Nikita Ephanov
School
Southern Methodist University
Expertise
Cultural Exploration Of Regional Foods, Specialty Coffee, Spirits And Mixology
- Empowered by travels to over 40 countries, Nikita loves exploring the cooking techniques and ingredients particular to a place.
- Nikita is passionate about finding the best cup of coffee nearby, which has led him to interview some of the world's most recognized baristas.
- He also loves to collect rare regional spirits, both for sipping straight and crafting into unique cocktails for his friends.
Experience
Nikita has written on food, coffee, technology, and travel for publications like Eater, Intrepid Times, and Sliced, as well as served as a staff writer for Cyberpunks and CoffeeGeek. His work focuses on inclusivity and cultural diversity, emphasizing food as a vehicle for the shared human experience. He believes eating someone's offerings is sensing their story through flavor: whether told by a remarkable chef or sung by the noteworthy voices of ordinary people. As a cook, traveler, and dedicated researcher, he strives to bridge the gap between the unfamiliar, trending, and accessible.
Education
Nikita graduated with an applied mathematics degree from Southern Methodist University. While unrelated to food writing, he loves pursuing interdisciplinary perspectives and applying analytical thinking to food reportage.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Nikita Ephanov
-
There's a lot of good-value wine at Trader Joe's, but you'll definitely want to follow this in-the-know tip when you're next shopping for vino at the store.
-
Lemon and other citrus peels often get tossed aside, but here’s how to transform these underrated scraps into a delightful sweet and sour treat.
-
If you're unfamiliar with fruit soup, you may assume it's similar to an açaí bowl. While the two may share some traits, they're very different - here's why.
-
While both veal and beef bones will work for making a good, meaty stock, which one provides the absolute best flavor? Traditional French cuisine has the answer.
-
The Kirkland brand continues to fascinate shoppers as they wonder which winery is behind their popular boxed wines.
-
To help stop this brown discoloration process, integrate lemon juice during preparation of your artichokes which also helps them stay tastier for longer.
-
The flavors of Chinese cooking come from a variety of seasonings, sauces, and spices, among them, white pepper. Here's why it's so commonly used in China.
-
If you thought Costco's American food courts had some of your favorite items, then book a flight to Taiwan. This is why we'd travel for the chili cheese fries.
-
President Eisenhower was no slouch when it came to cooking meat. In fact, when it came to grilling, the president was all about dirty steaks.
-
The world is full of alcoholic beverages with complex processing methods. But when it comes to palm wine, a drink popular in India, making it is pretty simple.
-
There are so many different sugars available, how do you know which ones will work best? Let's look at how best to use granulated vs. cane sugar.
-
Arroz doce and American rice pudding share a lot of similarities. But there are some key differences and some ways that rice pudding can break from tradition.
-
Sourdough has experienced quite the lengthy journey - with one defining cultural moment in history led to the bread receiving its iconic name.
-
Traditional breakfasts in Japan are lavish five-plate meals that typically include one starch, one protein, and a bevy of delicious side dishes.
-
If you like grilling meat over an open flame and spending hours talking with friends, you're going to love a South African braai.
-
If you're looking to give your standard salsa recipe a punchy boost, look no further than your liquor closet where this secret ingredient can be found.
-
Enhance your Irish coffee by adding an egg white foam instead of the usual topping of whipped cream. This creates a silky texture to the traditional drink.
-
If you're looking to purchase an Aeroccino milk frother, you're probably debating between the 3 and the 4. Here's what separates the two iterations.
-
Infusing bourbon can be a lot of fun to do at home, but don't throw out those coffee beans when you're done. You can repurpose them.
-
Tasting Table recently spoke with celebrity chef and owner of Seoul Bird, chef Judy Joo, to find out what beer best pairs with Korean hot dogs.
-
It can be confusing when abroad and ordering what you consider your usual cup of coffee. In France, you're unlikely to be served a filter coffee. Here's why.
-
We've all been told 10,000 times that we can't eat our dessert until we finish our vegetables, but has the sweet course always followed the main?
-
German-style pickled eggs are a distinctive, delicious food that packs an aromatic and textural punch which is infused in an aromatic brine.
-
When cooking stuffed grape leaves, or dolma, be sure that you are utilizing the best method for handling these delicate Middle Eastern staples.
-
Like all scotches, The Balvenie hails from Scotland, but it's home to a particular region known for producing some of the finest whiskies.
-
While delicious on its own, pairing bourbon with the rich sweetness of maple syrup can transform your next cocktail into an extraordinary experience.
-
Avocado and guacamole oftentimes hit just the perfect spot when out at a restaurant. However, why are they always so expensive?