Matt Duckor

In this breakfast battle, Epicurious editors Matt Duckor and Adina Steiman debate which classic potato dish rules the morning. Here, Matt talks hash browns.

Austin's Elizabeth Street Cafe is changing the breakfast game with a fried egg-and-sausage Bánh Mì.

Ready to score a chef-caliber collection of kitchen gear without selling a kidney? Then it's time to take a field trip.

Think you have the perfect granola recipe? These tweaks will make it even better.

The best thing about these snack-sized cubes of heaven? You get to eat more than just one.

It's bacooooooooon. Fat.

Great noodles and mind-bending toppings don't hurt, but it's a complex broth that really makes a bowl of ramen sing.

A closely-guarded sauce recipe is the hallmark of any classic burger. We made our own, but aren't being so hush-hush about it.

You don't need a mixologist to make you a simple, seasonal drink every night. You can do that yourself, at home. But first, some guidelines.

We all love topping just about anything with this flaky umami-booster. But, that name.

Step one: grab some guanciale.

A few simple ingredients can turn your pancakes from lead bricks into the fluffy flapjacks of your dreams.

We went behind-the-scenes at Shake Shack, the world's fastest growing, billion-dollar burger chain, and found out that all it takes to make their signature cheeseburger is a little bit of elbow grease. (Plus, you know, actual grease.)

If you've got a sophisticated sweet tooth and not the palette of a five-year-old, this is what you should be eating.

Introducing the Smoky Robinson, Epi's House Cocktail for Winter '15.

But unlike most wine books, this one is anything but dry.

Gabrielle Hamilton is short on stories, big on tips.

Adina Steiman thinks Bloody Marys are gross. Matt Duckor doesn't. Here, Matt makes his case.

If you like tequila, you'll love mezcal.