does the job bigger and better.

Recipes & Menus

The Big Batch of Green Sauce You Can Turn Into 9 Different Dinners

Garlicky, herb-packed chermoula can go anywhere pesto goes.

Taste Test: Ice Cream Sandwiches

Fourteen sandwiches entered. Only one truly melted our hearts.

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Recipes & Menus

11 Recipes for a Weekend Picnic

A Lebanese pepper dip, a buttery-but-light pound cake, and imminently dippable chicken fingers.

These 5 Essential Sauces Make Summer Cooking a Breeze

Keep these easy recipes in your back pocket and you'll be the calmest cook on the block.

Recipes & Menus

Why You Should Give Salmon the Rough Treatment

Cornstarch coating. Saucy glaze. Not so precious.

Taste Test: Lime Seltzer

Out of 17 bubbly waters, one sparkled above the rest.

Make Your Own Damn Birthday Cake!

It's not a command, it's an anthem.

How to Freeze Strawberries

Don't let the season pass without saving a little sweetness for later. Here's the best way to preserve the flavor of a perfect strawberry.

The Cut of Chicken Your Butcher Won't Tell You About

Next time you're seeking out chicken cutlets, skip the breasts and head straight to the dark meat instead.

Taste Test: Hot Dogs

Did your favorite brand make top dog? Click through for our frank assessment.

Recipes & Menus

This Soup! Has! Bananas!

And potatoes and apples too. Revisiting an eccentric fave from the Gourmet archives.

How to Cook Outside the Box (or Jar) with Simmer Sauces

Eight creative ways to take store-bought simmer sauces and turn them into something new.

Taste Test: Red Wine Vinegar

Did your favorite pour its way into our hearts?

A Red Hot Take on Green Cholula

It's better than any trendy hot sauce your boyfriend is obsessing over.

Dumpling Filling Isn't Just for Dumplings

9 ways to get potsticker flavor, no wonton wrappers required.

How to Cut a Chicken in Half and Win the Crispy-Skin Game Every Time

Sometimes spatchcocking just isn't enough.

Taste Test: Frozen Peas

Which pea made the others green with envy—and did your favorite pop to the top?

Holidays Events

The Charming Easter Breads That Are Baked in Tin Cans

A Russian Easter tradition, sweet, brioche-like kulich are iced with a sugary glaze and decorated with flowers, candy sprinkles, or nuts.