Stephanie Maida
School
New York University
Expertise
Food & Drink, Travel, Health & Wellness
- Stephanie has had a decade-long career as a writer and editor covering bars, restaurants, society, and culture across New York City and beyond as the former Editorial Director of Guest of a Guest.
- In addition to contributing to Tasting Table, she is the Senior Commerce Editor at PureWow.
- She has also contributed to publications including Vice, ONE37pm, and Well + Good.
Experience
Stephanie is a writer, editor, and native New Yorker. She's a passionate foodie who has eaten her way across New York City and a number of European countries. Stephanie's finger has been on the pulse of NYC's dining and nightlife landscape since she was a student at NYU, and she's covered the space professionally as the editorial director of Guest of a Guest. Throughout her career, she's sipped Mezcal in the Oaxacan agave fields, attended a secret pop-up dinner party in Paris, and toured the vineyards of Napa. You can also find her work in Vice, ONE37pm, and Well+Good.
Education
Stephanie earned her bachelor's degree in Journalism and English Literature at New York University
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 Maida
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If you're looking to warm yourself up to the core, cream of celery soup will hit the spot. And if you want your soup to be extra creamy, add these ingredients.
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If this announcement rings a (taco bell), it's because Nacho fries have come and gone nearly a dozen times. This return is marked by a Secret Aardvark collab.
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Scrumptious bay scallops should have a great liquid sidekick. If you have wine in mind, then some expert insights might help you pick the perfect pairing.
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Braising meat with beer is a great way to both tenderize it and expand on its flavor profile - but according to an expert, not all beers are up to the task.
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While we love everything about croutons, sometimes you're going to want something different providing crunch for your salad. Check out this easy swap.
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If you're a fan of Japanese cuisine, you are probably familiar with dashi, the subtly fishy stock that serves as the foundation for a slew of dishes.
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If you love the flavor of egg rolls but want to avoid the greasy, deep-fried wrapper they come in, try whipping a batch of egg roll in a bowl.
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When you think of wine, you probably think of European countries like Italy and France. But the the country that actually drinks the most might surprise you.
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Cooking your brownies in a skillet gives this dessert new flavor dimensions, but there's a trick to baking them without burning them on the grill.
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If you want to make sure you get the best-tasting coconut custard pie every time you use your coconut flakes, the secret is in how you store them.
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Bacon and Brussels sprouts are a winning duo, but sometimes greasy bacon just isn't appealing. For a leaner and chewier take on the dish, substitute beef jerky.
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You might associate St. Patrick's Day with a foamy lager head, but fomenting tensions put Molson Coors Teamsters at loggerheads with the company.
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It's all about creative layering when creating a pretty parfait-style breakfast using oats. The myriad options include overnight prep or freshly made oatmeal.
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Garth Brooks has a bar whose menu has his wife, Trisha Yearwood, written all over it. The item that takes the cake was inspired by the couple's wedding.
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If you're looking for an especially easy and quick way to upgrade your plain ol' BLT, we suggest freshening it up with a sprinkling of alfalfa sprouts.
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what's a bagel lover to do to save them from the trash? There's an easy way to extend the life of your leftover bagels: Simply turn them into bagel crisps.
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Yogurt companies have permission from the FDA to say that their products can lower your type 2 diabetes risk. However, it's not quite that simple.
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Starbucks' Pink Drink is already delicious as is, but with a few simple tweaks, you can transform it into the liquid version of Creme Savers strawberry candies!
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A rich and creamy alfredo sauce is a particularly delightful pasta, but if you want to give it even more depth of flavor try adding chicken broth.
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If you get tired of the more common ways to flavor salmon, there are plenty of fish glazes in the sea. Jacques Pépin makes one that combines sweetness and heat.
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A salmonella outbreak tied to packages of charcuterie meat has impacted people across at least 30 states, leading to nearly 20 hospitalizations.
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While the dish is certainly enjoyable enough on its own, you can take your egg-in-a-hole toast to the next level by using it to create a stacked sandwich.
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Alton Brown dubs his cornbread the "Cream of the Crop," an apt moniker considering that the recipe's secret ingredient is creamed corn. But it's not just any.
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It's totally worth the extra step. For crisp, restaurant-quality 'frites' served straight out of the oven, all you have to do is steam your potatoes.
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Ina Garten's kitchen wisdom extends to preserving knife blades. Learn her smart storage trick and additional tips for maintaining your essential kitchen tools.
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Pasta is a classic standby dish, but get ready to shake things up by incorporating a little cocktail-mixing magic into your noodles.
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Martha Stewart has quite a few tricks up her sleeve when it comes to cake-making, including one involving the ingenious use of cocoa powder.