Matthew Spina
School
University Of Pittsburgh, Loyola University Chicago
Expertise
Home Cooking, Baking, Food Culture
- An experienced digital media writer, when he's not behind a keyboard Matt can be found obsessively hunting down the best street food or at the farmer's market grabbing the freshest fruit for his latest baking challenge.
- A passionate home cook and baker for over 15 years, Matt believes strongly in the power of good food to bring people together and support a healthy and happy life.
- In addition to his experience in the kitchen, Matt has studied and written about the larger-scale impacts of food on culture, the environment, sustainability, and history.
Experience
A longtime writer and editor Matt's work has spent nearly a decade working in digital media. He spent seven years writing comedy and satire for The Onion and has done food writing for Thrillist. His work has often centered on the politics and culture of food in the United States, with a focus on the impact of fast food, the historical origins of different dishes, and the importance of home cooking. Prior to his work in digital media, he worked as a kitchen assistant in a bakery.
Education
Matt has a master's degree in history from Loyola University Chicago and attended University of Pittsburgh as an undergraduate. He studied the social and cultural development of the early United States, including the impacts of immigration, cultural exchange, and geography on the nation's cuisine.
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 Matthew Spina
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Chef Gordon Ramsay is back, as Seasons 23 and 24 of his popular cooking show, "Hell's Kitchen," have just been announced - this time set in Connecticut.
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Sure, there's a lot going on when it comes to wine varieties, but have you considered how many different types of beer there are? Here's what you should know.
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Forgo your standard way of boosting flavor in a stew and try 'nduja for a unique profile that adds an array of welcome elements all at once.
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Spinach and arugula are both delicious leafy greens, but the similarities stop there. The two vegetables are very different and have varied uses.
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Japanese milk bread is all the rage these days, but the delicacy took a strange path to get here and its history is not as straightforward as you might think.
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Subway is releasing bottled versions of three of its most popular sauces, and one new flavor, that will be available at grocery stores starting on March 20.
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If you thought that all lemons were the same, then think again. There are some major differences between standard grocery store lemons and Meyer lemons.
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Starbucks is debuting three convenient Brown Sugar Cinnamon grocery store coffee products along with two returning flavors on March 19, the first day of spring.
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The Kentucky Derby is entering its 150th year, and the event is set to be massive. Nearly as important as the race itself is the food served at the event.
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When a recipe says to cream together sugar and room-temperature butter, it might be natural to assume that melted butter would work too, but that isn't true.
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St. Patrick's Day is right around the corner and this year the people at Starbucks have come up with a seasonal specialty drink you don't want to miss.
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Even if you have a grasp of classic wines, there are still plenty more offshoots and specialty types to wrap your head around, such as fortified and ice wines.
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It's not just green dough this year; Krispy Kreme is celebrating the luck of the Irish with rainbows, sprinkles, and a cookies and cream flavored donut.
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Many chefs have a favorite meatball recipe addition in order to boost the flavors from good to great, and store-bought bouillon might be your new favorite.
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Raw beef dishes might not have the same widespread appeal as raw fish dishes, but steak tartare and beef carpaccio are both notable exceptions.
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Catering to thousands of the industry's biggest players, the Governor's Ball is known not just for luxury, but also its Wolfgang Puck's array of food choices.
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Butter basting is wonderful for both the flavor and texture of your steak, and it delivers those results with the simplest of techniques.
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For Spring, Starbucks is rolling out two new drinks making use of a new flavor for the brand: lavender. Simultaneously, the brand is releasing new tumblers.
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The bags are simple, small totes made of canvas cloth with the Trader Joe's logo and colored handles and bottoms in four colors: blue, yellow, red, and green.
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Forget debating who is going to win Best Picture, the real action is on the over/under as Shake Shack will be giving America a free and delicious prize.
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Just because it's quick and convenient, that doesn't mean that jarred marinara sauce has to be boring. With a few herbs, you can nudge it into tasting homemade.
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The addition of steak kicks up any weekday stir-fry. Forget brisket, filet mignon or strip, flank steak is the perfect cut for the high heat of a stir-fry.
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If you're want advice on how to properly make a pastry dough, you'll want to listen to what Paul Hollywood from "The Great British Bake Off" has to say.
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A pot of simmering soup is the ultimate symbol of comfort food, but you don't get that perfect homey flavor without layering your ingredients.
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You worked so hard to get your fickle sourdough starter just right; it would be heartbreaking if you then accidentally stored it in the wrong kind of container.
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Spring is fast approaching, and along with it comes four new Starbucks cups featuring pastel hues, colorful tie-die patterns, and wavy, beach-inspired designs.
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Panera has announced its biggest menu overhaul yet, and will be premiering nine new menu items alongside revamped versions of its classics on April 4, 2024.