Lauren Rothman
School
CUNY School Of Journalism
Expertise
Food Writing, Recipe Development, Health & Wellness
- Lauren has more than ten years of experience as a food writer, and has contributed articles to outlets including Serious Eats, VICE, Food & Wine, and Epicurious.
- A former professional chef, Lauren is an experienced recipe developer.
- Passionate about natural health and wellness, Lauren has authored articles on the subject for Curbed, VICE, HuffPo, and other outlets.
Experience
A former professional chef and recipe developer, Lauren Rothman has been writing about food and drink for more than ten years. Having started as a lowly intern at the popular food blog Serious Eats, she has gone on to author articles for outlets including VICE, Food & Wine, Epicurious, Saveur, and others. Lauren is currently based in Oaxaca, Mexico, and you can check out her collection of food snapshots on Instagram.
Education
Lauren earned her Masters degree at CUNY School of Journalism.
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 Lauren Rothman
-
If you love stuffed, baked tomatoes and are looking to prepare some in an Italian, Greek, or Turkish style, you'll want to pick out the best tomatoes.
-
A great graham cracker crust is one that melds back together in the oven — becoming like one big cookie — thanks to an ingredient used to make it.
-
No matter what type of dressing you'll choose to flavor the spuds, Jamie Oliver's first step will ensure they're seasoned and delicious -- all the way through.
-
Most kinds of vinegar will be fully fermented within three to four weeks and as they ferment, they will form something called a "mother." Here's what it is.
-
When you've baked a homemade cake, you likely choose from buttercream, cream cheese frosting, or ganache. Here's why you should choose whipped cream instead.
-
Tuna is actually fairly easy to can at home, but you might want to can the dark part of its flesh separately from the white part. Here's why.
-
Chocolate chips bring incomparable flavor to cookies, brownies, and more. But if you're going to stir them into cake, it's best to reach for a bag of minis.
-
Even though cookie crusts are easy-peasy, there's a certain ingredient you'll want to avoid the next time you make one at home.
-
Blended soups need to be thickened with some starch in order to achieve that smooth, silky texture we all love. This pantry staple is perfect for the job.
-
When it comes to food items, not everything should be bought in larger sizes, something The French Laundry chef Thomas Keller knows all too well.
-
If you're on a quick baking mission and don't have the time to make a from-scratch streusel, there's an easy swap you can make that's just as delicious.
-
There's a range of versions to please all sorts of palates, mostly depending on the type of garnish that's plopped in the martini after it's poured.
-
Poaching chicken can be associated with bland, dry food, but it doesn't have to be that way, according to food writer Mark Bittman.
-
In case you needed yet another reason to make sure you're well stocked in cast iron pans, add the fact that they're unparalleled for searing steak.
-
Gnudi is very simple to prepare, but because its dough includes only a small amount of flour, it's important to ensure the gnudi will stay together.
-
In addition to your apples, spices, and pastry, you're going to want to grab some breadcrumbs when you get to work on your next apple strudel. Here's why.
-
You probably toss butternut squash in oil and seasonings before roasting it, but there's another staple ingredient you should add for a super creamy result.
-
Some swear by crushed potato chips, others by corn flake cereal, and others by seasoned breadcrumbs. But one of the best choices is something different.
-
Ice cream pies can feature many different kinds of base crust, but there's one in particular that ensures the crust will remain crumbly and easy to slice.
-
If you're thinking of reaching for some ripe, fresh tomatoes to add to your favorite chili, you may want to think again. Find out why it isn't the best option.
-
For those interested in whipping up a low-fat, low-calorie, and supremely easy ice cream-like treat at home, there's always 'nice cream.'
-
Using a mix of this type of meat can provide fuller flavor to your meatballs, and can add additional, tasty fat if you happen to be using very lean ground beef.
-
The days of simple, unadorned toast almost seem long gone, but back in the mid-1800s, one American cookbook allowed it to shine.
-
If you've found yourself staring down a stale loaf of bread, then ribollita is a leftover special you'll want to add to your repertoire.
-
While you might want to rush to cut into a layer cake as soon as it is iced, you should really pop it into the fridge for a good half hour first. Here's why.
-
Perhaps the tastiest way to enjoy broccoli is roasted. And if you love roasted broccoli and want to kick it up a few notches, you should try smashing it.
-
With Noma's 2024 closure, a shift in focus to at-home products is on the horizon. Here's how Noma Projects' pantry items will transform your cooking.