Erica Martinez
School
University Of California, Irvine, The Arts Institute Culinary Arts School, San Diego
Expertise
Bold Red Wines, Home-Cooked Mexican Food, Food History
- In 1998, Erica got her first taste of Europe on a three-week exploration of five countries, igniting a passion for travel and food.
- She launched the blog for Southern California's Ponte Winery which highlighted food and wine pairings.
- Her first professional writing job came in 2008 when she was hired as the copywriter for the GNC website division.
Experience
When Erica was pursuing her bachelor's degree in film studies, she had no idea it would lead to a passion for writing. The hours spent analyzing films and writing essays revealed a knack for research and expression through written words, with her favorite topic being food. She has now been writing for various companies for 12 years in the form of website copy, newsletters, press releases, blogs, and emails. Some of the companies she has worked for include Ponte Family Estate Winery, General Nutrition Corporation, The Great Atlantic & Pacific Tea Company, and Brickhouse Security in New York.
Education
Erica has a bachelor's degree in Film Studies from the University of California at Irvine. She studied abroad in Siena, Italy in college where she studied Film and Tuscan cuisine. She also spent a semester studying Culinary Arts in San Diego, CA.
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 Erica Martinez
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There are a lot of deviled egg recipes out there, but they're all pretty similar. Try deep frying your humble deviled egg to give them an entirely new texture.
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Grilling is an art, but flare-ups are the enemy. Learn how to avoid them and keep your food perfectly cooked and delicious all summer long.
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Strawberries and rhubarb are a well-loved duo, but for the same sweet and sour balance with less added sugar, dates and rhubarb are a match made in heaven.
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Save time and still enjoy delicious artichokes by cooking them in the microwave! Trim them, add a bit of water, and microwave for a perfectly tender result.
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To celebrate King Charles III's coronation, he and the Queen Consort have chosen their own dish that they are encouraging people to make.
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Forget the thermometer and traditional caramel-making fears! Learn how to make homemade caramel sauce using just a can of cola and a few simple ingredients.
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You don't have to jump in and start popping de-stemmed strawberries in your mouth but you can, and should, be adding them to your morning smoothies.
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Rediscover the classic taste of tuna salad with the secret to perfect flavor balance. Get ready to exercise your knife skills for this throwback-style sammie.
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Experience the unique rich flavor and creamy texture of Belgian butter, the European butter that has been gaining popularity in American kitchens.
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Palomo cocktails are deliciously refreshing and involve simple ingredients that aren't hard to find at any given time of the year.
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The creators of Häagen-Dazs never said their ice cream was made in Europe or that the recipe was European; People made the assumption on their own.
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The traditional Eggs Benedict with ham, poached egg, rich hollandaise sauce meets the ocean with the Eggs Royale, a fishy brunch dish with decadent flair.
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Try taking your summer watermelon up a notch by sprinkling the classic Mexican spice blend Tajín on top for a mouthwatering, lip-smacking flavor punch.
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If you really want to make the creamiest hummus ever, you'll have to stray from standard recipes. Add in sweet potato to make a creamy hummus that wows.
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Homemade coffee creamer is incredibly cost-effective and customizable. If you are making your own, there's one key ingredient that you must include.
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Chicken Marbella doesn't come from Marbella, Spain. So where does this braised chicken dish come from and what inspired the recipe's most unusual ingredient?
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When you open a bag of these today you get the same rainbow of colors that match the originals, but this wasn't the case when they first hit the shelves.
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Explore the origins and enduring popularity of the warm goat cheese salad, a delicious and easy-to-make dish that became a favorite of casual and fine diners.
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Believe it or not, the very first cereal promotion was aimed at adults and was launched at the beginning of the 20th century. Unfortunately, they didn't last.
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Starbucks customers absolutely loved the thirst quencher but were only able to enjoy it for a short amount of time before the company axed it.
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When freshly toasted bread is placed onto a plate, the steam created results in a soggy piece of toast. Here's the vintage toast tool you can use to avoid this.
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In Ina Garten's recipe for vanilla brioche bread pudding, she doubles up the vanilla but the reason for this goes beyond the flavor.
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Cake has long been a tradition on wedding days, but how did that trend get started? Well, it actually dates all the way back to ancient Rome.
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You should always keep your elbows off the table and chew with your mouth closed, but there are also some rules of etiquette specific to hibachi restaurants.
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Read about the history and surprising variety of SPAM, the canned pork product that has become a go-to meat around the world, with 15 signature flavors.
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To the Inughuit people who reside in northern Greenland, food preservation has historically been vital, especially in the frigid winters they have come to know.
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It's just the kind of local street food that appealed to the late Anthony Bourdain, who described it as 'the finest and best thing I've ever had in my life.'