Josie Dlugosz
School
The American University Of Rome
Expertise
Italian Food Culture, Vegetarian Cooking, City Food Guides
- To complete her undergraduate degree in English, Josie wrote a 50-page collection of creative nonfiction essays centered around food.
- She was a vegetarian for 19 years but now identifies as a flexitarian, eating meat and fish occasionally while traveling or when it looks too good to pass up.
- As an amateur photographer, she loves styling and photographing food to make even the most mundane dishes look beautiful.
Experience
Josie began writing at 13 when she started a personal blog covering everything from food to travel to music. Her writing has appeared in various Rome-based English news publications and Total Food Service, a magazine aimed at professionals in the food service industry. She worked in restaurants for two years before attending university in Rome, Italy, where she was co-editor of her university's literary and arts magazine for two years. During her time in Italy, she indulged in regional delights across the country, from agnolotti in Turin to cannoli in Sicily. She loves when food and literature intertwine and always looks for the next best piece of food writing.
Education
Josie holds a bachelor's degree in English from the American University of Rome with a double-minor in social science and the Italian language.
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 Josie Dlugosz
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Making perfect stuffed arancini is achievable in your own home, but it requires knowledge of the proper, expert-approved techniques and a light touch.
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In Italian language, the difference between a panini and a panino is quantity. Translating panini from Italian to American food results in a different sandwich.
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Deviled eggs are a favorite party appetizer for a reason, but making and peeling the perfect hard boiled egg will be much easier if you avoid this mistake.
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A good steak dinner can be elevated to greatness by pairing it with the right sides, and using the air fryer makes that faster and easier to pull off.
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You may have heard that adding a pinch of salt to milk can help make it last longer, but is that actually true? Here's everything you need to know.
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There are tons of salad dressing recipes, but if you need inspiration, a place to start is with sweet chili dressing, which is made with just three ingredients.
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Seared ahi is such a delicacy entirely because of how delicately it's prepared, which can be a problem when reheating it. Here's a helpful tip.
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Powdered sugar's many uses make it a pantry staple, and it may seem like it never goes bad, but there are a few signs of spoilage you should watch out for.
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When it comes to baking banana bread, Joanna Gaines has a special trick that always adds more of a tasty crunch to this already delectable treat.
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Pasta salad is a delightful addition to any barbecue. If you don't have the time to make it fresh, have you considered freezing it? Here's how.
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Not only does this give your banana bread a fall twist, but it brings a subtle and warm flavor to an already-comforting food and makes the bread super moist.
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Eclairs are one of the more difficult baked goods to make at home, but they can still be done as long as you know all of the best tips and tricks.
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Here's what one vegan recipe developer and cookbook author believes are the best ways to use mayonnaise to elevate the flavor of your black bean burgers.
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Deviled eggs a perfect party bite and also offer a great opportunity for experimentation with some spicy additions. Find out how to turn up their temperature.
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When you're reheating leftovers, it's hard to make it taste like it did when you first chowed down on it. But you can revitalize a burrito with this trick.
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One unique way of making a lassi drink is swapping yogurt with buttermilk for a Southern twist on the drink, courtesy of celebrity chef Alton Brown.
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While nothing sounds better than an ice cold hard cider on a crisp autumn night, you should think twice about drinking cider that's too cold. Here's why.
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The two-ingredient recipe features two things you likely have on hand. It's a great way to save you money and limit your plastic usage over time.
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A little squeeze of lemon helps balance out other flavors in your recipes. However, there's one important tip to remember when cooking with this tangy citrus.
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Hummus can be made with more than just chickpeas. Edamame makes for an excellent hummus base, especially when served on a bountiful snack tray.
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Sorbet is easier to make at home than you might expect. You only need three simple ingredients: frozen peaches, lemon juice, and a little honey.
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If you're a beginner in the world of latte art, the vessel that you choose for your coffee makes a huge difference in how easy it is to get decorating.
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Perfect brownies are pretty easy to achieve and delicious to eat, but there is one common pitfall you definitley want to avoid when baking them: overly mixing.
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If you want a burst of energy from your breakfast smoothie, but you're not a coffee fan, try this tip to up the caffeine content.
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Have you ever been ready to bake something sweet only to found you're all out of powdered sugar? Don't worry, you can use granulated sugar in a pinch.
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The freshness of your herbs can make or break a recipe, and you can give your seasonings a longer life by storing and sustaining them properly.
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If you don't want to peel your oranges (and get that residue all over your hands) try this hack to cut it in a way that gives you pith-free, juicy slices.