Matthew Zuras
Contributor
Matt Zuras served as Epicurious Senior Editor from spring 2021 to spring 2022. Prior to that, he was the editor-in-chief of October, covering the wide, weird world of craft beer. And before that, he worked for Playboy, VICE's Munchies, and Refinery29. His writing has appeared in Saveur, Popular Mechanics, Men's Journal, Forbes, and more. He lives in Queens, New York, with a small cat and a normal-sized husband.
Recipes & Menus
Lemon, Lime, and Bitters
Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look.
Ingredients
The High Cost of Year-Round Asparagus
How did this icon of spring go from seasonal treasure to year-round supermarket staple? Free trade and the war on drugs provide some clues.
Expert Advice
How Long Is Fresh-Squeezed Citrus Juice Still Considered Fresh?
Don’t push it too far or you’ll end up with juice that tastes like laundry detergent.
Recipes & Menus
Surprise—This Pie Is Full of Carrots
This Thanksgiving, give pumpkin the day off and swap in some sweet taproots instead.
Recipes & Menus
Forget Lemon—For Real Tart-and-Tangy Lovers, There’s Vinegar Pie
Largely forgotten but beloved across many parts of America, this tart pie might replace your next lemon meringue.
Ingredients
Where Did All the Apples Go?
There were once 17,000 varieties of apples in North America. Why have so many gone extinct?
Expert Advice
The Things You Should Never Store on Top of Your Fridge
We’re all about creative kitchen storage solutions, but here’s what to keep in mind about that space above your refrigerator.
Expert Advice
What Does ‘Room Temperature’ Even Mean, and Why Does It Matter in Cooking?
Understanding this surprisingly complicated term will make you a better cook (and baker).
Expert Advice
Will Tahini Go Bad in the Pantry?
Here’s how to store this creamy condiment depending on how you plan to use it.
Expert Advice
Want Better-Tasting Sesame Oil? Don’t Put It in the Cabinet
If you want to preserve all of those delicate nutty notes, think twice about how you store this pantry staple.
Shopping
Step Into the World of German Baking With This Fan-Favorite ‘Bake Off’ Alum
This new cookbook by Jürgen Krauss is a must-have for baking enthusiasts.
Expert Advice
Boost the Flavor of Your Cocktails With Oleo Saccharum
Bartenders love this classic 2-ingredient citrusy syrup.
Expert Advice
This 2-Ingredient Thirst Quencher Is More Than a Century Old
To beat the heat, grab a bottle of beer and some fizzy lemon soda.
Ingredients
A History of Ketchup, America’s Favorite Condiment
This go-to cookout condiment originated in South Asia and contained no tomatoes.
Expert Advice
6 Rules That Will Help You Organize Your Fridge the Right Way
Follow these tips for maximum chill (and food safety).
Recipes & Menus
17 Vegetarian Vietnamese Recipes for Meat-Free Pho, Banh Mi, and Beyond
Pick up a bottle of vegan fish sauce and get cooking.
Expert Advice
The 4-Ingredient Drink I’m Making All Summer Long
Lemon, Lime, and Bitters is exactly what it sounds like—and it’s good for whatever ails you.
Expert Advice
Should You Put Those Hot Leftovers Directly in the Fridge?
Here’s how to handle that next boiling-hot pot of stock.
Expert Advice
How to Store Lemons, Limes, and Other Citrus for Lasting Flavor
The chiller isn’t always your best bet.
Expert Advice
What’s the Story of the Morning Glory? This Muffin Has Tales to Tell
The 1970s muffin is an exercise in hippie breakfast maximalism.