Epicurious is a trusted and authoritative resource for home cooks. Launched in 1995 as the online hub for recipes from the pages of Condé Nast’s publications, we maintain a vast archive, develop original recipes, and publish stories about cooking better, faster, and more creatively, sustainably, and affordably.
Our Editorial Team Leaders
Story Sourcing
Our readers are confident in the kitchen and eager to take their cooking and cocktails to the next level. To deliver thorough guides to technique, best practices for the kitchen, and how-tos for keeping your equipment and home sparkling clean, we consult a range of industry professionals, including food scientists, chefs, and bartenders. We prioritize working with a diverse network to ensure a wide scope of backgrounds and experiences are represented.
Product Testing
Our Commerce editors are committed to making sure readers are equipped with the most up-to-date information regarding the best tools and appliances on the market. We diligently cross-test as many products as we can to determine what will go the distance. Our product testing is conducted in home kitchens—not professional kitchens—to more accurately simulate how they’ll be used once you make your purchase.
Products that have gone through this testing process, like our favorite kitchen scale, receive the Epi Tested and Reviewed stamp. Our preferred cleaning equipment, like these leave-no-streak polishing cloths, gets the Clean Enough stamp. Our annual Kitchen MVP Awards showcase our favorite products of the year.
Testing is conducted independently; we do not receive compensation for featuring or reviewing products. If you make a purchase from a link provided on our website, we may receive an affiliate commission.
Recipe Development
Epicurious is your destination for recipes and the information you need to help you get the most out of your home kitchen. Our original recipes are developed with the home cook in mind, and they’re geared toward solving your weeknight dinner quandaries, providing you with classic versions of regional favorites, satisfying your sweetest cravings, and offering you a drink whenever you need one.
Our test kitchen editors are constantly researching, developing new flavor combinations and cooking techniques (Have you tried Jesse Szewczyk's Pasta With No-Cook Zucchini Sauce?), and bringing them to the team for discussion. From there, a recipe goes through multiple rounds of tastings and analysis to ensure the flavor, cooking method, number of ingredients, and tools required are just right. When an editor feels confident about a recipe, it’s cross-tested by another cook, final edits are made, and it’s sent to our photo team for its turn in the spotlight.
Epicurious is also the home of Condé Nast’s recipe archives, including classics from Bon Appétit, Gourmet, House & Garden, and more. Occasionally, we republish these hidden gems, which are retested to ensure they work with modern ingredients and in contemporary kitchens. Archival recipes may be edited to make them more accessible to today’s cooks.
We also bring you the latest recipes from our favorite cookbooks, highlighting work from trusted sources, authors, and creators we admire. These recipes are not always reviewed by our test kitchen team and may be edited for style.
Research and Fact-Checking
The content published by Epicurious is held to the highest journalistic standards. Our copy editors, director of research, and a team of in-house librarians and legal counsel guide the thorough research and accuracy of every recipe, article, and video we publish. We also review all content for sensitivity and inclusivity, ensuring people of all cultural backgrounds are represented and respected.
How to Pitch to Epicurious
If you have an intriguing cooking story or a favorite new product, we want to hear from you. Have you noticed a trend in cookbooks? Like why are British covers distinct from American ones? Or why a suspiciously large number of TikTokers posted the same recipe this week? Out to investigate the world’s great culinary questions, like “Does ketchup need to be refrigerated?” or “Can you freeze cheese?”
We love to work with writers and recipe developers of all backgrounds to bring compelling stories and dishes to the Epi audience. Consult this prompt to submit your pitch to our team of editors.
Awards & Nominations
Recent distinctions:
2021:
- National Magazine Awards: Nominee, General Excellence: Service and Lifestyle
2022:
- National Magazine Awards: Nominee, Video (“How to Serve Every Cheese”)
- James Beard Foundation Awards: Nominee, Personal Essay – Long Form (“All The Food You Can Eat and Only the Family You Can Stand”)
Our history:
- James Beard Foundation Awards: 2000, 2008, 2009
- Webby Awards: 2000, 2002, 2008, 2010, 2011, 2012, 2013, 2015
- Magazine Publishers Association Award: 2007, 2009, 2010, 2013
- National Magazine Awards: 2010, 2011
- The National Academy of Television Arts & Sciences New York Emmy Award: 2009
- MIN Awards: 2007, 2013
- OMMA Award: 2008
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