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.

Expert Advice

What to Substitute for Salmon, Tuna, and Other Common Fish

Ignore your recipe (well, mostly) and talk to your fishmonger.

Expert Advice

Oyster Shucking 101

Learn how to shuck an oyster with ease via our six-step photo-illustrated guide.

Ingredients

Chipotle Paste Is Totally Tubular

Scrap the can; grab the tube.

Ingredients

Cooking Your Tomato Paste? Good. Now Cook It Longer.

The way to get the most out of this flavor-boosting ingredient is to brown it until deep maroon and concentrated.

Expert Advice

Smoky Yogurt Is My New Favorite All-Purpose Sauce

And if you want to serve it as a Super Bowl dip, that works too.

Expert Advice

Umami-Boosting Secrets From 5 Great Vegetarian Cooks

Adding olives to vegetable stock is just the beginning.

Ingredients

8 Caribbean Ingredients to Look for in the Freezer Aisle

Looking for callaloo and cassava? All the produce you need to cook Caribbean and Central American food is hiding in the freezer aisle.

Expert Advice

Want to Make Great Flatbread at Home? Use a Wok

Fresh Armenian lavash from your stovetop.

Expert Advice

Soup Season Is in Full Swing. Is Your Toppings Game On Point?

Salty, crunchy, creamy, and filling, these garnishes will keep your soup dinners strong all winter long.

Expert Advice

Why a Big Kitchen Torch Is Better Than a Mini One

The little ones may make you feel safe, but they're a pain to use. A big torch? Now that's useful.

Ingredients

Taste Test: Vegetable Broth

Twelve broths entered the ring; only one could win.

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Recipes & Menus

The 2019 Recipe Hit List

Our top 25 recipes for 2019, all in one place.

Expert Advice

The Best Baked Goods to Buy Online

Whether you're sourcing holiday gifts, birthday gifts, or treat-yo-self gifts, you no longer need a plane ticket to visit the country's best bakeries.

Expert Advice

How to Make a Yule Log or Bûche de Noël

The mushrooms look so real, your little sister will refuse to eat them.

Ingredients

Taste Test: Beef Stock

We tasted 11 beef broths, stocks, and bone-broths to find the best for soup and stew season. Did your favorite make the cut?

Recipes & Menus

These Sourdough Brownies Are the Best Thing I Made This Year

In 2019, I thumbed through a lot a cookbooks and tested a lot of recipes. This is the one that I can't get out of my head.

Holidays Events

Smart Cookies: 6 Bold New Moves for Holiday Baking

Easy tricks for bolder, better cookies.

Holidays Events

How to Delegate Your Thanksgiving To-Do List (and Still Take Credit for Dinner)

To be a benevolent taskmaster on Thanksgiving Day, you have to realize it's not hosting, it's project management.

Ingredients

Taste Test: Frozen Pie Crust

Ready-set or roll-and-bake, we compared nine commercially-available pie doughs to find the very best for holiday baking and more.

Expert Advice

The Best Wine for Thanksgiving Is Lambrusco

Dark red or bright pink, what really makes this Italian wine shine is its bubbles.