Joe Sevier

Following stints atStarChefsandSaveur, Joe joined Epicurious in 2016 where he’s written about how to makethe very best biscuits, the singularity ofthird-culture cooking, and theultimate cream cheese frosting. Currently he works across both BA and Epi as the SEO editor for cooking stories, which just means he tries to make our recipes and essays on technique easier for you to find whenever you’re ready to get into the kitchen and cook something. A graduate of the The French Culinary Institute (now theInternational 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.