Angela Gervasi
Expertise
International Cuisine, Culinary Travel, Food History
- Angela has written about the blossoming Mexican food scene in my hometown of Philadelphia.
- She's covered arts and culture in rural Southern Arizona, including the paths carved by local chefs and artists.
- She loves using journalism as a way to connect readers with people and cultures they might have never known otherwise — and that includes food writing.
Experience
For the better part of a decade, Angela has been working as a reporter, freelancing throughout her undergraduate education and eventually delving full-time into the profession. Her work, which spans everything from immigration coverage to culture and arts reporting, has been featured in NPR, Vox Media, and the Associated Press. Her writing has also taken her to several states and countries, including Havana, where she followed Cuban graffiti artists protesting, and Northern Arizona, where she hosted NPR's "Morning Edition" in Flagstaff. Angela has also spent years reporting as a local journalist in the U.S./Mexico border town of Nogales, Arizona.
Education
Angela graduated with a bachelor's degree from Temple University, where she studied journalism and Spanish. Those pursuits allowed her to study abroad in Havana and Rome and pursue further language education (Spanish and Italian).
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 Angela Gervasi
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If you've ever made grilled cheese, you know you have to choose the type of bread and kind of cheese. If you didn't already, you also have to pick your butter.
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Is there anything better than feeling that crackling as you cut into a perfectly-cooked pork tenderloin? Here's how to achieve that texture.
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Grown in New Mexico's Hatch Valley, the Hatch chile is the perfect addition to anything, including your next burger, quesadilla, sandwich, or potato salad.
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The nights are getting cooler, your weekdays are busy, and it's time to take your lasagna out of the freezer and enjoy it. But what's the best way to do that?
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While canned tuna makes for an affordable, quick lunch, try elevating the recipe for a special occasion by swapping out the canned fish.
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Instead of going with the usual options to add some spice to your deviled eggs, you can try this staple of Japanese food for that extra burst of flavor.
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The crunchy, candied nuts, which were indulgent but not overly sweet, vanished from Trader Joe's, prompting an outcry from a fair number of enthusiasts.
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Rich, smooth, sweet, and smoky bourbon is the perfect pairing for wonderfully charred barbecued brisket. Our Kentucky-based expert agrees and explains why.
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While upside down cakes are great with fresh fruit, there's no reason you can't sub in frozen fruit when your favorites aren't in season. Here's how to do it.
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Everybody knows their Instant Pot can cook rice, but did you know it could also be used when making a mouth-watering London Broil?
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Vegan ice cream can be just as creamy as dairy-based ice cream, but it's crucial to make the right ingredient swaps. Cornstarch is key for texture.
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If you're making a recipe that calls for evaporated milk but you don't have a can in the pantry, don't worry. You can make do with regular milk by reducing it.
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Enter ginger root: An easy, spicy, and unexpected addition, reminiscent of the unforgettable dipping sauce at your favorite go-to hibachi spot.
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Making garlic bread from scratch might be easier than you think. Here's how to do it on the stovetop, with minimal ingredients and effort involved.
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Stop stressing over the pasta itself for a minute and focus on adding juicier ingredients, which can help create a pasta salad that is balanced and not dry.
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The next time you're at Costco, make sure to pick up a bottle of this delicious sauce that will spice up everything from wings to steaks to even tofu.
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Your salad dressing is calling for an acidic ingredient, and we have the perfect suggestion: tomato juice. Squeeze some in for an instant upgrade.
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Roasted cabbage can leave a little bit to be desired when prepared on its own, but bacon fat is the easy way to upgrade it with just one ingredient.
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Roasted vegetables have plenty of potentially waiting to be unlocked. Your key to bolder flavors just might lie in homemade Caesar salad dressing.
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Cheese rinds can be a boon to tomato soup, but it's important to know which kind to use. Avoid wax or bandage rinds and stick to edible rinds.
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Gochujang is great for more than just fried chicken. This Korean chili paste tastes incredible when paired with other ingredients for pasta sauce.
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If you want to make your own salad dressing at home, then it's crucial to taste test it as you go. And for the best results, taste it on a veggie.
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Just like in eggnog, eggs are an essential ingredient in some coquito recipes, but not all of them. If you don't have eggs on hand, use coconut cream.
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The right marinade can elevate a steak from good to great. While you have countless options for marinade ingredients, beer is one of the best choices.