Brianna Corley

Photo of Brianna Corley
Location
New Jersey
School
Northwestern State University Of Louisiana, The New School
Expertise
Southern Food, Social Media Recipe Hacks, American Food History
  • Brianna Corley has interviewed Vince Hayward, Camellia Beans' CEO and owner, for an article covering Louisiana Red Beans and Rice day.
  • Her article "Why should you substitute breadcrumbs with instant mashed potatoes?" was recognized and promoted by Potatoes USA, a marketing group representing the nation's potato growers.
  • Brianna has visited New Orleans' famous Cafe Du Monde, so rest assured, when she's writing about beignets, she knows what she's talking about.

Experience

Brianna has been writing articles since 2018. She was the Editor-in-Chief of her college paper, The Current Sauce, where she helped spearhead a primarily digital model of publication. She earned her first professional writing job at The HOTH before she finished university and worked as an editorial intern at the culture and literary magazine Deep South, where she wrote articles exploring Southern food's historical significance.

Education

Brianna has two bachelor's degrees from Northwestern State University of Louisiana in English and Communication. She is currently pursuing a Master of Fine Arts in Creative Writing at The New School.

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 Brianna Corley

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