Karen Hart
Expertise
Cooking Tips & Tricks, Grilled Cheese Sandwiches, Comfort Foods
- Karen joined the Tasting Table news team in 2022.
- She has written dozens of articles for the food site, but her favorite article so far is "The Bourbon Brand Ulysses S. Grant May Have Drunk By The Glassful."
- Karen is currently cooking her way through Nigella Lawson's "Nigella Bites."
Experience
Karen has worked as a professional writer for over two decades, most recently for Tasting Table and Mashed. She freelanced for the Washington Post, writing for its retired Sunday Source, as well as the D.C. Examiner. When she isn't trying the newest ice cream spot in town with her kids, she is watching Premier League Soccer.
Education
Karen has a B.A. in English Literature.
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 Karen Hart
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If you have a lot of rolling pins lying around in your kitchen drawers, you may want to consider Martha Stewart's organizing tip to store them in a better way.
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Upgrade your smoothie game with frozen milk cubes. They add creaminess without dilution, turning your fruity blend into a velvety, milkshake-like delight.
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Sometimes a cold glass of chocolate milk hits the spot. But before you reach for the low-fat milk, there are a few reasons why you should pick high-fat instead.
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If you've ever wondered how to tell whether or not the colors of different salts are natural, there's an easy trick to reveal how the salt was made
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Expert Italian chef Giada De Laurentiis doesn't play around when it comes to marinara. Here is her go-to type of tomato for homemade sauce.
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Tomato soup is a delicious and simple dish that's easy to prepare. However, this small mistake can derail the entire dish. Here's what to avoid.
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Parmesan rinds are a great addition to sauces and soups -- but have you ever tried eating the rind itself? Here's how to turn it into a quick snack.
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The easy solution for ensuring a neat and tidy space is to place a piece of parchment paper on your countertop and measure your dry ingredients over it.
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Before you move on and give this recipe a hard pass, you may want to think again because hard-boiled eggs in guacamole are not as farfetched as you might think.
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Strange as it may seem, citrus is a perfect complement to coffee. Try infusing some fruits with your next batch of cold brew for a more flavorful experience!
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Mastering he subtle art of salt: Why opt for kosher over table salt? Coarse crystals can provide better control and flavor, but beware of baking pitfalls.
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Rolled refrigerated cookie dough is a great way to make even-shaped cookies, and using Martha Stewart's trick, you can keep your roll perfectly intact.
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This simple hack is the best way to easily whip up some guacamole without doing much work. When it's a table for one, there's no better way to mix it all up.
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Sometimes, that Thanksgiving Day turkey is only as good as its gravy. Luckily, award-winning chef Andrew Zimmern has some tips for making the perfect dressing.
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If you have all of your placemats, chargers, china, silver, flowers, and candles already set up how you want them, you can concentrate on making your meal.
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Simply load up each compartment with the sides and the main course and cover it with foil or cling wrap. Your guests can take it home to enjoy later.
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If you cook or bake for long hours during the week or have kiddos who like to fuss with the ties, you may want to consider purchasing a cross-back apron.
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When your server hands you your cup, it almost feels like you are back in grade school and got a hundred on a test and the teacher put a sticker on it.
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White Russians typically feature vodka, Kahlua, and cream. But if you want to lighten up this indulgent drink, you can swap that cream for half-and-half.
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Opening an avocado sans a knife sounds impossible, but it turns out that you can crack one open just like an egg the next time you want to make guacamole.
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You cannot leave the temperature of your oil to chance when you are getting ready to fry something and no one knows this better than Martha Stewart.
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If you love adding fresh vegetables to your meals but are short on time, Joanna Gaines has a hack to cut down on the prep time on your busy weeknights.
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Martha Stewart is the ultimate hostess, so if you are hosting a dinner party and want to do so like the media mogul, there are three rules you have to follow.
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With Pepsi and Cheeerwine both seeming like valid options, it might be a shock to learn that milk is the official state beverage of North Carolina, but why?
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Grits is a delicious dish, but its simplicity leaves room for a range of additions. Try out Martha Stewart's recipe for a bright twist on the old classic.
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When it comes to berry picking, there are a few basic rules you need to know, including that you should use a basket and not a bag to place them in.
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It turns out you simply need to dump your pint of blueberries into a bowl of water to determine which ones are sweet and ripe and which ones aren't.