Addison Paul - Tasting Table

Location

Muncie, Indiana

School

Ball State University

Expertise

Cookie Icing Techniques, Vegetarian Recipes, Fruit And Custard Pies

Addison interviewed the founders of the growing fast-casual chain, Azzip Pizza.
She wrote about the unique Mexican food scene in the Midwest.
Her family taught her to love eating ice cream, and to bake cakes, cookies, and pies.

Experience

For six years, Addison worked on the Communication Team at Digital Corps, where she wrote web content, managed social media accounts, and strategized for marketing plans. She broke into the food writing industry with Evansville Living and Evansville Business Magazine, interviewing and writing articles about local chefs, home cooks, and restaurant owners.

Education

Addison holds bachelor's and master's degrees in creative writing from Ball State University.

Tasting Table Editorial Policies

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 Addison Paul

Cook

Cook By Addison Paul

The Important Difference Between Patisserie And Boulangerie

French patisseries are regarded as the finest sweet treats, but what does a patisserie shop sell, and is it different from what you might find in a boulangerie?
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Cook By Addison Paul

Use Canned Cinnamon Rolls For The Absolute Best Crust On Pies

Switch up your winter baking by using canned cinnamon rolls, sliced up and rolled out into a delicious pie crust. It's so good you may never return to pastry.
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Cook By Addison Paul

Add A Pink Flair To Your Fried Eggs With Beet Brine

If you're looking to add a little colorful magic to your next brunch party or delight kids and pink-loving adults alike, beet brine fried eggs are a fun treat.
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Cook By Addison Paul

Cream Cheese Is The Simple Addition For Thicker Refried Beans

For restaurant-style, creamy refried beans, add this unassuming ingredient. Cream cheese will thicken your beans, boost flavor, and is vegetarian.
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Cook By Addison Paul

What's The Difference Between Edam And Gouda Cheese?

While Gouda and Edam are both pale yellow, sweet, and Dutch, there are quite a few key differences between these two delicious "washed curd" cheeses.
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Cook By Addison Paul

Everything Bagel Seasoning Takes Your Deviled Eggs To A New Level Of Tasty

Liberally topping your next batch of deviled eggs with everything bagel seasoning will take an old favorite to new and delicious flavor levels.
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Cook By Addison Paul

Use Gruyère Cheese For The Creamiest Quiche

Texture is a key element that can make or break your quiche, so for a perfectly creamy result, use Gruyère cheese rather than reaching for another variety.
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Cook By Addison Paul

Elevate Homemade Pie Crust With A 2-Step Sunflower Crimp

Take your homemade pie up a notch with this adorable and quick crust-crimping technique. With only two steps, this will make your pies professional in no time.
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Cook By Addison Paul

Pasta Played A Key Role In The First-Ever TV April Fool's Hoax

From farfalle versus fusilli to spaghetti and meatballs, pasta is a darling of the culinary world, but it's also instrumental to one of the greatest pranks.
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Cook By Addison Paul

Frozen Butter Is The Key To Golden, Flaky Biscuits

Butter is the most important element in achieving great taste and texture for your biscuits. Here's a special trick to make this ingredient even more effective.
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Cook By Addison Paul

Adding Cornstarch Will Prevent Soggy Fried Pickles

The contrasting textures of fried pickles are part of what makes them so delicious. But how do you make sure they stay crisp and not soggy? Cornstarch can help.
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Cook By Addison Paul

Add Pecans To Pound Cake For A Rich, Southern Flair

Pecan dessert recipes have Southern roots, so it's no surprise that adding pecans to pound cake is also a Southern culinary tradition.
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Culture

Culture By Addison Paul

The Popular Indian Street Food That Makes Potato Patties The Star

Chaat foods usually involve pairings of crunchy and creamy textures, with sweet, tangy, and spicy flavors,and ragda pattice is among the tastiest of snacks.
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Cook By Addison Paul

The Decorative Difference Between French And American Chocolate Bark

When it comes to chocolate, the Americans and the French diverge. This holds true for chocolate bark, which each country handles in a different way.
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Cook By Addison Paul

The Mixing Mistake To Avoid When Making Shortcakes

With proper preparation of biscuits, there's a key mixing rule to follow when whipping up a batch of shortcakes: Shortcake dough needs to be gently combined.
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Cook By Addison Paul

The Ideal Way To Cut Potatoes For Blended Soup

If you're in the mood for a thick and hearty soup, potatoes are bound to be one of the main ingredients. Here's how to get the best results.
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Cook By Addison Paul

The Ingredient Swap You Shouldn't Be Making With Caesar Salad

If you're thinking of switching from the traditional Caesar salad's romaine to spinach, a popular salad option for its raw nutrients, think again.
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The Simple Addition To Make Store-Bought Cinnamon Rolls Taste Homemade

You don't need to spend hours on cinnamon rolls for them to taste amazing. Pop open a can and elevate your store-bought rolls with this simple addition.
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Cook By Addison Paul

Pesto And Egg Potato Salad Is The Flavorful Upgrade You Need To Try

Tired of boring old potato salad? Change things up with this pesto and egg potato salad instead. It puts a fresh, unique twist on an old favorite.
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The Pantry Staple That Turns Chocolate Cake Into A Moist Masterpiece

There are tons of tips for including bonus ingredients in chocolate cake, but sometimes the best secret ingredient isn't what you'd expect.
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Cook By Addison Paul

You're Just A Wooden Skewer Away From Creating Tie-Dye Cheesecake

Want to zhuzh up your cheesecake and have something a bit more visually exciting that your classic white style? It's time to get groovy with tie-dye cheesecake.
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Eat

Eat By Addison Paul

The Origin Of Secret Special Sauces At Restaurants

The secret of secret sauces is out. We have the lowdown on why almost every fast food restaurant has its own special sauce, and why they're all so similar.
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Cook By Addison Paul

Why You Should Never Make Traditional Toum Sauce In A Blender

Toum is a fluffy Lebanese garlic sauce combining garlic cloves, salt, lemon juice, water, and neutral oil, but you should never make it in a blender.
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Fats Are The Key To A Better, Balanced Vegetarian Sandwich

Going vegetarian doesn't have to mean giving up taste, especially when it comes to sandwiches. Fats are the key to creating balance while providing flavor.
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The Thickness Tip To Remember To Ensure Perfect Sugar Cookies

Sugar cookies are a tasty treat loved by pastry chefs and home bakers alike. But there's one surefire way to ruin sugar cookie perfection: the wrong thickness.
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Entertain

Entertain By Addison Paul

All You Need Is Aluminum Foil To Prevent An Ice Cream Party Mess

It's hard to host a good ice cream social when everybody has drips inching down their arms. But aluminum foil offers the perfect hack for any hot summer day.
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Cook By Addison Paul

Use A Spray Bottle To Get The Most Butter On Your Popcorn

Buttery popcorn is the ultimate snack, but evenly delivering that delicious liquid gold can be a challenge. Use a spray bottle to avoid soggy kernels.
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