Stephanie Friedman
School
New York University, University Of California Irvine
Expertise
Italian Food, Coffee Shops, Seasonal Food Items
- Stephanie loves whipping up recipes from Harry Potter cookbooks, and taking trips to Universal Studios to get her hands on an ice-cold glass of Butterbeer.
- She was a member of the Yelp Elite Squad in 2021 and 2022, where she wrote a plethora of passionate food reviews and attended foodie events across New York City.
- As a result of many childhood trips to Italy, she developed a love for learning about authentic Italian food.
Experience
Stephanie is a freelance writer with more than four years of professional writing and editing experience. She has been writing about food since she created her own newspaper with a column for restaurant reviews as a child, and had a baking blog as a teenager. While her primary focus now is food journalism, she has also been published in medical journals for articles about dermatology, written features for Skincare Anarchy's magazine, and worked as a content writer for a skincare brand. In her free time, Stephanie loves perusing farmer's markets, coffee shops, and Trader Joe's.
Education
Stephanie holds a Certificate in Journalism and Newswriting from New York University, where she honed her journalism skills by writing news stories, profiles, and features. She also has a bachelor's degree in political science from the University of California Irvine, where she held internships in communications and public relations.
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 Stephanie Friedman
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It's a myth that chicken is bland, and this diverse collection of recipes proves how versatile this poultry is with a variety of cooking styles and flavors.
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It may seem like just about anything can be thrown into the air fryer, but this wondrous appliance does in fact have some limits.
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There are a lot myths about the keto diet. We're here to clear them up with the help of Blue Apron, which has a full line of ready-to-eat, keto-friendly meals.
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There's one nifty hack that you can use with almost any type of hard block and it involves a kitchen staple that you likely already have in your pantry.
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The late, great Cary Grant was not only ultra-talented on the silver screen; this Hollywood heartthrob was also quite skilled in the kitchen.
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The 1950s gave us a ton of foodie and cultural icons. One of them was the souper burger that combined meat with a can of soup. Here's what it tasted like.
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If you like to get creative with your breakfast, then the infinite options that come along with breakfast pizza could make it your new favorite morning meal.
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Have you ever had the feeling that your standard recipe s'mores just aren't sweet enough? It's time to drop the dry and tasteless graham crackers.
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They're easy to confuse because they do have a few elements in common, but these two sandwiches are unique from each other in a lot of ways.
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The origins of sausage can often be ambiguous, and a name like "breakfast sausage" doesn't help clear things up. So what is breakfast sausage made from?
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This liquid is for java aficionados who love the flavor of their morning cup of Joe so much that they want to add it to their gelato, custards, and milkshakes.
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First they're sour. Then they're ... Oreos? While chocolate and sour treats typically stay in their separate lanes, the impossible is becoming a reality.
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Start digging into the world of high-quality cheese, and you may get overwhelmed by hefty price tags. This cheesemaker says it doesn't have to be that way.
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When done right, fried chicken is a crispy, flavorful delight. And, according to an expert chef, double-frying and breading can make a good thing even better.
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Labels quickly get confusing on the canned tomato aisle. Luckily, an expert chef and author weighs in on how to select authentic canned San Marzano tomatoes.
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Executive chef Jeff McInnis of Root & Bone Miami suggests a sweet tea and lemon marinade for your next fried bird, but there's a twist to how he makes it.
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Europe takes cheese much more seriously than the United States and, as such, puts protections and protocols in place to ensure quality control.
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Pickled eggs may sound like an acquired taste, but don't knock them until you try them. If you love hard-boiled eggs and kimchi, you'll be a fan of this.
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If you think that the French onion soup you get at a restaurant is always better than what you can make it home, it isn't just your imagination.
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Rather than figuring out how to top our meat, sometimes we find the marinade we want to make first. Then we have to decide which type of protein to soak in it.
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Not all egg noodles are safe for those adhering to a gluten-free diet. Here's what to look for to find egg noodles safe for those with a gluten sensitivity.
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Enhance your crab cakes with a twist -- a zesty, zingy, mango salsa. Summertime gladness is only as far away as seafood mixed with these vibrant flavors.
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We love pickling cauliflower, piling on cheese, or turning it into a tasty mash, but one of the best ways to zhuzh up your florets is to add curry powder.
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Have you ever tucked into a stack of French toast at a restaurant and wondered how on earth you could recreate that decadence at home? We've got your answer.
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Just as you would pair wine with certain foods, tea can be paired the same way. We asked an expert for the best tea to pair with fried chicken.
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Lots of fruits and vegetables are monoecious and are capable of self-reproducing, but others are separated into male and female varieties, including asparagus.
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Cacio e pepe is a deceptively simple pasta dish with only a few ingredients, but making it can be challenging. Luckily, this tip for how to add water can help.