Emily Johnson
Associate Director, Commerce
Since joining Epicurious in 2017, Emily has learned to throw better dinner parties, cooked lots of solo dinners, and fed unsuspecting friends and family members lots of cream cheese in various forms. She now strategizes and edits shopping stories across both Epi and Condé Nast’s other food brand, Bon Appétit. Before coming to Epicurious, Emily was at Lucky Peach and studied literature at The New School.
Expert Advice
Small Silicone Lids Are Adorable (And Useful)
They keep your coffee warm and your Mason jars sealed.
Ingredients
Kelp Flakes Are My New Crudités Move
This seasoning transforms vegetables from glorified crunch vehicles for water to a salty, umami-enhanced snack.
Expert Advice
Your Kitchen Needs a Extra Chic Salt Cellar
Because salt, like life, should be grabbed by the (stylish) handful.
Expert Advice
The One-Pot Dinner That's Actually Pretty Sexy—and More Burning Valentine's Day Menu Questions, Answered
Our resident relationship expert weighs in on extra recipes for extra couples. Seafood recipes for seafood virgins. And colorful appetizers for colorful personalities.
Expert Advice
What to Make for Your Boyfriend Who Only Eats Tacos—And More Burning Valentine's Day Menu Questions, Answered
Our resident relationship expert weighs in on the best V-day recipes for new couples, couples on the outs, and couples who bond over takeout.
Expert Advice
Help Me Help You Nail Valentine's Day Dinner
I, Epi's self-appointed in-house relationship expert will help you find the sexiest slow cooker dinners. The most romantic sheet pan suppers. The recipes that will make your partner stay with you forever.
Expert Advice
Resist the Urge to Buy Ginormous Coffee Mugs, Please
If you'd like coffee that's warm, you should drink it in a small cup.
Expert Advice
Inside Digital Director David Tamarkin's Kitchen
A behind-the-scenes look at the kitchen where he cooks 90 meals every January.
Expert Advice
The 9 Kitchen Tools You Need to Replace Every Year
It's time to take stock of your tools.
Recipes & Menus
Sonoko Sakai's Okonomiyaki Was My Favorite Way to Eat Cabbage in 2019
And this is saying something because I really love cabbage.
Holidays Events
The Best Cookbooks to Give Everyone On Your List
There's no better gift than a collection of recipes from the pros.
Expert Advice
Seasoned Crudités Are Better Than Dip, Sorry
Why crunchy, powerfully-seasoned raw vegetables are your holiday appetizer move.
Expert Advice
I'm Buying a Roomba to Sweep My Kitchen For Me (At a Discount on Cyber Monday)
Send in the robots.
Expert Advice
We Found the Best Manual Can Opener, Finally
No more cutting yourself. No more flinging tomato sauce across the room. We found can openers that actually work.
Expert Advice
This Thanksgiving, You're On Salad Duty. And You're Going Rogue.
The case for a lightly-insane, powerfully-flavored holiday salad.
Expert Advice
Inside Anthony Roth Costanzo's Gold-Dusted, Cake-Filled, High-Energy Kitchen
Here's what the counter-tenor and star of the opera Akhnaten uses to throw dinner parties (with gold-leafed cakes!) at home.
Expert Advice
I'm Single, But My Mini Slow Cooker Cooks Me Dinner Every Night
A 1 1/2-quart slow cooker is the key to fall and winter cooking for one, without eating leftovers forever.
Expert Advice
Nutribullet Released Its First Full-Sized Blender—And We Reviewed It
And pitted it against the Vitamix 5200.
Expert Advice
This Knife Means You'll Never Fear Cold Butter Again
It makes weird little butter worms. And they melt perfectly on your toast.
Ingredients
I Am Bjorn Qorn. Hear Me Pop.
It's solar popped, covered in nutritional yeast, and the only store-bought popcorn worth eating.