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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It may sound crazy, but sour milk can actually be a great ingredient in fried food. Try out these combinations for a surprisingly good twist.
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It may seem like an herb that is reserved for lamb, but Bobby Flay says hold the phone because you can use it in a sauce for your pan-roasted chicken.
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If you are planning to make and freeze your favorite tomato, mozzarella, and basil on a baguette, you need to properly prep freezer-bound sandwiches.
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Ramen is a genius meal to which you can add flavorful ingredients. One quick and convenient option is frozen gyoza dumplings; find out the best ways to do it.
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Roast chicken is a comforting meal and a great method to produce soft, succulent meat. Alton Brown does just that, but, won't cook his version on TV.
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Knowing the etiquette behind how to properly use your spoon when you are dining on soup is a life skill. Remember, it's all about the hand motion.
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While it may sound a bit backward, reading a recipe bottom-to-top may be a clever trick for your next cooking or baking endeavor. Here's why.
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Save your bread pudding from having a scrambled egg taste by making sure to thoroughly beat the eggs until whites and yolks are completely mixed.
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The Queen of Cakes also has excellent advice for your steaks. Following Mary Berry's tip will ensure your meat gets the most flavor out of your marinades.
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Tea may not be your first thought for a compound butter, but because teas hit a spectrum of flavors, they can make for an amazing option.
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If buttering your corn on the cob always ends with butter dripping everywhere but from the corn into your mouth, we have a hack for you.
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In order to channel your inner Ina Garten, you must be sure that the basic pantry ingredients you use are high-quality, starting with butter.
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Garlic can be quite finicky to work with and easy to burn. One unexpected way to lower the chance of burning it is by grating the garlic instead of chopping.
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You may think cacio e pepe is delicious as it is, but if you're someone who enjoys a little extra sweet creaminess, then adding corn will be perfection.
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Garlic butter is an incredibly simple and underrated pasta sauce that can be whipped up with just two ingredients and a few minutes. Here's how.
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Tortellini soup is a delicious and satisfying way to warm up, but if you're whipping up a batch, fresh tortellini will make a better stew than frozen options.
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A savory slow-cooked roast can be quite satisfying. But when you are ready to eat, you want a wine that complements this hearty dish.
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Andrew Zimmern turns to four cheeses to create a mac and cheese sauce that is ooey, gooey, and creamy beyond your wildest cheese dreams.
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If you are going to go with a homemade version of the classic side dish creamed corn where the yellow veggie is the star, you should try Martha Stewart's trick.
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Whenever Ina Garten is working with this Italian meat, she turns to the microwave to help solve prosciutto's sticky situation.
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Don't expect to find your favorite Lean Cuisine lasagna or Marie Callender's chicken pot pie in this store's aisles because Picard's is beyond ordinary.
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When you do add your own spin to this dish, you should follow Gordon Ramsay's rule for when to season it. Otherwise, you'll miss out on flavor.
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While it is traditionally served with barbecue sauce on a sandwich topped with coleslaw, if you find you have some leftovers, incorporate them into a salad.
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Lining your oven is a great way to minimize mess, but aluminum foil actually isn't the right material. Go with this simple substitution for better results.
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If you like to eat avocados in guacamole or mashed up on toast, you are going to appreciate the nutty, buttery flavors their oil brings to your dish.
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No-peek chicken is having its moment thanks to the viral TikTok videos demonstrating the incredible ease of this delicious family meal.
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Bread crumbs are a staple when you are frying, but they can also be a decadent addition to your favorite store-bought ice cream.