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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.

Why Marinating Your Grilled Meat Is Completely Unnecessary

You know the phrase, "let marinate for 2 hours?" You can forget it.

My Favorite Filipino Ingredient

Shrimp paste is great. Banana ketchup is better. But there's another Filipino ingredient that we just can't get enough of.

Test Your French Food Knowledge

Do you know your Provençal from your Parisienne?

The Truth About Pink Chicken

It turns out pink is no indicator of perfectly-cooked poultry.

Recipes & Menus

Three and a Half Steaks for Father's Day

Get that grill going: these meaty recipes deliver all-new versions of Dad's favorite meal.

Not All Steaks Should Be Cooked to Medium-Rare

Despite conventional wisdom, some cuts of meat are actually better when cooked to medium-well.

Recipes & Menus

Four Recipes for Summery Comfort Food

Just because the days are starting to warm up, that's no reason to set comfort food aside.

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12 Lentil Recipes That Are Perfect for Summer

Enjoy the protein-packed legume all season long.

Recipes & Menus

Our Newest Desserts Are Just Plain Nutty

For some people, dessert isn't dessert unless walnuts are involved. Or peanuts. Or pistachios.

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What to Do With Leftover Steak

Have leftover grilled steak on hand? Here's how to turn it into dinner all week long

Everything You Need to Start Grilling This Memorial Day Weekend

Tips, recipes, and ideas to kick off summer grilling season right.

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Recipes & Menus

15 Low-Carb Snacks Everyone Will Love

Snacking never made you look so good.

Chopped Dill Pickles on Chicken: It's a Thing

The tangy, crunchy sandwich side is more versatile than you think.

5 Fancy Condiments You Don't Need to Buy

Add some high-cost flavor to a low-budget shindig by making your own burger toppings.

The Easy Extra Step That Makes Every Grain Taste Better

With a little heat and a few minutes, you can make every grain in your kitchen go from flavor zero to flavor hero.

Recipes & Menus

How to Make Breakfast All Week Long

Roll out of bed and stumble to the kitchen. It's time to eat.

In Praise of a Well-Seasoned Sheet Pan

Don't make yourself crazy trying to get this kitchen workhorse shiny again. Those stains and blotches will help you cook better.

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Recipes & Menus

15 Ways to Use Fruit Curd

Once you've perfected your fruit curd technique, the possibilities for using it are endless.

Holidays Events

What to Cook This Weekend: Pssst....It's Mother's Day

Feel free to get lost in hazy spring days with these easy, delicious dishes. But when Sunday rolls around, don't forget about your mama.

Recipes & Menus

The Fluffiest Biscuit Recipe of All Time

Give me fluffy or give me nothing.