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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.

The Best Spaghetti You Can Buy at the Store

We tasted 15 brands of dry semolina spaghetti to find the very best one. Read on to find out which pasta didn't falter like a wet noodle.

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Holidays Events

10 Variations on Matzo Ball Soup

Whether you prefer sinkers or floaters, a simple broth or a loaded chicken situation, these traditional Jewish dumplings come in so many delicious variations.

Recipes & Menus

9 Easter Menus for Any Occasion

Whether you're planning a casual Southern picnic or a Ukrainian lamb feast, we've got you covered.

How to Tame the Flame of Raw Onions

Sliced raw onions too pungent for you? After this trick, you'll never feel the heat again.

Taste Test: Canned Chickpeas

Did your favorite garbanzo make us go gonzo?

Oven-Roasted Tofu Is the Vegetarian Main We've Been Waiting For

Instead of sautéing neat squares of tofu, try tearing it into rough, craggy pieces and roasting until browned and crispy.

How Am I Really Supposed to Dispose of My Frying Oil?

Beware the Fatberg.

5 Reasons You Need a Cake Knife

Sure, you could use your chef's knife. But a cake knife can do the job so much better.

Taste Test: The Best Old-Fashioned Oats

Did your favorite stir-up the competition?

How to Make Homemade Butter in the Food Processor

Making butter from scratch is a once-in-a-while (or maybe once-in-a-lifetime) project. So when you do it, may as well do it the easiest, least messy way.

How Freezing Makes Burgers Better

Give your ground beef a deep chill for a more satisfying burger experience.

How Freezing Your Butter Makes Every Pastry Better

Step aside, rough puff: our grated butter dough creates insanely flaky layers with none of the folding.

When Are You Actually Supposed to Salt Mushrooms?

Do you really need to wait until mushrooms are cooked to season them? We did a side-by-side comparison to find out.

Taste Test: Chocolate Sandwich Cookies

We tasted 10 different brands to find out if Oreos really are the best.

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Sweet Spot

81 Deep, Dark Chocolate Dessert Recipes

The night is dark, and full of chocolate.

Taste Test: Tortilla Chips

Did your favorite crunch its way to the top?

Taste Test: English Muffins

Find out which one was the toast of the tasting room.

Test Test: Ground Cinnamon

We tested 21 brands of cinnamon to determine the very best one. Here are the results.

Our Favorite Foods of the Year

Fill up the ideal shopping cart with the winners of our 2018 store-bought product taste tests.

Taste Test: English Breakfast Tea

There was some steep competition.