Amanda Berrill
School
Seton Hall University
Expertise
Seasonal Cooking, Restaurant Culture, Culinary Travel
- As an avid consumer of food news and frequent traveler, Amanda loves nothing more than recommending bars and restaurants around the world to friends and strangers alike.
- She once taught Bad Bunny how to roll sushi.
- A fan of both high- and low-brow eating, she threw herself a Fried Chicken & Caviar party for her 34th birthday.
Experience
After working in fashion in NYC, Amanda traded in her stilettos for chef whites and became a line cook at Michelin-starred Gramercy Tavern, one of New York's oldest and most prestigious farm-to-table restaurants. Upon returning home to Southern California in 2017, she spent years in digital food media, writing recipes, food styling, and culinary producing content for Buzzfeed Tasty and Gordon Ramsay. Amanda is currently a Los Angeles-based freelance chef and food writer.
Education
Amanda has a bachelor's degree in communications and Spanish from Seton Hall University, where she wrote for the school newspaper. She is a graduate of the Natural Gourmet Institute's Chef Training Program in NYC.
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 Amanda Berrill
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James Dean's life was struck tragically short, so little is known about his eating habits - but we do know where the legendary heartthrob
liked to dine.
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Bread is easy to freeze, as long as it's properly stored before freezing. But, when it comes to thawing it out, placing it on the counter isn't the best way.
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This addition thickens a dip in a way that few other ingredients can without having a noticeable or detrimental impact on either taste or texture.
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This is the savory ingredient swap for your next grilled cheese that will have you never looking back at butter or mayo again.
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There are many ways to level up your cake decorations, but all you need is two simple ingredients to pull off this hack. Here's how you can do it.
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Black beans have a fairly neutral taste, so you can take your burgers in almost any direction imaginable in terms of seasonings, condiments, and toppings.
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If you're a fan of switching up classic recipes in favor of new and interesting culinary twists, this is an easy swap you absolutely must try.
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Classic lemon bars are delicious but there's no reason to stop there. Experimenting with a different kind of citrus is easy to do and offers tangy results.
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One of our favorite tricks to upgrading grilled cheese is incorporating a sweet and spicy ingredient that adds a gourmet touch to the recipe.
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While there are a number of things of out your control on your big day, issues with the wedding cake should never be one of them if you follow this tip.
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Popovers and cream puffs may look super similar, but that doesn't mean they're exactly the same. Here's how to tell the difference between these two pastries.
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Deviled eggs are a timeless staple at any gathering or soiree, but that doesn’t mean you can’t elevate this classic dish with a creative twist.
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You may think everything tastes better at a Chinese restaurant, but that's simply not true with these simple yet delicious recipes from the Tasting Table staff.
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In addition to extending the life of the fruit, pickling brings out a sharper, brighter flavor that maintains sweetness without becoming overly briny.
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If you're not able to achieve the golden brown hue on your scallops while cooking them at home, the reason is quite simple -- they aren't dry enough.
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The queen of culinary delights has plenty of restaurants she loves to frequent, but this Italian gem in NYC's Upper East Side is especially important to her.
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If you're in need of a quick and easy lunch that doesn't take much prep time, check out these nine tuna salad recipes we've rounded up for the week.
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Have you ever wondered how in the world you're supposed to cook multiple types of food on the same pan at the same temperature? Here's how to do it.
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Roasting mushrooms in the oven is a great way to improve their texture and maximize their flavor, but it's dangerously easy to mess up the details.
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If you've been using oil-packed and water-packed canned tuna interchangeably, we'll let you in on a little secret of when to use one versus the other.
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While pasta may not be your first thought when it comes to corn, it can make a surprisingly sweet secret addition to pasta dishes, especially pasta carbonara.
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While there are other cheese substitutions, it's time to think beyond similar cheese profiles and add feta to your pesto for a unique and salty bite.
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Besides not having to buy yet another bulky piece of kitchen equipment, one of the benefits of dehydrating tomatoes in an air fryer is a reduced cook time.
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Store-bought salsa con queso is a solid foundation that is begging to be upgraded. Protein makes for a great mix-in, and we rounded up the best options.
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Affogato usually makes use of vanilla ice cream or fior di latte, but there is a whole world of ice cream flavors that pair well with coffee.
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With so many varieties of lentils to choose from, it's easy to switch up flavors and textures depending on the salad you have in mind.
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With just a few simple and easy-to-find ingredients, herb butter will be your secret weapon for taking roasted carrots from average to irresistible.