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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.

Ingredients

The Real Reason Blueberries Are Always Such a Mixed Bag

And how to find the tastiest ones.
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Ingredients

Our Sweetest Sweet-Corn Desserts

Here are 20 of the best ways to use corn in dessert.
Ingredients

How to Avoid Mushy Summer Squash

Avoid a flabby tangle of zucchini and crookneck squash with one small change to your technique.
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Recipes & Menus

Our Best Barbecue Recipes

Pull out the white bread and toss the slaw—these smoky, sweet, tangy recipes for pork, beef, chicken, and shrimp barbecue are ready for your next backyard cookout.
Expert Advice

Why You Should Freeze Your Bacon (and Other Meats) Before Cooking

Yes, it's an added step. Yes, it's an added wait. No, you won't regret it.
Recipes & Menus

4 Summer Sandwiches You Didn't Know You Needed

From vegetarian tacos to the richest burger you can imagine, these recipes will change the way you think about summer sandwiches.
Ingredients

The Deli Item That Makes Every Salad Instantly Fancy

Keep this cured fish on hand and turn every salad into an impressive meal.
Expert Advice

The Best Way to Cook Whole Wheat Pasta

Just say no to limp, lifeless, mushy whole grain noodles.
Expert Advice

How Much Do You Really Know About Italian Food?

It's mangia mania!
Recipes & Menus

Chilled Summer Soups

With minimal cooking required, these refreshing soups rely on the season's newest power couple—fresh summer produce and your blender.
Recipes & Menus

Creamy Avocado Dip With Scallions

Avocado, yogurt, and a mix of caramelized and fresh scallions give this dip a creamy texture that sits between onion dip and guacamole. Pair it with pita chips, tortilla chips, or carrot sticks.
Recipes & Menus

Five New Summer Desserts

Every occasion deserves a sweet ending.
Ingredients

What Makes Pink Lemonade Pink?

Are you sure you want to know?
Recipes & Menus

What to Drink All Summer Long

Add a squeeze of summer produce to your cocktails, mocktails, and even your coffee.
Expert Advice

How to Make the Best Barbecue Chicken

Don't let burned, dry, or boring chicken happen to you.
Recipes & Menus

4 Game-Changing Grilling Recipes for the 4th of July

Independence Day calls for patriotism, Americana, and little bit of grilling anarchy.
Expert Advice

Let This Patty Melt Your Heart

What do you get when you cross a burger with a grilled cheese?
Recipes & Menus

Everything You Didn't Know You Could Grill This Summer

Why should skirt steak get all the fun?
Recipes & Menus

Salads for Salad Haters

Can't deal with another salad? These greens may change your mind.
Expert Advice

Why Marinating Your Grilled Meat Is Completely Unnecessary

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