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.
Every Flavor of Kettle Chips, Ranked
This Week's Meal Plan: What to Cook for the Last Week of August
This New Cold Brew Dispenser Is Saving My Life RN
The Central-Asian Herb Combo I Can't Get Enough Of
How Does an Air Fryer Work, Anyway?
The Simple Formula for Flawless Cookies
When You Should Use Bottled Lemon Juice Instead of Fresh
These Buffalo Wings Have No Bones (and That's a Good Thing)
The Pantry Staple That Will Transform Your Fried Chicken
Weekly Meal Plan: Asian Salads and Peak-Season Tomatoes
This Fettuccine Guide Takes the Guess Work Out of Hand-Made Pasta
The No-Boil Trick to the Best Iced Tea of the Summer
How to Avoid a Grease Fire
Nordstrom Anniversary Sale's Best Kitchen and Entertaining Deals
Is the New Vitamix Blender Worth the Money?
