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
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Both lardons and pancetta offer up delicious salty pork flavor to dishes, but what separates the two different meats from each other?
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Vodka might be the standard liquor for a martini, but it isn't the only option. Gin works wonders, especially in a sweeter martini with a flavor like lychee.
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The German Flammkuchen, or French tarte flambée, is a flatbread originating from the Alsace region traditionally topped with lardons, fresh cheese, and onions.
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If you're looking to grill the perfect, delicious beef tenderloin, here's a mistake you should try to avoid during the cooking process.
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Extra añejo tequila is a relatively new designation of tequila, priced higher than other types. Here's what makes it worthy of special occasions.
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There are many different kinds of sushi made in different ways, and for aburi salmon it's a specific technique that makes it different from regular nigiri.
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Both bourbon and brandy are sweet and barrel-aged, so if you need a replacement in your bourbon baking recipe, consider reaching for the brandy.
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While being adventurous and trying new things is the only way to discover new favorites, there's one Nespresso flavor you're better off avoiding.
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You might be familiar with the fruit cocktails that come in cans or snack cups in American grocery stores, but Mexican fruit cocktails are their own thing.
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While many associate tea with western European cultures, it's actually the Turkish people who are the world's biggest fans of the flavorful beverage.
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With so many different brands of coffee available, it can be difficult to choose which one to buy. If you're looking for a bold cup, Folger's isn't for you.
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Jazz legend Louis Armstrong may not have been a prolific drinker, but the New Orleans native still has a tasty cocktail named after him - the orange Satchmo.
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Among the array of beer brands and types, it can seem daunting to deduce what temperature to serve your favorite brew at. However, it's not that complicated.
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They both have fruits in their names despite neither containing any fruit and they even share similar textures, so what actually differentiates these two buns?
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You might be familiar with the process of cold-brewing coffee. If so, your skills can translate easily to other beverages, including tea with a lemonade kick.
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The secret to a delicious stew comes from the flavors melding together over a long simmer, so it's important to make sure to get your salt in right away.
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Making and consuming beer is an ancient tradition of humanity. But with modern beer consumption, in which state is it cheapest to purchase your favorite brew?
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It's pretty well known that the novelist and celebrity Truman Capote enjoyed a drink, and it turns out one of his favorites was a classic screwdriver.
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Cod is a delicious and mild white fish with a flavor that lends itself well to an array of different dishes and we've gathered up some great ones here.
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You're probably familiar with bacon, but are you familiar with speck? Similar to an international version of American bacon, speck is still its own thing.
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You're going to have to trek all the way to Vleteren, Belgium, if you want to taste this rare beer brewed in a monastery and not sold commercially.
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Pork ribs and beef ribs certainly taste different, but there are plenty of other things we should know about the variations between these two versions of ribs.
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There's no question that seafood pasta is always a delicious meal choice and you can use celery the next time you make clam pasta to balance the flavors.
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It can be intimidating to get into sardines for the first time. Given that sardines are often canned whole, that would mean the bones are still inside, right?
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Brewing coffee in a French press is pretty simple, but the type of coffee you use is understandably quite important - and there's one that works best.
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With a growing market, sparkling wine is on the up, so we looked into what differences force-carbonation and the traditional making method bring to your fizz.
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Gochujang is the spicy paste that brings a sweet and deep spice to dishes. Here, slow-cooked short ribs are glazed in it to provide a next-level flavor pairing.