Skip to main content
David Tamarkin head shot - Epicurious

David Tamarkin

Digital Director Emeritus

David joined Epicurious as its chief editor in 2015. His words and recipes have appeared in publications such as Bon Appetit, Healthyish, Gourmet, Cooking Light, Every Day with Rachael Ray, Food Network Magazine, The Guardian, Wine & Spirits, Time Out New York, and Time Out Chicago, where for many years he was the food editor. David is the creator of COOK90 and the author of COOK90: The 30-Day Plan for Faster, Healthier, Happier Meals, which the New York Times called "excellent." He's also the co-author of More Mexican Every Day and the publisher of the short-lived, experimental cooking magazine Middlewest.

Expert Advice

Why Chocolate Chips Ruin Chocolate Chip Cookies

Step away from the bagged chips and pick up a knife.
Expert Advice

5 Things You Never Knew Could Be Salad Dressing

...And these five dressings are proof.
Expert Advice

Simple Syrup: Even More Simple Than You Thought

Recipes and ratios abound for this liquid sugar. The truth: They can all be ignored.
Ingredients

The Truth About Mexican Oregano

The traditional herb isn't really oregano. Can't find it? There are ways around that.
Ingredients

Rice Primer: When to Use Long Grain, When to Go Short

The first step for getting a perfect pot of rice: picking the right grain.
Expert Advice

The Best Way to Keep Cheese Fresh

The main thing to keep in mind: cheese lives!
Expert Advice

How You Breakfast: Epicurious Readers Talk About Their Morning Meals

Turns out that when it comes to breakfast decisions, there's rarely a loser. (Well, maybe tea).
Ingredients

The Final Ingredient Your Salad Forgot

You put it on every other dish—why'd you leave it out here?
Expert Advice

Creamy Versus Crunchy, Annoying Vegans, and more from the 2015 Epi Reader's Poll

Five thousand Epicurious readers can't be wrong. Except maybe on that peanut butter thing.
Expert Advice

Ten Ways to Make Every Meal a Little Bit Better

Flavor is one thing. Appearance is another. But until your food has texture, it's not done yet. Here, 10 crispy, crackly ways to finish your plate strong.