Expert Advice
Expert Advice
The Right Way to Make Pour Over Coffee
Making pour over coffee at home can be complicated. With some methods, perfectly executing weighted, timed pours is absolutely critical. The Bee House brewer is not one of those methods. In fact, it's dead simple.
Expert Advice
The Right Way to Brew Chemex Coffee
With its all-glass body and specialized filters, the Chemex can seem a little intimidating. But the thing is as easy to use as it is handsome to look at. (Read: very easy.) Here, a step-by-step guide to getting a gorgeous cup, every time.
Expert Advice
Yes, You Can Eat That Moldy Food
Sick of playing guessing games with moldy food? We consulted an expert to find out which moldy foods really have to be thrown away—and which can salvaged and enjoyed.
Expert Advice
How to Make the Ultimate Mint Julep
Start crushing your ice: We broke the code on the official cocktail of the Kentucky Derby.
Expert Advice
5 Reasons Your Coffee at Home Isn't Fresh
These common mistakes could be messing up your home-brewed pot of joe.
Expert Advice
How to Decode a Bag of Coffee Beans
These days, the best coffee beans come in bags that list a lot more than "dark roast." Here's how to tell if those "semi-washed" "Bourbon" beans "grown at 2,000 feet" are right for you.
Expert Advice
What Home Cooks Don't Know About Food Waste—and How It Can Help Them
Researchers have figured out who's to blame for all the food we waste in this country: it's the home cooks. All that waste is a problem. It's also an opportunity.
Expert Advice
British Baking Star Ruby Tandoh on Cupcakes, Buns, and Pavlova
Ruby Tandoh was the youngest ever contestant on The Great British Bake Off, a BBC show that launched her career and a cookbook, Crumb. Now, with the book getting a stateside release, Tandoh is poised to be embraced by American bakers. But first, she'll have to school us on a few terms.
Expert Advice
Which Coffee Brew Method Is Right for You?
You've got the beans, now it's time to figure out how to brew them.
Expert Advice
One Food and Travel Writer's Week of Toast (And a Whole Lot More)
Danielle Walsh likes toast. A lot. In addition to her duties as Associate Web Editor at AFAR Magazine, Walsh runs the newly-minted toast-centric website The Daily Toast. What follows is a look at Walsh's cooking and eating routine during the week of April 20th 2015. Spoiler: There's a fair amount of carb porn.
Expert Advice
Welcome to Epicurious Coffee Week (Featuring Zero Espresso)
Don't worry, it's not your fault.
Expert Advice
Why You Should Save Your Shrimp Shells
Shrimp shells are too flavor-packed to get tossed.
Expert Advice
Go Luxe and Creamy With Your Salad Dressing
Creamy dreamy salad dressings are easier than you might think.
Expert Advice
3 Ways the Home Cook Can Help Solve the Water Crisis
From menu planning to washing the dishes, home cooks can use less water every step of the way.
Expert Advice
A Baking Cookbook Showdown
In Cookbook Versus, we look at two seemingly similar new cookbooks, letting you know what type of cook will dig each of them. Today, it's Real Sweet by Shauna Sever versus Baking With Less Sugar by Joanne Chang.
Expert Advice
How to Cook Vegetables That Taste Better Than a Burger
Don't peel your beets, always squeeze some lemon, and other genius advice from a chef who loves vegetables as much as meat.
Expert Advice
How New York's Best Tortillas Get Made
A visit to the non-profit bakery Hot Bread Kitchen reveals how they make 12,000 tortillas a week—and how you can make them at home.